Marinating Meat - Mouth Watering and Yet Cheap!

Want to know how to marinate meat to be so tender it melts in your mouth?

Then your first ingredient needs to be vinegar, or something acidic based, such as canned tomatoes, or tomato juice. But personally, the secret ingredient here is vinegar. You only need about 1/2 cup of it, and you can dress it up with all kinds of herbs and spices. This is the part where you use your imagination.

If the meat is quite thick, then you need to "open up" the meat either by stabbing it with a fork, or with a meat pounder. Place the meat in a casserole dish, that will let the marinade sit on the meat. Don't use too big a dish, or the meat will not absorb the marinade.

Once you have come up with your vinegar based marinade, then you cover the meat and refrigerate for at least two hours before you use it, with a minimum of 30 minutes, but I find two hours to be a great number. If the meat is really tough, you could leave it in the fridge overnight.

If you absolutely can not stand vinegar, then you can use tomato juice, or lemon juice or even wine. Or try some of the flavored vinegars, such as red wine vinegar,

If you have meat that is tough, and you are not planning on barbequing it, then get out the slow cooker or crock pot. It is amazing how tender meat can get from slow cooking all day in the crock pot.

If you choose to use the crock pot or slow cooker, then you can still use a vinegar marinade, but personally, if I am slow cooking the meat, it will most likely be a stew I am making. In this case I would place the meat in it, then cover with canned tomatoes and lots of herbs and spices and other vegetables, such as onions and carrots.

Get everything ready the night before, and leave it in the refrigerator, then in the morning, just before you go to work, get the crock pot going on very low, and head out to work. When you come home your house will smell divine and your dinner with be so tender you would not believe it was that same tough cut of meat you had that morning.

Marinating meat, is a great way to keep your grocery bills down. You can get the cheaper cuts of meat, and still get the same great taste. You just have to plan a bit more, but it is well worth the savings.

Many people are dusting off their crock pots, and using them again. You can even purchase "already to heat up in the crock pot instant dinners", but you can make the same thing yourself. Plus a crock pot takes the same energy as a light bulb. So, if you are trying to cut back on expenses, especially groceries, then get out some of those great marinating recipes, you can have a different taste each night from the same cut of meat. That should get your mouth watering!

BEST COLA SAUCE click the link for a great barbeque sauce and marinade using cola.. unbelievable taste! You will "wow" everyone at your next barbeque! Article and website by Diane Palmer.

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Ultimate Macaroni and Cheese Recipe

When most of us think of Macaroni and Cheese, we can not get past the image of the plastic bag of miniature elbow noodles and orange powder that we prepare for our kids. Thankfully, a generation of fans of that boxed concoction have now grown up and invented many delectable variations that are more compatible with the mature palate. Creativity knows few bounds, and the variations are countless. But after experimenting with numerous combination's, we found this to be the creamiest, most flavorful Mac and Cheese recipe yet. Save the elbow noodles and orange powder for the kids.

Ingredients

Meat Casseroles

16 Ounces of seashell pasta 2 1/2 Tablespoons of Butter (we recommend Fresh Amish Butter) 2 Tablespoons of all-purpose flour 2 cups of milk 4 Ounces of Grated Smoked Gouda cheese 4 Ounces of Grated Medium-Sharp Orange Cheddar cheese 1/2 teaspoon of salt 1/4 teaspoon of ground white pepper Dash of garlic powder 1 cup of breadcrumbs

Preparation

Preheat oven to 375 degrees (190 degrees C). Lightly grease a 10-inch casserole dish. Bring a large pan of lightly salted water to a boil, add pasta and cook for about 8-10 minutes until tender; drain. Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it is consistent. Stir in the milk, salt, pepper, and garlic. Simmer, stirring constantly until sauce is thick and smooth enough to coat the back of a spoon. Remove from heat and stir in both cheeses. Combine finished pasta and cheese sauce. Transfer to prepared casserole dish. Spread breadcrumbs over top. Bake in preheated oven for 15 minutes or until heated through.

Makes 8 servings.

Ultimate Macaroni and Cheese Recipe

About the Author - John Dennis Shisler is the third generation owner of Shisler's Cheeses House, a cheese and gourmet food store in Orrville, OH. He tried to avoid the cheese business for 18 years, trying everything from the military to advertising sales, but eventually returned to his roots and went into the family business. He is now trying to bring the great taste of his family business to the rest of the world by making their unique and delicious products available online at www.cheesehouse.com.

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Chili Relleno Recipes - Chili Relleno Casserole Recipe

Whip up this chili relleno casserole when you're in the mood for a hearty Mexican meal night. Serve as is, or with a side of Spanish rice, tortilla chips and salsa.

2 (7 oz.) cans whole green chile peppers, drained

8 oz. Monterey Jack cheese, shredded

8 oz. Longhorn or Cheddar cheese, shredded

2 eggs, beaten

1 (5 oz.) can evaporated milk

2 tablespoons all purpose flour

1/2 cup milk

1 (8 oz.) can tomato sauce or enchilada sauce

Directions

Preheat oven to 350 degrees.


Spray an 8x8-inch or 9x13-inch baking dish with nonstick cooking spray.


Layer half of the chilies evenly on the bottom of the baking dish. Sprinkle half of the Jack and Cheddar cheese on top and cover with remaining chilies.


In a bowl, mix together the eggs, milk and flour. Pour over the top of chilies.


Bake for 25 minutes. Remove from the oven and pour the tomato sauce evenly over the top of casserole. Continue baking for another 15 minutes.


Sprinkle with remaining Jack and Cheddar cheese before serving.

=> Chili Relleno Recipe: Chili Relleno Squares

These little bite-sized squares are perfect for company or potlucks.

3 cups Monterey Jack cheese, shredded

1 1/2 cups Cheddar cheese, shredded

2 (4 oz.) cans chopped green chilies, drained

2 eggs

2 tablespoons milk

1 tablespoon all purpose flour

Directions

Preheat oven to 375 degrees.


In a greased 8-inch square baking dish, layer the Jack and Cheddar cheeses in the bottom of the dish.


In a bowl, beat the eggs, Add in the milk and flour. Pour over cheese.


Bake for 30 minutes, or until set. Cut into small squares. Serve warm.

=> Chili Relleno Recipe: Chili Relleno Souffle

This isn't a traditional soufflé, but it has eggs and cheese and you can make it with no fuss. Serve with chunky salsa.

5 (4 oz.) cans mild whole green chilies

8 oz. Cheddar cheese, cut lengthwise

4 oz. Cheddar and Monterey Jack cheese combo mix, cut lenghtwise

1 1/2 (12 oz.) cans refrigerated biscuits

3 egg whites, separated

3 egg yolks

1 small onion, diced

1 1/2 tablespoon olive oil

Chunky salsa

Directions

Preheat oven to 375 degrees.


Grease a casserole dish with 1/2 tablespoon of olive oil.


Open four cans of the green chilies. Cut chilies lengthwise and remove their seeds; drain on paper towels. Insert cheese pieces into the green chilies.


Separate the biscuits and roll each one out flat. Cover each chili with a biscuit and seal well. Place wrapped chilies inside a casserole dish and bake for 10 minutes, or until the dough is halfway cooked.


Remove the casserole from the oven. Cut the remaining chilies lengthwise and layer them down flat on top of each wrapped chili relleno.


In a pan, sauté the onion in 1 tablespoon of olive oil; place onions on top of chilies. Add remainig cheese on top.


In a bowl, beat the egg whites and fold them into the egg yolks. Spread egg mixture over the cheese layer. Bake another 15 minutes, or until golden brown.


Let stand for 10 minutes before serving.

Cha…cha…cha…it’s chili time!

[http://www.best-chili-recipes.com]

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How to Make Meat Casseroles For Anything - Family Meals to Church Socials to Pitch-In Meals

It is always good to have some tasty casserole recipes on hand for everything from family dinners to picnics, church socials, office pitch-in meals, etc. If you are tired of using the same old casserole recipes over and over and want to bring new life to the occasion, here are some very good recipes for you. I recommend Florence's Easy Goulash. Florence has always been like a second mother to me and she was also manager of the local school cafeteria back in the days when the local ladies went in early and cooked the meals from scratch. This recipe was a favorite among the students. Florence is in her 80s now and still makes this for me when I'm in the area. Love you, Florence! If you prefer chicken over ground beef, try this Chicken and Broccoli casserole. Both recipes are okay for diabetics, too.

EASY GOULASH

Meat Casseroles

2 lbs ground beef
1 small onion, diced
1/2 bell pepper, diced
3/4 tsp garlic powder
salt to taste
1 1/2 cups elbow macaroni
1 No. 2 can tomatoes, chopped slightly
1 lb Colby cheese, grated

Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).

CHICKEN AND BROCCOLI BAKE

2 pkg. (10-oz ea) frozen broccoli
1 cup cooked brown rice
2 tbsp butter
2 tbsp flour
1/2 tsp salt
2 cups milk
1/2 cup shredded Swiss cheese
2 cups diced, cooked chicken
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp butter

Cook broccoli and drain thoroughly. Combine broccoli and rice; place in an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Melt 2 tablespoons butter and blend in the flour and salt. Add milk to the butter mixture and cook, stirring, until thick. Remove mixture from the heat; stir in the Swiss cheese and chicken. Spoon the chicken mixture over the broccoli mixture. Combine the bread crumbs, Parmesan cheese, and 1 tablespoon butter. Sprinkle crumb mixture over the chicken mixture. Bake uncovered at 350 degrees for 30 minutes.

Enjoy!

How to Make Meat Casseroles For Anything - Family Meals to Church Socials to Pitch-In Meals

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/

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Lamb Recipes - Casserole of Lamb and Mushrooms & Crumbed Lamb Chops with Herbs

Casserole of Lamb and Mushrooms
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering.
Ingredients

25ml oil

1kg lamb knuckles in 2,5cm slices

Salt and milled black pepper

1 large onion, chopped

2 cloves garlic, crushed

300g mushrooms, wiped and sliced

1 sprig fresh rosemary needles, chopped

35ml flour

250ml seasoned stock

100ml red wine

5ml Worcester sauce

25ml tomato paste

1 bay leaf
Method

Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs
Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
Ingredients

1kg chops

200ml plain drinking yoghurt or buttermilk

5ml dried thyme

5ml dried marjoram

10ml garlic salt

10ml prepared mustard

375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed
Method

Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.

More delicious lamb recipes!

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