Posts Tagged ‘cooking’

Chocolate is the new ‘Black’. Its making waves in all the health circles, as its health benefits appeal to medical and health practitioners with diverse educations and specialties. Laboratory studies reveal its potent anti-oxidant actions, and ‘chocolate parties’ reveal a great many other positive effects. We’ve all seen the surveys where many women would prefer chocolate over sex (this does not seem to be the case in European countries, however); add to this the results of an Italian study mentioning that women who eat chocolate have more sex, and the subject gets a little spicy. Spicy enough even to consider adding a healthy dose of chocolate to your life? Need more reasons? Chocolate makes your bones more dense, it prevents heart disease, its thought to attract abundance, and its full of mood-boosting and intelligence-boosting neurotransmitter precursors. Healthy, wealthy, wise and happy. So it is as easy and eating all the Hershey’s bars you can get a hold of? Well, not quite…

Like so many things in our modern world, its the processing of chocolate that makes all the difference. This isn’t just the New Age Hippy types saying this either (as one, the author feels comfortable making this statement). The scientists measuring all the chemicals in our food, telling us which bits are good and which are bad are saying it to. It’s RAW, minimally-processed chocolate that’s the miracle food. Un-roasted, un-cooked plain old powdered chocolate, better known as ‘Cacao’, is far superior in every way for your health. It’s called a ’superfood’ by many, as it’s list of super-good for you super-nutrients is extensive. Note that ‘organic’ does not mean ‘raw’. Even the premium organic hot-chocolate powders found in the high-end health food stores is still roasted and usually processed with alkali (called ‘Dutch Processing’, making it easier to dissolve in water, and destroying most of the antioxidants at the same time). This means that 99% of the chocolate products on the shelves are NOT the superfood you wished they were, but it also points the direction to how to include chocolate in your life on an exceptionally health daily basis. We’ll get to some recipes in a moment, but first a few points to help you remember why raw chocolate is where it’s at.

First the question of Caffeine. Many folks are sensitive to caffeine’s effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it’s been heated or not. A drink made with roasted chocolate evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.

The really big news about chocolate has been it’s antioxidant profile. Chocolate contains significant amounts of polyphenols — the same important antioxidants found in green tea, red wine and green apples — but in greater amounts. Dark chocolate contains an impressive 5% of these compounds, yet raw chocolate is made up of an incredible 10% concentration of these possibly life-extending molecules. Both roasting and processing with alkali (to make Dutch cocoa) reduce antioxidant concentration. Further, the increased absorbability of powdered raw cacao (perhaps the most versatile form of raw chocolate) over cacao nibs give them an edge in ORAC value, a measure of Oxidative Radical Absorbance Capacity.

Maybe the most intriguing constituents of chocolate are it’s mood-altering chemicals besides its stimulation. Many users of raw chocolate find and even greater boost than from commercial chocolates. Like caffeine, some of the molecules attributed to mood-enhancement are also heat sensitive. Tryptophan, a precursor to serotonin, is present in significant amounts and is known to be broken down by heat (and apparently it’s not the Tryptophan in the turkey dinners that makes one tired, it’s the three servings followed by pie and ice cream!). Other natural constituents are dopamine and precursors to dopamine, one molecule called the ‘love chemical’ and another called the ‘bliss chemical’. Add to these monoamine oxidase inhibitors which actually enhance the activity of all of the above mood brighteners. Finally, there’s lots of easily absorbed magnesium in raw chocolate, a mineral associated with serotonin production (many pharmaceutical antidepressants increase serotonin activity), and the ability to relax. Raw chocolate offers the healthiest and most effective means of adding these happy-making nutrients to your daily diet.

Convinced? Ready for a little raw chocolate power? First its critical to find a good source; make sure the chocolate you’re buying is raw – it will be most likely labeled ‘Cacao’, the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of pure raw chocolate that can be eaten straight, or mixed with other healthy snacks like Gogi berries. But the best-loved raw chocolate preparation is the original chocolate drink: hot chocolate. Now it won’t be hot enough for long enough to convert any chemicals or to cook the chocolate, just to make it a warm comforting drink – and of course, heating the water isn’t necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw chocolate (grinding the nibs or beans in a coffee grinder can work, though you’ll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, 1 to 2 teaspoons raw dark agave nectar (a low-glycemic index natural sweetner) and 1 to 2 teaspoons of Coconut oil in a blender. Add 8 to 12 ounces almost-boiling water and blend for 10 seconds. That’s it! You’ll find your personal favorite formula after a few preparations – more or less chocolate, oil, sweetener or water.

There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca, cinnamon, tocopherols (a form of Vitamin E), and for the truly hard core, blue green algae and spirulina. Your own raw chocolate bars are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it’s chocolate! You’re supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively benefiting your health.

The author is a huge fan of the therapeutic effects of Coconut oil as a base for aromatherapy formulas. She finds her wholesale aromatherapy supplies at anandaapothecary.com.

Spaghetti, Carbonara is an Italian pasta dish based upon eggs, pecorino romano, guanciale, and black pepper. The dish was formulated in the middle of the 20th century.

The dishes vary, nevertheless all agree that cheese (Parmesan, pecorino, or a mixture), egg yolks (or whole eggs), cured fatty pork, and black pepper are standard. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most traditional meat, but pancetta is usually used. In the US, it is frequently made with American bacon.

Cream is not commonplace in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia and Russia (especially in Moscow). Other Anglo/Franco variations on carbonara could very well include peas, broccoli or other vegetables added for colour Another American version includes mushrooms. The majority of these preparations have more sauce than the Italian versions.

In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.

Try this spicey version !

This spicy interpretation of spaghetti carbonara is made with common ingredients including bacon, garlic, black pepper, red pepper, parmesan cheese, olive oil, cream, and eggs.

Serves 8

Ingredients for Spicy Spaghetti Carbonara:

1 pound bacon (cut into 1/2 inch pieces)

2 pounds spaghetti or other pasta

2 pasteurized eggs (equivalent of 2 eggs, pasteurized)

1/8 pound grated parmesan cheese

16 ounces whipping cream (1 pint)

3 tbsp butter or olive oil (or mixture of two)

2 tsp Red Wine Vinegar

1 clove Garlic (minced)

1 tsp Crushed Red Pepper (or more to taste)

1 tbsp Black Pepper (or more to taste)

Instructions

Bring a big pot of water to a boil whilst cooking the bacon.

Cook the bacon until it begins to become crisp and most of the fat has cooked out. Drain the fat. Add the butter or olive oil, garlic, and black pepper. Keep cooking for 3 to 5 more minutes.

Add the pasta to the water and cook as instructed. At the same time, add the cream and vinegar to the bacon, stir and cook over medium heat until the sauce thickens (it should be the right consistency at about the same time that the pasta is ready). While the sauce is thickening (and the pasta cooking) thoroughly mix the eggs with the red pepper and grated cheese.

When the pasta is done, drain, and place in a serving bowl. Add the egg and cheese mixture and toss. While tossing, add the bacon and cream sauce. It is beautiful. Hope you enjoy !

If you seriously enjoy Spaghetti Carbonara visit http://spaghetticarbonara.net/ At this website there are lots more recipes.

Most people won’t give a second thought to the type of barbeque sauce they use. Head down to the local supermarket, pick one off the shelf that looks pretty, and you’re done. Well, for some folks these days, that just won’t cut it. They’ll happily create their own barbeque sauce recipe from scratch. And you know what? Turns out you can create your own great BBQ sauce without too much hassle.

Ready made barbeque sauce is available at the supermarket, of course, but here’s a secret: In my mind, there’s nothing that can beat a homemade barbeque sauce. Many wouldn’t even think to do this — because, after all, look at all the sauce at the store already.

Learning to make your own BBQ sauce can be easy but it does not mean that you will definitely succeed in you first or second attempt. Besides learning from cookbooks, get some tips from those who’ve already been there and done that.

Most BBQ sauce ingredient lists are surprisingly simple, but you’ll need to test to get it right. Check out a few existing recipes, then add or subtract ingredients to come up with your own version. With improvement and practice, you will soon come up with your very own special homemade barbeque sauce recipe. And who knows, your BBQ sauce may be the next hit at the supermarket.

Nothing tastes better than a home-cooked barbeque sauce. A great barbeque sauce recipe can be created if you are persistent. Don’t be rigid with your choice of ingredients; you never know the outcome until you actually give it a shot. Good luck.

For more information, be sure to check out Michael Callahan’s site for a free barbeque sauce recipe, and info on homemade barbeque sauce Get a totally unique version of this article from our article submission service

Home chefs know that the instruments used in creating a dish are as important, sometimes more so, than the ingredients that a recipe calls for. Casseroles, potatoes au gratin, lasagna, pork roasts, cakes, pies, muffins, and breads are all apart of oven-specific cooking and the essentials of this baking subgenre is a good set of bakeware.

Bakeware materials vary and their differences can translate into properties like heat distribution. Most bakeware falls under main categories: carbon steel, heavy-gauge non-stick aluminum, and silicone based pans. These are not the only types of bakeware, there is also glass, ceramic, and even clay bakeware.

The ability to spread heat evenly in a pan is monumental important to the overall time in which a recipe cooks and the resulting flavor. It can mean the difference between a juicy flavorful roast chicken and dry over-cooked roast chicken.

In the course of creating a confection, a variety of different bakeware can be used for specific purposes, much like holiday molds for cupcakes and cakes. Traditionally, the best bakeware pans, and most widely use, are heavy-gauge aluminum steel. These pans are sturdy, but light, and are fantastic and heating evenly. Even heating is extremely important in the overall baking of a dish. With uneven heat portions of your cake, for instance, may bake faster than others. Not having heat distribution as an issue is the property of good bakeware.

Aluminum steel pans are also coupled with non-stick interiors making removing a baked good easy and mess-free. Non-stick is also advantageous because there is no need to oil up your pan, thus keeping your cooking lower in fat. Bakeware sets usually come with a round and square cake pan, muffin pan, and a loaf pan, all of which can be used for a myriad of recipes outside of the baked-good realm. Good bakeware stops batter from sticking it the base of a pan and cooks from every angle.

Aluminum pans are not the only ones efficient in heat distribution, they are just widely used. Other types of bakeware pan material include ceramics, porcelain, cast iron, and glass. Buying a pan that is a little more appealing to the eye will free up having to purchase serving dishes as these can go straight from the oven to the table, so to the rainbow of glazing and designs given to ceramic and porcelain dishes especially. Also, if your pan is not metal, you can use your microwave to re-heat and save yourself some time.

Silicone has become really popular the last few years and for good reason. The material is extremely malleable and is resistant to stains and odors. There is no thought to having your food stick in a silicone pan when you can easily push up the bottom and eject what you’ve made. Silicone can handle temperatures of up to 500 degrees F and move from the oven, to the freezer, to the microwave easily.

Whether silicone, aluminum-steel, ceramic, or glass all of these materials are good choices in bakeware pans. However, rather than going for the extremely cheap versions, go to a trusted name like Calphalon or Pyrex and spend a little more money. Like a good set of knives, the investment you make in your bakeware pans will pay you back over a lifetime.

When you start a kitchen, you should include the kitchenaid professional 600 series 6 quart stand mixers as the tool of your kitchen ware. You can see all kinds of bakeware pans on the Internet.

Breakfast is supposed to be the most important meal of the day and waffles are a common breakfast food. These can be made from scratch, can come from a box or they can be eaten at a diner or restaurant. When making them at home from scratch you will have a bit more flexibility and can change the waffle recipe a bit to meet your needs. With a common recipe, it is easy to make how the recipe says as well as try out a few things and see how they taste.

To start, you need some basic ingredients, most of which can be found in your pantry. You will need four ounces of all purpose flour and 4 ounces of whole wheat flour. You will need one tablespoon of sugar and two tablespoons of baking powder. You will need a pinch of salt, three eggs and one and a half cups of milk. Finally, you will need some vegetable oil and a waffle iron.

To make a waffle, there are only a few simple steps. This can be done by anyone, even children can help. Before you mix any ingredients, be sure to turn on the waffle iron. This will be heating up while you mix and will be ready to go once the batter is complete. Start by mixing all dry ingredients together in one bowl. These ingredients are both flours, the sugar, the baking powder and salt.

In a different bowl, mix together all of the wet ingredients. These ingredients are the eggs, the oil and the milk. Keep mixing until these have blended together well. This may take a bit to get the mixture right.

Pour the bowl with the wet mixture into the bowl with the dry mixture. Mix these together until there are no lumps. Now the batter is set to go and ready to be cooked in the waffle iron. If you want to add any additional ingredients such as fruit, cinnamon or chocolate chips, now would be the time to do so. Mix again and then cook.

Pour one half cup of batter into the preheated waffle iron. Close the top and check every minute or so. When the waffle is a nice shade of brown, the waffle is done and ready to be eaten. This recipe will make eight or nine waffles. The recipe can be doubled or tripled as needed.

Waffles are a great breakfast food and with a simple recipe and a few common ingredients, waffles can be made at home and enjoyed by all.

Discover the perfect waffle recipe online. Finding a bunch of belgian waffle recipe ideas that will make a wonderful meal. Head online today and find the right one.

There’s a lot to love about a cup of delcious soup. Some people love the many flavors and textures, others the warmth and comfort. Lots of soups are so hearty they actually make a complete meal. Of course, in the summer heat, there is always the option of choosing from the cold soup favorites. Here are just a few of the basic types of soups you can create yourself.

It’s interesting that most soups can be broken down into a few categories, basically that there are soups that begin with or without a stock base. Then there are also the fruit soups. Some examples of soups requiring stock include your broths, bouillon, and consomm. Soups without stock would be bisque, chowders, creams, and purees.

The majority of soup stocks start with a meat. The classic meat choices are commonly beef, lamb, turkey, veal, chicken, and fish. Lighter color meats such as poultry will create a light soup stock while the other darker meats will make a brown colored stock. To flavor the stock you’ll typically add vegetables such as carrots, celery, and onion. These soups stocks are the basis for your family favorites including chicken soup, tomato soup, broths, and beef vegetable soups.

If you’re making a rich thick puree or cream type soup you’ll find they can be a perfect main course for a light dinner or afternoon luncheon. Create such classics as creamed corn or creamed broccoli, split pea, oyster or lobster bisque, bean or potato puree, clam chowder, and much more.

Then there are the fruit soups – these are delicious chilled soups that are perfect on a hot summer day. Refreshing varieties include cherry, honeydew melon, strawberry, peach, and cantaloupe. Some cold soup recipes will list fruit juices as a mixer while others use a vegetable-based soup stock in the recipe.

Nothing really compares to a delicious, well-made soup. Be sure to put the right finishing touch on your creamy soups with a simple garnish and serve it the appropriate dish, such as a nice covered soup dish for your bean or onion soup, or a nice flat round bowl for your cream soup. And be prepared for requests for second helpings.

Serve a delicious loaf of hot homemade bread with your soup, baked in your RomertopfFrench bread baker. You can also create a big loaf of professional looking bread in this unique large round bread pan.

Do you want to enjoy that perfect crisp toast every morning? Check out the Pink CPT-120PK Electronic Cool-Touch 2-Slice Toaster from Cuisinart for the best toast slices.

With this toaster, you can get delicious toasts that you can enjoy eating whenever you feel hungry.

You will find the Pink CPT-120PK Electronic Cool-Touch 2-Slice Toaster to be easy-to-use. Your will toasts in just the precise way you want them, either soft or crispy or hard and much more.

The Cool-Touch 2-Slice Toaster gives you the options of setting nine options for the kind of toast you want. This toaster enables you to not just make toasts but also muffins and bagel. Isn’t this Convenient? With this special toaster from Cuisinart, you have a variety of options on the kind of toast you can make every day.

This toaster has touchpad control which lets you do multiple actions like reheating, defrosting or canceling toasts. With a few clicks you get the best toast ever and you can enjoy it with some jam, butter or margarine.

This pink color toaster really looks splendid amidst modern kitchen surroundings. Just place it in your kitchen countertop and see how the entire place is simply transformed by its lovely design and elegance.

The controls of this toaster are very user-friendly. You can quickly and easily use the controls whenever you want to make a fresh bread toast for yourself. If you wish to remove small size items from the toast, just use the high-rise carriage to do this conveniently.

After using just use the cord wrap to keep the place tidy. The design of the counter is such that it conveniently sits on the counter facing forward or sideways and either way you can easily reach the control for using it.

The size of the toaster is 10-1/5 by 6 by 7 inches and it offers a three-year limited warranty.

Have the best of times making sumptuous toasts with friends and family using the Pink CPT-120PK Electronic Cool-Touch 2-Slice Toaster. With this toaster you can make such lovely toasts that everyone loves to have

Not only is this toaster a good thing to buy for yourself, it will also make a neat present for some you care, this Christmas. Buy one now during the festive season and get discount with your purchase, while giving someone else the opportunity of enjoying the toasts like you do, everyday.

Finding the best information about Pink Gifts can be overwhelming at times. One of the best places we found online to get the straight facts are Pink Gifts and Pink Cuisinart CPT-120PK Toaster.

With our lives becoming much busier these days, it can be difficult to find the time to make meals. Because feeding a family can be a time consuming task, many people are now looking for easy and quick to make recipes. Fortunately, there are many great easy recipes one can make for the entire family. Below are a few easy recipes one can make to feed their family.

Orange Chicken with Rosemary: Ingredients: 1 lb boneless and skinless chicken portions, 1 tsp paprika, 1 tsp pepper, 6 oz thawed juice concentrate, 1 tsp rosemary, 1 tsp thyme, and 1 tsp marjoram. Place the chicken in a casserole dish. Lightly add pepper and paprika over the chicken. Mix the other ingredients in a bowl and pour over the chicken. Bake the chicken covered at 350F for approximately an hour.

Tasty Tacos: Ingredients: 1 pound lean ground beef, 1 ounce taco seasoning packet, 2/3 cup water, one can of kidney beans, 1/3 cup light sour cream, 1/3 cup medium salsa, 4 cups shredded iceberg lettuce, 2 cups chopped tomatoes, 1 cup grated cheddar cheese, and flour tortillas. In a frying pan, cook the lean ground beef until crumbly. Drain the fat. Add taco seasoning packet, 2/3-cup water, and beans to the meat. Mix everything together and cook. Reduce heat and let simmer for about 5 minutes. Stir as it simmers. Remove from heat and let it cool while covered. Divide all of the lettuce, tomatoes, cheese, salsa, and sour cream in separate small bowls. Set aside and let it cool a bit. Add sour cream and salsa to a small bowl and mix until well blended. Warm the tortillas shells in the oven or microwave. Place the meat filling in the tortilla shell. Allow each member of the family to add their choice of vegetable toppings.

Hamburger Pizza Pie: Ingredients: 1 pound of lean ground beef, 2 packets of pizza dough mix, 1 can spicy pizza sauce, 1 pound of mozzarella cheese. Brown the ground beef in a frying pan until crumbly. Drain the fat. Follow the directions of the dough packet mixture to make the crust. Grease the bottom and sides of a pizza pan. Press the pizza dough into the pan, including the sides to make a thicker crust. Sprinkle flour on your hands to keep the dough from sticking to fingers and hands when you press it for the crust. Add a layer of the spicy pizza sauce over the crust. Add of the ground beef to the bottom of the pan. Cover the top with grated Parmesan cheese. Repeat the process to have another layer. Sprinkle the top of the pizza with mozzarella cheese. Bake at 350-degrees for approximately 20 minutes and the crust is brown. Remove from the oven and let it sit for a few minutes before cutting and serving.

It is never easy to make quick and easy meals for the family. By being a little creative with simple and quick to prepare recipes, you will make the task much easier and your family will love the delicious meals.

For more easy recipes, consider using healthy ingredients like eggs.

If you’ve ever owned a restaurant before, you surely know how important it is to use a high quality commercial oven as a means of cooking your food. There are many different options, and you’ll want one that allows you to prepare food for your patrons efficiently and quickly.

When you decide which type you’ll need, you should let a number of different elements weigh in as the basis for this purchase. The two most important factors come down to the type of food you’ll be serving and the number of guests you plan to serve throughout the day.

By developing an understanding for the different types of commercial oven, you may have a better idea as to which would be best in your restaurant. Let’s start out with the most popular style, and that’s the convection oven. The reason that so many people choose to go with a convection model is because of its reliability. A fan from within the oven blows all of the hot air evenly across your food, leading to consistently well heated meals.

This is particularly useful for foods that may have been cold or even frozen before being heated. As you may well know, frozen preparations are often spotty once they’ve been done with heating.

Yet another very popular oven style is the conveyor oven. Who will typically use ovens like these? They’re very popular in high volume restaurants that need to prepare many meals at once. In heating food in this manner, you won’t need to constantly open and close your oven as you need to serve each meal.

Speaking of high volume businesses, pizzerias would definitely fit into this category. While there are many different types of pizza oven like wood fired, coal burning, gas, brick oven, and others, they all have the same underlying principle. They cook the pizza evenly and quickly. The one that you choose should depend upon the style of pizza you’re looking to serve, but you should know that there are many possibilities.

As far as knowing what to pay for your oven, it really depends on a number of factors like the size and the style that you go with. You should make this consideration based upon the style of your restaurant and the food you plan to serve.

From there, you should explore all possible options when looking to buy your oven, including the secondary marketplace. Stop at nothing to find a quality device for a great price.

Find out more about cheap pizza ovens and other ovens now.

When you think about distinctive American foods, there are many different dishes which will come to mind ; but , it might be very tough to compile a listing of Yankee tops that didn’t include meatloaf. This dish has been a staple mark of eating for many years and it continues to be a popular item in home kitchens and restaurants nation wide. When you consider how wide of an appeal meatloaf has, it is no puzzle that when it comes to a meatloaf recipe, there is no one standard or best recipe that appears to apply.

When looking at a meatloaf recipe, many of those recipes will often include a mixture of ground beef ( the commonest is beef, but you can use whatever appeals to you ), eggs, breadcrumbs and oatmeal, which when mixed will form a dough like mix. This is the base of a meatloaf, and if that looks good to you, you can simply cook it as is. This is a simple way to start a good meatloaf.

However , there are tons of differentiations as well , like adding ground almonds, spices, onions, green peppers, and celery to the mix. You may fill a meatloaf with stuff like eggs, cheese, herbs and vegetables, for example mushrooms. Eventually, you’ll also find a selection of different toppings for meatloaf. The most typical topping in Yankee meatloaf is a ketchup mixture, but some meatloaf recipes call for a tomato sauce and some even are topped with bacon too.

While the ingredients that make up a meatloaf will change radically from one meatloaf recipe to another, the means of cooking them will vary also. While the most conventional form of cooking a meatloaf is to place your mix in a bread or loaf pan and bake it in a cooker, it may also be cooked in a crock-pot, a microwave, and in some cases, it can be smoked too.

Meatloaf is an awfully versatile and simple dish to make. It can be made as a comfort food, it could be a mouth watering item in upscale dinning. It’s also a popular fave in soul food cuisine, and with the replacement of leaner meats, for example turkey, it could be a quality food item as well . The truth is that meatloaf can be many things to many folk. The key is finding the proper meatloaf recipe for you. Sometimes the recipe will be fine the way it is ; other times you may want to tinker with it. Whatever the reality, and whatever your own tastes are, meatloaf is something that most people can enjoy.

Meatloaf recipes