11793 meat eaters will love Recipes

egg, lightly beaten, pasta sauce, divided (i used 2 cups home made), seasoned dry bread crumb, fine, salt, black pepper, ground beef, mozzarella cheese (i used 2 sticks string cheese) or 2 sticks mozzarella string cheese (i used 2 sticks string cheese), prosciutto (about 2 oz), spinach fettuccine, fresh (for big eaters or teens you may want to use more than 9 ounces), parmesan cheese

butter, yellow onions, sliced very thin, brown sugar, pizza dough (store bought,frozen or in a can), gorgonzola, crumbled bacon (optional for the meat eaters)

sliced zucchini, bisquick, eggs, oil, grated mozzarella cheese, grated parmesan cheese, pepper

copycat outback chopped salad recipe, member asked me to help her find a good, delicious chopped salad ., i thought this was a superb choice ., i hope she and others will love this., candied cinnamon pecans, sliced-lengthwise pecans, cinnamon, dark brown sugar, butter, melted, blue cheese vinaigrette, olive oil, white vinegar or champagne vinegar, balsamic vinegar, dijon mustard, sour cream, chopped fresh basil, salt & freshly ground black pepper, to taste, crumbled blue cheese, salad, chopped bibb lettuce or butter lettuce, chopped red leaf lettuce, chopped iceberg lettuce, green onion, chopped, preheat oven to 375 degrees f., candied cinnamon pecans, pecan half into three lengthwise pieces. mix together the cinnamon and brown sugar. toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside., blue cheese vinaigrette, whisk together the vinaigrette ingredients .

yves ground round vegetarian ground beef , original flavour or 1 1/2 cups rehydrated textured vegetable protein, garlic, minced, onion, chopped, jalapenos or 1 habaneros or 1 chili pepper (optional), green pepper, chopped, stalks celery, diced, kidney beans (red or white ), diced tomatoes, chili powder , to taste, black pepper, salt, red pepper flakes , to taste

pork shoulder , from any marketplace, olive oil, minced fresh garlic cloves, soy sauce, apple cider vinegar, brown sugar, raisins, tomato, diced, dried shrimp paste , compliments this dish very well (available at any oriental market)

ground beef, mild enchilada sauce (or hot if you like ), onion, shredded cheddar cheese, corn tortilla

elbow macaroni, dill pickles, minced, black olives, minced, green onions, chopped (to taste), mayonnaise (add more to taste), yellow mustard (optional), salt (to taste), pepper (to taste), shredded cheddar cheese (to taste)

sugar, apples, sugar, butter, bread (if you can find raisin and cinnamon is better), eggs, condensed milk, milk

boneless skinless chicken breasts, onions (chopped or minced ), garlic powder, ketchup, brown sugar, water, vinegar, dry mustard

vegetable oil, lime juice, tabasco sauce, red wine, dry mustard, salt, dried marjoram, dried thyme, steaks (1 lb each)

fresh cooked spinach, chopped finely (or use frozen thawed , squeezed after cooking), fine dry breadcrumb, grated cheddar cheese, onions, grated, salt, pepper, eggs, beaten, milk, soft buttered bread crumb

almonds, canned mandarin oranges, honey, sugar substitute, red wine vinegar, onion, salt, oil, water

diced tomatoes with green pepper and onion, black beans, corn (drained ), garbanzo beans (drained and rinsed ), chili seasoning mix (i used hot) or 1 (1 1/4 oz) package taco seasoning (i used hot), water, beer (can use water or broth instead), roasted red peppers, cut into chunks (i used the kind from a jar), chopped jalapenos (to taste) or 2 tbsp chili peppers (to taste), diced garlic, tabasco chipotle hot sauce, dried cilantro (or fresh if you have it)

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock., more onions , quartered. (don tsp bother taking off the skin.) i think yellow onions are nicest for stock, and it s best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions., carrots , including their tops (but not the carrot greens), chopped into a few pieces., more leeks (nice but not required), chopped and washed, garlic cloves, in their skin, crushed with the side of a knife blade, celery ribs, coarsely chopped, parsley sprigs, fresh thyme (or dry , if you don tsp have fresh), fresh sage leaves (or some dry, if you haven tsp got fresh), fresh marjoram or oregano sprigs, bay leaves, black peppercorns, sea salt to taste, cold, filtered water, potato, sliced, mushrooms, sliced, more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth), meat-eaters variation : chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass), avoid adding the following vegetables to stocks, as they tend to make them bitter, broccoli , cabbage, and other cruciferous vegetables, zucchini and other squash

egg white : when you make merengue pour the sugar in 2 sequences, this way the merengue will not get soft, pastry dough : if you want to get a softer and fluffier dough add to it a shredded apple, endives : if you want to take out the bitterness, keep them 20 min in water mixed with milk, cheese : if you have a that is too dry, keep it covered in a wet towel ( in white wine - wow, this is expensive! - hope that is worth it) for 1/2 hour in the fridge, tomato paste : add it in a stew only at the end, otherwise the meat will become dry, coffee : add a piece of chocolate in it when making for an outstanding taste, coffee : good quality has a deep color, similar to the tobacco, if it is too shiny, it means it has been covered in oil, in serving to weigh more, meat : if you want to know if a piece of has been previously frozen, check if it has a lot of blood on it, if it doesn tsp - it is fresh, meat : dry - leave the stakes a few minutes in water, soda bicarbonate and white vinegar - it will tenderize it, meat : do not put paprika directly on the before you bbq - it will turn bitter, just add it at the end, meat - dredge meat through olive oil - it will make it softer meat - leave the meat a few minutes in rakia ( shlibovitz) in serving to tenderize it - yeah, i like this 1, meat - another way to tenderize it is to keep it for 1/2 hour in yogurt or sourmilk

family sized package ground beef (it must be cheap or it will be dry), onion, chopped, eggs (or how ever many it will take...you will understand later), saltine crackers, crushed (per 2 lb of ground meat, adjusted as needed), garlic cloves, crushed (per 2 lb of ground beef, adjust to your taste), dried sage (per 2 lb, adjust accordingly), poultry seasoning (per 2 lb beef, adjust to taste), brown sugar (white sugar can be used if that s all you have), hickory flavored barbecue sauce (any brand will do, but make sure it is either of the 2 varieties) or 1 (16 oz) bottle mesquite smoke barbecue sauce (any brand will do, but make sure it is either of the 2 varieties), salt and pepper, brown sugar (i use a 12 oz coffee mug to measure it in) or 12 oz white sugar (i use a 12 oz coffee mug to measure it in)

ground beef (ground chuck is best), garlic cloves, yellow onion, wonton wrappers (any size will work), ground cardamom (to taste), cayenne pepper (to taste), salt & pepper, vegetable oil , for deep frying, yogurt , sauce for dipping