Meats

media type="custom" key="7145233"

tsp. - tea spoon | tbl. - table spoon

Chicken Parmigiana

3 whole chicken breast (or 6 halves) 1 egg 1 tsp. salt 1/4 tsp. ground black pepper 1 cup dry bread crumbs 1/2 cup butter or margarine 1 eggplant, sliced 1 (10-1/2oz) can pizza sauce 6 slices mozzarella cheese parmesan cheese

Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Dip chicken into egg then coat with crumbs. In large skillet, sauté chicken in butter or margarine. Arrange chicken and eggplant in crockpot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with parmesan cheese.

Easy BBQ Ribs

spareribs BBQ sauce

boil the ribs until cooked. Marinate overnight in BBQ sauce. Preheat the grill to a medium-high heat. Grill until heated through and crispy. Marinate each time you turn the ribs.

Marinated Pork Fillets

Marinade:

1-1/2 tsp. (1 small piece) ginger, peeled and cut into 1/2-inch pieces 1 clove garlic, peeled 1 tbs. honey 1 piece jalapeńo pepper, size depending on your tolerance for hotness (from 1 tbs. to 1/4 cup) 2 tbs. nuoc mam, or fish sauce 1 tbs. water

1 (1-1/2lb) pork fillet, trimmed of all fat and silver skin (1 pound, 2 ounces trimmed weight) 1 tsp. canola oil

Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours. About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 degrees. Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.

Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.

Stroganoff

2 lb. round steak 1/4 cup flour 1/2 tsp. pepper 1/2 tsp. salt 1 tsp. garlic, minced 3 tbs. butter 1onion, chopped 1 tbs. soy sauce 2 beef bouillon cubes 1 can cream of mushroom soup 1 cup water 1 (8oz) pkg. cream cheese, cubed egg noodles, cooked

Cut the steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add the first 11 ingredients to the crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add the cream cheese. Serve over cooked wide noodles.

Turkey Burgers

1/2 cup chopped scallion 2 garlic cloves, minced 1/2 tablespoon Worcestershire sauce 1 tablespoons drained capers, minced 2-1/2 pounds ground turkey ketchup mustards 6 onion rolls or hamburger buns

In a large bowl stir together scallion, garlic, Worcestershire sauce, capers, and salt and pepper to taste. Add turkey, combining mixture well, and form into six 1-inch thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered.

Prepare grill.

Grill burgers on an oiled rack set 5 to 6 inches over glowing coals 6 minutes on each side, or until cooked through. Serve burgers with ketchup and mustards on bread.

Wing Dings

1-1/2 cups ketchup 1/2 cup white vinegar 3/4 cup brown sugar, packed 4 lbs. split chicken wings or drumettes

Preheat oven to 350 degrees. Combine the first 3 ingredients and mix well. Split the chicken and discard the joints, rinse and pat dry. Add the chicken to the sauce and coat well. Remove the chicken, saving the sauce. Place the chicken on a baking sheet that has been spray with a non-stick spray. Bake for 25 minutes. Preheat the grill to a medium heat. Brush the chicken with the saved sauce and grill for 8 to 10 minutes or until lightly crisp and cooked.

NOTE: For a spicier wing ding, add some hot sauce to the mix.

Barbecued Pork Steaks

4 pork tenderloin, 3/4-inch thick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 tbs. worcestershire sauce 1 tsp. garlic salt 1/2 tsp. prepared mustard

Prepare charcoal grill with medium-hot coals. Stir together all ingredients except steaks in small bowl; mix well. Brush steaks on both sides with sauce. Place steaks on grill about 4 inches above coals. Cook about 8 minutes on each side, turning once, brushing steaks with sauce again during grilling.

BBQ Chicken

chicken breast, skinless and boneless (you can use bone-in pieces) BBQ sauce

Boil your chicken pieces until no pink juices remain. Marinate the chicken in a BBQ sauce for at least 5 hours or overnight. Heat the grill to a medium-high heat and grill the chicken, basting them as you turn until brown and crispy and heated through.

Chicken & Veggies

1 (3-4 lb) broiler fryer chicken, skinned and cut-up 2 tomatoes, chopped 1 onion, chopped 2 garlic cloves, minced 1/2 cup chicken broth 2 tbl. white wine or additional broth 1 bay leaf 1-1/2 tsp. salt 1 tsp. thyme 1/4 tsp. pepper 2 cups broccoli florets hot white rice

Place the chicken in a slow cooker. Top with the tomatoes, onions and garlic. Combine the broth, wine, bay leaf and spices. Pour over the chicken. Cover and cook on low for 7-8 hours. Add the broccoli; cook for 45-60 minutes longer or until the chicken juices run clear. Discard the bay leaf ad serve over rice.

BBQ Beef Ribs

2 lb boneless beef ribs 1 cup water 1 (6oz) can tomato paste 1 cup ketchup 3/4 cup brown sugar, packed 1/2 cup vinegar 2 tbs prepared mustard 1/2 tsp salt hot cooked rice; optional

Place all the ingredients, except the cooked rice, into a crock pot and mix well. Cook on low for 8 hours. Serve over hot rice, noodles, etc. if desired.