Canned meat recipes | Handy.Recipes

Canned meat recipes

Homemade Stew in Sleeve

Cooked Stew in Sleeve

Time to cook: 190 minutes

Total Servings: 8

I suggest you try my version of cooking homemade stew - in a baking sleeve. There is no need to boil anything, you will be involved in the cooking - 5 minutes. And then the oven will do everything for you. This stew can be kept in the fridge for up to 4 days. If you want to preserve it, be my guest. Goes very well with pasta and boiled potatoes. Try it!)

Author of the recipe

Ingredients and taste: Salt, Sweet pepper, Butter, Onions, Tender, Bay Leaf, Beef, Canned Meat

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Trout in own juice

Cooked trout in its own juice

Time to cook: 30 minutes

Here is a recipe for a delicious home canned fish. Salmon prepared this way retains all the vitamins and has a very delicate taste, since it is subjected to minimum heat treatment. Once cooked this semi-finished product, you can use it in many dishes, serving it as a hot dish (preheated), adding it to soups, salads of all kinds, and just for sandwiches and sandwiches. Cooking techniques and uses here. Go to!

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Sweet pepper, Vegetable Oil, Onions, Bay Leaf, Dill, Fish, Cloves, Canned Meat

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Turkey Thigh Stew

Cooked turkey thigh stew

These days we're more and more cooking kebabs, barbecues, burgers, and wings at picnics. Do you remember when we used to? On all nature trips we used to take with us what? Stewed meat! And on the campfire in a kettle then cooked or flavored soup or made porridge with stew. I suggest making a delicious turkey stew in the multicooker. It is easy to prepare: put it in and forget about it.

Author of the recipe

Ingredients and taste: Meat, Salt, Black Pepper, Onions, Water, Bay Leaf, Garlic Powder, Canned Meat

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Hemp in a Jar

Cooked Hemp in a Jar

By happy coincidence I became the owner of 2 liters of pig's blood. I had no thick intestines, and thin intestines are not good for this kind of sausage, they break. That's why I had the idea to roll it in jars. It'll probably live till winter. If it was just sausage, it would have died by evening... with my gypsy tribe! I invite you to a tasting! Maybe someone will get lucky, like me...

Author of the recipe

Ingredients and taste: Lard, Salt, Black Pepper, Sausage, Milk, Pearl Grits, Canned Meat

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Poultry Stew

Cooked Poultry Stew

Time to cook: 240 minutes

A friend came to me with a humble offer to cook some cans of stew. I insisted that it would be better to store-bought! To which I got the answer: No way. Nowadays stew is mostly made of veins, soy and flavor enhancers... " And then I remembered that at one time, in my grandmother's farmyard, there was a whole flock of ducks, which, at my suggestion, turned into a beautiful stew. It remained only to find the recipe in his notes...

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Water, Bay Leaf, Nourishing, Canned Meat

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GOST beef stew

Cooked Beef Stew

Stew is our everything! It tastes familiar from childhood, it's nostalgic, it's delicious and ultimately convenient! We used to make stew by ourselves at home for stockpiling and preserving, when God sent a bad amount of meat, in other cases we just bought it in the store. Fortunately then there was no problem with either the availability or the quality of stew. Now everything is different, "stewed meat" is also on the shelves in abundance, both expensive and not so expensive, both ours and not ours, but there is one BUT! It's impossible to eat it in bulk, not to mention the soy and all. Myself difficultly (of several dozen) picked up one Belarusian and one of our brand, which at least something close to a normal rabbit stew, but it is rarely available. But sometimes I want to eat trivial potatoes or pasta with stew or simply put it on a piece of bread, not to mention snack. And so I had to get to grips with my own making, blessing that everything is elementary and very simple. As a result, we get exactly the right stew, just the "taste of childhood" For 4-5 years I've been making it and I can't get over it, you should try it too.

Author of the recipe

Ingredients and taste: Meat, Salt, Black Pepper, Onions, Bay Leaf, Fat, Canned Meat

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My specialty lard

Cooked My Signature Lard

Once upon a time a wonderful woman from Belarus shared the recipe for this amazing lard, it was her family recipe. Now it's my recipe for my specialty bacon, which is the tastiest in the area. Thanks to this recipe, I always have lard in my house "from little to big", It's so soft, tender and incredibly flavorful.

Author of the recipe

Ingredients and taste: Meat, Salt, Garlic, Spicy, Spices, Water, Canned Meat

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Homemade stuffed duck

Cooked home made duck

Since this year we were so excited to buy 10 ducks, we needed a way to save them, albeit not in pristine condition))), but that the summer work did not go to waste. After scouring the Internet, my favorite site "Cookbook", having studied with my husband a lot of recipes for home stew we came to the conclusion that we need something radically different, alternative to stewed meat. Why?

Author of the recipe

Ingredients and taste: Meat, Salt, Black Pepper, Sweet pepper, Bay Leaf, Cloves, Canned Meat

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Rice porridge Student for winter

Cooked rice porridge

Time to cook: 90 minutes

Total Servings: 5

This recipe for delicious rice porridge with chicken breast is a real lifesaver! Surely everyone has no time to cook something quickly, and then the guests came! You take out a jar of porridge, heat it up quickly, add some salad to it from the winter reserves and the table is ready for you and your guests are full!

Author of the recipe

Ingredients and taste: Meat, Salt, Black Pepper, Vegetable Oil, Vinegar, Onions, Rice, Water, Bay Leaf, Hummelsuneli, Chicken Breast, Canned Meat

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Stew of meat Know our people!

Cooked Stew Meat Know Our People!

I've been making this stew since the Soviet era (you know how it was back then)? you got something, you grabbed a lot of it "for stock", And how to store it..? Uh, no, there were no freezers, but there were tiny freezer compartments in the refrigerators, which fit 1 chicken... Am I that old already, ugh!). So we had to come up with all sorts of stuff - "The tricky part is..!" Tore the cans off just once - I couldn't separate the chicken from the bones, and the tears were pouring down... But good luck to you

Author of the recipe

Ingredients and taste: Meat, Flavorful, Seasoning, Broth, Preserves, Canned Meat

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Salted meat for sausages

Cooked Pickled Meat for Sausages

Time to cook: 10 minutes

I got into this thing about a month ago with sausages and frankfurters. Cooked four kinds already, on the fifth salty meat is already in the freezer. Will cook more than once and more than one kind. I have my own improvisations in my head based on the knowledge gained. Naturally, I will share with you. And to avoid repeating myself, I decided to post the preparation of the meat in a separate recipe.

Author of the recipe

Ingredients and taste: Salt, Canned Meat

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Stuffing Aurma

Cooked minced aurma meat

Time to cook: 60 minutes

The Arabs don't preserve meat, but rather preserve minced meat or small pieces of meat by pouring them in fat. Very tasty. With this minced meat is very tasty scrambled eggs and beans, and other vegetables. Samsa is also very delicious with aurma.

Author of the recipe

Ingredients and taste: Meat, Salt, Fat, Casserole, Canned Meat

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