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For the Holidays Number of recipes found: 13 Filter by Level Beginner Easy Easy to Intermediate Easy-Intermediate Intermediate Filter: Appetizers & Sides Beef Complete Dinner Ham Holiday Kielbasa Prime Ribs Soups & Stews Turkey Beginner House of Meats: Choice Black Angus Rump Roast This roast is perfect for a special occasion or a Sunday dinner with family and friends. The seasoning blend adds a lovely depth of flavor to the meat, while the slow roasting ensures a tender and juicy roast that is sure to please everyone at the table. House of Meats: Complete Holiday Ham Dinner Preparation Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Easy to Intermediate House of Meats: Complete Turkey Dinner Preparation Instructions Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! Beginner House of Meats: Toledo's Best Fresh Homemade Kielbasa Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Intermediate House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal Intermediate House of Meats: Whole Beef Tenderloin Easy-Intermediate Never Fail Prime Rib We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! Easy Sauerkraut Soup with Sausage Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy-Intermediate The Perfect Prime Rib Roast 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! Easy Hearty Kielbasa Soup Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy Classic Ham and Bean Soup - Traditional Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! All meat items are available at House of Meats. Recipe from Renee's Kitchen Adventures

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: Easy Enchiladas - Made with HOM Ground Chicken Prep Time: 12 minutes Cook Time: 35 minutes Serves: 4 Level: Easy About the Recipe Are you hungry for a scrumptious and hassle-free meal? You might want to give the Chicken Enchiladas a try! This is a simple and delicious recipe that can be prepared with just a few ingredients. Ingredients 1 lb House of Meats 100% Pure Ground Chicken Breast 1 cup Chunky Salsa 10 oz. Red Enchilada Sauce , temperature to your choice 8 - 8 inch Flour Tortillas or more traditional Corn Tortillas 2 cups Shredded Mexican 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: Spray a 9x13-inch baking dish with non-stick cooking spray. Step 3: In a large skillet, brown the House of Meats 100% Pure Ground Chicken Breast over medium heat. After cooked, stir in salsa and cook until heated through. Remove from heat. Add ½ the Enchilada Sauce in the bottom of the prepared dish. Step 4: Add shredded chicken, remaining chicken broth, remaining beans, diced green chilis, lime juice, cumin, onion powder, ancho chili powder, cayenne pepper, salt, and pepper. Bring mixture to a boil and then reduce heat to a simmer. Step 5: Warm the tortillas according to the package instructions. Add ¼ cup of the meat and salsa mix to each tortilla and top with a heaping tablespoon of cheese. Tightly roll each tortilla and place them in the dish, seam side down. Step 6: Pour the remaining Enchilada Sauce over them and cover with the remaining cheese. Wrap the dish tightly with aluminum foil and bake for 30 to 35 minutes. Previous Next

< Back House of Meats: Blackened Catfish Two Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Blackened Catfish is packed with bold, smoky flavors and a crispy, spice-coated crust. The combination of aromatic herbs and peppers creates a deep, rich seasoning that perfectly complements the mild, flaky catfish. Cooked in savory bacon grease, this dish delivers a deliciously indulgent Southern-inspired taste with a crispy, blackened finish. Ingredients 4 House of Meats Catfish Fillets ½ lb. House of Meats Sliced Bacon Olive Oil 1 tsp Allspice 1 tsp Oregano ½ tsp Salt 2 tsp Garlic Powder 2 tsp Thyme 2 tsp White Pepper 2 tsp Black Pepper 2 tsp Cayenne Pepper 2 tsp Lemon Pepper 2 tsp Cumin or Chili Powder 2 tsp Rosemary, crushed 2 tsp Fennel Seed, crushed Preparation Step 1: Fry the bacon in a pan and set it aside for another meal, reserving the bacon grease in the pan. Step 2: In a small bowl, combine all dry seasonings. Step 3: Pat the catfish fillets dry with a paper towel. Step 4: Rub each fillet with olive oil, then coat liberally with the spice mixture. Step 5: Heat the reserved bacon grease in the pan until hot. Step 6: Place the seasoned fillets into the pan and cook until the fish is blackened and crispy on the outside and easily flakes with a fork. Step 7: Serve hot and enjoy! Previous Next

< Back House of Meats: Chicken Drumsticks - On the Bar-B-Que Prep Time: 15 minutes Cook Time: 25 minutes Serves: 1 Level: Beginner About the Recipe THIS IS THE BEST! There is nothing better than diving into a juicy, sticky, & perfectly grilled House of Meats Chicken Drumstick; rubbed with your favorite rub and basted with bar-b-que sauce with a side of HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob! Ingredients House of Meats Chicken Drums I like a “ready to go” seasoned rub, it’s easier and HOM has a host of them, just ask Your favorite Bar-B-Que Sauce, again lots at HOM Oil, any natural oil will do Paper Towels Instant Read Meat Thermometer 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: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack in the refrigerator and let sit for 30 to 60 minutes for the rub to work and the skin continue to dry. Step 3: Pre-heat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Drums on the grill, cook with the lid closed for 4 to 5 minutes, turn, and cook for an additional 4 to 5 minutes. Step 6: Reduce heat to 300 degrees and cook for 6 to 8 minutes. Step 7: Baste all sides with your favorite Bar-B-Que Sauce, close lid, and continue to cook for an additional 4 to 6 minutes until the sauce has caramelized. Step 8: Total cooking time should be about 25 minutes. Step 9: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. Step 10: You have achieved perfection! Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob. Previous Next

< Back House of Meats: Grilled Yellowfin Tuna Steak Prep Time: 3 hours Cook Time: 4 minutes Serves: 4 Level: Beginner About the Recipe This grilled tuna steak recipe is the perfect way to enjoy a healthy and delicious meal. Whether you're a seafood lover or just looking for a new way to enjoy tuna, this grilled tuna steak recipe is sure to become a new favorite. Ingredients 4 - 8 oz. House of Meats - Sashimi Grade - Yellowfin Tuna Steaks ½ cup Lime Juice 1 Clove Garlic , minced 1 tsp Marjoram 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: Combine lime juice, garlic, and marjoram in an 8 x 8 inch glass baking dish and add the four Half Pound Sashimi Grade Yellowfin Tuna Steaks. if not covered with marinade, turn frequently. Step 2: Marinate covered for 3 hours. Step 3: Pre-heat grill to high heat. Step 4: Grill marinated Half Pound Sashimi Grade Yellowfin Tuna Steaks on high heat for 2 minutes per side. At the one minute mark turn steaks 180 degrees to create diamond shaped grill marks. DO NOT OVERCOOK! Previous Next

< Back House of Meats: Choice Black Angus - Boneless Sirloin Fillet Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe House of Meats Choice Black Angus Boneless Sirloin Steaks, when prepared and cooked properly, have a distinctly delicious beefy flavor. Sirloin steaks do not have much fat content or intramuscular marbling. Therefore, you should be careful not to overcook them. Do to its lower fat content, we recommend cooking steaks rare to medium rare for maximum flavor, tenderness, and juiciness. Did you know? House of Meats will gladly cut your Boneless Sirloin Filet to any thickness you desire, just ask! One more thing. Did you know? This steak is excellent marinated. Ingredients Half Pound Boneless Sirloin Filet 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: Remove steaks from the refrigerator about 3 hours before cooking to bring to room temperature. Step 2: Season your steaks with salt, pepper and garlic. Did you know? House of Meats will season your steaks for free at the time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue to grill 2 to 3 minutes for medium - rare, 4 to 5 minutes for medium, and NOT RECOMMENDED 6 to 8 minutes for medium - well. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Tomahawk Steak Prep Time: 1 hour (to bring steaks to room temperature) Cook Time: 35 - 40 minutes Serves: 2 to 3 (Per Tomahawk Steak) Level: Intermediate About the Recipe To cook a tomahawk steak, start by preparing the steak with a dry brine and generous seasoning. Then, you can cook it using a reverse sear method, starting at a lower temperature to cook through and then searing at high heat for a crust. Alternatively, you can sear it quickly on the grill or in a pan before finishing it in a preheated oven. Rest the steak for a few minutes before serving to allow juices to redistribute, resulting in a more tender and flavorful steak. Ingredients House of Meats Tomahawk Steaks Preparation Instructions: Heat an outdoor grill to highest heat possible. Season tomahawk steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Be sure to get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill. Choose grill or oven method. DO NOT OVERCOOK! Grill: Move the steak to the indirect heat side of the grill and grill at 350 degrees until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Oven: Transfer the steak to a baking sheet. Bake in the preheated 375°F oven until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Let the tomahawk steak rest 5 to 10 minutes before serving. Spoon 1 to 2 tablespoons of compound butter onto the steak. Slice and serve. Compound Butter Instructions: In a bowl, combine: 8 tbsp room temperature salted butter 2 tsp minced garlic 2 tsp minced parsley 1 tsp minced fresh rosemary 1 tsp salt 1 tsp black pepper 1 tsp Worcestershire sauce Mix until well blended. For perfect steaks, check internal temperature with an instant-read thermometer: Rare: 120°F – Shiny red appearance, very soft to the touch Medium-rare: 130°F – Deep red to pink appearance, soft to the touch with slight resistance Medium: 135°F – Pink in the middle, between firm and soft to the touch Medium-well: 140°F – Light pink with graying edges, firm with some resistance Well-done: 150°F – No pink, firm to the touch Previous Next

< Back House of Meats: How to Prepare Cooked Shrimp Prep Time: 2 hours to Overnight Cook Time: Serves: 10 Level: Beginner About the Recipe Cooked Shrimp can be very versatile in cooking. Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Ingredients 2 lbs House of Meats Cooked Shrimp 16/20 Count 26/30 Count 31/40 Count 41/50 Count Lemon Wedges Cocktail 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: To thaw, place shrimp in a colander at room temperature for approximately 2 hours or in the refigerator overnight. Step 2: When thawed gently rinse under cold water, drain, and refrigerate. Step 3: Use thawed shrimp in 3 days. Step 4: To serve in a warn dish, add to your favorite recipe after all the other ingredients are cooked. DO NOT OVER COOK. Previous Next

< Back House of Meats: Prime Rib Sliders Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Cooking time for a House of Meats Prime Rib Sliders can vary depending on several factors. Here are some general guidelines for cooking our Prime Rib Sliders. Ingredients House of Meats Prime Rib Sliders . There are many to choose form. We suggest 2 per person and more for big eaters. 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 sliders from sticking. Step 2: Place the House of Meats Prime Rib Sliders on the hot grill and cook for 3-5 minutes to sear on the bottom. Step 3: Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. 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: 4 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 6 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. NOT RECOMMENDED! CHEESE: If adding cheese; place your favorite slices on top of the House of Meats Prime Rib Sliders during the last 2 minutes of grilling and close the grill cover so the cheese can melt. RESTING: Remove the sliders from the grill and let the rest for 3 to 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 sliders with lettuce and tomato on the bottom bun, followed by the slider and other toppings and the top bun. THE RULES: Flip the sliders just once. Never press on the sliders with a spatula while they are grilling. TOPPINGS: Caramelized Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Grilled Peppers Dill Pickles slices Condiments: Mustard, Ketchup, Mayo, and many more! Previous Next

< Back House of Meats: Baked Red Snapper with Savory Sauce Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 to 6 Level: Easy to Moderate About the Recipe This Savory Baked Red Snapper is a rich, flavorful dish with a zesty tomato-based sauce infused with aromatic vegetables and warming spices. The snapper fillets are lightly coated in seasoned flour, baked to perfection, and basted in a delicious blend of tomatoes, Worcestershire sauce, and chili powder. This dish is easy to prepare yet full of bold flavors, making it a perfect centerpiece for any meal. Ingredients 4 to 6 - House of Meats Red Snapper Fillets Flour seasoned with salt and pepper 3 tbsp Butter 1 Small Onion, chopped 2 cups Celery, chopped ¼ cup Green Pepper or Red Pepper, chopped 3 cups Canned Tomatoes 1 tbsp Worcestershire Sauce 1 tbsp Ketchup 1 tbsp Chili Powder 1 tbsp Lemon Juice 2 Bay Leaves 1 Minced Garlic Clove Preparation Step 1: Preheat the oven to 350°F. Step 2: Pat the snapper fillets dry with a paper towel, then coat them lightly in seasoned flour. Shake off any excess and place them in a baking dish. Step 3: In a pan, melt butter over medium heat. Add the onion, celery, and bell pepper. Cook for about 15 minutes until softened. Step 4: Stir in the canned tomatoes, Worcestershire sauce, ketchup, chili powder, lemon juice, bay leaves, and minced garlic. Let it simmer for 5 minutes. Step 5: Pour the sauce over the fillets and bake for 30 to 45 minutes, basting every 10-15 minutes with the sauce. The fish is done when it reaches 165°F and flakes easily. Step 6: Remove the bay leaves and serve hot. Previous Next

< Back House of Meats: Corn Flake Walleye Prep Time: 15 minutes Cook Time: 15 to 20 minutes Serves: 6 to 8 Level: Beginner About the Recipe Crispy on the outside and tender on the inside, this Corn Flake Walleye recipe is a fish fry favorite. Coated in a golden cornflake crust and lightly fried, these fillets pair perfectly with tartar sauce and fries for a comforting, crowd-pleasing meal. Ingredients 3 to 4 lb. House of Meats Walleye Fillets (cut in half if large) 4 cups Cornflakes, crushed as finely as possible 4 Eggs with a dash of Milk (for egg wash) 1 cup Flour ½ tsp Cayenne Pepper (optional, to mix with cornflakes) Preparation Step 1: Heat oil (about ½ inch deep) to 350°F or standard frying temperature. Step 2: Dip House of Meats Walleye Fillets in the egg and milk wash and let excess drain. Dredge through flour, then dip back into the egg wash. Step 3: Roll the coated fillet in crushed cornflakes (mixed with cayenne if desired), making sure to press coating on evenly. Carefully place into the hot oil. Step 4: Turn the fish once or twice until easily pierced with a fork and golden brown. Step 5: Drain on a plate lined with paper towels. Step 6: Serve hot with tartar sauce and French fries. Previous Next