Meat Recipes

[Zana]

DEEP-DISH SAUSAGE PATTY PIZZA

March 30, 2011 10:27AM
•
Bake Off 44_Deep Dish Sausage Patty Pizza

Updated: May 7, 2011 12:16AM

MAKES 8 SERVINGS

4 tablespoons Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil, divided
¼ cup chopped onion
2 teaspoons finely chopped garlic
1 (28-ounce) can whole tomatoes, drained, ½ cup juice reserved and tomatoes coarsely chopped
1 teaspoon dried basil leaves
1 dried bay leaf
¼ teaspoon salt
2 or 3 dashes pepper
1 pound bulk sweet Italian pork sausage
1 tablespoon cornmeal
1 (13.8-ounce) can Pills- bury refrigerated classic pizza crust
4 cups (1 pound) shredded mozzarella cheese
2 teaspoons grated Parmesan cheese

Heat oven to 400 degrees. In 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic; cook about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring occasionally. Stir in reserved tomato juice (sauce should be thick). Remove and discard bay leaf.

Meanwhile, spray (12-inch) skillet with cooking spray. Spread sausage over bottom of skillet into large patty. Cook over medium-high heat 5 to 8 minutes on each side, turning once, until no longer pink in center (if necessary, cut patty in half or into quarters to turn).
Coat bottom and sides of (12-inch) cast iron skillet or other ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal.

Unroll dough in skillet; press on bottom and at least halfway up sides. Brush dough with remaining 1 tablespoon oil; ★★★★★ bottom and sides with fork. Sprinkle mozzarella cheese over dough. Top with sausage patty, keeping patty in one piece.

Bake 15 to 18 minutes, or until crust is light golden brown. Spread sauce over sausage. Bake 5 to 10 minutes longer, or until crust is golden brown. Sprinkle with Parmesan cheese. Let stand 10 minutes before cutting

Amy Winters for 44th Pillsbury Bake-Off

Nutrition facts per serving: 520 calories, 31 g fat, 13 g saturated fat, 55 mg cholesterol, 33 g carbohydrates, 7 g sugars, 27 g protein, 1,360 mg sodium, 2 g fiber

[Zana]

Hearty Country Cheese and Bacon Omelet

6 bacon slices
1 cup shiitake or white mushroom slices
2 cups fresh spinach
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups refrigerated hash browns with peppers and onions
1 8 ounce package 4 cheese blend shredded cheese, divided
1 plum tomato, chopped

• Cook bacon in a nonstick skillet until crisp; remove bacon, and crumble.
• Reserve 2 tablespoons drippings in skillet.
• Saute mushrooms in reserved drippings until tender.
• Add fresh spinach, and cook 3 minutes.
• Remove mixture from skillet.
• Whisk together eggs and next 3 ingredients until frothy; stir in hash browns and 1 1/2 cups cheese.
• Pour into skillet and cook over medium heat.
• As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
• Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set.
• Fold over in half; place on a serving plate.
• Sprinkle with remaining 1/2 cup cheese and bacon.

Makes 6 servings.

[Zana]

Slow Cooker Coq Au Vin

Put together dinner in the morning, and come home to this slow-cooked and savory coq au vin with mushrooms, onions and dry red wine.

Prep Time: 10 mins
Total Time: 8 hrs 10 mins

Servings: 6

Ingredients

1 pkg. (10 ounces) sliced mushroom (about 3 3/4 cups)
1 bag (16 ounces) frozen whole small white onion
1 sprig fresh rosemary leaves
2 lb. skinless, boneless chicken breast halves and/or thighs, cut into
1-inch strips
1/4 cup cornstarch
1 can (10 3/4 ounces) Condensed Mushroom Soup
1 cup Burgundy or other dry red wine
Hot mashed or oven-roasted potato

Directions

1 Place the mushrooms, onions, rosemary and chicken into a 3 1/2-quart slow cooker.
2 Stir the cornstarch, soup and wine in a small bowl. Pour over the chicken and vegetables.
3 Cover and cook on LOW for 8 to 9 hours*. Remove and discard the rosemary.
Serve the chicken mixture with the mashed potatoes.
4 *Or on HIGH for 4 to 5 hours.

[Zana]

Slow Cooker Venison Chili for the Big Game

Prep Time: 20 Minutes
Ready In: 8 Hours 20 Minutes
Cook Time: 8 Hours
Servings: 8

"Venison, pork sausage, cannellini beans, and tomatoes combine in this
lively chili seasoned with garlic, onion, and hot pepper sauce guaranteed to
warm football fans."

*Ingredients:*
1 pound boneless venison
steak, cubed
1 pound pork sausage
1 onion, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
hot pepper sauce to taste
salt and ground black pepper
to taste
1 (15.5 ounce) can cannellini
beans, drained
1 (10 ounce) can diced
tomatoes with green chiles
3 tablespoons chili powder, or
to taste
1 cup shredded Cheddar
cheese for garnish

*Directions:*
• Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned.
• Drain grease.
• Stir in the onions and garlic, and cook until aromatic, about 3 minutes.
• Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.

• Pour the cannellini beans and tomatoes into a slow cooker.
• Stir in the venison mixture.
• Cover, and cook 8 to 10 hours on Low, or 5 hours on High.
• Sprinkle each serving with shredded Cheddar cheese.

[Zana]

Easy, Easy Porkchops

A package of pork chops (approx. 4)
1 can jellied cranberry sauce
1 can of apple sauce

Place all three in the crockpot and cook on medium all day. Serve over
rice

Zana's Variation Notes:
I've added some fresh thyme to this in the last hour of cooking.
I've also added slices of oranges and apples to this in the last hour of cooking.
And I've also "heated" it up with some hot chilies in the last hour of cooking - adjusting to tolerance level.

[Zana]

Pizza Pot Pie

* PREP TIME 20 Min
* TOTAL TIME 40 Min
* SERVINGS 4

1 pound lean ground beef or Italian sausage
1/2cup chopped onion
1/2cup chopped green bell pepper
1can (8 ounces) pizza sauce
1can (4 ounces) sliced fresh mushrooms
1cup shredded mozzarella cheese (4 ounces)
1 cup Original Bisquick® mix
1/4 cup very hot water

Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles.

Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain.
Stir in pizza sauce and mushrooms.
Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered 5 minutes, stirring occasionally.
Spoon beef mixture into casseroles.
Sprinkle 1/4 cup cheese on each.

Mix Bisquick mix and very hot water; beat vigorously 20 seconds.
Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat.
Shape into ball; knead about 10 times or until smooth.
Divide dough into 4 balls.
Pat each ball into circle the size of diameter of casserole.
Cut steam vent in each circle with knife or cookie cutter.
Place each circle on beef mixture in casserole.
Bake 15 to 20 minutes or until very light brown.

For 21 grams of fat and 425 calories per serving, use Italian turkey sausage.
For variety, add sliced ripe olives, sliced pepperoni (cut into fourths) or chopped tomatoes instead of the mushrooms to the pizza sauce mixture.
For a special Halloween treat, use a small cookie cutter to cut a jack-o'-lantern, cat, pumpkin or moon shape of the dough circle before putting it on the beef mixture.

NUTRITION INFORMATION:
Nutrition Information:1 Serving (1 Serving)
* Calories 480
* (Calories from Fat 235 ),
* Total Fat 28 g
* (Saturated Fat 11 g,
* Cholesterol 80 mg;
* Sodium 900 mg;
* Total Carbohydrate 27 g
* (Dietary Fiber 2 g,
* Protein 32 g;Percent Daily Value*:
* Vitamin A 14.00%;
* Vitamin C 10.00%;
* Calcium 28.00%;
* Iron 20.00%;Exchanges:
* 1 1/2 Starch;
* 1 Vegetable;
* 1 Fat;*Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Sausage Filled Kolaches

For the dough:
2 cups milk
1/2 cup plus 2 tablespoons vegetable shortening
2 tablespoons active dry yeast
1/2 cup sugar plus 1 tablespoon sugar (divided use)
1/2 cup warm water
2 teaspoons salt
2 egg yolks
6 1/4 cups all-purpose flour, sifted

For the filling:
6 smoked link sausages, each 6 inches long, cut into slices 1 inch thick

Directions
• In a saucepan over low heat, combine the milk and shortening and heat until the shortening melts.
• Remove from heat and let cool to 100 degrees Fahrenheit.
• In a small bowl, sprinkle the yeast and the 1 tablespoon sugar over the warm water and stir to dissolve.
• Set aside until foamy, 5 to 10 minutes.
• In a large bowl, combine the cooled milk mixture, the yeast mixture, the 1/2 cup sugar, the salt and the egg yolks.
• Using a wooden spoon, stir to mix. Add the flour and stir until well combined and glossy, soft and elastic.
• Turn out onto a lightly floured work surface and knead gently for 3 to 4 minutes.
• Cover with a damp kitchen cloth and let rinse in a warm place until doubled in volume, 1 to 2 hours.
• Line a baking sheet with aluminum foil or parchment paper.
• Punch down the dough, pinch off pieces and form into 2-inch balls. Place on the prepared baking sheets 2 inches apart.
• Cover with a slightly dampened kitchen towel and let rise in a warm place until doubled in bulk, about 40 minutes.
• Preheat oven to 425 degrees Fahrenheit.
• Make a depression in the center of each ball and fill the depression with a sausage slice.
• Bake until the kolaches are a light golden brown, about 15 minutes.
• Remove from the oven and serve hot or transfer to a rack, let cool and serve.

Any kolaches that are not eaten the day they are baked should be frozen.
They will keep for up to one month.
Makes 3 dozen

[Zana]

Scrumptious Souvlaki

2 pounds lamb, cut into 1 inch square cubes
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon dried mint, crushed
1 clove garlic, chopped
4 cups plain yogurt
1 cucumber, shredded
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried dill weed
salt and pepper to taste
8 pita bread rounds
2 tablespoons olive oil
1 red onion, thinly sliced
1 tomato, thinly sliced

Place lamb in a large bowl.
Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic.
Stir until lamb is well coated.
Cover, and refrigerate 3 hours, or overnight.
Preheat grill, and lightly oil grate.
In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil.
Season with dill weed, salt and pepper; set aside.
Thread meat onto skewers.
Grill 10 minutes, turning once.
Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute.
Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.

[Zana]

Calves' Liver with Sherry

2 onions, chopped
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper to taste
1 cup sherry
1 pound calves' livers
1 tablespoon chopped fresh parsley
4 thick slices French bread, cut into 1 inch cubes
1/8 cup olive oil

In a large skillet heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer.

Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve.

To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown.

[Zana]

Tandoori Chicken

1 (2 to 3 pound) chicken, skinned and quartered
2 tablespoons lemon juice
1 teaspoon salt
4 teaspoons ground allspice
2 tablespoons plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar

Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.


Makes 4 servings

[Zana]

CYM Steak and Kidney Pie

1 recipe pastry for a 9 inch single crust pie
1 pound beef kidney
2 pounds round steak, cubed
2 tablespoons lard
2 onions, chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all purpose flour

Cover beef kidney with lightly salted water. Cover and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors then dice. In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour. Add potatoes and continue simmering until potatoes are tender, about 1/2 hour. Blend together flour and remaining water then stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole. Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center. Bake at 425 degrees until lightly browned, about 30 minutes.

[Zana]

Chicken Taquitos

4 skinless, boneless chicken breast halves - cooked and shredded
1 1/2 cups shredded smoked Cheddar and Swiss cheese blend
1 (7 ounce) can green salsa
1 cup chopped onion
20 (6 inch) corn tortillas
1 quart peanut oil for frying, or as needed
1 cup sour cream (optional)
1 cup chunky salsa (optional)
1 cup guacamole (optional)

Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

[Zana]

African-Style Oxtail Stew

1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup canola oil
3 pounds beef oxtail, cut into pieces
1 large onion, chopped
salt and pepper to taste
1 (12 ounce) can kidney beans, drained
1/4 cup cornstarch dissolved in
1/2 cup water

Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

[Zana]

Meatballs With Spaetzle

1 egg
1/4 cup milk
1/4 cup dry bread crumbs
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
Dash pepper
1 pound ground beef
1 (10.5 ounce) can condensed beef broth, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
1 medium onion, chopped
1 tablespoon all-purpose flour
1 teaspoon caraway seeds
1 cup sour cream

HOMEMADE SPAETZLE:
2 cups all-purpose flour
1 teaspoon salt
2 eggs, lightly beaten
1 cup milk
2 quarts water or beef broth

In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes. Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle.

[Zana]

Crock Pot Tamale Pie

1 pound lean ground beef, browned
3/4 cup yellow corn meal
1 1/2 cups milk
1 egg, beaten
1 package chili seasoning mix
1 tablespoon seasoned salt
1 pound can tomatoes, cut up
1 pound can whole kernel corn, drained
2 1/4 ounces sliced ripe olives, drained
1 cup cheddar cheese, grated

Stir together cornmeal, milk and egg. Add the rest of the ingredients, except cheese. Pour into crockpot. Cover. Cook on high 3 to 4 hours. Sprinkle cheese over top. Cover. Cook another 5 minutes.