FABULOUS CILANTRO PESTO
This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.
Provided by Gena Urias
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
- In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
- Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g
MEXICAN STYLE MEATLOAF
From a Reynolds Aluminum Wrap recipe booklet. I find it unique by using crushed tortilla chips instead of a type of bread crumb. Another quick meal to throw together and have on the table within an hour. (Any leftover meatloaf can be crumbled and used as a taco filling the next day for fun too)
Provided by HokiesMom
Categories Meatloaf
Time 1h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Line a 13x9" baking dish with heavy duty aluminum foil.
- Mix all of the ingredients but 1 cup of the salsa together (save that for topping) in a large bowl until well blended.
- Spoon into the center of the pan and shape into a 12x6" loaf (or close enough).
- Bake 50-55 minutes until internal temperature reaches 160°F Top with remaining salsa and serve immediately.
PESTO MEAT LOAF
This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
GOURMET MEATLOAF
Gourmet Meatloaf is made with steak sauce instead of ketchup, cilantro, green peppers and onions on the outside, and ham, cheese and broccoli rolled up inside for a delicious combination.
Provided by BRENDA MARQUEZ
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine the ground beef, bread crumbs, egg and steak sauce. Mix thoroughly. Blend in soup mix, green pepper, onion, cilantro and garlic.
- On a large piece of aluminum foil, pat the beef mixture into a thin, flat rectangle. Layer about 1/2 the ham on top of the beef from end to end. Layer ham with the Cheddar cheese. Layer cheese with remaining ham, then the broccoli.
- Using the foil, roll the meatloaf while pinching the ends. Keep aluminum foil around the meat loaf and place on a medium baking sheet.
- Bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 673.1 calories, Carbohydrate 35.1 g, Cholesterol 171.5 mg, Fat 40.2 g, Fiber 3.9 g, Protein 42.9 g, SaturatedFat 19.2 g, Sodium 1598.9 mg, Sugar 4.2 g
CILANTRO PESTO
This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.
Provided by DragonShoes
Categories Vegetable
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.
Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3
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