5 Types of meat & 5 types of vegetables & recipes with both

8BEnglish 5 Types of meat & 5 types of vegetables& recipes with both 1Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal.meat

2In commerce, meat is generally used by the meat packing industry in a more restrictive sensethe flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, poultry, and other animals. Usage varies worldwide by culture, and some countries such as India have large populations that avoid the consumption of all or most kinds of meat.

3Lamb is a succulent meat that needs minimal preparation to enjoy its delicate flavor. Ranchline All-Natural lamb is raised north of Roswell, New Mexico, at Felix River Ranch in a natural environment that consists of open ranges with natural grasses and humane husbandry practices.

With cooking options including grilling, broiling and roasting, Ranchline All-Natural Lamb is your answer to providing your family an excellent choice when you desire red meat. Our products are naturally lean. The meat is outrageously tender. You can rest assured that lamb is a good source of iron, zinc and vitamin B-12. Also, most cuts of lamb are naturally low in fat and cholesterol.

Check out our recipe and wine pairing information to finish off a terrific menu including Ranchline All-Natural Lamb.Lamp meat4

5Ingredients

1/2 cup fresh bread crumbs 2 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 (7 bone) rack of lamb, trimmed and frenched 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 1 tablespoon Dijon mustard

Roasted rack of lamp

6Directions

Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

7Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Poultry also includes other birds which are killed for their meat, such as pigeons or doves or birds considered to be game, like pheasants. Poultry comes from the French/Norman word, poule, itself derived from the Latin word Pullus, which means small animalPoultry meat8

9Spicy chicken soupingredients

2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped

10 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour creamDirections

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

11Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

Pork is eaten in several forms, mostly cooked. Pork can also be processed into different forms, which may also extend the shelf life of the product, with the resultant products being cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or pancetta). It is also a common ingredient in sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. However, by some definitions, "pork" denotes only fresh pig meatPork meat12

13Caramel apple pork chopsIngredients

4 (3/4 inch) thick pork chops 1 teaspoon vegetable oil 2 tablespoons brown sugar salt and pepper to taste 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 tablespoons unsalted butter 2 tart apples - peeled, cored and sliced 3 tablespoons pecans (optional)

14Directions

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

15Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of cattle is known as beef. When raised in a feedlot cattle are known as feeder cattle. Many such feeder cattle are born in cow-calf operations specifically designed to produce beef calves. While the principal use of beef cattle is meat production, other uses include leather, and products used in shampoo and cosmetics.Beef cattle meat16

17Ingredients

1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme

GARLIC PRIME RIB

18Directions

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

19There is a debate being waged by many that challenges whether fish fillets are meat or not. This may sounds silly to some, but it is being debated. Some vegetarians eat fish, citing that they are allowed to because fish is either not meat, or not an animal. I believe the more accurate term for this sect is Pescatarian. Fish are clearly an animal and the tasty fillets that they carry on their sides are made of protein, aka meat. I will discuss this a little bit further below.fish20

21FISH TACOSIngredients

1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup beer 1/2 cup plain yogurt 1/2 cup mayonnaise 1 lime, juiced 1 jalapeno pepper, minced 1 teaspoon minced capers 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon dried dill weed 1 teaspoon ground cayenne pepper

22 1 quart oil for frying 1 pound cod fillets, cut into 2 to 3 ounce portions 1 (12 ounce) package corn tortillas 1/2 medium head cabbage, finely shredded

Directions

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.23The noun vegetable means an edible plant or part of a plant, but usually excludes seeds and most sweet fruit. This typically means the leaf, stem, or root of a plant but also includes some fruits as well (such as squash).

In a non-biological sense, the meaning of this word is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,while others consider them a separate food category.

Some vegetables can be consumed raw, some may be eaten cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes.vegetable24

25ROASTED VEGETABLESIngredients

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

26Directions

Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

27VEGETABLE QUESADILLASIngredients

4 cups fresh broccoli florets 2 small sweet red pepper, julienned 1 jalapeno pepper, seeded and chopped 1 tablespoon minced fresh cilantro 2 garlic cloves, minced 1 teaspoon chili powder 1 teaspoon canola oil 1/2 teaspoon ground cumin 1/4 teaspoon salt 12 (6 inch) flour tortillas 1 1/2 cups shredded reduced-fat Mexican cheese blend

28Directions

In a 1-1/2-qt. microwave-safe dish, combine the first nine ingredients. Cover and cook on high for 5 minutes or until vegetables are tender. Divide vegetable mixture evenly over 6 tortillas; sprinkle with cheese. Top each with remaining tortilla. Place a filled tortilla on a microwave-safe plate; cover with a piece of waxed paper. Microwave on high for 30-45 seconds or until cheese is melted. Repeat with remaining quesadillas. Cut each quesadilla into wedges.

29VEGETABLE FOCACCIAngredients

2 cups bread flour 1 (.25 ounce) package quick-rise yeast 1 teaspoon salt 1 cup warm water (120 to 130 degrees F) 1 tablespoon olive or canola oil TOPPING: 3 plum tomatoes, chopped 5 medium fresh mushrooms, sliced 1/2 cup chopped green pepper 1/2 cup sliced ripe olives 1/4 cup chopped onion 3 tablespoons olive or canola oil 2 teaspoons red wine vinegar or cider vinegar 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon pepper 2 teaspoons cornmeal

30Directions

In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings. Coat a 15-in. x 10-in.x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden.

31VEGETABLE TOSTADASIngredients

1 (10.75 ounce) can Campbell's Condensed Cheddar Cheese Soup 1/4 cup milk 1 medium tomato, chopped 1 medium green pepper, chopped 2 green onions, sliced 1 jalapeno pepper, seeded and finely chopped 6 (6 inch) flour tortillas 1/4 cup Pace Chunky Salsa Sour cream

32Directions

Heat the oven to 400 degrees F. Stir the soup, milk, tomato, green pepper, onions and jalapeno pepper in a medium bowl. Place the tortillas onto2 large baking sheets. Spread about 1/3 cup soup mixture onto each tortilla to within 1/2-inch of the edge. Bake for 10 minutes or until the tortillas are crisp. Cut the tostadas into wedges. Serve with the salsa and sour cream.

33PASTA WITH VEGETABLESIngredients

1/3 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon dried basil 1 teaspoon dried oregano salt and pepper to taste 1 red bell pepper, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 2 carrots 1 1/2 cups broccoli florets, lightly steamed or blanched 4 cups uncooked rotini pasta

34Directions

Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot. While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly

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