Marshall Fields Meatloaf With Red Pepper Sauce Food

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MARSHALL FIELD'S MEATLOAF WITH RED PEPPER SAUCE



Marshall Field's Meatloaf With Red Pepper Sauce image

Another favorite of mine from Dayton's/Marshall Field's/Macy's. The pine nuts, spinach and red pepper sauce give it a different flair. Good with skin-on mashed potatoes

Provided by Lisa1

Categories     Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 19

4 ounces garlic-flavored croutons
1 cup beef broth
1 tablespoon vegetable oil
1 medium yellow onion, finely chopped
2 large eggs
2 1/2 tablespoons prepared pesto sauce
2 1/2 tablespoons pine nuts
1 1/2 teaspoons Worcestershire sauce
1 teaspoon seasoning salt
1/2 teaspoon pepper
2 lbs ground round
1 1/2 cups julienned fresh spinach leaves
1 garlic clove, peeled, halved
6 tablespoons butter (divided)
4 tablespoons flour
2 cups beef broth
salt and pepper
1 dash Worcestershire sauce
1 red bell pepper, cored, diced

Steps:

  • Meatloaf:.
  • Preheat oven to 350 degrees.
  • Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes.
  • Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside.
  • In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper.
  • Add meat, spinach, cooked onion and crouton mixture. Mix well.
  • Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing.
  • Remove from pan and slice.
  • Serve topped with sauce.
  • Sauce:.
  • Rub saucepan with garlic. Discard clove.
  • Melt 4 tablespoons butter over low heat.
  • Add flour and stir until blended. Stir in beef broth.
  • Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce.
  • Remove from heat, stir.
  • Melt remaining 2 tablespoons butter in medium skillet.
  • Add bell pepper and cook over medium heat 5 minutes or until it begins to soften.
  • Add to reserved brown sauce.
  • Adjust seasonings as needed and heat through.

Nutrition Facts : Calories 686.1, Fat 51.9, SaturatedFat 21, Cholesterol 201.1, Sodium 901, Carbohydrate 20.4, Fiber 2.2, Sugar 2.8, Protein 33.3

MARSHALL FIELD'S TURKEY SALAD ORIENTAL



Marshall Field's Turkey Salad Oriental image

I used to love getting this salad at Dayton's in Minneapolis. Had the recipe for 10 years, and then seem to have misplaced it in a move. Luckily, the Marhsall Field's people came through for me, and I'm posting it here for safe-keeping. It IS delicious! Many have asked me for the recipe!

Provided by Sallie H

Categories     Thanksgiving

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb spaghetti
1 lb turkey breast, julienne or bite size
1/4 lb green onion
1/4 lb carrot, julienne,lightly steamed
1/4 cup toasted sesame seeds
3/4 cup soy sauce
2/3 cup vegetable oil
1/8 cup white vinegar
1/4 cup creamy peanut butter
1/8 cup granulated sugar
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cook the pasta to al dente in salted boiling water.
  • Drain, rinse and cool.
  • Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
  • In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
  • Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
  • Cool.
  • Pour the cooled dressing over the salad and toss well to combine.
  • Taste for seasoning, chill or serve at room temperature.
  • Garnish with sliced green onions if desired.
  • Packs well.

POTATO FLOUR MUFFINS A LA MARSHALL FIELD'S



Potato Flour Muffins a La Marshall Field's image

I do not know if this is an actual Marshall Field's recipe. The store is gone now and there's no way to find out. Adapted from Women's Day Encyclopedia of Cookery.

Provided by Chocolatl

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup potato flour
1 teaspoon baking powder
1/8 teaspoon salt
4 eggs, separated
1 tablespoon sugar
2 tablespoons ice water

Steps:

  • Preheat oven to 375°F.
  • Sift flour and baking powder together and set aside.
  • Add salt to egg whites and beat until stiff, dry peaks form.
  • Beat egg yolks until thick.
  • Beat in sugar.
  • Fold in egg whites.
  • Add flour mixture and mix well.
  • Stir in water.
  • Pour into greased muffin cups.
  • Bake for 15-20 minutes.

Nutrition Facts : Calories 51.9, Fat 1.6, SaturatedFat 0.5, Cholesterol 62, Sodium 81.9, Carbohydrate 6.8, Fiber 0.4, Sugar 1.3, Protein 2.5

PAN-FRIED COD WITH RED PEPPER SAUCE



Pan-fried Cod With Red Pepper Sauce image

This one is a favourite amongst my family. The sauce was inspired by a red pepper soup I had once, so i adapted it, and i think it goes really well with fish. I usually use thick cod fillets for this dish, but theoretically you could use any white fish you like. I like to serve this with mashed potatoes and seasonal vegetables.

Provided by Saleema

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 thick cod fish fillets
2 red bell peppers
2 cloves garlic
1 teaspoon ginger
2 spring onions (scallions)
30 g butter
2 tablespoons vegetable oil
2 tablespoons plain flour
400 ml fish stock
salt and pepper
2 lemon wedges
1 tablespoon double cream (heavy) (optional)

Steps:

  • Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
  • Fry gently for 3 minutes, then pour in the fish stock.
  • Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
  • Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
  • Add the oil to a pan, and allow it to get very hot.
  • carefully place the fish into the pan and let it fry for 2 minutes.
  • Shake the pan to loosen the fish, then turn them over.
  • Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
  • Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
  • If desired, add the double cream for a smoother, creamier finish.
  • Place a fish fillet onto a plate and pour over some of the sauce.

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