Cuban Meatloaf Surprise Rsc Recipes

CUBAN MEATLOAF SURPRISE #RSC

Steps:

• Preheat oven 350 degrees.
• In a medium sauce pan heat extra virgin olive oil over medium then add red and green peppers and onions. Cook until the onions are translucent and soft add garlic. Stir and cook for 1 minute stirring often. Don't allow garlic to burn. Add 4oz of tomato sauce and all the spices up through and including the black pepper and cook and stir for 1 minute. Remove from stove and allow to cool. Cut tips of plantain and peel then cut plantain into 4 equal parts. Sprinkle plantain pieces with cinnamon. Place ground beef in a bowl, add tomato sauce mixture, and egg then mix to combine. Divide meat into four equal parts. Pat mixture down to thin patties, place a plantain piece in the middle, sprinkle with cheese and wrap meat around plantain making sure there are no open seams.
• Cut 4, 12 in strips of foil wrap, place each loaf on a sheet. Drizzle each with tomato remaining tomato sauce. Loosely wrap foil and place on a baking sheet. Bake for 1 hour.

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

SPICY BACON LOVERS MEATLOAF #RSC

Steps:

• Chop the peppers, tomatoes, and onion into very small pieces so they cook evenly throughout the meatloaf. In a large bowl mix the ground beef, eggs, veggies, 2T Worcestershire, sea salt,cracked black pepper & red chili pepper flakes to taste. Form the mixture into the shape of your pan. Line the pan with Reynolds Wrap Foil, then place your meatloaf in the pan and allow it to rest as you prepare the spicy ketchup.
• In a small bowl, add the ketchup, honey, Tabasco, mustard, 2T Worcestershire, and mix well. Cover the meatloaf, then top with bacon. Bake @400 for 45 minutes until golden brown.

VEGETARIAN TEX-MEX TAMALES #RSC

Steps:

• Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
• Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
• Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
• Place olive oil in a heavy skillet. Add chopped tomato, chopped scallions, and 1 teaspoon garlic salt. Cook over medium heat, stirring, until tomatoes are softened, about 3-4 minutes.
• Add can of black beans (including liquid) to the skillet with the tomatoes. Continue to cook, stirring, until most of the liquid has evaporated. Season with more garlic salt to taste if desired. Remove beans from heat and set aside.
• In a medium bowl, whisk together the softened cream cheese with the ranch dressing, lime juice, and minced cilantro.
• Assemble Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
• Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beans on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack and 1 tablespoon chopped red pepper over the beans. Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling.
• Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
• Make 3 more tamales in the same way.
• Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
• Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
• Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales, but you can use the ingredients to make 8-10 smaller tamales, if you prefer, or even 16 appetizer size tamales.

MARK'S SURPRISE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, onion, bell pepper, and garlic together in a large bowl; add bread crumbs, egg, cayenne pepper, salt, and black pepper and mix.
• Stir mustard and Worcestershire sauce together in a small bowl; add to meat mixture and mix. Shape the meat mixture into an 8x4-inch loaf and place on a rimmed baking sheet. Spread olive oil over the top and sides of the loaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatloaf to a platter and cut into 8 slices.

MEATLOAF SURPRISE

Steps:

• Prepare meat mixture: Melt butter in pot over medium heat; saute onion, pepper& garlic until onion is translucent- about 4 minutes.
• Put meat into a large bowl& mash it with a wooden spoon until it becomes a sticky paste.
• Add the fried vegetables, bread crumbs, cayenne, lemon juice, lemon rind& parsley.
• Season with salt& pepper, combine well and set aside.
• Prepare cheese sauce: Melt butter in a pot; stir in flour& cook for 1 minute.
• Gradually pour in milk, stirring constsntly.
• Stir in cream and season with nutmeg, salt& pepper.
• Simmer for 5 minutes to thicken& reduce sauce.
• Lower heat, stir in cheeses and stir until melted.
• Meanwhile, cook pasta in boiling, salted water until el dente.
• Drain well& stir into cheese sauce.
• Lightly grease a 2 lb loaf tin.
• Spoon in half the meat mixture& level the surface.
• Cover with the pasta mixture.
• Spoon in the rest of the meat mixture.
• Cover with tin foil and bake in preheated 350F oven for 45 minutes.
• Remove foil and continue cooking for another 15 minutes.

BABY MEATLOAF SURPRISE #RSC

Steps:

• Mix first 7 ingredients well.
• Divide mixture into 6-8 meat balls (6 for adults ).
• Place each meat ball into an 8x10 sheet of Reynolds Wrap Foil arrange 2 baby carrots and 1 half of a red potato around meat balls, top meatloaf with a drizzle of ketchup and wrap tightly.
• Place wraps side by side in a large baking pan and place in 350 oven.
• Cook for 1 hr 30 minutes or till done.
• let sit for a 5 minutes and serve warm.