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From Livingstrong

  • Season the pork butt well with salt and pepper, or with a rub made from spices like salt, pepper, brown sugar, chili powder, garlic and paprika.
  • Add 1/2 to 1 cup apple juice, white wine or broth to crock pot.
5/5 (2 Votes)

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Pork tenderloins cook up quickly for this full dinner with an asparagus and arugula salad topped with a poach egg

  • 2 (1 1/2-pound) organic pork tenderloins
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper & garlic powder
  • 4 eggs
  • 1/4 cup distilled vinegar
  • 1 large organic lemon, juiced
  • 1 teaspoon organic lemon zest
  • 1 teaspoon organic fresh tarragon, chopped
  • 1/3 cup extra virgin olive oil
  • 18 organic asparagus stems
  • 3 tablespoons water
  • 2 large organic carrots, peeled and shaved
  • 1 container pre washed organic arugula
  • 6 large, free range organic eggs, poached
  • 1 pint organic raspberries, washed
  • 1 pint organic blackberries, washed
4.5/5 (2 Votes)

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1. Heat a large skillet over medium-high heat

  • 6 ounces bulk hot Italian sausage
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon unsalted tomato paste
  • 2 garlic cloves, minced
  • 1/3 cup dry red wine
  • 3/4 cup unsalted chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of crushed red pepper
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 2 teaspoons chopped fresh oregano
4.2/5 (11 Votes)

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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering

  • 3 tablespoons vegetable oil
  • 10 ounces white or cremini mushrooms, quartered
  • 1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks
  • Salt and pepper
  • 1 onion, chopped fine
  • 1 tablespoon all-purpose flour
  • 1/4 cup white wine
  • 1 cup low-sodium chicken broth
  • 1 tablespoon ketchup
  • 1/4 cup sour cream
5/5 (2 Votes)

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BUTTERFLY THE PORK LOIN 1/4 INCH THICK OR SO,,, KEEPING THE MEAT EVENLY CUT AS MUCH AS POSSIBLE

  • 5 LB PORK LOIN
  • 1 LB CREAM CHEESE
  • 2 TBSP ITALIAN SEASNONING
  • 1/4 TO 1/2 CUP PEPPERS OF YOUR CHOICE ( MORE IF YOU LIKE PEPPERS )
  • 2 LARGE EGGS
  • 1/2 - 3/4 CUP SEASONED BREAD CRUMBS ( I USE LA ROMANELLA )
4.3/5 (3 Votes)

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While the traditional method of cooking corned beef brisket is boiling, braising keeps the flavor, and the fat, in ...

  • 1 - 4 to 5 pd corned beef (or fresh) brisket either from the counter or vacuum packed.
  • 1 - large sweet onion
  • Liquid Smoke (usually found in the bbq sauce/condiment aisle)
  • Yellow Mustard
  • Safflower oil
4.3/5 (3 Votes)

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Serves 6

  • 225 g/ 7.9oz dried white beans i.e. haricot beans soaked overnight
  • 1 tablesp. oil
  • 50 g / 1.7oz streaky bacon, diced
  • 225 g / 7.9oz shin or rib beef, diced
  • 1-2 bay leaves
  • 2-3 teasp. ground cumin
  • 1 large onion, finely chopped
  • 3 cloves garlic, chopped
  • 2-3 sticks celery, chopped
  • 2 carrots, chopped
  • 400 g / 14.1oz tin tomatoes
  • 2 tablesp. wine vinegar
  • 1 litre water
  • Salt and black pepper
  • Garnish
  • 6 slices bread, toasted with slices of farmhouse cheese
4.3/5 (12 Votes)

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Beautifully browned Italian flavored slices of pork

  • 3/4 lb pork tenderloin, cut into 1 inch slices
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 T butter
  • 2 thin slices prosciutto,chopped
  • 2 garlic cloves, minced
  • 1/2 tsp dried sage leaves
  • 2 T balsamic vinegar
  • 1/2 c whipping cream
  • 3/4 c chopped plum tomatoes
4.5/5 (2 Votes)

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Brining and marinating the bird make this recipe especially succulent, takes some effort but the results are amazin...

  • BRINED TURKEY:
  • 1 gallon water
  • 2 cups apple cider
  • 2 cups kosher salt
  • 2 cups sugar
  • 1 (15-pound) fresh turkey (giblets and neck reserved)
  • MARINADE:
  • 10 roasted garlic cloves (see Note)
  • 10 raw garlic cloves
  • 1 3/4 cups plus 3 tablespoons vegetable oil
  • 3/4 cup fresh orange juice
  • 1/4 cup cider vinegar
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lime juice
  • 3 tablespoons dried oregano
  • 3 chipotles in adobo
  • 2 tablespoons annatto paste (see Note)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground allspice
  • TURKEY:
  • 9 cups chicken or turkey stock or low-sodium chicken broth
  • 3 tablespoons canola oil
  • Reserved turkey giblets and neck (liver discarded)
  • 3 shallots, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 onion, coarsely chopped
  • 10 roasted garlic cloves (see Note)
  • 8 black peppercorns
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground pepper
4.3/5 (13 Votes)

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1.Wash and drain meat. 2.Wash the spinach and fenugreek leaves remove any thick stalks

  • 1 pound good cut of lamb, cut into cubes. Lean meat like leg
  • 1 bunch spinach leaves
  • Bunch of fenugreek leaves(use mustard seeds, maple syrup, vinegar instead
  • 2 medium onions-chopped
  • 1 inch piece of ginger,finely chopped
  • 2-3 cloves of garlic, chopped
  • 1 green chillies
  • 3 tbsp. oil or ghee
  • 1 tsp. turmeric powder (use mustard powder)
  • 1 1/2 tsp. coriander
  • salt to taste 2 bay leaves
  • 2 tbsp. tomato paste 1 tsp black mustard seeds
  • 2-3 tsp. Garam Masal 1 tsp chili powder
  • 2 cups beef stock add water as necessary for consistency
4.2/5 (13 Votes)

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PREPARE THE PICKLES: Grate the zest from one of the limes and juice them both

  • FOR THE PICKLES:
  • 2 limes
  • 3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced
  • 1/3 cup very thinly sliced fennel bulb (save the fronds for garnish)
  • 1 large shallot or 1/2 small red onion, thinly sliced
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon kosher salt
  • FOR THE PORK CUTLETS:
  • 1/2 cup flour
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon freshly grated nutmeg
  • 2 eggs, beaten
  • 1 1/2 cups panko or other unseasoned bread crumbs
  • 1 1/4 pounds boneless pork cutlets, pounded to 1/8-inch thick
  • Coarse kosher salt and ground black pepper
  • Safflower, peanut or vegetable oil, for frying
  • 1 scallion, thinly sliced, including greens
  • Lingonberry jam, for serving (optional, the idea is to have a dollop of something sweet)
4.3/5 (11 Votes)

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This dish has all the flavor without any of the extra salt in so many stir-fry dinners! This dish packs bold flavor...

  • 3/4 lbs sirloin beef, sliced thin (salt + pepper to taste)
  • 1 1/2 Tbsp cornstarch
  • 2 Tbsp peanut oil
  • 1 tsp fresh ginger, minced
  • 2 Tbsp water
  • 1/2 lb broccoli florets
  • 1 red bell pepper, chopped
  • 1/2 cup snow peas, ends off + deveined
  • 1/4 cup water chestnuts, drained
  • 1 Tbsp garlic, minced
  • 1/8 cup reduced-sodium soy sauce
  • juice from 1 large orange (about 1/2 cup)
  • 1/2 tsp crushed red pepper
4.4/5 (10 Votes)

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Skinny Beef and Broccoli Stir-Fry Crock Pot Roast Pork Butt