Love Making Tips - Main dishes | Meat - [1]

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A 4 and 20 Meat Pie

Mix all base ingredients thoroughly.
Roll out to about 1/8" thickness.
Roll out puff pastry to 1/4" thickness.
Saute the beef.
Dissolve the stock cube in the water, add to beef.
Season to taste.
Sprinkle with flour and cook till flour is browned and incorporated well.
Adjust seasoning and coloring to taste.
Make pies by putting scoops of about 1/4 cup on the base crust.
Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets).
Cut around the filling, creating individual pies.
Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned.

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A Different Meatloaf

Combine chuck through seasonings.
Add milk and breadcrumbs.
If necessary, add a little additional milk until it just barely keeps together in your hands when you try to pick it up.
In small open roasting pan, form into oval.
Lay strips of bacon on top.
Bake at 450 for approximately 1 hour, or until bacon is crisp.
Remove to paper towels to drain before placing on serving platter.

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All American Meatloaf

Combine first 9 ingredients; shape into two 7 1/2x4" loaves.
Place on a lightly greased rack of a broiler pan; bake at 350 deg for 40 min.
Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 min.
Yields 2 loaves.
NOTE May freeze the second loaf.

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All Fruit Mincemeat

In a 4 1/2-quart Dutch oven stir together the apples, raisins, apricots, apple juice concentrate, water, honey, allspice, and salt.
Bring to boiling, reduce heat.
Cover and simmer for 50 minutes, stirring occasionally.
Uncover and simmer for 10 to 15 minutes more or till liquid has nearly evaporated, stirring occasionally.
Stir in the brandy.
Cool.
Stir, covered, in the refrigerator.
Makes about 8 cups.

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Apple Meatloaf

1 or 2 slices of Bread Preheat oven to 350.
Combine all ingredients except bread.
Soak bread in cold water, squeeze out moisture, shred, and add.
Place in loaf pan and bake 25-30 minutes.

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Apricot Meat Loaf Roll

Marg Fraser serves this glazed meat loaf in style by adding lightly steamed green onions, baby zucchini and carrots, along with sprigs of fresh thyme, for a complete and beautiful dinner entree.
Mix together beef, pork, onion, 1/4 cup of the bread crumbs, egg, slat and pepper.
On large sheet of foil or plastic wrap, roll out or pat meat mixture into 15x9 inch rectangle, about 1/2 inch thick.
Sprinkle with parsley and remaining crumbs.
Mix together apricots, almonds and green onions, spoon over meet mixture, leaving 2 inch border free of topping.
Starting at narrow edge and using foil to help, roll up meat as tightly as possible, jelly roll style.
Place on greased baking sheet.
Bake in 350 F oven for 30 minutes, covering loosely with foil if meat browns too quickly.
GLAZE: Mix together apricot jam and ketchup, spread half of the mixture over meat loaf.
Return meat loaf to oven for 15 minutes longer.
Remove meat loaf from oven.
Let stand for 5-10 minutes before before slicing.
Makes 6-8 servings.
**To plump very dry apricots, cover with boiling water and let stand for 10 minutes.
Drain before mixing with almonds and onions.

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Asparagus And Crab Meat Soup Mang Tay Nau Cua

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic.
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
Stir-fry over high heat for 1 minute.
Set aside.
Bring the soup to a boil.
Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute.
Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen.
Sprinkle on the coriander, scallion and freshly ground black pepper.

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Asparagus And Crabmeat Salad

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.
) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
mix crabmeat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crabmeat mayonnaise over and serve.

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Barb s Meatloaf With Cheese

Oven temp: 350 degrees mix all ingredients together.
Place in loaf pan.
Bake for 1 hour 15 min.
I like to form this in a ball and place it on a rack to cook, so that most of the fat drips away from the meat.
This meat loaf makes great sandwiches and is flavorful when cold.

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Barbara s Applesauce Meat Loaf

IN A LARGE BOWL, combine the turkey, egg, oatmeal, applesauce, onion, corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and pepper and mix just until the ingredients are blended.
Using a 10-inch non-metal pie plate, form the meat into a circle about 8 inches in diameter and 2 inches high.
Combine the ketchup, mustard and 1 teaspoon Worcestershire sauce in a small bowl.
Spread it over the top of the meat loaf.
Cover the top with wax paper, place the dish in the oven and cook the meat loaf on 100 % power (high) for 10 minutes, rotating the pan after 5 minutes.
Remove the dish, carefully take off the waxed paper, and let the meat loaf stand for 10 minutes before slicing.

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Barbecue Meatloaf

My favorite meatloaf recipe.
Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper.
Mix well and place in a loaf pan.
Combine all sauce ingredients.
Cook in a saucepan until butter melts.
Pour sauce over meat loaf and bake at 350F^.
for 1 hour.
While baking, the sauce needs to be spooned over the meat occasionally.
Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking.
My Seasoning: Mix 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper.
Mix well before measuring and adding to the recipe.

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Barbecue Meatloaf Aussie Style

First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl.
Mix well.
Mix milk and water and add to meat mixture a little at a time until smooth but firm.
Shape into loaf and put into greased baking pan.
Bake 30 minutes at 375F.
SAUCE: Saute onions in margarine until golden and add all other ingredients.
Bring slowly to a boil, lower heat and simmer 10 to 15 minutes.
(great with ribs or chicken).
After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce.
Serve loaf hot in thick slices with remaining sauce.
Also makes great sandwiches.
Servings: 8

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Barnes Family Mincemeat

Simmer beef tongue slowly until tender.
Skin and trim.
Grind; return to liquid when cool.
Thinly peel the 2 oranges and two lemons.
Parboil 3 times, changing water after each boil.
Prepare simple syrup by combining 1 cup sugar with 2 cups water; add peelings and cook to a medium syrup.
Add remaining ingredients.
Mix thoroughly.
Let stand a week before using.
When baking pies, dilute with spiced sweetened vinegar or apple cider.

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Basic Meat Loaf

* You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in Heat the oven to 350 degrees F.
Mix all the ingredients except the catsup together.
Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan.
Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Drain off the excess fat and serve sliced on a heated platter.
NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet.
Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce.
Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes.
POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside.
Set the oven control at broil/or 550 degrees F.
Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes.
Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese.
Broil until the cheese is melted, about 2 minutes and serve hot.
SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet.
Heat to boiling, stirring frequently.
Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce.
Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

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Basic Meatballs

Mix all the ingredients together.
Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
(For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes.
Drain off excess fat.
TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F.
oven until light brown, about 20 minutes.
Drain off the excess fat.

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Basic Oven Meatballs

In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped onion and salt;add meat and mix well.
Shape into 6 dozen 1" balls.
Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan.
Bake @ 375 degrees 25 to 30 minutes.
Remove from pan; cool.
Repeat with remaining meatballs.
Place cooled meatballs on cookie sheet;freeze firm.
Using 24 meatballs per package,wrap meatballs in moisture vapor proof material.
Seal and label.
Makes 6 dozen.

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Batter Dipped Fondue Meatballs

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 Mix the meat, egg, bread crumbs, beer and garlic salt.
Shape the mixture into 3/4-inch balls.
Prepare the frothy batter.
Heat the oil and butter in a metal fondue pot to 375 degrees F.
Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
Serve with both sauces.
NOTE: These meatballs can also be cooked without the batter.
FROTHY BATTER: Mix all of the ingredients with a fork.
(Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.

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Meatloaf Aussie Style

LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl.
Mix well.
Mix milk and water and add to meat mixture a little at a time until smooth but firm.
Shape into loaf and put into greased baking pan.
Bake 30 minutes at 375F.
SAUCE: Saute onions in margarine until golden and add all other ingredients.
Bring slowly to a boil, lower heat and simmer 10 to 15 minutes.
(great with ribs or chicken).
After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce.
Serve loaf hot in thick slices with remaining sauce.
Also makes great sandwiches.

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Birria (seasoned And Baked Meat)

Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chiles and cooked in a pit barbecue.
As you wander around Guadalajara at night, you can see that tacos of birria head the list of antojitos on the street-side stands and always appear prominently on the Sunday menus of the smaller regional restaurants.
Here is a family version of birria, with the variety of chiles used in Zacatecas, rather than the plain chilacate or ancho used in Jalisco.
One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds loin of pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles cascabel 18 peppercorns 4 whole cloves 1/4 tsp oregano Scant 1/4 tsp cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves garlic, peeled 1/2 small onion Directions: There will be approximately 6 to 7 pounds of meat.
Slash the meats in several places down to the bone and rub the salt well into it.
Meanwhile, prepare the chili paste.
Heat the comal and toast the chiles lightly, turning them from time to time so that they will not burn.
Remove the veins and seeds.
Put the chiles to soak in hot water for about 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce.
Cover the meat thickly with the paste and set it aside to season for about 18 hours.
On serving day: 1 1/2 cups water The meat Flour and water paste 2 pounds tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano Preheat the oven to 350 degrees.
Put the water into the bottom of a large Dutch oven or casserole with a tightly fitting lid and place the meat on a rack so that it is just above the water.
Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almost falling off the bones.
Strain off the juices from the bottom of the pan, cool, and skim off the fat.
There should be about 2 cups of juices left- if not, make it up to 2 cups with water.
Blend the tomatoes to a smooth sauce.
Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil.
Serve each portion of mixed meats in a deep bowl.
Pour 1/2 cup sauce over the meat and sprinkle with the chopped onion and oregano.
Eat with tortillas.

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Braised Meat Loaf

Mix ground beef, fully cooked ham, ground pork, eggs, salt, pepper, and the nutmeg.
Shape into a loaf.
Cover and refrigerate for 1 hour.
Prepare Chipolte Sauce and set aside.
Mix bread crumbs and tortilla mix.
Coat meat loaf with bred crumb mixture.
Heat oil in 10-inch skillet until hot.
Cook meat loaf in oil over medium heat until brown on all sides.
Pour Chipotle Sauce over meat loaf.
Heat to boiling and reduce the heat.
Cover and simmer until done; about 1 hour.

Ingredients   |   Category: Meat
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