Meat

Discover the best meat recipes. Browse through this complete list and discover easy and perfect meat recipes that can surprise all your guests. We share recipes for minced meat, roast meat, meat in gravy, stew meat and of course meat recipes for Christmas. Here you will find recipes with veal, beef, pork, lamb… We’ll help you make the most of the different types of meat at your disposal, so we’ll show you step-by-step recipes such as roast pork or pork in gravy, beef stew and many more.

Here you will find meat recipes that are easy to prepare at home and very economical. These recipes include chicken, beef, pork… even turkey. As you can see, you can check out recipes ranging from roasted ones, like stew, to recipes for grilled meats. From meatballs to cheeks, a wide variety of dishes with which you can prepare a tasty menu and surprise all your guests on any occasion.

Modena balsamic vinegar cream

A good option to have “Modena balsamic vinegar cream” at home without having to go around putting the pot on the fire is what Merry offers us. The balsamic vinegar … Read more

Healthier sheep’s milk

A new type of sheep’s milk is able to prevent the accumulation of fat in the arteries and have anti-cancer effects. Researchers from the Supreme Research Council (CSIC) have achieved … Read more

Roast pork rib with chimichuri sauce

Roast pork rib with chimichuri sauce 135 ‘ 4 servings Easy For today’s recipe I have prepared a roasted pork rib with chimichuri sauce, the marinade, which has various spices, … Read more

Iberian pork secret with potatoes

Iberian pork secret with potatoes and green beans I will see you on another recipe. 55000 Recipes for you

POTATOES with bacon and cheese in Foster’s Hollywood style. Bacon and cheese french fries. – 55000 Recipes by Anna

POTATOES with bacon and cheese in Foster’s Hollywood style. Bacon and cheese french fries. Contents of this recipe Presentation Ingredients Videoreceta Preparation POTATOES with bacon and cheese in Foster’s Hollywood … Read more

Duck confit recipe with french fries in their fat – Carlos Arginiano

meat In the TV program 55000 Recipes, chef Carlos Arginiano prepares a delicious recipe: Duck confit with french fries in fat, it looks spectacular! Ingredients (4 people): 4 duck confit … Read more

Italian focaccia with Major Sabrasada, original and easy

Italian Focaccia with Mallorca Sobrasada

Some time ago I made a recipe for “Italian focaccia”, which we serve with a little Iberian ham … The Focaccia It is very popular in Italy and is usually … Read more

Sea spaghetti, algae with a delicate taste

I came across these dehydrated seaweed “Sea Spaghetti” or Himantalia Elongata … It was in a large wholesale area (Makro), visiting the vegetable area, I found several shelves full of … Read more

Fried rice with a Chinese recipe for sausages – Kevin Patricio

Rice and cereals Kevin Patricio makes a plate of fried rice with Chinese sausage, spring onions, carrots, ginger, spinach and egg, a simple recipe made in a wok. Ingredients (2 … Read more

Brown rice with rabbit and seaweed combo recipe – Josetxo Calvo

Rice and cereals Josetxo Calvo prepares a recipe for brown rice with rabbit and some Kombu, seaweed originating from Japan and widely used in cooking because of its nutritional properties. … Read more

Spaghetti with chorizo

Spaghetti with chorizo I will see you on another recipe. 55000 Recipes

Rice with chicken and bacon recipe – Karlos Arguiñano

Rice and cereals Carlos Arginiano prepares a recipe for rice with chicken, bacon, zucchini, carrots and black pepper, a healthy and balanced dish. Ingredients (4 people): 300 g shiny Sabroz … Read more

Rice recipe a la Zamorana, an easy and traditional dish for warming – Karlos Arguiñano

Rice and cereals Carlos Arginiano prepares the recipe for arroz a la zamorana, a very popular dish whose main ingredients are rice, pork ribs and masks and serrano ham. In … Read more

Quinoa Meatballs with Yucca Chips Recipe, Vegan – Karlos Arguiñano

Rice and cereals Carlos Arginiano prepares the vegan recipe for quinoa meatballs with yucca chips in his TV program 55000 Recipes to enjoy! Ingredients (4 people): 300 g of quinoa … Read more

Rice with pork ribs and artichoke – Recipe by Carlos Arginiano in 55000 Recipes – 55000 Recipes

Rice with pork ribs and artichoke - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

Rice and cereals Karlos Arguiñano presents us a very complete and easy to prepare recipe: Rice with pork chop and artichoke, a dish that will appeal to our guests, delicious! … Read more

Rabbit and vegetable wok (for 20 minutes) 55000 Recipes

Rabbit and vegetable wok (for 20 minutes) Open kitchen

meat Do you like stir-fries cooked in a wok? In this case, you can not miss this fabulous rabbit recipe with vegetables, to which we have added an oriental note. … Read more

Grilled rabbit with lemon (easy recipe) 55000 Recipes

Grilled rabbit with lemon (easy recipe) Open kitchen

meat If you are looking for a healthy and fragrant dish, this is for you! We offer a simple recipe for grilled rabbit meat with lemon and Provencal herbs. When … Read more

Potted lamb shoulder, Carlos Arginiano’s recipe

meat Carlos Arginiano prepare a lamb shoulder in a pressure cooker (quick oven), a delicious and very complete recipe! Includes spices such as pepper, bay leaf, thyme and rosemary powder, … Read more

Potato burger by Entrécula, by Carlos Arginiano

meat Carlos Arginiano In “55000 Recipes” he offers us a very complete and exquisite recipe: Entrécula burger with seasoned potatoes, a simple dish, easy to prepare and at the same … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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