we love our bison meat!! leaner than bnls sknls chicken!
Posted By: nm on 2009-02-20
In Reply to: There are other alternatives - Backwards typist
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This veg head never uses meat in stuffing, or chicken broth. nm
s
Love sage in a squash soup, but no meat here. Blend in some
s
Love chicken cam on Marthas Vineyard!
http://www.flyingskunk.com/live.html
This one has streaming video (real time, live) with audio!
Planning on using mine for chicken tonight - We love it!
We use it a couple times a week!
Ooooh, my kids love them and we always have chicken, can you shoot me the recipe? :0) thanks!...nm
nm
My dad told me that I got the chicken pox from playing in the chicken coop. I believed him for years
nm
Thank you! Actually, the fried chicken is chicken strips sm
breaded and fried that I make from scratch. Yes, I buy the 5 pound bag from Sam's club, fry it up and then toss is with my mom's famous teriyaki sauce cut into small, bite sized pieces. With 5 pounds cut up I can make well over 120 pieces. No big deal! Thanks for your suggestions!
Ugh, which is why I don't eat meat or
questionable meat-by-products.
but how does it change the meat?
By the way--cattle are slaughtered past the age of two. When old cull cows are made into hamburger, they add back fat from younger cattle because the fat on the older cows is yellow and people would not eat it. I also know that cattle eat things other than grass. We still graze cattle on grass land and manage our pastures well. (Western states also have public grazing land and some even graze the desert.)It is only cost effective to the cow-calf producers who do not feed grain. Slapping a grass-fed tag on beef and calling it a niche market makes it more expensive for the consumer and is controversial to me. Feed lots do not keep cattle off of grass land. We must keep in mind that this country must manage beef somehow because of how much we consume and export. Beef is a valuable commodity and a big business. If it could be handled in a way that was more cost effective, it would be.
Thank goodness I don't eat meat! ugh...
//
Not around here, and glad.....I don't *do* meat scraps! lol
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What's the best cut of meat for homemade philly...
steak subs? Our family loves them and we usually buy the frozen philly cheese steak meat...but I just can't stomach the smell of it even cooking anymore because it is sooooo greasy. I want to try to make some homemade from a fresh cut of meat. Any suggestions? Thanks!!
Canned meat - the spinach of Dog
(nm)
I caught the blues when trying to eat the red meat
because husband is a health food junkie and I think sometimes he expects the same of me. I love steak but hardly eat-are shrimp bad for someone who has high cholesterol? He eats fish- I don’t care for- fish is fish is fish to me- all taste alike except for the shrimp with the sauce and horse radish in it- yummy! My physician when I mentioned about my cholesterol told me to tell hubs to leave alone- mine was excellent and I could eat most anything. So there, man of the house!!
Too afraid of meat in restaurants now sm
Their meat may be old (sorry). If we do go, will only go to very busy place as even some bought at market are questionable. We have gift certificates which we appreciate as they are from busy places. Sometimes we have a "UFO" party. Unidentified freezer objects - if they're too old we throw them out. Buying light these days.Takes common sense, hopefully things will turn around in ཅ but for now I am being extremely careful and not loading up on meat either unless we intend to eat it soon. Perhaps I'm too cautious but things are rough right now for everyone, even the markets, restaurants, etc. I sure hope the turkeys are okay, even in good times we've gotten "bad ones" - have to open them up and be sure. Martha likes to brine hers in salt water - not a bad idea these days to check them out before it's too late the day of or the day before. Fresh is best - wish we had our own farm as some do.
How easy would it be for you to give up meat?
All forms of meat - beef, pork, chicken, venison....and anything else I'm missing.
It wouldn't be too hard for me.
me hungry... me eat meat....arghhh
One time I ate a beef rib and got an artery. That made me so sick. Yet, I did not stop eating meat. I have seen a deer gutted in my front yard and it did make me sick, but I ate him. I saw how they treat chickens and blah blah blah, but I still eat MEAT. I must be some kind of psycho! Nope, just human. We need protein. I just have to lay off the cow. Although I will say that I am picky and will not eat fat, arteries, skin, or anything else that just isnt pure meat.
Do you eat hot dogs? meat scraps, pig lips, etc.
nm
Sort of - I generlly buy some hamberger meat, and whatever - sm
is on sale and bring it home for 2 or 3 days worth of meals. My DH does 95% of the cooking. We generally buy what is on sale, whole chickens, thighs/breasts, pork chops, have tacos, I do pot roasts now and then. My mom used to make out a weekly list every Wednesday or so, and do the weekly shopping Thursday after work. We would drop about $100, this was in the late 80s/through 90s. My DH is actually better at shopping than I am and comes home with a lot for $50. Scan the food ads and plan around them, best way (and cheapest) way to do it.
Again, the end times. I'm sorry, but what other explanation is there? Steroids in our meat? I don
n
looking for a spagetti sauce recipe without meat.
Does anyone have a tomato sauce recipe without meat? The only reciipe I have calls for ground up beef. I am serving chicken cutlets and spagetti on the side. My DD inlaws to be is coming to dinner so I want it to be perfect.
Sauce can be for crockpot or stove.
Thanks. I always enjoy the recipes on this board.
Cracklins have a little more meat attached, only difference.
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My SIL makes it this way and the meat basically falls off of the bone.
I know that once she gets the pork seasoned, she puts in a small roasting pan and then sets it in a "bano maria" at 250 degrees like for 10-12 hours depending on the size. I will see if I can get the recipe from her. As far as the seasoning, it all depends which way you want it, for Cuban style mojo seasoning, it can be bought already made in a bottle at the grocery's store in the international food section, probably Goya brand. Then, there is the other seasoning with the oregano, salt, vinegar, garlic, black pepper, and olive oil.
Could be gallbladder, maybe diabetes. Cut out the meat and fats for a few days and
s
Where I'm from boiled jowl meat and hot water cornbread
could be combined to make scrapple, a Philadelphia treat.
Mmmm Mmmmm scrappleneggs.
I forgot: ecargots, rabbit-, deer- shark-meat.s are no,no for me, too..nm
nm
Beef stew for the meat eaters and broccoli/cheese soup for the veg heads. nm
n
Brown rice w/roasted veggies and feta, pork chops for the meat eaters. nm
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groundhogs,squirrels, wild turkeys, rabbits, raccoon, goat and deer meat..sm
Some folks just take for granted that they can walk into a market and shop for meat...We've done the same for similar reasons as you and nothing was wasted. At least you're self sufficient!!! And, I bet you've put up/canned/frozen all the vegetables from the summer/fall harvest.
Didn't mean to be flippant in my earlier post...whack it, hack it, pack it and stack it...  Cat
I LOVE love love shallots! I use them in everything that calls for an onion and/or garlic. Mmmmmm. n
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American Idol - Love, love, love Adam!!!
I think he'll make it til the end! At least I hope so!
What about chicken; so much you can do with it.
And if you buy the large packages, it's fairly inexpensive. Also, eggs are inexpensive, quiche or omelets. Grilled cheese with tomato. Baked macaroni and cheese casserole. There is really so much.
Do try Zatarain's meals in a box, very cheap and we love them. You just add the meat or seafood. Here is a website.
http://www.zatarain.com/products/products.php/1/1/Rice_Dinner_Mixes
And their rices are by far the best as side dishes, much better than Rice a Roni or Uncle Ben's I think. Cooks up fluffy, not sticky and a large amount.
http://www.zatarain.com/products/products.php/1/4/Side_Dishes
Here's one of my chicken recipes:
Easy parmesan chicken
Dip chicken breast in melted butter/garlic mix (1 stick butter and 1/2 tsp minced garlic)
Coat with breadcrumb mix (I used flavored/seasoned with about 1/4 cup of grated parmesan cheese and pinch of garlic powder added).
Place in pan. Pour the remaining butter on top, or not. I do! :)
Bake in oven at 325 for around 30 minutes.
Yum.
Chicken leg
We played this at a friend's for Thanksgiving. It was fun. There may be a limit on how many people, I am not sure. You take regular dominos. Each draw 7. Before you give out the tiles put the highest domino that is the double number or the lowest number like 1 dot 1 dot. Then, everyone takes turns around the table and puts 1 tile only to match one of the ends. In this case it would be 1 dot of course. If someone has a double number again they put that tile diagonal next to the tile they are matching sticking out like a leg. Then the group has to keep going to match that other side to make the other leg. If you can't match it you keep drawing from bone yard (again one each time then onto the next person). All other times than doubles you keep matching the dots and if after you draw you don't have it next person goes. You do this until a person has only 1 tile left, they say 1. And when the first person has all tiles gone, the game is over and the people add up their dots and that is their high score. I got the highest score ever, which meant I was the biggest loser ever LOL. There are many strategies like cards, but mostly try to get rid of the high number dots first. The difference between this and dominos is the chicken leg part which is tough, and of course the fact you only draw 1 tile instead of keeping going and each person only puts 1 tile then the next person goes. You'd be surprised how the time flies when you play this. BTW: We were all from 46 to 56 in age range there. Hope that if anyone plays this the time flies by as much as it did for me. Happy Holidays!
Raw chicken??
I wouldn't give raw chicken to a dog for the same reasons I wouldn't give it to a person. Dogs can get salmonella poisoning, too.
& ditto what the poster below says about chicken bones. Except neck bones.
I buy chicken thighs once in awhile & boil it until it falls off the bones & add some broth to my dogs' food every day. They eat the *cooked* meat & skin as well, but I throw away the bones.
Andy is a picky eater. It took awhile to find a food he liked. WorriedMom (OP) may just have to keep experimenting.
Chicken
Crustless Chicken Pot Pie Skillet.
Boneless chicken breasts cut in to 1-inch pieces.
Chicken boullion (cubes or powder)
1 can sliced mushrooms, drained.
Onion (to taste) diced small.
1 can Cream of Mushroom soup
1 can diced peas and carrots.
Egg noodles, cooked and drained.
Saute chicken, mushrooms, and onion with chicken boullion and low fat spread chicken is cooked through and onions are tender. Deglaze pan with a little milk (basically use milk to loosen any browned bits stuck to pan). Add Cream of mushroom soup, peas and carrots, and egg noodles. Season to taste with salt, pepper, garlic, etc. Simmer until heated through and serve.
Cooking chicken
I wound be reluctant to cook chicken on an indoor grill. Pounding the chicken will help, but you really need to be careful about cross contamination. Until you get a feel for it, I would cook it on the grill to mark it, but finish it in the oven. I also would marinate your chicken. I love Soy Vey teriyaki marinade. There are some excellent crock pot recipies that incorporate chicken breast. I got a panni sandwich maker and those are excellent and easy. Start off slowly, look at recipies and do what tastes good. Eating out is definately not a habit you want to get your kids into. Just really be careful with raw chicken. When I pound chicken I use a plastic grocery bag. I put the chicken in there and then pound it. It saves on cleanup of splattered chicken and is more sanitary. All Recipies is a great site, as well as BHG.com. Good luck and have fun. 
Chicken and biscuits?
When I bake a whole chicken at the beginning of the week, later in the week I cut up the leftovers into a casserole dish with a can of cream of potato soup, cream of celery soup and peas and carrots. Top with Pillsbury biscuits. If you want the complete recipe, feel free to e-mail me.
I'm roasting a chicken
probably broccoli from the garden, not sure what else yet.
Chicken Salad
I agree with keeping it simple . . . just wanted to add that I love to use leftover grilled chicken, and don't forget the garlic. Love the garlic!
mix chicken with various marinades...
Use any salad dressing or marinade. Example: steamed/boiled chicken cooled then stir Caribbean mango marinade. Eat as is or mix in some fresh dill, shredded lettuce, fruit, whatever. Have on crackers, toasted pita chips, in a roll, etc. Use any salad dressing or marinade. I never use mayo - too blah, need that zing!
chicken sphagetti (sp). nm
d
chicken soup does!
and if you make it thicker and put a pie crust lid on it you can make home-made (much healthier in my book) pot pies easily. i would just advise rice instead of pasta...the pasta can lose its texture during thawing sometimes. a beef roast with potatoes and all freezes well too. I usually make a double batch of both of these and put one in the freezer. Same with lasagne. :)
me too and chicken mcnuggets in
chicken soup
Good ol' "Jewish penicillin" - chicken soup. Use leftover chicken or steamed chicken thighs or breasts if no leftovers are available. Use Swansons natural chicken broth (no sodium) but can use bullion, but it contains a lot of sodium. Use about a quart or more of natural chicken broth. I like to use baby carrots whole, but can certainly use sliced carrots. Season with lots of minced garlic and a little dill weed (maybe a teaspoon). I slice in a couple of things of celery or sliced celery hearts with leaves. I sometimes add noodles, or rice, sometimes I use a package of frozen mixed vegetables which are really terrific, depending on what I have available and what type of soup my family wants. Add some white pepper, not black pepper. Simmer until carrots and celery are soft. If using pasta or rice, add that last, otherwise it soaks up too much broth and gets soggy. My family would eat this even if they were sick and nothing else appealed to them, that is why I call it "Jewish penicillin." This is a Jewish mama's recipe. Enjoy - it is so simple and so delicious not to mention nutritious and healthy. Note: Never let your chicken leftovers go to waste - make a pot of chicken soup!
Chicken in foil - sm
Boneless, skinless chicken breasts pounded a bit thin, place in tin foil, season with Italian spices/herbs, garlic, cover with sliced onion, zucchini, green pepper, a jar of sliced mushrooms, a bit more seasoning, dot with margarine, fold foil tightly, place in a pan, over 400 degrees for 30 minutes. Juices are good on rice.
Can also place all in a 9 x 13 pan, covered tightly with tin foil and baked.
Can vary toppings to your taste - can add shredded mozzarella.
Chicken teriyaki
Is there a reason you can't do it in a skillet? You might be thinking you can't "grill" it over an open grill, which I can understand, but I'm not grasping why you can't use a skillet. A flat or kind-of-flat skillet will work just fine. Brush it lightly with oil to keep the goo from sticking too badly and to provide a bit of something for the meat to brown on. You need the kind of high heat/hot metal of a skillet or grill in order to caramelize the sugar in the sauce. Otherwise, you'll just have baked chicken in goo. (Voice of experience, here!)
A skillet will cook the meat quickly without drying it out. The oven is going to dry it out too much, I think, and you won't get the nice brown glaze outside. The goal is just done, moist chicken inside and a nicely browned crust outside.
Either way, marinate the chicken ahead of time. You can use some dilute sauce for this. Also soak the skewers a few hours in water so that they don't burn as readily.
I guess you can do this in the oven, but if you do, how about cooking the chicken and THEN skewering it? Nobody will know! It will be a lot easier to turn the meat and get good contact with the pan. If you choose to do it in the oven, you might line a heavy pan with aluminum foil, shiny side up, and coat it with a very thin layer of oil. Arrange the marinated chicken so that one side of every piece is flat on the foil. Every so often, turn the meat so another side is down and brush with sauce. When it's done, skewer it with the soaked skewers, add some more sauce, and finish in the oven until the sauce gets like you want it.
If you have a spray bottle, put some water in it. If the skewers do catch on fire, just spritz them out.
buffalo chicken dip -- always a hit!
I got it from allrecipes.com
INGREDIENTS (Nutrition)
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce, such as Franks® Red Hot®
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers or any crackers you like
DIRECTIONS
- Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
how do you cook your chicken?
are you baking it or on the stove?
my sister used to make us rice and teriyaki chicken and i loved it. im not so much a cook, but would like to do this as it seems so simple
fiesta chicken
4 boneless chicken breasts cut into bite size pieces.
8 oz sliced mushrooms
1 cup shredded swiss cheese
1 can cream of chicken soup and mix with 1/2 can white wine or chicken broth
1 cup pepperidge farm stuffing
1/2 stick butter melted
place chicken in bottom of 9 x 13 pan, layer with mushrooms, then swiss cheese..
pour soup mix over
SPrinkle stuffing overtop and then pour melted butter on top.
Baker 350 for 45 minutes
Easy and good!!
chicken w/stuffing
Use Italian dressing to rub on boneless chicken for flavor, prepare corn bread stuffing or instant from mix, either put under each breast or serve separately, peel and wash small potatoes, coat w/the same Italian dressing or non-saturated fat oil, bake at 375 for about 45 min. depending on thickness of chicken, until chicken is well cooked, sometimes you can just put this in a large baking dish and you don't have to do anything but check the chicken to be sure it's "done" and I find it pretty simple and serve a vegetable on the side if available.
Chicken paprikash
I am Hungarian and that is our favorite meal. I figured if he did not like it, he was not worth marrying!!! Luckily he loved it as does our 4 kids now; 2 out of 4 ask for it for their birthday dinner. I do remember the first time I cooked breakfast for him as a married couple and it was an electric stove and I had grown up with a gas stove. I burned EVERYTHING! But, he still ate it and did not complain. 20 years later I'd bet he'd complain if I did it now! LOL
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