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  • House of Meats: Crockpot Beef Short Ribs with Rich Gravy | House of Meats

    < Back House of Meats: Crockpot Beef Short Ribs with Rich Gravy Prep Time: 20 minutes Cook Time: 8 hours Serves: 4 Hungry People Level: Beginner About the Recipe Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. Recipe by Nicky Corbishley Ingredients 4 - House of Meats Meaty Beef Short Ribs 1 Tbsp - Oil 1 - O nion, peeled and chopped 3 - Cloves Garlic, peeled and minced 1 Cup - Dry Red Wine 2 3/4 Cups - Beef Stock 1 Tsp - Dried Thyme 1 Tbsp - Tomato Puree Paste 1 Tsp - Sugar 2 - Bay Leaves ¼ Tsp - Salt ¼ Tsp - Pepper 1 Tbsp - Worcestershire Sauce 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: Heat the oil on high in a large frying pan (or using the searing function of your slow cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Step 2: Add in the onion and cook for a further 2 minutes, whil e stirring. Step 3: Add in the garlic and heat through for a minute, then add in the red wine. Step 4: Bring to a light boil and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Step 5: Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours. Step 6: To make the gravy, ladle most of the cooking liquid out of the slow cooker and into the sauce pan. Heat the sauce over a high heat until bubbling. Step 7: Thoroughly mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while whisking - until the gravy thickens. You may not need all of the cornstarch. You are looking for a nice gravy of a medium-thick consistency. Step 8: Turn off the slow cooker and place one short rib on top of a pile of mashed potatoes or wide noodles. Pour over a little gravy, and repeat with the other short ribs. Serve with roasted Broccoli or green vegetables. Previous Next

  • House of Meats: How to Prepare House of Meats Baked Hams | House of Meats

    < Back House of Meats: How to Prepare House of Meats Baked Hams Prep Time: No prep! Cook Time: See Instructions for Cooking Time Serves: 1 Level: Beginner About the Recipe House of Meats has a ham for everyone! All hams are Fully Cooked simply Heat and Serve. Try one our delicious hams: Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Ingredients Try one our delicious hams: Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams 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: Your Boneless Ham is Fully Cooked and only needs to be warmed through. Step 2: Pre-heat oven to 350 degrees F. Step 3: Place ham in a baking dish, add 1/4 inch of water, cover pan tightly with foil. Step 4: Bake for approximately 12 to 14 minutes per pound. Step 5: Adjust your cooking time to the weight of the ham. Sliced hams will cook slightly faster. It is easy to overcook ham. To present a perfect baked ham, we suggest using a good instant read thermometer. The internal temperature should reach 130 degrees. Here are some 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 6: Before serving the House of Meats Spiral Sliced hams slice ham core between slices. Then, serve and enjoy! Previous Next

  • House of Meats: Grilling Instructions for House of Meats Bacon Wrapped Chicken Breasts | House of Meats

    < Back House of Meats: Grilling Instructions for House of Meats Bacon Wrapped Chicken Breasts Prep Time: No prep! Cook Time: 14 minutes Serves: 4 Level: Beginner About the Recipe Try this simple, but delicious Bacon Wrapped Marinated Chicken Breast recipe! Perfect for any dinner occasions! Ingredients 6 6 oz. - House of Meats Bacon Wrapped Marinated Chicken Breasts 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: Preheat grill to Medium heat. Step 2: Place Bacon Wrapped Marinated Chicken Breasts on grill meat side down. Grill for approximately 12 to 14 minutes, turn once. Bacon will crisp as cooking. Be careful of flare ups, DO NOT BURN BACON. Step 3: Check internal temperature with a instant read thermometer. House of Meats Bacon Wrapped Marinated Chicken Breasts are done when internal temperature reaches 165 degrees. Remove toothpicks and serve. Previous Next

  • House of Meats: Bar-B-Que Beef - Stove Top - Slow Cooker - Oven | House of Meats

    < Back House of Meats: Bar-B-Que Beef - Stove Top - Slow Cooker - Oven Prep Time: 10 minutes Cook Time: 8 hours Serves: 1 Level: Beginner About the Recipe This is an easy recipe for a potluck or fall party. You may use this recipe with a House of Meats Boneless Chuck Roast or a House of Meats Boneless Pork Shoulder Roast or better yet...prepare with both Pork and Beef Roasts. Ingredients 3 lbs House of Meats Boneless Beef Chuck Roast Have your HOM Butcher trim excess fat and cut into 4 to 6 pieces. 1 cup Your favorite barbecue sauce, HOM has many to choose from. ½ cup Orange Marmalade, or Orange Preserves. 1 tbsp Dijon Mustard. 2 tsp Brown Sugar, packed. 1 Onion, small, sliced. 12 Hamburger Buns or 24 Slider Buns 2 lbs HOM Creamy Cole Slaw Potato Chips 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: Place the HOUSE OF MEATS Beef Chuck Roast into a pot, either a stove top pot or slow cooker. Step 2: In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef. Step 3: Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours. Step 4: To bake the BBQ beef in the oven, set the oven temperature to about 280 to 300ºF. Place everything in a baking dish, then bake in a heated oven, covered for 4 to 6 hours until fork tender. Step 5: When it is well cooked and very tender, remove the Chuck Roast from the pot. Shred it with two large forks. Put the shredded Chuck Roast back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot. Step 6: Fill your favorite buns with the barbecue beef and top or serve with HOM Cole Slaw on the side. Previous Next

  • House of Meats: Beer Battered Catfish | House of Meats

    < Back House of Meats: Beer Battered Catfish Prep Time: 15 minutes Cook Time: 5 to 7 minutes for frying Serves: 4 to 6 Level: Easy About the Recipe This Crispy Beer-Battered Catfish is a delicious, golden-fried dish with a light, crispy coating and a hint of savory flavor from the beer and onions. Perfectly seasoned and deep-fried to perfection, these fillets pair wonderfully with fries, onion rings, or hush puppies. Serve them as a main dish or in a sandwich with tartar sauce for a satisfying meal. This recipe will work well with almost any fish fillet. Try with Pan Fish, Perch, or Walleye. Ingredients 3 lbs. House of Meats Catfish Fillets (or fish of your choice) ½ cup Cornmeal ½ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper to taste Additional (optional): House of Meats French Fries, Onion Rings, or Hushpuppies Tartar Sauce Buns for fish sandwiches Preparation Time: 15 minutes Cooking Time: 5 to 7 minutes per batch Preparation Step 1: In a medium mixing bowl, combine flour, cornmeal, salt, and pepper. Step 2: In a separate shallow bowl, beat the eggs, then mix in the beer and minced onions. Step 3: Heat vegetable oil in a frying pan to 375°F. Step 4: Pat the catfish fillets dry with a paper towel. Step 5: Coat each fillet in the flour and cornmeal mixture, then dip into the beer and egg mixture, and coat again in the dry mixture. Step 6: Carefully place the coated fillets into the hot oil and fry until golden brown, about 5 to 7 minutes. The fillets will float to the top when done. Step 7: Remove from oil and drain on a paper towel. Step 8: Serve hot with fries, onion rings, or hush puppies. For a fish sandwich, serve on a bun with tartar sauce. Previous Next

  • House of Meats: The Perfect Prime Rib Roast | House of Meats

    < Back House of Meats: The Perfect Prime Rib Roast Prep Time: 20 minutes Cook Time: 1 hour and 15 minutes Serves: 4 Level: Intermediate About the Recipe A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Ingredients House of Meats Boneless or EZ Carve Prime Rib Roast (ask your House of Meats Butcher to season your roast with our Premium Prime Rib Seasoning!) Boneless : 1/2 lb to 3/4 lb per person EZ Carve : 3/4 lb to 1 lb per person House of Meats Au Jus One 14 oz. Container Per 5 lbs of Prime House of Meats Horseradish Sauce, suggested one 8 oz. Container per 5 pounds of meat. Salt Black Pepper Garlic Foil, for tenting the roast while resting. High-Quality Cooking Thermometer Preparation Step 1: Preheat your oven to 450°F. If you seasoned your Prime Rib Roast at one of our House of Meats locations, move on to the next step! If you did not have your House of Meats Butcher season your Prime Rib Roast at the time of purchase, season heavily with salt, pepper, and garlic. Step 2: Place seasoned roast uncovered in a roasting pan and insert your meat thermometer in the center of the roast not touching bone. We recommend the use of a good quality meat thermometer to ensure the perfect prime rib! Step 3: Bake for 45 minutes at 450°F, then reduce heat to 300°F and roast for an additional 8 minutes per pound for roasts under 6 pounds or 5 minutes per pound for roasts over 6 pounds. When the meat thermometer reaches your desired degree, remove your roast from the oven, tent with foil, and let rest for 20 minutes. Medium Rare - 125°F Medium - 135°F Medium Well - 140°F Well Done - Not an Option Step 4: 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 and then reduce to simmer. Step 5: After 20 minutes of resting time, cut strings and remove extra fat tied on for flavor and moisture by your House of Meats butcher. Slice and serve The Perfect Prime Rib Roast with House of Meats AuJus and enjoy! Tips 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! Previous Next

  • House of Meats: Winter Sloppy Joes | House of Meats

    < Back House of Meats: Winter Sloppy Joes Prep Time: 10 minutes Cook Time: 55 minutes Serves: 4 Level: Easy About the Recipe Prepare Winter Sloppy Joes as you would Summer Sloppy Joes with your favorite recipe; instead of buns serve it over mashed potatoes and add a veggie side. This inexpensive and easy meal will warm your family and soon become a favorite! Special thank you to D. Powers for sharing this wonderful recipe! Ingredients 1 cup celery (3 stalks), finely chopped 1 cup bell pepper (assorted colors), finely chopped 1 cup onion , finely chopped 1 ½ lbs House of Meats lean ground beef ¼ cup light brown sugar 1 ½ tsp Dry Mustard 4 tbsp Chili Powder 1 ¼ cups Ketchup 1 cup Beef Broth 1 tsp Vinegar ¼ tsp Salt ⅛ tsp Black Pepper 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 skillet cook & stir chopped vegetables in oil until tender, about 10 minutes. Add beef, cook & stir, breaking up & browning meat, about 15 minutes. Drain if needed. Step 2: Add brown sugar, mustard, chili powder, ketchup, beef broth & vinegar. Step 3: Stir to combine. Simmer for 30 minutes or until thickened to your liking. Season with salt & pepper. Serve and enjoy! Previous Next

  • House of Meats: Mother's Day Dinner Preparations | House of Meats

    < Back House of Meats: Mother's Day Dinner Preparations Prep Time: Cook Time: Serves: Level: About the Recipe Celebrate Mother’s Day with a heartfelt and delicious home-cooked meal that brings elegance and ease to your table. This Tenderloin & Shrimp Appreciation Dinner is designed to impress without the stress. Every detail has been thoughtfully prepared from savory bacon-wrapped filet mignons to flavorful shrimp kabobs, creamy twice-baked potatoes, and a perfectly thawed cheesecake for dessert. Just follow the simple steps below to bring everything together with love and make Mom feel truly celebrated. Ingredients House of Meats Mother's Day Dinner Package Preparation Bacon Wrapped Tenderloin Filet Mignon To Prepare: Preheat grill to 400–500°F . Place Bacon-Wrapped Tenderloin Filet Mignon on the grill. Cook for 4–5 minutes , until golden brown and slightly charred. Turn the steaks over and grill: 3–5 minutes for medium-rare 5–7 minutes for medium 8–10 minutes for medium-well Check internal temperature with an instant-read thermometer: Medium-Rare: 130°F Medium: 140°F Medium-Well: 150°F Twice-Baked Potatoes To Prepare: From thawed: Microwave on high for 3 minutes Bake at 425°F for 15 minutes From frozen: Microwave on high for 5 minutes Bake at 425°F for 30 minutes Shrimp Kabobs To Prepare: Grill over medium heat for 2–3 minutes . Turn and grill for an additional 1–2 minutes . Shrimp are done when they turn pink . Do not overcook. Cheesecake To Prepare: Place the frozen cheesecake in the refrigerator when you arrive home. About 45 minutes before dinner , remove from refrigerator. Plate, cover with plastic wrap, and let thaw on the counter until ready to serve. Previous Next

  • House of Meats: Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls | House of Meats

    < Back House of Meats: Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls Prep Time: No prep! Cook Time: 18 minutes Serves: 4 Level: Beginner About the Recipe Skewered Mozzarella Stuffed Bacon Wrapped Meat balls is a House of Meats Signature Dinner Treat. Handmade at out stores everyday. Easy to prepare, grill or bake. Enjoy. The name says it all, Mozzarella Cheese, molded inside our Homemade Seasoned Pork & Beef Meat Loaf wrapped with our Sliced Bacon. Ingredients 6 6 oz. - Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls 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: Preheat grill to Medium High heat. Step 2: Place Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls on grill bacon side down. Roll skewers every 2 to 3 minutes until bacon is crisp on all sides. Be careful with flare ups, DO NOT BURN BACON. Step 3: After bacon is crisp on all sides continue turning skewers, about 2 minute per side. Step 4: House of Meats Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls are done when internal temperature reaches 165 degrees. Step 5: Or bake House of Meats Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls in a pre-heated 350 degree oven for 30 to 35 minutes done when internal temperature reaches 165 degrees. Previous Next

  • House of Meats: Half Pound Gourmet Angus Burgers | House of Meats

    < Back House of Meats: Half Pound Gourmet Angus Burgers Prep Time: 10 to 15 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe These gourmet Angus burgers are made with a half pound of high-quality Angus beef. The patties are then grilled to your desired level of doneness, resulting in juicy, flavorful burgers! Perfect for family gatherings or for any dinner occasions! Ingredients Half Pound Angus Burgers Burger Buns Toppings (Optional): Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Dill Pickle Slices Mustard Ketchup Mayo 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: Preheat a gas or charcoal grill to reach medium-high heat, around 375 to 400 degrees F. Clean the grill grates, to prevent burgers from sticking. Step 2: Place the burgers on the hot grill and cook for 3-5 minutes to sear on the bottom. NOTE: Never press on the burgers with a spatula while they are grilling. Step 3: Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. NOTE: Flip the burgers just once. Step 4: COOKING TIMES: These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 160°F for ground beef to be considered safe to eat. Rare: 5 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 8 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. Cheese: If adding cheese; place your favorite slices on top of the burgers during the last 2 minutes of grilling and close the grill cover so the cheese can melt. Resting: Remove the burgers from the grill and let the rest for 5 minutes before serving so the juices can redistribute. Toast Buns: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! Assembly: Build the burgers with lettuce and tomato on the bottom bun, followed by the burger and other toppings and the top bun. Previous Next

  • House of Meats: Barramundi Fillets | House of Meats

    < Back House of Meats: Barramundi Fillets Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Delight in the delicate flavor of Barramundi fillets, pan-fried to golden perfection and topped with a luscious garlic butter sauce. This simple yet flavorful recipe combines rich butter, aromatic garlic, zesty lemon juice, and fresh basil to elevate your fish experience. The dish is perfect for a quick weeknight dinner or a special occasion. Ingredients 4 - 8 oz House of Meats Barramundi Skinless Fillets 8 tsp Olive Oil or Canola Oil 8 Tbsp Butter 2 Garlic Cloves, minced 4 tsp Fresh Lemon Juice 6 Basil Leaves (minced) or 3/4 Tbsp Dry Basil Salt to taste 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: In a small saucepan, heat butter over medium heat. Once melted, add the minced garlic and sauté for about 2 minutes until golden and fragrant, being careful not to burn the garlic. Step 2: Stir in the fresh lemon juice and 3/4 of the minced basil. Season with salt to taste, then remove from heat and set aside to keep warm. Step 3: Pat the Barramundi fillets dry with a paper towel to ensure they crisp up nicely. Brush both sides of the fillets with olive oil or canola oil. Step 4: Heat a medium nonstick frying pan over medium-high heat. Once hot, add the fillets and cook for 3 to 4 minutes on one side, until the edges turn golden brown and crispy. Flip the fillets and cook for an additional 1 to 2 minutes, or until the fish is fully cooked through and flakes easily with a fork. Step 5: Transfer the cooked fillets to a serving platter. Spoon the garlic butter sauce over the fish and sprinkle the remaining fresh basil on top. Serve immediately and enjoy! Previous Next

  • House of Meats: Grilled HOM Mahi Mahi with Herb Sauce | House of Meats

    < Back House of Meats: Grilled HOM Mahi Mahi with Herb Sauce Prep Time: 10 minutes Cook Time: 10 minutes Serves: 3 Level: Beginner About the Recipe Grilled to perfection and finished with a buttery herb and white wine sauce, this Mahi Mahi dish is light, flavorful, and easy to prepare. Mahi-Mahi is a very durable, versatile fish—it can be used in place of any recipe that calls for Orange Roughy, Grouper, Salmon, Halibut, or Cod. Ingredients 3 - 8 oz. House of Meats Mahi-Mahi Fillets ¼ cup White Wine, Your choice. 1 tbsp Salted Butter 1 tbsp Chopped Parsley 2 tsp Fresh Lemon Juice 1 Clove of Garlic, minced 4 Drops Hot Pepper Sauce Preparation Step 1: Preheat the grill to 350 degrees. Spray the grates with oil. Step 2: In a saucepan, combine all ingredients except fish. Heat sauce slowly until butter is melted and ingredients have combined and softened. Step 3: Place House of Meats Mahi Mahi fillets on grill and brush with sauce. Grill for 5 minutes. Step 4: Turn the fillets carefully with a spatula and brush with more sauce. Cook an additional 5 minutes and serve. Internal temperature should be 145 degrees. Previous Next

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