Category Archives: meat

Savory Stuffed Meatloaf
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Savory Stuffed Meatloaf

      This is another recipe from the archives.  I believe I originally found it on the Nabisco web site, hence the brand names in the ingredients list.  I always get strange looks from people when the ask how I make the sauce.  A1 and marmalade doesn’t sound like a weird combination, but – trust me – it works!  I was never a fan of meatloaf until I tried this recipe. I think the only changes I’ve made are doubling the sauce so there’s extra to serve on the side (also great to have when reheating leftovers!) and using plastic wrap … Continue Reading →



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Ham Hash
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      I rarely eat a substantial breakfast during the week. I’m too rushed to do more than reheat a frozen waffle (I’ll have that recipe posted soon!) or, in a pinch, grab a granola bar on my way out the door. So, when the weekend comes I like to do something special. If I have leftover ham, this hash is on the menu. It can also be made with corned beef instead of ham, but I can’t stand corned beef. It’s also good if you use bacon. Try to get slab bacon, or at least thick cut. Trim off most … Continue Reading →



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Happy Birthday and a Pizza Party!
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I started DawnsRecipes.com one year ago today. That’s not to say I didn’t have a recipe blog before then. I just didn’t have one with an easy-to-remember URL. It didn’t always have such nice pictures with the recipes, and there was no commentary at all. It was basically just my recipe collection in an internet accessible format. I did migrate all those recipes to this site at the onset, and I’m going through them as I have the time to add the missing pictures and commentary. Today I’m doing something a little different. I’d invited my dad over for lunch … Continue Reading →



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Marinated Flank Steak
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Marinated Flank Steak

      Updated This is one of my fall-back grill recipes. It takes just a few minutes to throw the marinade together. Then you just throw it in the fridge to marinate until you’re ready to grill it. The longer it marinates, the more tender the meat, so try to make it a day ahead of time. Also, I find it hard to time grilled food for doneness. It really depends on how even your grill cooks, how windy it is outside, and several other factors. Save yourself a headache and use an instant read thermometer. The original recipe came from … Continue Reading →



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Awesome Osso Buco
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Awesome Osso Buco

Osso Buco is braised veal shank. The Italian word “ossubuco” translates to “holed bone”. This preparation results in extremely tender meat. It literally falls off the bone. (I had to do a bit of reassembling for the photograph!) Until tonight, my only experience with osso buco was a bite I had of someone else’s dinner recently. My husband suggested I try making it some time, and when we saw the veal shanks at the butcher I knew that day would be soon. I looked around for some various methods on how to prepare the shanks I bought. This recipe is … Continue Reading →



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