Tag Archives: Meat

Meatloaf

Meatloaf
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1½ lbs ground beef, pork or turkey
  • 1 cup milk
  • ¼ teaspoon dried sage leaves
  • ½ teaspoon salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground pepper
  • ½ cup bread crumbs
  • 1 egg
  • 1 clove garlic
  • 1 small onion, finely chopped
  • ½ cup BBQ Sauce
Instructions
  1. Preheat oven to 350°F.
  2. Mix together all ingredients, except BBQ Sauce.
  3. Make in to loaf shape and place in 13x9 pan.
  4. Top with BBQ Sauce.
  5. Bake for 60 to 75 minutes.

 

Sweet & Sour Pork

Sweet & Sour Pork
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 8 Pork Chops
  • ¾ cup white sugar
  • ⅓ cup white vinegar
  • ⅔ cup water
  • ¼ cup soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons cornstarch
Instructions
  1. Combined all ingredients, except pork, in small sauce pan.
  2. Bring to boil over medium heat, stirring continuously until mixture has thickened.
  3. Pork over pork chops and refrigerate for 2 hours.
  4. BBQ on grill until no longer pink.

 

Honey and Herb Pork Roast

Honey And Herb Grilled Pork Roast
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
 
Ingredients
  • 3 pounds pork chops
  • 1 cup beef broth
  • ½ cup honey
  • 1 teaspoon ground mustard
  • ¼ cup olive oil
  • ½ small onion -- chopped finely
  • 1 garlic clove -- minced
  • 2 teaspoons dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Instructions
  1. Combine all ingredients, except pork roast
  2. Put pork roast in large plastic bag.
  3. Pour marinade over pork
  4. Marinate at least 4 hours in refrigerator, or overnight
  5. Remove pork roast from marinade, reserving marinade
  6. Bake at 350 F for 30 minutes per pound, basting occasionally
  7. Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast

Chinese Fried Rice

Chinese Fried Rice
 
Author:
Recipe type: Side
Cuisine: Chinese
 
Ingredients
  • 6 slices bacon slices -- chopped
  • 2½ cups cooked rice -- cold
  • 2 tablespoons soy sauce
  • 2 eggs -- slightly beaten
  • ¾ cup chopped onions
  • ½ cup green peppers -- chopped
  • ½ cup celery -- chopped
Instructions
  1. In large skillet, cook bacon until brown, but not overly crisp.
  2. Remove bacon, retain 4 tablespoons of bacon fat.
  3. Add soy sauce, onions, peppers and celery and cook until tender.
  4. Add egg cook until egg is done.
  5. Add bacon and rice and stir until complete warmed.
  6. Serve & Enjoy !

Steak On A Stick

Steak On A Stick
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 4 eye of round steaks
  • 1 small can crushed pineapple -- (in heavy syrup)
  • ½ cup teriyaki sauce
  • 1 cup vermouth -- (sweet or dry)
Instructions
  1. Cut meat in to strips.
  2. Mix pineapple, teriyaki sauce and vermouth.
  3. Pour over meat.
  4. Cover and marinate meat overnight.
  5. Put meat on skewers.
  6. Grill to your desired wellness.

Chicken Vegetable Rice

Chicken Vegetable Rice
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 2 cups chicken breast
  • Raw Chicken
  • 2 cups frozen corn
  • Corn
  • 2 cups zucchini
  • Zucchini
  • 1½ cups carrots
  • Carrot
  • 1 cup green onions
  • Green Onions
  • 2 Tablespoons soy sauce
  • 3 cups uncooked rice
Instructions
  1. Prepare rice according to package instructions.
  2. In skillet cook chicken in Olive oil (I like to use Tuscan Herb flavored) over medium heat, until no longer pink.
  3. Add in vegetables and cook until all vegetables are tender.
  4. Add in rice, mix well and serve.

 

Sesame Chicken

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat - cubed
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste
  • 1 clove garlic, minced
  • ¼ cup cornstarch
  • ½ cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 3 boneless chicken breasts (about 1½ pounds total)
  • For the marinade/batter:
  • 6 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt
  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 teaspoon baking powder
  • For the sauce:
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon chili paste (recommended: Sambal Oelek)
  • 2 cups low-sodium chicken broth
  • ¼ cup cornstarch
  • 2 tablespoons sherry vinegar
  • ½ cup sugar
  • 2 tablespoons soy sauce
  • Peanut oil, for deep-frying
  • Salt
  • 3 tablespoons toasted sesame seeds, for garnish
  • 2 to 3 tablespoons finely chopped scallions, for garnish
  • 5 to 6 cilantro sprigs, for garnish
Instructions
  1. Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
  2. To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
  3. In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
  4. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

 

Vegetable Fried Rice

Vegetable Fried Rice
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 1 tablespoon butter
  • ¼ cup chopped carrot
  • 1 green onion, chopped
  • ¼ cup frozen peas
  • 1 cup cold cooked rice
  • 4½ teaspoons soy sauce
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground ginger
Instructions
  1. Melt butter in a large non-stick skillet over medium heat.
  2. Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
  3. Remove pork mixture to a bowl and return skillet to medium heat.
  4. Scramble egg in the skillet until completely set.
  5. Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.