Beef, Pork and Ham Dish Recipes
Sauerbraten
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Filling:
4 lb Beef Roast; boneless
1 c water
1 c wine vinegar
2 onions (med size - sliced)
1 t salt
6 peppercorns
2 bay leaves
2 cloves
2 T... Read More
Bunkhouse Meatloaf
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Filling:
1lb. lean ground beef
1/4 lb.pork sausage
1 egg, beaten
3 slices... Read More
Stuffed Shiitake Mushrooms with Hoisin-chili Glaze
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Small or large Shiitake mushrooms depending on presentation
12 oz. bulk pork sausage (I use hot Jimmy Dean)
1/2 cup Hoisin sauce (available... Read More
Hearty Mac 'N Cheese
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Ready in 30 minutes or less.
1 pound ground beef
1 small onion, chopped
2 packages (7 1/4 ounces each) macaroni & cheese dinner
1 cup (4... Read More
Dell's Branding Day Meatloaf
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(as seen in Midwest Living Magazine)
1 1/2 - 2# lean ground beef
2 eggs
1 c. bread crumbs or crushed saltine crackers
1 pkg. dry... Read More
1900 Style Scrambled Eggs
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I picked up this simple technique in the All American cookbook. This is how we prepare eggs at the Hasseman House and it really does make a... Read More
Asparagus and Ham Strata
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INGREDIENTS:
1/4 cup butter
1/2 pound fresh asparagus (or 2 cans drained asparagus spears or pieces)
1 medium bell pepper, chopped... Read More
Ireland's Angus Stuffed Steak
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Filling:
2# slice of round steak (3/4 inch best) or 4 minute steaks will do
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. dried bread crumbs or cubes... Read More
Pan-Seared Loin of Pork with Derry Apple Relish
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Filling:
2-pound boneless loin of pork trimmed of excess fat and sinew
3 tablespoons unsalted butter
1 onion, diced
1/4 cup all-purpose... Read More
Pan Seared Pork Tenderloin
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Filling:
2 pork tenderloins (trimmed)
salt and pepper
1 T. butter
Heat a cast iron skillet to smoking point and coat bottom with butter.... Read More
Chili Souffle
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From Jeanette's Kitchen
Ingredients
1 small can (whole) Green Chilies
2/3's of a Pound of Sharp Cheddar Cheese (substitute with... Read More
Argentinean Style Beef with Chimichurri Sauce
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Filling:
3 pounds beef tenderloin
Argentinean beef Marinade
Chop:
1 1/2 cups Spanish onion
1 tablespoon fresh oregano
1/2 bunch of fresh... Read More
Sauerbraten
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In truly traditional style, this dish is marinated for at least 3 days.
Serve with Kartoffelklösse (potato dumplings) and Rotkohl (red... Read More
Chicken Fried Steak
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I do extra meals for our Bed & Breakfast guests. The following recipe is a
favorite among our guests. It appears in the Spirit of the West... Read More
Peach Salad
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Filling:
2 3 oz. packages Non-instant Vanilla Pudding
2 3 oz. packages Peach Jello
3 cups Boiling Water
1 29 oz. can Peaches with syrup
Dissolve... Read More
Beef Kabobs
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Filling:
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
1/4 teaspoon salt
1/4... Read More
Pork Tenderloin Forestiere
Preparation Time: e.g. 20 minutes |
Servings: 4 |
Cooking Time: e.g. 1 hour
Filling:
Ingredients:
1 1/2 1bs pork tenderloin 2 oz fat 2 oz shallots 4 oz wild mushrooms 1 oz white wine 2 oz cream 4 oz demi-glace salt, pepper,... Read More
Pan Seared Twelve-Spiced Beef Tenderloin
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with smoked gouda & sweet sausage risotto
Spice Mix for the Beef:
(yields 12 Tbls; use 1 Tbls per serving)
2 1/2 Tbls... Read More
Spicey Oven Roasted Bacon
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Servings: 20
Serving size: 1 piece
Preparation time: 1 hour
1 cup Sugar, brown, light
2 tsps Cumin seed, ground
2 tsps... Read More
Mini Meat Loaves
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Recipe given by Patricia Bullington Davis, in memory of Ernest Bullington.
Ingredients:
1 can Campbell's tomato soup
2 lbs. ground... Read More
Irish Inn Fry
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Filling:
Ingredients (per person)
2 traditional Irish bangers
2 thick slices Irish bacon (country ham portion will substitute)
1 medium... Read More
From: The Irish Inn, Ozark Illinois
Scots Irish Stew
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Ingredients
3 pounds stew beef or lamb cut into one inch cubes
1/4 cup extra virgin olive oil
1 head garlic - mince all the cloves... Read More
From: The Irish Inn, Ozark Illinois
