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pork, beef, chicken?

what is the best way to cook
beef/pork/chicken?
(for instance, you might say that to get the best flavor of beef,
it’s best to cook medium rare and you do this by blah~ blah~)

how do you pick a good quality meat?

vegetable/seasoning etc that goes best with them?
(for instance something that works best with each other
give a really good flavor and healthwise)

1 of your best recommended receipy
(not too complicated or expensive)

Here is the recipe=D Enjoy cooking!
1 T. olive oil
1 onion, finely chopped
8 oz. ground beef
1/2 head green cabbage, cored, thinly sliced
1/2 t. salt
1/2 t. freshly ground black pepper
2 (17.3 oz.) packages refrigerated large reduced-fat biscuits (16 biscuits total)
1 egg yolk
2 t. water

Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until starting to brown, 3 minutes. Add ground beef; cook, breaking up lumps, until all pink is gone, 5 minutes. Drain fat.

Stir in cabbage; reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is limp and translucent, 10 minutes. Uncover; cook to let excess moisture evaporate, 2 minutes. Stir in salt and pepper. Let cool.

Heat oven to 375°F. Roll biscuits out between sheets of wax paper to 6-inch-diameter circles. Arrange about 1/4 cup of the cabbage mixture on lower half of each biscuit, leaving a 1/4-inch border of dough. Fold top half over mixture; press edges together with tines of a fork to seal. In a small bowl, whisk together egg and water; brush turnovers with egg yolk mixture.

Place turnovers on foil-lined baking sheets. Bake until tops are golden brown, 12 minutes.

5 thoughts on “pork, beef, chicken?

  1. Jodeen=D says:

    Here is the recipe=D Enjoy cooking!
    1 T. olive oil
    1 onion, finely chopped
    8 oz. ground beef
    1/2 head green cabbage, cored, thinly sliced
    1/2 t. salt
    1/2 t. freshly ground black pepper
    2 (17.3 oz.) packages refrigerated large reduced-fat biscuits (16 biscuits total)
    1 egg yolk
    2 t. water

    Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until starting to brown, 3 minutes. Add ground beef; cook, breaking up lumps, until all pink is gone, 5 minutes. Drain fat.

    Stir in cabbage; reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is limp and translucent, 10 minutes. Uncover; cook to let excess moisture evaporate, 2 minutes. Stir in salt and pepper. Let cool.

    Heat oven to 375°F. Roll biscuits out between sheets of wax paper to 6-inch-diameter circles. Arrange about 1/4 cup of the cabbage mixture on lower half of each biscuit, leaving a 1/4-inch border of dough. Fold top half over mixture; press edges together with tines of a fork to seal. In a small bowl, whisk together egg and water; brush turnovers with egg yolk mixture.

    Place turnovers on foil-lined baking sheets. Bake until tops are golden brown, 12 minutes.
    References :
    http://www.razzledazzlerecipes.com

  2. gnhlanarkshire says:

    Wow! This is quite a wide ranging question but I’ll do my best to answer it. here is a great, healthy chicken recipe and some links to chicken, beef and pork healthy recipe sites…

    Chicken and Bacon Parcels with New Potatoes

    Per person, for this recipe, you will require:

    1 chicken breast fillet
    2 large rashers of unsmoked bacon
    1 small tomato (sliced)
    2 tsp coriander, cilantro in US (roughly chopped)
    1 clove of garlic (finely chopped)
    Freshly ground black pepper
    Olive oil
    4 or 5 small new potatoes (unpeeled)
    Small knob of butter
    Pinch of dried dillweed

    Place a couple of slices of tomato on the underside of the chicken breast, cover with coriander and garlic and wrap the bacon around it. Place the parcel in the dish and cover with any remaining coriander. Add some pepper and olive oil. Put the lid on the dish and cook in a preheated oven at 200 degrees Celsius for 20/25 minutes. Check that the chicken is cooked all the way through by inserting a metal skewer or fork and ensuring the juices run clear.

    NB: no additional salt is required in this dish as the bacon provides all that is necessary.

    Boil the new potatoes in salted water for about 25 minutes, drain well then add the knob of butter and the dill and swirl them gently around the pot to ensure they are fully coated.
    References :
    http://www.squidoo.com/healthychickenrecipes
    http://www.squidoo.com/healthybeefrecipes
    http://www.squidoo.com/healthyporkrecipes

  3. pattsywattsy says:

    Some suggestions:

    COLA CHICKEN
    (And more variations of recipe)
    (My favorite: Wings or Ribs)

    4 skinless, boneless chicken breasts
    1 cup catsup
    1 12oz. can cola (pepsi, coke, etc.)

    Put chicken in a non-stick pan.
    Mix together catsup and cola, pour over chicken.
    Bring to a boil. Cover, reduce heat and cook 45 minutes.
    (turning chicken a few times, while cooking…to prevent from
    sticking to pan)
    Uncover, turn up the heat and continue to cook until the sauce
    becomes thick and adheres to the chicken.
    It turns into the most incredible BBQ sauce. Yummmm!

    You can double the recipe and use more pieces of
    chicken….wings…would be ideal…add some hot
    sauce….presto "Hot
    Wings"!
    I have used Ribs, just as good.

    I tried this recipe with ‘meatballs’….was equally
    as good…served over rice.

    I found another variation…..omit the catsup and add a small
    jar of Salsa (any variety).

    I have tried using Salsa (omitting the catsup….not).
    You’d think a recipe with only ‘3’ ingredients couldn’t be
    messed up….wouldn’t you??
    Well…while I was preparing to fix the ‘Cola Chicken’ recipe
    using Salsa…..I was also trying to carry on a conversation with my
    husband…(just proves…I can’t do two things at once)….mixed
    Salsa & Catsup (before I realized I was supposed to leave out
    the catsup) & Cola……..still turned out really tasty (to me)…might
    be a little sweeter than some of you like.

    I fixed chicken wings, (using the above recipe)
    but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

    Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

    Another (bright)idea…..I thought of trying……replace the
    catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
    Fixed the shrimp with cocktail sauce……eh…wasn’t all that
    great…was OK…probably won’t be fixing it again.

    Also tried beef stew cuts……that was pretty good…..I can see
    myself making this again.
    Served both over rice…..think the stew cuts would have been just as
    good over noodles.

    How about using the little cocktail wieners/sausages?

    Gonna try some butterfly cut pork chops….boneless pork chops…..pork steak.

    CRUNCHY ONION CHICKEN

    1 1/3 cups French’s Original French Fried Onions
    4 boneless skinless chicken breast halves
    1 egg, beaten

    LIGHTLY CRUSH:

    Onions in a plastic bag.

    DIP:
    Chicken in egg

    COVER:
    With onion crumbs, press firmly to adhere to chicken.

    BAKE:
    Preheat oven to 400 degrees.
    Place chicken on lightly greased baking pan.
    Sprinkle with additional onion crumbs, if desired.
    Bake for 20 minutes or until no longer pink in center.

    Mushroom Chicken

    4 boneless/skinless chicken breast (or any pieces you like)
    1 can cream of mushroom soup.
    1 can water

    Place chicken in crock pot (or sauce pan for stove top cooking)
    mix soup & 1 can of water together
    pour over chicken
    cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

    Serve over noodles or rice or dressing….or???

    (I’ve not made this one yet)
    EASY BEEF STROGANOFF

    Ingredients:

    3/4 lb lean ground beef
    1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
    1 can mushrooms, drained (7 oz can)
    1/2 cup sour cream
    4-6 cups hot cooked noodles
    salt & pepper, to taste

    Instructions:

    In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.

    POT ROAST
    Your choice of beef or pork (to fit crock-pot)
    1 pkg. dry Ranch dressing mix
    1 pkg. dry Italian dressing mix
    1 pkg. dry Brown Gravy mix
    1 cup water
    Put beef in pot.
    Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
    Until meat is tender.
    The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
    If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add
    potatoes and carrots…but never got around to it.

    Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:

    http://groups.yahoo.com/group/e-zcookin/

    Lots of interesting ‘stuff’ in files & links…come join & check it out.

    Pat in Indiana….pmsbar2@att.net
    References :

  4. charcoal rules says:

    Check out the easy recipes here.

    http://www.demonpigbbq.com/
    References :
    http://www.demonpigbbq.com/

  5. alejandro g says:

    stirfry
    References :

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