Meat and Potato Cutlets
Aug21

Meat and Potato Cutlets

The word cutlet is a bit of a culinary mystery – everyone has their own interpretation of what it means. Throughout most of Europe, a cutlet is a thinly-sliced cut of meat (usually pork or veal) that is beaten, covered in breadcrumbs, and fried (think schnitzel). This is the same in the US, but they are mostly made with chicken breasts. The Japanese like to use pork (tonkatsu). Australia uses either chicken or lamb. Great Britain is a...

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Beef With Onions Recipe
Aug17

Beef With Onions Recipe

Did you know that: 160 degrees F is the correct cooking temperature to ensure safe and savory ground beef Twenty-nine cuts of beef meet government guidelines for lean Cattle have four parts to their stomach and can detect smells up to six miles away! Cattle are herbivores so they only have teeth on the bottom Raising beef cattle is the single largest segment of American agriculture Beef cattle production is Michigan’s fourth...

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Hidden Eggs
May09

Hidden Eggs

Ingredients: Ground meat Eggs Breadcrumbs Olive oil Salt Pepper Boil eggs for 12 minutes. Clean the eggs from the shell. Salt and pepper ground meat to taste. Roll a piece of ground meat and put an egg. Then wrap the egg in the ground meet.  Form patties and roll in breadcrumbs.  Put the hidden eggs on a plate. Heat up a frying pan with olive oil over low heat. Put the  hidden eggs  and cook for 20 minutes on a slow heat. Fry on each...

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Roll-Up
May02

Roll-Up

Ingredients: Ground meat Lettuce Cheese slices Salt Pepper Salt and pepper ground meat to taste. Mix well. Cut the cheese into thin strips. Cut lettuce to thin strips. Divide ground meat into wide strips. Cover with cheese. Put lettuce on the strips. And roll up into a roll. Put rolls in the oven at 350 F for 20 minutes. After 20 minutes remove the rolls from the oven. Put cheese slices on the rolls and cook for 5 minutes. Bon...

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