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Nebraska Meat Corporation offers a yearly recipe program available to retailers |
throughout the United States who feature Nebraska Meat products. |
Now, the same innovative recipes are also available to you...right here! |
Pork Feet Garbanzos
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Ingredients |
3 lbs cut Pork Feet |
6 cups Water |
2 cans Garbanzos ( Chick Peas ) |
3 tbsp Olive Oil |
Directions |
1/2 cup Sofrito |
1. Cut Pork Feet into small pieces and put in large pot |
1/2 cup Tomato Sauce |
2. Add Water and boil in medium heat for 2 hours or until tender |
1 Pork flavor Bouillon cube |
3. Add drained Garbanzos, Bouillon cube, Pumpkin & Potatoes |
1/2 lb Butternut Pumpkin, peeled & cubed |
4. Heat Oilve Oil in a pan. Saute Sofrito & Tomato Sauce for 5 minutes |
2 small Potatoes, cubed |
5. Add sauce to the pot. Cover & simmer in low heat for 20 minutes |
Pork Belly with Chinese Dipping Sauce
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Ingredients |
3 lbs Pork Belly |
Water |
2 tbsp minced Garlic |
Directions |
1 tbsp finely sliced Chinese Basil |
1. In boiling Water, put Pork Belly to boil around 40-60 minutes or |
1 tbsp finely sliced Fresh Chili Pepper |
until tender |
1 tbsp finely sliced Scallions |
2. In small bowl, combine Garlic, Chilli, Basil, Scallion & Soy Sauce |
4 tbsp Soy Sauce |
3. Add little Sugar to taste. Set aside |
Pinch of Sugar |
4. Thinly slice the belly. Serve hot over rice with side of dipping sauce |
Savory Pork Neckbones
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Ingredients |
3 lbs cut Pork Neckbones |
1/2 cup Vegetable Oil |
1 tbsp Garlic Powder |
Directions |
2 tbsp Salt |
1. Heat Vegetable Oil in large pot |
1 tbsp Black Pepper |
2. Brown Pork Neckbones. Turning frequently |
1 large Onion, sliced |
3. Add Onions & Scallions. Saute till soft. Sprinkle the seasoning on top |
1 bunch of Scallions, chopped |
4. Add Water to pot and bring to boil. Cover & let simmer for 1 hour |
6 cups Water |
5. Stir in Rice. Recover & simmer for 15 minutes |
2 cups Rice |
6. Remove from heat, stir once & let stand for 5 minutes |
Turkey Drums & Rice
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Ingredients |
3 lbs cut Turkey Drums, skinned |
1 1/4 cups raw Long Grain Rice |
3 cups Water |
Directions |
4 tbsp Flour |
1. Combine Flour, Paprika, Sage, Pepper & Garlic Powder in a bowl |
2 tbsp Butter |
2. Dredge Drumsticks in the mixture until well coated |
Garlic Powder |
3. Heat Butter in large skillet and brown the drums |
Paprika |
4. Whisk remaining mixture with Water, pour into skillet & bring to boil |
Sage |
5. Stir & cover skillet. Reduce heat & simmer for 1 hour |
Salt & Pepper |
6. Stir in Rice & re-cover. Cook for 30 more minutes or until tender |
Bronzed Turkey Wings
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Ingredients |
3 lbs cut Turkey Wings |
1/2 cup Green Onions |
Directions |
Worcestershire Sauce |
1. Season Wings with Salt & Pepper, Garlic Powder & Parsley Flakes |
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2. Place wings in the pan, sprinkle Worcestershire Sauce on top |
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3. Add 2 cups of Water. Put in the oven on 350 degrees, uncovered
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Garlic Powder |
until brown |
Salt & Pepper |
4. Mix 2 Gravy packs and pour over wings. Add 2 cups of water to pan |
4 cups Water |
5. Cover & cook until tender approximately 1 1/2 hours |
Classic Turkey Necks & Noodles
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Ingredients |
Directions |
3 lbs cut Turkey Necks |
1. Season Turkey Necks with Garlic Powder and Salt & Pepper |
1 pack Old Fashion Noodles |
2. Boil Necks until done then boil Noodles according to package |
1 can Cream of Chicken Soup |
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4. Pour Cream of Chicken Soup in a pan, add noodles and necks |
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5. Mix well and let simmer for 25 minutes |
Garlic Powder |
6. Add English Peas and cook for another 5 minutes |
Baked Shells & Tails
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Ingredients |
3 lbs cut Turkey Tails |
1 box large Macaroni Shells |
Directions |
2 Onions, sliced |
1. Season Turkey Tails & Onions with Garlic Powder, Salt & Pepper |
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2. Bake at 350 degrees uncovered until light brown |
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3. Add Macaroni Shells and 2 cups of Hot Water
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Garlic Powder |
4. When shells almost done, add chopped Collard Greens |
Collard Greens, chopped |
5. Cover the pan and return to oven. Bake until done |
Caribbean Beef Feet Soup
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Ingredients |
3 lbs cut Beef Feet |
1 can Butter Beans |
2 Fresh Garlic, crushed |
8 Pimentos |
Directions |
2 sprigs of Thyme |
1. Season Beef Feet with Pimentos, Onions, Garlic, Salt & Pepper |
2 Onions, chopped |
2. Cook in large pot with 2 cups of Water until tender |
1 whole Scotch Bonnet Pepper with stem |
3. Add Butter Beans, Thyme, Salt & Pepper to taste |
2 cups Water |
4. Cook for approx. 10 minutes then add whole Scotch Bonnet Pepper |
Salt & Pepper |
5. Cook for 5 more minutes. Serve hot |
Smothered Beef Liver
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Ingredients |
3 lbs Beef Liver, sliced |
1/2 cup All-Purpose Flour |
3 tbsp Vegetable Oil |
Directions |
1 large Onion, sliced |
1. Heat Vegetable Oil in large skillet. Saute Onions until soft, set aside |
1 can Stewed Tomatoes |
2. Mix Flour, Salt & Pepper in shallow dish |
1/2 cup Water |
3. Dredge Liver pieces in mixture till coated then brown in skillet |
Ground Black Pepper |
4. Place reserved onions on top & pour in Tomato sauce |
Dried Oregano |
5. Sprinkle Oregano, Salt & Pepper to taste. Add Water to pan |
Salt |
6. Simmer in low heat for 10 mins. Stir occasionally. Do not overcook |
Italian Tripe
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Ingredients |
1-2 lbs Beef Honeycomb Tripe |
5 cups Water |
1 tbsp White Wine Vinegar |
3 Dried Bay Leaves |
2 tbsp Extra Virgin Olive Oil |
2 Fresh Garlic, minced |
3 Fresh Plum Tomatoes, chopped |
Directions |
1/2 cup Onions, sliced |
1. Bring Water to a boil, add Vinegar & Bay Leaves |
1/2 cup Green Pepper, sliced |
2. Add Tripe, simmer for 2 hours or till tender. Drain, let cool then slice |
Fresh Basil & Fresh Parsley, chopped |
3. Heat Olive Oil in a pan, saute Garlic, Onions & Pepper until soft |
1 tbsp Butter |
4. Stir in Tripe. Saute for 3 minutes. Pour off the oil add Vinegar |
Oregano |
5. Add Butter & all remaining ingredients. Salt & Pepper to taste |
Salt & Pepper |
6. Cook for 5 more minutes. Serve hot with a loaf of Italian bread |
Spicy Mexican Menudo Soup
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Ingredients |
3 lbs Beef Tripe, cut into small squares |
4 Fresh Garlic, minced |
4 tbsp Salt |
1/2-1 cup Red Chili Powder |
Directions |
3 tbsp Dried Oregano |
1. Place Tripe into a pot of boiling water just enough to cover |
2 tbsp Black Pepper & Cumin Powder |
2. Add Garlic, Onions & Salt. Cover and cook for 1 hour |
1 can Hominy, yellow or white |
3. Add the remaining ingredients and cook for 20 more minutes |
1 small Onion, chopped |
4. Add more Salt if needed |
Fresh Cilantro & Lime |
5. Garnish with Cilantro & a twist of Lime and side of Corn Tortillas |
Beef Heart Stew
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Ingredients |
3 lbs Beef Heart, rinsed & cubed |
2 tbsp All-Purpose Flour |
2 tbsp Vegetable Oil |
1 large Onion, peeled & thickly sliced |
Directions |
3 medium Potatoes, cubed |
1. Coat Beef Heart pieces with Flour |
2 Carrots, peeled & cubed |
2. Heat Vegetable Oil in deep pan, fry the hearts until golden brown |
1 cup Water |
3. Stir in Onions, Potatoes & Carrots. Add Salt & Seasoning |
Seasoning |
4. Saute for 2 mins. Add Water & simmer in low heat for 2-3 hours |
Salt |
5. Serve over egg noodles |
Spanish-Style Beef Oxtail Stew
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Ingredients |
3 lbs Beef Oxtails |
3 Garlic, minced |
3 tbsp Olive Oil |
2 Onions, chopped |
2 Green Bell Peppers, chopped |
2 Carrots, thickly sliced |
Directions |
4 cups Dried White Wine |
1. Heat Olive Oil in a pan. Brown Oxtails and set aside |
1 cup Beef Broth |
2. Saute Garlic, Onions & Bell Peppers in large pot for 5 mins or till soft |
3 Bay Leaves |
3. Pour in White Wine & simmer |
Salt |
4. Add Oxtails, Broth, Bay Leaves & Chocolate |
Paprika |
5. Cover and let simmer for 3 hours. Stir in Carrots |
1 square unsweetened Chocolate |
6. Season with Salt & Paprika. Recover and simmer till carrots tender |
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