mdivanisova/recipes_data_food.com huggingface dataset:
Pear and Ginger Strudel
By Doreen Randal


Category: Dessert
Keywords: Pears, Fruit, < 60 Mins, < 15 Mins, Oven
Prep time: 0S | Cook time: 45M | Total time: 45M
Yield: 1 cake

Ingredients: butter, lemon, rind of, lemon juice, sugar, pears, crystallized ginger, butter, ground ginger, phyllo dough

Instructions:
Prepare the filling first.  Melt first measure of butter.
Add lemon rind and juice, almonds, ginger and sugar.
Peel and finely slice pears.
Add to butter mixture and stir gently so that the pear pieces are coated with mixture.  Set aside.  Melt the second measure of butter.
Combine ground almonds and ginger.
Remove filo pastry from packet.  Place on a flat surface and cover with plastic wrap so the pastry doesn't dry out.  Line a baking tray with baking paper.
Take the first sheet of filo and place it on the tray.
Brush pastry with melted butter and sprinkle with some ground almond mixture.  Lay another sheet of pastry on top of the first, brush with butter and sprinkle with ground almond mixture.  Continue using all the pastry sheets and all the ground almond mixture.  On the last sheet of pastry brush butter around edge of pastry in a 4cm-wide strip.
Position prepared pastry on baking tray so that you have one of the shorter borders near you.
Place the pear filling on the pastry keeping the mixture 4cm from the sides.
Cover about two-thirds of pastry with pear filling.
Fold over the pastry at the end near you; then turn in the sides.
Roll the strudel away from you, enclosing the filling.
Try and end with the of the pastry underneath.
(Do not roll too tightly as the strudel may burst while cooking.)  Brush with a little more melted butter.
Sprinkle the top with sliced almonds and brush with butter again.
Bake at 180 C for 30 - 35 minutes or until golden brown.
If pastry starts to dry out during cooking, brush once more with butter.
Allow to cool 10 minutes on the baking tray before sliding onto a serving plate.  Serve hot or cold, dusted with icing sugar and whipped cream.
(Paulines Notes:---Use a serrated knife to slice the strudel with a gentle saw movement to avoid crumbling the cooked pastry.  Assembling the strudel on the baking tray saves moving the strudel from the bench to the baking tray which can be difficult.  Filo pastry will keep for weeks in the refrigerator.  Make sure the plastic bag that it is in is well sealed.).

Nutrition per serving: 2344.1 calories, 150.8 g fat (58 g saturated), 213.7 mg cholesterol, 1431.9 mg sodium, 233.4 g carbohydrate (37.6 g fiber, 96.7 g sugar), 39.6 g protein.
Jalapeno Pepper Poppers
By Nancy Van Ess


Category: Vegetable
Keywords: < 30 Mins, For Large Groups
Prep time: 30M | Cook time:  | Total time: 30M
Servings: 24

Ingredients: cream cheese, sharp cheddar cheese, monterey jack cheese, bacon, salt, chili powder, garlic powder

Instructions:
In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
Spoon about  2 Tbs. into each pepper half.
Roll in bread crumbs.
Place in a greased 15x10x1"  baking pan.
Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute  for med. and 40 minute for mild.
Serve with sour cream or dressing.
NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to  protect your hands. avoid touching your face. I omit the bacon in this recipe.

Nutrition per serving: 111.4 calories, 9.2 g fat (4.9 g saturated), 23.7 mg cholesterol, 172.5 mg sodium, 3.2 g carbohydrate (0.6 g fiber, 0.9 g sugar), 4.3 g protein.
Rating: 5 stars from 15 reviews
Peppered Chicken With Creamy Sauce
By Doreen Randal


Category: Chicken
Keywords: Poultry, Meat, Microwave, < 15 Mins
Prep time: 5M | Cook time: 15M | Total time: 20M
Servings: 4

Ingredients: butter, garlic clove, chicken breast fillets, cracked black pepper, butter, flour, white wine, marsala

Instructions:
Combine butter and garlic in a small bowl, cook on HIGH for about 30 seconds or until butter is melted.
Brush the chicken with this mixture, then toss in peppercorns.
Place chicken in a single layer in a shallow dish.
Cook on HIGH for 3 minutes, turning the chicken during the cooking time. Melt extra butter in a small bowl on HIGH about 30 seconds, stir in flour, stock cube, cream, wine and marsala.
Pour over the chicken, cook on HIGH about 6 minutes or until sauce boils and thickens and the chicken is tender; turn chicken and stir sauce several during cooking time. Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 291.4 calories, 26.1 g fat (16.4 g saturated), 82 mg cholesterol, 392.4 mg sodium, 7.8 g carbohydrate (1 g fiber, 0.4 g sugar), 2.1 g protein.
Pina Colada Tart
By Julesong


Category: Dessert
Keywords: Pineapple, Tropical Fruits, Fruit, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 tart

Ingredients: all-purpose flour, brown sugar, salt, butter, half-and-half, vanilla, golden rum, cream cheese, powdered sugar, golden rum, pineapple tidbits, coconut

Instructions:
Preheat oven to 375 degrees.
In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
With fork, stir in cream and vanilla just until mixture begins to hold together.
With hands, gently squeeze dough into loose clumps.
Place on large sheet of plastic wrap; press clumps together to form a ball.
Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
Line pastry with foil; fill with dry beans or pie weights.
Place tart pan on baking sheet or pizza pan; bake 35 minutes.
Turn off oven; carefully remove foil and beans.
Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
Let cool completely.
In medium bowl, beat cream cheese with powdered sugar until smooth;.
Beat in yogurt, extract and rum.
Fill cooled pastry shell; chill.
Drain pineapple well on paper towels; chill.
Just before serving, garnish tart with pineapple and toasted coconut.

Nutrition per serving: 503.8 calories, 27.8 g fat (18.1 g saturated), 75 mg cholesterol, 294.8 mg sodium, 57.3 g carbohydrate (2 g fiber, 27.6 g sugar), 8 g protein.
Rating: 5 stars from 1 reviews
Bavarian Cream
By Nancy Van Ess


Category: Dessert
Keywords: < 60 Mins
Prep time: 30M | Cook time: 10M | Total time: 40M
Servings: 12

Ingredients: sugar, flour, cornstarch, salt, milk, egg, vanilla, heavy cream

Instructions:
Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
Cook and stir 2-3 minute.
Stir a little of the hot mixture into egg yolk.
Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
STIRRING CONSTANTLY.
Add vanilla.
cover entire surface with plastic wrap or waxed paper.
Cool.
beat smooth.
Fold in whipped cream.

Nutrition per serving: 87.2 calories, 5.2 g fat (3.1 g saturated), 35.5 mg cholesterol, 73.1 mg sodium, 8.4 g carbohydrate (0 g fiber, 5.6 g sugar), 1.8 g protein.
Rating: 5 stars from 7 reviews
Pineapple, Date and Nut Drops
By Doreen Randal


Category: Drop Cookies
Keywords: Dessert, Cookie & Brownie, Pineapple, Tropical Fruits, Fruit, Nuts, Kid Friendly, < 30 Mins, < 15 Mins, Oven
Prep time: 0S | Cook time: 20M | Total time: 20M
Yield: 1 batch

Ingredients: flour, baking powder, salt, butter, brown sugar, white sugar, pineapple, baking soda, dates

Instructions:
Sift flour, baking powder and salt together.
Cream butter and sugars until light and fluffy.
Beat in egg yolk.
Add the pineapple combined with the baking soda.
Stir in dates.
Add flour mixture.
Drop by teaspoonfuls onto greased baking trays; top with chopped nuts.
Bake in a moderate oven for about 20 minutes.

Nutrition per serving: 1576.3 calories, 52.2 g fat (19.4 g saturated), 227.1 mg cholesterol, 1192.4 mg sodium, 263.9 g carbohydrate (15.1 g fiber, 145 g sugar), 26 g protein.
Pizza
By Gilcat2


Category: European
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 10M | Cook time: 3H20M | Total time: 3H30M
Servings: 8

Ingredients: onion, olive oil, garlic, canned Italian tomatoes, tomato paste, oregano, basil, bay leaf, sugar, salt, pepper, mozzarella cheese, water, flour, salt

Instructions:
Cook onion in oil until soft; add garlic and cook 2 minutes longer.
Add undrained, sliced tomatoes and their liquid, tomato paste, oregano, basil, bay leaf, sugar, 1 Tbsp salt and dash pepper.
Bring to boil, reduce heat and simmer uncovered 1 hour.
Remove bay leaf before pureeing.
For dough, dissolve yeast in lukewarm water and add oil.
Sift together flour and 1 teaspoons salt into a bowl and add yeast mixture.
Knead about 10 minutes.
Divide dough in half.
Cover each piece of dough and let rise 2 hours.
Stretch dough into pizza pan.
Top with sauce, mozzarella, grated Parmesan, and toppings of your choice.
Bake at 450 degrees Fahrenheit for 10 to 12 minutes.

Nutrition per serving: 543.1 calories, 22.2 g fat (8.8 g saturated), 44.9 mg cholesterol, 1929 mg sodium, 65.4 g carbohydrate (4.3 g fiber, 11.1 g sugar), 21.6 g protein.
Pizza Dough and Sauce
By Marg CaymanDesigns

I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce.
Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time.

Category: Breads
Keywords: Low Cholesterol, Healthy, < 60 Mins, For Large Groups, Oven, Freezer, Easy
Prep time: 20M | Cook time: 20M | Total time: 40M
Servings: 16

Ingredients: warm water, salt, flour, tomato paste, red wine, water, oregano, salt, sugar, olive oil, parmesan cheese

Instructions:
In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
Pizza Sauce:  Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza.
Top with meats, cheese and other toppings.
To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400Â°F for about 22 minutes.
Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.

Nutrition per serving: 165.1 calories, 3.9 g fat (0.6 g saturated), 0.3 mg cholesterol, 454.7 mg sodium, 27.1 g carbohydrate (1.4 g fiber, 2.2 g sugar), 4 g protein.
Rating: 5 stars from 134 reviews
Pizza Loaf
By MirandaLee


Category: < 15 Mins
Keywords: Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: beef, onion, oregano, cheese spread, egg, butter

Instructions:
Brown the meat and onion.
Season with  oregano, salt and pepper.
Stir in cheese  spread, egg and grated  cheese from pizza mix.
Combine well.
Mix pizza dough as  directed.
Knead on well floured surface until no longer sticky.
Roll dough into 12 x 14-inch size. Place on cookie sheet.  Spread filling over dough.
Fold dough over and roll up.
Pinch  edges together to form a loaf.
Brush on melted butter  and  sprinkle with parsley flakes or herbs from pizza package.  Bake for 15  minutes at 450 degrees.
Slice and serve with  pizza sauce.                       - - - - - - - - - - - - - - - - - -

Nutrition per serving: 3550.4 calories, 358.4 g fat (155.3 g saturated), 718.2 mg cholesterol, 2107.2 mg sodium, 15.4 g carbohydrate (1 g fiber, 2.5 g sugar), 62.9 g protein.
Rating:  stars from 1 reviews
Plum Cake
By Nancy Van Ess


Category: Dessert
Keywords: Plums, Fruit, < 15 Mins, Oven
Prep time: 2M | Cook time:  | Total time: 2M
Servings: 6

Ingredients: all-purpose flour, sugar, butter, eggs, walnuts, plums, sour cream, sugar

Instructions:
Mix flour and sugar, and cut in butter with a pastry blender.
Add one egg, and  stir with a fork until blended.
Pat into a 9" quiche pan and sprinkle with  chopped nuts.
Place halved plums on top.
Beat together two eggs, sour cream and  sugar.
Pour filling over plums.
Bake at 350 for 1-1/4 hours, then brown at 375  for 10 minutes.

Nutrition per serving: 470.2 calories, 26.8 g fat (12.4 g saturated), 150.6 mg cholesterol, 150 mg sodium, 50.2 g carbohydrate (2.9 g fiber, 19.7 g sugar), 9.5 g protein.
Rating: 2.5 stars from 2 reviews
Potato Appetizers
By Dancer


Category: Potato
Keywords: Vegetable, Lactose Free, Vegan, Low Cholesterol, Egg Free, Healthy, Kosher, Free Of..., < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8

Ingredients: potato, olive oil, chives, green onion, paprika, wheat germ

Instructions:
Peel and chop potatoes.
Place potatoes in a pot and cover with water.
Boil until soft. Mash cooked potatoes with oil, then add seasonings.
Meanwhile, heat oven to 375 degrees.
Shape mix into 1-inch balls.
Mix the paprika and wheat germ together in a dish.
Roll potato balls in paprika and wheat germ mixture until coated.
Place on oiled baking sheet. Bake at 375 degrees for about 20 minutes.
Let stand on folded paper towels before serving with toothpicks.

Nutrition per serving: 100.7 calories, 4.2 g fat (0.6 g saturated), 0 mg cholesterol, 4.5 mg sodium, 13.8 g carbohydrate (2.3 g fiber, 0.5 g sugar), 2.9 g protein.
Rating: 3.5 stars from 2 reviews
Potato-Plum Dumplings
By Nancy Van Ess


Category: Potato
Keywords: Vegetable, Hungarian, European, Low Protein, Healthy, < 15 Mins, For Large Groups
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 14

Ingredients: potatoes, salt, eggs, butter, butter, flour, farina, sweet plums

Instructions:
Scrub potatoes well but do not peel.
In a saucepan combine potatoes and water  to cover and bring to a boil.
Cook until potatoes are tender when pierced with a fork (about 40 minutes); drain.
When potatoes are cool enough to handle, peel  and, while still warm, press through a potato ricer into a large mixing bowl.
Let cool.
Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well.
Gradually mix in the 1 cup flour and farina until dough is easy to work, adding  more flour if it is too wet. Turn dough out onto a floured board and knead well  until smooth and fairly soft (5 to 10 minutes). With your hands form dough into  a large sausage-shaped roll.
Cut roll into 12 to 16 equal pieces.
Cut open plums and remove pits.
Replace each pit with a sugar cube and re-form plum.
With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick.
Place 1 plum in center of each square. Bring up corners  of square to enclose plum completely; no part of plum must be exposed.
Pinch  dough edges together firmly so that dumpling doesn't break open during cooking.
Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring  occasionally.
Do not boil too hard or dumplings may split open.
Once dumplings  rise to surface, cook until tender (5 to 10 minutes total cooking time,  depending on intensity of boil). With a slotted utensil carefully remove  dumplings one at a time to a heated bowl; cover tightly to keep warm.
Repeat  with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in  a small skillet over medium heat. Add bread crumbs and cook, stirring, until  browned.
Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs  to coat completely and serve immediately.
Variations:  Potato Noodles - Omit plums and sugar cubes.
Prepare dough as directed, but  roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in  diameter.
Cut rolls into 2-inch lengths.
Fill a large saucepan with salted water and bring to a boil over high heat.  Drop in noodles and cook until tender (5 to 10 minutes).  Drain and roll in breads crumbs as directed for dumplings.
Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as  directed.
Sprinkle with ground cinnamon and sugar to taste.  Yield: 14  servings.

Nutrition per serving: 270.6 calories, 8.9 g fat (5.1 g saturated), 46.2 mg cholesterol, 221.4 mg sodium, 43.1 g carbohydrate (3.9 g fiber, 10.2 g sugar), 5.8 g protein.
Rating: 4.5 stars from 6 reviews
Great Northern Bean, Ham and  Vegetable Chowder
By Libby1


Category: Chowders
Keywords: Beans, Vegetable, Low Cholesterol, Healthy
Prep time: 8H | Cook time:  | Total time: 8H
Servings: 8

Ingredients: dry white bean, ham hocks, ham, onion, carrot, green pepper, sugar, salt, cayenne pepper, mace, tomatoes

Instructions:
Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a  ham bone with some meat) for at least 2 hours on low heat.  Remove ham  bone from beans and let cool.
Add all other ingredients.
Remove ham from  the bone and return ham to the bean mixture.  Cook until vegetables are  tender, about 30 minutes to 1 hour.
Freezes well.
Note:  I submitted this to a family cookbook and it is the recipe that  "everyone" loves.

Nutrition per serving: 224.2 calories, 0.8 g fat (0.2 g saturated), 0 mg cholesterol, 171.1 mg sodium, 42.1 g carbohydrate (10.7 g fiber, 5.9 g sugar), 14.5 g protein.
Rating: 4 stars from 1 reviews
Pumpkin Apple Pie
By Dancer


Category: Pie
Keywords: Dessert, Apple, Fruit, Vegetable, Low Protein, Healthy, Thanksgiving, < 15 Mins, Oven, Stove Top
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: brown sugar, cornstarch, cinnamon, salt, water, butter, margarine, tart apples, canned pumpkin, evaporated milk, sugar, egg, ground cinnamon, salt

Instructions:
In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
Add apples.
Cook and stir for 4 minutes.
Place pastry in a 9-in.
pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
Cool completely.
Garnish with whipped cream.

Nutrition per serving: 226.5 calories, 7.2 g fat (4.2 g saturated), 50.3 mg cholesterol, 351.3 mg sodium, 39 g carbohydrate (2.6 g fiber, 30.5 g sugar), 3.8 g protein.
Rating: 4.5 stars from 16 reviews
Pumpkin Citrus Syrup Cake
By Doreen Randal


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 1H | Total time: 1H30M
Servings: 12

Ingredients: butter, lemons, rind of, caster sugar, eggs, self raising flour, pumpkin, lemon juice, sugar

Instructions:
Grease a deep 23cm round cake tin, line the base with baking paper.
Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
Beat the egg whites until soft peaks form, fold through the cake mixture.  Spread mixture into cake tin.
Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
To make syrup:-  Combine all ingredients in saucepan.
Stir constantly over heat without boiling until sugar is dissolved.
Bring to boil, reduce heat, simmer 2 minutes without stirring.

Nutrition per serving: 361.3 calories, 18.3 g fat (11.1 g saturated), 97.4 mg cholesterol, 137.4 mg sodium, 46.7 g carbohydrate (0.8 g fiber, 29.8 g sugar), 4 g protein.
Rating: 4 stars from 1 reviews
Pumpkin Scones
By Nancy Van Ess


Category: Scones
Keywords: Quick Breads, Breads, High In..., < 15 Mins, For Large Groups, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 48

Ingredients: flour, baking powder, baking soda, ginger, allspice, nutmeg, salt, vegetable shortening, light brown sugar, solid-pack pumpkin, plain yogurt

Instructions:
Preheat oven to 350 degrees.
Lightly grease cookie sheets.
Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar.
Beat in the pumpkin, yogurt and sour milk.
Gradually blend in  the dry ingredients.
Turn the dough out onto a floured surface, sprinkle with  flour, and knead until smooth.
Roll out the dough to a thickness of 3/4".
Using  a sharp knife, cut 2" squares and place 1" apart on baking sheets.
Bake for  12-15 min., or until lightly colored.
Transfer to wire racks, cover with a clean towel, and let cool.

Nutrition per serving: 33.8 calories, 1.2 g fat (0.4 g saturated), 0.2 mg cholesterol, 49.2 mg sodium, 5.2 g carbohydrate (0.2 g fiber, 1 g sugar), 0.6 g protein.
Rating: 4.5 stars from 7 reviews
Puppy Chow Snack Mix
By Windchime

Very popular with kids, teens and adults alike. I like how I only have to buy one box of cereal for this recipe compared to the 2 types some call for.

Category: Lunch/Snacks
Keywords: Toddler Friendly, Kid Friendly, < 30 Mins, Easy
Prep time: 20M | Cook time:  | Total time: 20M

Ingredients: chocolate chips, butter, peanut butter, confectioners' sugar

Instructions:
Melt chocolate chips, butter & peanut butter over medium heat. Stir to blend.
Pour over Crispix in large bowl.
Pour confectioners sugar in paper grocery bag.
Add Crispix and shake vigorously until it breaks apart.  Serve in new doggie dish.

Nutrition per serving: 701.1 calories, 32.8 g fat (14.7 g saturated), 24.4 mg cholesterol, 459.6 mg sodium, 101.2 g carbohydrate (3.9 g fiber, 69.4 g sugar), 10.3 g protein.
Rating: 5 stars from 79 reviews
Beef & Pork Meatloaf & Onion Gravy
By Tonkcats


Category: Pork
Keywords: Meat, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8

Ingredients: lean beef, egg, parsley, onion, garlic, celery, thyme, pepper, salt, onion, butter, flour, parsley, dry red wine

Instructions:
Preheat oven to 350 F.
Mix all ingredients together.
Shape into a loaf pan.
Bake for 1 1/2 hours.
If desired, spoon onion gravy over baked meatloaf  slices.
Onion Gravy Makes About 2 cups While this sauce was designed to be served on our Beef and Pork Meatloaf, it  is amazingly versatile. Try it on mashed or baked potatoes, pork chops, steak  or whatever! Use your imagination.
Saute onion in butter for about 3-5 minutes, or until slightly browned.
Stir  in flour and add remaining ingredients.
Simmer for 3-5 minutes, stirring  constantly.

Nutrition per serving: 369.7 calories, 16.2 g fat (7.3 g saturated), 107.8 mg cholesterol, 911 mg sodium, 24.9 g carbohydrate (1.9 g fiber, 2.9 g sugar), 28.7 g protein.
Rating: 5 stars from 17 reviews