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Cook Recipes Archive For ‘Meat Dishes’

Ingredients

2 pounds round steak, ½ “thick-cut
¼ cup flour
1 ¼ cup chopped onion
¼ teaspoon pepper
2 tablespoons oil
½ cup green pepper, thinly sliced
A 16-ounce tomato
1 teaspoon salt
¼ C. teaspoon pepper
½ c. teaspoon salt

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Ingredients

500g minced lamb
1 red onion, finely chopped
1 clove garlic, minced
1 / 4 cup parsley leaves
3 c. teaspoon ground cumin
1 cup mint leaves and a little more for garnish
425g baby spinach, canned, drained
C. 1 tablespoons finely chopped cilantro leaves
1 / 4 cup (60 ml) lemon juice
2 tablespoons olive oil
100 g soft goat cheese
Toasted hamburger buns and salad, to serve

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Ingredients

1 kg of ground beef
1 onion, finely chopped
1 / 2 teaspoon dried chilli flakes
1 egg
1 / 2 cup bread crumbs
C. 1 teaspoon Dijon mustard
3 tablespoons grated Parmesan cheese
A pinch of grated nutmeg
2 tablespoons olive oil
4 ciabatta bread, toasted
4 tablespoons hummus
1 cup baby arugula leaves
2 vine-ripened tomatoes, sliced
Roasted red pepper (optional), and aioli or mayonnaise, to serve

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Ingredients

1.6 kg leg of lamb
3 cloves garlic, halved
2 tablespoons fresh rosemary leaves
60 ml (1 / 4 cup) olive oil
1kg chat (small coliban) potatoes, halved
300 g (2 cups) frozen peas baby
20g butter
2 tablespoons chopped fresh mint

Wine sauce
2 tablespoons flour
Chicken broth 375 ml (1 1 / 2 cups)
125ml (1 / 2 cup) dry white wine

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Ingredients

3 tsp freshly ground cumin
3 tsp freshly ground coriander
3/4 tsp black pepper
2 tsp paprika
1 tsp grated ginger
2 tsp salt
2tbsp olive oil
2 lb boneless lamb leg, cut into cubes
1 onion, cut in half and thinly sliced
4 garlic cloves, finely chopped
1/4 cup water
4 small potatoes, cut into eighths
1/4 cup cilantro, chopped
2 cups canned chickpeas, rinsed and drained
1/4 cup lemon juice

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Ingredients

Meatballs
2 slices bacon, minced
2 garlic cloves, minced
2 large eggs
1/2 cup bread crumbs
1 1/2 teaspoons salt
1 1/2 pounds ground pork
2 teaspoons dried oregano or finely chopped fresh mint
1-2 teaspoons chipotle powder
Sauce
2 Tbsp olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 canned chipotles in adobo, minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1 teaspoon dried oregano
1/2 cup beef or chicken broth

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Ingredients

Filling
1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, peeled, thinly sliced
1 1/2 cups dried apples (packed)
1/2 cup dried cranberries
1 Tbsp grated fresh ginger
1 Tbsp yellow mustard seeds
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper
Pork Roast
2 1/2 pound boneless center-cut pork loin roast (short and wide – about 7-8 inches long and 4-5 inches wide)
Kosher salt and freshly ground black pepper

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Ingredients

2 Tbsp olive oil
3 lbs turkey thighs (preferred) or legs (skin on, bone in)
1 medium-large yellow onion, peeled and roughly chopped
2 stalks celery, roughly chopped
1 quart vegetable stock
2 medium carrots, peeled, 1/4 inch slices
2-3 medium turnips, peeled, 1/2 inch cubes
1 medium rutabaga, peeled, 1/4 inch slices
3 medium Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
1 teaspoon herbes de provence*
Pepper

One Dutch oven with cover.

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Ingredients

Meat sauce
2 pounds ground lamb or beef
2 Tbsp olive oil
1 chopped onion
4 chopped garlic cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon black pepper
1 Tbsp dried oregano
2 Tbsp tomato paste
1/2 cup red wine
Zest of a lemon
2 Tbsp or more of lemon juice
Salt to taste

Bechamel sauce
1 stick unsalted butter
1/2 cup flour
1 teaspoon salt
4 cups whole milk
4 egg yolks
1/2 teaspoon ground nutmeg

The moussaka
3 large globe eggplants
1/2 cup salt
8 cups water
2-3 Yukon gold or other yellow potatoes
1 cup grated mizithra cheese (or pecorino or Parmesan)
Olive oil

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Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
4 ounces salt pork, ground or finely minced
Zest of 1 orange
2 tablespoons chopped mint
Freshly ground black pepper
Greek yogurt for dipping

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