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Link to good recipes


From: apcowboy  (Original Message)Sent: 4/24/2004 6:35 PM

Here is a link that has a lot of excellent recipes . If any one has a recipe that they wish to post here feel free to do so.

  http://www.recipesource.com/main-dishes/meat/



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RE: Link to good recipes


From: witchgirl1980 (Original Message) Sent: 2/15/2005 10:16 AM
GOAT MINCE RISSOLES
Ingredients:
500gms goat meat, minced
125gms bacon, minced
1 onion, finely chopped
½ teaspn ground cloves
½ teaspn ground coriander
½ teaspn ground nutmeg
2 tblspns soy or Worcester sauce
salt and pepper to taste
1 beaten egg
a little flour or breadcrumbs

Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into round rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until well cooked. Serve with vegetables or salad.


GOAT MEAT CURRY

Ingredients:
2kg lean goat meat [shoulder]
Oil for frying
1 sliced onion
3 teaspns cummin seeds
1½ teaspns fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablspn crushed green ginger
4 cloves garlic [crushed]
3 desrtspns curry powder
1 tablspn paprika
½ teaspn chilli powder
500gms tomatoes
1 teaspn cardamon

Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and puppodums.

GOAT MEAT KEBABS

Ingredients:
1½kg chevon leg steak
1 clove crushed garlic
Large can pineapple pieces
2 large red capsicums
2 tblspns soy sauce
2 tblspns lemon juice

Cut the steak into 5 cm cubes, drain the pineapple and put aside the juice for the marinade. Remove seeds from the capsicums and cut the flesh into 5cm pieces. Combine 250mls of pineapple juice with the soy sauce, lemon juice and garlic. Add the meat and stir well. Allow to marinate for at least 2 hours. Thread meat on skewers, alternating it with the pineapple and capsicum. Grill or barbecue for 10 minutes or until tender, basting frequently with the marinade.


CITRUS CHEVON CHOPS

Ingredients:
1kg forequarter chops
1 tblspn butter
125mls orange juice
1 teaspn dried mustard
Salt and pepper to taste
Grated rind of 1 orange
1 tblspn honey
1 teaspn fresh chopped mint
2 teaspns cornflour

Heat butter in a pan and brown the chops on each side over high heat, then reduce heat. Combine rind, juice, mustard, honey and mint and pour over the chops. Add salt and pepper, cover and simmer gently for 11/2 hours until tender. More juice or water may need to be added during cooking. When cooked, thicken if desired with the cornflour mixed to a paste with a little water.



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RE: Link to good recipes


From: MSN Nicknamec.gifwitchgirl1980  (Original Message)Sent: 2/15/2005 1:43 PM
PORK STEAKS WITH RICE

6 pork shoulder steaks
1 1/2 tsp. salt
1 c. uncooked rice
1/4 tsp. poultry seasoning
2 Tbsp. shortening
1/4 tsp. black pepper
3 1/2 c. chicken bouillon
1/2 c. diced green onion

Brown pork steaks in shortening; remove from skillet and
season with salt and pepper. If steaks are very fat, dip out
part of the drippings. Brown rice, stirring constantly. Add
remaining ingredients. Pour into 3 quart casserole. Place
steaks on top. Cover and bake at 350 degrees in oven for 1 hour.
Makes 6 servings.
ORIENTAL STYLE PORK STEAKS
4 pork steaks, 1/2 inch thick(about 1 1/2 lb.)1 Tbsp. cooking oil1 (8 oz.) can crushedpineapple2 Tbsp. soy sauce2 Tbsp. vinegar1 tsp. sugar1/2 tsp. ground ginger1 1/2 tsp. cornstarch2 carrots, 1/4 inch slices1/2 small onion, in wedges1 small green pepper, inbite-size piecesBrown pork on both sides in hot oil. Remove fromskillet, drain fat. Drain pineapple, reserving juice. Addwater to make 1/2 cup. Combine with soy sauce, vinegar, sugarand ginger. Add to skillet with carrots, onion and pork.Cover and simmer 20 to 25 minutes until meat and carrots aretender. Add green pepper. Cover and simmer 3 minutes. Removemeat from skillet. Add crushed pineapple to cornstarch andstir into skillet. Cook until thick and bubbly, 1 to 2 min- utes. Add steaks and spoon sauce over.

SARDINIAN PORK STEAKS
2 oz. salt pork, diced2 Tbsp. olive oil2 large red sweet peppers, cutinto 2-inch strips1 large onion, cut into thinstrips1 large clove garlic, minced1/2 c. or more soup stock2 Tbsp. capers, rinsed anddrainedboiling water3 lb. pork shoulder steaks1 large sweet yellow pepper,cut into 2-inch strips1 small green pepper, cut intostrips1 long hot pepper, cut intostrips1/2 c. Greek black olives,choppedBlanch salt pork in boiling water 5 minutes; drain.Rinse and pat dry. Combine olive oil in a skillet with saltpork and heat until pork begins to color. Sprinkle steaks withsalt and pepper on both sides. Push salt pork to one side andincrease heat. Add steaks and sear all sides; remove steaksand set aside. Increase heat higher; add red and yellowpeppers, onion and green pepper and toss constantly untilvegetables turn color. Add garlic and hot pepper and stir-frybriefly. Stir in stock and tomato.Return pork steaks to skillet and baste generously withsauce. Reduce heat and cover and simmer 45 minutes, addingmore stock, if necessary. Stir in capers and olives, stirringseveral times. Make a bed of peppers and onion mixture onheated platter and arrange pork steaks on top. Sprinkle withsauce and serve. Serves 6.

GLAZED PORK STEAKS
4 to 6 pork steaks, cut 1/2 to3/4-inch thick1 1/2 c. syrup from cannedfruits1 small onion, finely chopped2 Tbsp. Worcestershire sauce1/2 tsp. salt (optional)1/8 tsp. pepper2 Tbsp. water1 Tbsp. cornstarchCombine syrup from canned fruits with onion,Worcestershire sauce, salt and pepper in small saucepan andcook slowly 15 minutes. Add water to cornstarch, stirring toblend. Stir in a small amount of hot liquid. Stir cornstarchmixture into remaining liquid in saucepan and cook, stirringconstantly until thickened. Place steaks on grill, top over ascovered coals or on rack in broiler pan so surface of meat is 5inches or more from heat. Broil at low to moderate temperaturefor 20 to 30 minutes, turning occasionally.Season steaks with salt and pepper and brush with glaze.Broil 10 to 15 minutes or until done, turning and brushing withglaze occasionally. Makes 6 to 8 servings.


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RE: Link to good recipes


From: MSN Nicknamec.gifwitchgirl1980  (Original Message)Sent: 2/15/2005 1:53 PM

Kerala Mutton Curry - Mild #109199

The recipe is particularly good for those, like me, who enjoy Indian food but would prefer it a bit milder.
17 5/8 ounces mutton (Lamb)
1/2 cup water
1 bay leaf
Marinade
1/2 cup yoghurt (curd)
1 1/2 teaspoons chili powder
1 1/2 teaspoons coriander powder
1 teaspoons turmeric powder
1 teaspoons black pepper
5 cloves cardamom powder
3-4 cloves
6-7 cloves garlic
Curry base
2 medium red onions
2 tomatoes
2 red bell peppers or green bell peppers
2 medium potatoes
2 1/2 cm ginger
8 cloves garlic
1/4 cup sunflower oil
1 teaspoons garam masala
fresh coriander
curry leaves
2 chilies


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RE: Link to good recipes


From: MSN Nicknamec.gifMeatgrady  (Original Message)Sent: 4/30/2007 5:46 PM
Is there anyone out there who would share their Breakfast sausage recipe with me.
I need it for about 25 lbs. I haven't used mine in a long time and I can't find it.
G.W


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RE: Link to good recipes


From: MSN Nicknamec.gifTatooRose6907Sent: 5/10/2007 3:40 PM
This is what I use:
Witts  #110 Pork Sausage Seasoning - G3G21
Net Weight 8 oz
Witts Italian Sausage Seasoning - (Sweet) - G3B28 / G20036
Net Weight 8 oz
Both of the 8 oz dry mix is for 25 lbs ground pork
Both have an exelent flavor
Witts Smokehouse Chicken Seasoning - ( BBQ dry mix ) - G20846
This one I put in a plastic bag, add my meat - chicken or pork ribs ect., shake to coat, then tray  and wrap meat.
Seasonings are from:
Midwest Perishables Inc.
913 Watson Ave.
Madison, WI 53713
phone:
608-273-8000
        or
800-903-7281
mine is shipped Fedex..... Hope this helps...


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RE: Link to good recipes


From: MSN Nicknamec.gifgarry3dSent: 8/2/2007 12:47 AM
HEY THERE MEAT
     8.25 OZ SALT
     2 TBSP WHITE PEPPER
     2 TBSP  BLACK PEPPER
     1 TBSP  NUTMEG
     1 TBSP  CORIANDER
     5  OZ DEXTROSE
2  1/2 CUP TOASTED WHEAT CRUMBS
     11 LB PORK  LEAN
     11 LB BEEF LEAN
     3 LB  BEEF FAT
     8 LB WATER
                            WE DO VERY WELL WITH THIS
                             150  -  200 LB PER WEEK
                                   WE SELL FOR 4.50 LB
                                                  GIVE IT A SHOT  
GARRY


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RE: Link to good recipes


From: Blackout (Original Message) Sent: 8/7/2007 3:49 PM
I have not been able to find one single recipe on how to make Peperoni sticks. I kind of wanted to see what is involved with making them and what is in them and what you gotta do to cure them ect.


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RE: Link to good recipes


From: MSN Nicknamec.gifKimba37196538  (Original Message)Sent: 9/22/2007 10:45 PM
CARIBOU STROGANOFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Game Caribou
Stews Steak

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Caribou steak or boneless
-stewing meat (cut in
-1/2″ strips)
1/2 c Flour
1/2 ts Salt
1/2 lb Mushrooms, chopped
2 sm Onions, chopped
1 cl Garlic -- minced
3 tb Lard or bacon fat
1 tb Worcestershire sauce
1 Beef bouillon cube
1 c Water
1 c Sour cream
Steamed rice or noodles
Paprika

Pound stew meat to tenderize. Good quality steaks will not need this.
Dredge
meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat
for
5 minutes. Remove them; add meat and brown. Remove meat from pan.
Add remaining flour to drippings in pan. Add Worcestershire and the
bouillon
dissolved in hot water. Cook until thickened. Add sour cream. Heat until
gravy just barely simmers. Add the cooked meat and vegetables and heat.
Serve
over rice or noodles. Sprinkle with paprika to accent.


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RE: Link to good recipes


From: MSN Nicknamec.gifapcowboy  (Original Message)Sent: 9/22/2007 10:52 PM
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.

INGREDIENTS:

  • 3 pounds pork ribs
  • 1 medium onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 2/3 cup cider vinegar
  • 2/3 cup brown sugar
  • 2 tablespoons butter
  • 2 tablespoons chili powder
  • 1 tablespoon prepared mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon pepper

PREPARATION:

In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
 Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and bast the other side. Grill until done (about 10 more minutes).


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RE: Link to good recipes


From: MSN Nicknamec.gifKimba37196538  (Original Message)Sent: 9/22/2007 11:22 PM
Deer Jerky
SUBMITTED BY: Mike Shelton PHOTO BY: TNociti

"A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches."

PREP TIME 30 Min
COOK TIME 8 Hrs
READY IN 16 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

About scaling and conversions

INGREDIENTS
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt



DIRECTIONS
Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.


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RE: Link to good recipes


From: Kimba37196538 (Original Message) Sent: 9/22/2007 11:27 PM
Chicken Shepherd's Pie
SUBMITTED BY: Karyn PHOTO BY: JenniferJP

"This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice."

SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC

About scaling and conversions

INGREDIENTS
8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese




DIRECTIONS
To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges

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RE: Link to good recipes


From: Kimba37196538 (Original Message) Sent: 9/22/2007 11:39 PM
Stuffed Cabbage Rolls
SUBMITTED BY: Judy PHOTO BY: LatinaCook

"I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker."

PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr
SERVINGS & SCALING
Original recipe yield: 8 cabbage rolls
US METRIC

About scaling and conversions

INGREDIENTS
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1/2 cup italian bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup




DIRECTIONS
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg,1/2 cup italian bread crumbs, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 1 hour and 1/2, stirring and basting with the liquid often.

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RE: Link to good recipes


From: cowboystime  (Original Message)Sent: 2/27/2008 9:33 PM
well this is somthing we sell alot of and i have had alot ppl asking for them now and here is how you make them

1: tenderize a whole breast once!
2: take a slice of ham and lay it on the breast
3: take w.e you want to put inside it like cheese pepper jack, chedder w.e you want
4: fold it up and wrap 2 slices of bacon around it

and thats it they are so good and great sellers

heres what i have in my case

pepper jack, super sharp, smokey cheddar, provolone, swiss, colby, cojack, 3 cheese smokey super and pepperjack, baked potato, pizza grillers not a big seller, pine apple


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Link to good recipes


I write a recipe blog feel free to check it out

http://cookingwithjoe.wordpress.com/



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Link to good recipes


STEAK AND GUINNESS PIE


Makes 1 pie - 4 servings

12 inch Pie pastry

1 or 2 pounds of Round steak

1 tablespoon of Flour

1 tablespoon of Brown sugar

1 tablespoon of Raisins

5 medium size onions

1 bottle of Guinness stout (not the 'draught' variety)

8 slices of bacon

3 tablespoon of shortening/butter

Some Chopped parsley


Dice the steak, cover with flour and brown, with the

bacon, on a medium heat using the butter. Peel and chop

the onions and brown over a good heat. Add to the meat

in a caserole dish. Add raisins and brown sugar and

Guinness. Cover the dish, simmer and cook over a lowish

heat for 2.5 hours. Add water of the gravy mixuture

starts to thicken excessively. Coat a pie dish with half

of the pastry and bake. Add the Meat and Gravy mix when

cooked and place the remaining pastry on top and bake

for 10 minutes or until golden brown. Serve with potatoes

Blackened Chops with Pineapple Salsa  

4 boneless pork chops, 3/4-inch thick
1 cup chopped fresh or canned pineapple
1 medium red or green bell pepper, chopped
1 tablespoon finely chopped onion
1 tablespoon lime juice
1 teaspoon chili powder
1/2 of a jalapeno pepper, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
Salt and pepper
Rub ingredients:

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon vegetable oil

To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalapeno pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper; set aside. In a small bowl combine 2 teaspoons chili powder,
coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the chops. Heat a large heavy skillet over medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides and chops are just done.
Serve chops with the salsa and vegtables of choice.

Cajun Jambalaya

2 lb Sausage cut 1/4 in. thick
1 lb Boneless chicken
1 1/2 lg Onions
1 Bell pepper
4 Cloves garlic
5 c Water
3 tb Salt
1/2 ts Cayenne pepper
3 Bay leaves
6 oz Tomato paste
1 lb Peeled shrimp
3 c Raw rice


Sauté sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned.
Add the water, salt, cayenne, bay leaf and tomato paste.
Bring to a boil with the lid on. When water boils add the shrimp and the raw rice.
Stir and lower fire.
Let rice simmer, stirring every five minutes until jambalaya rice is cooked.
Yield: 6-8 servings.



-- Edited by meatngreet on Sunday 7th of August 2011 10:48:44 AM

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