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Category: Meat (Page 10 of 21)

Stir-Fryed Pork with Napa Cabbage Recipe

Ingredients:
4 tablespoon beef broth
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger root
1 lb pork tenderloin, cut into 1 1/2 By 1/2-inch strips
4 cup shredded Napa cabbage
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
8 green onions, chopped

Instructions:

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the garlic, ginger, and green onions for 1 minute.

Add pork and stir-fry until pink color is nearly gone, about 1 minute.

Mix in cabbage, cover, and continue cooking for 3-5 minutes or until cabbage is tender, stirring once. Season with salt and red pepper flakes to taste.

Each serving: 2 gm. carbohydrates. 6 Servings.


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Pork Tenderloin Recipe

Ingredients:
1 lb pork tenderloin
1 tablespoon lemon pepper
2 tablespoon butter
2 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
1 tablespoon parsley, fresh, minced

Instructions:

Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper.

Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.

To the pan juices, add lemon juice, worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.

Yield: 4 servings, 1 carb


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Ham Roll Ups Recipe

Ingredients:
8 oz sliced ham (1 package)
1 bunch green onions, whole
8 oz cream cheese, softened (1 package)

Instructions:

Spread sliced ham with cream cheese. Lay 1 onion along each slice edge and roll up. Chill until cheese is firm. Slice into 3/4-inch pieces and arrange upright on plate. Recipe can be doubled or tripled. Makes 24 appetizer servings.


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Irish Clear Lamb Stew Recipe

Ingredients:
2 1/2 lb Lamb: “neck chops”
4 each Medium-sized onions
1 each Salt and pepper
1 tablespoon lamb fat
1 tablespoon butter
2 1/2 cup stock or water
1 tablespoon chopped parsley
1 tablespoon chopped chives

Instructions:

Get lamb chops with fat still on them. Shred some of it and render it down in a heavy casserole.

Peel onions. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions. Add stock and season carefully.

Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.


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Jalapenos Stuffed with Chorizo and Cream Cheese Recipe

Ingredients:
1 tablespoon vegetable oil
1 tablespoon finely minced onion
1 clove garlic, finely minced
3 oz Chorizo (Mexican sausage)
2 oz cream cheese, softened
1 tablespoon sour cream
Salt to taste
12 jalapenos, seeded, halved and deribbed

Instructions:

Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks.

When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.


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Crusty Lamb with Garlic Recipe

Ingredients:
3 extra-large bulbs of fresh garlic (approx 6 oz.)
1/4 cup minced fresh parsley
1/4 cup oil
1 leg of lamb

Instructions:

Separate garlic into cloves and remove skins. Place garlic, parsley and oil in a blender or food processor and mix until a paste is formed. Remove excess fat from meat. Spread garlic mixture on all sides of meat. Bake uncovered in 350 degree oven for 30 minutes per pound. This garlic mixture can also be used on other cuts of meat.


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Lamb Cutlets With Mint & Mustard Recipe

Ingredients:
1 rack of lamb (6 cutlets) trimmed of all fat
1 juice of 1/2 lemon
1 salt
1 pepper
2 tablespoon moutard de meaux (coarse french mustard)
2 tablespoon finely chopped mint

Instructions:

Moutard de meaux is thick and slightly “nutty” in flavor.

Pre-heat oven to 220’C. Rub lemon juice, salt and pepper into the flesh side of the rack of lamb and spread liberally with mustard to make a thick coating. Place meat, mustard side up, on a rack in an oven dish. Bake the meat on the top shelf of the oven for 20 minutes.

Remove and cool slightly, before pressing chopped mint into the crusty surface of the meat. Cover and refrigerate overnight before cutting into individual cutlets.


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Lamb Chops with Mustard Sauce Recipe

Ingredients:
1/4 cup dijon style mustard
2 tablespoon cooking oil
1/4 cup dry vermouth
1/4 teaspoon freshly ground black pepper
4 lamb chops, 3/4 thick

Instructions:

Combine mustard, oil, vermouth and black pepper. Coat chops with mixture. Broil or grill chops , basting frequently, until cooked as desired.


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Leg of Lamb Nicoise Recipe

Ingredients:
3 lb leg of lamb
1 salt
1 pepper
4 garlic cloves
1/3 cup parsley leaves, fresh packed
2 tablespoon anchovy paste
2 tablespoon red wine vinegar
1/2 teaspoon rosemary, dried
1/2 teaspoon majoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 cup olive oil

Instructions:

Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.

Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets.

Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside.

Mince garlic and parsley by adding to food processor with motor on. Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 teaspoon (5mL) pepper. Add oil very slowly through feed tube with motor running.

Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. Cover and marinate in refrigerator several hours or overnight. Bring out to room temperature 3 minutes before cooking.

Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140F(60C). Alternatively, grill about 12 minutes a side.

Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.


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Braised Lamb Shanks Recipe

Ingredients:
2 tablespoon olive oil
4 lamb shanks, about 12 oz ea.
1 medium onion, finely diced
2 celery stalks, thinly sliced
1 tablespoon finely minced garlic
1 1/2 cup dry red wine
1 cup water
1 lemon, cut in half
1/2 tablespoon Salt
1/2 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 325 F.

Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side.

Pour off all but 2 tablespoons fat; add the onion, and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper.

Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water.

When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side.


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