What are some good recipes for meat eater who want to go vegetarian?

i want easy and good transitional recipies...What are some good recipes for meat eater who want to go vegetarian?
You'll get some awesome recipes on the following link:





www.kurma.netWhat are some good recipes for meat eater who want to go vegetarian?
Best way to transition yourself is by firstly removing red meat, and once you are used to that, remove chicken and other poultry.


Good recipes are all over the internet, just search it on www.blackle.com
Enjoy the wholesome goodness of some freshly peeled carrot sticks. Meat eaters and veggie heads both love them.
apparantly portabello mushroom tastes like meat
try soups made with beans, chili with soy mean crumbles, lentils

How can I adapt recipes for one hundred people? Spices quantities, pounds of meat etc...?

Chinise as well as north american cookingHow can I adapt recipes for one hundred people? Spices quantities, pounds of meat etc...?
You can either make batches of the normal quantities until you have enough or you can do the yield by the number of people you need to get a single huge mix.How can I adapt recipes for one hundred people? Spices quantities, pounds of meat etc...?
I would figure out how much the original recipe feeds and multiply accordingly. If the original recipe feed 10 people, multiply your ingredients by 10.
Well, multiply all ingredients by 100!
Convert to metric and multiply grams times number of servings.
Take the number of people that your current recipe will serve and divide it into 100. Say a recipe will feed 6 people... Take 6 into 100 and it will take 16 recipes to make enough for 100 people. So multiply all ingredients by 16.
take the recipe and look at amount of suggested servings..


for ex. if the recipe's amount of servings is normally 4 than you know you need to at least times everything by 25.





1 egg= 25 eggs


1 1/2 c= 37 1/2


so on and so on





hope this helps

theater

Chicken - mushrooms - black pudding - sausage meat - smoked bacon - ANY RECIPES?

Replace the chicken with a fried egg, add two slices of buttered toast and a mug of tea and you got yourself a 'Full English' there mate; few baked beans and/or tomatoes wouldn't go amiss........YUM!Chicken - mushrooms - black pudding - sausage meat - smoked bacon - ANY RECIPES?
Recipe for Smoked Bacon:





2 Large Onions


5-6 Potatoes


8 - 10 Rashers of Smoked Bacon


1 Oxo Cube


Bisto





Place chopped onions in a pan with potatoes and top up with water and cook for approx. 20mins., then add 1 oxo cube and place rashers of bacon on top, bring to the boil and then turn down the heat and simmer until potatoes nearly cooked, but not too soft.. Cook for a further 10 mins. and then add some bisto (approx 2 tsps). and stir with wooden spoon, being careful to add the bisto to cold water first and mix before adding to the potatoes. Then add 1 oxo cube and stir. Leave to simmer for a few mins.. and you have a kind of bacon hotpot which incidently tastes yummy!!!!!





TIP:


If you leave this covered until the next day it tastes even better!!





ENJOY!!!


JanetChicken - mushrooms - black pudding - sausage meat - smoked bacon - ANY RECIPES?
Two slices of black pudding and fill it with chicken, mushrooms, sausage and bacon. Grill both sides.





there you have it - a black pudding meat filled sandwich!
got any eggs ?





you could make an omelette
MAGDALINAS VALENTINE CHICKEN





4 boneless skinless chicken breast


2 cans Campbell's condensed golden cream of mushroom soup


1/4 chopped yellow onion


milk (1) one soup can's amount





flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.





Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.





Drain and remove excess grease from skillet.





Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.





Simmer on medium heat till onions are soft.

Any one with nigerian recipes for meat dishes?

mainly pepper soup, egusi ??Any one with nigerian recipes for meat dishes?
Chicken with Egusi





Ingredients:


palm oil or peanut oil, for frying chicken


one chicken cut into bite-sized pieces


two or three onions, chopped


two or more cups of chicken broth or chicken stock, or bouillon cubes


two tomatoes, or canned tomatoes, or tomato paste or tomato sauce


one cup egusi seeds, roasted and ground


several sprigs parsley


water


cayenne pepper or red pepper, black pepper, salt





Directions:


Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done. As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes. Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired. Serve with Fufu, or Rice.Any one with nigerian recipes for meat dishes?
Jollof Rice (Nigeria) serves 4-6


This dish is common throughout West Africa, and can be made with chicken, beef, goat, pork, etc.





2 陆 to 3 pound broiler-fryer chicken, cut up


1 cup uncooked rice


2 onions, sliced


陆 teaspoon cayenne


2 cups water


1 teaspoon salt and 陆 teaspoon pepper


1 large can Italian plum tomatoes, or the equivalent fresh


1 chicken bouillon cube (optional)


1 small can tomato paste


录 teaspoon thyme


8 ounces green beans, fresh, or 10 ounces frozen





In a large skillet or stew pot, brown the chicken pieces in 1 to 2 tablespoons oil. Remove from pan and keep warm.


In the same pan, brown the onions until golden.


In a large stew pot or Dutch oven, put in the chicken, onion, tomatoes with liquid, tomato paste, water, seasonings, and bouillon cube and bring to boiling. Reduce heat, cover and simmer 30 minutes or until the chicken is nearly done. Stir as needed.


Add rice, green beans and additional water if necessary. Continue cooking for 20 minutes or until rice is tender and chicken is done. Can be served over additional rice
Egusi Stew Recipe








Ingredients


1/2 cup peanut oil


2 lbs stewing beef


1/2 lb peeled deveined shrimp


1 large onion, chopped


28 ounces chopped tomatoes


1 tablespoon tomato paste


1 cup ground pumpkin seeds(egusi)


1 lb frozen chopped spinach


2 tablespoons beef base


salt, to taste


pepper, to taste


red peppers, to taste


Directions


1Heat oil in a skillet and add beef until browned but not cooked. Transfer beef to a dutch over or pot.


2Cover beef with water, add beef base and stir.


3Add remaining ingredients except egusi, bring to a boil then reduce to simmer.


4Add egusi.


5Simmer for at least an hour, possibly more. Add water to thin or more egusi to thicken the stew. Add salt to taste.
Nigerian Pepper Soup





3 lb. lean stewing beef





1 large onion, finely chopped





2-3 green chilies, seeded, membrane removed, finely chopped





3 fresh tomatoes, chopped





1 6-oz. can tomato paste





2 Tbs. olive oil





2 tsp. salt





1/2 tsp. ground black pepper





1 tsp. dried thyme leaves





6 cups water





cooked rice





Cut the meat into bite-sized pieces. Place meat, onion, chilies, tomatoes, tomato paste, oil, and seasonings in the six cups water. Bring to a boil over high heat. Reduce heat, stir well, cover pot and let simmer for 1 hour, or until meat is very tender. To serve, put cooked rice in bowls and ladle soup over rice. Serves 8.





Notes: For the green chilies, use jalape帽o peppers, which are very mild when cooked this long. You can increase the number of chilies, or you can use hotter chilies, depending on your tastes and tolerance to heat. Also, if you don't have fresh chilies, you can use crushed red pepper flakes (anywhere from 1/4 tsp. to 1 tsp., depending, again, on your tolerance to heat -- red pepper flakes will be hotter than jalape帽o peppers).





To make this recipe cheaper, you can substitute 2 or 3 new (red skinned) potatoes for one pound of beef. As for the rice, white would be closer to authentic, but brown is also good, and adds a nice earthy note to this comfortable and comforting stew.





In Nigeria, this is as often made with goat or fish, depending on one's means and one's proximity to the ocean. For goat, the recipe is about the same. If you want to try it with fish, choose firm, skinless fillets, cut each fillet into thirds, and reduce cooking time to 40 minutes.

Any romantic chicken or meat recipes not fish, salad or pasta? Please?

he is so very special to me and I want to do a really romantic evening, going to do candles flowers etc. make it really nice but I want a nice meal that I can cook, he deserves so much and i really want this to be so special./Any romantic chicken or meat recipes not fish, salad or pasta? Please?
My missus makes me chicken


The chicken makes me cough


I wish that when she makes it


She'd take the feathers off.Any romantic chicken or meat recipes not fish, salad or pasta? Please?
really tasty and rich but easy to do.My own recipe so you can edit it as you wish to suit your own taste.


Two chicken breast fillets,


a small onion,


clove of garlic or garlic puree


a handful of thinly sliced mushrooms


A celery stick


tin Campbell's condensed mushroom or celery or chicken soup(i think mushroom is the richest)


Rice enough for two


Start to cook off your rice


place a drop of oil in a hot frying pan


add chopped celery and diced onion stir fry for a few mins


Take the two chicken fillets previously sliced into small strips


add and stir fry until fully cooked no pink in the centre (roughly 4-5 mins)


add the mushrooms for the last two mins and season with salt,pepper and garlic


spoon the condensed soup over all the ingredients and turn the heat down warm through slowly add small ammounts of water bit by bit mixing though well until a desired thickness is acquired spoon over a bed of rice and enjoy
I have a very simple recipe. I take chicken breasts and marinate them in Roasted Red Pepper Italian Dressing for at least one day. You can grill and eat like that...yum...or to dress it up, maybe dice some tomatoes and peppers and saute them and add on top of the chicken.
Try strawberry beef filet!


http://www.recipe4living.com/Recipes/Rec鈥?/a>





... or any of these Valentine's Day recipes: http://www.recipe4living.com/Recipes/252鈥?/a>
Chicken is never really romantic. Maybe you should try Lamb or Duck, something a little more special...





http://www.lambrecipes.org/


http://www.epicurious.com/tools/browsere鈥?/a>
You can't go wrong with a nice steak
Pork cutlets with sage and thyme and seasoned salt. Real mashed potatoes. Have a good meal.
Cornish game hens complete with a nice herb dressing is very nice.

Does anyone have any good recipes for deer meat?

I have roast, steaks and tenderloins? thanksDoes anyone have any good recipes for deer meat?
1 1/2 lbs. steaks pounded


Flour


Salt and pepper


Oil


1 pkg. Lipton's dry soup mix


1 can cream of mushroom soup


1 can sliced mushrooms


Cooked rice or noodles





Shake pounded meat in bag of flour, salt and pepper to coat meat well. Brown in hot oil in skillet with lid. Add onion soup mix and enough water to cover meat. Simmer until meat is tender and liquid is reduced considerably. Add cream of mushroom soup and mushrooms, stirring to blend. Serve over hot cooked rice or noodles.Does anyone have any good recipes for deer meat?
I had this several times while on vacation in Germany/Austria. It's delicious! If you can't find Speck you can use bacon, proscuitto or pancetta. Also, you can use vegetable oil in place of the lard. Just add a tablespoon at a time, as you need it, for browning etc.





Venison Goulash: Gulgas di CaprioloRecipe copyright 2001, Mario Batali. All rights reserved





Show: Molto MarioEpisode: A Casa A Cormons


Cook Time2 hr 0 min


Level


Intermediate


Yield


4 servings





Ingredients


4 pounds venison shoulder


1 carrot, cut into 1/2-inch dice


2 ribs celery, cut into 1/2-inch dice


2 Spanish onions, cut into 1/2-inch dice


1 sprig fresh rosemary


1 sprig fresh thyme


6 sage leaves


6 cloves garlic


6 peppercorns


6 juniper berries


1 bottle dry red wine


1/4 cup lard


3 tablespoons all-purpose flour


4 ounces speck, cut into 1/4-inch dice


1 1/2 teaspoons cinnamon


4 cloves


1 cup sour cream


2 tablspoons roughly chopped flat-leaf parsley


Grated Montasio, for garnish


Directions


Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes. In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil. Remove from the heat, allow the marinade to cool, and submerge the venison pieces. Cover and refrigerate overnight.





Remove the meat from the marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat the lard until smoking. Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan. Sear until deep golden brown all over, then remove to a plate. Repeat the process until all the meat is done. Add the flour and speck to the pan and bring to boil. Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil. Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender. Remove from the heat, stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately.



GOOD VENISON STEW





Serves 4-6 people


2 lbs cubed (1';) venison


4 large potatoes peeled and cubed


4 - 5 large carrots, cut into 1'; pieces


2 large onions cut into med size pieces


2 Tablespoons salt


1/2 Tablespoon pepper


3 whole bay leaves


3 beef bouillon cubes


pinch of sage


pinch of garlic





Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.


Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.





Bring up to a boil, then reduce heat.





Turn down to simmer for another 10 min.





Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.





Bring to a simmer, adding a little water as needed.





This stew is best cooked for several hours or even all day so start it early in the day.








jb
Cook it and use it in any recipe just the same as you would beef. Soak it the night before in salt water to help rid it of the game/wild taste.
What ever you do - make sure it's good and marinated! (At least 24hours - I use milk, italian dressing, onions, and tony's) Nothing worst than tough meat

I hate meat, want vegetarian recipes, tasty (obviously)?

You know when food is mushy and hot, like a casserole? I dont want that. We live in the desert so I want stuff that tastes ok warm or even cold. I normally eat meat but I'm pregnant and have hated meat for the past few months and am getting sick of cereal or peas and mash for dinner.... Thanks!I hate meat, want vegetarian recipes, tasty (obviously)?
im a pregnant vegetarian too...


i like pita hummus wraps


with italian dressing, cucumbers and letiuce... its gooood!!!!I hate meat, want vegetarian recipes, tasty (obviously)?
you could always have noodle salads or potatoe salads..





easy recipes include





(Tuna casserole)





1.can of tuna


2.green beans


3.some kind of noodle


4.mayonaise


5.sharp cheddar cheese





Boil some noodles,when done toss in a bowl %26amp; add the can of tuna with as much green beans as desired





then take as much mayonaise to your liking placing ontop of the ingredients listed above,stir togeather





when done serve into a bowl/plate %26amp; sprinkle sharp cheddar cheese over it..





absolutley delicious!! this was one of my favorites before I became vegetarian if you don't feel like using tuna you can always use just add other vegetables such as corn/brocolie inplace of the tuna





______________________________________鈥?br>




now for another recipe





(Easy potatoe salad)





ingredients





1.Potatoes


2.Onions or carrots/other veggies if wanted


3.Eggs


4.Mayonaise


5.Black pepper





peel potatoes %26amp; then boil them until soft


peel %26amp; chop some onions (you can add other veggies to it if





you want to such as carrots which can be good sometimes)


boil some eggs when done peel





Mash the potatoes in a bowl until smooth but still chunky


add the chopped onions %26amp; carrots or w/e els you'd like in it


slice the eggs %26amp; toss them in as well


add as much (Mayo to your liking %26amp; stir togeather)


sprinkle some black pepper %26amp; there you have it!





when done let it cool





Can be eaten warm or cold..enjoy! =)
How about falafel? Good when just made in a pita sandwich, with some hommus or cold on a salad of mixed greens with a greek dressing. Use the below recipe, or if you can find a box mix- they are actually really really good.








Falafel


1 cup dried chickpeas


1/2 large onion, roughly chopped (about 1 cup)


2 tablespoons finely chopped fresh parsley


2 tablespoons finely chopped fresh cilantro


1 teaspoon salt


1/2-1 teaspoon dried hot red pepper


4 cloves of garlic


1 teaspoon cumin


1 teaspoon baking powder


4-6 tablespoons flour


Soybean or vegetable oil for frying


Chopped tomato for garnish


Diced onion for garnish


Diced green bell pepper for garnish


Tahina sauce


Pita bread


Preparation1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.


2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.





3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.





4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.





5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
Try cold noodles, you can use spaghetti, rice vermicelli..etc, but choose very thin noodles.





Make sauce with chicken soup stocks, soy sauce, salt, vinegar(or lemon juice), pepper, and chopped garlic and ginger little sauteed with olive oil.





Boil noodles properly and cool them very much in iced water,and drain water off.





Put noodles on a dish and pour souse, served with shredded cabbage or lettuce, carrots, ham, tomatoes.





Edit (answer to below): I wonder that she eat meat normally, so if meals with some meat is delicious, she probably can eat meat.
PIZZA? i like eating pizza hot or cold and you can make yor own pizza and put whatever you want on it that you fany at the time? you could probably eat haf for lunch and the other half for your tea and you can add fries if you want?


CRUNCHY SALADS? if you want t be healthy a crunchy salad would be good? there are so many vegetables to use? have a cold crunchy salad of iceburg lettuce,cucumber, bell peppers, onions and a little vinigarette? or if you want it warm just get beansprouts, carrots, bell peppers, mushrooms,onions,and noodles and put them in a wok and you got yourself a stir fry? you can buy lovely sauces from the supermarket like black bean sauce, plum sauce, soy sauce or sweet and sour sauce? good luck!
Get the Vegan cookbook ';Veganomicon';, it has very good recipes. Here's their website too


http://www.theppk.com/nomicon.html


you can type in the main ingredient you want your food to be and get a recipe from it.
To the answerer above me... How is 'chicken soup stock' vegetarian? Or ham for that matter??

theater