Non-Poultry Recipes....?

Question

My husband is allergic to poultry. Before I met him I mostly ate chicken and had TONS of recipes for chicken casseroles, etc. But now I am running out of ideas for dinner. I would love to see some of your favorite beef or pork recipes! And would appreciate any dinner ideas! Thanks so much!! Have a good day.

Answer 1

have you ever thought of using pork or beef or seafood in place of chicken in your recipes....of which you are fimilar with making...i can garantee you will be shocked at the result you can come up with.....try it...

Answer 2

Italian Spaghetti and Meatballs

Ingredients
½ slice white bread, crust removed
2 ½ tablespoons Low-fat milk
½ pound Lean ground beef sirloin
½ tablespoon Finely chopped onion
½ tablespoon Chopped fresh parsley
½ beaten egg
1 ½ tablespoons Freshly grated Parmesan cheese
Pinch freshly grated nutmeg
1 pinch Salt
Freshly ground black pepper
½ cup Dry, unseasoned bread crumbs
1 tablespoon Vegetable oil, or as needed
½ cup Canned Italian tomatoes, cut up, with their juice
1 cup Tomato sauce
½ pound Spaghetti

Preparation
1. Place the bread in a heat proof bowl. Heat the milk in the microwave and pour it over the bread. Mash the bread with a fork and let cool.

2. In a large mixing bowl, combine the ground beef, onion, parsley, egg, Parmesan cheese, nutmeg, salt, pepper and bread mixture. Mix everything gently (so that it does not compact) and thoroughly.

3. Gently shape the mixture into small round balls about 1 inch in diameter. Roll the meatballs in the bread crumbs.

4. Heat the oil over medium-high heat in a skillet large enough to accommodate all of the meatballs in a single layer. Carefully add the meatballs to the skillet and brown them on all sides.

5. Drain any excess fat from the pan. Turn the heat to medium and add the Italian tomatoes and a pinch of salt. Turn the meatballs to be sure that they are not sticking to the bottom of the skillet. Cover the skillet and cook until the tomatoes have thickened, about 25 minutes.

6. Add the tomato sauce to the skillet and heat with the meatballs.

7. Bring a large pot of salted water to a boil. Add the spaghetti and cook until it is al dente, about 10 minutes. Drain and toss the spaghetti with the sauce and meatballs. Place the spaghetti in a large warm serving platter and arrange the meatballs on top. Serve immediately.

Answer 3

If you like chicken but your hubby can't have it... try Morningstar Farms or Quorn brands of chik'n. They're marketed for vegetarians... but it would work great for you. Morningstar has chikn patties, nuggets & strips... Quorn has "naked cutlets" which is like a boneless skinless breast, nuggets, patties & "cubed" style chik'n. None of these contain ANY MEAT...so should be fine for your hubby. The taste and texture is almost identical to chicken. The Quorn brand naked cutlets can be used like regular chicken (I"ve even barbecued it on the grill), but the Morningstar stuff gets soggy if it's cooked in liquid, so cook it in the oven, then pour sauce, etc on it right after serving (or not at all).

Answer 4

Juicy Hamburger Patties

ingredients:
2 lbs. ground beef
3 T sugar
3 T soy sauce
1 t grated ginger
1 c chopped green onions
3 eggs (well beaten)
flour
oil

Mixture #1:
soy sauce
sugar
ginger

Mixture #2
eggs
onions

Shape hamburger into patties.
Dip hamburger patties into mixture #1.
Coat both sides with flour.
Dip hamburger patties into mixture #2.
Pan fry in lightly oiled pan on low heat until done.

You can eat them with hamburger buns and add tomatoes.

Answer 5

Bubble Pizza

2 tubes biscuits, cut each biscuit into 1/4s
1 lb hamburger, browned and drained
2 cups moz cheese, shredded
1 can pizza sauce

place biscuits in 9x13 baking dish, stir in hamburger, sauce and cheese - bake according to directions on the tube of biscuits

Answer 6

Go to Allrecipes.com or Meals.com, they have tons of recipes for Beef and Pork and vegetarian meals too.

Answer 7

sophisticated issue. search with the search engines. it could help!

Answer 8

Here's some ideas --

Smoked Sausage Stew

INGREDIENTS:
1 lb smoked sausage in 1/2-inch slices
3 to 4 medium potatoes, cut into 1-inch cubes
1 (15 oz.) can green peas, undrained
1 (14.5 oz.) can chopped tomatoes, undrained (may use plain, Italian seasoned, etc.)
2 cubes beef boullion
2 tablespoons dried minced onion
1 1/2 cups water

PREPARATION:
Combine all ingredients in the slow cooker; cover and cook on low for 5 to 6 hours.


Smoked Sausage in Mushroom Wine Gravy

INGREDIENTS
1 (.75 ounce) packet dry mushroom gravy mix
1/4 cup red wine
1 cup water
1 pound smoked sausage, sliced
4 ounces mushrooms, sliced
1/2 teaspoon freshly ground black pepper

DIRECTIONS
In a saucepan, stir together the gravy mix, red wine, and water. Bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute. Mix in the sausage and mushrooms. Season with pepper. Continue to simmer until heated through.

Serve up with mashed potatoes and corn. Try serving over rice or egg noodles.


Beef Stroganoff

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal® all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.


Southwestern Skillet Bake

1 pound lean (at least 80%) ground beef
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
1 can (11 ounces) Green Giant® whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup Original Bisquick® mix
3 eggs

1. Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot.
2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese.
3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.

Substitution
Use Green Giant® Mexicorn® whole kernel corn with red and green peppers instead of plain corn to add even more of a Southwest twist to this skillet bake.

Substitution
Don’t have Cheddar cheese? Use the same amount of another cheese you have on hand.



Beef Cassoulet with Herb Dumplings

1 pound lean ground beef
1 cup water
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
2 cloves garlic, finely chopped
1 medium celery stalk, thinly sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 can (15 to 16 ounces) navy or kidney beans, drained
1 can (14 ounces) beef broth
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
2 cups Original Bisquick® mix
2/3 cup milk
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves

1. Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef. Heat to boiling; reduce heat.
3. Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Simplify
Save time, not to mention tears. Use prechopped onion found in bags in the freezer section of your grocery store.

Did You Know...
One medium clove of garlic, finely chopped, is the same as 1/4 teaspoon instant minced garlic. In this recipe, use 1/2 teaspoon instant minced garlic for the fresh.