Favorite Recipes

Anyone know of any great awe inspiring recipes?!?!?! This one is totes my fave!!! http://2.bp.blogspot.com/_Yh3Mt4WkV4A/SB6VLtGLo9I/AAAAAAAAAP0/VAKJr_VvDLc/s1600/igloomeatloaf.jpg Igloo Meat Loaf Meat Loaf: 2 pounds ground beef 1/2 cup fine dry bread crumbs 6 tablespoons instant minced onion 2 teaspoons salt 1/8 teaspoon pepper 1-1/3 cups evaporated milk Potato Frosting: 1-1/2 cups water 2/3 cups evaporated milk 1/2 teaspoon salt 1 tablespoon butter 1 envelope (3-1/2 oz.) instant mashed potatoes Cheddar cheese slices To prepare Meat Loaf: In a bowl lightly mix ground beef, crumbs, onion, salt, pepper and evaporated milk just until blended. Pack firmly into a 1-1/2-quart bowl; turn out of bowl onto a shallow baking pan. Bake in a preheated 325 degree oven 1 hour 15 minutes to 1 hour 30 minutes. To prepare Potato Frosting: In a 1 -1/2-quart saucepan combine water, evaporated milk, salt and butter; bring just to boiling. Remove from heat; with whip or fork stir in potatoes; whip briskly. Frost loaf with potato mixture. Bake an additional 15 minutes. Place Cheddar cheese slices on top of Igloo; return to oven just until cheese starts to melt. Serves 6 to 8! Yummmm, deliciouso!!

Alright guys Ive got the perfect thankgiving/halloween meal you guys are gonna love we eat it all the time here at the food network so were just gonna dive right in you will need and i quote 3 bananas 2 tablespoons lemon juice 6 pineapple rings 2 tablespoons mayonnaise 3 glacé cherries Halve the bananas crosswise, dip in lemon juice and place each half, end uppermost, in a pineapple ring. Drip mayonnaise down the sides of the bananas. Using a toothpick, fix half a cherry on top of each banana. It will resemble a burning candle in its holder. Place each “candle” on a small plate, lined with lettuce leaves. Orange slices can be used instead of pineapple rings. Serves 6. http://www.futureofthecookbook.org/wp-content/uploads/2008/05/be-bold-phallic-banana-cand.jpg

Ohhhh, I got another amazing recipe guys!! https://vintagerecipecards.files.wordpress.com/2011/05/perfection_salad.jpg 2 envelopes unflavored gelatine 1/2 cup sugar 1 teaspoon salt 1 can (12 oz) apple juice 1/2 cup lemon juice 2 tablespoons vinegar 1 cup shredded carrot 1 cup sliced celery 1 cup finely shredded cabbage 1/2 cup chopped green pepper 1 can (4 oz) chopped pimiento 1. In small saucepan, combine gelatine, sugar, and salt; mix well. 2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat. 3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white. 4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined. 5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm. 6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve. Makes 8 servings. This one tastes scrumptious, I could just eat it all day!!

Soooo Its a recipe war you want Lux Well we here at the food network really enjoy this one Surprisingly this is one of our favorites here in kitchen and we hope you love it as much as we do so without further ado Lets jump in 1 whole salmon (3-4 pounds) Salt and pepper 3 tablespoons lemon juice 3/4 cup shredded carrots 1/2 cup shredded onion 1/2 cup finely chopped celery 3 cups cooked rice Lemon slices Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges. Serves 6 to 8 Preparation time: 2 to 2 1/2 HR. Approximate calories per serving: 340 IT should come out something like this! https://vintagerecipecards.files.wordpress.com/2011/08/baked_stuffed_salmon.jpg