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In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat

  • 2 lb. pork tenderloin
  • 2 Tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 2 Tbsp brown sugar
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp apple cider vinegar
  • 1/4 tsp dry mustard
  • 1/4 tsp chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup water
5/5 (1 Votes)

By

Preheat the oven to 400 degrees F

  • 6 beef short ribs, trimmed of fat
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 small fennel, fronds, stems, and core removed, large-diced
  • 1 leek, cleaned and large-diced, white part only
  • 1 1/2 cups chopped onion (2 onions)
  • 4 cups large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (750-ml) bottle Cotes du Rhone or other dry red wine
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 1 tablespoon brown sugar
  • 6 cups beef stock
5/5 (1 Votes)

By

Great for grilling!

  • 1 can Pineapple chunks
  • 1/2 cup Teriyaki sauce
  • 1 Tblsp. Rice Wine vinegar
  • 1/2 tsp. Red Pepper flakes
  • 1 tsp. Granulated Onion
  • 1 tsp. Granulated Garlic
  • 4 Garlic cloves, minced
  • Salt and Pepper to taste
  • Drizzle of Honey
  • 3-4 lbs. Pork Tenderloin
4.2/5 (5 Votes)

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We all know basic tomato sauce, and we’re aware that the variations are nearly infinite

  • Summary
  • Brown the meat well before adding the tomatoes. And use a narrow pot or partly cover a wider one,
  • because you don't want the sauce to lose so much moisture that it becomes too thick. Finally, this sauce is
  • rich enough not to need grated cheese -- use a handful of coarsely chopped parsley or a chiffonade of basil
  • instead.
  • Ingredients
  • 2 tablespoons olive oil
  • 2 small dried hot red chilies, optional
  • 1 piece meaty veal shank, 1/2 to 1 pound
  • 3 cloves garlic, peeled and roughly chopped
  • Salt and freshly ground black pepper to taste
  • 1 28-ounce can whole plum tomatoes, with juice
  • 1 pound ziti, penne or other cut pasta
  • 1/2 cup or more roughly chopped parsley or basil leaves
4/5 (2 Votes)

By

This recipe is from my Mom and she always called it 'Beef Elegant'

  • 1 1/2 lbs sirloin tip steak
  • 1 cup ketchup
  • 3/4 cup water
  • 1/4 cup sherry
  • 1/2 cup brown sugar
  • 3 T Worcestershire sauce
  • 3 T soy sauce
  • 1 large onion, diced
  • hot cooked egg noodles
3.7/5 (3 Votes)

By

Brown meat strips in cooking oil

  • 2 lbs round steak, cut in thin strips
  • 3 tbsp cooking oil
  • Salt, sprinkle
  • 1 1/2 cups water
  • 1/3 cup brown sugar, packed
  • 2 tbsp cornstarch
  • 14 oz pineapple chunks with juice
  • 1/4 cup vinegar
  • 1 tbsp soy sauce
5/5 (2 Votes)

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In a crockpot, combine brown sugar, mustard and onion; add kielbasa and sauerkraut and stir well to coat evenly

  • 1 cup packed brown sugar
  • 1/4 cup spicy mustard
  • 1 small onion chopped fine
  • 3-4 small new potatoes, cut in quarters (optional)
  • 1 cup apple juice (optional)
  • Sauerkraut
  • 2 pounds kielbasa or smoked Polish sausage, cut into 1/4-inch
  • pieces
5/5 (1 Votes)

By

from Betty Hahn

  • 2 small pkgs cream cheese at room temperature
  • 3 - 4 T. half and half
  • 2 small pkgs. dried beef
  • 3 T. green pepper, chopped fine
  • 3 T. onion, chopped fine
  • 1 cup sour cream
5/5 (1 Votes)

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One dish meal with a little kick!

  • Beef Mixture:
  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 2 tablespoons sugar
  • 1 clove garlic
  • 2- 8 ounce cans of tomato sauce
  • 1 large onion
  • Noodle Mixture:
  • 12 ounces egg noodles
  • 8 ounces of cream cheese softened
  • 8 ounces sour cream
  • parmesan cheese
5/5 (1 Votes)

By

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano

  • Filling:
  • 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
  • Coarse kosher salt
  • 7 tablespoons (or more) extra-virgin olive oil, divided
  • 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
  • All purpose flour
  • 3 cups chopped onions
  • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes in juice
  • 3 cups beef broth (preferably organic)
  • 8 garlic cloves, chopped
  • 1 tablespoon dried oregano
  • Topping:
  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 cup whole milk
  • 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)
5/5 (1 Votes)

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For Pork Belly: Season pork belly with salt and pepper

  • 1 * 1 pork belly
  • * Few tablespoons honey
  • 3 * 3 tablespoons apple cider vinegar
  • 2 * 2 cups procuitto
  • 1/2 * 1/2 cup onion
  • 1/2 * 1/2 cup celery
  • 1/4 * 1/4 cup fennel
  • 4 * 4 roma tomatoes
  • 1/2 * 1/2 cup sherry
  • 2 * 2 cups chicken stock
  • 1 * 1 cup veal stock
  • 1 * 1 bunch basil
  • 1 * 1 pound broccoli
  • 1 * 1 pound brussel sprouts
  • * Grapeseed oil
4.5/5 (2 Votes)

By

Preheat oven to 425 degrees

  • 1 2-to 4-pound Morton's of Omaha Steakhouse Classic Tri-tip
  • 2 1/2 pounds Yukon Gold potatoes
  • Kirkland Signature canola oil
  • Salt and pepper
  • 2 pounds asparagus, trimmed and peeled
  • 1 tablespoon butter
5/5 (1 Votes)

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Roasted Beef Tri-Tip Lean Pulled Pork from a Pressure Cooker