Meaty Recipe Favorites - 3633 recipes
More Meat & Poultry recipes
Awesome Turkey Sandwich
By á-9847
Vitamin rich greens and sprouts add crunch
- 2 slices whole wheat bread, toasted (optional)
- 1 Tbsp mayonnaise
- 2 tsp Dijon-style prepared mustard
- 3 slices Deli Thin Smoked Turkey
- 1/2 cup mixed salad greens
- 1/4 cup bean sprouts
- 1/4 avocado - peeled, pitted and sliced
- 3 oz Colby-Monterey Jack cheese, sliced
- 2 slices tomato
Famous Dave's Smoked Pork Loin
By á-18001
Pull Pork Loin from brine, pat dry with paper towel
- PROCEDURE:
- 1 Pork Loin, brined (see Brine for Pork recipe below)
- 2 ounces Famous Dave’s Rib Rub
- Brine for Pork
- 2 ounces Garlic, minced
- 4 ounces Famous Dave’s Rib Rub
- 2 cups Honey
- 1- 8 ounce can, Chipotles in Adoba sauce
- 2 tablespoon Black Pepper
- 2 quarts Water
- 2 tablespoons Kosher Salt
- Combine all ingredients. Place Pork in 2-gallon Ziploc bag. Pour brine over Pork to cover.
- Let sit in refrigeration for 48 hours prior to smoking or Grilling
- Makes 3 quarts
Lamb Chops or Rack of Lamb
By Claude
Rack of lamb has 8 chops Four chops is enough for two people Can be cooked in the oven or on the grill
- 1 rack of lamb - 8 chops or
- four chops (enough for 2 people)
- 2 tablespoons of olive oil
- salt and pepper to taste
- option 1
- 1/2 teaspoon dry sage
- 1/2 teaspoon dry rosemary
- 1 cup fresh parsley leaves, roughly chopped - optional
- 2 garlic cloves crushed
- 2 tablespoons Dijon mustasrd
- option 2
- 3/4 cup pecans, toasted and finely chopped
- zest from 1 orange, finely grated
- 1 cup fresh parsley leaves, roughly chopped - optional
- 2 garlic cloves crushed
- 2 tablespoons Dijon mustasrd
Spiced Infused Pork Tenderloin - NuWave
By SweetyBakes
Mix all seasonings together, salt, pepper, chili pepper, cumin, cinnamon, cayenne pepper and chopped garlic
- 2-3/4 pounds pork tenderloin
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili pepper
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 3 cloves chopped garlic
Pork Loin - Orange Glazed Pork Loin (Taste of Home Magazine)
By chlovett10
Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast
- Glaze:
- 1 teaspoon salt
- 1 garlic clove, minced
- 1/4 teasp dried thyme
- 1/4 teasp ground ginger
- 1/4 teasp pepper
- 1 rolled boneless pork loin roast (about 5 lbs.)
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 cup orange juice
- 1/3 cup water
- 1 tablespoon Dijon mustard
Secrets Of Cooking Beef Prime Rib And Other Beef Roasts On The Grill (And This Method Works Indoors If It's Too Cold For You, Wimp)
By AzWench
Is there anything more impressive and luxurious than a big juicy prime rib roast? Well it's easy to make outdoors a...
- 1 beef rib roast bones on, about 3 bones wide, 6-8 pounds before trimming
- Table salt
- Rub
- 1 teaspoon dry Mrs. O'Leary's Cow Crust per pound of meat
- 1 teaspoon olive oil or other cooking oil per pound of meat
- Gravy
- 3 beef ribs
- 2 medium onions, root end removed, skin left on, and cut into quarters
- 2 carrots, peeled and chopped into 1" lengths
- 1 stalk celery, leaves left on, cleaned, and chopped into 1" lengths
- 3 tablespoons soy sauce
- 2 dried mushrooms
- 1 cup dry red wine
- 1 teaspoon leftover rub
- 1 bay leaf
- 32 ounces of low sodium beef stock
Smoked Beef Brisket Rub
By á-1883
Dry Rub and Basting sauce for smikong a Beef Brisket on the Grill
- Beef Brisket Rub:
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Black Pepper Corn (Ground)
- 1 Tsp. Cyan Pepper
- 2 Tbsp. Chili Power
- 1 Tsp. Minced Onion
- 2 Tbsp. Brown Sugar
- 1 Tbsp. Cumin
- 2 Tbsp. Red Pepper Flake
- 1 Tbsp. Garlic Power
- 1 Tbsp. Paprika (Sweet)
- Rub Brisket down with Mustard (Golden’s) and Worcestershire sauce then apply the dry rub.
- Basting Sauce:
- 1 Tbsp. Kosher Salt
- 1 Tsp. Black Pepper Corn (Ground)
- 1 Tbsp. Brown Sugar
- 1 Tbsp. Red Pepper Flakes
- 1 Tbsp. Garlic Power
- 1 Cup Apple Cider Vinegar
- 10 oz. Beer
Roasted Pork Tenderloin with Escalloped Apples (Rachael Ray)
By KDCooks
Heat oven to 425°F. Coat the tenderloins with EVOO
- 2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon grill seasoning
- 2 teaspoons lemon zest
- 2 tablespoons fresh chopped thyme leaves
- 3 tablespoons butter
- 5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
- Salt
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 tablespoons sugar
easter sausage
By BClover
ube bread--beat eggs--dice and fry bacon,not crisp,drain--dice ham if used--beat seasonings into eggs,then pour ov...
- 2(1 1/2 lb.)white bread
- 2 doz.eggs
- 3lbs. bacon ends and pieces--diced ham also if wanted
- 1 casing,4by 20 inches,approx
- 1 T.salt
- 1t. onion powder
- 1 1/2 tsp. black pepper
- 1 1/4 garlic powder
Bean & Sausage Soup Weight Watchers
By amassey
Cook onion and sausage in a large saucepan over medium-high heat 5 min
- 1 . chopped onion
- 1/2 (16oz.) pkg. light smoked turkey sausage, thinly sliced
- 1 16oz. can navy beans, rinsed & drained
- 1 15oz. can Great Northern beans, rinsed & drained
- 1 c. fat-free, less sodium chicken broth
- 1/2 c. water
- 1/4 t. ground black pepper
Marinated Pork Tenderloin (LOW CARB)
By drsloth25
- In large bowl mix wine, oil, mustard, mushrooms, soy sauce, lemon juice, onion, butter, celery seed, salt and pep...
- 1 - 1 (5 lb) pork loin roast, boned, rolled, tied
- 1/2 - 1/2 cup - dry white wine
- 1/4 - 1/4 cup - veg oil
- 6 - 6 Tablespoon - dijon mustard
- 1/4 - 1/4 cup - chopped mushrooms
- 2 - 2 Tablespoon - soy sauce
- 2 - 2 Tablespoon - fresh lemon juice
- 2 - 2 Tablespoons - minced onion
- 2 - 2 Tablespoons - butter
- 1/2 - 1/2 teaspoons - celery seed
- 1/2 - 1/2 teaspoon - salt
- 1/2 - 1/2 teaspoon - pepper
Spaghetti with sasuage or kielbasa
By Mrs_imUnLawson
1. Cook pasta according to package directions
- 1 * 1 package (16 ounces) uncooked pasta
- 1 * 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
- 1 * 1 tablespoon canola oil
- 1 * 1 jar (26 ounces) meatless spaghetti sauce, warmed
Any burning questions? Our chefs answer!