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Expandable Drawer Organizer Trays Expandable Drawer Organizer Trays Clutter-free kitchen drawers.

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1/2 cup breadcrumbs 1/2 cup milk 1/2 cup chopped mixed herbs, such as parsley, basil, oregano and thyme 2 eggs 3 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 2 teaspoons Kosher salt 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or to taste 1 pound ground beef 8 ounces ground pork 8 ounces ground veal 1/4 cup ketchup Equipment List digital cameras

8 ounces ground pork 8 ounces ground veal 1/4 cup ketchup Page 1 chefs The World s Greatest Meatloaf - Equipment List Measuring Set Herb Chopper Wooden Spoons Mixing Bowls Thermometer Grater Page 2 The World s Greatest Meatloaf - Instructions Preheat oven to 375 F. In a medium bowl, stir together the breadcrumbs and milk. Set aside. In a large bowl, stir together the herbs, eggs, mustard, Worcestershire, salt, paprika, black pepper, desktops

cayenne pepper and the breadcrumb/milk mixture. Add the ground beef, pork and veal and gently combine all the ingredients, taking care to not overwork the meat. Transfer the mixture to a meatloaf or loaf pan. Spread the ketchup over the top of the meatloaf. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 160 F, about 60 to 70 minutes. Makes 4 to 6 servings cognos

Page 4 The World s Greatest Meatloaf - Instructions Continued Makes 4 to 6 servings chefs Kitchen Page 5 hosting

chefs Marc Vetri s Stuffed Chicken Breast

One 3 1/2 to 4 pound whole chicken, including the liver and gizzards 1 egg, lightly beaten 1 tablespoon grated Parmigiano-Reggiano cheese 1 tablespoon crushed pistachios 2 thin slices prosciutto kosher salt freshly ground pepper 1 tablespoon butter 2 tablespoons olive oil Equipment List Cutting Boards Mixing Bowls Butcher s Twine Saute Pans Olive Oils Tongs Thermometer Instructions netfinity

Marc Vetri s Stuffed Chicken Breast - Equipment List

Cutting Boards Mixing Bowls Butcher s Twine Saute Pans Olive Oils Tongs Thermometer Page 2 Marc Vetri s Stuffed Chicken Breast - Instructions Preheat an oven to 450 F. Debone the breast off the bird, keeping the breast whole. Remove the legs from the body and discard the skin. Cut the leg in half, saving the drumstick for another use. Remove the thighbone from the meat and internet

discard the bone. Put the boneless thigh meat and innards through a sausage grinder. Place the ground chicken mixture into a medium mixing bowl, add the egg, cheese and pistachios and mix well. Take the breast, sandwich between two sheets of plastic wrap and pound it to 1/4-inch thick. Season the chicken breast with salt and place a proscuitto slice over each side of the breast. Form the stuffing into a log shape and place over the widest part of the breast, so it will fit like a log when the breast cheap computer

is rolled up. Tightly roll up the breast around the stuffing and roll the skin around the breast tightly. Secure the bundle by tying butchers twine around the rolled meat at intervals of one and a half inches. In a medium saut pan over medium high heat, melt the butter and warm the olive oil. Place the chicken Page 3 Marc Vetri s Stuffed Chicken Breast - Instructions Continued in the pan. Sear the outside of the breasts until golden brown, 2 to 3 minutes per side. Place the pan digital camera

in the oven and bake until the chicken is cooked through and an instant read thermometer registers 160 F, 12 to 15 minutes. Let the meat rest for at least 5 minutes before cutting into thin slices and serving. Serves 2. Adapted from Chef Marc Vetri, Vetri Ristorante, Osteria, Philadelphia Page 4 printer

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