Meat recipes for every occasion include slow-cooked elk, low-sodium pork tenderloin, and perfectly seared filet mignon. Master oven-roasting in bags and electric smoker techniques for the best pulled pork.
Pork chops are inexpensive, easy to find and simple to cook. From frying to baking, there are a variety of ways to cook to cook the chop. Some favor cooking it with the bone removed, though the bone is what imparts some of the flavor. But if the idea of pork chops conjures up thoughts of dry, tough meat, think again.
Read more →
A bone-in chuck roast is a cut of beef that comes from the shoulder area of a cow and includes a portion of the shoulder bone. Leaving the bone in a chuck roast adds flavor. Chuck roasts are most often braised to bring out their flavor and lend tenderness to the dish.
Read more →
Rib eye steak is a tender, succulent steak cut from the outer edge of beef ribs. Simple cooking methods bring out the natural flavor of the meat. Cooking rib eye steak in a slow cooker is a particularly effortless way to cook rib eye steak, resulting in juicy, mouthwatering meat.
Read more →
Besides saving cooking time, a pressure cooker can help you prepare a mouth-watering roast, with or without vegetables. An eye of round roast has little marbling, making it prone to drying out with conventional oven methods. Because a pressure cooker cooks with steam, the meat remains moist.
Read more →
Roasted cashews can be a convenient and delicious snack, either on their own or in a snack mix, such as with peanuts, dried fruit or other nuts. They can be healthy when you eat them in moderation as part of a balanced diet, and they have similar nutrition information whether you get them dry roasted or oil roasted.
Read more →
Just about every cuisine includes its own version of meatballs, but most of us picture them Italian style, smothered with tomato sauce on a bed of spaghetti. Meatballs have both nutritional benefits and deficits. Though they often are high in fat and sodium, meatballs also provide minerals, vitamins and protein.
Read more →
Pork is a lean meat, which makes it a healthy protein for low-fat meals. Lean cuts of pork, such as center-cut pork chops have a mild, almost bland flavor, and can dry out quickly. Center-cut pork chops, also known as top loin chops or America's cut, are thick, lean, boneless chops cut from the loin portion of the hog.
Read more →
Grilled chicken is delicious almost any way you prepare it. Even children and other family members who long for breaded, fast-food-style chicken won't be disappointed when you fire up the grill. Breaded chicken can be cooked on the grill just as easily as in the oven or on the stove-top.
Read more →
Roasted soybeans are a crunchy snack that's actually good for you. Soybeans are the only plant food that contains a complete protein. In other words, they contain all the essential amino acids necessary for human health.
Read more →
Smoking uses a combination of low heat and wet wood chips to add flavor and lightly preserve meat. Although smoking stops some bacteria from forming on ham and slows the process of fat oxidation, it is not by itself enough to preserve the meat for very long.
Read more →
Beef round steak, an affordable cut of meat for families, is suited for everyday occasions. Baked cube steak combines the full flavor of beef steak with an ease of cooking that makes it ideal for those evenings when time is of the essence.
Read more →
Slow roasting a ham allows you to imbue it with different flavors, which seep into the meat as it cooks. This keeps the ham moist, preserving its natural flavor and maintaining its texture.
Read more →
Rib-eye is a high-quality cut with nice fat marbling in tender, flavorful meat. Its saturated fat, cholesterol and calorie content make it a delicious dish best enjoyed in moderation, but you can make it a bit healthier by baking it rather than cooking it in oil on the stove top.
Read more →
Smoked sausage often is used as a meat entree, but you can use it as an appetizer or add it to pasta and soups. The terms smoked sausage and kielbasa are used interchangeably by many people, but they are not necessarily the same. Smoked sausages may be fully cooked or uncooked, while kielbasa refers to cooked sausages.
Read more →
Pork loin is a tender, succulent cut of meat, whether it is bone-in or boneless. Boneless pork loins can be roasted individually or stacked and tied to make a rolled roast. Your meat market may refer to these as single or double rolled roasts.
Read more →
Pre-stuffed pork chops require a little special attention to make sure they're safe to eat. Stuffing inside in the chops mixed with the blood and juices of raw pork makes a potentially dangerous breeding ground for illness-inducing bacteria.
Read more →
Although ground chuck and 80 percent lean ground beef are similar in taste and composition, the two have notable differences. Ground chuck and 80 percent lean ground beef offer varying amounts of protein, fat and calories, so your personal nutritional needs may make one type of beef preferable for consumption.
Read more →
Pairing a roast beef with instant onion soup mix and canned soup is a tasty way to prepare any type of roast but is an especially effective cooking technique to moisten and tenderize an inexpensive roast. Preparing the roast takes only minutes.
Read more →
A boneless veal roast is an elegant alternative to more common homemade roasts. Top round and leg cuts of veal are optimal for roasting, as they're resilient, juicy and flavorful. Veal is usually more expensive than other roasting meats and poultry.
Read more →
For some home cooks, beef tenderloin takes center stage during special occasions, and a large, 8-to-10-pound tenderloin feeds a crowd. Because the tenderloin is a tender selection, itβs typically more expensive than other cuts of beef.
Read more →