This is what happens when you combine a meatloaf and a cinnamon roll- you get something that tastes like a Hot Pocket! I found my inspiration for this recipe from here. I figured if you can turn pulled pork into something like a cinnamon roll, then a meatloaf isn't a too far stretch of the imagination either. I didn't anticipate cutting the log into the rolls would be so difficult- the pizza dough was so thick. Though the rolls tasted more like pizza Hot Pockets more than meatloaf, but that was maybe because of the tomato sauce, American cheese, and pizza crust serving as the dough- you pretty much got all the components of pizza, so the meatloaf seasoning and breadcrumbs didn't really play a big part in the taste of the rolls. Guess I should've used more meatloaf seasoning. But the cinnamon was definitely noticeable and contrasted well with the savoriness of everything else. My grandpa said this dish was very good. You will need: For the cooking equipment: A large bowl A baking sheet A rolling pin A lasagna pan Nonstick cooking spray For the cinnamon rolls: 1 lb. cooked, ground beef Tomato sauce Ketchup 1 tbsp. light brown sugar Pinch of Worcestershire sauce Pinch of meatloaf seasoning Breadcrumbs 1 lb., 12" diameter pizza dough 3 slices American cheese French-fried onions Cinnamon 1. In a large bowl, mix the first 6 ingredients together. 2. Place the dough onto a baking sheet and flatten it a rolling pin(unless you're using premade pizza crust like I did, then in that case, just roll it out on the baking sheet). 3. Place half of the filling in the center of the flattened dough and discard the rest(or you can just eat it too). 4. Roll the dough vertically towards you into a log shape and pinch the ends of the roll to seal the filling. 5. Top the log with cinnamon and slice the log into rolls(pieces) using a serrated knife. 6. Spray a lasagna pan with nonstick cooking spray and place the rolls into the pan. 7. Bake the rolls in a 375 degree Fahrenheit oven for 17-22 minutes, or until the dough is fully cooked.
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This no-bake cake has the perfect combination of wafer cookies and pudding! I'm astounded by the variety of wafer cookie and pudding flavors out there. Pudding and wafer cookies were made for each other, so it makes perfect sense to make a cake out of them. The only wafer cake cake(not a typo) I was able to find was something called oblatne, which is a Russian wafer cake made with really thin wafer cookies, like the kind you'd find at an Eastern European grocery. Personally, I like the American version of wafers, which are thicker. It's a good thing I didn't like the sesame brown rice wafer cookies I bought from an Asian supermarket(they tasted like coffee, which I hate), otherwise I would've had to 86 the red velvet pudding layer and that's no fun- I mean it's so artificially colorful! But I probably should've bought more Cool Whip- there wasn't enough frosting to cover the top wafer layer, so I had to improvise with some Peeps and marshmallow fluff to cover the exposed layers. The wafers definitely softened having been in the fridge overnight covered by pudding, but that kind of put an extra special touch to this dish. This cake is very rich and heavy but man it's addicting! I made this cake for my family's annual Easter celebration and people ate half of the cake. The other half lasted another 6 days before it was all gone(by me)! You definitely taste the red velvet frosting obviously. The taro and dulce de leche wafers not so much. But the coconut flavor is prominent from said flavored wafers. My grandpa tried the cake and he thought it was very good. Sadly, I didn't record him eating it on camera so you're going to have to take his word for it. HELPFUL LINKS: Taro Cream Wafers: www.amazon.com/Mei-Taro-Cream-Wafers-7-05/dp/B006RPBAX8/ref=sr_1_1_a_it?ie=UTF8&qid=1523208257&sr=8-1& Red Velvet Pudding Mix: www.amazon.com/JELL-Pudding-Red-Velvet-3-4/dp/B01FLO53CY/ref=sr_1_1_a_it?ie=UTF8&qid=1523203249&sr=8-1& You will need: For the cooking equipment: A deep cake pan A medium bowl A large bowl For the cake: 7 oz. Taro Cream Wafers(see HELPFUL LINKS) 4 oz. Oreo Pudding mix 3 1/2 cups heavy whipping cream 3 1/2 tbsp. confectioners' sugar 5 oz. Coconut Wafers 3 oz. White Chocolate Pudding mix 4.5 oz. Dulce de Leche Wafers 3.4 oz. Red Velvet Pudding mix(see HELPFUL LINKS) 8 oz. Cool Whip Peeps Marshmallow fluff 1. Put a layer of taro wafer cookies into the bottom of a deep cake pan. Break apart the cookies to fill in the edges of the layer in the pan. 2. Make the Oreo pudding according to the package directions in a medium bowl. 3. Measure out 2 cups heavy whipping cream and 2 tbsp. confectioners' sugar and put both into a large bowl. Mix until thickened to get whipped cream. 4. Mix the Oreo pudding with the whipped cream and pour it on top of the taro cream wafers. 5. Top the Oreo pudding mixture with a layer of coconut wafer cookies. Break apart the cookies to fill in the edges of the layer in the pan. 7. Make the white chocolate pudding according to the package directions. 8. Measure out 1/12 cups heavy whipping cream and 1 1/2 tbsp. confectioners' sugar and put both into a large bowl. Mix until thickened to get whipped cream.. 9. Mix the white chocolate pudding with the whipped cream and pour it on top of the coconut wafers. 10. Top the white chocolate pudding mixture with a layer of dulce de leche wafer cookies. Break apart the cookies to fill in the edges of the layer in the pan. 11. In a large bowl, mix the Cool Whip and red velvet pudding mix until you get a pink frosting. Cover the dulce de leche wafers with the frosting. 12. Cover the cake with aluminum foil and place in the fridge for at least 6 hours to let it chill and set. 13. Top any remaining visible dulce de leche wafers with Peeps and marshmallow fluff. I just want to thank you all for helping us reach the 400+ subscriber mark. To celebrate this milestone, I'm going to show you how to make my version of a 400-year old meat jelly recipe, using blue Jello! It's been quite some time since I made the 300+ subscriber video, like over a year at least. Hopefully, it wont take as long to reach 500 subscribers! You're probably wondering how this really weird recipe tasted. Well, I should've used more gelatin when mixing it with the chicken broth because it was in a state between watery and solid gelatin, so cutting the end product wasn't possible. The chicken tasted watery and like it had a berry compote infused into it from the blue gelatin. It tastes better when eaten with other foods that have contrasting textures, like cucumbers, toast, and mustard. I made the chicken broth from scratch, thinking a homemade version would be clear in color, thus giving a royal blue color to the gelatin, but alas, it ended up yellow, so it would've been a lot easier if I just used store-bought chicken stock and cooked rotisserie chicken. But I'll put both versions- the easy and hard one using chicken thighs. My dad thought the chicken tasted sour and spit it out. You will need: Easy Version For the cooking equipment: A plate 2 forks A medium bowl A small bowl A loaf pan For the ingredients: 2 pounds of cooked, boneless, rotisserie chicken 3 1/4 cups store bought chicken broth 4 1/4 tsp-4 1/2 tbsp. Blue Jello powder To serve: A piece of toast A slice of cucumber Honey mustard 1. Mix 1/2 cup of the broth with the Blue Jello powder. Let it sit on the counter for 2-4 minutes to let it bloom. 2. Put the Jello mixture in the microwave for 20 seconds, or until the powder dissolves. 3. Mix the Jello mixture with the rest of the chicken broth, in a medium bowl. 4. Put the cooked, boneless, rotisserie chicken into the bottom of a loaf pan. Submerge the chicken in the combined Jello mixture. 5. Put the gelatin in the fridge for at least 4 hours to let it set. 6. Serve on toast and top with a slice of cucumber and honey mustard. Hard Version For the cooking equipment: A large saucepot A slotted spoon A colander A large bowl A plate 2 forks A strainer A medium bowl A small bowl A loaf pan For the gelatin: 2 pounds of boneless, skinless, chicken thighs Enough water to cover the top of the thighs in a large saucepot 1 chopped up onion 1 1/2 tsp. minced garlic 1 bay leaf 18 chopped up baby carrots Crushed peppercorns Parsley Pinch of salt Blue Jello powder To serve: A piece of toast A slice of cucumber Honey mustard 1. Put the thighs into a large saucepot and pour enough water into the saucepot to submerge them. 2. Bring the water to a boil and once it's boiling, reduce the heat to a simmer. Let the chicken simmer for an hour. White fat will float to the top so occasionally spoon it out with a slotted spoon. 3. Add the next 7 ingredients to the saucepot and mix everything together. Let everything simmer for another 40 minutes. 4. Pour everything in the saucepot into a colander with a large bowl underneath.Fish out the chicken and put it onto a plate. Discard everything else. 5. Pour the liquid in the large bowl into a strainer with a medium bowl underneath. This will remove the minced garlic. 6. Measure how much broth you have. For every cup you have, you need 1 1/2 tsp-1 1/2 tbsp. of Blue Jello powder per cup. 7. Mix 1/2 cup of the broth with the Blue Jello powder. Let it sit on the counter for 2-4 minutes to let it bloom. 8. Put the Jello mixture in the microwave for 20 seconds, or until the powder dissolves. 9. Mix the Jello mixture with the rest of the chicken broth, in a medium bowl. 10. Put the cooked, boneless, rotisserie chicken into the bottom of a loaf pan. Submerge the chicken in the combined Jello mixture. 11. Put the gelatin in the fridge for at least 4 hours to let it set. 12. Serve on toast and top with a slice of cucumber and honey mustard. The chicken lasts 3 days. Everything that reminds you of Easter is in this meatloaf, from the rabbits(in the form of hot dogs) and lamb(jerky) to the sweet Easter candies like jelly beans and chocolate eggs! There's even Peeps on top of the meatloaves. I didn't search enough to find ground rabbit meat. Turns out it exists, just not on the website I usually buy from to get exotic meats for videos. But let's just assume ground rabbit wasn't available and breaking down a whole rabbit just to grind up that meat is too time-consuming. Turns out crumbling up rabbit hot dogs into a ground meat suitable for making a meatloaf is also a pain in the butt. After getting the casing off the meat, I found it very hard to crumble up the skinned hot dogs. Using a food processor wouldn't be a good route to take because then you'd end up with some sort of paste and not ground meat. Everything else about the meatloaf went without a hitch. I didn't know how the mix of jelly bean flavors would make taste but it contrasted well with the saltiness of the processed rabbit meat. The carrots were somewhat softened and due to the moisture in the meatloaf, the jerky moistened to taste really delicious. Though getting seaweed salad out between one's teeth is a bit of an inconvenience. I actually haven't had a Peep since 4th grade(back when Pancakes and Maple Syrup Peeps weren't a thing). They don't really taste like anything to me really, except powdered sugar and marshmallows. Of course, had I used one of the flavored Peeps like the chocolate dipped ones, I would've changed my tune about the taste of it. But Peeps are too cute to put in a meatloaf, which goes in an oven that will only melt them. So I decided to put them on the meatloaves after they were done cooking! I have a soft spot for food with faces on them. The meatloaf may look firm but it didn't hold its shape after slicing. Wasn't surprised about that. Given my dad's aversion to eating poor bunnies, he didn't try this meatloaf. HELPFUL LINKS: Seaweed Salad: www.amazon.com/Japanese-Delight-Seaweed-Sesame-0-9-Ounce/dp/B005JXHHBS/ref=sr_1_3_a_it?ie=UTF8&qid=1521918797&sr=8-3& Rabbit Hot Dogs: www.exoticmeatmarkets.com/product-p/rabbithotdogs32.htm Lamb Jerky: www.amazon.com/Charki-All-Natural-Gluten-Premium/dp/B00DD64UOK/ref=sr_1_3_a_it?ie=UTF8&qid=1521918860&sr=8-3& You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray For the meatloaves: 2/3 tbsp. onion powder 2 beaten and whisked eggs 18 chopped up baby carrots 2 oz. seaweed salad(see HELPFUL LINKS or get from a sushi restaurant) 1/2 cup jelly beans(not the Harry Potter, vomit-flavored type!) 1/2 cup mini chocolate eggs 1/4 cup marshmallow fluff 1/4 cup honey mustard Pinch of dill weed Pinch of salt Pinch of black pepper 3 hot cross buns 1 lb.(6-8 links) of rabbit hot dogs(see HELPFUL LINKS) 2 oz. lamb jerky(see HELPFUL LINKS) 2 Peeps 1. Put the first 11 ingredients into the large bowl. Crumble up the hot cross buns into a breadcrumb consistency and put that into the bowl as well. 2. Take the casing off of the rabbit hot dogs and try to crumble up the skinned hot dogs as best as you can using your hands into a ground meat consistency. Put the crumbled, skinned hot dogs into the bowl, in addition to the lamb jerky. 3. Mix all the ingredients up until you get a firm meatloaf mixture. 4. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture. 5. Bake in a 350 degree Fahrenheit oven for 30 minutes. Take the meatloaves out of the oven and top each loaf with a Peep. The White House has an annual tradition every Easter called the Easter Egg Roll, where kids rolls eggs down a hill for fun. Well, I've decided to make literal egg rolls with many of the components of Easter, including rabbits and chocolate! Making egg rolls is surprisingly easy. These days, you can buy premade wonton wrappers and all you gotta do is put your fillings in the center of the wrappers and wrap them up. I couldn't find ground rabbit online(well, that's not true, I was just too lazy to search for it), so I settled for rabbit hot dogs instead, which taste like any ordinary hot dog(you know, the type made from pork and/or beef) and are better suited for egg rolls than ground rabbit, since there's no need to brown them before hand. But why the use of seaweed salad, which isn't normally served on Easter? You see, when I was a kid, my mom would always give my sister and I gift baskets that had candy and green garland in it that looked like seaweed, hence the use of it here. Normally people don't eat eggs on Easter, they just hard-boil them and paint them. I prefer eating hard-boiled eggs more than painting them and rendering them inedible. The egg rolls tasted sweet from the candy and savory from the hard-boiled egg and rabbit hot dogs. Since I didn't have a pastry brush on hand, I had to the pour olive oil onto the egg rolls, but all that oil made the egg rolls turn out looking like they just came out of a deep fryer! The outside was definitely greasy and crispy, just like an egg roll should. I may have served them with coconut aminos, but the egg rolls actually taste better without them. My dad didn't try this recipe, as he's opposed to eating rabbits. HELPFUL LINKS: Seaweed Salad: www.amazon.com/Japanese-Delight-Seaweed-Vinegar-Garlic/dp/B00HVP2DAW/ref=sr_1_1_a_it?ie=UTF8&qid=1521383927&sr=8-1& Rabbit Hot Dogs: www.exoticmeatmarkets.com/product-p/rabbithotdogs32.htm You will need: Makes 12 egg rolls For the cooking equipment: A wooden cutting board 2 lasagna pans Nonstick cooking spray A small bowl A pastry brush For the egg rolls: 12 Wonton wrappers 2 boxes(2 oz.) of seaweed salad(see HELPFUL LINKS; you can also find them at a sushi restaurant) 3 Rabbit hot dogs(see HELPFUL LINKS) 3 cooled, hard-boiled eggs Jelly beans(NOT the Harry Potter type that's vomit-flavored) Mini chocolate eggs Olive oil Coconut aminos or soy sauce(optional) For each egg roll: 1. Put a wonton wrapper onto a wooden cutting board. 2. Place a little bit of the seaweed salad in the center of the wrapper and top the seaweed with a small piece of a rabbit hot dog, a part of a hard-boiled egg, 5 jelly beans, and 3 mini chocolate eggs. 3. Wrap the wonton wrapper according to the package directions. 4. Spray 2 lasagna pans with nonstick cooking spray. Place the egg roll into a lasagna pan. 5. Repeat for the remaining 11 egg rolls and place 6 rolls in each lasagna pan. 6. Pour some olive oil into a small bowl and brush the tops of the egg rolls with the oil. If you don't have a brush, just drizzle the oil onto the rolls from the small bowl. 7. Bake the egg rolls in a 400 degree Fahrenheit oven for 10-12 minutes. 8. Serve with coconut aminos or soy sauce(optional). It's common to have chocolate in the shape of eggs for Easter, but how about actual eggs coated in chocolate? <Mind blown!> This is literally making chocolate eggs with real eggs. I can't believe nobody has done this before. You get a mix of sweet and savory notes from these eggs, plus the hardened chocolate falls right off the egg! In addition, you get a protein boost from the gold chocolate-covered eggs, since the stuff in the gold chocolate that isn't melted are peanuts and pretzels, so that's pretty cool. This is a super simple recipe to make. My dad didn't know whether to think this was breakfast or dessert. You will need: For the cooking equipment: 3 small bowls A plate For the eggs: 6 chilled, hard-boiled eggs(preferably store-bought) White chocolate melts Milk chocolate melts 2 Hershey's Gold chocolate bars Sprinkles 1. Break apart the gold chocolate bars into a small bowl. Put the white chocolate melts and milk chocolate melts each into a small bowl. 2. Melt each of the chocolates in the microwave for 30 seconds, then stir. If the chocolate isn't completely melted, melt the chocolates further in 15 second intervals until completely melted. 3. Dip 2 eggs into the melted white chocolate, 2 eggs into the melted milk chocolate, and 2 eggs into the melted gold chocolate. 4. Coat each of those eggs fully in the chocolate before putting them onto a plate. Top the white chocolate and milk chocolate eggs with sprinkles. 5. Put the eggs in the fridge to let the chocolate harden for 20-30 minutes. This country(chicken)-fried steak has all the components of a Samoa Girl Scout cookie- you got your chocolate, your coconut, and your caramel! Well, Girl Scout cookie season is currently underway and I still got some bottles of chocolate coconut caramel beer left over(3 to be exact). Since my beer-battered pork chops were a big success, I figure it might work for steak too! Well it does, but you really need to stick a meat thermometer in each steak as it's cooking to determine if it's done, because if it's brown inside, it means it's well done, which is still edible, but harder to chew and cut. Also, if parts of the steak are black or brown before cooking them, cut out those parts because those are rotten. I'd say this recipe is 60% coconut, 30% chocolate, and 10% caramel. This is definitely comfort food at its finest! This recipe works fine without the beer- I just needed an excuse to use it. If you can only find plain coconut milk, all you gotta do is mix 1 tbsp. of cocoa powder into the milk to make it chocolatey. My dad didn't try this recipe due to the beer and chocolate in it. You will need: For the cooking equipment: A medium bowl 3 small bowls A plate A frying pan A spatula A fork A meat thermometer For the steak: 1 lb. thin steaks, each cut in half 3 beaten and whisked eggs 1/2 cup buttermilk 1/2 cup chocolate coconut caramel beer(optional) 1 1/2 cups coconut flour 1 tbsp. cocoa powder Pinch of paprika Pinch of onion powder Pinch of garlic powder Pinch of black pepper Pinch of salt Coconut flakes Refined coconut oil For the chocolate coconut caramel gravy: Coconut drippings from frying the steaks 2 cups chocolate coconut milk 2 tbsp. coconut flour Caramel sauce to taste Serve with a Samoa Girl Scout cookie and potato salad To make the steaks: 1. Mix the beaten and whisked eggs, buttermilk, and beer(optional) in a medium bowl until fully combined. 2. Mix the next 7 steak ingredients in a small bowl and put the coconut flakes in a separate small bowl. 3. Dredge the steaks in the egg mixture, then the flour mixture, then back into the egg mixture, then in the coconut flakes, and onto a plate. 4. Melt the coconut oil in a frying pan. Make sure the entire pan is fully coated in melted oil. Put the steaks into the frying pan. Let them cook for 1-2 minutes per side(1 if you want your steaks medium rare, 2 if you want them well done) and flip over with a spatula and fork. Place the cooked steaks onto a plate. You're going to need to make multiple batches. To make the gravy: 1. After each batch spoon the stuff that's in the pan into a small bowl before starting the next one. 2. Mix the drippings with the rest of the gravy ingredients. To serve: 1. Pour the gravy onto the steaks and serve with a Samoa Girl Scout Cookie and potato salad. Here's something unusual for a belated Valentine's Day- ferment cabbage in some chocolate milk and chocolate vinegar to get a chocolatey, spicy kimchi for your special someone, if you don't mind their breath smelling like onions and garlic! This is the first time I've tried fermenting cabbage in chocolate milk, but I figure I might as well try. You definitely get a chocolate flavor, spiciness from the red curry paste, and crunchiness from the cabbage and smelliness from the onion and garlic. With the exception of the chocolate flavor, this recipe has all the hallmarks of a traditional kimchi. But why red curry paste? You could use red pepper flakes but I had red curry paste on hand from a previous video and this type of paste is the most reminiscent of kimchi, unlike yellow curry paste(which reminds me of Indian curry) or the green type(which has more of a Thai, lemongrass flavor, and is the spiciest of the three types of curry paste). Kimchi is so versatile too, I can name 8 ways to use this boatload of kimchi this recipe makes:
My dad didn't try this kimchi, as chocolate keeps him up at night. HELPFUL LINKS: Chocolate Vinegar: www.amazon.com/Olive-Oil-Pantry-Chocolate-Balsamic/dp/B00G2CPTJC/ref=sr_1_13_s_it?s=grocery&ie=UTF8&qid=1519573321&sr=1-13& Red Curry Paste: www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1519573342&sr=1-6&keywords You will need: For the cooking equipment: A really large bowl A plate A 1 lb weight like a can A large bowl A medium bowl 2 forks Aluminum foil For the kimchi: 1 head of green cabbage 2 tbsp. salt 2 cups chocolate milk 1 1/2 cups rice wine vinegar 12 oz. chocolate vinegar(see HELPFUL LINKS) 1 diced onion 5 tbsp. minced garlic 18 chopped up baby carrots 1/4 cup coconut aminos or fish sauce 3 tbsp. red curry paste(see HELPFUL LINKS) Ginger 1. Tear up the green cabbage by removing the leaves of it from the outside in and tearing them into smaller pieces. Put these pieces into the large bowl. You can also use a knife to cut the strips into smaller pieces. 2. Wash the cabbage strips. 3. Add the salt and toss it with the cabbage. 4. Weigh down the cabbage with a large plate on top of the large bowl and put the 1-pound weight on top of the large plate. 5. Drain out any excess liquid. 6. Add the rest of the ingredients, divided between the large bowl and medium bowl. 7. Mix all the ingredients up in both bowls using 2 forks. 8. Either put the kimchi in mason jars or cover the large bowl with plastic wrap or aluminum foil. Put the kimchi into the fridge and let it ferment overnight, or at least 24 hours. I knew a just had to eat a dove or two when I heard the doves were released as part of the torch relay before this year's Olympics. Yes, they are peaceful creatures, but there's also a brand of chocolate also called Dove and I knew I had to combine the two together. My initial idea was to stuff a meatloaf inside doves, but seeing as the doves are so tiny, it wouldn't make sense to brown a pound of ground meat, end up only using an ounce of it, and disposing the rest. So I stuffed it with kimchi(because the Olympics are in South Korea and kimchi is a national dish of both Koreas), Sno-Caps candies(those nonpareils, because it is the Winter Olympics going on, not Summer), Dove chocolate, pizza chips(I had a couple left and I wanted to use them all up, but alas, I could only stuff 1/2 a chip per dove, and panko breadcrumbs. However, doves, like many wild game, are lean in fat, so to bump up the fat content, I wrapped them in bacon. The ultimate goal for every Olympic athlete is to win a gold medal and hear their country's national anthem on the podium(except if you're an Olympic Athlete from Russia, so no Russian national anthem for you). Fittingly enough, Hershey's started selling gold chocolate bars, which is essentially a caramelized creme bar and that was the basis for the sauce I made to douse the doves in. I used ketchup seasoning as the rub for the doves because I gotta root for team USA(who basically suck this year, save for only 5 gold medals won so far and all of them were either in snowboarding or skiing). Let me tell you, handling those dove carcasses, combined with the ketchup seasoning, made the plate the meat it was on look like a bloody crime scene. Disgustingly, the ketchup seasoning stuck onto the meat thanks to the blood on it! I made a hole in one of the doves but then I found there was already a cavity there. The dove meat tasted like really dark meat chicken combined with liver pate or calf liver(the meat looked like pate and had a metallic, irony taste to it). I felt like a giant vulture digging into the doves because you have to break apart the carcasses to get to the edible meat. My dad was too disgusted to dry the doves. He said they're peaceful creatures not meant to be eaten, those "poor little doves". HELPFUL LINKS: Doves: www.exoticmeatmarkets.com/Dove-Meat-2-Birds-Farm-Raised-for-Food-p/dovemeat2-birds.htm Kimchi: www.amazon.com/Mother-Laws-Kimchi-Vegan-Cabbage/dp/B01HTHK7FE/ref=sr_1_2_a_it?ie=UTF8&qid=1518972810&sr=8-2& Ketchup Seasoning: www.amazon.com/Gourmet-Fries-Seasonings-Bottle-Ketchup/dp/B005SSM4V2/ref=sr_1_2_a_it?ie=UTF8&qid=1518972846&sr=8-2& You will need: For the cooking equipment: A large plate A bowl Aluminum foil A lasagna pan A medium saucepot For the doves: 2 doves(see HELPFUL LINKS) Ketchup seasoning(see HELPFUL LINKS) 2 pieces of kimchi(see HELPFUL LINKS) 2 pieces of Dove chocolate 2-4 tbsp. Sno-Caps nonpareils 1-2 tbsp. panko breadcrumbs 1 pizza chip 2 slices of bacon Pinch of garlic powder Pinch of onion powder Pinch of salt For the gold chocolate sauce: 1/4 cup rose wine 1 tbsp. rice wine vinegar 1/2 cup bouillon mixed in 1/2 cup hot water 1 tsp. dried thyme 1 Hershey's Gold Chocolate Bar, Serve with croutons(optional) To cook the doves: 1. Wash the doves thoroughly and put them onto a large plate. Find the cavities on the bottom of each dove and remove as much blood and organs as possible from the cavities. 2. Coat each dove in ketchup seasoning. Stuff each dove with a piece of kimchi, a piece of Dove chocolate, 1-2 tbsp. of Sno-Caps nonpareils, 1/2-1 tbsp. of panko breadcrumbs, and 1/2 a pizza chip. 3. Wrap each dove in a slice of bacon and season the outside with the garlic powder, onion powder, and salt. 4. Wrap each dove in aluminum foil and put the wrapped doves onto a lasagna pan. 5. Bake the doves in a 300 degree Fahrenheit oven for 30-45 minutes, or until the internal temperature reaches at least 170 degrees Fahrenheit. To make the gold chocolate sauce: 1. Put the rose wine and rice wine vinegar into a medium saucepot and cook the mixture for 3-4 minutes, or until it has a syrupy consistency. 2. Add the broth and thyme to the mixture. Break apart the gold chocolate bar and put it into the saucepot. Stir the chocolate into the sauce until it melts. It's normal to see chunky peanut and pretzel pieces in the sauce, as those were in the bar. Take the doves out of the foil and onto a plate. Pour the sauce over the doves. Serve with croutons(optional). A coconut is an amazing plant. It can give you milk, water, butter, oil, aminos, flour, and meat. Cows can't give you flour, aminos, or water! This recipe utilizes all the products made from a coconut and turns it into one amazing, vegan meatloaf! Yea, you might be thinking this is a one-note dish and the only thing this meatloaf tastes like is coconut. But you'd be kind of wrong. Yes, this meatloaf tastes like coconut but it also has a variety of textures, from the fresh coconut chunks that taste better when dipped in something like coconut milk, coconut aminos, or ketchup, to the powdery exterior of the meatloaf from the coconut flour. Nobody likes eating flour out of the bag, but if you dip the flour and the soft parts of this meatloaf in ketchup, you get something that tastes like scrambled eggs(seriously!). I'm surprised nobody has thought of using coconut flour, coconut pieces, and ketchup as a vegan egg substitute. If that isn't turning lemons into lemonade, I don't know what is! This meatloaf was kind of hard to shape though since it was falling apart as I was putting it into the lasagna pan. Even my dad loved this meatloaf. He said it tasted like the coconut pie my family has every Thanksgiving(my favorite holiday because it's only a few days apart from my birthday). HELPFUL LINKS: Young Coconut Meat in Syrup: www.amazon.com/AROY-D-YOUNG-COCONUT-alloy-coconut/dp/B00582HJEK/ref=sr_1_2_a_it?ie=UTF8&qid=1517159410&sr=8-2& Roasted Coconut Butter: https://eatingevolved.com/products/sweet-salty-roasted-coconut-butter You will need: For the cooking equipment: A frying pan A spatula A large bowl A lasagna pan Coconut oil nonstick cooking spray For the meatloaf: 1/2 an onion Coconut oil 2/3 cups unsweetened applesauce Fresh coconut chunks 3 oz. coconut chips 1 tbsp. coconut milk 1 tbsp. coconut water 1 tbsp. roasted coconut butter(see HELPFUL LINKS) 1 tbsp. coconut aminos Pinch of salt Pinch of black pepper 1/2 cup shredded coconut 1/2 cup coconut flour 2- 15 oz. cans of young coconut meat(see HELPFUL LINKS) 1. Melt coconut oil in a frying pan and saute the onion in the oil until translucent. Put the sauteed onion into a large bowl. 2. Add the rest of the ingredients to the large bowl except for the young coconut meat. 3. Drain the syrup out of both cans of young coconut meat. Cut up the young coconut meat to a ground meat consistency and put that into the large bowl. 4. Mix all the ingredients up until you get a firm meatloaf mixture. If the mixture is too powdery, add additional coconut milk. 5. Spray a lasagna pan with coconut oil nonstick cooking spray. Form 2 loaves from the meatloaf mixture. 6. Bake the meatloaves in a 350 degree Fahrenheit oven for 15-20 minutes. |
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