Cookbook Meat + Chicken

Meat/ Chicken
Veal Roast in White Wine

1 Veal
2 cloves of garlic, minced
2 tsp. salt
2 tsp. pepper
2 tsp. oregano
2 tsp. basil
cup dry white wine
Rinse roast. Pat dry. Combine garlic, salt, pepper, oregano, and basil. Rub over veal.
Refrigerate over night. The following day, bring to room temperature. Preheat oven
to 350. Transfer veal to a roasting pan. Pour wine in the bottom of pan. Bake,
covered, for 2 to 2 hours or until juice runs clear.
Food Network Veal

8 veal cutlets (about 3 oz each)
salt and freshly ground black pepper
2 3 tbsp. unsalted margarine
2-4 tbsp. olive oil
1 large shallot, finely chopped
2 -4 garlic cloves, smashed
2 oz assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
1 fresh rosemary sprig use leaves
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of margerine and 1
tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets
and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a
plate. Add another tablespoon of butter and oil, if necessary. Repeat with the
remaining 4 cutlets. Set the cutlets aside. Add 1 tablespoon of oil to the skillet. Add
the shallot and garlic. Saut until fragrant, about 30 seconds. Add a tablespoon of
the olive oil, if necessary. Add the mushrooms and saut until tender and the juices
evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the
Marsala reduces by half, about 2 minutes. Add the broth and the rosemary
leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the
skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat,
about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season
the sauce with salt and pepper, to taste. Transfer the veal to plates. Spoon the sauce
over the veal and serve.
Pickled Roast Brisket

Pickled brisket
2 tbsp. red wine vinegar
cup brown sugar
cup ketchup
2 tbsp. mustard
Place the brisket in pot of water. Heat until boils, then simmer for 2-3 hours.
Preheat oven to 375. Drain roast and cool for 10 minutes. Combine remaining
ingredients and pour over roast. Bake for 25 minutes covered and 5 minutes
uncovered. Cool and slice against the grain.
Mushroom Chicken
1 Chicken
1 can mushrooms
1-2 medium onions
Sauce:
c. sugar
c. brown sugar
2 tsp. soy sauce
c. lemon juice
Dip chicken pieces in egg whites and then flour. Bake uncovered on 350 for hour.
Sautee onions and mushrooms. Pour onions, mushrooms, and sauce over chicken
Bake at 350 for 1 hour covered and then 10 minutes uncovered.
Leslies Sweet & Sour Meatballs

2 lbs. ground meat
c. ketchup
1/3 c. matzoh meal/ four
c. water
salt and pepper to taste
large onion, chopped
garlic
1 c. grape jelly, scant
1 c. chili sauce
2 tbsp. lemon juice
Fry onion lightly in oil. Pour in chili sauce and add grape jelly cook until melted.
Add the lemon juice and simmer. Mix ground beef make into balls, pour sauce
over in a large pot and bake 1 hr at 350. Stir once during cooking.
*Double the sauce for juicier meatballs.
Mayers Meatloaf
2 pkgs. ground meat
2 eggs
1 sauted onion
1/2 c. mashed potato mix
1/4 c. matzo meal/ flour
1/4 c. oatmeal
1 tbsp. onion soup mix
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 tsp. ground coriander
1 tsp. oregano
Mix all these ingredients together, possibly adding a little bit of matzo meal/ flour to
make it less sticky (the same way you would add flour to dough). Shape it in a pan
and pour over the sauce.
For sauce you can use BBQ or be creative. The simplest is pour one honey garlic
sauce over it.
Bake at 350 for 30min uncovered and then 30 min covered.
Moroccan Chicken Pot Pie

1 1/2 lbs. skinless boneless chicken breast halves, cut into 1-inch cubes
1 tsp. paprika
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1 lemon
3 tbls. butter
1 large onion, cut into 1/2-inch cubes
1 c. imported green olives, pitted, coarsely chopped
1/3 c. golden raisins
2 tbls. all purpose flour
1 c. low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)
Preheat oven to 425F.
Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle
chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using
small spoon, scoop out enough pulp and juice from between membranes to measure
2 tablespoons. Add to chicken mixture; stir to blend.
Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins.
Saut until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1
minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring
occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
Place pie crust over dish and seal dough edges to rim of dish. Using small paring
knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and
juices are bubbling thickly, about 20 minutes.
BBQ Chicken
1/2 c. ketchup
1 tsp. hot sauce
1/3 c. cider vinegar
3 tbls. Dijon mustard
3 cloves garlic, minced
1/2 c. light-brown sugar
1/4 c. molasses
1 cut-up chicken (3 pounds)
1 tbls. vegetable oil
Coarse salt and ground pepper
Heat grill to medium. Simmer sauce ingredients (first 7 ingredients listed above) in
a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7
minutes. Divide barbecue sauce between two bowls; use one for basting and set
aside the other for serving.
In a large bowl, toss chicken with vegetable oil; season well with coarse salt and
ground pepper.
Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until
chicken registers 165 degrees (160 degrees for breast) on an instant-read
thermometer, 10 to 15 minutes. Uncover grill; continue cooking, basting frequently
with sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. Serve with
remaining sauce.
Honey Soy Drumsticks

1/2 c. honey
2 tbls. soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper
Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking
dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup
water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken
and honey mixture to prepared roasting pan.
Bake chicken, basting with juices from edges of pan every 10 minutes, until well
browned and an instant-read thermometer inserted into thickest part of drumstick
(avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled
with pan juices.
Sweet & Sour Chicken

2 lbs. boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
3 tbls. soy sauce
2 tbls. cornstarch
1 tsp. coarse salt
1/3 c. rice vinegar
1/4 c. ketchup
4 tsp. sugar
3 tbls. vegetable oil
4 bell peppers (green, red, yellow, or a combination), cut into 1-inch pieces
8 scallions, cut crosswise into 1-inch pieces, white and green parts separated
6 garlic cloves, thinly sliced
Cooked white rice, for serving (optional)
1/4 tsp. ground pepper
In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt,
and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar,
ketchup, sugar, and 1/2 cup water; set aside. Heat 1 tablespoon oil in a large
nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until
browned and almost cooked through, 4 minutes; remove. Cook the remaining
chicken in another tablespoon oil; remove. Add remaining oil to the pan. Add
peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until
peppers are crisp-tender, about 3 minutes. Whisk soy sauce mixture; add to pan.
Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and
chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.
Pecan & Panko Crusted Chicken Breasts

4 skinless chicken breast halves
1 c. panko crumbs
1 c. finely chopped pecans
6 tbls. (3/4 stick) margarine
1/4 c. minced shallots
3/4 c. low salt chicken broth

2 tbls. chopped fresh parsley
Preheat oven to 400. Sprinkle chicken with salt and pepper. Mix panko crumbs and
pecans in a dish. Melt 4 tbls. margarine in a skillet. Brush margarine on chicken and
coat with crumbs. Place skillet on medium heat and saute chicken until brown on
bottom (2 minutes) . Turn chicken, place skillet in oven for 18 minutes. Place
chicken on plate. Remove crumbs from skillet and add leftover margarine and
shallots. Saute for 1 minute, and add broth. Simmer for 1 minute and then add
parsley, salt and pepper. Drizzle mixture on chicken. Serve.
Crispy Sesame Chicken Cutlets with Avocado Hummus
2 lbs. chicken cutlets
Oil for frying
Marinade:
2 eggs, beaten
4 tbsp. soy sauce
1 tsp. garlic powder
1 tsp. onion power
1/2 tsp. paprika
Mayo Coating:
6 tbsp. light mayonnaise
6 tbsp. hot and spicy duck sauce
2 tbsp. warm water
Sesame Crumb Coating:
2 c. cornflake crumbs or panko bread crumbs
4 tbsp. sesame seeds
Avocado Hummus:
2 avocados
1 1/2 tbsp. fresh lime juice
1 clove garlic, fresh or frozen, minced
1/2 tsp. sea salt
1/2 tsp. minced chili pepper (1/2 fresh chili pepper or 1/2 frozen chili cube)
1 tbsp. prepared hummus
fresh black pepper
Rinse the chicken cutlets and pat dry. With a sharp knife, slice the cutlets into strips
3-4 inches wide. (The cutlets should not be too thin, to give more of a bite.)
To prepare the marinade: in a Ziploc bag, combine the eggs, soy sauce, garlic
powder, onion powder, and paprika. Add the chicken to the marinade and shake to
coat. Refrigerate and marinate for at least 5 hours.
To prepare the coatings: in a medium bowl, combine the mayonnaise, duck sauce
and warm water for the mayo coating. In another medium bowl, combine the
cornflake or panko crumbs and sesame seeds for the sesame crumb coating.
Remove the chicken from the marinade and coat each piece with the mayo coating,
then coat well with the crumb coating. In a skillet, heat the oil over medium heat
until very hot. (If the oil is not hot enough, the chicken will stick to the skillet.) Fry
the chicken pieces in the hot oil until crispy, 5 minutes per side. Transfer them to a
plate lined with a paper towel to absorb the excess oil.
To prepare the avocado hummus: in a bowl, mash the avocados with a fork. Add the
remaining ingredients and mix until creamy and smooth. Serve the chicken cutlets
with the avocado hummus or another dipping sauce of your choice.

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Cookbook Meat + Chicken

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Meat/ Chicken

Veal Roast in White Wine

Food Network Veal

Pickled Roast Brisket

Leslies Sweet & Sour Meatballs

*Double the sauce for juicier meatballs.

Moroccan Chicken Pot Pie

Honey Soy Drumsticks

Sweet & Sour Chicken

Pecan & Panko Crusted Chicken Breasts

3/4 c. low salt chicken broth

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