Mata Hari Recipes
KILLER HUNGARIAN MEATLOAF
First the name is a goof. This meatloaf has nothing to do with my being Hungarian except that I am so it's an appropriate title. This is an adaption of another recipe I found elsewhere (heavily changed too I add). I happen to think it's killer. Hope you do too.
Provided by Mark Kovach
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- combine first 10 ingredients in large bowl, I use my hands to break up meat then a spoon to add veggies.
- make a well in middle and add beaten eggs to bread crumbs in the well, then use spoon to mix with meat mixture.
- layer 1/2 meat mixture in 13 x 9 inch pan, (I prefer a glass pan).
- lay cheese over meat keeping it 1 inch from edge.
- layer the rest of the meat over the cheese and pat into shape.
- use a blender to puree tomato(s).
- add sugar and vinegar to pureed tomato, mix well then pour over meat loaf.
- bake at 375 degrees Fahrenheit for 1 hour 15 minutes.
- serve and enjoy.
Nutrition Facts : Calories 400.2, Fat 22.7, SaturatedFat 9.1, Cholesterol 157, Sodium 1067.1, Carbohydrate 17.7, Fiber 1.1, Sugar 6.3, Protein 29.7
MATA HARI
Provided by Food Network
Time P2DT10m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Pour all ingredients into a mixing glass. Add ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with rosebuds.
MATA HARI
The Mata Hari makes reference to the beautiful exotic dancer and alleged double agent of World War I who was wrongfully executed for spying and became the archetype for the term "femme fatale." In Malay, "mata hari" is the term for the sun, literally "eye of dawn." This sultry cocktail is a feast for all the senses; stunning to the eye, seductive on the nose, and orgasmic to the taste. We use Employees Only original Chai-Infused Sweet Vermouth with cognac, POM Wonderful pomegranate juice, and garnish with dried rose buds, which enhance its bouquet. The result is a cocktail as exotic and (supposedly) dangerous as its namesake.
Yield makes 1 drink
Number Of Ingredients 6
Steps:
- Pour the cognac, vermouth, juices, and syrup into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.
- Dominant Flavors: deep red pomegranates with roses on the nose
- Body: rich, full mouthfeel
- Dryness: medium
- Complexity: high
- Accentuating or Contrasting Flavors: chai, cinnamon, and clove interweave
- Finish: lingering, black tea, spicy
- Glass: cocktail
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- Cognac Old-Fashioned. This lovely, amber-colored drink is simply an old-fashioned with a cognac twist. It’s lighter, a bit fruitier, and more floral-like than an old-fashioned made with bourbon or rye whiskey.
- French 75. Despite its light and bubbly appearance, the flavor of the French 75 has a wonderful depth to it. It’s all thanks to the two- to six-year-aged VSOP cognac you’ll use as the base.
- Manhattan. The only thing better than a traditional Manhattan cocktail is a Manhattan made with cognac. It takes 5 minutes to pull together, and all you’ll need is cognac, sweet red vermouth, and Angostura bitters.
- Sazerac. If you’re in the mood for a seriously stiff drink, it’s hard to beat New Orleans’ classic Sazerac. It’s a strong, dark drink that’s perfect for a city known for voodoo and jazz.
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