Cocoa Krispiesandtrade Crusted Meatloaf With Asparagus Salad Recipes

Steps:

• 1. In a large bowl: Put egg, pop, catsup, mustard and bread crumbs and mix together well. Add spices, fresh parsley and onion, mixing well. Add the ground beef and mix together well.
• 2. Put into a loaf pan (9x5 inches). Bake at 350 degrees for 55 to 75 minutes. Remove from oven and let rest on counter or stove top about 10 minutes before cutting.
• 3. Optional Topping: Halfway through cooking, quickly spread the tomato paste over the meatloaf with a knife. Pour stewed tomatoes over the top. Return to oven to finish baking.

Steps:

• Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

Steps:

• In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.
• In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.
• On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve

Steps:

• Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
• Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the pork, bread crumbs, green onions, egg, mustard, garlic, and salt until just combined. Divide the meat mixture into 2 equally proportioned small loaves and roll them in the ground KELLOGG'S COCOA KRISPIES. Transfer the meatloaf to an oiled baking sheet and cook in the oven, for about 20 minutes, or until the internal temperature is 165 degrees F.
• Bring a small pot of salted water to a boil and blanch the asparagus. Drain and let cool.
• In a large mixing bowl, whisk together the olive oil, lemon juice, and sesame seeds. Season with salt, and pepper, to taste. Toss the asparagus beans, yellow pepper, and cherry tomatoes together in the dressing. Season with salt, and pepper, if needed.
• Remove the meatloaves from the oven and serve with the asparagus salad on the side.

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the pork, bread crumbs, green onions, egg, mustard, garlic, and salt until just combined. Divide the meat mixture into 2 equally proportioned small loaves and roll them in the ground KELLOGG'S COCOA KRISPIES. Transfer the meatloaf to an oiled baking sheet and cook in the oven, for about 20 minutes, or until the internal temperature is 165 degrees F.
• Bring a small pot of salted water to a boil and blanch the asparagus. Drain and let cool.
• In a large mixing bowl, whisk together the olive oil, lemon juice, and sesame seeds. Season with salt, and pepper, to taste. Toss the asparagus beans, yellow pepper, and cherry tomatoes together in the dressing. Season with salt, and pepper, if needed.
• Remove the meatloaves from the oven and serve with the asparagus salad on the side.

Steps:

• Preheat broiler. Sprinkle steaks with salt and pepper. In a shallow bowl, mix cocoa and coffee. Dip steaks in cocoa mixture to coat all sides; shake off excess., Place steaks on a rack of a broiler pan. Broil 3-4 in. from heat 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Preheat oven to 350 degrees.
• Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
• Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
• Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.

Steps:

• Mix ingredients in order listed.
• Place in large baking pan.
• Bake at 400 degrees 1 Hour.