Great Kitchen

Ultimate Meat Loaf Sandwich Ingredients: 1 (4-inch) length of a French Baquette, cut through the middle horizontally 1 TBS horseradish sauce 1 TBS grainy mustard 1 TBS your favourite BBQ Sauce 1 slice of cheese (I like Leerdammer Swiss) iceberg lettuce 1 thick slice of cooked leftover meatloaf onion rings (frozen or homemade) Instructions: Place your onion rings into the oven to cook according to the package directions if using frozen ones. If making your own, follow the recipe to make your own and keep warm while you build your sandwich. Lightly spray a non-stick skillet wih some canola oil spray and heat over medium heat.  Brush your slice of meatloaf on both sides with some BBQ sauce and place into the heated skillet.  Cook until golden brown on the underside and then carefully flip over and brown the other side, placing the slice of cheese on top so that it can melt. Brush both cut edges of your baguette with some horseradish sauce and grainy mustard.  Lay some iceber...

Diner Style Glazed Meatloaf Ingredients: For the meatloaf: 120g of freshly made bread crumbs (2 cups) 1 medium onion, peeled and cut into chunks 2 medium eggs, beaten 2 pounds extra lean ground beef (I use ground steak) 2 TBS Peppadew Sweet Piquante Peppers Mild Chopped 1 1/2 tsp dry mustard powder 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 180ml whole milk (3/4 cup) 120g grated cheddar cheese (1 cup) For the Glaze: 125g of tomato ketchup (1/2 cup) 1/2 tsp dry mustard powder 2 TBS soft light brown sugar, packed 1/2 TBS liquid from the Peppadew Sweet Piquante Peppers jar Instructions: Place the onion, peppers, eggs, Worcestershire sauce, dry mustard powder, salt, pepper and milk into a blender. Blitz until smooth. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large shallow roasting tin. Line a loaf tin with plastic cling film. Place the meat, bread crumbs and cheese into a large bowl. Pour the mixture from the blender over top. Mix all together lightly with your hand...

Short Ribs a La Sauerbraten Ingredients: 6 pounds beef short ribs 480ml tomato ketchup (2 cups) 480ml water (2 cups) 1/4 tsp ground allspice 2 TBS sugar 2 TBS prepared horseradish 2 broken bay leaves 2 TBS dry mustard powder 2 TBS red wine vinegar 2 TBS worcestershire sauce 1/2 tsp black pepper 1 tsp salt 4 onions, peeled and thinly sliced flour fat for browning Instructions: Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Cover and then refrigerate overnight. The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. Pat the ribs dry and coat in flour, shaking off any excess. Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! Notes: Alternately these can ...

Garlic Butter Steak with  a Creamy Mushroom Sauce ingredients: 2 (7-ounce) rib eye steaks, each about 1 inch thick fine sea salt and fresh ground black pepper to taste 1 TBS olive oil, divided 2 TBS butter, divided 4 cloves of garlic, peeled and bashed/broken open 3 to 4 sprigs of thyme For the sauce: 1 clove garlic, peeled and crushed 1 tsp Balsamic vinegar 10 to 12 quartered  closed cup white mushrooms 120ml light cream (1/2 cup) instructions: Bring the steaks to room temperature by unwrapping them and leaving them to sit open to the air for at least half an hour.  Season them all over lightly with salt and black pepper. Heat a large heavy based skillet over medium high heat. Add the oil and when it begins to shimmer and smoke add the steaks very carefully. It will sputter and spit.  Cook for three minutes on one side, then flip over and cook for a further 3 minutes on the underside. They should be nicely browned. Reduce the heat to medium low and add 1 TBS of the ...