207 meat size Recipes

sirloin roast, salt, fresh ground black pepper, olive oil, sweet onions, coarsely chopped (vidalia), dried thyme, beef broth, worcestershire sauce, yukon gold potatoes (golf-ball size) or 24 red potatoes (golf-ball size), unsalted butter, all-purpose flour

chicken breast, boneless, skinless , cut into chicken wing sized pieces, cayenne, onion salt, red hot sauce, butter, melted, light sour cream, blue cheese, crumbled, light mayonnaise, skim milk, worcestershire sauce, carrot sticks, celery rib

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

diced tomatoes, mixed beans, cilantro, cleaned stems removed and finely chopped, onion, finely diced, stew meat, chopped into strips (meat is optional) or 1 small cubes about the size of 1 steak (meat is optional), water, chicken bouillon cubes, crumbled, lime, drops oil , for browning meat

thigh meat (cut bite size chunks ) or 1 1/2 lbs dark meat (cut bite size chunks), teriyaki sauce, worcestershire sauce, garlic salt, ginger powder, brown sugar, granulated sugar, white grape juice, bourbon, water

stewing chicken, stewed, skinned and deboned, meat cut bite-sized, can sub 3-4 boneless skinless chicken breasts, aged swiss cheese , shred 8 oz., thinly slice rest (4 oz.), sour cream , don tsp sub. light, divided, del monte original stewed tomatoes, chopped with juice, soft taco-size flour tortillas , not large burrito size, oil, for soft-frying

lobster meat (bite sized chunks), butter, milk, all-purpose flour, chopped onions, white wine, prepared mustard, salt and pepper, parsley flakes, lea & perrins worcestershire sauce, tabasco sauce, curry powder, ritz cracker, topping

very thin round steak, sliced top to bottom maybe 1/4 inch, red bell pepper, sliced top to bottom maybe 1/4 inch, green bell pepper, sliced top to bottom maybe 1/4 inch, yellow onion, cut top to bottom lay flat and sliced top to bottom inch, white mushrooms or 8 oz brown button mushrooms, roughly sliced chopstick sized chunks, garlic , smashed and chopped roughly, gingerroot , peeled smashed,then chopped, low-sodium beef bouillon powder, sugar, hoisin sauce, dark soy sauce or 1 tbsp soy miso (no salt now there s enough in the soy cute rice to go with it, optional), grain rice, water, veg-all vegetables or 1 can small mixed vegetables, drained

whole berry cranberry sauce, cream cheese, softened, minced crabmeat, green onions, white and green parts, sliced, phyllo cups, thawed (the bite sized ones)

meat balls, bread crumbs, egg, teas. salt, teas. hot sauce, mix together and shape into medium size balls, a side ., soup base, water, whole kernel corn, chopped potatoe, chopped (de-string )celery, sliced carrots, chopped onion, beef bouillon cubes, teas. hot sauce, cheez whiz, place prepared meat balls and all other ingred.except the cheez whiz in the slow cooker.stir gently., cover and cook on low for 8 to 10 hours, before serving,stir cheez whiz into hot soup until melted., serve and enjoy

meat, cut into bite size chunks (your choice ;poultry,beef,pork,wild game), sliced carrots (or sm.bag baby carrots), sliced celery, onion, chopped, green pepper, chopped, mushrooms (i use about 1lb fresh ), diced tomatoes, tomato soup, salt & pepper, brown sugar, ground ginger, worcestershire sauce, water, pineapple chunk (optional)

sized pieces cooked chicken breast meat, peeled -- diced apple, diced celery, chopped cashews, golden raisins, mayonnaise, boiled dressing, light brown sugar, curry powder, salt, boiled dressing, sugar, dry mustard, salt, flour, egg, cider vinegar, water, butter or margarine

sized pieces chicken meat or 400 g beef or 400 g lamb, plain flour , to dredge the chickens, beef, lamb, before adding to the skillet, onion, finely chopped, tomatoes, chopped (skin & seeds removed), canned tomato paste, purple plump aubergines (keep skin on) or 1 medium eggplant, cut into small cubes (keep skin on), freshly chopped garlic or 2 garlic paste, salt, fresh basil , paste or 1 tbsp leaf, finely chopped, cayenne powder or 1 tsp red pepper flakes, olive oil, water, sugar

cookingoil as needed, stew meat ,cutinto 1-inchcubes, bell pepper chopped course, onion chopped course, beans if you like (amount and type would depend on your like and the size of your crock pot or cut back to 1 1/2 lbs of meat to make room for the beans, its good however you deside, all meat or with beans ). i use pinto beans. you could use black, red, or kidney..i have never used canned beans, i cook dried beans or use what my wife has cooked, she is from honduras and there is almost always beans cooked, but i believe canned would work., add with the bean liquid unless you like more soup., cn (12 oz) v8 juice, diced or stewed tomatoes with liquid, garlic minced, salttotaste, add a tbsp of sugar more or less to cut acid n heat

mashed potatoes, mashed with, butter , and, milk , and, shredded cheddar cheese, mixed seafood , cut into like sized pieces (i.e. shrimp, scallops, clams, crab meat, a haddock or cod fillet, use what you have on hand), diced green onion, sliced mushrooms, minced garlic, flour, butter, milk, white wine, worcestershire sauce, lemon , juice of, chopped fresh parsley or 2 tsp dried parsley, salt and pepper, paprika (to garnish )

vegetable oil, garlic, chopped, beef stewing meat, cut in 1-inch- 1/1/2-inch size, flour, butter, onion, finely diced, sized carrot, finely diced, stalks celery, finely diced, dijon mustard, salt, ground pepper, fresh thyme, red wine, beef broth, bay leaves, sized potatoes , cut into bite-sized pieces, sized carrots , cut into bite-sized pieces, turnip , cut into bite-sized pieces

whale meat, cut into bite-size pieces (from 1 medium-sized whale), tons alaskan potatoes, gross ostrich eggs, drums chili peppers, ton salt (add to taste), truckloads carrots, snowshoe rabbit

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional