Meat Appetizers recipes

Results: 4851 - 4857 of 4857
Ingredients (29) Eye: Ricotta Cheese Filling Ingredients 2 cups (16 ounces) Ricotta cheese, drained 1/2 cup grated Parmesan cheese 1 ½tablespoon min... ( more )
- Ricotta Cheese Filling Ingredients
- 2 cups (16 ounces) Ricotta cheese, drained
- 1/2 cup grated Parmesan cheese
- 1 ½tablespoon minced fresh parsley
- 1 tablespoon minced garlic
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 2 eggs, beaten
- Meat Sauce Ingredients:
- Spray cooking oil
- 2-3 tablespoons olive oil
- 1 large onion, chopped
- 8 oz mushrooms, sliced
- 1 pound ground sirloin or chuck
- 1 pound ground pork
- 1 teaspoon salt
- 1 teaspoon pepper
- 16 ounces good beef broth/stock
- 16 ounces water
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh parsley
- 1 4 ¼ ounce can slicedblack olives, rinsed and drained,
- 2 28-ounce cans crushed tomatoes
- Salt and pepper
- Lasagna Ingredients
- 1 pound dry lasagna noodles
- 2 pounds block Mozzarella cut in thin slices or 2 pounds or more shredded Mozzarella cheese
- 1 cup grated Parmesan cheese
- salt and pepper
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Ricotta PreparationPut all ingredients in a large bowl and mix well with a large spoon. Sauc... ( more )

Prep: 40m Cook: 120m Servs: 10

Ingredients (26) Eye: For Stuffing: 7 oz. frozen chopped spinach (thawed and drained) 1/2 c. chopped onion (cooked in 1 tablespoon oil) 1/2 to 3/4 c.... ( more )
- For Stuffing:
- 7 oz. frozen chopped spinach (thawed and drained)
- 1/2 c. chopped onion (cooked in 1 tablespoon oil)
- 1/2 to 3/4 c. seasoned bread crumbs
- 1 large egg (beaten)
- 10 slices proscuitto
- 1/4 pound hard aged provolone cheese (sliced thin)
- salt and pepper to taste
- For Meat:
- 2 1/2 lbs. round steak (pounded thin and cut into 6 pieces approximately 3"x6")
- kitchen string
- For Red Sauce:
- 2 cans (28 oz.) tomato sauce
- 2 cans (28 oz.) tomato puree
- 1/2 c. sugar
- 1/4 c. choppedparsley
- 3 Tbsp. dried oregano
- 3 Tbsp. dried basil
- 1 bay leaf
- 2 Tbsp. olive oil
- 1 small onion, choppped
- 2 cloves garlic
- salt and pepper
- grated parmesan cheese
- For Pasta:
- 1 pound cooked rigatoni
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For stuffing:Mix stuffing ingredients (except proscuitto and provolne) to form stuffing. Us... ( more )

Prep: 20m Cook: 60m Servs: 6

Ingredients (28) Eye: <B>Turkey:</B> 4 quarts water 1 cup coarse salt 1 18-pound turkey; neck and giblets reserved for Giblet Broth1 cup (2 sticks) b... ( more )
- <B>Turkey:</B>
- 4 quarts water
- 1 cup coarse salt
- 1 18-pound turkey; neck and giblets reserved for Giblet Broth1 cup (2 sticks) butter, cut into pieces, room temperature
- 1/4 cup fresh orange juice1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh thyme or 1 tablespoon dried
- 1 tablespoon grated orange peel
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- <a href="/recipes/recipe_views/views/2772">Corn Bread Stuffing</a>6 tablespoons (3/4 stick) butter
- 6 tablespoons all purpose flour
- Chopped turkey neck meat and giblets reserved from Giblet Broth
- 3 hard-boiled eggs, finely chopped
- 3 tablespoons brandy<B>Giblet Broth:</B>
- 2 tablespoons (1/4 stick) butter
- Neck and giblets reserved from 18-pound turkey (discard liver, if desired)
- 1 1/2 cups chopped carrots
- 1cup chopped onion
- 1/2 cup chopped celery
- 5 cups water
- 1 cup dry white wine
- 2 3-inch pieces leek (white and pale green parts only)
- 8 parsley sprigs
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 2 whole cloves
- 1/4 teaspoon whole black peppercorns
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A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tender... ( more )

For turkey: Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until... ( more )

Servs: 12

Ingredients (20) Eye: <B>For Braised Veal Shanks</B> 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well 5 pounds 2-inch-thic... ( more )
- <B>For Braised Veal Shanks</B>
- 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well
- 5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone
- all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium-large onion, halved lengthwise and sliced thin
- 2 large garlic cloves, minced
- 1 anchovy fillet, chopped
- five 3- by 1/2-inch strips fresh lemon zest
- 1 1/2 tablespoons drained bottled capers
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried, crumbled
- 1 1/2 cups dry white wine
- 1 1/2 cups low-salt chicken broth
- <I>Accompaniment: gremolata (recipe follows)
- Garnish:</I> dried caper berries**
- <B>For Gremolata</B>
- 1/4 cup finely chopped fresh parsley leaves
- 1 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons minced garlic, or to taste*Cracked unpitted brine-cured green olives are available at specialty foods shops and Mediterranean markets.<p>**Drained caper berries are available at specialty foods shops.<p>
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Can be prepared in 45 minutes or less. ( more )

Make Braised Veal Shanks: Preheat oven to 425&deg;F. Pit 1/4 cup olives and chop fine. Light... ( more )

Servs: 6

Ingredients (23) Eye: <B>For the filling</B> 4 cups chicken broth 3 carrots, cut crosswise into 1/4-inch slices 3/4 pound red potatoes, quartered len... ( more )
- <B>For the filling</B>
- 4 cups chicken broth
- 3 carrots, cut crosswise into 1/4-inch slices
- 3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
- 2 large ribs of celery, cut crosswise into 1/2-inch pieces
- 2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
- 1 onion, chopped
- 3/4 stick (6 tablespoons) unsalted butter
- 6 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon freshly grated nutmeg, or to taste
- 1/2 cup minced fresh parsley leaves
- <B>For the biscuit crust</B>
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into bits
- 2 tablespoons cold vegetable shortening, cut into bits
- 1/3 cup grated sharp Cheddar
- 1 large egg
- about 1/3 cup buttermilk
- an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
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Make the filling: In a saucepan bring the broth to a boil, add the carrots, the potatoes, an... ( more )

Servs: 4

Ingredients (28) Eye: <font size="2"><p>EGGPLANT <p>2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices <p>1/2 c... ( more )
- <font size="2"><p>EGGPLANT
- <p>2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
- <p>1/2 cup extra-virgin olive oil
- <p>Kosher salt and freshly ground black pepper
- <p>MEAT SAUCE
- <p>2 tablespoons extra-virgin olive oil
- <p>1/2 medium yellow onion, chopped
- <p>3 cloves garlic, minced
- <p>1 pound ground beef
- <p>1/2 teaspoon dried oregano
- <p>1/8 teaspoon ground allspice
- <p>Pinch of ground cloves
- <p>1 cinnamon stick, broken in half
- <p>1/2 teaspoon kosher salt, plus to taste
- <p>Freshly ground pepper
- <p>1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
- <p>1 bay leaf
- <p>CUSTARD SAUCE
- <p>5 tablespoons unsalted butter
- <p>6 tablespoons all-purpose flour
- <p>3 cups whole milk, room temperature
- <p>1 1/2 teaspoons kosher salt
- <p>Pinch of ground nutmeg
- <p>1 large egg
- <p>2 large egg yolks
- <p>1/2 cup dried breadcrumbs
- <p>3 tablespoons Pecorino Romano (I used freshly grated Parmesan)
- </font>
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This makes a great appetizer or an excellent side dish. ( more )

Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both side... ( more )

Ingredients (33) Eye: 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch (see note 1) 13-16 ounces of roasted gre... ( more )
- 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch
- (see note 1)
- 13-16 ounces of roasted green chile; chopped
- (see note 2)
- 3-6 cloves of fresh garlic; minced (to taste)
- 2 onions; chopped to 1/4 inch;
- (see note 3)
- 28-42 chicken stock or 2-3 of 14 oz. cans of low sodium chicken broth
- (see note 4)
- 1 cube chicken flavored buoillon,
- (see note 4)
- 2 teaspoons of ground cumin (to taste)
- (see note 5)
- Pinch of white pepper (to taste)
- (see note 6)
- 1/8 teaspoon of black pepper (to taste)
- (see note 6)
- 1 heaping teaspoon dried oregano (to taste)
- (see note 7)
- Salt (to taste)
- (see note 8)
- 1 tablespoon of flour
- Vegetable cooking oil; as needed
- Notes:
- 1. Preferred are steaks with bone from a blade roast. This cut is easier to work with when separating the meat, bone, fat & gristle. This may seem tedious but all parts will be used.
- Do not confuse this with the loin blade chop. This cut has a nice balance of meat and fat.
- 2. Preferred is frozen or fresh New Mexico roasted green chile. The canned chile seems to give a taste of vinegar. A good brand is Bueno (www.buenofoods.com) as they have a mild chopped and a very nice Autumn Roast. Some fresh minced jalapeño can als
- 3. Preferred is the white onion as the taste is a bit stronger than the yellow onion.
- 4. Chicken stock adds the needed depth to the soup. To make a rich chicken stock is a challenge of its own. However, use of canned low sodium chicken broth, supplemented by a good chicken flavored bullion, is a good substitute. A preferred brand of b
- 5. The use of cumin in green chile is cause for discussion within the families. Here, it is a preferred ingredient that adds a needed quality. The use of cumin is actually overshadowed by the discussion for the use of cilantro, some of the family bel
- 6. The use of any type of ground pepper in green chile is another point of discussion. However, the use black and white ground pepper adds a nice dimension.
- 7. The use of dried oregano is a basic. Remember to crush the oregano before adding.This releases the rich flavors and wonderful smells.An Italian seasoning herb blend also works very nicely.
- 8. The use of fine grain sea salt has become a recent preference. This is a recent change.
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Cooking Tools:4 quart or bigger stockpot; Use traditional cookware instead of non-stick cook... ( more )

Prep: 30m Cook: 60m Servs: 8

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