Traditional Homemade American Food Recipes

[Mr Ehrmantraut]

i'm just not familiar with it enough to comment on how to cook them. i've ordered sirloin at restaurants, but i don't think i've ever cooked one. they're def not as fatty as i'd like . tasty doe. i think they're usually best served with a real light sauce or mushrooms.

If you don't eat your steak with mushrooms, you don't deserve to live.

[COVID-19]

Marinating ribeye steak in beer is a good one, with plenty of ****es.

[Cuauhtémoc1520]

Meatloaf


Ingredients:

Serves: 4-5Yield:
1.0
meatloaf Units: US | Metric
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions:

1
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2
Smooth out top.
3
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5
ENJOY!
6
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7
**Recipe should be"plump" from the addition of the milk or Half & Half.
8
It should NOT be runny.
9
***A second batch of sauce served hot is good to serve with the meatloaf.

[Tom Cruise]

I had a recipe for.making the McDonalds sauce that makes big macs taste so damn good.

Ill try find it.

Some homemade burgers with lettuce, cheese, pickles, a scoop of this sauce and a side of potato wedges is da bomb.

[Mooshashi]

A childhood favorite:

you'll need:

* a bag of potato chips (crisps to you)
* hot dogs (any kind)
* a bar of Velveeta "cheese" (a plastic cheese like substance).

Crush up the chips. Cook the hot dogs. Melt the cheese.
Then dunk the dogs in the cheese and roll them in the chips.

Enjoy!

[_original_]

A childhood favorite:

you'll need:

* a bag of potato chips (crisps to you)
* hot dogs (any kind)
* a bar of Velveeta "cheese" (a plastic cheese like substance).

Crush up the chips. Cook the hot dogs. Melt the cheese.
Then dunk the dogs in the cheese and roll them in the chips.

Enjoy!

Sounds like some prison spread.

[StarshipTrooper]

i love to eat

i hear they're pretty popular in europe, the flat iron steaks. i don't see them too often. i've never even tried one.

i should jump on one the next time i see it, especially if they're usually well priced. they look like really fun cuts of meat.

Flat irons make real good fajitas. Especially marinated and rubbed flat irons.

[StarshipTrooper]

i'm just not familiar with it enough to comment on how to cook them. i've ordered sirloin at restaurants, but i don't think i've ever cooked one. they're def not as fatty as i'd like . tasty doe. i think they're usually best served with a real light sauce or mushrooms.

Try sirloin in a mushroom demi-glace on wild rice.

[Mooshashi]

Sounds like some prison spread.

But wait! There's more!



INGREDIENTS 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 1 pkg (16 oz each) VELVEETA®, cut into 1/2-inch cubes

DIRECTIONS Combine undrained tomatoes and Velveeta in medium saucepan. Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently. Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

COOK'S TIPS To make in microwave, combine undrained tomatoes and Velveeta in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads. For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes. Drain 1 can of tomatoes if a thicker dip is preferred.

[New England]

this is how you sear a steak without a grill:


get yourself a ribeye. you want to see a high content of fat in the muscle. this is called marbling. it's not the same as fat encircling the muscle. you'll see streaks of fat inside of the muscle in a good steak. the ideal cut on a ribeye is approximately 1.5 inches, and you want the thickness of the steak to be consistent. get at least "choice" grade meat. select will be way too tough. if you want to splurge, a "prime" grade of meat is best, but expensive for an everyday meal. meat is graded on the fat content inside of the muscle [marbling.] that is what is important, so make sure you're looking for it!


that's what a world class cut of steak looks like. this thing would be insanely expensive, so you don't need to be dissapointed if your steak doesn't look like this. just don't get select grade, and shop around a bit for the best color and marbling. you want a deep red, and you want fat content in the muscle!

i usually pay 10-12 bucks a pound for choice grade ribeye. if i'm splurging, it's usually just under 20 a pound for a gorgeous prime grade steak.
get picky! shop around for the best looking steak for the price. real butchers will respect you for it.

once you bring the steak home, unwrap it and let it sit for at least 20 mins on a clean plate on the counter. i let mine sit for a couple of hours or more. you want the thing to get to room temperature so you can sear and cook it properly. if the inside of the steak is still cool, it won't cook properly. when you go to drop the steak onto the cast iron, it should be limp.

preheat your oven to 425, and heat up a cast iron skillet on your stovetop on high. any pan will do, but cast iron works best.

while your oven and pan are preheating, you want to salt the steak generously, and rub on a decent amount of olive oil.


how long you sear will depend on the quality of your cast iron, how long you let the steak rest on your countertop, and how high your stovetop gets. there will be a lot of smoke, so be mindful beforehand to remove a smoke detector if you don't have adequate ventilation.

i generally sear my steak for a bit longer than 2 minutes per side, but you'll really need to get a feel for how your oven works to get the timing down to a science. after you've seared both sides, you put that b#tch [the entire cast iron pan, with the steak inside,] in the oven for 2-3 minutes for rare to medium rare, and an extra minute for medium. if you don't have a big steak, and you cook it for that long, it will be overcooked.

never cook a steak anything over medium. it's basically no longer a steak after you've cooked it that thoroughly. i will show up at your house and show you how hard i punch.

this is how most of your favorite steaks from top flight northeast steakhouses are cooked. further west they generally sear steaks on the grill.


i haven't cooked a ribeye in a couple of months. i may be a bit rusty on all of the particulars, but i guarantee that i could cook you a steak that would impress with this same method. you can do it too! it's easy as f#ck. it's all about getting the proper sear on the right steak, and picking steaks and searing them is easy.

you can use this same method for new york strip, t bone, and porterhouse.

cooked some ribeyes for guests earlier in the week. bliss.


i got some tips for tonight marinading as we speak. it's basically a teriyaki sauce that i use for marinade.

tips are easy. i go medium heat on cast iron on the stovetop. you heat up some olive oil, and put a little sear those bad boys. tips are obviously going to come out in a bunch of different shapes and sizes, so you've just got to eyeball them. i usually eat the smallest tips while the big ones are finishing up.