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Meat-Lovers Digest, Vol 10, Issue 63

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    Message 1 of 1 , Sep 3, 2011
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      Today's Topics:

      1. THEME: Arizona Mountain Soup (Jamie R)
      2. THEME: Awesome Baked Beans (Jamie R)
      3. THEME: All American Skillet Goulash (Jamie R)
      4. THEME: Apricot Glazed Pork Roast (Jamie R)
      5. THEME: Anytime Ham (Jamie R)
      6. THEME: Arroz Rojo with Beef (Jamie R)
      7. THEME: A Real Philly Cheese Steak (Jamie R)
      8. THEME: Autumn Beef Barley Stew (Jamie R)
      9. THEME: Alysia's Basic Meat Lasagna (Jamie R)


      ----------------------------------------------------------------------

      Message: 1
      Date: Sat, 3 Sep 2011 02:41:58 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Soups-N-Stews@..., Just-Soups-n-Stews@...,
      Recipe-Riot@..., Just-Grains-n-Legumes@...,
      Just-Fruits-n-Veggies@...
      Subject: [Meat-Lovers] THEME: Arizona Mountain Soup
      Message-ID: <p06240813ca879e2584b5@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii" ; format="flowed"

      Arizona Mountain Soup

      1 1/4 c. dry pinto beans
      3 slices bacon, chopped
      2 med. onions, chopped
      2 cloves garlic, minced
      1 (16 oz.) can tomatoes, cut up
      1 1/2 c. brown rice, cooked
      2 tsp. salt
      1/2 tsp. paprika
      1/4 tsp. pepper
      1 to 2 c. ham, browned hamburger, or other cooked meat (optional)

      Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover.
      Let stand overnight (or, bring to boiling. Reduce heat; simmer 2
      minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or
      until beans are tender. Drain reserving 2 cups liquid. In Dutch oven
      cook bacon until almost crisp. Add onions and garlic. Cook and stir
      until vegetables are tender but not brown. Stir in the cooked pinto
      beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean
      liquid and 2 cups water. Add meat if desired. Bring mixture to
      boiling. Cover and simmer 1 hour, stirring occasionally. If soup is
      too thick, add water. Serves 8.



      ------------------------------

      Message: 2
      Date: Sat, 3 Sep 2011 02:41:23 -0700
      From: Jamie R <craftncook@...>
      To: Simply-Sides@..., Just-Side-Dishes@...,
      Meat-Lovers@..., Just-Grains-n-Legumes@...,
      Recipe-Riot@...
      Subject: [Meat-Lovers] THEME: Awesome Baked Beans
      Message-ID: <p06240814ca879e288583@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii" ; format="flowed"

      Awesome Baked Beans

      1 teaspoon butter
      1 pound lean ground beef
      1 teaspoon Worcestershire sauce
      1/4 cup brown sugar
      1 cup ketchup
      1 tablespoon yellow mustard
      1 envelope onion soup mix
      2 cans (16 ounce size) original or bacon-flavor baked beans
      4 slices bacon

      Preheat oven to 350 degrees F.

      In a large skillet, melt butter. Brown the beef with the
      Worcestershire sauce. When cooked through, remove from skillet and
      drain fat.

      In a large bowl, combine meat, brown sugar, ketchup, mustard, onion
      soup mix and beans and place in an 8-by-8-inch baking dish. Top with
      bacon strips. Bake, uncovered, for 45 minutes. If necessary, run
      under broiler to make bacon crisp before serving.

      FREE Animations for your email - by IncrediMail! Click Here!



      ------------------------------

      Message: 3
      Date: Sat, 3 Sep 2011 02:42:36 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Recipe-Riot@..., Just-Pasta@...,
      Bell-Pepper-Recipes@...
      Subject: [Meat-Lovers] THEME: All American Skillet Goulash
      Message-ID: <p06240812ca879e2183e2@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii" ; format="flowed"

      All American Skillet Goulash

      Serves: 4

      Cooking Time: 30 min

      1/2 pound elbow macaroni
      1 1/2 pounds ground beef
      1/2 medium-sized green bell pepper chopped
      1 small onion chopped
      1 (28-ounce) jar spaghetti sauce
      1 teaspoon garlic powder
      1 teaspoon salt
      1/2 teaspoon black pepper
      1 cup (4 ounces) shredded Cheddar cheese

      1.Cook macaroni according to package directionsdrain and cover to keep warm.

      2.In a large skillet brown the ground beef bell pepper and onion over
      high heat for 6 to 8 minutes or until no pink remains in the bee
      fstirring frequently. Drain off excess liquid.

      3.Add macaroni spaghetti sauce garlic powder salt and black pepper
      mix well. Reduce heat to medium-low and let simmer 5 to 7 minutes or
      until heated through. Sprinkle with cheese and simmer 1 to 2 minutes
      or until cheese is melted serve.



      ------------------------------

      Message: 4
      Date: Sat, 3 Sep 2011 02:43:45 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Crockpot_Recipes@..., Just-Crockpot@...
      Subject: [Meat-Lovers] THEME: Apricot Glazed Pork Roast
      Message-ID: <p06240810ca879e1b8278@[192.168.2.124]>
      Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

      Apricot Glazed Pork Roast

      Pork roast slow-cooks to tenderness under a tangy glaze of apricot
      preserves, mustard and onion yielding succulent results.

      Time needed
      5 minutes preparation + 8 hours cooking

      1 can (10 1/2 oz.) Campbell's? Condensed Chicken Broth
      1 jar (18 oz.) apricot preserves
      1 lg. onion, chopped (about 1 C.)
      2 Tbs. Dijon-style mustard
      1 boneless pork loin roast (about 4 lbs.)

      Stir the broth, preserves, onion and mustard in a 3 1/2-qt. slow
      cooker. Add the pork to the cooker, cutting to fit, if needed, and
      turn to coat. Cover and cook on low for 8-9 hours or on high for 4-5
      hours, or until the pork is fork-tender.

      Serving Suggestion: Serve with mashed potatoes and steamed broccoli,
      cauliflower and carrots. For dessert serve apple-cranberry crisp.



      ------------------------------

      Message: 5
      Date: Sat, 3 Sep 2011 02:44:27 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Recipe-Riot@..., Just-Fruits-n-Veggies@...
      Subject: [Meat-Lovers] THEME: Anytime Ham
      Message-ID: <p0624080eca879e1480ed@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii" ; format="flowed"

      Anytime Ham
      Serves: 10

      1 (4- to 5-pound) smoked semi-boneless ham
      1 (29-ounce) can yams, drained
      2 (15-ounce) cans whole white potatoes, drained
      1 (29-ounce) can peach halves in heavy syrup, drained and syrup reserved
      1 (16-ounce) can apricot halves in heavy syrup, drained and syrup reserved
      3/4 cup maple syrup
      1 teaspoon dry mustard
      1/8 teaspoon ground ginger
      3 tablespoons cornstarch

      Preheat oven to 400 degrees F. Trim ham of all excess fat and place
      cut-side down in a large roasting pan. Bake 45 minutes then drain off
      any pan drippings and reduce heat to 350 degrees F.

      Meanwhile, place yams, white potatoes, peaches, and apricots in a
      large bowl and toss gently; set aside.

      In a medium saucepan, combine 1 cup reserved peach syrup, 1/2 cup
      reserved apricot syrup, the maple syrup, dry mustard, and ginger;
      bring to a boil over medium-high heat then remove from heat.

      In a small bowl, mix 3 tablespoons remaining reserved apricot or
      peach syrup with the cornstarch and add to hot syrup mixture,
      stirring until thickened.

      Place potatoes and fruit around ham and pour syrup mixture over
      everything. Bake 35 to 45 minutes, uncovered, basting occasionally.



      ------------------------------

      Message: 6
      Date: Sat, 3 Sep 2011 02:45:04 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Just-Grains-n-Legumes@..., Recipe-Riot@...,
      Bell-Pepper-Recipes@...
      Subject: [Meat-Lovers] THEME: Arroz Rojo with Beef
      Message-ID: <p0624080dca879e118038@[192.168.2.124]>
      Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

      Arroz Rojo with Beef
      Prep Time: 10 min.
      Cook Time: 30 min.

      3/4 pound lean ground beef
      1 large onion, chopped (about 1 cup)
      1 medium green pepper, chopped (about 3/4 cup)
      1 3/4 cups Swanson? Beef Broth or Swanson? Beef Stock
      1 can (about 8 ounces) tomato sauce
      1 tablespoon chili powder
      1/2 teaspoon garlic powder
      3/4 cup uncooked regular long-grain white rice
      Shredded Cheddar cheese (optional)
      Sour cream (optional)

      1. Cook the beef, onion and pepper in a 10-inch skillet over medium-high
      heat until the beef is well browned, stirring often to separate the
      meat. Pour off any fat.

      2. Stir the broth, tomato sauce, chili powder and garlic powder in the s
      killet and heat to a boil. Stir in the rice. Reduce the heat to low.
      Cover and cook for 20 minutes or until the rice is tender. Serve with
      the cheese and sour cream, if desired.

      Makes: 4 servings (about 1 cup each).




      ------------------------------

      Message: 7
      Date: Sat, 3 Sep 2011 02:45:39 -0700
      From: Jamie R <craftncook@...>
      To: Just-Sandwiches-n-Wraps@...,
      Meat-Lovers@..., Mushroom-Recipes@...,
      Recipe-Riot@...
      Subject: [Meat-Lovers] THEME: A Real Philly Cheese Steak
      Message-ID: <p0624080aca879e047d1c@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii" ; format="flowed"

      A Real Philly Cheese Steak
      Serves: 4

      1 pound Rib eye steak, very thinly cut
      4 amorsos rolls, or 1 loaf of French bread
      1 cup onions, chopped
      1 cup mushrooms, sliced
      Olive oil
      Cheese Whiz, or Provolone cheese

      1. Squishy sub rolls will NOT do. They do not hold together under
      pressure. Refrain from buying those "hero" rolls too. A good hoagie
      roll is almost rubbery in texture, but quite soft.

      2.In a cast iron frying pan, or a grill pan heat some oil. Saute
      onions and mushrooms until pliable. Remove them from pan and set
      aside.

      3.Pour some more oil in the panon medium high heat. Place 1/4 to 1/3
      of a pound of meat in the pan, lying the pieces flat and overlapping
      to form a shape that will fit nicely in a bun. When the meat turns
      grey with doneness, flip it over and if you are using cheese slices
      now is the time to lie them on top of the meat.

      4.Add the other toppings back into the pan next to the meat and allow
      to reheat. Cover the pan to allow the cheese to melt. This should
      take 1-2 minutes. If the meat looks overcooked, thats ok - it should
      be gray.

      5.This is the time to toast the bread if you so wish. If you are
      using cheese whiz, warm it in the microwave.

      6.Pick up meat and melted cheese with a spatula and deposit on the
      roll. If using cheese whiz, use a butter knife or chopstick to smear
      whiz next to the meat.

      7.Push the meat on one side of the roll and deposit the toppings next
      to it. This is important because if you put the toppings on the meat,
      they will not be in the bottom of the sandwich. You should get meat,
      toppings and cheese in every bite.



      ------------------------------

      Message: 8
      Date: Sat, 3 Sep 2011 02:46:33 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Recipe-Riot@..., Just-Grains-n-Legumes@...,
      Just-Fruits-n-Veggies@...
      Subject: [Meat-Lovers] THEME: Autumn Beef Barley Stew
      Message-ID: <p0624080cca879e0e7f6c@[192.168.2.124]>
      Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

      Autumn Beef Barley Stew

      3 tablespoons vegetable oil
      2 pounds beef, cut into 1-inch pieces
      2 onions, sliced
      4 cups water
      1/2 cup medium barley
      1 tablespoon Original TABASCO? brand Pepper Sauce
      2 teaspoons salt
      1 teaspoon dried oregano leaves
      1 (10-ounce) container Brussels sprouts, halved
      1 yellow squash, cut lengthwise in half and sliced
      1 cup cherry tomatoes, halved

      Heat oil in 4-quart sauce pan over medium-high heat. Add beef, half
      at a time, and cook until browned on all sides, removing pieces to
      plate as they brown. Cook onions in drippings remaining in pan over
      medium heat until tender, stirring occasionally.

      Add browned beef, water, barley, TABASCO? Sauce, salt and oregano.
      Heat to boiling over high heat. Reduce heat to low; cover and simmer
      1 hour or until beef is tender, stirring occasionally.

      Stir in Brussels sprouts, yellow squash and cherry tomatoes. Heat to
      boiling over high heat. Reduce heat to low; cover and simmer 5
      minutes or until vegetables are tender, stirring occasionally.

      Makes 8 servings.



      ------------------------------

      Message: 9
      Date: Sat, 3 Sep 2011 04:38:36 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Just-Pasta@..., Recipe-Riot@...
      Subject: [Meat-Lovers] THEME: Alysia's Basic Meat Lasagna
      Message-ID: <p06240817ca87b889b419@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii" ; format="flowed"

      Alysia's Basic Meat Lasagna

      * 1 1/2 pounds ground beef
      * 1 teaspoon garlic powder
      * 1 (28 ounce) jar sausage flavored spaghetti sauce
      * 1 (8 ounce) can tomato sauce
      * 1 teaspoon dried oregano
      * 1 tablespoon olive oil
      * 4 cloves garlic, minced
      * 1 small onion, diced
      * 1 (8 ounce) package mozzarella cheese, shredded
      * 8 ounces provolone cheese, shredded
      * 1 (15 ounce) container ricotta cheese
      * 2 eggs
      * 1/4 cup milk
      * 1/2 teaspoon dried oregano
      * 9 lasagna noodles
      * 1/4 cup grated Parmesan cheese

      Preheat oven to 375 degrees. In a skillet over medium heat season
      ground beef with garlic powder and oregano. Brown the meat and drain.
      In a large sauce pan add spaghetti sauce, tomato sauce, and oregano;
      set aside. In a skillet heat olive oil. Saute garlic and onions for
      about 5 minutes. Mix sauteed onions and garlic with meat into the
      sauce and cook for 15 to 20 minutes. Combine mozzarella and provolone
      cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs,
      milk, and oregano. Layer a 9x13 inch baking pan with just enough
      sauce to cover the bottom of the pan. Lay three lasagna noodles in
      the pan. Cover with sauce, then with ricotta mixture then sprinkle
      with mozzarella/provolone mixture; repeat layering. Finish with a
      layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
      Bake covered in a preheated oven at 375 degrees for 30 minutes.
      Uncover and bake for 15 minutes.



      ------------------------------

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      End of Meat-Lovers Digest, Vol 10, Issue 63
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