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 Meat Dishes

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PostSubject: Meat Dishes   Sat Sep 06, 2008 11:14 pm

TexasMusicMom's
Pork Chops with Apples and Stuffing

6 boneless pork loin chops
1 TBSP vegetable oil
1 package (6 oz.) stuffing mix, crushed
1 can apple pie filling with cinnamon
( I just sprinkled cinnamon on an apple pie filling)

In a skillet, brown pork chops in the oil. Prepare stuffing according to package directions. Spread pie filling in the bottom of a greased 9 x 13 dish. Place chops on top of filling, then spoon stuffing over the chops. Cover and bake 35 minutes at 350 F. degrees. Uncover and cook 10 additional minutes. Makes 6 servings.

Easy and very tasty! Could go in the "healthy" section as well.
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PostSubject: Re: Meat Dishes   Sat Sep 06, 2008 11:14 pm

Schnookie's Baked Beans

1 tbsp. salt 1 lb. hot Italian sausage
½ tsp. mustard 2 large cans kidney beans, drained
¼ cup brown sugar 3 (1lb.) cans B & M baked beans
1 (8oz) can tomato sauce 1 (10oz.) package frozen lima beans
1 medium onion, chopped ½ tsp. pepper
½ lb. smoked ham, cubed ½ cup catsup

Cook lima beans as package says, cook sausage in small amount of water, covered, for 5 minutes. Drain and brown, then slice and mix with all other ingredients. Bake for 1 hour at 400 degrees. Great for picnics! smiley
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PostSubject: Re: Meat Dishes   Sat Sep 13, 2008 9:58 am

Title: Re: Baking - breads, cakes etc
Post by: tlcquiltnut on February 24, 2008, 10:36:15 PM


Here is a chocolate cake recipe my Mom used to make . It is the BEST ever....

Chocolate Cake

1/2 c. shortning
2 c. sugar
2 eggs
1 t. vanilla
1 t. soda
pinch Baking Powder( I use about 1/2 t.)
1/2 c. cocoa powder
1 c. boiling water
1/2 c. cold water
dash salt
2 c. flour
Cream
shortning and sugar. Add eggs, vanilla and cold water. Sift dry
ingredients. Add to wet mixture. Add boiling water and beat until
smooth. Pour into greased and floured 9 x13 cake pan. Bale 350* for
30-35 minutes.
Cool and frost with chocolate frosting if desired and I do.....
Chocolate Frosting

1/4-1/2 cup butter
2-3 cups powdered sugar(to taste)
1/2 cup cocoa powder(to taste)
little vanilla
little milk enough to make smoothe
Instead of milk can use a little cold coffee.
Mix well and spread on cooled cake....
What to do with left over frosting? Spread it on graham crackers.
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golo
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Number of posts : 13244
Age : 69
Location : Grafton ND
Registration date : 2008-09-02

PostSubject: Re: Meat Dishes   Tue Apr 27, 2010 12:59 am

Gloria's meatloaf

2 lbs hamburger
2 eggs
milk for moisture (sorry I never measure)
salt and pepper
minced onion (1/2 onion)
not quite a pkg of crackers smushed....

Mix with hands form into loaf pan... top with ketchup cook 45 mine to hour .. till done..
DH loves it...

_________________
So you see, imagination needs moodling - long, inefficient, happy idling, dawdling and puttering.
"Brenda Ueland "

Golo

Dreams are wishes the heart makes... I dream of lots of quilting
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golo
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Number of posts : 13244
Age : 69
Location : Grafton ND
Registration date : 2008-09-02

PostSubject: Traditional Beef Rouladen    Tue Jan 11, 2011 11:22 pm

German Beef Rouladen
making beef rouladen Ingredients:

* 6 slices top round (see below)
* 3 slices lean bacon
* 1 onion, sliced
* 3 garlic dill pickles, sliced
* 2 tbsp. butter
* mustard, salt, pepper, corn starch
* 1 - 2 cups water

Instructions:

* Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
* Divide bacon, pickle, and onion slices on one end of each slice.
* Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
* Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
* Once all rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
* Simmer for about 1 1/2 hours.
* Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
* Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
* Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

* Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.
* This beef rouladen recipe is delicious served with Potato Dumplings, and red cabbage

Txmary's recipe

_________________
So you see, imagination needs moodling - long, inefficient, happy idling, dawdling and puttering.
"Brenda Ueland "

Golo

Dreams are wishes the heart makes... I dream of lots of quilting
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Schnookie



Number of posts : 1928
Age : 65
Location : NW Oregon
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Mon Feb 07, 2011 11:51 am

Yum, yum, yum this is just like the way my Oma would make it...I love rouladen it is yum, yummy!
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Mon Feb 07, 2011 11:52 pm

Never heard of this....sounds great!
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TxMaryQuilts
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Number of posts : 9701
Age : 57
Location : Heart of Texas
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Tue Feb 08, 2011 10:10 am

Made it a couple of Sundays ago. It was so good that if you were to put one on your head, your tongue would beat your brains out trying to get to it!

Had thick Amish noodles with it and gravy and baby peas. We all rolled away from the table.

_________________
TxMaryQuilts    

Always in a Texas state of mind.
http://s1309.beta.photobucket.com/user/TxQuilter59/library/#/user/TxQuilter59/library/?&_suid=136183123861005557608880981697
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Tue Feb 08, 2011 8:12 pm

Ive got to give this a try, are the pickles sliced into spears or rounds?
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TxMaryQuilts
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Number of posts : 9701
Age : 57
Location : Heart of Texas
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Tue Feb 08, 2011 11:54 pm

I use whole baby dills but spears would work well too. Rounds would be harder to keep in place when you roll them up.
It takes a lot of toothpicks to hold them together too. Mac calls them hedgepigs. :)

_________________
TxMaryQuilts    

Always in a Texas state of mind.
http://s1309.beta.photobucket.com/user/TxQuilter59/library/#/user/TxQuilter59/library/?&_suid=136183123861005557608880981697
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Wed Feb 09, 2011 10:51 am

sounds interesting....I'd make them today if I had my car to go get the top round.
Speaking of pickles, I got a jar of these traditional polish pickles from my SIL who is polish, they are good...but kind of odd....they are a Dilled sweet pickle...kind of like a dill pickle that got set in a bath of sugar. I think I will go with a traditional dill for this recipe.
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Schnookie



Number of posts : 1928
Age : 65
Location : NW Oregon
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Thu Feb 10, 2011 8:44 pm

I would also go with the traditional dill, my Oma and I also add a hard boiled egg, a 1/4 in each one. Just adds to the layers of good tastes! You made me so hungry for these I think we will have them tomorrow! yum
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TxMaryQuilts
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Number of posts : 9701
Age : 57
Location : Heart of Texas
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Thu Feb 10, 2011 10:43 pm

Oh yeah, I think my mom used to do that. Guess that got lost over the years. Thanks for the reminder Schnookie. Gotta ask my sis about that.

_________________
TxMaryQuilts    

Always in a Texas state of mind.
http://s1309.beta.photobucket.com/user/TxQuilter59/library/#/user/TxQuilter59/library/?&_suid=136183123861005557608880981697
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Schnookie



Number of posts : 1928
Age : 65
Location : NW Oregon
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Mon Feb 14, 2011 8:00 pm

Well I made mine today for my boys...dh and son. They are meat and potato kind of guys and Andrew had his before he left for work said he really liked them, I am glad I made extras!
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TxMaryQuilts
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Number of posts : 9701
Age : 57
Location : Heart of Texas
Registration date : 2008-09-03

PostSubject: Re: Meat Dishes   Mon Feb 14, 2011 11:36 pm

Yeah, kinda wish I had made extra, they didn't last long!

_________________
TxMaryQuilts    

Always in a Texas state of mind.
http://s1309.beta.photobucket.com/user/TxQuilter59/library/#/user/TxQuilter59/library/?&_suid=136183123861005557608880981697
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texasmusicmom



Number of posts : 6797
Age : 59
Location : Columbia, South Carolina, USA
Registration date : 2008-09-05

PostSubject: Dr. Pepper Ribs   Mon Feb 21, 2011 12:20 pm

Tried this last night and it was wonderful and so easy! My son told me to try them....in a book called Cook This Not That.....a book with healthier versions of evilly good things you can eat out. This one was sold as the one to have instead of baby back ribs at Outback Steak House. I've never had ribs there, so don't know how it measures up, but it was wonderful!

Dr. Pepper Ribs

1-2 racks of baby back ribs (used pork)
1 2 liter bottle of Dr. Pepper (I used Wal Mart's generic Dr. Thunder....worked fine.)
1/4 cup salt and black pepper to taste
1 TBSP chili powder
1 cup water
1/2 tsp. canola or veg. oil
1/2 onion, minced
1 clove garlic, minced
1/2 cup ketchup
2 TBSP Worcestershire sauce
2 TBSP apple cider vinegar (I used balsamic and son used lemon juice and both worked)
1/2 tsp. cayenne (red) pepper

Marinate ribs in Dr. Pepper....enough to cover and saving at least 1/2 cup for the sauce. Sprinkle salt over and let soak in fridge at least two hours or up to over night.

Preheat oven to 350. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle the ribs with the chili powder and place in baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone.

While the ribs are cooking, make the barbecue sauce. heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne and reserved 1/2 cup of Dr. Pepper. Simmer for 15-20 minutes, until sauce thickens.

Heat a grill until hot. Remove ribs from oven and brush with bbq sauce and grill for 10 to 15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on other side until lightly charred and smoky. Remove from grill, brush with more sauce, and serve.

Finger lickin' good! The acid and sweetness of the Dr. Pepper (it's sweeter than Coke) act as an amazing tenderizer.


Last edited by texasmusicmom on Mon Feb 21, 2011 4:42 pm; edited 1 time in total
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hummerlou



Number of posts : 3937
Age : 62
Location : Taylor, TX USA
Registration date : 2008-09-02

PostSubject: Re: Meat Dishes   Mon Feb 21, 2011 12:49 pm

Sounds fabulous!
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Gimpy Cat
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Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Meat Dishes   Mon Feb 21, 2011 6:47 pm

Thanks for sharing that TMM. I have to comment though, Outback Steak House cracks me up with the stuff they serve and say its Australian - NOT lmao Ribs is a purely american thing, we dont eat ribs in australia like the US does LOL, the stuff I saw on the menu when I went, sheesh, I didnt find any aussie dishes lmao

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"My will is mine.....I shall not make it soft for you"  Aeschylus, Agamemnon
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texasmusicmom



Number of posts : 6797
Age : 59
Location : Columbia, South Carolina, USA
Registration date : 2008-09-05

PostSubject: Re: Meat Dishes   Mon Feb 21, 2011 7:43 pm

I know....it's a hoot. We don't ever go....I think I went once years ago. It's the same with the local "British Pub" close to here. It's not even close to the real thing.
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redmadder



Number of posts : 3405
Age : 62
Location : North Georgia
Registration date : 2008-09-03

PostSubject: Creamed beef.   Wed Jan 29, 2014 12:50 pm

Chele:

About 2 Tbsp shortening and 1/4 cup flour.  Melt shortening and add flour in a large sauce pan.  Stir on medium heat till the flour turns tan or brown.  Have ready, 1 cup milk and 1 cup juice from beef.  Quickly and vigorously stir this into the pan with the browned flour.  Continue stirring until the gravy thickens, then add the beef.  Salt and pepper to taste.

Tricks to the trade.  Be prepared to add more liquid if its too thick.
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PostSubject: Re: Meat Dishes   Today at 9:03 am

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Meat Dishes
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