Veal Schnitzel

mvl Veal Schnitzel - This extraordinary, homestyle veal schnitzel recipe is a quick and easy stove top meal, that even comes with a second recipe for its own succulent sauce. Pounded veal is slightly breaded and pan fried until golden brown, before being smothered in the simple, creamy pan sauce. Also a one pot meal!

Prep Time: 5 mins
Cook Time: 25-30 mins
Servings: 4
Main Ingredient: Veal
Difficulty Level: 2

Ingredients to make Veal Schnitzel

6 Veal scallopini
Salt and pepper
1 Egg, lightly beaten
1 c Bread crumbs
2 tb Oil
2 tb Butter
2 1/2 md Onions, chopped
2 Green peppers, thinly sliced
2 Sweet red peppers, thinly sliced
1 c Hot water
1 Cube beef bouillon
6 oz Fresh mushrooms, sliced
1/4 c Whipping cream
1 tb Flour

Directions to make Veal Schnitzel

Step 1:Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes). Remove to another pan and keep warm.
Step 2:Add onions to the skillet used for cooking veal. Saute until limp but not brown. Add green and red pepper, water, bouillon cube and mushrooms.Cook until just tender.
Step 3:Combine cream and flour; then stir into vegetable mixture. Heat until just thickened. Pour over warm veal .

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March 26, 2010 | Filed Under Buffet, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, New Meat Recipe, Supper, fried | Leave a Comment 

German Meatballs

mtbl German Meatballs - This classic, stove top, recipe for German meatballs is not only quick and easy, they are delicious! Made with ground pork sausage, instead of beef, they are then coated in breadcrumbs, giving them a very unique texture. These simple meatballs even come with a second recipe for a creamy, tangy, dip.

Cook Time: 15-20 mins
Servings: 60E
Main Ingredient: Ground Pork Sausage
Difficulty Level: 2

Ingredients to make German Meatballs

1/2 lb Grd pork sausage
1/4 c Onion, chopped
1 cn 16 0z saurkraut, drained, chopped
2 tb Breadcrumbs,dry & fine
1 pk Cream cheese, soften
2 tb Parsley
1 ts Prepared mustard
1/4 ts Garlic salt
1/8 ts Pepper
1 c Mayo
1/4 c Prepared mustard
2 x Eggs
1/4 c Milk
1/2 c Flour
1 c Breadcrumbs, fine
Olive Oil for frying

Directions to make German Meatballs

Step 1:Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine cream cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs.
Step 2:Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4 inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 c breadcrumbs.
Step 3:Pour oil into a dutch oven, heat to med-high. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture.

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January 25, 2010 | Filed Under Appetizer, Buffet, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, New Meat Recipe, Starter, Supper, fried, meat | Leave a Comment 

Cranberry Cocktail Meatballs

meat7 Cranberry Cocktail Meatballs - These sweet, secretly simple, cranberry meatballs are completely delicious, and very quick and easy. Great for beginner cooks, these snappy meatballs are extremely versatile, and can be enjoyed as an appetizer, dinner, or even lunch! They freeze and reheat well, so why not make a double batch while you’re at it? We know they will be eaten!

Prep Time: 10 mins
Cook Time: 8-10 mins
Servings: 60E
Main Ingredient: Ground Beef
Difficulty Level: 1

Ingredients to make Cranberry Cocktail Meatballs

2 lb Chuck, ground
2 ea Eggs
1/3 c Catsup
2 T Soy sauce
1/4 t Pepper
12 oz Chili sauce
1 T Lemon juice
1 c Corn flakes, crumbs
1/3 c Parsley, fresh, minced
2 T Onion, green and minced
1 ea Garlic clove, pressed
16 oz Cranberry sauce, whole berry
1 T Brown sugar

Directions to make Cranberry Cocktail Meatballs

Step 1:Combine first 9 ingredients in a large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15×10x1 jellyroll pan. Bake uncovred at 500F for 8 - 10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm
Step 2:8 - 10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm. Combine cranberry sauce with remaining ingredients in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm.

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November 24, 2009 | Filed Under Appetizer, Baked, Broiled, Buffet, Dinner, Easy Meat Recipes, Main Course, New Meat Recipe, Snack, Supper, meat | Leave a Comment 

Farmhouse Cannelloni

meat7 Farmhouse Cannelloni - This very distictive, mouth watering stuffed cannelloni recipe is medley of so many flavors. Two different type of sausages, two fabulous fish meats, and finally four decadent cheeses! The shells are stuufed to overflowing, then smothered in homemade tomato sauce, and topped with a rustic Italian cheese blend, recipes included, creating an oven baked wonder! Perfect for buffets or for guests.

Cook Time: 40 mins
Servings: 8
Main Ingredient: Pasta, Cheese, Meat
Difficulty Level: 2

Ingredients to make Farmhouse Cannelloni

1 lb Ricotta cheese
1/2 c Parmesan cheese, grated
2/3 c Romano cheese, grated
1/2 lb Mozzarella cheese, shred
1/4 lb Crawfish tails, cut small pieces
1/4 lb Crabmeat
1 lg Link boudin, smoked, cut in small pieces
1 lb Link Italian sausage, cut in small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers, chopped
1 t Tabasco

**SAUCE
1/2 c Red wine
3 c Tomato sauce
2 sm Cans tomato paste
1/2 c Butter
4 tb Olive oil
1/4 c Onion, diced
1/4 c Shallots, slice thin
1 t Fresh ground white pepper
1/8 c Garlic, chopped
1/4 c Mushrooms, chopped

**TOPPING
1/4 c Parmesan cheese, grated
1/4 lb Mozzarella cheese, shred

Directions to make Farmhouse Cannelloni

Step 1:Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more.
Step 2:Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.
Step 3:Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350 degrees. Put under broiler for last 5 minutes to brown cheese topping.

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October 8, 2009 | Filed Under Baked, Boiled, Buffet, Dinner, Easy Meat Recipes, Main Course, New Meat Recipe, Supper, meat | Leave a Comment 

Chicken Parmesan

cp Chicken Parmesan - This fabulous, Italian, chicken parmesan recipe, tastes like something you would order at an Italian Restaurant, it’s that good! The ever popular moist, white chicken meat is completely smothered in creamy cheeses, and your favorite spaghetti sauce, then oven baked until buubling hot. Traditionally served with pasta, this quick, east recipe also works well with rice.

Prep Time: 15-20 mins
Cook Time: 20 mins
Servings: 6
Main Ingredient: Chicken
Difficulty Level: 2

Ingredients to make Chicken Parmesan

6 lg Chicken thighs (about 1-1/2-pounds), skinned, boned
1/3 c All-purpose flour
1/4 ts Salt
1/8 ts Pepper
1/2 c Milk
1 Egg, slightly beaten
1/2 c Dry bread crumbs
2 tb Olive or vegetable oil
1 c Shredded mozzarella cheese
2 1/2 c Spaghetti sauce
1/4 c Grated Parmesan cheese

Directions to make Chicken Parmesan

Step 1:Pound chicken between waxed paper or plastic wrap to about V4-inch thickness. Mix flour, salt and pepper. Coat chicken with flour mixture.
Step 2:Mix milk and egg. Dip chicken into milk mixture; coat with bread crumbs. Heat oven to 375.
Step 3:Heat oil in 10-inch skillet over medium heat until hot. Cook chicken in oil, turning once, until golden brown (add oil to skillet if necessary). Place chicken in ungreased rectangular pan, 13 x 9 x 2 inches with mozzarella cheese. Pour spaghetti sauce over cheese. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot and bubbly.

September 4, 2009 | Filed Under Baked, Buffet, Easy, Easy Meat Recipes, Main Course, New Meat Recipe, Supper, fried, meat | 1 Comment 

Crockpot Meatballs

meatfx Crockpot Meatballs - This fragrant, foolproof, slow cooker meatball recipe, has a real “flash of flavor”! Loads of beefy, onion, creamy flavor slow cooked, all day or overnight, filling the entire house with it’s tantalizing cooking aroma. We suggest a side of garlic mashed potatatoes, so as not to miss a drop of the savory sauce.

Prep Time: 20-25 mins
Servings: 10
Main Ingredient: Lean Ground Beef
Difficulty Level: 2

Ingredients to make Crockpot Meatballs

4 slices of white bread, finely chopped, about 2 cups
2lbs. lean ground beef
4 egg yolks
4 Tbs. chopped fresh parsley
2 Tbs. dried minced onion
1 tsp. salt
1 tsp. mustard powder
1 tsp. ground ginger
1/2 tsp. garlic powder
1/2 tsp. pepper
1 can (10 1/2 oz.) condensed French onion soup
1/4 cup all-purpose flour
1/4 cup sour cream
1 Tbs. Worcestershire sauce

Directions to make Crockpot Meatballs

Step 1:In a bowl combine bread with 1/2 cup water; let stand until absorbed, 2 minutes. Stir in beef, yolks, 2 Tbs. parsley, onion, salt, mustard, ginger, garlic, and pepper. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60. Place in slow cooker.
Step 2:In a bowl stir together soup and flour; pour over meatballs. Cook on high until cooked through, 4 hours; stir. Stir in sour cream and Worcestershire.

July 27, 2009 | Filed Under Appetizer, Baked, Buffet, Easy, Easy Meat Recipes, Main Course, New Meat Recipe, Slow Cooker, Supper, meat | Leave a Comment 

Easy Bacon and Broccoli Quiche

broc_quc Easy Bacon and Broccoli Quiche - Positively packed with crisp, crumbled bacon meat, and, garden green broccoli, this crustless quiche recipe is sensational! So conveniently quick and easy, you can enjoy it any time of day. Great for making friends and family feel special at brunches.

Cook Time: 30 mins
Servings: 4-6
Main Ingredient: Beef, Broccoli
Difficulty Level: 2

Ingredients to make Easy Bacon and Broccoli Quiche

4 slices bacon
4 eggs
1 cup half & half milk
1 cup grated Swiss cheese
2 cups broccoli florets
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon lemon pepper

* Pre-cooked bacon makes it even quicker

Directions to make Easy Bacon and Broccoli Quiche

Step 1:Preheat oven to 350 degrees. Cook bacon until crisp; set aside.
Step 2:Beat eggs with cream and cheese. Stir in broccoli, salt, garlic powder and lemon pepper. Crumble bacon.
Step 3:Stir 1/2 of bacon into egg mixture. Pour mixture into a 9inch pie plate. Bake at 350 degrees for 30 minutes or until a knife inserted halfway bet ween center and edge comes out clean. Top with remaining bacon. Top with remaining bacon.

July 24, 2009 | Filed Under Baked, Breakfast, Buffet, Easy, Easy Meat Recipes, Lunch, Main Course, New Meat Recipe, Supper, meat | Leave a Comment 

Anytime Breakfast Burritos

anytime_breakfast_burritos Anytime Breakfast Burritos - Ole! These Mexican burritos are very quick and easy and can be adjusted to your taste. Feel free to add veggies to the egg mixture for extra vitamins, you can even use bacon instead of sausage if you prefer. Good anytime, as a snack by themselves, breakfast, or even supper depending on what you serve them with.

Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2
Main Ingredient: Sausage or Bacon
Difficulty Level: 1

Ingredients to make Anytime Breakfast Burritos

10 oz Frozen hash brown potatoes, country style
3 tb Vegetable oil
Salt and pepper
8 oz Bulk light sausage
4 Eggs; beaten OR 1 c -Egg substitute
4 Flour tortillas, 7-8 inch, warmed
1/2 c Prepared tomato salsa

Directions to make Anytime Breakfast Burritos

Step 1:n large nonstick skillet cook hash browns in oil as package directs. Season with salt and pepper. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set.
Step 2:To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.

June 2, 2009 | Filed Under Breakfast, Easy, Easy Meat Recipes, Main Course, Supper | Leave a Comment 

Best Cantonese Egg Foo Yung

eg_foo_yg Best Cantonese Egg Foo Yung - A truly authentic flavor! So quick and easy, and the eggs make it great for any meal of the day! We know you’ll just love it!

Cook Time: 10 mins
Main Ingredient: Pork Meat
Difficulty Level: 2

Ingredients to make Best Cantonese Egg Foo Yung

4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 ts Dry sherry
1 ds Dash of pepper

Directions to make Best Cantonese Egg Foo Yung

Step 1:Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs.
Step 2:Heat a wok or skillet over high heat, add 1 T of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool.
Step 3:Add the beaten eggs to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets).

May 5, 2009 | Filed Under Easy, Easy Meat Recipes, Main Course, Supper | Leave a Comment 

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