can anyone give me a good recipe, useing meat?

Question

i love meat it is my favorite type of food, but i dont have any recipeies beside just throwen it in the oven or on the stove depending on what meat it is, (steak is my favorite meat)

Answer 1

I love Pepper Steaks . This is my favourite recipe.Simple yet deeelicious.

* pound tender, round steak, sliced½ inch thick
* 3 green peppers
* ½ tablespoon corn syrup
* 1-½ cups meat stock
* 1 tablespoon Argo or Kingsford's Cornstarch
* ¼ teaspoon salt
* 3 tablespoons corn oil

Cube the meat. Wash the peppers, remove the seeds and cores, and dice. Heat the corn oil in a medium-sized frying pan, add the corn syrup and brown the meat and peppers in it, cooking about seven minutes. Stir in the cornstarch and seasonings and gradually the stock.. (Water may be substituted.) Boil three minutes and serve on rice.

Answer 2

try this it is very simple easy and cheap, take steak, rinse, sprinkle well with garlic powder, let sit while you melt a couple tablespoons butter in a skillet when butter is very hot add steak,fry till desired doneness adding more butter as needed, add more garlic when you flip the meat, when done remove from pan and add one can of drained sliced mushrooms to the drippings , sprinkle with garlic powder and a little salt, fry to hot through, remove from pan to pan add one package brown gravy mix , following directions on pack,in mean time bake a potatoe in microwave, and mix together three tablespoons mayo, one tablespoon horseradish sauce and a few dashes hot sauce of your choice , use this as dipping sauce for steak and the gravy for the baked potato think you will enjoy, this is very good wit h a boneless porkchop as well the mayo sauce is good with any beef, pork , or seafood but not chicken,
another is
take any cut of roast beef or pork, season with garlic powder, oregano, basil, a little chili powder, salt and pepper, brown on each side in a very hot skillet with mellted butter, once browned well on all sides , move to a large oven proof pot, deglaze pan you browned meat in , by adding about one cup water to the hot pan , pour over meat, add your fave veggies, and enough water to almost cover, reseason with the same seasoning s , bake one to two hours till done to your taste , can also put frozen corn on the cob on top , along the potatoes carrots , cabbage , onions, etc, then you have a whole meal in one just bake some rolls to go with it , the premade kind and you have a simple full dinner, dont forget the mayo sauce, it is GREAT with roast of any kind.

Answer 3

Meatball Sandwich

1.cheese
2.meatballs
3.bread
4.pasta

1.put the meatballs and pasta in the bread.
2.put the cheese on the bread.
3.put the sandwwich in the microwave until the cheese melts.
4.enjoy!(it is kinda hot)

Answer 4

Bacon-Cured Skirt Steak with Chanterelles and Shallots:

The skirt steaks need to cure overnight, so plan accordingly.

3/4 pound double-smoked bacon, sliced 1/8 inch thick
Four 1/2-pound skirt steaks
3 tablespoons unsalted butter
4 large shallots, thinly sliced
3/4 pound white mushrooms, thickly sliced
1/4 pound small chanterelle mushrooms, thickly sliced if large
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 tablespoon coarsely chopped parsley

1. Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.

2. Melt 2 tablespoons of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tablespoon of butter and cook, stirring, for 1 minute. Season with salt and pepper and transfer to a saucepan.

3. Remove the bacon slices from the steak and save for another use. Heat 1/2 tablespoon of the oil in each of 2 large skillets. Add 2 steaks to each skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the steaks and cook until medium rare, about 3 minutes longer. Transfer the steaks to a carving board and let rest for 5 minutes.

4. Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve.

Yield: 4

Answer 5

Put your meat on a fire.
Works every time.

Answer 6

hi !

check this out ! tons of original meat recipes to try out

http://www.recipezaar.com/recipes.php?q=meat

thanks

Answer 7

Beef Tenderloin Steaks with Blue Cheese Topping

Ingredients:

Steaks:
4 beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, cut in half
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

Blue Cheese Topping:
2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
dash ground white pepper

Preparation:
Combine topping ingredients in small bowl.
Rub both sides of beef steaks with cut sides of garlic clove. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat.

Broil 13 to 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping.

Season with salt, sprinkle with parsley.

Grilling Note: Place well-trimmed steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. One minute before steaks are done, top evenly with topping.
*********************
Tournedos of Beef with Asparagus and Crabmeat

Ingredients:

Blender Hollandaise:
1 1/2 cups (3 sticks) unsalted butter
4 large egg yolks
2 teaspoons lemon juice
2 teaspoons water
4 drops hot sauce
pinch cayenne

Beef and Asparagus:

16 medium asparagus spears, trimmed
8 pieces beef tenderloin, each about 1-inch thick
Kosher salt to taste
ground black pepper to taste
1/4 cup olive oil
2 tablespoons unsalted butter
1/2 cup king crabmeat

Finish and Serve:
chopped parsley or chives for garnish

Preparation:
To Make the Blender Hollandaise:
Melt the butter in a small saucepan. Place yolks, lemon juice and water in a blender and blend until smooth. With the motor running, add the hot melted butter by droplets to the yolk mixture. Once you’ve incorporated 1/2 cup of the butter, begin pouring in a thin stream until all the butter is incorporated. Add the hot sauce and cayenne.
Remove sauce from blender and season with salt and pepper. Keep in a warm place or in an insulated thermos until ready to serve.
To Make the Beef and Asparagus:
Bring a medium saucepan of salted water to a boil. Add asparagus and cook until just tender, 3 to 4 minutes. Plunge into cold water to cool, drain and pat dry. Set aside.
Preheat oven to 400 degrees F. Season beef with salt and pepper. Heat oil in a large, heavy skillet over high heat. Add beef and sear on both sides until nicely browned. Place in the oven and cook until beef reaches the desired doneness, about 8 minutes for medium rare.
Meanwhile, melt 1 tablespoon of the butter in a small saucepan. Add crabmeat and cook until warmed through. Heat the remaining tablespoon butter in a small skillet and reheat asparagus. Season asparagus with salt and pepper.
Finish and Serve:
Place two pieces of beef on each of four warmed dinner plates. Top beef with two asparagus spears. Divide the crabmeat between the plates, spoon warm hollandaise over beef and asparagus and garnish with chopped parsley.