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Recipes Buffalo Burgers

When I think of Buffalo Burgers, I think of those huge animals that roamed the open prairie. Can you just imagine how big those burgers would be? The thing is, however, they are no bigger than the regular burgers we make every day. I have heard people say that the buffalo burgers have a hot, […]

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When I think of Buffalo Burgers, I think of those huge animals that roamed the open prairie. Can you just imagine how big those burgers would be? The thing is, however, they are no bigger than the regular burgers we make every day. I have heard people say that the buffalo burgers have a hot, sweet taste, and are so tender they melt in your mouth. The spicy flavor, and the strong taste of the horseradish, changes its taste drastically from our usual hamburgers which we all love tremendously, to something they have never tried before. This may be your first taste of the buffalo burger, but once you try these out, it will definitely not be the last time you serve them to your family.

As with the Buffalo wings, there are as many variations to make this burger the hottest, and beyond, burger topping.

Ingredients

1 tablespoon vegetable or Canola oil
1 onion, chopped
1 egg, beaten
2 teaspoons (10mL) fresh, chopped thyme, rosemary, or oregano, (or about a teaspoon of the dried spice)
2 teaspoons (10mL) Dijon mustard
2 teaspoons (10mL) prepared horseradish
teaspoon each of salt and pepper, or to taste
8 oz (250 g) medium ground beef
8 oz (250 g) ground buffalo meat
4 Kaiser Rolls or hamburger buns
4 leaves lettuce
1 tomato, sliced
About half of a small red onion, sliced

In a frying pan, heat oil over a medium-heat; fry diced onion, stirring occasionally until softened, about five minutes.
Remove from heat, and let it cool

In a large bowl, beat egg. Stir in thyme, mustard, horseradish, and salt and pepper, to taste, and add it to the onion mix, beef and buffalo meat.

Shape into four half inch thick patties. (This can be done earlier than needed, and kept in the refrigerator for up to six hour) or you can form them into shaped patties and put them between two pieces of waxed paper, and stored in an airtight container in the freezer for up to a month before using.

Place patties on a greased grill over a medium-high heat; close the lid and cook, turning once until cooked through and no blood comes out when pressed down with a spatula, (around 10 to 12 minutes)

Cut rolls in half; and place them cut side down on the grill to toast until lightly browned

Place the burger on the bun and add the lettuce leaf, and tomato slices, mustard, relish, ketchup, and mayonnaise, onions (raw or cooked), cheese slices, (optional), and then place other half of bun on the top, and ENJOY

The spices added to this meat will bring out an altogether different flavor than our regular hamburgers have. The next time you pull out your barbeque, try this recipe out on your family. To throw them off the trail of the regular hamburger they are used to, prepare this dish while no one else is around, and surprise them with these tasty little morsels.

Some people have the idea that the hotter the better. I have watched people eat hamburgers, chicken burgers, chicken wings, etc, and the sweat just pours off of their faces, the sauce is so hot; but they just wipe away the sweat, and continue to eat. I don’t know how they can eat something that is soooo hot, I can’t.

Recipes Slow Cooker Brisket

Slow cooker brisket is a great meal to come home to after a long day at work. There is nothing quite like a dinner that melts in your mouth. INGREDIENTS 3 pound beef brisket (lean cut)6 cups of water3 beef bouillon cubes or beef flavoring2 minced garlic cloves3 Tablespoons of minced onions1 Tablespoon of ground […]

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Slow cooker brisket is a great meal to come home to after a long day at work. There is nothing quite like a dinner that melts in your mouth.

INGREDIENTS

3 pound beef brisket (lean cut)
6 cups of water
3 beef bouillon cubes or beef flavoring
2 minced garlic cloves
3 Tablespoons of minced onions
1 Tablespoon of ground ginger
1/4 cup of A-1 Steak sauce

PREPARATION

Combine all ingredients in your slow cooker you can also add potatoes (5 peeled and sliced) carrots 1 cup and 1 cup of a vegetable of your choice. Cook for 8 hours for a flavorful dinner. Serve with warm bread. Serves 6

Sweet Potatoes and Chops

Sweet Potatoes and Chops This is a very tasty and filling meal that the whole family will love. It is great for serving at lunch. dinner, and especially at Thanksgiving meals. This recipe will serve 8 people. It is really simple and easy to prepare and cook. It does not take up a whole lot […]

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Sweet Potatoes and Chops

This is a very tasty and filling meal that the whole family will love. It is great for serving at lunch. dinner, and especially at Thanksgiving meals. This recipe will serve 8 people. It is really simple and easy to prepare and cook. It does not take up a whole lot of time. It is the perfect dish for preparing when you have not much time for spending in the kitchen. It will serve wonderful with honey buttered rolls and a green salad. Leftovers even taste better the next day, and it will keep well in the fridge. Recipes may vary because you may add seasonings of your choice, such as parsley, sugar, garlic, herbs, etc. You may use the lean chops, with the bone or without. You may even prefer pork steaks instead. Either way you will have a delightful meal that is very hearty and filling. So for you next holiday meal or special family gathering, why not try this simple and delicious recipe.

It has a pleasant aroma that fills the whole house when baking. Your family, friends, and guests will really be pleased with this delicious and flavorful dish. Pork roasts also go well with sweet potatoes. They make a great addition to any table. They can be served year round, but they make a very warming winter dish. Sweet potatoes are often easily confused with yams, but they are not in the same family. Sweet potatoes are really healthy for you and they contain an excellent source of beta carotene and potassium. I hope that you will enjoy serving this excellent tasting meal to your family.

Directions:

8 pork chops

8 fresh sweet potatoes

1 tablespoon of butter

1/2 cup of water

1 tablespoon of brown sugar

1/2 teaspoon of salt

1/2 teaspoon of black pepper

Directions:

1. Prepare the sweet potatoes by peeling them and dicing them in small pieces.

2. Season the chops on both sides with the salt and pepper.

3. Place the pork chops in a roasting pan.

4. Place the diced sweet potatoes all around the pork chops.

5. In a small sauce pan, mix the water, brown sugar, and the butter and melt over low heat until well combined and smooth.

6. Pour the sauce over the sweet potatoes and the chops.

7. Bake covered for 40 minutes at 350 degrees F.

8, Serve hot and enjoy!

Recipes Squirrel Stew

Most people eating squirrel stew wouldn’t be able to identify the meat, but they would still be going back for more. This delightful and hearty stew is great for eating on cold nights. It can also be easily adjusted, according to tastes, so the recipe never needs to taste quite the same twice in a […]

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Most people eating squirrel stew wouldn’t be able to identify the meat, but they would still be going back for more. This delightful and hearty stew is great for eating on cold nights. It can also be easily adjusted, according to tastes, so the recipe never needs to taste quite the same twice in a row.

There are those who might be a little squeamish about trying this meal, however it should be remembered that squirrels are vegetarians, and most of what they eat is quite healthful. The flavor will have people asking for seconds and thirds, though.

The basic recipe follows, but it should be remembered that there is nothing to prevent you from adding your own special touches, adding ingredients, or removing those you prefer not to use. This recipe will serve 6 people with hearty appetites. Don’t let the size of the ingredient list intimidate you. This isn’t a hard stew to make.

Ingredients:

3-4 cleaned and skinned squirrels
4 number 2 potatoes, peeled and diced
6 carrots, peeled and diced
4 stalks celery, sliced
1 large onion, diced
2 cloves garlic, diced or crushed
1 pound mushrooms, quartered (morels are best, button mushrooms will work)
4 slicing tomatoes, in eights
1 can kernel corn, drained
1 can peas, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 cup flour (optional)

1. Boil the squirrels in lightly salted water over medium heat until the meat falls off the bone, about an hour. At the end of the cooking, remove the bones from the squirrels.

2. Meanwhile, boil the potatoes, carrots, celery, onion, and garlic in a stew pot, covered with water, until the vegetables are tender. Add water as necessary to keep them covered.

3. Add the meat and broth, minus the bones, to the stew pot. Add the remaining ingredients. Bring the stew to a boil, then reduce the heat and allow the stew to cook an additional 10 minutes.

4. If a thicker stew is desired, put 1/2 cup water in a jar, add 1/2 cup flour, cap it, and shake it until it is blended, then add this to the pot in the previous step.

For a spicier stew, increase the amount of pepper or add crushed chili peppers. This stew is versatile enough to add cooked rice, barley, pasta, or to include bell peppers to the list of ingredients.

This stew is well balanced with both meat and vegetables. It goes naturally well with homemade bread or cornbread, and a cold green salad can accent it. If anyone has room for dessert after this splendid meal, strawberry shortcakes, huckleberry or blueberry pie, or blackberry cobbler are terrific compliments to the meal. Just don’t expect that people will be ready for dessert immediately after eating this squirrel stew, because they are likely to feast to such extent on the stew that it may be awhile before they have room for dessert.

There are a lot of great stews, but this is one of the best, as you will quickly find out. Like most stews, it can also be frozen, canned, or used for mouth-watering leftovers. Everyone really needs to try at least once, particularly if they like soups and stews.

How to Make Corned Beef

Corned beef is a cut of beef, usually brisket that has been cured in seasoned brine. The corn in corned beef has nothing to do with corn; it is a form of curing. In the days before refrigeration the meat was dry-cured in coarse “corns” of salt, about the size of kernels of corn. Today […]

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Corned beef is a cut of beef, usually brisket that has been cured in seasoned brine. The corn in corned beef has nothing to do with corn; it is a form of curing. In the days before refrigeration the meat was dry-cured in coarse “corns” of salt, about the size of kernels of corn. Today salt water is used instead of dry salt, but the name remains as “corned beef.” Commonly used spices that give the corned beef its distinctive flavor are peppercorns and bay leaves.

Uncooked corned beef can be purchased in the meat market. It is found in a plastic pouch with the pickling juices inside. If you want to make your own corned beef, here are a couple recipes for making it.

Materials needed:
A large crock (if that isn’t available used a large container made of glass or ceramic, metal is not recommended)
A weight, preferable a brick or large stone

Ingredients:
1 beef brisket
1/4 tsp salt peter (this may be found in veterinary medicine or perhaps a drugstore)
1/4 C warm water
2 T sugar
2 cloves garlic, minced
2 tsp paprika
1 T mixed pickling spices
3/4 C salt
2 quarts water

Directions:

Place the meat in a large crock. Dissolve the salt peter in the warm water. Add the next four ingredients. Dissolve the salt in the 2 quarts of water. Mix everything together and pour over the meat. Put a weight on the meat so it is beneath the surface of the liquid. Refrigerate for three weeks, turning the meat once or twice per week.

Here is another recipe I found for corned beef in an Amish cookbook. It does not require refrigeration.

Materials are the same as above.

Ingredients:
1 large beef brisket
1 gallon water
1 pint salt
2 teaspoons soda
1 cup brown sugar
1 heaping teaspoon black pepper
1 scant teaspoon salt peter

Directions: Put the meat in a large crock. Mix the other ingredients together in a large kettle and bring to a boil on the stove. Pour the boiling brine over the meat in the crock and stir. Be sure the meat is covered with brine. Put a weight on the meat to be sure it stays down. A good way to do this is to put a plate on the meat and then put a rock or a brick on the plate to keep it down. Let this stand for four or five weeks. Stir occasionally.

Once the meat has been “corned” it is ready to be used in your favorite corned beef recipes.

Samuel Smiths Oatmeal Stout Review

When in the mood for a certain style of beer, there is literally a world of brewers to choose from. One can pick anything from classic European beers to craft brewers from as far away as America, Mexico, and even Japan. Sometimes however, a person wants to enjoy a classic example of a style and […]

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When in the mood for a certain style of beer, there is literally a world of brewers to choose from. One can pick anything from classic European beers to craft brewers from as far away as America, Mexico, and even Japan. Sometimes however, a person wants to enjoy a classic example of a style and needs to pick a brewery capable of filling that need. For this reviewer, Samuel Smith brewing is on a very short list of English brewers producing classic examples of great English beer.

Samuel Smith’s Brewery, now owned by Merchant du Vin, has been making great beer in Tadcaster, England since 1758. Their commitment to traditional brewing is such that they’re still using the well they started drawing water from in 1758. Also, for most of their beer, Samuel Smith’s Brewing still ferments its beer in stone Yorkshire squares and have been using the same strain of yeast sine the 1800s. The brewery also has its own cooper maintaining and repairing its oak casks for the products it ages in those barrels.

This commitment to traditional brewing methods helps the brewery make such consistently excellent products. In the opinion of many authors and critics Samuel Smith’s beers are among the best examples of any English brewing style. Samuel Smith’s Oatmeal Stout is an almost menacingly deep ruby color, heading well into black. Pours crystal clear and supports a dense, tan colored head with good retention.

As with certain Irish stouts, this starts off with a softly minerally aroma. This is coupled with a pleasantly roasted or toasted quality. Sort of like coffee combined with cereal toasted in the oven. Roasted coffee notes lead into a well rounded center that offers a lushness that suit’s a stout of this type. Finish has an almost coffee ice cream sweetness to it. Well done Samuel Smith, curiosity piqued.

The mouthfeel has some good heft to it, this is a nicely full bodied brew. Doesn’t have the smoothness you might expect, but not in a bad way. Stout starts off with what seems like a brief whisp of chocolate that moves quickly into hints of cherries and a mild acidity. Then comes an overall caramel sort of sweetness coupled nicely with elements of roasted coffee. The coffee helps disguise the caramel so it’s not readily discernable. Sweetness moves into a short, dry finish that leaves you ready for the next mouthful.

Samuel Smith’s Oatmeal Stout is a definite 9 out of 10 and one of the best beers this author has sampled in a long time. Flavors are complex, smooth, and so nicely balanced as to produce a delicious overall product. Put down the Guinness and try the Oatmeal Stout instead.

Meat

There are a multitude of recipes for beef brisket. Ranging from the most popular, smoked over hard wood, low and slow, to just simply wrapping it in tin-foil with some aromatics and baking it. Brisket is, pound-for-pound, one of the most affordable and tasty cuts of beef on the market. One of the eight prime […]

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There are a multitude of recipes for beef brisket. Ranging from the most popular, smoked over hard wood, low and slow, to just simply wrapping it in tin-foil with some aromatics and baking it. Brisket is, pound-for-pound, one of the most affordable and tasty cuts of beef on the market. One of the eight prime cuts of beef, brisket is found at the breast, or lower chest area of the cow.

Braising a brisket essentially makes it a pot roast, and is more commonly prepared that way in Jewish cooking. One of the great ways to do this, is in beer. That’s right, good old fashioned beer. It offers up very bold flavors, and still leaves the meat super tender.

For a brisket braised in beer, here’s the shopping list you’ll need.

A 2 to 3 pound brisket,

2 medium onions,

1 bulb of garlic,

carrots,

celery,

herbs (preferably fresh,whole herbs) such as thyme, oregano and parsley.

And last but certainly not least, the beer. I prefer a strong, bold beer for this. Guinness stout is a perfect beer for the job, but use whatever you like. Make sure it’s a beer you’d also drink. A high quality beer, strong in flavor is ideal for the task.

At home, you’ll need a Dutch oven, or any heavy, lidded pot to serve as the cooking vessel. Also, some oil, and salt and pepper. Something most every kitchen has, but just in case you forgot to put it on your list.

You want to begin by putting a 4 quart Dutch oven, or any heavy pot with a lid, on the stove over medium heat. While that’s getting nice and hot, it’s time to season the beef and chop the veggies. You can leave the peel on the onions and garlic, just chop the onions into quarters, and the garlic in half. Roughly chop the carrots and celery, in about 2 to 3 inch pieces. 3 of each, carrots and stalks of celery will do the job. Set your chopped vegetables aside. Now, liberally sprinkle both sides of the beef with salt and pepper.

In your hot pot, put a tablespoon or so of oil -this can also be substituted with butter, or a non-stick cooking spray. Place the beef in, fat side down and leave it to brown for 4 to 5 minutes. Upon turning your beef over to the opposite side, place your vegetables into the pot with the beef. They don’t have to be in any order or look neat, just toss ’em in. After the beef has cooked for another 4 minutes, pour 2 bottles of beer (or enough to cover the beef) into the pot.

Once your beef, beer and vegetables are all in the pot, turn the heat to high. While the liquid in the pot is coming up to a boil, it’s time to get those herbs squared away. Take your thyme, oregano and parsley, roughly chop or leave whole, it’s up to you, and throw them into the pot.

Once at a boil, cover the pot with the appropriate lid and reduce the heat to medium-low. You want the braising liquid to be at a constant simmer for the duration of the cooking process. If you have a Dutch oven, you can also now place it into your oven at 300 degrees. The stove-top method is easier to keep an eye on. The longer this cooks, the more tender it will become. The heat is working to break down all connective tissues which causes your meat to be tough. If you like your meat to fall apart with a fork anywhere near it, then cook for around 5 hours. If you wish for your brisket to be tender, yet hold its shape, then let it go for around 3 hours.

Once your time is up, kill the heat, but do not open the lid and take the beef out. The heat has been so constant, for so long, that attempting to remove right after cooking will result in shredded beef. Instead, let the pot sit off the heat for 45 minutes to 1 hour. After which, carefully remove your brisket from the pot and put onto a plate.

This particular recipe works exceptionally well with beef brisket. The meat is tender, juicy and has a subtle boldness brought to life by the beer. You can definitely add on to this recipe. Maybe putting tomatoes into the pot, or potatoes about 30 minutes before the cooking time is up. The possibilities are endless. A great serving suggestion (my particular favorite) is to slice or shred your beef, place on a toasted kaiser roll with some sauerkraut. A good brisket sandwich, washed down with the same brand beer it was cooked in, is a match made in heaven.

Whatever you fancy, this is a delicious recipe all by itself. It’s simple yet elegant. The flavors pop, and even with all the extras, the beef taste is still predominates. However you cook, always keep safety mind. Happy cooking.

Bbq Cheese Stuffed Meatloaf

Over the years we have tried a lot of different meatloaf recipes.  It has always been something of a comfort food for our family and is something I can throw together quickly, and for a reasonable amount of money.  Years ago my Nana tried out this recipe.  None of us were sure how this would […]

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Over the years we have tried a lot of different meatloaf recipes.  It has always been something of a comfort food for our family and is something I can throw together quickly, and for a reasonable amount of money.  Years ago my Nana tried out this recipe.  None of us were sure how this would compare to her “original” recipe, something that had been treasured for many years.  I am glad to say that this became the new family favorite.  All these years later it is our go to meatloaf, I hope you enjoy it!

Ingredients

3 lbs. ground chuck
4 eggs
3-4 cups binder (I use a combination of breadcrumbs and cornmeal)
1 chopped onion
2 packages of Lipton Onion Soup
8 ozs. sharp cheddar cheese (or cheese you prefer)
1 bottle of BBQ sauce
3 lbs. baby red potatoes
1 small bag baby carrots

Directions

Combine the ground chuck, binder, eggs, soup mix and onion until well mixed (using your hands to squish it is the best way to do this). Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.

Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.

Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze. 

A simple and delicious recipe for Hungarian goulash

When you think of winter, comfort food comes to mind.  One dish that comes to mine is Hungarian Goulash.  This is an easy recipe to try. You will need: 3 lbs boneless beef chuck or stew meat, cut in 1 in cubes3 lbs onions, cut into wedges1 T salt1/2 t black pepper2 T paprika16 oz […]

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When you think of winter, comfort food comes to mind.  One dish that comes to mine is Hungarian Goulash.  This is an easy recipe to try.

You will need:

3 lbs boneless beef chuck or stew meat, cut in 1 in cubes
3 lbs onions, cut into wedges
1 T salt
1/2 t black pepper
2 T paprika
16 oz wide noodle
sour cream

Put meat, onions, salt, pepper, paprika in a large, heavy stock pot.  Do not add water.  Cook over medium heat for 20 minutes, stirring often.

Lower heat to simmer and cook for 2 hours, stirring occasionally.

Uncover and good until liquid reduces to a gravy consistency.

Cook noodles as directed on package.

Serve the meat on top of noodle, and add a large dollop of sour cream.

Serves 6.

This recipe was found in the “Woman’s Day Encyclopedia Volume 2.  Copyright 1967.

 

 

 

Start with Meatloaf

Ground beef is one of the most versatile meats to use. It goes with just about everything and because it is ground, it cooks quickly and if it is a lean cut, it is quite healthy as well. It is also inexpensive and fits into most cook’€™s budget. It can be used to make something […]

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Ground beef is one of the most versatile meats to use. It goes with just about everything and because it is ground, it cooks quickly and if it is a lean cut, it is quite healthy as well. It is also inexpensive and fits into most cook’€™s budget. It can be used to make something as simple as a hamburger or as comforting as shepherd’€™s pie. There are just so many dishes that are quick and easy that can be prepared with hamburger that it is hard to decide which ones in include and which to leave out.

Meatloaf

Meatloaf is one of the most popular meals to make with ground beef. One favorite recipe includes lean ground beef, ketchup, breadcrumb, chopped onions and peppers and salt and pepper. This is then formed into a loaf and baked for less than an hour. It can be served with mashed potatoes and the vegetable of choice and it is a quick and easy meal that even the kids will love.

Goulash

If you have a family that loves pasta, a pound of hamburger can go a long way toward making a goulash or American chop-suey, whatever name it is known by in your area. This is basically a pound of elbow macaroni mixed with a pound of cooked hamburger, stewed tomatoes with peppers and onions and a sprinkling of your favorite cheese. It is mixed together and cooked in the oven and is a meal in one dish.

Chili

Chili is a great opportunity to make a very easy and quick dinner with hamburger. You can buy the canned tomatoes with the spices for chili already in them and mixed with the cooked hamburger and kidney beans and the spice to add the amount of heat you prefer and you have a quick and easy meal. Having some corn bread as a side is a good option.

Tacos

Tacos are one of the most family friendly meals to make with hamburger. All you need is one of the taco kits that are sold in the store and you can add the additional lettuce, tomato, salsa, cheese and sour cream. The kids can make their own with the ingredients that they prefer. It is simple, quick to make and best of all, inexpensive.

Pizza

If you love pizza, you can make a simple pizza with pizza dough and sauce from the grocery store. Saute a pound of ground beef and add to the pizza sauce and place on the top of the pizza dough. Add a light drizzle of olive oil and your favorite combination of cheeses and bake in the oven. You can add mushrooms, onions and peppers or just about anything else you like and you have a quick and satisfying meal.

Meatballs

Ground beef makes great little meatballs and these can be combined with a wide variety of sauces. If you want an Italian dish then pasta sauce is the perfect addition. For something a little different, combine sour cream and brown gravy and together with a pound of egg noodles you can make a simple and easy Swedish type meatball dish.

Casserole

For a more Stroganoff-type casserole, saute the hamburger with mushrooms then add sour cream and beef broth and pour it over noodles or mashed potatoes. Simple, easy and delicious.

When you have a pound or more of ground beef you have basic ingredient for a lot of easy and delicious meals. Use these suggestions or use your imagination and come up with combinations of your own. The Internet  offers exact recipes for these recipes and many others.

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