Archive for Meats

Braised Oxtails

Posted on by Leave a comment

Print
Braised Oxtails
Submitted By: 
Recipe Type: Main Dish
 
Ingredients
  • 1-2 oxtail, cut into 2-inch pieces
  • 2 tbsp. fat (I like bacon fat)
  • 1 onion, sliced
  • 1 carrot, chopped
  • ½ c. chopped celery
  • 2 tbsp. flour
  • 1 c. hot water
  • 1 c. tomatoes
  • 3 bay leaves (optional)
  • 3 whole cloves (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 F.
  2. Thoroughly brown pieces of oxtail in fat.
  3. Add onion, carrot and celery and cook until brown.
  4. Sprinkle with flour.
  5. Add hot water, tomatoes, bay leaves, cloves, salt and pepper.
  6. Place in a casserole dish and cook in oven until tender, about 4 hours.

 

Posted in Main Course, Meats

Old Fashioned Goulash

Posted on by Leave a comment

Print
Old Fashioned Goulash
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1½ lbs ground beef
  • 1 can diced tomatoes
  • 1 small onion, diced
  • 1 can corn, drained
  • chili powder to taste
  • 1 pkg macaroni noodles
Instructions
  1. Cook noodles according to package directions.
  2. In a skillet, brown the meat and onions.
  3. Add remaining ingredients and heat until warm.
  4. Add the noodles and mix well.
  5. Serve.

 

Posted in Main Course, Meats, Pastas

Roasted Leg of Lamb

Posted on by Leave a comment

Print
Roasted Leg of Lamb
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1 leg of lamb (2 lb.)
  • 2 cloves garlic
  • 1 tbsp. butter
  • 3 stems fresh rosemary
  • Salt & pepper to taste
  • pearl onions
Instructions
  1. Take the lamb out of the refrigerator an hour before preparing to get to room temperature.
  2. Put the lamb in a roasting pan.
  3. Broil for 5 minutes or until the meat looks seared and brown.
  4. Flip the meat over and broil on the other side for an additional 5 minutes.
  5. Rub the leg of lamb with the finely chopped garlic.
  6. Spread on the butter, salt and pepper.
  7. Add a few small onions and rosemary stems into the roasting pan.
  8. Lower the rack in the oven and set the oven temperature to 325.
  9. Loosely cover the lamb with aluminum foil.
  10. Bake for one hour or until internal temperature reaches 135 degrees (Rare). Lamb will continue to cook after you remove it from the oven.
  11. Remove from oven and allow to rest for approximately 15-20 minutes before carving.

 

Posted in Main Course, Meats

Chile Con Carne

Posted on by Leave a comment

Print
Chile Con Carne
Submitted By: 
Recipe Type: Main
Cuisine: Mexican
 
Ingredients
  • 1 lb. ground beef
  • 1 C. chopped onion
  • ¾ C. green bell pepper, chopped
  • 1 clove garlic, minced
  • ¾ C. celery, chopped
  • 1 lb. can whole chopped tomatoes
  • 2 cans red kidney beans, drained
  • 8 oz. can tomato sauce
  • 2 tsp. chili powder
  • ½ tsp. dried basil, crushed
  • 1 bay leaf
  • 2 C. water
Instructions
  1. In a large skillet, brown hamburger meat, onion, green pepper, celery and chili powder until meat is brown and vegetables are tender.
  2. Transfer ingredients into a large dutch oven and add remaining ingredients.
  3. cover and simmer ion low heat for ½ hour.
  4. Remove bay leaf before serving.

 

Posted in International, Main Course, Meats, Mexican

Corned Beef Hash

Posted on by Leave a comment

Print
Corned Beef Hash
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 2½ C. corned beef, cooked and chopped
  • 2½ C. potatoes, cooked, cooled and diced.
  • 1 med. onion, chopped
  • 1 tbsp. bacon drippings or butter
  • ½ C. evaporated milk
  • ½ tsp. salt
  • ⅛ tsp. pepper
Instructions
  1. Mix the beef, onions and potatoes.
  2. Heat the drippings in a large frying pan and then turn the meat mixture into the pan.
  3. Add the milk a little at a time and spread the mixture flat in the pan.
  4. Keep over very low heat and brown in on the bottom, approximately 40-45 minutes.
  5. Sprinkle with salt and pepper and fold in half like an omelet.
  6. Pour out onto a hot platter.

 

Posted in Breakfast, Main Course, Meats

Hamburger Stoganoff

Posted on by Leave a comment

Print
Hamburger Stoganoff
Submitted By: 
Recipe Type: Main
 
Ingredients
  • ½ C. onion, minced
  • 1 Clove garlic, minced
  • ¼ C. butter
  • 1 lb. ground beef
  • 2 tbsp. flour
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 lb fresh mushrooms, sliced
  • 10½ oz. can cream of chicken soup, undiluted
  • 1 C. sour cream
  • parsley
Instructions
  1. Saute onion and garlic in butter over medium heat.
  2. Stir in meat and brown.
  3. Stir in flour, salt, pepper and mushrooms.
  4. Cook for 5 minutes.
  5. Stir in soup.
  6. Simmer uncovered for 10 minutes.
  7. Stir in sour cream and heat through.
  8. Garnish with parsley
  9. Serve over noodles or rice.

 

Posted in Main Course, Meats

Rolled Italian Meat Loaf

Posted on by Leave a comment

Print
Rolled Italian Meat Loaf
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1¼ lb extra-lean ground beef
  • ¾ lb Italian sausage
  • 1 egg
  • 8 oz. pizza sauce
  • ¼ cup Italian style bread crumbs
  • ¼ teaspoon pepper
  • 2 C. shredded Italian cheese
  • 2 C. fresh spinach leaves
Instructions
  1. Preheat the oven to 350.
  2. In a large bowl, Combine meats, egg, bread crumbs, salt and pepper and half of the pizza sauce.
  3. On a large foil sheet, pat out the meat mixture and top with cheese and spinach.
  4. Roll up the meat tightly and make sure that none of the spinach leaves are visible.
  5. Place the roll, seam side down, into an un-greased casserole dish.
  6. Bake for 1 hour at 350.
  7. Spread remaining pizza sauce over the top and bake for an additional 15 minutes.
Notes
Depending on how thick the roll is, cooking times may vary. Internal temperature should be 160-165 before removing from the oven.

 

Posted in Italian, Main Course, Meats

Breakfast Balls

Posted on by Leave a comment

Print
Breakfast Balls
Submitted By: 
Recipe Type: breakfast
 
Ingredients
  • 2 lbs sausage, ground
  • 1 lb. ground beef
  • 3 eggs
  • 2 tbsp. dried onion flakes
  • ½ tsp. black pepper
  • ½ lb cheddar cheese, shredded
Instructions
  1. Mix all ingredients together and form into 1 inch balls.
  2. Place balls onto a cookie sheet or broiler pan.
  3. Bake at 375 for 25 minutes

 

Posted in Breakfast, Meats

Scottish Sausage

Posted on by Leave a comment

Print
Scottish Sausage
Submitted By: 
Recipe Type: Breakfast
 
Ingredients
  • 2 lbs. ground pork
  • 2 lbs. ground beef
  • 3 C. bread crumbs
  • 2 tsp. pepper
  • 2 tsp. coriander
  • 2 tsp. nutmeg
  • 2 tsp. salt
  • 1 C. water
Instructions
  1. Mix all ingredients together and mix by hand until well blended.
  2. Freezes well for future use.

 

Posted in Breakfast, International, Meats

Swiss Steak

Posted on by Leave a comment

Print
Swiss Steak
Submitted By: 
Recipe Type: Meat
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 6-8 cubed steaks
  • 1 c flour
  • ½ t salt and pepper
  • 3 eggs
  • 2 T butter
  • 2 cans cream of mushroom soup
  • 1 pkg Lipton onion soup
Instructions
  1. Scramble the eggs in a large flat dish.
  2. Place flour, salt, and pepper in a large ziploc bag.
  3. Dip the steaks in the egg mixture and place the steaks in the bag to coat each one.
  4. In a large fry pan, melt 2 T of butter. Fry each steak until golden brown.
  5. After they’re are done, place in a 13 × 9 baking dish.
  6. Add the 2 cans of soup and top with the lipton soup.
  7. Cover and bake at 300 degrees for 1 hour.
  8. Serve over your favorite rice.

 

Posted in International, Main Course, Meats

Barbacoa Pork

Posted on by Leave a comment

Print
Barbacoa Sweet Pork
Submitted By: 
Recipe Type: Meat
 
Ingredients
  • 2 pounds pork (I use boneless pork rib meat)
  • 3 cans Coke (NOT diet)
  • ¼ c brown sugar
  • dash garlic salt
  • ¼ c water
  • 1 can diced green chilies
  • ¾ (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
  • 1 c brown sugar
Instructions
  1. Put the pork in a heavy duty Ziploc bag to marinade.
  2. Add about a can and a half of coke and about ¼ c of brown sugar.
  3. Marinade for a few hours or overnight.
  4. Drain marinade and put pork, ½ can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry) or on low for 8 hours.
  5. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
  6. In a food processor or blender, blend ½ can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste.). If it looks too thick, add more Coke little by little.
  7. Put shredded pork and sauce in crock pot and cook on low for 2 hours.

 

Posted in Main Course, Marinades, Meats, Mexican

Stewed Pork Chops And Macaroni

Posted on by Leave a comment

Print
Stewed Pork Chops And Macaroni
Submitted By: 
Recipe Type: Main
Serves: 4
 
Ingredients
  • 4 pork chops
  • ¼ c diced onion
  • ¼ c diced green pepper
  • 3 c stewed tomatoes
  • 2 c raw macaroni(elbow or your favorite)
  • oil
  • salt and pepper to taste
Instructions
  1. In a large skillet, coat the bottom of the pan with oil and brown pork chops.
  2. Add onion and green pepper and saute a couple of minutes.
  3. Then add stewed tomatoes.
  4. Bring to a boil and then add your macaroni.
  5. Cover and simmer until pasta is tender.
  6. Salt and pepper to taste.

 

Posted in Main Course, Meats

Polynesian Pork Chops

Posted on by Leave a comment

Print
Polynesian Pork Chops
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 4 pork chops
  • 1 T oil
  • salt and pepper to taste
  • 1 green and red pepper cut into strips
  • ¼ onion, sliced
  • 1 8 oz can pineapple chunks
  • ⅓ c Heinz 57 Sauce
  • cornstarch
Instructions
  1. In a medium size skillet, salt and pepper pork chops and brown pork chops in the oil.
  2. Add green onion and onion and saute for a few minutes.
  3. Add pineapple juice and all, and the Heinz 57 Sauce.
  4. Cover and simmer until done.
  5. Remove chops from fry pan and thicken the sauce with cornstarch/water mixture.
  6. Serve over chops and rice.

 

Posted in International, Main Course, Meats

Meatloaf

Posted on by Leave a comment

Print
Meatloaf
Submitted By: 
Recipe Type: Meats
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 2 lbs lean ground beef
  • 2 eggs
  • 1 minced onion
  • 1 package beefy mushroom or onion soup mix
  • ¼ c ketchup
  • 2-3 c cornflakes
Instructions
  1. Mix well, and place in a bread pan.
  2. Cover and bake at 375 for one hour.

 

Posted in Main Course, Meats
« Older Entries