As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Source: Martha Stewart Show, Episode 1150 12 servings Ingredients: – 2 tablespoons unsalted butter – 2 medium onions, finely chopped (about 1 cup) – 4 garlic cloves, chopped – 2 celery stalks (about 1/2 cup), finely chopped – 5 pounds ground beef – 2 small carrots, peeled and finely grated (about 1/2 cup), peels reserved for decoration – 1/2 cup tomato sauce – 2 tablespoons Worcestershire sauce – 2 large eggs, lightly beaten – 1 cup old-fashioned rolled oats – 2 tablespoons Dijon mustard – 1 tablespoon coarse salt – 1/2 teaspoon freshly ground pepper – 1/2 cup cooked green peas – Vegetable oil cooking spray – Mashed potatoes
Directions: 1. Preheat oven to 350 degrees. Coat two 9-by-2-inch round cake pans with cooking spray; set aside. Melt butter in a medium skillet over medium heat. Add onions, garlic, and celery; cook until softened, about 7 minutes. Transfer to a large bowl; let cool. 2. Add beef, carrot, tomato sauce, Worcestershire sauce, eggs, oats, mustard, salt, and pepper to bowl with vegetable mixture; mix well with your hands. 3. Gently press mixture into prepared pans. Bake until an instant-read thermometer registers 160 degrees, about 25 minutes. Let stand 5 minutes; remove gently with a spatula, and transfer to a wire rack set over a rimmed baking sheet. Tent with foil. 4. Bring 2 cups water to a boil in a small saucepan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain. 5. Place 1 meatloaf on platter; spread 1 cup hot mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meatloaf. Frost top and sides with 3 cups mashed potatoes. Fill pastry bag fitted with a 1/2-inch star tip (such as Ateco #825) with remaining mashed potatoes. Pipe borders around cake. Using the tip of a 1/4
26.04.2023 @ 21:45
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Source: Martha Stewart Show, Episode 1150
12 servings
Ingredients:
– 2 tablespoons unsalted butter
– 2 medium onions, finely chopped (about 1 cup)
– 4 garlic cloves, chopped
– 2 celery stalks (about 1/2 cup), finely chopped
– 5 pounds ground beef
– 2 small carrots, peeled and finely grated (about 1/2 cup), peels reserved for decoration
– 1/2 cup tomato sauce
– 2 tablespoons Worcestershire sauce
– 2 large eggs, lightly beaten
– 1 cup old-fashioned rolled oats
– 2 tablespoons Dijon mustard
– 1 tablespoon coarse salt
– 1/2 teaspoon freshly ground pepper
– 1/2 cup cooked green peas
– Vegetable oil cooking spray
– Mashed potatoes
Directions:
1. Preheat oven to 350 degrees. Coat two 9-by-2-inch round cake pans with cooking spray; set aside. Melt butter in a medium skillet over medium heat. Add onions, garlic, and celery; cook until softened, about 7 minutes. Transfer to a large bowl; let cool.
2. Add beef, carrot, tomato sauce, Worcestershire sauce, eggs, oats, mustard, salt, and pepper to bowl with vegetable mixture; mix well with your hands.
3. Gently press mixture into prepared pans. Bake until an instant-read thermometer registers 160 degrees, about 25 minutes. Let stand 5 minutes; remove gently with a spatula, and transfer to a wire rack set over a rimmed baking sheet. Tent with foil.
4. Bring 2 cups water to a boil in a small saucepan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.
5. Place 1 meatloaf on platter; spread 1 cup hot mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meatloaf. Frost top and sides with 3 cups mashed potatoes. Fill pastry bag fitted with a 1/2-inch star tip (such as Ateco #825) with remaining mashed potatoes. Pipe borders around cake. Using the tip of a 1/4