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Add the meat to the bowl with the crouton and vegetable mixture, along with the salt, and mix with your hands to combine. Quickly work in the egg. Pack the meat mixture into a 9-by-5-by-3-inch loaf pan. Run an offset spatula along the edge of the meatloaf, then turn the meatloaf out onto the prepared sheet pan.
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Turn on the broiler and set it to high heat. Take the steak from the marinade and place it in a baking dish. Broil for 5-6 minutes on one side, then turn and broil for another 3-4 minutes, or until an internal temperature of 135 degrees is reached for medium rare. Allow the steak 10 minutes to rest before slicing.
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Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
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Bake on the center rack of the oven for 10 minutes. Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl. After 10 minutes, brush the glaze onto the meatloaf and continue to cook until the temperature probe reaches 155ºF, about 25 more minutes. Cool for 10 minutes before slicing and serving.
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Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium-high, add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes. Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
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Bake until the meat thermometer beeps, about 45 minutes. Meanwhile, prepare the glaze. Whisk together the ketchup, cumin, Worcestershire sauce, hot sauce, and honey. Brush the glaze onto the top and sides of the meatloaf after 10 minutes of baking. Let the meatloaf rest for 10 to 15 minutes before slicing.
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Host Alton Brown explores the origins of ingredients, decodes culinary customs and more on Good Eats.. Spaghetti and Meat Sauce. 02:42. Alton Brown Shares How to Pan-Sear Salmon. 00:59.
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Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in.
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In a large nonstick skillet over medium-low heat, combine the butter and cream; whisk until the butter is melted. Whisk in the minced garlic, garlic powder, Italian seasoning, salt, and pepper until smooth. Bring to a low simmer (do not boil) and continue to stir for 3-4 minutes, or until it begins to thicken.
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Cook over low heat for 30 minutes, until intensely fragrant. Remove and discard the spice bag. Add the meat and reduced wine to Dutch oven. Add another 1/2 cup white wine, evaporated milk and beef broth. Add porcinis. Cook very slowly over low heat, covered, for 3 hours, stirring every 30 minutes.
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American Classics: Spaghetti with Meat Sauce. Although usually considered an Italian dish, spaghetti with meat sauce proves to be an American classic as host Alton Brown explores its origins. See.
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"Italian" spaghetti with meat sauce is actually an all-American classic. This video is part of Good Eats, hosted by Alton Brown. Pop culture, comedy, and pla.
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Alton Brown explores an American classic, spaghetti with meat sauce.
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Alton Brown Episodes Recipes Photos Videos. This "Italian" dish, spaghetti with meat sauce, is an all-American classic. From: American Classics: Spaghetti.
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For the meat sauce: Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and.
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Meat sauce: 6 ounces thick sliced bacon, cut into 1-inch pieces. 2 large onions, finely chopped. 1 1/2 teaspoons kosher salt. 1/2 teaspoon freshly ground black pepper. 3 whole cloves. 1 whole star.
