Halloween Dinner – Bloody Stump Or Feet Of Meat

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Several years ago I made one of those impulse buys. You know them – you are standing at the checkout counter at the grocery store waiting for an eternity & something there at the check-stand catches your eye, & somehow makes it home with you as well!
Several years ago I made one of those impulse buys Halloween Dinner - Bloody Stump or Feet of MeatThere at the check stand, I found a little book with several Halloween recipes in it, & the following recipe (with my alterations) gets made at our home every year in time for Halloween. While truly, it looks kind of nasty (the whole toenails thing – gag!), taste-wise, this rivals my grandmothers meatloaf, yet it is much easier than grandma’s!

Finally, I figured I’d better post this because my sister asks me for this recipe EVERY year, & then I have to go hunt it down.

Really, it’s about the toenails….

2 ½ pounds ground beef or meat loaf mixture
1 t. minced garlic
½ cup breadcrumbs or oatmeal
½ cup milk or water
1 egg
1 envelope (1 ounce) onion soup mix
8 Brazil nuts or almonds
2 Tablespoons barbecue sauce or ketchup

Preheat panggangan to 350*. Mix ground beef, minced garlic, breadcrumbs, milk, egg & onion soup mix in large bowl until blended. Remove & set aside 1 cup of the mixture.
Dived remaining mixture in half & shape each half into an oval about 7 x 4 inches. Place oval shapes side – by – side on a rimmed baking sheet. Divide reserved mixture into 8 balls & place 4 balls at end of each oval to form toes. Press 1 Brazil nut into each toe to form toenails. Brush meat loaf with barbecue sauce & bake 1 ½ hours.

Notes: Instead of breadcrumbs, I whatever flavor of croûtons I have on hand – crushed. I also use the cheap generic BBQ sauce – go figure. If you make this as one combined whole instead of the feet/stumps, it does take longer to cook – (my other recipes call for 2 ½ – 3 hours).

(8 – 10 Servings)

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

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Best Restaurants in America If you eat out in the U.S.A. & want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room & a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers &/or cocktails where appropriate. & then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, & where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths & our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, & cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food & lifestyle writers, & bloggers) from across America to help order restaurants via an anonymous survey & tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel & apple, or an exploding dumpling of ox cheek & lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, & local lamb is paired with turnip & mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters & copper bateau baths. Wake to the sound of cows mooing in the next field & head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote & house granola or toasted brioche heaped with mushrooms & a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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