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  #1  
Old 10-09-2008, 09:50 AM
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LazyBear LazyBear is offline
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Default Meat recipes

LazyBear's Kitchen
I love experimenting with recipes I find online and here on PYP.
I've made a collection of those recipes so I can find them quickly.
I hope this helps you too!

I'm adding more recipe categories to The Recipe Box in the next few weeks.


Meat Recipes ~

LazyBear's Chicken Enchilada Casserole with white sauce

LazyBear's Chicken Enchilada Crock Pot dinner with homemade red sauce

BBQ Ribs & Dry Rub recipe

Catfish

Smithfield.com - Pork and Turkey recipes

Chicken & Dumplings

Marinade recipe

Turkey - leftover recipes

Tyson.com - chicken, beef and pork recipes

Thawing a Turkey

Turkey 101 - everything you need to know about roasting a turkey

Salisbury Steak

Turkey Meatloaf

Crockpot Meatballs - several recipes

Cuts of beef and cooking methods

Guiltless Oven Friend Chicken Fingers

Buffalo Chilli Chicken Wings

Tuna casseroles

Jerky

Roast Beef leftovers

Pork Chops

Pork & Snow Pea Stirfry

Arby's Chicken Salad Wraps

Philly Cheese Steak sandwich

Chicken Crescent Rolls

Cooking Whole Chickens

Mahi Mahi

Chicken Taco Soup

Cooking for Large Groups - charts of quantities needed

Salmon

HoneyBaked Ham.com recipes

Pork recipes

Spicy Orange Beef (option: PopCorn Chicken )

Ham Fried Rice and Chicken Stirfry

Clam Chowder

Teriyaki Sesame Chicken -or- Salsa Chicken

Chicken Noodle Soups

Pulled Pork

Shredded Chicken Burrito

Crock Pot Meats

Sweet & Sour Chicken

Fiesta Chicken & Rice

Chicken Enchiladas

Chicken Pot Pie

Chicken Enchilada Casserole and fresh Enchilada Sauce recipe

Turducken = Turkey, Duck & Chicken

Quiche (eggs)

Breakfast Casseroles - sausage, eggs, bacon, ham

Pineapple Teriyaki Burgers

Deviled Eggs

Chicken Teriyaki

Easiest Teriyaki Marinade

Expert Omelets (eggs)

Canned Chicken recipes

Chicken Nuggets

Lemon Pepper Chicken

Asian Recipes - chicken & pork

Asparagus and Blue Cheese Stuffed Chicken Breasts

Chicken Pasta Salad

Chicken Bow Tie Salad

Hard Boiled Egg recipe ideas

Chicken & Boiled Egg Casserole

Salmon - more recipes

Ground Beef - hamburger recipes

Dutch Oven Meals

Nemo's Chicken


more will be added


Freezer and Fridge storing tips
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  #3  
Old 10-09-2008, 10:11 AM
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LazyBear LazyBear is offline
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I'll reorganize the recipes later and group the same meats together.



Thawing Frozen Turkey:

I use the Quick Method.
http://www.globalgourmet.com/food/eg.../chapter3.html

"Quick" Thawing:
Place turkey in its original wrapping in sink and cover with COLD water. Change the water every 1/2 hour to maintain the temperature. Allow 1/2 hour per pound to defrost the turkey. Most turkeys will take from 5 to 10 hours to thaw.

Refrigerate after thawing to bake the next day.

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Old 10-09-2008, 10:51 AM
luckystars luckystars is offline
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Wow, thank you! I love new recipes! Do you want us to add to these?
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  #5  
Old 10-09-2008, 10:54 AM
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LazyBear LazyBear is offline
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Quote:
Originally Posted by luckystars
Wow, thank you! I love new recipes! Do you want us to add to these?
Sure!

as long as we keep the categories separate, that would be awesome!

In the future, I'll edit out cluttered posts as needed and keep the threads condensed for easy reading. Does that sound ok?
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Old 10-09-2008, 11:33 AM
luckystars luckystars is offline
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I would LOVE that!
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Old 10-12-2008, 04:43 PM
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Default Alaska Salmon Bake with Pecan Crunch Coating



INGREDIENTS (Nutrition)

* 3 tablespoons Dijon mustard
* 3 tablespoons butter, melted
* 5 teaspoons honey
* 1/2 cup fresh bread crumbs
* 1/2 cup finely chopped pecans
* 3 teaspoons chopped fresh parsley
* 6 (4 ounce) fillets salmon
* salt and pepper to taste
* 6 lemon wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.


Nutritional Information
Alaska Salmon Bake with Pecan Crunch Coating

Servings Per Recipe: 6

Amount Per Serving

Calories: 375

* Total Fat: 23.7g
* Cholesterol: 92mg
* Sodium: 384mg
* Total Carbs: 15.4g
* Dietary Fiber: 1.9g
* Protein: 26.7g
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  #8  
Old 10-15-2008, 10:50 PM
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LazyBear LazyBear is offline
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Default Cook once, eat twice!

Got Beef?

Lentil Beef Stew
Boil until meat is fork tender:
2 pounds of 1" cubes of beef
2 quarts of beef broth
1 can of Italian diced tomatoes

When the beef is soft, take it out of the pot with a slotted spoon, then add:
1 can of corn,
1 cup lentils,
1 cup salad noodles,
1 cup grated carrots,
1 cup sliced celery.
Cook for one hour until the lentils are really tender.

While the soup was cooking I took the beef and shredded it.
I added 1 cup of beef back into the stew.

----------

The remaining beef will be used for a this dish.

I didn't have all of the ingredients so I changed a few things.

Tex Mex Casserole a version of Mocha's recipe

2 cups of cooked shredded Beef roast

1 15 oz. Can Diced Tomatoes drained

1 small onion diced

1 pkg Old El Paso Smokey Chipotle Taco Seasoning

1 Can Kidney Beans (Rinsed & Drained)

Mix all together and pour into large (11x16) greased casserole dish.

Top with 1 c Shredded Cheese

------------
Topping for casserole:

Mix all of these ingredients together and spread over other mixture.

2 pkgs Betty Crocker Corn Muffin Mix in pouch

1 c Shredded Cheese

2 eggs

1/2 cup milk

1/4 c creamed corn

(no butter)
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  #9  
Old 10-18-2008, 08:57 PM
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LazyBear LazyBear is offline
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Mocha that casserole is delicious!!!
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  #10  
Old 12-07-2008, 10:04 PM
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Wengmama Wengmama is offline
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I made this one last month and froze it, it thawed out well. It was really great! I served it with orzo with toasted almonds in it.

Cranberry Pork Roast ~ From Woman's Day

INGREDIENTS
1 can (16 oz) whole-berry cranberry sauce
1 medium onion, chopped
1 can (5.5 oz) apricot nectar
1⁄2 cup coarsely chopped dried apricots
2 tsp cider or distilled white vinegar
1 tsp dry mustard (I added 2 T grainy dijon mustard)
1 tsp salt
1⁄4 tsp crushed red pepper
1 2 1⁄2-lb boneless pork loin roast, well trimmed
PREPARATION
1. Mix all ingredients except pork in a 3-qt or larger slow-cooker. Add pork; spoon some cranberry mixture over the top. (Can be done the night before. Refrigerate in removable crock or, if crock canít be removed, in a covered bowl, then transfer to slow-cooker to cook.)
2. Cover and cook on low 6 to 8 hours, or until pork is tender. Remove pork to cutting board and slice. Spoon fat off sauce; serve sauce with pork
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