Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown sl

Marinade: Combine marinade ingredients. Makes enough for 2 pounds of beef. To use: Toss paper thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight. Drain meat, reserving 3/4 cup of the

Preheat oven to 375 degrees Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes. Scoop out the fruit from the apples, leaving a 1/4 border. Remove squa

Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed corned beef. Sprinkle with t

Place the pork in a medium size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours. *(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes). Transfer pieces of garlic to a seperate pan and fry in hot oil un

From the Allgaeu area. Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the

1 lb Ground beef 1 Onion finely minced 1 Green pepper finely minced 1 ts Clove garlic finely minced 1/2 ts Ground coriander seed Salt and pepper to taste Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. F

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender. Place peanuts in

Stir flour, baking soda, and ham together. Cut in butter until crumbly. Add milk and quickly moisten. Roll out dough on floured board. Cut biscuits in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.     strongServings: 12/strong

Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature

Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature

Times staff writer Rose Dosti s mother adapted Albanian flavor preferences to American hamburger with these results. Combine beef, garlic, egg, bread, onion, salt, pepper and mint. Shape into 4 oblong patties and fry 8 to 10 minutes on each side in lightly greased skillet. S

Place meat in roasting pan and brown uncovered in oven. Season meat with pepper. Dissolve onion soup mix in water. Mix ketchup and beer together and add to soup mixture. Pour mixture over meat. Cover pan with foil and roast for 2 hours or until tender. Add flour to 1/4 cup p

1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet

Marinate fish for at least one hour before cooking. Serves 30. Recipe By :     strongServings: 30/strong  

PLACE ONION IN A 1 QUART GLASS MEASURE; MICROWAVE, UNCOVERED, AT HIGH FOR 2 MINUTES OR UNTIL TENDER. ADD THE REMAINING INGREDIENTS; STIR WELL. COVER WITH WAX PAPER; MICROWAVE ON HIGH FOR 10 TO 12 MINUTES. STIR EVERY 3 MINUTES. SERVE WITH CHICKEN, BEEF, PORK OR LAMB. &nbs

In large skillet, over medium high heat, saute beef 3 minutes, or until browned. Add onion, green pepper, garlic and chili seasoning; cook, stirring, 3 minutes longer. Stir in tomatoes and their juice, tomato paste, ground red pepper and 1 teaspoon salt; bring to boiling. Re

Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on a lightly greased rack of a broiler pan; bake at 350 deg for 40 min. Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 min. Yields 2 loaves.

CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE MEAT FROM POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES. RETURN MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2

1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderatel

beef roast desired. 1. Cut beef roast into serving sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. 2. Slice onion and separate into rings. Dice the peeled carrots,

Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.     strongServings: 4/strong  

Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.     strongServings: 4/strong  

All you do is throw them together and mix them well. Recipe By : The Thrill of the Grill by Chris Schlesinger From: Ladies Home Journal August 1991     strongServings: 1/strong  

The rub is the second most important part of the BBQ process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surfac

In small bowl, combine soup, vinegar, oil, brown sugar, Worchestershire sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs, chicken, hamburgers or steak during broiling or grilling. Makes about 1 1/3 cups sauce.     strongSe

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili sho

Fat grams per serving: Approx. Cook Time: 1:20 Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add

Mix all ingredients, form into 1" balls. Allow to set for 1 hour. Dredge with flour and fry until brown. Serve hot. Source: Louisiana Seafood & Wild Game. Recipe By :     strongServings: 1/strong  

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wi

2 lb Ground beef 2 Eggs 1 1/2 c Breadcrumbs 3/4 c Ketchup 1 ts MSG 1/2 c Water warm 1 pk Dry onion soup mix 2 sl Bacon (opt) 8 oz Tomato sauce Mix all ingredients except bacon and tomato sauce. Put in a 9x5" loaf pan; cover with 2 stri

MIX THOROUGHLY AND SHAPE INTO LOAF OR PLACE IN A 9 X 5 BAKING PAN. BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL MEAT IS COOKED THROUGH.     strongServings: 8/strong  

Parboil or pressure cook the meat, tenderizer helps. Brown flour in oil to make a roux. Add vegetables and tomato paste and cook slowly for 30 40 minutes. Add chunks of alligator meat with enough boiling water to cover. Boil down for 30 minutes. Add celery, shallots, green p

5 lb Alligator meat trim/cube 1 c Olive oil 3 c Flour All purpose 5 c Onion chopped 2 c Green onion chopped 1 c Bell pepper chopped 1/2 c Celery chopped 2 c Tomatoes fresh/chopped 8 c Water cold 2 TB Garlic finely chopped 2

5 lb alligator meat cut into 1 " cubes 1 1/2 c cooking oil and 1 c all purpose flour for : roux 4 sm Cans whole tomatoes 1 lb fresh mushrooms sliced 3 pt cold water 1 c celery chopped 1/2 c green onions chopped 1/2 c bell pepper

*** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, g

*** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, g

Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350~ oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve. Can serve 10 20. Sourc

CHOP ALMONDS VERY FINE. CRUMBLE BACON TO FINE TEXTURE. MIX ALL INGREDIENTS UNTIL WELL BLENDED. PLACE IN SMALL SERVING DISH.     strongServings: 6/strong  

To roast the almonds, place in oiled pan on stove & stir frequently until golden. Brown sausage in fry pan, breaking it apart as it cooks. Add the sausage, drained, but reserve the drippings in the skillet, to the bread cubes. Add the celery, onions, & mushrooms to t