Meat

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Rack of Lamb Recipes

Three ounces of lamb contains:

• 180 caloriesCalorie-Count: FYFGA Rack of Lamb, Roasted
• 10.0 grams fatCalorie-Count: FYFGA Rack of Lamb, Roasted
• 68 milligrams cholesterolCalorie-Count: FYFGA Rack of Lamb, Roasted

updated 2010-07-17 19:40:58

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How to Brine a Turkey

updated 2011-10-20 21:47:18

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How to Make Corned Beef and Cabbage

1. Corned Beef and Cabbage can be prepared in the slow cooker or crockpot.
2. The same ingredients of this recipe can be used as a corned beef and cabbage soup by cooking the beef, cutting into small pieces, and then adding the vegetables and shredded cabbage to the broth.
3. Corned Beef and Cabbage can be served in rolls by cooking the meat, carrots, and onions before rolling in parboiled cabbage leaves.

updated 2010-07-17 09:14:42

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Steak

As steaks are whole cuts of meat, they usually only need be fully cooked on their exterior to kill any possible bacteria. Some steaks sold to restaurants and to consumers, however, are tenderized at the processor plant using a method that pierces the surface of the steak. This would allow contaminants of the surface of the steak to be forced inside, so to be absolutely safe, all steak should be cooked through.http://blogs.consumerreports.org/safety/2009/12/tender-is-the-steak-but-risky-too.html

updated 2010-07-17 22:45:36

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How to Make Southern Fried Chicken

1. Melt the fat in the skillet, heating it to 350 degrees.
2. Place chicken in the skillet, being careful not to crowd it. Depending on the size of your skillet, you may need to work in two batches.
3. Fry the chicken for 12 to 15 minutes or until the bottom side of each piece is golden brown.
4. Turn the chicken and cook th eother side for an additional 12 minutes, or until golden brown.
5. Remove from the skillet, and drain on brown paper bags.

updated 2010-07-17 09:24:37

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Standing Rib Roast

Dry aged prime rib is more tender and flavorful than other prime rib. You can dry age the standing rib roast at home if you can't get it from your butcher. before dry aging the beef, rinse it under cold water than pat it dry. Wrap the dry beef in several layers of kitchen cheesecloth, or linen dish towels. The cheesecloth will allow the roast to breather. Place the roast on a wire rack in a roasting pan and place it in the coldest section of the refrigerator. Allow the beef to age for about a week, changing the cheesecloth daily.http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

updated 2010-07-17 22:40:32

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How to Cook Leg of Lamb

• Introduction
• Buying Fresh Lamb
  • Selection
  • Storage
• Cooking Leg of Lamb
  • Grilling
  • Oven Roasting
  • Roasting Boneless Leg of Lamb
• Additional Recipes

updated 2010-07-17 08:27:19

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Scrapple

• 1 pork heart
• 1 pound meaty pork ribs or bones
• 2 pounds pork liver
• 4 cups roasted cornmeal
• 2 1/2 tablespoons salt
• 2 tablespoons freshly ground black pepper

updated 2010-07-17 21:18:55

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How to Make Satay

• Mortar and pestle
• Mixing bowl
• Saucepan
• Serving bowl
• 1 tablespoon red wine vinegarhttp://www.cooks.com/rec/view/0,1718,150178-237195,00.html
• 2 tablespoons tamarind pulphttp://www.malaysianfood.net/recipes/recipesatay.htm
• 3/4 cup warm water
• 3 cups coconut milk
• 2 cups roasted peanuts, coarsely pounded
• 1/2 cup peanut oil or vegetable oil
• 3 tablespoons sugar
• Salt to taste
• 2 or 3 medium red onions, coarsely chopped
• 6 garlic cloves
• 5 tablespoons chili paste
• 2 stalks lemon grass (white parts), coarsely chopped
• 1 teaspoon lemon juicehttp://www.cooks.com/rec/doc/0,161,158167-246199,00.html
• 1/2 tablespoon curry powder
• 1 teaspoon dried shrimp paste

Instructions

1. Prepare garlic, lemon grass, and red onion.
2. Add garlic, lemon grass, red onion, red wine vinegar, curry powder, chili paste, and dried shrimp paste to a mortar and pestle. Grind into a paste.
3. Add tamarind pulp and warm water to a mixing bowl. Separate the seeds and fibers from the pulp by squeezing together. Strain and throw away seeds and fibers, keep the water.
4. Add peanut oil or vegetable oil to a saucepan and heat. Add the ground paste and saute until browned.
5. Add the tamarind water to the saucepan and bring to a boil.
6. Add coconut milk, salt, and sugar. Bring to a boil, then reduce the heat to a simmer. Let simmer for about 10 minutes.
7. Grind the peanuts into a paste to a texture you desire. Add to the saucepan along with lemon juice ...

updated 2010-07-17 09:23:55

comments: 0