Archive forMeat Recipes

Diwali Special Non-Vegetarian - Mutton Biryani

October 12, 2006 @ 4:08 am · Filed under Indian Recipes, Meat Recipes

muttonbiryani.jpgIngredients:

  • 750 gms Meat
  • 4 cups Rice
  • 4 Cloves
  • 2 Onions
  • 3 Bayleaf
  • ½ cup Ghee
  • 2 Cardamom
  • 20 Mint Leaves
  • ¼ tsp Cumin seeds
  • ¼ cup Vegetable Oil
  • 1½ cups Coconut Milk
  • 1 tsp Green Chilli paste
  • 2 tsp Coriander powder
  • 2½ tsp Ginger-Garlic Paste
Method:
  1. Heat oil and Ghee together. Add cloves, cardamom, bayleaves and cumin Seeds.
  2. After a minute add onions and cook till light golden.
  3. Now add chilli paste, ginger-garlic paste and cook well. If needed add 1/4 cup water and cook till oil seeps through the mixture.
  4. Add meat and coriander powder and half cup of water and cook well.
  5. Cook for 2 minutes and now add coconut milk to it.
  6. Mix everything and cook in pressure cooker until 3 or 5 whistles. Let it cool.
  7. Separate meat pieces from the liquid into a big bowl and measure the liquid.
  8. Make sure there are atleast eight cups of liquid (add if required), pour it in the bowl.
  9. Add the meat pieces back to the measured liquid and boil till it starts bubbling check for salt and spice.
  10. Add soaked drained rice and sprinkle mint leaves on top and cook it on medium heat stirring occasionally until the rice is done.

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Caribou Meat Balls

October 8, 2006 @ 7:35 am · Filed under Appetizer Recipes, Meat Recipes

1 lb Ground caribou

1/4 lb Ground pork

1/4 c Quick oatmeal, Red River

-cereal, bread or -cracker crumbs 1/4 c Onion; finely chopped

1/2 ts Salt

1/2 ts Garlic powder

2 ts Prepared mustard

1 ts Worcestershire sauce

1/4 c Catsup OR

1 Egg AND

1 tb Tomato paste

1/2 ts Hot pepper sauce

Combine all the ingredients in a mixing bowl; shape the mixture into small balls, using a teaspoon of meat mixture for each. Cook in a skillet over medium heat in a little hot fat. Turn frequently until brown on all sides, 5 to 7 minutes. Makes 5 dozen miniature meat balls. Serve with your favorite barbecue sauce and slices of un buttered French bread.

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Cantonese Meatballs

September 19, 2006 @ 5:42 am · Filed under Appetizer Recipes, Meat Recipes

Ingredients
20 oz pineapple, chunks in syrup
3 tablespoon brown sugar, packed
5 tablespoon teriyaki sauce, divided
1 tablespoon vinegar
1 tablespoon catsup
1 pound ground beef
2 tablespoon minced onion
2 tablespoon cornstarch
1/4 cup water
Directions:
Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons
teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown
meatballs in large skillet; drain off excess fat. Pour syrup mixture over
meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in
water; stir into skillet with pineapple. Cook and stir until sauce thickens
and pineapple is heated through.

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Birria (Seasoned and Baked Meat)

September 9, 2006 @ 4:02 am · Filed under Appetizer Recipes, Meat Recipes

8 To 10 servings

It is a really rustic dish. 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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Meatloaf

July 15, 2006 @ 12:00 pm · Filed under Meat Recipes, Pasta Recipes

INGREDIENTS:-

2 lbs. hamburger
1 1/2 c. seasoned bread crumbs (variation: you can substitute any of the new varieties of tiny pasta, shells, elbows, etc for the bread crumbs)
2 eggs
2 c. spaghetti sauce (homemade or bottled)
6 slices of American cheese

DIRECTIONS:-

Combine hamburger, bread crumbs and eggs; mix well. Add 1 1/2 cup of spaghetti sauce (reserving approximately 1/2 cup). Mix well. Layer half of the mixture in a 11 x 7 inch baking dish, layer the cheese over that. Cover with remaining hamburger mixture. Spread the remaining sauce over the top. Cover with foil. Bake at 350 degrees for approximately 1 hour. Cool a few minutes before cutting.

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Meat Sauce With Pasta

July 10, 2006 @ 1:47 pm · Filed under Meat Recipes, Pasta Recipes

INGREDIENTS:-

29 oz. jar Prego marinara-style tomato sauce
1 lb. pkg. pasta (sm. shells ronzoni #28)
1 lb. ground lean turkey meat
1 med. clove garlic
1 lg. or 2 sm. onions
5-6 lg. fresh white mushrooms
4-5 sprigs fresh parsley
1/2 tsp. coarse ground black pepper
3 tbsp. safflower or preferred cooking oil
1/4 tsp. paprika
1/4 tsp. salt or salt substitute (Nu-Salt) if desired

DIRECTIONS:-

Put a large pot (4 quarts) of water to boil as you: Peel and mince garlic clove; peel and chop onion to small bite-size pieces; clean and slice mushrooms; wash and chop parsley.
Put 2 tablespoons cooking oil in a large frying pan (I prefer my electric skillet). Heat to 350 degrees. Add minced garlic, chopped onions, pepper, paprika and ground turkey. Stir often. When onions are translucent and meat is lightly browned, add marinara sauce. Turn heat down to 200 degrees. Stir to mix well and cover.

By now, the water should be boiling. If not, wait until it attains a rapid boil and then add 1 tablespoon cooking oil and 1/4 teaspoon salt, or salt substitute (Nu-Salt), if desired. Then add pasta shells slowly. Stir. Turn heat down to the lowest possible point that will maintain a slow boil. Stir to prevent the pasta from sticking to the pot of clumping together. Set timer for 10 minutes.

Stir meat sauce. Add chopped parsley. Cover and allow to continue cooking at a slow simmer for 5 minutes. Add mushrooms. Stir. Cover and allow to continue simmering. Stir pasta. When timer rings, stir sauce again, replace lid and allow to continue simmering while you:

Take paste to determine if it is well enough cooked (al dente or as you like it). When pasta is cooked, remove from heat. Add 1 cup cold water and stir to prevent further cooking. Then drain in colander. Place in large bowl.

Stir meat sauce and remove from heat. Serve sauce over pasta on individual plates or mix together in a large serving dish for a “help yourself” buffet. If cooking for less than 4, leftovers store best in separate airtight containers. Mix and reheat individual servings in microwave for 2 minutes. Remove and stir. Heat again for 2 more minutes.

Variations on this theme might include chopped green, red and/or yellow peppers, and small amounts of chili pepper. The sauce is also delicious when served over rice. A delicious and satisfying main course for four. Preparation time 30 minutes.

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Meat Stuffed Pasta Shells

July 10, 2006 @ 1:46 pm · Filed under Meat Recipes, Pasta Recipes

INGREDIENTS:-

20 jumbo pasta shells
1/4 c. chopped onion
1 clove garlic, minced
3 tbsp. butter, melted
1 1/2 lbs. ground beef
1/2 c. bread crumbs
1 egg, slightly beaten
3 tbsp. Parmesan cheese
1/4 tsp. nutmeg (optional)
1 jar spaghetti sauce
Parmesan cheese

DIRECTIONS:-

Cook pasta shells according to package directions. In large skillet saute onion and garlic in butter. Add and saute ground beef. Remove from heat, stir in bread crumbs, set aside to cool. Blend in egg, Parmesan cheese and nutmeg and salt and pepper to taste.
Pour 1/2 can spaghetti sauce into greased 2 quart baking dish. Using a small spoon, carefully fill each shell with meat filling. Place stuffed shells, side by side, filling side up into baking dish. Spoon remaining sauce over shells, sprinkle generously with Parmesan cheese. Cover and bake at 375 degrees for 35- 40 minutes.

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Meatballs And Pasta Picante Con Queso

July 10, 2006 @ 1:46 pm · Filed under Meat Recipes, Pasta Recipes

INGREDIENTS:-

1 lb. ground beef
1 c. fresh bread crumbs (2 slices)
3/4 c. Pace Picante Sauce
1/4 c. minced onion
1 egg
1 tsp. salt
2 tsp. ground cumin
1 (15 oz.) can tomato sauce
2 tbsp. minced parsley
1/2 lb. Velveeta
1 1/2 tsp. chili powder
1 tsp. ground coriander
1 lb. thin linguine or other pasta, cooked and drained
1/3 c. chopped fresh cilantro (optional)

DIRECTIONS:-

Combine meat, bread crumbs, 1/4 cup of the Pace Picante, onion, parsley, egg, salt and 1/2 teaspoon of the cumin. Mix well. Shape into 1-inch meatballs. Place on foil-lined jelly-roll pan sprayed with Pam. Bake at 400 degrees for 15 minutes or until done. Drain off drippings.
Combine tomato sauce, remaining 1/2 cup Pace Picante Sauce, cheese, chili powder, coriander and remaining 1 1/2 teaspoons cumin in large saucepan. Cook over low heat, stirring frequently until cheese is melted. Add meatballs; heat through. Spoon over pasta, sprinkling with cilantro and serve with additional Pace Picante.

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Meat And Pasta Bake

July 10, 2006 @ 1:44 pm · Filed under Meat Recipes, Pasta Recipes

INGREDIENTS:

4 oz. small shell or elbow pasta
1 lb. ground meat
1/2 c. chopped onion
1 can cream of celery soup
1 c. shredded cheddar cheese
8 oz. sour cream
1/4 c. milk
1 tsp. Worcestershire sauce
3/4 tsp. thyme, marjoram, or savory
10 oz. frozen mixed vegetables
1/4 c. crushed crackers

DIRECTIONS:

Cook pasta, set aside. Cook meat and onion until brown. Drain fat. Stir in soup, cheese, sour cream, milk, Worcestershire sauce, and herb. Stir in vegetables and pasta. Put mixture in a 2 quart casserole dish. Sprinkle with crackers. Bake at 375 degrees for 30 minutes, covered. Uncover and cook for 5 to 10 minutes more.

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Noodles with Meat and Vegetables

June 30, 2006 @ 9:12 am · Filed under Meat Recipes

INGREDIENTS:

3/4 lb. egg noodles
1/2 lb. eggplant, peeled and diced
1/2 lb. zucchini\cooked, sliced
2 Tbsps. virgin olive oil
1-1/2 lbs. sirloin steaks, cut into 1/2 inch slices
2 carrots\cooked, sliced
3/4 cup onion\cooked, diced
2 cloves garlic, minced
1 lb. recipe-ready crushed tomatoes
3 Tbsps. tomato paste
1-1/2 tsps. Italian herb seasoning
1/4 tsp. pepper
1/4 lb. shredded mozzarella cheese
3 Tbsps. grated Parmesan cheese

DIRECTIONS:

Cook noodles in boiling salted water until al dente. Drain and keep warm. Combine eggplant and zucchini in a colander and sprinkle generously with salt. Let sit 20 minutes. Rinse thoroughly under cold water. Drain and pat dry. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 4-5 minutes, stirring frequently, until browned. Add eggplant, zucchini, carrots, onions and garlic 3 minutes. Stir in remaining ingredients, except pasta and cheeses, and mix thoroughly. Reduce heat to low and simmer 20 minutes or until vegetables are tender. Combine noodles with vegetables in a serving bowl and toss. Sprinkle with mozzarella and Parmesan.

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