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Preheat oven to 350ºF. Heat oil in heavy skillet (not nonstick) over medium-high heat

  • 4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
  • 1 tablespoon olive oil
  • 2 tablespoons fine chopped fresh rosemary, divided
  • 2 tablespoons cracked peppercorn blend
  • 2 teaspoons kosher salt
  • 1/4 cup diced shallots
  • 4 cloves garlic, minced
  • 1 cup cabernet sauvignon (red wine)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter
  • 3 tablespoons chopped parsley
  • Salt and pepper to taste
4.3/5 (15 Votes)

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The easiest, most amazing pasta you will ever make

  • 1 pound spaghetti
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cups halved grape tomatoes
  • 2 cups fresh basil leaves, loosely packed
  • 4 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup grated Parmesan
4.3/5 (12 Votes)

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Preheat oven to 400º F

  • 1 pound leftover roast beef (or boiled beef)
  • 2 large onions, thinly sliced
  • 1 cup beef broth
  • 1 cup beef gravy (if possible, reserved from original roast, but store-bought is fine)
  • 1 cup breadcrumbs
  • 2-3 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 tablespoon red wine vinegar
  • salt and pepper, to taste
  • Parsley or rosemary, garnish
4.2/5 (11 Votes)

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Bake them up the night before if you like – they’ll keep just fine

  • Apple Butter BBQ Sauce Ingredients and How To:
  • 1 onion, chopped
  • 2 tablespoons butter
  • 1 recipe Homemade Pizza Dough, proofed and ready
  • 2 cups Pulled Pork, shredded
  • 2/3 cup Prepared Spicy Apple Butter Barbeque sauce (recipe follows)
  • 8 ounces fresh Mozzarella, thinly sliced
  • 1/2 cup sautéed onions
  • 1 clove garlic, minced
  • 1 Tablespoon Worcestershire Sauce
  • 1 cup Apple Cider Vinegar
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Red Chili Flakes
  • 1 Tablespoon Sugar
  • 1/4 cup Light Brown Sugar
  • 1/2 cup Ketchup
  • 3/4 cup Musselmann’s Apple Butter
  • 1/2 teaspoon Black Pepper
  • Place all ingredients in a medium saucepan over low to medium heat. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Remove from heat; use as desired.
4.3/5 (9 Votes)

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A popular and very savory Filipino dish with the Spanish name, Tocino (bacon, cured pork)

  • 1-2 lbs. Pork shoulder cut into filets: 1/4 inch by 4-5 inches
  • 1 T kosher salt dissolved in 1/4 cup water
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 2 T vinegar, preferably rice wine vinegar
  • 2-3 T soy sauce
  • 1/2 cup pineapple or orange juice
  • 2-3 cloves garlic, minced
  • dash or two black pepper
  • 1/4 - 1/2 t curing salt (e.g. Morton’s Tender Quick, Instacure, saltpeter)
  • Note: the curing salt will give the meat traditional reddish color. If not available, substitute 1/2 t red food coloring.
3.9/5 (45 Votes)

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In a large saucepan, combine the first six ingredients

  • 3 cups cut fresh green beans
  • 2 cups fresh baby carrots
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
  • 2 cups frozen corn
4.3/5 (9 Votes)

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Savory stuffing with a touch of sweetness from the cranberries, this stuffing recipe with become a favorite -- any

  • 1 pound Bob Evans Savory Sage Roll Sausage
  • 1/2 cup butter
  • 6 stalks celery, finely diced
  • 2 medium onions, finely diced
  • 1 (12-ounce) package herb flavor stuffing mix
  • 1 cup dried cranberries
  • 1 teaspoon salt
  • 2 (14.5-ounce) cans chicken broth
4.1/5 (39 Votes)

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Serving size 1 Serving Calories 164 Fat 6g (35% calories from fat) Cholesterol 205mg Sodium 487mg Total Carbohydrat

  • 6 Eggland's Best eggs (large)
  • 1/4 cup skim milk
  • 1 cup sweet potatoes, mashed or cubed, already cooked
  • 1 cup turkey breast, shredded
  • 1/2 cup mozzarella cheese, part skim
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Nonstick cooking spray
4.3/5 (9 Votes)

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Thai cuisines is one of our favorites

  • 2 lbs of Grass-fed ground beef
  • 3 tbsp coconut oil
  • 2 1/2 bell peppers (we like a green and some red or orange for color)
  • 1 pinch sea salt (be conservative and add it last)
  • 3 – 4 Thai chili or Serano peppers (depends how spicy you like it; we eat Thai spicy, Joe knows )
  • 1 large yellow onion, sliced
  • 4 big stalks of fresh Thai basil, regular works too
  • 5 tbsp Thai fish sauce
  • 1 tsp Coconut Crystals
4.2/5 (10 Votes)

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I cannot believe how easy this is to make, at a fraction of the cost in fine restaurants

  • 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream
4.3/5 (9 Votes)

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In each of 2 large skillets, melt 1 1/2 tablespoons of the butter

  • 4 tablespoons unsalted butter
  • 1 large onion, thinly sliced
  • 1 pound white mushrooms, sliced
  • Salt and freshly ground pepper
  • 2 tablespoons Cognac
  • 1 cup chicken stock
  • 1/2 cup crème fraîche
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds beef tenderloin, sliced 1/4 inch thick and cut into 2-by-1/2-inch strips
4.2/5 (10 Votes)

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Warm an 8 quart pot over high heat

  • 12 ounces thick cut bacon, uncooked
  • 1 pound lean ground beef
  • 1/4 cup all-purpose flour
  • 2 tablespoons Montreal steak seasoning
  • 2 teaspoons smoked paprika
  • 1 (12 ounce) beer (I used Blue Moon)
  • 4 cups half and half
  • 16 ounces mild cheddar cheese, shredded
  • croutons, pickles, bacon bits (optional garnishes)
4/5 (50 Votes)

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