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Simple ingredients, this soup is flavorful and hearty

  • 1 organic red kuri squash; peeled, seeds removed, and chopped {about four cups}
  • 2 organic red delicious apples, cored and chopped {peeling is optional}
  • 1 TB organic extra virgin olive oil
  • 1 quart bone broth
  • 1 tsp organic powdered ginger {or 1 TB fresh grated}
  • 1 tsp organic powdered turmeric {or 1 TB fresh grated}
  • 1/2 tsp organic garlic powder
  • 1/2 tsp fish sauce
  • 2 cups chopped or shredded leftover turkey
  • Real salt or Himalayan sea salt, to taste
4/5 (4 Votes)

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The classic flavor combination of roast beef and blue cheese with sweet pepper and red onion makes this pizza the ...

  • 1/2 medium red onion, cut into thin slivers
  • 2 tablespoons olive oil
  • 1 Italian bread shell (such as Boboli)
  • 8 ounces thinly sliced cooked roast beef
  • 1 small sweet pepper, seeded and chopped
  • 4 ounces crumbled blue cheese
  • 1/4 teaspoon pizza seasoning (optional)
4.3/5 (3 Votes)

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1. Preheat oven to 375o F

  • 1 large eggplant
  • 1/4 cup tahini
  • 2 cloves garlic
  • Juice of 1 small lemon
  • 1/8 tsp ground cumin
  • 1/2 cup loosely packed italian parsley
  • 2 TBSP extra virgin olive oil (plus
  • extra for drizzling)
  • 4 slices bacon
  • Freshly ground pepper to taste
  • Sea salt to tast
4/5 (4 Votes)

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STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor

  • MEATBALLS
  • 3 slices white sandwich bread, torn into large pieces
  • 1/4 cup whole milk
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 large egg white
  • 2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 1 pound ground lamb
  • 1/2 pound ground pork
  • Extra-virgin olive oil, for brushing
  • SALSA VERDE
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 2 cups fresh flat-leaf parsley leaves (from 1 bunch)
  • 1 cup fresh mint leaves (from 1 bunch)
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup extra-virgin olive oil
4.3/5 (3 Votes)

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Serve with Roasted Beets and Carrots

  • 4 to 6 boneless pork chops. Thick enough to slit open
  • 1/2 to 1 cup finely chopped onion
  • 1-3 T olive oil
  • Bunch kale. 1-2 cups Finely chopped.
  • Can substitute Swiss chard, collard greens or spinach which may cook faster
  • 1 apple plus or minus. Finely chopped.
  • 1-2 Tablespoons almond meal (or plain bread crumbs) per chop
  • 1 lb each beets and carrots (0r more they shrink a lot)
  • 2 T each Olive Oil and Red wine vinegar
4/5 (4 Votes)

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1. HEAT the oil in a large saucepan over medium-high heat

  • SERVINGS: 4
  • 2 Tbsp peanut oil
  • 1 pork tenderloin (about 3/4 pound), cut into thin strips
  • 4 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 8 oz mushrooms, thinly sliced
  • 3 c chicken broth
  • 2 c water
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 Tbsp low-sodium soy sauce
  • 1/4 tsp thai seasoning
  • 4 oz chinese wheat noodles
  • 8 oz spinach, stems removed and coarsely chopped
  • 1 carrot, shredded
4.3/5 (3 Votes)

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In a bowl, whisk 1 tablespoon sambal oelek or Sriracha with 1 tablespoon red wine vinegar, 1 teaspoon tomato paste ...

  • 1 tablespoon sambal oelek or Sriracha
  • 1 tablespoon red wine vinegar
  • 1 teaspoon tomato paste
  • 1/2 teaspoon ground caraway seeds
  • 1/4 cup extra-virgin olive oil
  • Sal and pepper for taste
4.3/5 (3 Votes)

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Combine sausage with peas and carrots in a slow cooker

  • 1 lb. ground pork sausage, browned and drained
  • 10-oz. pkg. frozen peas and carrots
  • 24-oz. pkg. refrigerated mashed potatoes
  • 12-oz. jar beef gravy
4.3/5 (3 Votes)

Made with a combination of beef and lamb, these burgers will tantalize your nose while cooking, and your taste buds...

  • 1 lb lean ground beef
  • 1 lb ground lamb
  • 1 lg onion, diced small
  • 1 green bell pepper, diced small
  • 1 c fresh chopped parsley, chopped fine
  • 2-3 T tomato paste
  • 1/2 t allspice
  • 1 t black pepper
  • 2 t salt
  • 1/4 t cayenne pepper
  • 1/4 c flour
  • 1 T fresh lemon juice
3.7/5 (6 Votes)

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Got left overs? Try this great version of the classic shepherds pie

  • 2-3 cups cubed corn beef
  • 3 cups cut up cabbage
  • 3 sliced carrots
  • 3/4 cup onions, diced
  • 3/4 cup frozen veg
  • 1/2 cup red bell pepper, cut up
  • 2 tblsp flour
  • 3 cups beef broth, or left over cooking liquid from corn beef
  • 6 med potatoes, cut in quarters
  • 1 egg
  • 1/2 cup sour cream
  • 1 tblsp horseradish
  • 1/2 cup or more warm cream
4.3/5 (3 Votes)

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Once you get over the psychological hurdle of eating beef tongue, you'll find it's quite delicious!

  • Tongue:
  • 1 (2 lb) fresh beef tongue
  • 1 small onion, sliced
  • 6 garlic cloves, smashed
  • 1 bay leaf
  • 1 whole star anise
  • 2 whole cloves
  • 1/2 tsp black peppercorns
  • 1 1/2 Tbsp salt
  • 2 Tbsp peanut oil, suet, or extra virgin olive oil
  • Sauce:
  • 1/4 cup chopped shallot
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/4 cup cream
  • 1 cup stock or reserved cooking liquid from tongue
  • 2 Tbsp whole-grain mustard
  • 1/2 – 2 Tbsp prepared horseradish
  • 2 Tbsp fresh dill, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1/2 tsp fresh lemon juice
3.8/5 (5 Votes)

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You don't need a loaf pan—just use some wax paper and roll the ground beef mixture up like a jelly roll, and bake

  • 2 pounds ground beef
  • 1 egg
  • 1 small can tomato sauce
  • 1 cup crackers
  • 1 onion
  • 1 (8-ounce) package Mozzarella cheese slices
  • 1 teaspoon oregano
  • Salt and pepper, to taste
4.3/5 (3 Votes)

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Italian Meatloaf Red Kuri and Apple Soup with Leftover Turkey