Free Cooking Recipes

Archive for the ‘Meat’ Category

600g (1 lb 5 oz) minced steak
200g (8 oz) soft butter
30ml (2 tbls) Madeira
1 egg
15ml (1 tbls) flour
30ml (2 tbls) white breadcrumbs
150g (6 oz) fresh cream
7.5ml (11/2 tsp) oil
pinch nutmeg
salt and pepper

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1 kg (21/4 lb) flank or brisket 200g (7 oz) fresh spinach
6 medium-sized carrots
2 medium-sized onions
2 cloves garlic
60ml (4 tbls) chopped parsley
5ml (1 tsp) thyme leaves
4 hard-boiled eggs
salt and pepper

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1kg (21/4 lb) minced steak
5 eggs
1kg (21/4 lb) peeled, seeded and crushed tomatoes
2 medium-sized onions
2 cloves garlic
2.5ml (1/2 tsp) cumin powder
2 pinches cayenne pepper
nutmeg
15ml (1 tbls) flour
30ml (2 tbls) dry breadcrumbs 60ml (4 tbls) oil
salt and pepper

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40g (13/4 oz) dried mushrooms
400g (14 oz) minced flank
100g (4 oz) mortadella sausage
100g (4 oz) Emmenthal cheese,
grated
small bunch basil
2 eggs
salt and pepper
1 pinch grated nutmeg
flour
1/2 onion
40g (13/4 oz) butter
45ml (3 tbls) oil
30m1 (2 tbls) tomato puree

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600g (21 oz) minced steak
300g (10 oz) beef marrow
100g (4 oz) white bread, crusts removed
150ml (5 fl oz) milk
2 eggs
2 medium-sized onions, finely
chopped
45ml (3 tbls) oil
50g (2 oz) butter
30ml (2 tbls) white wine
juice of 1 lemon
15ml (1 tbls) chopped parsley nutmeg
salt and pepper

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800g (13/4 lb) minced steak
4 medium-sized onions, finely
chopped
60g (21/2 oz) butter
15m1 (1 tbls) oil
salt and pepper

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600g (21 oz) minced steak
600g (21 oz) ripe tomatoes
2 large onions
2 red peppers
2 cloves garlic
15ml (1 tbls) tomato puree
15ml (1 tbls) paprika
2.5ml (1/2 tsp) cayenne pepper
2.5ml (1/2 tsp) cinnamon
2 cloves
10ml (2 tsp) sugar
350g (12 oz) maize flour
(polenta)
80g (31/2 oz) butter
45ml (3 tbls) olive oil
salt

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600g (21 oz) minced steak
60ml (4 tbls) curd cheese
60ml (4 tbls) grated Gruyere cheese
60ml (4 tbls) grated Parmesan cheese
30ml (2 tbls) chopped parsley
45ml (3 tbls) oil  nutmeg
salt and pepper

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1 curly white-heart cabbage
500g (18 oz) minced steak
250g (9 fl oz) mild-cure bacon
1 clove garlic
2 shallots
15m1 (1 tbls) chopped fines
herbs: a mixture of parsley,
chives, tarragon, chervil
30ml (2 tbls) oil
100g (4 oz) grated Gruyere cheese
250g (9 oz) double cream  nutmeg
salt and pepper

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4 porterhouse steaks, 200g (7 oz) each
200g (7 oz) butter
3 egg yolks
100ml (31/2 fl oz) white wine
100ml (31/2 fl oz) tarragon vinegar
15ml (1 tbls) shallots, chopped very fine
5ml (1 tsp) freshly ground pepper
1 sprig tarragon
salt

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