1 pound ground elk meat 1/2 pound ground pheasant 1 cup Italian bread crumbs soaked in 1/2-3/4 cup whipping cream 1 medium onion, minced and sauteed in 1 T butter 1 T salt and pepper Mix ingredients together loosely. Roll into 1-inch balls and cook in small batches until brown on medium high heat. Meatballs [...]
|
||||||
|
1 large eggplant (or two small), sliced thinly (about 1/4 inch slices) lay the slices out on counter or cutting board and sprinkle salt and pepper on each side in small bowl, beat 5 eggs with a quarter cup milk in another bowl, mix italian bread crumbs with 2 t salt 8 oz. fresh mozzarella [...] Recently converted vegetarians and even some veterans are sometimes surprised to find that some of the most unlikely foods contain meat or meat byproducts. Until I met Barney I never thought much about marshmallows. We went camping one summer and I was so excited to make s’mores. Who doesn’t love s’mores, right? well, it turns [...] 1.5 pounds ground elk burger 1/2 green pepper, sliced thinly 1/2 yellow onion, sliced thinly 3 8-oz. cans tomato sauce 1 can chopped green chilis 2 T Worcestershire sauce 1 t salt 2 t pepper 1 T cayenne pepper 3 cups whole wheat rotini pasta 1-2 cups water Brown meat in large skillet. You may need to add some olive oil or butter since elk is [...] 2 fillets of fresh grouper, skinned Crab stuffing: Lay out one grouper fillet, skin side down and spoon the crab stuffing on top, then lay the other fillet on top [...] Preheat oven to 350
1 1/2 lbs. ground elk 1 can cream of mushroom soup 1/2 yellow onion, chopped 1 cup Pepperidge Farm Herb Seasoned stuffing mix (or more if needed) 1/4 cup fresh Tarragon 1 t salt
Mix lightly and place mixture in a loaf pan. You might need to add more stuffing to make the mixture hold together better. Bake [...] 2T butter 3 leeks, white part only, chopped 1/2 medium cauliflower, chopped 3 cups vegetable stock, or game stock if you have it 1 vegetable bouillon cube 1 cup heavy cream 2T dill weed or fresh dill
Melt butter in deep skillet. Add leek and cauliflower and saute for 3-5 minutes. Stir in chicken stock and bouillon cube. Simmer uncovered on medium [...] By Rick Parker For frying mullet, you have to start by cleaning them my way. I cut off the head, then fillet the backbone. This leaves 2 fillets with skin and scales on. Skin it without getting too close to the skin. Most of the “dark meat” is close to the skin [...] In keeping with Florida’s constitutional limitation on net fishing, the net is 100 feet long and 5 feet tall, making it the limit of 500 sq. feet. Top line is float rope (foam inside the rope). Bottom is lead line (lead sinkers strung together inside a larger rope). Net material is braided [...] This tasty treat is great with fish cakes. 1 cup white sweet corn – off the cob (you can use frozen-thawed or canned in the winter if necessary)1 diced avocado1/4 cup chopped cilantro3T chopped red onion (or you can use green onion)2T finely chopped seeded poblano pepperJuice from 1 lime1/4 t salt |
||||||
|
Copyright © 2010 The Catchatarian™ Cookbook & Lifestyle - All Rights Reserved |
||||||