More about "pureed meatloaf recipes"
FALAFEL RECIPE - NYT COOKING
You shouldn’t reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil, and the process is simplified and neat. Add your food in batches and don’t crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it’s fine if they bump.) You may or may not have to turn the pieces, but that’s easy, because they’ll be floating and they won’t stick. Remove them with a slotted spoon, tongs or spider; you’ll know when they’re done because the color will be evenly gorgeous.
Provided by Mark Bittman
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put beans in a large bowl and cover with water by 3 to 4 inches — they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
- Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
- Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
- Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 243, UnsaturatedFatContent 4 grams, CarbohydrateContent 39 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 12 grams, SaturatedFatContent 0 grams, SodiumContent 179 milligrams, SugarContent 7 grams, TransFatContent 0 grams
LIPTON ONION SOUP MEATLOAF - INSANELY GOOD RECIPES
Feb 10, 2020 · Veggies also help give your meatloaf moisture and flavor. Add pureed or finely chopped veggies, like carrots, celery, green peppers, and onions. Saute them in olive oil and butter, then add into the meatloaf mixture. Do not over mix the meatloaf mixture. If you overdo it, you’ll end up with a dry and tough meatloaf.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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ITALIAN MEATLOAF WITH MARINARA SAUCE - RECIPETIN EATS
Dec 16, 2015 · More meatloaf recipes. I love a good meatloaf! ... Tomato passata is pureed tomatoes, plain, without any salt or other flavour additions. Nowadays it is readily available at supermarkets, …
From recipetineats.com
From recipetineats.com
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THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
From vegweb.com
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THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
From vegweb.com
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CLASSIC MEATLOAF RECIPE | ALLRECIPES
Just use an instant-read thermometer and remove the meatloaf from the oven when it reaches 155 deg F. The addition of pureed veggies to the meat was essential for making it so moist and the Sriracha sauce added the needed kick for the glaze. I have enough leftover meatloaf to make cold meatloaf …
From allrecipes.com
From allrecipes.com
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LIPTON ONION SOUP MEATLOAF - INSANELY GOOD RECIPES
Feb 10, 2020 · Veggies also help give your meatloaf moisture and flavor. Add pureed or finely chopped veggies, like carrots, celery, green peppers, and onions. Saute them in olive oil and butter, then add into the meatloaf mixture. Do not over mix the meatloaf mixture. If you overdo it, you’ll end up with a dry and tough meatloaf.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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KETOVORE MEATLOAF - NEISHA LOVES IT
Jan 13, 2021 · if you are wanting to make a more traditional meatloaf, primal kitchen ketchup ( https://amzn.to/38DdX1C) is a great alternative to mix into the meat and …
From neishalovesit.com
From neishalovesit.com
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BOLOGNESE SAUCE RECIPE - TODAY
Jun 21, 2021 · 2 pounds; meatloaf mix (or 1 pound ground beef, ½ pound ground veal, ½ pound ground pork) 2/3 cup dry red wine 2 (28-ounce) cans certified whole peeled San Marzano tomatoes, pureed …
From today.com
From today.com
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