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Meats Recipes

Tenderloin Cordon Rouge

4 steaks 200gr each, cut in deep on side, 4 slices of smoked ham , 4 slices of liver terrine (pat


Fill steak with ham and pat?, close off with tooth picks, salt & pepper steak, grill and serve

Note: ad sauce of your joice


4 osso buco ( veal knuckle ), salt & pepper, 2 tbsp flour, 2 tbsp cleared butter, 2 carrots, 2 onions, 1/4 celery, 2 tbsp garlic, 2 tomato, 3 cups red wine, 2 cups meat bouillon, parsly, cest of lime ( not the bitter white part )


Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375F for 1 1/2 hour. Add parsly & ceste 5 min befor finishing.

Note: Serve with pasta or polenta

Pork Chops w/Sauce Robert

4 pork chops 200gr each, 10 gr oil, 20 gr butter, 50 gr diced onions, 1 dl white wine, 1 dl meat sauce, 40 gr french mostard, juice of 1/2 lemon, salt, pepper.


Flour chops fry both sides, salt & pepper and take them out of pan and keep warm, add butter to pan,saute onions, add wine reduce shortly, add sauce and let simmer for 2 min. add mustard and lime juice last.serve.

Note: Serve with baked potatoes. Wine: Beaujolais Village

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