We were apparently a little too excited for Viewer Recipe Month and we’re kicking off the festivities a day early with an absolutely next level Meatloaf like we’ve never made before! 🤤
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00:00 Intro & Knife Winner
1:28 Building Meat Mixture
2:52 Mixing & Adding to Pan
5:04 Baking Instructions
5:14 Making a Glaze
5:47 CookBook Online Event
6:09 Transferring Meat Loaf
7:28 Glazing & Final Baking
7:49 The Reveal
8:28 Serving
9:50 First Bite
10:02 Outro
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yooo cheesy bacony mashed potatoes?
Should have used cheddar.
Hey Sam, what's going on?!?
I couldn't find any recipe for this.
Where is it?
Help a brother lovin' meatloaf guy out.
I know this is an old video, but I'm hoping you'll read it
Don’t mean to be critical, but why would you put the parchment pieces in the middle of the pan crosswise? Put one longer piece lengthwise.
Wife makes bomb meatloaf alteady….this looks like a good try though
A Turducken burger, by good food recipes
The chivito is the national sandwich of Uruguay. Its importance in the country is on a par with hamburgers in the United States, fish and chips in the U.K., the Cuban sandwich in Cuba, and steaks in Argentina. This sandwich is not for the faint of heart or appetite, either.
The chivito (which translates as "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco, which is thinly sliced grilled beef. This is topped with slices of ham, bacon, lettuce, tomato, melted mozzarella cheese, and a fried egg.
You might want to eat this with no accompaniments since it is a balanced meal in itself, with plenty of protein, vegetables, and bread. If you do want a side, choose something simple like coleslaw, french fries, or onion rings. A beer is a great way to wash it all down.
Search RECIPE PAGE SEARCH
Ingredients
8 slices bacon
2 beef fillet steaks, or 4 thin slices grilled steak
Coarse salt, to taste
Freshly ground black pepper, to taste
1 to 2 tablespoons butter
4 large eggs
4 large sandwich buns, such as large ciabatta rolls
4 tablespoons ketchup
4 tablespoons mayonnaise
1 head lettuce
4 slices deli cut ham
4 slices tomato
4 slices mozzarella cheese
Steps to Make It
In a large skillet over medium heat, cook the bacon slices until they are crispy. Set aside on paper towels to cool.
If you're using steaks, drain the excess bacon fat out of the skillet. Slice each fillet in half crosswise to make 2 thin steaks from each.
Sprinkle with coarse salt and black pepper. Use a mallet to pound the steaks even thinner.
Heat the skillet over medium-high heat until hot and place steaks on the skillet. Cook for about 2 minutes per side, or until they reach the desired doneness. Place on paper towels to cool.
Wipe the skillet clean. Melt the butter over medium heat and fry the eggs sunny-side up until they are done to your preference.
Preheat your broiler.
Spread the inside of the buns with ketchup and mayonnaise. Place the lettuce pieces on the bottom halves of the buns.
Top with each sandwich with 2 slices of bacon, a slice of beef, a slice of ham, a slice of tomato, and a slice of mozzarella.
Place the uncovered sandwiches under the broiler briefly to melt the cheese. Keep a close eye on the sandwiches so the cheese doesn't burn.
Remove the sandwiches from the oven and place a fried egg over the cheese, then top with the other half of the bun. Serve immediately.
You just reminded me, I haven't made a mac & cheese stuffed meat loaf for quite a while.
'Le Poof' or 'Thee Poof' is French slang for Homo, or queer!
Recipe for Tom Yum Goong:
INGREDIENTS:
1. De-veined king prawns – 1.1lbs
2. Button mushrooms canned- 1 can/1.1lbs/500gms
3. Bird's eye chili – 5
4. Lemon grass – 2 sticks of the white part
5. Kaffir lime leaves – 6
6. Galangal – 2 inch piece
7. Coriander – handful
8. Lime – 1
9. Coconut milk – 2 cans
10. Tom yum paste – 2 packets(50 gm *2)
11. Tom yum cubes – 4 cubes
INSTRUCTIONS: (total cooking time: 22 minutes)
1. Take a big soup pot and empty out all ingredients except mushrooms and prawns
2. Add 1 litre(33 oz) of water and bring to a boil for 10 minutes.
3. Strain through a sieve
4. Add mushrooms and boil for another 5 minutes
5. Then add King prawns and boil for 2 minutes
6. Switch off flame and squeeze one lime in the soup.
7. Garnish with coriander and serve with steamed rice 🙂
Viewer Recipe: The Kielbasa Thing
This came from a day long ago when we had nothing planned for dinner and not much in the house. I made it from what we had on hand. We've been making it for about 20 years now.
The Kielbasa Thing
Extra virgin olive oil
1 Loop of Smoke Kielbasa (preferably all beef but not too smokey). We use Hillshire Farms most of the time.
1 can of fire-roasted diced tomatoes (usually Muir Glen)
1 Green Bell Pepper, diced
1 Tomato, diced
Chili Powder
Ground Cumin
Penne Pasta
Tabasco Sauce (we find the vinegar from the Tabasco is just right)
Cook the pasta according to package directions or your preference.
Cut the Kielbasa in half lengthwise and slice into 1/4" moons.
Add the olive oil to a cast iron pan and cook the kielbasa over medium high heat until it starts to get some nice brown edges. Sprinkle in the chili powder and cumin (maybe 1/2 T each – I never measure)
Add Onion and bell pepper along with some kosher salt (you could use your BFF) and continue saute. You want to retain some texture in the vegetables.
Add the tomatoes (do not drain), reduce the heat and simmer until the liquids start to thicken.
Stir in the pasta and toss to combine.
Adjust the cumin, chili powder, and salt as necessary.
Add a few dashes of Tabasco, combine and serve with Tabasco on the side.
Been a subscriber for a long time, love the video's, have 2 books waiting for the new one to be delivered, have the BFF would love to win a knife. Keep up the great work and so far your recipes are the best
Meatloaf to us Brits is very weird. This isn't helping 😂 sorry. Love your stuff but not sure this recipe is for us. Can't win them all!
So I think if you spread a little of the meat up the sides BEFORE you add the cheese, it'll not only seal the cheese in better, but also will probably hold it's shape better too. Just a thought… Maybe we need a part 2 if you decide to try it again…
Mexican Chicken
Ingredients:
2 chicken breasts
1 cup chili powder
2 eggs beaten
4 cups nacho chips crushed
salsa (enough to cover chicken), strained in colander
cheddar cheese and jack cheese shredded (enough to cover chicken)
Directions:
1. Preheat the oven to 325F.
2. In a bowl, add chili powder first and then each piece of chicken. Mix until chicken is fully covered by chili powder. Cover bowl and put in refrigerator for an hour.
3. Next crush the chips to small bits or near powder. Add the chips to a large bowl.
4. In another large bowl, beat the eggs. Remove chicken from refrigerator and drench each piece of chicken in the eggs. Then dredge each piece of chicken in the bowl of chips, being sure to coat the chicken all over with the crushed chips.
5. Place each piece of chicken in a baking dish sprayed with Pam. Bake for 25 minutes (this is to dry out the chips on the chicken).
6. Bump up oven to 350F. Cover the breasts with the strained salsa. Then cover the breasts with the cheddar and jack cheeses. Return to the oven and bake for 30 minutes until the chicken is a golden brown.
You guys need to make Peirogi Lasagna!!!! Wet Mashed potato bacon carmalized onion cheese FRESH PASTA SHEETS!!! Layer and bake through! So good!
was any sort of medical staff on site for this because talk about a heart attack!!!
mexican chicken
March:
Chicken & andouille jambalaya
2 whole chickens boiled the day before and shredded (keep all the broth)
2-3 pounds andouille sausage (smoked sausage will work) sliced into small rounds
1 pound of boneless pork shoulder cut into small chunks
1 pound Tasso (pickeled pork) cut into small chunks
2 bags frozen seasoning mix veggies (onion, bell pepper, and celery)
3 pound bag of long grain rice
1 jar minced garlic
Seasoning mix (mix in a bowl and keep on side) I make in large batches and just keep
15-20 bay leaves
2/3 cup salt
2/3 cup cayenne pepper
2/3 cup dried oregano
1/2 cup white pepper
1/3 cup black pepper
1/4 cup dried thyme
In large cast iron pot brown meat (works best in batches to get crispy bits on all meat). Once browned remove meat and keep drippings in pot and sauté veggies until tender. Once veggies done add in meat, rice, 3/4 of seasoning mix and chicken broth. Enough chicken broth should be added to cook the rice. Stir occasionally until pot comes to boil. Once boiling let boil for 2-3 minutes while storing and then cover, reduce heat and let go 30-45 minutes until rice is tender. For color in end add a cap fills of kitchen bouquet.
Serve with toasted French bread
Buffalo chicken eggs Benedict with ranch Hollandaise
Butter
Red lobster cheddar bay biscuit mix
2 Chicken Breasts, pounded to even thickness and cut in half
1 Cup Buttermilk
1 Cup Flour
1-2 Teaspoons Salt
1/4 Teaspoon Cayenne
Teaspoon Cajun seasoning (homemade or bought)
Frank’s Hot Sauce
1 Splash of Vinegar
4 Eggs + 3 Yolks
1 cup Butter
1 Tablespoon Lemon Juice
Canola Oil, for frying
Salt and Pepper, to taste
Paprika, to taste
Hidden valley ranch seasoning packet
Gonna be simple since you know how to do all this already:
Make biscuits according to box
Make Hollandaise sauce, using half the butter add half ranch packet and taste, add more to taste
Fry chicken (after marinating in buttermilk and hot sauce)
Use half butter for buffalo sauce (mix with franks)
Toss chicken in sauce
Poach eggs
Cut biscuits in half and lightly toast on nonstick pan with weight to flatten
AVENGERS-ASSEMBLE
Then enjoy
MARCH RECPIE:
Blina – A German yeasted pancake/crape – Breakfast? 🙂
Mix:
1 Pkg yeast in 1/2 cup worm water: mix and dissolve yeast
Add :
2 cups flour
2 Tablespoons sugar
2 cups lukewarm Water
Mix,
Cover and let stand in a warm place. like microwave
after 4 hours or let stand overnight (best).
Add :
1/2 teaspoon salt
1/2 cup room temperature milk
2 room temperature beaten eggs
Cook:
Use a well-lubricated 12" pan like you would a crape.
Fold in thirds and keep warm.
Serve:
Butter & maple syrup are good.
Fresh fruit and powdered sugar are nice.
Leftovers:
Cut folded in thirds Blina down the center, then in 1" slices.
Toss in a 12" pan with butter to get warm, add maple syrup until sticky.
March:
Hot Dog, Mashed Potato and Baked Bean Casserole
(Do this recipe but upgrade/home make the 3 main ingredients)
4 mediumd potatoes peeled and cubed
2 Tbsp butter
1/2 c shredded cheddar cheese
15 oz can of baked beans
4 all beef hot dogs cut into slices
1In a medium pot add water and some salt. Cook the potatoes until soft. Drain and stir int the butter, , salt and pepper. if too dry add a little milk. Set aside.
2 Preheat oven 425 degrees. Mix the hotdogs with the beans. Place in bottom of baking dish. Top with mashed potatoes then cheese.
3 Bake 15 minutes.
March: Whiskey – take glass add whiskey (ice to taste)
Homemade asian style mayo:
1 TBSP rice vinegar
1 tsp salt
1 tsp sugar
1/2 tsp MSG
2 EGG YOLKS
2/3 C. Veggie oil.
Combine first 4 in a bowl. Start blending last two ingredients & slowly drizzle in contents of bowl. Kompai!
Pepperjack is good on a bacon cheese burger too. Granted, American is the undisputed classic.
Next time just freeform the meatloaf and cook on a sheet pan. Turns out great but I was LOL at you trying to flip it.
Quick question…how and the hell are you not all fat. If I was around you guys I would weigh 350lbs +
Pete's Buffilo Chicken Soup
* 2 bunches of green onion:, (or 1 medium yellow onion) chopped
* 3 stocks of celery, chopped
* 1/4 cup butter
* 1/4 cup flour
* 3/4 cup milk (I use 1/2 and 1/2)
* 3/4 cup chicken broth
* 2 cups dice cooked chicken
* 1/4-1/2 cup buffalo chicken sauce ( franks red hot is best)
* 1/2 cup (4 ounces) Velveta cheese (or cheddar jack)
* 1/2 teaspoon celery salt
* 1/2 teaspoon garlic salt
Instructions:
1. Sautee onions and celery in butter until tender
2. Stir in Flour until smooth
3. slowly add milk and broth
4. Add remaining ingrediants and simmer, stirring ocassionally until cheese is melted.
SERVES 4
March chicken and shrimp carbonara
Ingredients
Marinade
* 1 pound chicken tenders
* 1 pound medium-size shrimp peeled and deveined
* 1 cup extra virgin olive oil
* 1 tablespoon Italian seasoning
* 5 cloves garlic minced
* 1 teaspoon pepper (freshly ground preferred)
* ½ teaspoon salt
Carbonara
* 16 ounces spaghetti
* 1 red bell pepper thinly sliced
* 4 ounces pancetta diced
* ½ cup salted butter
* 3 egg yolks
* 2 tablespoons all-purpose flour
* 1 tablespoon crushed garlic
* ½ cup parmesan cheese grated
* 2 cups heavy cream
Topping
* ¼ cup parmesan romano cheese shredded
* 1 cup mozzarella cheese shredded
* 1 cup Italian seasoned panko bread crumbs
* ½ cup salted butter melted
* 1 tablespoon garlic powder
* Fresh parsley finely chopped, for garnish
Instructions
Marinade
* Add the chicken tenders and shrimp each to their own gallon-sized food storage bag. In a small mixing bowl, whisk together the olive oil, Italian seasoning, minced garlic, pepper, and salt.
* Pour the marinade over the chicken and shrimp. Seal the bags and marinate in the fridge.
Carbonara
* Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the noodles and then set them aside.
* While the pasta cooks, pour the chicken first then shrimp, and they’re marinades into a large skillet. Cook over medium-high heat for 7 minutes. Add the bell peppers to the skillet, and cook for another 5 minutes. Remove from the heat and set to the side for now.
* Add 1 tablespoon of olive oil to a large pot over medium-high heat. (I use the same one I cooked the pasta in.) Add the pancetta and cook for 5 minutes until crispy, stirring often.
* Add the butter to the pot and lower the heat to medium-low. Once the butter is melted, whisk in the flour. Then add the crushed garlic, parmesan cheese, heavy cream, and egg yolks. Whisk constantly for 5 minutes to prevent to eggs from scrambling.
* Add the cooked spaghetti and stir to coat in the sauce
Topping
* In a small mixing bowl, stir together the parmesan romano cheese, mozzarella, seasoned bread crumbs, melted butter, and garlic powder until well combined. Sprinkle the topping evenly over the pasta and garnish with parsley.
MARCH:
MEXICAN/NACHO INSPIRED CHICKEN PARMY
Flatten chicken breast to about 1cm thick.
Mix taco/mexican seasoning with flour
Whisk egg crush favourite Doritos
Bread chicken flour mix egg then Doritos
Fry until golden top with enchilada sauce cheese put in oven to melt cheese top with pico quac and sour cream
March: Badass Beef Potato Casserole
My family loves this recipe but feel it needs to be "Sam"ified. Thank you for your videos… look forward to them when they post. The Three Amigos "Sam, Max & Chance" are one in a million !!!
Ingredients
6 Large Potatoes, thinkly sliced
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 package of taco seasoning
1/2 cup tomato sauce
1 cup salsa
1 cup whole kernel corn
2 cups Alfredo Sauce
3 cups shredded Mexican blend cheese (divided)
Cook the potatoes in boiling salted water about 10 minutes or until almost tender. Drain
Brown the ground beef and onion in a skillet. add the garlic and cook 30 seconds
Add taco seasoning, tomato sauce, salsa and corn. Mix well and cook about 5 minutes
Layer half of the potatoes in a 13 x 9 baking dish. Pour on half of the alfredo sauce and sprinkle with 1 cup of the cheese. Top with half of the ground beef mixture. Repeat with more potatoes, alfredo sauce 1 cup of cheese and remaining ground beef mixture.
Bake in a preheated 400 degree F oven for about 20 to 30 minutes. Top with remaining cheese and cook until cheese is bubbly, about 5 minutes.
I think you guys really need to reach out to a paper towel company for sponsorship opportunities.
Honestly, I crack up every time you do that with the paper towels 😂
March: Grandma Barbaras Steak and Green Beans ★★★★★
Description:
A family greek dish. Serve with rice or fresh bread
Ingredients:
4 large green bell peppers
optional 1-2 jalepenos cut in half
2 yellow onion
2-3 lbs thick marbled beef roast good for slow cooking
2 cups sliced tomatos fresh or canned
1 cup water or broth
2 tablespoon beef boullion paste
½ tablespoon cumin
1 teaspoon chili powder
salt and pepper to taste
large bag of fresh green beans
Directions:
Use the same pot for the entire cooking process
Heat a large dutch oven on the stove at high heat
Add oil
Slice peppers long ways and brown them in the pot.
Slice onions long way and them once the peppers have browned slighty
Brown onions
Mix often for even browning
While peppers and onions brown chop tomatos
And wash and snap the stems off of the green beans
Once the peppers and onions have a nice brown color
Remove peppers and onion from pot and set aside
Add more oil to the same hot pot used for the peppers
Season the beef with salt and pepper
Sear beef on both sides on high heat and set aside
Deglaze the pot by adding chopped tomotos to the same hot pot.
Add ½ cup of broth or water and beef boullion paste.
Mix well while scrapping the bottom of the pot to get all the flavor of the brown stuck to the bottom of the pot. This is the FLAVOR.
add cumin, chilli powder, salt, pepper and mix
Add the green beans to the pot
Add the browned peppers and onions to the pot
Add the seared beef to the pot. Push the contents down and add broth or water until most of it is covered with liquid.
Cover and cook on the stove on medium heat until greenbeans are soft and meat is fall apart tender. Aprox 3+ hours.
Notes:
Use the same pot for the entire cooking process