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Corned Beef is great with cabbage and potatoes! Left overs are great for making Reuben sandwiches!

  • 5 pound piece of corned beef
  • dijon mustard
  • brown sugar
  • fresh bread crumbs
  • 8 to 12 small/medium-sized red new potatoes
  • 1 onion, cut into eighths
  • 4 to 5 carrots, peeled and cut into 2-inch sections
  • 1 head cabbage, cored and cut into eighths
4/5 (20 Votes)

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Turkey chili, Yum! This recipe is easy to make and very delicious

  • 1 tablespoon olive or avocado oil
  • 1 large red onion, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, diced
  • 1 1/2 pounds lean ground turkey meat
  • 4 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 3 cups fresh tomatoes, diced
  • 1 vegetable bouillon cube, dissolved in 1 cup of water (gluten free if needed)
  • 1 (6 ounce) can of tomato paste
  • 1 (15 ounce) can kidney beans
  • 1 (15 ounce) can tomato sauce, no sugar added (optional)
4.4/5 (15 Votes)

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Roasted pork shoulder bliss, here you come

  • 1 bone-in (8 to 9 pound) skin-on pork shoulder
  • 1/4 cup GOYA® Extra Virgin Olive Oil
  • 1 tablespoon GOYA® Minced Garlic, or 3 cloves garlic, finely chopped
  • 2 teaspoons GOYA® Adobo All-Purpose Seasoning with Pepper
  • 2 teaspoons GOYA® Lemon Juice
  • 2 packets Sazón GOYA® with Coriander and Annatto
  • 1 teaspoons GOYA® Oregano
  • 1/4 teaspoon GOYA® Ground Black Pepper
  • 1 teaspoon salt
3.8/5 (107 Votes)

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Heat a deep sided, stainless steel braising pan or stockpot to make your risotto

  • 10 to 12 oz beef tenderloin cut into strips
  • 4 tablespoons extra virgin olive oil
  • 2 shallots minced
  • 4 tablespoons roasted garlic puree
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 1 1/2 cups carnaroli or Arborio rice
  • 1 cup sherry or white wine
  • 3 cups mixed wild mushrooms of choice (chanterelles, portabello, shitake, oyster, or porcini)
  • 8 cups hot beef broth (low sodium is best)
  • 1/4 cup demi glace (optional)
  • 1/2 cup parmesan cheese
  • 1/4 cup chopped chives
3.9/5 (79 Votes)

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I unabashedly love beef tartare and yes, this is my favorite crostini, particularly because I gild the lily with a ...

  • 2 anchovy fillets
  • 2 garlic cloves, chopped
  • 1/2 cup minced shallots
  • 1 tablespoon drained, chopped capers
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons grated orange zest
  • 1/4 cup olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 pound beef tenderloin, freshly ground
  • Kosher salt and cracked black pepper
  • 8 slices Rick's Basic Crostini
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon white truffle oil
4.3/5 (10 Votes)

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Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon sal...

  • 3/4 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6 ounce) pork loin chops
  • salt and freshly ground black pepper to taste
4.5/5 (10 Votes)

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For a change of pace, substitute your favorite barbecue sauce for the marinara in this stuffed zucchini recipe

  • Ingredients
  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
4.5/5 (10 Votes)

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Pork: Cover three pieces of pork with the rub With cooker's lid off, set to Saute, pour in oil and heat until hot ...

  • Pork rub (whatever your favorite is)
  • 4-5 pound pork shoulder or butt roast; cut into three chunks
  • 1 T oil
  • 1 1/2 cups chicken broth
  • 2 T cider vinegar
  • 1 t liquid smoke (optional)
  • BBQ sauce (your favorite)
  • 1 cabbage, cored, and cut into 6 wedges
4.5/5 (8 Votes)

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Heat oil in a medium pot over medium heat

  • 3 tablespoons olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 2 large garlic cloves, minced
  • 3 small links Spanish chorizo (about 5 ounces total), sliced 1/4-inch thick
  • 2 bay leaves
  • 2 1/2 Yukon Gold potatoes, peeled and cut into bite-size pieces
  • 1/4 medium green cabbage, cored and thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 8 cups chicken stock or water
3.7/5 (40 Votes)

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A classic stew and you can also use lamb for a different flavor

  • 3/4 c. flour
  • 2.5 lbs lean stewing beef or lamb
  • 2 tbls vegetable oil
  • 2 - 3 large potatoes, peeled and cut into bit sized pieces
  • 2 - 3 large carrots, peeled and cut into bit sized pieces
  • 2 large yellow onions, quartered
  • 1 - 2 sprigs of thyme
  • 2 c. Guiness Stout
  • 1 tsp salt
  • Chopped fresh parsley, garnish
4.5/5 (8 Votes)

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1. In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer ...

  • 1/2 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrainded
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 cup uncooked orzo pasta
  • 1 . In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
  • 2 . Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.
4.2/5 (24 Votes)

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Great for using up holiday leftovers

  • For each sandwich:
  • Sliced whole grain or wheat bread
  • Roughly sliced leftover turkey, warmed slightly
  • Hot Mashed potatoes
  • Turkey gravy, warmed
4.3/5 (24 Votes)

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Open-Faced Turkey Sandwich Oven Roasted Corned Beef with Mustard Brown Sugar Glaze