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Alton Brown Very good Eats Meatloaf Components six ounces garlic-flavored croutons one/two teaspoon ground black pepper 1/two teaspoon cayenne pepper one teaspoon chili powder one teaspoon dried thyme one/two onion, approximately chopped one carrot, peeled and broken 3 whole cloves garlic one/two red bell pepper 18 ounces ground chuck 18 ounces ground sirloin one 1/two teaspoon kosher salt For the glaze: 1 teaspoon ground cumin Dash Worcestershire sauce Dash sizzling pepper sauce one tablespoon honey Directions Heat oven to 325 degrees F. In a food processor bowl, mix croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse right up until the mixture is of a fine texture. Area this mixture into a huge bowl. Combine the onion, carrot, garlic, and red pepper in the foods processor bowl. Pulse until the mixture is finely chopped, but not pureed. Mix the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosh

I Prefer the Phrase Boozehound A site about cocktails and other craft beverages Alton Brown’s Cooked Nog For people who aren’t cozy with raw Egg Nog, or who can’t uncover pasteurized shell eggs, this variation on yesterday’s recipe walks you through heating your mixture just adequate to destroy anything that may well be lurking within. The end result is a tiny thicker, which may be preferable if you’re fond of keep-purchased nog, and quite tasty. I’ll admit this is the 1st Egg Nog we created, and the 1st I’ve ever had, so my basis of comparison is constrained to hearsay. But getting tasted this recipe, I do ultimately understand why people go so nuts for Egg Nog every single yr. This recipe need to yield adequate Egg Nog for four or five celebration guests. Also, we doubled the bourbon that’s listed right here since, effectively, that’s just how we roll. one/3 cup + 1 Tbs Sugar 1 pint Entire Milk one cup Hefty Cream 3 oz Bourbon Whiskey 1 tsp Grated Nutmeg four eggs’ well worth Pasteur

Two-Ingredient Pizza Dough Elements two cups self-increasing flour, plus a lot more for dusting one cup full-excess fat Greek yogurt Pizza sauce and shredded mozzarella, for topping Instructions Place a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F. Place the flour and yogurt in a massive bowl and combine with a fork until a shaggy dough types. (The dough may seem dry and crumbly at initial, but it will come together as you mix it.) Flip the mixture out onto a lightly floured work surface and knead until the dough is smooth and somewhat elastic, about eight minutes, dusting with far more flour if needed. If the dough feels as well dry, add water, a tablespoon at a time and carry on kneading right up until it is soft and pliable. Divide the dough in half, roll into balls and then use a rolling pin to roll out into two 10-inch pizzas. Dust the back of yet another inverted baking sheet or pizza peel with much more flour, semolina or c