Best Crab Fettuccine Recipe Recipe For Meatloaf

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CRAB FETTUCCINE ALFREDO



Crab Fettuccine Alfredo image

"This is one recipe I just can't resist," writes Chris Carattini from Laramie, Wyoming. "It's so delicious and simple to put together-but looks elegant and like you really fussed. Also, an easy recipe to double when friends drop in at the last minute."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1/4 cup butter
2 teaspoons all-purpose flour
3/4 cup 2% milk
1/2 cup imitation crabmeat
1/2 cup cubed cooked chicken
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh broccoli
1/3 cup chopped zucchini
2 teaspoons minced fresh parsley
Salt and pepper to taste, optional

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Drain fettuccine; top with crab mixture.

Nutrition Facts : Calories 668 calories, Fat 34g fat (20g saturated fat), Cholesterol 136mg cholesterol, Sodium 681mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 3g fiber), Protein 36g protein.

CRAB FETTUCCINE



Crab Fettuccine image

Didn't think you could improve on a classic? Just add melt-in-your-mouth crabmeat to an old favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 4

Number Of Ingredients 12

8 ounces uncooked fettuccine
2 teaspoons olive or vegetable oil
1 garlic clove, finely chopped
1 small red bell pepper, chopped (1/2 cup)
2 teaspoons Gold Medal™ all-purpose flour
1 1/2 cups evaporated skimmed milk
1 pound imitation crabmeat, cut up
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Grated Parmesan cheese, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens.
  • Stir crabmeat, 1/4 cup cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with cheese.

Nutrition Facts : Calories 405, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg

THE BEST MEATLOAF



The Best Meatloaf image

We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

2 large eggs, lightly beaten
1/3 cup milk
3 tablespoons Worcestershire sauce
Kosher salt
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon thyme leaves, chopped
Freshly ground pepper
1/2 cup ketchup
2 pounds 80/20 ground beef chuck
1/2 cup panko

Steps:

  • Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
  • Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
  • Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
  • Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
  • Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

CRAB FETTUCCINE



Crab Fettuccine image

Make and share this Crab Fettuccine recipe from Food.com.

Provided by bsneary

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb lump crabmeat
1/2 cup butter
2 garlic cloves, pressed
1 1/2 cups half-and-half
9 ounces fettuccine
1/2 cup parmesan cheese, shredded
1/4 cup fresh parsley, chopped
1/2 teaspoon black pepper

Steps:

  • Drain crabmeat, remove any bits of shell.
  • Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
  • Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
  • Serve immediately.

Nutrition Facts : Calories 750.4, Fat 41.3, SaturatedFat 24.2, Cholesterol 245.5, Sodium 874.9, Carbohydrate 52.1, Fiber 2.3, Sugar 1.5, Protein 42.3

THE BEST MEATLOAF



The Best Meatloaf image

I have used this recipe for 30 years. My husband loves it and he is picky.

Provided by DENELLE

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

½ cup milk
1 cup soft bread crumbs
1 ½ pounds ground beef
1 ¼ teaspoons salt
ground black pepper to taste
1 egg, slightly beaten
3 tablespoons steak sauce, (e.g. Heinz 57)
1 onion, chopped
½ cup diced green bell pepper
¼ cup steak sauce, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
  • Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
  • In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
  • Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
  • Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 10.1 g, Cholesterol 100.6 mg, Fat 17.9 g, Fiber 1 g, Protein 20.9 g, SaturatedFat 7 g, Sodium 867 mg, Sugar 2.5 g

YES, VIRGINIA THERE IS A GREAT MEATLOAF



Yes, Virginia There is a Great Meatloaf image

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

Provided by Nita Holleman

Categories     Meatloaf

Time 1h20m

Yield 1 meatloaf, 4-5 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup

Steps:

  • Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
  • Smooth out top.
  • Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
  • Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
  • ENJOY!
  • *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
  • **Recipe should be"plump" from the addition of the milk or Half & Half.
  • It should NOT be runny.
  • ***A second batch of sauce served hot is good to serve with the meatloaf.
  • Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

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