Recipes Involving Cubing
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Q: How do I cook Pernil (PR style)? The meat is cut into 2 inch cubes & recipes are all for on the bone.?
A: PR style Pernil should be roasted whole, on the bone… Put you can make fried pork (Carne Frita) by marinating the cubed meat in salt, peppar, oregano, and minced fresh garlic and a little bit of oil. Marinate for about an hour, or the longer the better. Fry in 3-4 inches of oil at around 325 degrees, covered, for about 6 minutes. Mmmmm-mmmm… And enjoy!!
Q: Any good recipes for pork cubed steak?
I always fry pork cubed steak when I buy it, and I am planning on making it tonight but was wondering if anyone has a better recipe. Thanks!
A: My wife is from Indianna and she turned me on to pork tenderloin sandwiches. I had never heard of them before that. Take your cubed pork dredge it in buttermilk and then in bread or cracker crumbs. Then take a rolling pin and roll the pork out to about 3/8 of an inch, they get pretty big around. Deep fry in crisco untill golden (it doesn’t take long). Put it on a humberger bun with pickles and mustard. Great, now I’m hungry!
Hope this helps
Q: Any good recipes for bullion cubes?
I was sick recently and my mom picked up a huge jar full of bullion cubes, chicken, pork, and beef (which I just used the chicken) I don’t want them to go to waste so is there any good recipes for bullion cubes besides soups and broth?
A: Aloha Chicken
2 1/2 pounds chicken pieces; skinned
2 low sodium chicken bouillon cubes
1 teaspoon light soy sauce
2 tablespoons cornstarch
1/4 cup water
1 tablespoon olive oil
1 cup chopped green pepper
1 cup thinly sliced radishes
1 (8-ounce) can pineapple chunks in juice, reserve 1/2 cup juice
Freshly ground pepper to taste
Hot cooked rice
Chow mein noodles (optional)
Place chicken in cooking pot and add enough water to just cover. Bring to a boil; add bouillon cubes and simmer chicken, covered, until tender, about 30 to 35 minutes. Remove meat from bones and cut into chunks. Reserve 1 cup chicken broth
Combine 1 cup reserved chicken broth with the reserved 1/2 cup pineapple juice and soy sauce; set aside.
In small bowl, mix cornstarch with 1/4 cup cold water; set aside.
Heat oil in large skillet over medium-high heat and saute the green peppers and radishes until crisp tender, about 2 to 3 minutes. Add pineapple and chicken.
Pour chicken broth mixture over chicken/vegetable mixture; heat to boiling and stir in the cornstarch mixture. Cook, stirring constantly, until mixture has thickened and is heated thoroughly. Season with pepper as desired.
Serve over hot cooked rice and sprinkle chow mein noodles on top, if desired.
Makes 6 servings
Q: Got any Recipes for Alligator. Seriously. I need a good recipe for cubed alligator meat !?
I’d prefer something with pineapple juice which I know is a natural tenderizer. How long before the pineapple juice starts to actually disolve meat?
A: You can use alligator in any recipe that you would normally use to cook chicken. You can marinate the meat in juice or any other acid to tenderize it–as little as 30 minutes will help, but you can marinate for several hours if you have the time. Just be sure to keep the meat cold while marinating. Here’s a recipe for you (or just look for a recipe using chicken and sub in the gator):
Sweet and Sour Alligator
1 1/2 pounds Alligator tail meat, cut in 3/4-inch cubes
2 eggs, beaten
1/4 cup plus 2 tablespoons all purpose flour
2 tablespoons milk
1 teaspoon salt
4 cups vegetable oil for deep-frying
1 cup pineapple juice
1/3 cup firmly packed brown sugar
3 tablespoons cornstarch
1 8 ounce can tomato sauce
1/3 cup cider vinegar
1/3 cup light corn syrup
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 8-ounce can unsweetened pineapple chunks, drained
1 medium bell pepper, cut into 1-inch squares
2 celery stalks, sliced thinly
1/2 medium onion, thinly sliced
hot cooked rice
Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring to
In a 2-quart deep fryer, heat vegetable oil to 350ºF. Deep fry alligator, a few
pieces at a time, until golden brown. Drain well.
In a 4-quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato
sauce, vinegar, corn syrup, garlic salt and black pepper. Stir well. Cook over
medium heat, stirring constantly, until thickened. Stir in alligator chunks,
pineapple, bell pepper, celery and onion. Cover and simmer 10 minutes. Serve
over hot cooked rice.
Q: Does anyone have good cube steak recipes?
I took some out for tonight, but I’m fresh out of ideas.
A: I rarely consider using a recipe for cube steaks., but I rarely have them. If they are really tender, I think they are great just seasoned and cooked in a little butter.
But I have made a recipe breading the steaks that is a nice change and is delicious. Not the healthiest thing when frying foods, but it cooks so quickly, it doesn’t absorb the oil.
Season the breadcrumbs with your choice of herbs, and maybe a little garlic powder (not garlic salt) and put in a shallow dish.
Add a little milk to about 3 eggs and beat well by hand.
Dip meat in egg and then breadcrumbs to coat well.
Fry in a little canola oil until nicely browned on both sides. Drain on paper towel and serve with your choice of side dishes.
Another variation would be to put the fried pieces on a shallow pan. Put a slices of mozzarella cheese and a few spoonfuls of an Ital. sauce on each, and put under the broiler to melt the cheese. That could be served with pasta & a salad, or just a salad.
Q: Anyone have any good cube steak recipes? I looked online but nothing good. OK Moms who cook help? Please?
Something simple but good! Maybe where I can cook them in my electric skillet?
A: I use tenderized round steak…I like it better than cube steak, but you could also do this w/ cubed steak. I just dip it in milk and then in some flour mixed w/ seasoning salt and pepper. I fry on both sides till all pinkness in middle is gone. We just had it Sunday as a matter of fact!
Q: Do you have any Stage 1 baby food recipes that i can make at home?
I have made my son some pumpkin and carrot puree with a dash of his formula to thin it out and he loves it!!! i froze the rest into ice cubes
what other recipes can i make at home with fruits? i have apple, pear, aavoado and banana’s…. can you please tell me exactly how you make your stage 1 baby food recipes and let me know if you are able to freeze the food?
A: You can go to wholesomebabyfood.com and they have lots of info for you, I have started trying to make my own baby food also.
Q: Ok folks, im new to cooking and was wondering if anyone has any good recipes for cubed beef??
to put it all in perspective, im in need of lots of pointers!! do i just put the beef in a pot full of water and just let it cook or what????? please help me! ive got a refrigerator full of beef, chicken, etc. HELP!!!
A: Yes, you could just put a load of beef in a pot of water and turn it on, but you will end up with a pot of water full of grey scum and a lot of grey, stringy, tasteless but edible meat.
If you want to make beef taste of anything, you have to sear it. This means cooking it for a few minutes in a very hot cooking medium (i.e. hot fat) so that it goes brown on the outside. The brown crust consists of caramelised natural meat juices, and is the reason why steaks taste good.
If you want to make a stew, you don’t just cook meat in water. You have to add other stuff to make the water turn into delicious stew liquor. The usual things to add are onion, carrot and celery, but I prefer to use leek instead of celery.
You will need a peeled onion, at least one peeled carrot and a cleaned and trimmed leek, meaning that you cut the bottom end off and also the green woody bits. You will also need to wash the leek carefully, because it tends to accumulate dirt inside itself.
Take your cubed beef and put it on a plate. Take a heavy pot and put a layer of olive oil on the bottom. Heat this until it shimmers.
Fry off the meat in batches, not too much at a time. If you attempt to cook it all at once, it will give off too much juice and will boil instead of go brown. Fat heats to a higher temperature than water, and you need the fat in the oil to turn the surface of the beef a rich brown colour. That’s flavour.
You may need to add more oil as you go. Not too much. When all the meat is nicely golden brown on all sides, take the last batch out and add your onion, carrot and leek. Stir them around a bit and let their natural juice loosen up some of the brown crusty stuff that should have accumulated on the bottom of the pan (all that brown crusty stuff is pure flavour, btw.) This is a good moment to add a glass of decent dry white wine, i.e. Pinot Grigio or Sauvignon Blanc.
The wine should bubble fiercely – if it doesn’t, the heat isn’t up high enough.
When the wine has boiled for a few minutes, chuck all the meat back in the pan and add just enough water to cover the meat and vegetables. Now is the time to add herbs and flavourings such as thyme, rosemary, fresh orange peel, red wine, stock powder, Guinness etc.
Let the liquid come to a boil, then turn it right down and simmer it on the gentlest heat you can get for about two hours. If you try to simmer it for a shorter time, the meat will get tougher and tougher and tougher and will not be tasty. The best thing to do is to simmer it for two hours, then turn the heat off, cover it and leave it overnight, then reheat it the following night. Some sort of magic happens to a beef casserole when you leave it overnight.
I assume you want tasty, succulent, tender beef and a rich and flavourful liquid which can be soaked up by baked potatoes or rice or whatever. This is one way to achieve that.
Q: Does anyone know any good recipes for pork cubed steak?
I usually fry it, but want something healthier. Any ideas?
A: Get Lawry’s marinades or any store brand marinades, you can let them sit for 30 minutes and the flavor is great. We use garlic and herb a lot on pork. If you have more time, let them sit longer then 30 min. Then bake it at 350 degrees for 30 minutes or so. Serve with your favorite veggie and pasta.
Q: i’m looking for a great spanish style cubed steak recipes?
mainly looking for more like cubed steak with onion & peppers but no gravy, i ate this from a domincan restaurant.
A: Spanish Style Cube Steak
2 tablespoons vegetable oil
2 (1/2 pound) beef cube steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms (optional)
1 stalk celery, chopped (optional)
1/2 cup chopped green bell pepper
1 1/2 teaspoons dried oregano
1 bay leaf
Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender.
Salsa Cube Steaks
1 pound beef cube steak
1/2 teaspoon ground cumin
salt and pepper to taste
1 green bell pepper, sliced
1 onion, sliced
1 (16 ounce) jar salsa
water as needed
Preheat oven to 375 degrees F (190 degrees C).
Place the steaks in a 9×13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Q: Any one have quick & easy recipes for beef cubed steak?
I’m looking for something along the lines of baking or crock pot.
A: This one is delicious;
4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
4 (4 ounce) cube steaks
1/2 teaspoon Cajun seasoning, or to taste
1/4 teaspoon freshly ground black pepper
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.
Q: Does anyone know any recipes on making a companion cube cake?
I’ve been looking for recipes but i only found one and wanted to see other ideas. I found another but …I ain’t making it out of brownies. Also I wanted to know if i should use icing or get fondant
A: Heres a link on how to make a rubik cube cake.
Use fondant but you have to use buttercream under the fondant to make it stick.
Q: need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
I have uncooked cubed chicken breast and mixed vegetables (cauliflour, broccoli, and carrots). Is there any good recipe that I can make? Thanks!
A: Stir fry those ingredients with some terriyaki sauce or soy sauce.
Q: Recipes for cubed pork neck meat?
A: I use pork to make white chili. I cube it and dust it with seasoned flour, brown it, and put it in the slow cooker with white beans, chicken broth, a tsp. of cumin, salt & pepper, and translucent onion. It is *wonderful*.
Good luck! Hope you find a recipe you enjoy for this!
Q: What does it mean when recipes ask for half a cube of butter?
Im making these biscuit things, but i dont know what half a cube of butter means? cube? whattt? please help! thanks!
A: A cube is one ounce (two tablespoons), so your recipe is calling for 1 tablespoon. It gets its name from the shape. Two tablespoons cut from a stick would look like a cube
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- Recipes Involving Mincing