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< Back House of Meats: Toledo's Best Fresh Homemade Kielbasa Prep Time: No prep! Cook Time: See Instructions for Cooking Time Serves: 3 to 4 Level: Beginner About the Recipe Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Ingredients House of Meats - Toledo's Best Homemade Kielbasa Two links, approximately 1.25 lbs. serves three to four. 8 oz. House of Meats Horsy Sauce Enough for about 5 to 6 lbs. of Kielbasa Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pre-heat oven to 350 degrees F. Step 2: Place Kielbasa in a baking dish, add 1/2 inch of water, cover with foil, and bake for approximately 30 minutes. Step 3: Remove foil, drain, and bake for an additional 15 minutes to brown. Step 4: Slice in one-inch pieces at an angle and serve with House of Meats Horsy Sauce. Previous Next

< Back House of Meats: Grilled Pork Steak Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Level: Easy About the Recipe This is a great recipe for grilled House of Meats Pork Steak that can be made in under an hour, full of flavor, and falls right off the bone! Ingredients 6 House of Meats Pork Steak , cut approximately 3/4 of an inch to an inch. One Pork Steak per person. Bottle Thick BBQ Sauce. We suggest Sweet Baby Rays , Gertie’s , or Mississippi . Rib Rub. We suggest House of Meats Char Broil Rub & Grill or House of Meats Dad's Seasoning , we liked Dad’s the best. 1 Onion , sliced Aluminum Foil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Season House of Meats Pork Steak well with rib rub. Step 2: Wrap seasoned Pork Steaks in aluminum foil, optional, and add onion slices. Step 3: Preheat grill to medium heat. Place foil-wrapped pork steak on the grill for about 40 minutes over medium heat. Step 4: After 40 minutes, peel the foil back and check the Pork Steaks. When they appear done, add BBQ sauce to the top side, remove the foil, and place directly on the grill for 5 minutes, then flip them over, apply BBQ sauce to the other side, and grill for another 5 minutes. Step 5: Your House of Meats Pork Steak are ready to serve with Corn on the Cob or your favorite side from the House of Meats. Previous Next

< Back House of Meats: Greek Grilled Grouper Prep Time: 20 minutes Cook Time: 50 minutes Serves: 2 Level: Easy About the Recipe For a delectable and easy seafood dish, look no further than this recipe for Grouper Fillets with Greek Seasoning. Serve these flavorful fillets with your favorite side dishes for a wholesome and satisfying meal. Enjoy! Ingredients 2 House of Meats Grouper Fillets Greek Seasoning, Powder found in spices. 1 Small Can Stewed Tomatoes with Garlic 1 Small can of Chopped Black Olive Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Place fish filet in oil-sprayed (Pam) foil pan. Coat with Greek powder seasoning. Spread stewed tomatoes on top of fish filet. Sprinkle with Greek seasoning again. Top with chopped black olives. Lightly sprinkle with Greek seasoning again. (DO NOT SALT) Step 2: Cover with foil and seal around sides of pan. Put pan on hot grill. Cook on medium heat for about 45 minutes to 1 hour depending on thickness of fish filets. You may squeeze lemon juice on top after cooking if you desire a more tart tasting fish. Previous Next

< Back House of Meats: Pan Fried Lake Perch Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan. Ingredients 2 lbs House of Meats Wild Caught Lake Perch 2 Eggs 1 tbsp Black Pepper , Fresh Ground 1 tbsp Seasoning Mix of your choice: Old Bay , Lawry's , Lemon Pepper , etc. ½ cup Flour 2 tbsp Milk ½ cup Canola Oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel. Step 2: Mix flour and seasonings in a shallow plate, a pie plate works well. Season to taste. Step 3: In a second bowl, beat eggs with milk. Step 4: Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Preheat oil over medium heat to 375 degrees. Heat oil until hot but not smoking. Step 5: Bread fish fillets by turning in the flour a couple of times. You could shake the fish with the flour mixture in a bag as well, then dredge through the egg and milk mixture and flour a second time. Step 6: Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. Step 7: Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes but will depend on the size of the filets. Step 8: Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Step 9: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans! Previous Next

< Back House of Meats: Crockpot White Chicken Chili Prep Time: 10 minutes Cook Time: 5 hours Serves: 6 Level: Easy About the Recipe Creamy Crockpot White Chicken Chili is so easy—just toss everything in! With sweet corn, chiles, chicken, white beans, and black beans it’s packed with flavor! Ingredients 1 lb. House of Meats Boneless Skinless Chicken Thighs or Breasts NOTE: Chicken Thighs are best—they add more flavor and become tender, shredding easily. Breasts have less flavor and can dry out if overcooked. Be sure the chicken is fully thawed before cooking. 1 (10-ounce) can green enchilada sauce 1.5 cups frozen corn 2 (4-ounce) cans diced green chiles mild 3/4 teaspoon dried oregano 3/4 teaspoon paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon salt 1/4 teaspoon pepper 2 cups chicken stock or broth, f or a thicker chili, use 1 cup of stock. 1 - 8 oz. Crean Cheese, softened ¼ cup finely chopped cilantro 1 large lime Optional toppings - See “ Don’t skip the toppings!” Preparation Step 1: Lightly spray the inside of a 6-quart Crock-Pot with cooking spray. Step 2: Add all the ingredients listed above into the Crock-Pot. Stir gently to mix everything together, ensuring the chicken is fully submerged. Step 3: Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours, until the chicken is tender and shreds easily. Step 4: Remove the chicken from the Crock-Pot and place it in a bowl. Use two forks to shred the meat. Set aside for now. Step 5: Soften the cream cheese in the microwave for about 1 minute. Return it to the Crock-Pot and whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth. Step 6: Stir the shredded chicken back into the Crock-Pot. Mix in fresh cilantro and, if desired, 1 to 2 tablespoons of lime juice for an extra zing. Step 7: Finally, fold in: 2 (15.5-ounce) cans of Great Northern beans (drained and rinsed) 1 (15.5-ounce) can of black beans Tip: Add the beans toward the end of the cooking time so they warm through without becoming mushy. Step 8: Don’t skip the toppings! Ladle the chili into bowls and top with your favorite garnishes. Popular options include sharp cheddar, Monterey Jack, sour cream, lime juice, cilantro, avocado, jalapeños, or tortilla strips. Don’t skip the toppings—they really elevate the flavor! Previous Next

< Back House of Meats: Oven Ready Florentine Meat Loaf Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 4 Level: Easy About the Recipe Comfort Food Feature: HOM Florentine Meat Loaf. Our delicious seasoned meat loaf is enhanced with Spinach, Ham, and Provolone Cheese. Ingredients House of Meats Homemade Florentine Meatloaf Our delicious seasoned meatloaf enhanced with spinach, ham, and provolone cheese! Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pre-heat oven to 350 degrees. Step 2: Place Meat Loaf in a 2 lb. loaf pan, and pack tightly. Place the loaf pan, uncovered, in the oven with a tray under the pan, in case of overflow. The convenient aluminum pan that the Meat Loaf comes in works great. Step 3: Bake for 1 hour and 15 minutes. The internal temperature should be 145 degrees. Smaller loaves bake for approximately 45 minutes. You may top it with ketchup for the last 15 minutes of baking time. Step 4: Serve with mashed potatoes and green beans or corn. Enjoy! NOTE: The loaf will appear pink in the middle after it has been fully cooked. This is caused by the seasonings and is normal. The Meat Loaf is fully cooked if it has reached 145 degrees internal temperature. Previous Next

< Back House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Prep Time: Cook Time: See Instructions for Cooking Time Serves: 6 to 8 Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Fully Cooked Heat & Serve Prime Rib Dinner: Includes: 4 lb Heat & Serve Boneless Prime RIb Roast 14 oz House of Meats Au Jus 2 lb 31/40 Count Cooked Shrimp 5 lb Mashed Potatoes 1 lb Krab Stuffed Mushrooms 32 oz Cheesecake Sampler Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Prepare Your Heat & Serve Prime Rib Roast: To Prepare: Set your 4lb. Fully Cooked Heat N Serve Prime Rib Roast out of the refrigerator several hours ahead of scheduled dinner. Bring the roast to room temperature. After the roast has reached room temperature (approximately 70 degrees F) remove the roast from the bag and save all juices to add to Au Jus sauce. Place the roast in a 2-inch deep pan and bake uncovered for 10 to 12 minutes per pound, approximately 40 to 50 minutes, or until internal temperature reaches 140 degrees F. Remove roast from oven and tent with foil. Let roast rest for 10 minutes before carving. Serve with warmed Au Jus. To Serve: After 10 minutes of resting time, slice and serve. Ladle Au Jus over each serving. HINT: If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! House of Meats Au Jus: Heating Instructions: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the roast) to a boil then reduce to simmer. Heat & Eat - Whipped Mashed Potato: Microwave Method: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in Method: Place the unopened bag in boiling water for 35 to 40 minutes. Steamer: Place the unopened bag in a perforated pan for 25 to 30 minutes. Heat & Eat - Oven Ready Krab Stuffed Mushrooms: Heating Instructions: Arrange mushrooms individually on a non-stick cookie sheet. Bake in a pre-heated 325 degrees F oven for 20 to 25 minutes. Cooked Shrimp: Preparation: Place frozen shrimp in a bowl, in the refrigerator, the day before dinner to thaw and follow the instructions on the bag. Serve with Lemon Wedges and Cocktail Sauce Deluxe Cheesecake Sampler: Preparation: Thaw, and keep refrigerated until ready to use. Optional - House of Meats Kielbasa: See Toledo's Best Fresh Homemade Kielbasa cooking instructions! Optional - House of Meats Honey Glazed Spiral Sliced Boneless Ham : See House of Meats Honey Glazed Spiral Sliced Boneless Ham cooking instructions! Previous Next

< Back House of Meats: Corn Flake Lake Perch Fillets Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4 to 6 Level: Beginner About the Recipe Enjoy this deliciously crispy and golden Lake Perch recipe, coated in a seasoned cornflake crust and fried to perfection. Perfect for a comforting dinner or a fish fry night, this dish pairs beautifully with tartar sauce and a side of fries. Ingredients 2 lb. House of Meats Lake Perch Fillets or similar fish 7 Cups Cornflakes crushed as finely as possible 4 Eggs with dash of Milk for egg wash 1 Cup Flour ½ tsp Cayenne Pepper to add to crushed Cornflakes, if desired. Preparation Step 1: Heat oil (1/2 inch deep) to 350° or frying temperature. Dip House of Meats Lake Perch Step 2: Fillets in egg and milk wash and let excess drain. Dredge through flour and back into egg wash. Step 3: Roll coated fillet in crushed Cornflakes and carefully place in hot oil. Step 4: Turn fish once or twice until easily pierced with a fork. Step 5: Drain on plate lined with paper towels. Step 6: Serve with Tartar Sauce and French Fries. Previous Next

House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams < Back How to Prepare House of Meats Baked Hams Prep Time: 20 minutes Cook Time: 1 hour Serves: 1 serving Level: Easy About the Recipe House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Ingredients One Fully Cooked, Heat and Serve Ham from any House of Meats Location Preparation Step 1 Your boneless ham is already fully cooked and only needs to be warmed through. Pre-heat oven to 350 °F. Step 2 Place ham in a baking dish, add ¼ i nch of water to the dish. Cover the pan tightly with foil, making sure the foil is sealed completely to keep the moisture in. Step 3 Bake for approximately 12 to 14 minutes per pound of ham. Cooking guidelines: Whole Hams - 9 lb. Average - Bake for approximately 2 ¼ hours Half Hams - 4.5 lb. Average - Bake for approximately 1 ¼ hours Quarter Hams - 2 lb. Average - Bake for approximately 45 minutes Step 4 Adjust your cooking time to the weight of the ham. Sliced hams will cook faster. It is easy to overcook ham. To present a perfect baked ham, make sure to use a good instant-read thermometer. The internal temperature should read 130 °F. Step 5 Before serving the House of Meats Spiral Previous Next

< Back House of Meats: Pork Steak Stew Prep Time: 20 minutes Cook Time: 1 hour and 45 minutes Serves: 6 Level: Easy About the Recipe An easy, delicious, hearty comfort food to make any day, but especially tasty on those chilly days! This is a simple recipe that is sure to be a new, or nostalgic comfort food! Ingredients 2 lbs - House of Meats Center Cut Pork Steaks Ask your House of Meats butcher to cut up the Pork Steak for stew. 1 tbsp Olive Oil ½ tsp Rosemary 1 cup Sweet Potatoes, peeled and diced. 1 cup Mushrooms , cleaned & sliced. 4 cups Chicken Broth . 1 Small Onion . ½ tsp Oregano . 1 cup Potatoes , peeled and diced. 2 Carrots , diced. 1 cup Green Beans or Peas . 1 Can, Diced Tomatoes 15oz , undrained. Salt & Pepper to taste Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large pot or dutch oven, brown pork with onions in 1 tablespoon of olive oil (it doesn't have to be cooked through). Remove from pot and set aside. Step 2: Add broth, tomatoes, and spices making sure to scrape up any brown bits from the bottom of the pot. Add the pork back into the pot and bring to a boil, reduce heat, and simmer covered for 1 hour (or until pork is tender). Step 3: Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and simmer covered for 30 minutes or until vegetables are tender. Step 4: Remove the lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered. Note: To thicken: In a mason jar combine 2 tablespoons cornstarch and 1/4 cup water. Stir well and add a little at a time to the boiling stew to reach desired consistency. Previous Next

< Back House of Meats: Oven Ready Stuffed Green Peppers Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 1 Level: Easy About the Recipe House of Meats Oven Ready Stuffed Green Peppers make a delicious meal that is easy to prepare. Each green pepper is hand-stuffed with a seasoned blend of pork, beef, and rice and covered with tomato sauce, topped with Mozzarella Cheese. Ingredients 1 - House of Meats Whole Oven Ready Stuffed Pepper per person Additional Mozzarella or Parmesan Cheese, if desired Additional Tomato Sauce , if desired Aluminum Foil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Arrange House of Meats Oven Ready Stuffed Green Peppers in a glass baking dish. Step 2: Cover with Tomato Sauce. Step 3: Cover with foil and bake in a pre-heated 350 degree oven for 1 hour and 15 minutes. The internal temperature should be 165 degrees. Step 4: 10 minutes before the completed baking time, remove foil and top with additional Mozzarella or Parmesan Cheese. Step 5: Serve with mashed potatoes and enjoy! Previous Next

< Back House of Meats: Citrus Tilapia Prep Time: 10 minutes Cook Time: 10 to 12 minutes Serves: 2 to 3 Level: Beginner About the Recipe This bright and zesty tilapia dish combines the fresh flavors of orange, lemon, and ginger for a light, flavorful meal. Lightly pan-seared and finished with a citrusy glaze, it's a refreshing twist on a simple fish dinner. Ingredients ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Preparation ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Previous Next