Favourite recipe involving meat?....?

Question

i should have said...

I WANT the recipe also!

Answer 1

CHICKEN AND BROCCOLI BAKE

3 c. shredded cheddar cheese
1 1/2 c. cut up cooked chicken
2/3 c. chopped onion
1 (10 oz.) pkg. frozen chopped broccoli
1 1/3 c. milk
3 eggs
3/4 tsp. salt
1/4 tsp. pepper
3/4 c. Bisquick

Mix all ingredients, save some cheese for top of casserole. Place in oiled baking dish. Cook 35 minutes or until knife inserted comes out clean. Place remaining cheese and let melt. 6-8 servings.

Answer 2

Grilled Tenderloin

1 whole beef tenderloin, trimmed of fat & silverskin-about 4 lb
1 tbs vegetable oil
kosher salt & pepper, onion powder, garlic powder, dry thyme
2 tbs herb/garlic butter, at room temp

Brush oil over meat. Season evenly with seasonings. Allow to rest at room temp for 30 minutes.

Preheat gas grill to high heat for 15 minutes. Turn heat to low & put the meat on the grill. Close the lid & let the meat cook for 12 minutes. Turn over & cook another 10-15 minutes or until it is medium rare at the widest part. Remove from the grill. Dot with butter, tent with foil. Let sit 5 minutes, then cut into thin slices

You can do this on a charcoal grill-just set it up for indirect cooking. Sear the meat on all sides on the hot side (about 1 minute per side), then move to the other side of the grill. Cook, turning occasionally until meat is medium-rare. Either way-use an instant read meat thermometer-about 125 degrees is medium rare. The thinner end of the meat will be better done but still tender & tasty.

Answer 3

CHICKEN BREASTS SUPREME
6 boneless chicken breasts
6 slices bacon
1 jar dried beef- 8 oz (chopped)
1 can cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces (drained)-optional
1/2 c. sour cream
Parsley- optional (gives a nice pretty effect)
Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.
Note: I wash the dried beef in warm water and then drain, to take away the saltiness. Although this contains bacon, this is not a greasy dish. Very delicious

Answer 4

Beef Tenderloin With Beaujolais Jus

We recommend using a fairly good wine for the best flavor. If you have leftover beef, serve it on sandwiches with horseradish cream, which you can make by combining 3/4 cup fat-free sour cream and 3 tablespoons prepared horseradish.
Ingredients

1 (2 1/4-pound) beef tenderloin
5 teaspoons minced fresh thyme, divided
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (750-milliliter) bottle Beaujolais or other light, fruity red wine
1 (14 1/4-ounce) can fat-free beef broth
2 garlic cloves, minced
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon olive oil
Cooking spray
Preparation
Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.

Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Remove wine mixture from heat; set aside, and keep warm.

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add tenderloin, browning on all sides, about 12 minutes. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a serving platter, and cover with foil. Let stand for 10 minutes. Serve with Beaujolais jus.
Yield

8 servings (serving size: 3 ounces beef and 3 tablespoons jus)
Nutritional Information

CALORIES 201(39% from fat); FAT 8.6g (sat 3.2g,mono 3.5g,poly 0.4g); PROTEIN 25.7g; CHOLESTEROL 71mg; CALCIUM 17mg; SODIUM 372mg; FIBER 0.3g; IRON 3.6mg; CARBOHYDRATE 3.7g

Answer 5

Barbeque Pork Ribs

-marinate ribs overnight in favorite barbeque sauce
-wrap ribs in tin foil and cook on 275-300 F for 4 hours

The meat falls right of the bone and they are juicy.

Answer 6

Pied de cochon aux sauce gribiche. I got this from a cookbook by the ultra-fancy US chef Thomas Keller, but actually it's just a clever thing to do with one of the cheapest and least used pieces of meat ever - fresh pork hock. You can get a pork hock in my favourite butcher for 1 euro. You need at least two for this recipe. They have to be fresh pork - make it with cured ham hock and it will be disgusting.

You simmer the pork hock/s in water with onion, leek and carrot for about two and a half hours, until you can puncture the skin with a finger, skimming the scum from the pan all the while. In the meantime, you soften a lot of chopped shallot in a frying pan with butter and olive oil. You also chop some flat-leaf parsley - a lot, for preference.

When the pork hocks are tender, you take them out one at a time and quickly remove the meat and skin from the bone. You shred the meat with your fingers and chop up as much of the skin into small dice as weighs about half of the weight of the meat from each hock. You have to work quick, because as the skin cools it gets more rubbery and harder to work with. Keep going until both hocks are done.

You then mix the shredded meat and skin in a bowl with the softened shallot, chopped parsley and a generous tablespoonful of Dijon mustard, and season to taste. Eat a bit of it at this stage to make sure you like it. If you like pork, you will. It's rich and tangy and fresh all at once.

Next, you lay out two sheets of tin foil in layers, and form the meat/shallot/parsley/mustard mixture into a roughly 3-inch thick, foot-long sausage, which you then wrap up tightly in the tinfoil and refrigerate overnight, or for up to three days, no longer.

When you're ready to make it, you unwrap it, cut it into portions as big as you want to serve, spread the flat cut sides with more Dijon mustard and dip in breadcrumbs, fry off each breaded side till brown, and then finish them off in a medium oven for about 12 minutes until warm. Don't be tempted to cook them for much longer, as they will simply collapse in the oven. Serve with a sauce made of chopped flat-leaf parsley, chopped capers, chopped shallots, chopped cornichons, a dash of red wine vinegar, chopped hardboiled egg and olive oil.

This is a truly incredible, 3-star gourmet dish, and the great thing is that the main feature - the meat part - will cost you about 3 quid. The sauce is more expensive, unless you already have capers, cornichons and eggs in the house. The real expenditure is the work it takes to make. But I have never seen anyone try it and not look at me with love.

Answer 7

Do you want the whole recpie or just the answer of what i like my email is [e-mail] to answer that question i just asked. My favorite recipe involving meat is vegatable pie with chiken inside its soooo good!!! You shoulld try it. Trust me!

Answer 8

Baked Ziti with Italian Sausage and Spinach!

I know a lot of people don't eat spinach( I don't) but trust me you can barely taste it my husband said "he doesn't eat spinach or Italian sausage" but he loves this dish.

2 lbs of ground Italian Sausage/or 2 packs of Italian sausages
1tblspoon of olive oil
1 onion cut small
1 tbl spoon of minced garlic (Jarred is fine)
1 box of frozen spinach
2 jars of your favorite tomato sauce
12 oz of Penne Rigata pasta
Parmesan cheese (much as you prefer)
Shredded mozzarella (much as you prefer)

Pre-heat oven to 375
Cook the noodles ( al denty) 7 minutes
Un-thaw spinach in microwave once unthawed wring as much water out of it as possible
Pre-heat a huge skillet or pot add a little olive oil, once pot is hot add the sausage, onion, and garlic a little salt and pepper to taste, Once meat is done add sauce to skillet let it simmer on low for about 5 minutes. Once sauce has simmered add as little or as much spinach as you prefer the noodles and Parmesan cheese mix thoroughly add entire pot to a baking dish and add as much shredded mozzarella cheese to the top as you like, bake for about 10-12 minutes or until cheese has melted. I serve this dish with a simple side salad and croissants. ENJOY!!!

I have also tried this dish with both chicken and beef, which are just as good.

Answer 9

Broiled T-Bone medium rare.

Answer 10

Roast prime rib