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Old 02-28-2008, 11:00 AM   #1
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What else do you have with meatloaf?

I thought I'd never ever say this, I, Suzi, am tired of mashed potatoes.

I'm sure that will go away in a week or so. That said, I am making Ol' Blue's Bacon Cheeseburger Meatloaf for dinner. I've never made anything but mashed 'taters with meatloaf, to me they are like a married couple. I hate to break them up but....

Any ideas?

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Old 02-28-2008, 11:04 AM   #2
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Cut up some red potatoes and toss them with oil, garlic powder, rosemary, salt and pepper. Roast at 400-450 F until done (about 35-45 minutes depending on size of potato pieces).
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Old 02-28-2008, 11:05 AM   #3
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Place medium egg noodles on a cookie sheet and bake at 350F until they are a rich brown color. Careful, they burn fast once they start to brown. Cook the browned noodles, drain and toss with butter, salt and pepper. Sprinkle with grated parm if you like.
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Old 02-28-2008, 11:07 AM   #4
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try with zucchini.
slice them thin then put in a pan with evoo salt a little white wine and few thin onion slice.
let them get "gold" and soft.
(about 10-15 minutes, dipends how thik are them)
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Old 02-28-2008, 11:07 AM   #5
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Pilaf

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth or Beef Broth

Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium to medium low heat for 3 to 5 minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner, mix the pilaf and let it rest in the pan (covered) for 5 to 10 minutes before serving.
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Old 02-28-2008, 11:27 AM   #6
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DH likes it with mac and cheese. I like to make Italian green beans as another side - saute a couple cloves of garlic, add a can of diced tomatoes and some Italian herbs, simmer 15 minutes or so, mash a bit with the potato masher, stir in green beans, simmer another 5 minutes.
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Old 02-28-2008, 11:41 AM   #7
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Quote:
Originally Posted by Andy M. View Post
Place medium egg noodles on a cookie sheet and bake at 350F until they are a rich brown color. Careful, they burn fast once they start to brown. Cook the browned noodles, drain and toss with butter, salt and pepper. Sprinkle with grated parm if you like.
Sounds interesting, might give this a try.
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Old 02-28-2008, 11:42 AM   #8
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oh, SQ, i think that you're pulling our legs---you're not really going to give up those taters and meatloaf--what's the difference???? But I'll play along nonetheless---of course rice and pasta are good subs. But you're not going to eat those instead of potatoes. It's like pairing Ginger Rogers with Frank Sinatra.................... they're both good in what they do but you don't put them together.......... but if you're serious then rice is always a good substitute for the potatoes. Ok, I guess you know by now that I prefer potatos with meatloaf. Or rice. Either one is great in my books.
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Old 02-28-2008, 11:42 AM   #9
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Originally Posted by Andy M. View Post
Pilaf

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth or Beef Broth

Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium to medium low heat for 3 to 5 minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner, mix the pilaf and let it rest in the pan (covered) for 5 to 10 minutes before serving.
sounds good, thanks for sharing.
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Old 02-28-2008, 11:43 AM   #10
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My kids always liked it with beef-flavored Rice-a-Roni.

You could get the same effect by cooking brown rice or a long grain/wild rice mix with beef broth and herbs of your choice.
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