All-Day Brisket with Potatoes Recipe | Taste of Home

I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, because it melts in your mouth. It’s very important to buy “first-cut” or “flat-cut” brisket, which has far less fat than other cuts.—Lana Gryga, Glen Flora, Wisconsin
— Read on


Sandy’s Chocolate Cake Recipe | Taste of Home

I am really sorry to have to make this post, so I am making it over a Taste of Home Magazine pure chocolate cake!

My two desktop computers are running a little slow and after 2 days (or more) of trying to deal with it and dealing with it, I have given up and have turned over to my laptop. This should work fine, but I’m having to rearrange my usual circumstances to accomplish the tasks I usually do without thinking too much about it.

So my posts for now might be a little slim, although, I’m not sure about it. If you notice no changes, no worries; but if there are some changes in my days, please be aware, I’m working on restoring my ordinary situation.

It should be okay soon.

Sandy’s Chocolate Cake Recipe | Taste of Home

Garden Vegetable Bread Recipe | Taste of Home

Today I am posting recipes which are for the most part close to vegan if not vegan.

For that matter, in one of my posts I happened to mention Vegetable Loaf. I didn’t really speak in any terms of decision about it. I thought I would return with an idea for it. Since, like I feel it is important to say, I’m not an accomplished cook, my offer on it isn’t finished or tried or even true, but I think it could be worked and become doable. (I’d have to work on it myself several times and I can’t right now or soon, so I’m sorry I won’t be able to define it any better than the general terms I’m going to give.)

In the meanwhile, I wanted to put out a “real” recipe for vegetable loaf, or vegetable bread and that is what is at the link here below. My experiment with the idea is beneath the link. There is no link for it besides of course and no pictures, sorry. This is all hypothetical.


Garden Vegetable Bread Recipe | Taste of Home


The Possible Vegetable Loaf; VEGLOAF


Let’s look at a list of things to use in the possibility of a recipe or otherwise, recipes first. This is my breakdown, by primary inclusion ingredients and other possible inclusion ingredients and also alternative inclusion ingredients.

So, for the primary inclusion ingredients, we have the actual vegetables I would use to pull it off successfully (if I could, somehow I doubt, putting it all together that it works, but it might make some fried bread of some kind).

Cauliflower, eggplant, green fave beans, white whole cap mushrooms, green peppers, red peppers, yellow or Spanish onions, cashews and almonds.

Also part of primary but in separate category: parsley, minced aioli garlic (from prepared jar), onion powder, pinto beans, red beans, white unseasoned breadcrumbs, durum wheat (white) flour, vegan ghee, water, whole eggs.

Now for the alternatives. Instead of durum wheat (white) flour, you might use potato flour, or else, durum with corn flour added, or else also add in chickpea flour to whatever base flour you use.

Alternative vegetable inclusions could be celery, yams, sweet potatoes, carrots or tomatoes. I’d really like to say that you might actually need a small measured portion of all these ingredients, flours to vegetables, from the base start above, but as I’ve said, I have no way to test this now.

Finally also seasoning additives might be cayenne pepper powder, chili powder, cumin, tarragon, oregano, sage or thyme. Right now, I decided to keep the seasoning very plain to make even a base trial of breads, if I ever could. I would be very happy to find, that after everything is trialed and measured, you could use ALL of these ingredients together to finish off a very excellent deluxe VEGLOAF.

A final alternative additive for bake finishing is tomato juice, this is option too.

My serving suggestions after the Vegloaf is baked is corn chips and guacamole or else a pasta or potato dish, the same you might with an ordinary beef or veal meatloaf.

Since I can’t measure these materials, I’m at a loss for good instructions.

My suggestion to myself if I had the space, time and money to get on with trialing the idea, would be to get together all my materials and steam all the vegetables, set aside all the other additive prep materials ready to go and then chop everything once it is soft enough to work with, but not watery enough to be useless. (I have recommendation that if tomatoes are included they must also be steamed slightly or stewed, one or the other and that in this case, tomato sauce completion for baking should NOT be used.)

The nuts and the pinto beans and the red beans should not be steamed (that’s obvious right, but just in case) and the nuts should also be minced or else, you could buy the nuts already minced.

If the idea of nuts is detestable, I would take them out, I’m not really sure if I want to use nuts in this loaf or if I am thinking I want to add nut flours to the durum wheat white flour in my conditions, since I would not (for myself) use the potato flour and corn flour options. I’m looking for consistency to hold together the steamed vegetables, so I will only use durum wheat white flour, with some chickpea flour to add effect to the breadcrumbs and then also — maybe — take out the minced nuts and add in almond flour; but I’m not sure.

Now I’m going to try to put the materials all together.

Cutting in together, my seasonings, however many of the list I’m using (my own base is a simple, garlic aioli mince, parsley, onion powder; I myself would need a consultant to help me decide which of the others to use at open), I am adding whole eggs, flour(s) and breadcrumbs, some water, a little bit ghee (this is where I’m going to go wrong I’m sure and I know it, so you might want to omit ghee if you’re experienced and try this), beaten together to make a frying pastina (paste) actually. And then I am mashing in my beans, including the fave beans (which have been steamed slightly), all together into this pastina.

I’m accounting that this gives me the connective material to add in what are the chopped steamed vegetables. I’m almost sure I’m making a pizza though. Or else a very small loaf — so once again, my lacking measurements are losing my story. Let’s assume that we’re willing to add in as much of everything as it would take to make a small flour pastina into a large pastina loaf.

This is brought together and set in a ghee greased loaf pan — at this point I’m sort of upset thinking that, it won’t cook without burning first before it is completed. I’ve done something wrong in omission besides the measurements. In that case, I am recommending that it might be cooked at very low temperature, like 300 or 325 at most and no more, a little piece at a time, being checked at 10 minute intervals for if the grease burning — in which case, if it does, definitely no grease and only spray the loaf pan with spray grease. (My fried Vegloaf idea will have to wait.)

Pending that none of that works, the actual pastina, might make a nice fry patty job. I would be willing to sell it to McDonald’s for a pittance. I don’t know exactly what I mean by that, but like a pittance in the amount it takes to hire an actual vegan consultant for actual vegan burgers. I said too much. Okay, they won’t want it anyway. (I just added that at last for the fun of it.)

I hope to try my own plan of this someday. When I do, I will tell my results.

In the meanwhile, please remember that if you are ambitious with me to actually discover a VegLoaf dimension for a wholesome, simple vegan alternative at the table please promise me in spirit to proceed with some great caution in the actual cook through process. I confess it again to have no idea if it might burn the stove. Which is my fear. How irresponsible is that? I’m used to having persons to ask about ideas and in this case, I really don’t have an outlet right now.

Furthermore, I wanted to be able to say enjoy, but I will surely restrain that hope for now. I hope this post is enjoyable. In a good way.

Spaghetti & Meatball Soup Recipe | Taste of Home

This recipe is great! The meatballs are made with Mild Italian Sausage and the Pasta is Angel Hair and the soup itself is made with Tomato Marinara Sauce and Beef Stock. I think meatball and spaghetti soup itself is not a terrifically easy dish to throw together. If you think about eating spaghetti and meatballs that many times during the year and needing it for a staple and needing even some changes in your routine time to time, this is it!


Spaghetti & Meatball Soup Recipe | Taste of Home