How to Cook Boneless Beef Chuck Country-Style Ribs
Country-style chuck ribs are not ribs in the traditional sense, but are instead meaty strips of butterflied, boneless chuck roll, pre-cut to serving size.
Read more →Meat Recipes: Roasting, Skillet Tips & Slow Cooker Cuts
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.
How to Cook a Half of a Pork Loin
The loin is to pork what the filet mignon is to beef. The pork loin is the tenderest cut and the perfect ingredient for a wide array of recipes. You can cook the loin whole or cut into medallions. A whole loin weighs typically two to three pounds. A half loin weighs about a pound, and serves two people.
Read more →
How to Bake a Pork Loin Fillet
Pork loin is a high-quality cut of pork, usually ranging between 1 and 4 lbs. While there are numerous ways to cook a pork loin fillet, including grilling and braising, simply baking the meat allows the natural flavors of the pork to come through.
Read more →
How to Cook an Italian Sausage by Baking
Italian sausage is a versatile type of sausage because it cooks well with virtually any method; whether baked, boiled or grilled, Italian sausage makes a hearty and delicious meal. The key to baking sausage is either cooking it for a long time at a low temperature, or if you have less time, to cover it in foil.
Read more →
How to Cook Pork Chops in a Microwave
A classic American main course, pork chops are commonly served with fresh vegetables, a variety of different potato dishes and with a topping of applesauce.
Read more →
How to Roast a Whole Filet Mignon
A whole filet mignon – also called a beef tenderloin roast – is a lean cut of premium beef and one of the most tender cuts of beef you can cook. Lean cuts of meat have less than 10 percent fat and are ideally suited for dry cooking methods like roasting.
Read more →
How to Bake a 1.2 Pound Rump Roast
A small, 1.2 pound, beef rump roast can be baked in the oven with delicious results. Since this is a small roast, the time required for cooking will be shortened. Rump roasts come from the rear, or hind, of the cow and tend to be a tough cut of meat; therefore, you should bake this roast using moist heat.
Read more →
How to Cook a Moist Ham With Foil
Ham is made from the front leg of a hog, while the back leg renders a pork shoulder picnic. The butt portion of a ham tends to be leaner while the shank is easier to carve. Hams come fresh or ready-to-eat.
Read more →
How to Bake Sirloin Tip Steak
Sirloin tip steak -- more widely known as flap meat -- is surprisingly flavorful and tender given its relatively low cost. This cheap cut does well with fast cooking methods like pan searing and grilling, but with a little tenderizing marination, you can turn out a great baked sirloin tip steak, too.
Read more →
How to Bake or Roast a Calabaza
Calabaza is a popular squash varietal that is grown in tropical areas. Also known as West Indian pumpkin, calabaza is an earthy, sweet food that makes a perfect addition to dinner on a chilly fall night. It can be a substitute for recipes that call for pumpkin, acorn or butternut squash.
Read more →
How to Grill a 1 1/2 Inch Thick Filet Mignon
Filet mignon is the most tender cut of beef, and you pay for the privilege of it gracing your plate. It's not a particularly flavorful cut, though, due to its lack of fat marbling. Of course, that translates to less saturated fat, cholesterol and calories, which is a good thing.
Read more →
Slow Cooker Pork Roast With Onion Soup
Using a slow cooker has many benefits, including the convenience of knowing that dinner is cooking while you are engaged with other tasks. Slow cookers use less electricity and gives off less heat than an oven.
Read more →
How to Cook Skirt Steak in the Oven
Skirt steak is known for its strong beefy flavor and is typically found in Mexican fajitas and Philadelphia, or Philly, cheesesteak sandwiches. Compared to strip or rib eye steaks, skirt steak generally costs about 50 percent less. Keep in mind it tends to toughen up if it's cooked to more than medium doneness.
Read more →
How to Roast Almonds in a Microwave
Almonds make a nutritious snack or addition to recipes. An ounce of almonds contains 35 percent of your recommended daily allowance of vitamin E, plus healthy fiber and protein. Roasting brings out the flavor of nuts. You can roast almonds quickly in your microwave, with or without additional fat.
Read more →
How to Bake Chuck Steak
Throw out everything you think you know about cooking steaks, especially chuck steaks. Chuck steaks come from the portion of beef located in the chest and front leg portion, which is naturally lean and tough. Chuck steak is basically a chuck roast cut into thinner pieces, usually 1 1/2 inches or less.
Read more →
How to Cook an 8 Pound Pork Loin
The loin cut in a pig is the leanest, most tender section of the animal and needs to be cooked properly, as overcooking will cause it to dry out quickly. A whole pork loin without the bones will weigh somewhere between 6 and 8 pounds. and will be able to feed upwards of 10 people.
Read more →
How to Cook Petite Filets of Beef
A petite filet of beef is typically between 4 and 6 oz. of steak cut from the center of the tenderloin. Many people consider it to be the most tender cut of steak, and the petite portion makes it a more waistline-friendly red meat option.
Read more →
How to Cook a 4-lb. Bottom Rump Roast
The bottom rump roast is a cut of beef that comes from the back leg muscle of a cow. This cut of meat is lean with little to no marbling and can be a tough piece of meat if not prepared correctly.
Read more →
How Do I Make Baked Pork Chops?
Baking pork is a healthy way to prepare the meat without messing with popping grease in a skillet or heating a grill. When prepared properly in the oven, pork chops come out moist and flavorful, making them the focal point of the meal.
Read more →
How to Cook Marlin Steaks
Marlin is warm water ocean fish that is a good source of protein, vitamin B12, niacin, potassium and phosphorus. As a semi-fatty species, marlin stores fat only in parts of its body and its total fat content of between 2 and 10 percent is lower than that of fattier species such as herring or mackerel.
Read more →