Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Italian Meatloaf and Millionaire's Ham. Enjoy!

KIWI AND ORANGE COMPOTE WITH ALMONDS

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.

Ingredients

1/3 cup granulated sugar

2 whole cardamom pods, crushed

2 whole allspice

1 cinnamon stick

1/2 tsp. vanilla extract

3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices

4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices

2 Tbs. sliced almonds, toasted

Preparation

Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.

Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

CHEESY BACON HASSELBACK POTATOES

This is from My Food And Family, and begins, "Grace your plate with the beauty of our Hasselback potato recipe. This Cheesy Bacon Hasselback Potato Recipe with chives is sure to be a new favorite."

Prep Time: 20 minutes; Cook Time: 29 minutes; Total Time: 49 minutes; Makes 8 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/168222/cheesy-bacon-hasselback-potato-recipe.

Ingredients

4 baking potato es (1-1/2 lb.)

6 Tbsp. KRAFT Zesty Italian Dressing, divided

12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces

4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved

2 Tbsp. KRAFT Grated Parmesan Cheese

1 Tbsp. chopped fresh chives

Directions

Heat oven to 450ºF.

Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.

Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.

Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.

Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.

Kitchen Tips

Tip 1

Serving Suggestion

Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry, or fish.

Tip 2

Note

The wooden spoons are used to help prevent you from cutting all the way through the potatoes.

ITALIAN MEATLOAF

This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."

Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf

To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.

Ingredients

2 slices white bread, crusts removed

4 tablespoons unsalted butter, plus more for the pan

1 medium onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

6 ounces button mushrooms, finely chopped

1 tablespoon Italian seasoning

4 slices bacon, chopped

1 pound ground beef, preferably chuck

1/2 pound ground pork

1/4 cup heavy cream

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

2 large eggs, beaten

2 teaspoons kosher salt

2 teaspoons ground black pepper

For the Glaze:

1/2 cup catsup

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

Directions

Make the meatloaf

Gather the ingredients.

Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.

Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.

Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.

Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.

Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.

Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.

Make and Add the Glaze

Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.

Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.

Tips

We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.

Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.

Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.

Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.