Soups Around the World!

Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them 🙂

Irish Garlic Potato Soup

Irish Garlic Potato Soup

• Servings: 6
• Time: 1hr
• Difficulty: easy
• Print

2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
½ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Mexican Pozole

• Servings: 6
• Time: 1hr
• Difficulty: easy
• Print

2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

• Servings: 6
• Time: 45mins
• Difficulty: easy
• Print

64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
¼ – ½ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

 

Pho Bo

• Servings: 6
• Time: 3hr
• Difficulty: easy
• Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers – Chef Amy!!

Happy Pi Day! 3-14

Happy Pi Day Everyone!!! 3-14-16

In honor of Pi Day here is a link to my Banana Cream Pie!!!  I hope you check it out and what Pie will you be eating today!! LOL!! 🙂

https://whatscookingwithchefamy.com/2012/06/17/banana-cream-pie-for-fathers-day/

National Chocolate Cake Day!!!

So yesterday was National Chocolate Cake Day, and I got the itch to make a
Chocolate Cake and I brought it in for the office today!!!  

I know they will happy, since this is the second thing I made this week, on Monday
I made a Cinnamon and Walnut Coffee Cake and they all loved that!! 🙂

So I didn’t have my usual ingredients at the house that I have used in my Chocolate cakes before, like
buttermilk or sour cream those things make my cakes moist and I like using them.

So I just followed the recipe on the back of the Hershey’s Cocoa Powder can.

The only thing I did differently was two things:
1. I used 1 cup of cocoa powder, instead of what it said, (I can’t remember LOL)
2. I used Hot Strong Coffee instead of Hot Water.

I also made it in a bundt pan 🙂 Bake for about 40-50 mins, just until a toothpick is inserted and comes out clean.

The I made Cream Cheese Frosting and that recipe is below 🙂

Adding the chocolate to the cream cheese, butter and sugar (sorry i didn’t take better pictures)

whipped up altogether 🙂

frosting!!

Done 🙂

now Enjoy!!!

Chocolate Cream Cheese Frosting

• Difficulty: easy
• Print

2 – 8 oz. packages of cream cheese, softened
2 stick of butter, softened
1 3/4 – 2 cups powdered sugar
3 oz. unsweetened chocolate
3 oz. bittersweet chocolate
1/4 cup half and half

In a double boiler add chocolate and half and half, stir until chocolate has melted and mixture has before like a thick paste.  Remove from heat and set aside for 10 minutes.

In a large bowl mix cream cheese until fluffy, then add butter and mix until combined and fluffy.
Then add powdered sugar, I only used 1 3/4 cup but if you like it sweeter add more, mix until combined.

The mix in chocolate and continue to mix until all in combined and fluffy.

This recipe covered the bundt cake and I had about 2 cups left over.

Store cake in the refrigerator, let set at room temperature for at least 1 hour before serving.

YUMMY!!! Enjoy!!

Homemade Pumpkin Spice Creamer!!

So are you one of those people that CANNOT wait till fall hits so you can get your
Pumpkin Spice Latte on!! 😛

As you know most of the coffee shops only have this Pumpkin Spice Syrup during the fall and maybe into the winter???

I don’t know because I am not one of those people 😛

But it doesn’t mean I don’t want to get on the “Band Wagon” and make my own…LOL!!

So many recipes have been flying around the internet, so I decided I would give it a try…

And let me tell you it turned out DELICIOUS!!!!!!!

I kind of shock myself…LOL 😛

So of course I dug into my spices to find the hidden Pumpkin Pie Spice in the back from the fall before LOL and finally can open one of the two large can of pumpkin pure, again from the fall before 😦

Okay so what else…I found some sweetened condensed milk and now I just needed cream, but I didn’t want to use cream, so I settled for half n half.

Okay I think I am ready to go and this is how it all went.

Ingredients

in a saucepan, pumpkin, milk and spice

stir that up, then stir in the half n half

cook on med-high
okay I will confess, I had in on med-high, but I was trying to do other things as well, and I may not have been stirring it the whole time…hence it started to burn on the bottom, when I went back to it, and started whisking like a mad women, black bits started to surface.  I may have cursed that this time, but I turned it down to low and kept on whisking until it thickened a little, then I let it cool for 5 minutes

Once I tried it was AWESOME!! It tasted like Toasted Pumpkin Marshmallow 🙂
I thought Holy Crap I just added another flavor dimension…WOOO HOOOO!!!!! LOL 🙂

It does get a little darker as it thickens

now you have strain this through a fine mesh strainer,
and take the back of a spatula and force the mixture through the
strainer by moving the spatula back and forth

this is what you will have left in the strainer

after I let the mixture cool in the fridge,
I poured it into 2 little mason jars

This will keep in your fridge up to 2 weeks
if it last that long 🙂 LOL

My Pumpkin Spice Cappuccino

I added to my mug, about 2 Tbsp. pumpkin mixture
2 Tbsp. creamer and stir it up

Then I frothed that

Then I add my espresso

and to finish it off I sprinkle a little
Pumpkin Pie Spice on top…it was just Yumm!!!

Now you can just mix it into your regular coffee,
as I did at the office this morning 🙂

As I talk to some of the ladies this morning, I started coming up
all kinds ideas to do with this mixture besides to put in your
coffee…oh a can wait to get back in the kitchen…stay tune!!!

• Time: 15 mins
• Difficulty: easy
• Print

1 cup pure pumpkin puree
1 can sweetened condensed milk
1 1/2 tsp. pumpkin pie spice
1/2 cup half n’ half, or cream or whole milk

Whisk everything together in a saucepan, cook over med-high, whisk until mixture thickens
and darkens a little.  Like I said above, let it burn a little and it will give it a toasted flavored, I felt
like that added such good flavor.

Pour mixture through a fine mesh strainer, take a spatula and force mixture through the strainer by going back and forth.  Pour mixture into a jar or container and keep refrigerated for up to two weeks if it last that long…LOL  Mind didn’t 😛

Add as much or as little to your coffee or tea and sit back and enjoy!!

 

Eggplant Parmesan…my way!!

As I have mentioned in a recent post my Dad has a garden and so another vegetable that has been a plenty is Eggplants.
Most of the summer, I would grill them or just roast them in the oven, and a couple of times I made Eggplant Parmesan.  I would post my pictures on facebook and of course my friends say tell me the recipe.

So this last time I tried to remember as making it to take pictures of the process and what I do 🙂

First I used my homemade tomato sauce that I made out of the tomatoes from my Dad’s garden and I love using Fresh Mozzarella 🙂

So enjoy!!

First I peeled, sliced then sprinkled slices with salt in a colander
for 30-40 minutes, then pat each slice dry with paper towel. 
(LOL of course the first picture of that I forgot to take)
Then place them on a baking sheet 

I took panko bread crumbs and fresh grated Parmesan Cheese

Mixed in some Sandwich Sprinkle from Penzeys
(coarse salt, garlic, black pepper, basil, oregano, rosemary, thyme and marjoram)
you can add Italian seasonings as well

Put about 2 Tbsp. on mixture on top of each slice

with your hand press down crumb mixture

Then I sprayed each piece with PAM – Olive oil spray
of course you could drizzle with olive oil if you wish too.

Then bake in a 385 degree oven until tops are brown

Sauce you can use any you like, so pick your favorite
I used my homemade sauce and I added
some of the Sandwich Sprinkle to the sauce

I have some Fresh Sliced Mozzarella

In a sprayed baking dish, place a eggplant down
and top with sauce

Then top with a slice of mozzarella

Place another piece of eggplant and repeat
with sauce and cheese

I topped the final piece of cheese with the rest of the sauce

I had crumb mixture leftover

and I sprinkled some over top the entire dish
And bake at 385 degrees until brown 

and cheese is melted and brown

This was so good, most of the time I don’t measure anything so when
I cook unless I write it down it really just turns out to what I have 
in my pantry and such.  So when I am experimenting and it turns out good, I have to remember what I did so I can share in a blog, and then most the time I don’t take picture either 😛 LOL
The last time I made this (pictures below), I did the same except I didn’t have
any crumb mixture left, so I sprinkle the final layer with a little parmesan chesse

They both turned out delicious 😛 so as you make yours just make to what you like and
it will be just as Delicious!!

Eggplant Parmesan

• Servings: 4-6
• Time: 1hr 45mins
• Difficulty: easy
• Print

4 medium size eggplant, peeled, sliced a 1/2- 3/4 inch thick (6 slices from each)
3 cups of tomato sauce
3 Tbsp. Penzeys Sandwich Sprinkle or Italian seasonings, divided
2 cups panko bread crumbs
1 cup fresh Parmesan cheese, grated
Fresh Mozzarella sliced, 2 slices for each stack
(used 1 1/2 logs for 8 stacks, so 2 logs would work for 12 stacks)
PAM Olive Oil spray

Sprinkle each slice of eggplant both sides lightly with salt, place slice in colander in the sink,
let set for 30-40 mins.  Then pat each piece with a paper towel, doing this helps draw out the bitterness that some eggplants tend to have.

In a bowl add panko, Parmesan and 2 Tbsp. seasonings; mix together.  Place slices on a baking sheet and put about 1- 1 1/2 Tbsp. of mixture on top, press mixture down with hand then spray with olive oil spray.
Crumb mixture does fly around a little that is why I press down the mixture, you can drizzle tops with olive oil if you wish.  Bake at 385 degrees until tops are brown about 25 minutes or so. 

Meanwhile get your tomato sauce ready, mix in 1 Tbsp. seasoning, have mozzarella slices ready.
Spray a baking dish that will hold the amount you are making.

Once eggplant tops have browned, place half the slice in the baking dish, top with 1 – 1 1/2 Tbsp. sauce,
then a slice of cheese, repeat again, eggplant, sauce and cheese.
At this point you can top each stack with leftover sauce and sprinkle with any left over crumb mixture, or just sprinkle some a little Parmesan cheese over top.  Bake at 385 degrees until light brown and cheese is bubbly.  

You can really make this your own, you like more sauce use more sauce, or cheese even, if you want to stack 3 high then stack 3 high.  These a great meal served with a simple salad on the side.

Enjoy!!!

 

You Say Tomato I Say Tomahto!!

Tomatoes, who has tomatoes…I DO!!!!!!!!

My Dad’s garden is producing a plenty, his plants are 8 feet tall and going wild!!!

I have a few pictures here from the beginning stages, they are about 5 to almost 6 foot at this point,
my Dad here is growing, leaf lettuce, kale, peppers, cucumbers, onions, green beans, eggplants and of course Tomatoes!!!
There maybe be more he grows but I can remember, I do know he has another patch that asparagus is in and the green house that things grow too…

 

but I just decided to write this blog about tomatoes last night, so I don’t have recent pictures of it 🙂 these picture were about the 2nd week of June

So I have been eating a lot of tomatoes lately, but they have really only been from my Dad’s, I don’t buy them usually, but I do love when I get them from him and his garden.

As anyone knows they just taste better than you can get in the store and it’s really the only eat time I do eat them.
My Mom and Dad will freeze them, stew them, roast them, sauce them, slice them for BLT (which I think they east daily during the summer) and chop them for salads.  Plus whatever else they do with them 🙂

I on the other hand I tend to eat them a little differently 🙂

First I blanch them and remove the skins, I have issues with the skins, that’s all I will say 🙂

Here are a few pictures of ways that I have enjoyed using my Dad’s fresh tomatoes from his garden.

I hope you will enjoy too!!!

Making sauce, in my Vitamix are tomatoes, roasted garlic, some Italian herbs, red pepper flakes and salt.
The Vitamix will also cook it too you let it run about 5-7 minutes and you have hot soup or sauce 🙂

Mixing it all up

 

Freezing some for winter 🙂

Cooking some down too

This is the cherry tomatoes, sauteed with garlic, onions and spinach
tossed with the pasta, then fold in some fresh mozzarella pearls
then a drizzle of some balsamic glaze…Delish!!!!

My all time favorite thing in the world is
Polenta with fresh tomatoes and a poached egg!!!
This is heaven for me!!!

 

another day again…YUMMY!!!

This is my FBT…Fake bacon and tomato 😛

Ran out of the cornmeal to make polenta
So I made couscous instead…Delish too!!!

This was last night’s dinner
tomatoes, roasted garlic tossed with pasta and some fresh mozzarella cubes
I was talking about making this a work…so ladies this is what I made…simple and quick 🙂

Oh and here is the kale and I made some kale chips…very good with a
sprinkle of kosher salt and garlic powder 🙂

 

Here are couple of links of 2 more of my blogs that I used tomatoes in the past
First up is my Tomato Cobbler – this turned out really really good so if you
want something a little different try this recipe.

 Second is Orzo Salad with Basil, Tomato & Feta – I made this at one
of my outdoor cooking classes last year.

Enjoy the rest of the summer everyone!!!

What’s next here hopefully sooner than later
my trip to Bourbon Country 🙂

Summer Cooking Class Series!!

Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

Grilled Asian Corn with peanuts

Grilled Watermelon with arugula, feta and balsamic glaze

Crowd pic

Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

Grilled pound cake and pineapple

Grilled German Potato Salad

Grilled veggies with garlic couscous topped with basil

crowd pics

Zucchini & tomato salad with ricotta, Parmesan and pesto

Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

Mango & pineapple salsa

Crowd Pics

Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

Me – having fun with the microphone….I love being on the Microphone 😛 

One Lovely Blog Award!!

Recently I was nominated for the “One Lovely Blog Award” by Ka@My Uni Kitchen

Ka has a terffic blog, he has amazing Recipes, How to Guides and Cooking Tips, so please go over to his
blog and check out all those good things he has to offer 🙂

There are few rules to accepting the award you must tell everyone 7 things about yourself and nominate 15 blogs
for the award.

So here we go 🙂

1. I worked on a cruise ship for 6 1/2 years

2. My first career was in Theater Costuming before going into Culinary

4. I love Hockey

5. I worked for our home town Hockey Team by sewing names and numbers on their jerseys

6.  During the baseball season, I am on call for the Cincinnati Reds and the away teams
      that come into town and play the Reds, to sew their uniforms (sewing names & numbers),
      for any last minute call ups.

7.  The most I was ever paid for sewing 1 single uniform for an away team was $100.00
and that was for 1 hour of work, that included the call, me driving to the ball park
(i live very close) getting in there sewing the name and number and then 
      back in my car.  🙂  

Bonus – here’s the picture 🙂

I hope you enjoyed the few things that most of you did not know about me 🙂

 

Here are the blogs that I think are fantastic and I give the “One Lovely Blog Award” too

Suzanne@apuginthekitchen

Gretchen@Feeding My 3 Sons

Ginger@Ginger&Bread

Loretta@Safari of the Mind

Angie@The Novice Gardner

Julie@Hostess At Heart

Michelle@Giraffes Can Bake

Suzi@Beach Blanket Bacon

Jhuls@The Not So Creative Cook

Coco@Crafty Little Coco

Lili@Lili’s Cakes

Max@Dante’s Kitchen

Linda@La Petite Paniere

Ms. Frau@Frugal Hausfrau

Petra@Food Eat Love

Vidya and Chitra I added you as well
I know Ka added you to his blog
but I wanted to let you know I love
your blogs too, so you can consider mine
with his 🙂

Vidya@Traditionally Modern Food

Chitra@Chitra’s Healthy Kitchen

Thank you everyone for checking out my blog!!!

 

 

 

Red Velvet Cheesecake!!! “Fiesta Friday #63”

“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid 😉 if not just google it LOL 😛

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved 😉

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints 🙂 LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe 🙂

So without further ado here you go!!

 

Ingredients

Crust –

place biscuits in food processor

 

 

Pulse until it becomes fine crumbs

this is the 1 1/2 cup of the tea biscuits

 

Add melted butter and crumbs together

 

 

butter & crumb mixture

 

 

spray your spring-form pan

Pour crumb mixture into pan

with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

Filling – cream cheese softened

 

blend the cream cheese until smooth

 

add eggs one at a time, blending well after each one

 

add the sugar

 

add sour cream

 

add salt & cornstarch

 

add vanilla

scrap your bowl

put about 2 1/2 cup of the filling in another bowl

add red food coloring and cocoa

 

whisk together

Pour red mixture on top of cream mixture
and give it a swirl and bake

 

once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

 

remove from oven and let cool for 3 hours

 

Chill overnight or for at least 3 hours before
cutting and serving

 

Its came out just delicious!!!

Enjoy!!

Red Velvet Cheesecake

• Servings: 8-10
• Difficulty: easy
• Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

Papa K’s Meatloaf!!

So last year my friend Paul and I went to Pittsburgh to visit his family, we had a great time with his Dad as I call him “Papa Kovac”.

The first night when we got there Papa K made us dinner his famous Meatloaf, Haluski and Asparagus 🙂

The meal was so Delicious!!! Loved it all but I got his Meatloaf recipe and I made it myself 🙂

 

Here are Papa Kovac and Paul during dinner

 

The Delicious meal!!!

 

Me and Paul being silly with some graphics

 

 

As this posts I am back in Pittsburgh with Paul and we are visiting with his Dad, this time we are going to do some cooking and of course go on some adventures around town 🙂
I will blog about my trip in the coming weeks 🙂 In the meantime enjoy Papa K’s Meatloaf!!

Ingredients

 

the chopped onion, red pepper, celery and garlic
saute this up

 

add to a big bowl with the meats, oats, egg & milk

 

Mix it up with your hands 🙂

 

Now I always take a piece and fry up in a Skillet
I like to taste just to make sure I have the
seasonings right…does anyone else do this?

 

Cooked up

 

 

taste good, seasonings are good

 

free form it on a lined baking sheet

 

Bake it up

 

yummy

 

Okay now I love the flavor on its own
BUT!!!! i just can’t eat meatloaf without
Ketchup!!! and not any ketchup…
HEINZ KETCHUP!!!! it is a MUST!!

yes I am a Ketchup snob 😛

 

Yummy!!

• Servings: 8-10
• Time: 1hr 30mins
• Difficulty: easy
• Print

2 lbs. lean ground beef
1 lb. ground pork
1 red pepper, diced
1 large or 2 small onions, diced
2 stalks celery, diced
1 egg
3/4 cup quick oats
6 cloves garlic
2 tsp. kosher salt
1 tsp. pepper
3/4 cup milk

Saute in a large skillet the onions, celery, red pepper and garlic until softened.
In a large bowl add sauteed mixture, meats, oats, egg, salt, pepper and milk mix together with your hands.  If you want to check for seasonings take a little of the mixture and make a patty and fry is up, taste it for seasonings if you like the taste…done…if not add to your taste.

Free form the mixture into a loaf on a lined baking sheet and bake at 350 degrees for 60 minutes to 90 minutes.

Let set for 10 minutes before cutting and serving.

Add Ketchup…Heinz Ketchup if you want!!! 🙂 LOL!!