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1. Combine water & stock & bring to a slow simmer 2

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 bacon rashers diced
  • 2 pkts sliced mushrooms
  • 2 cups Arborio rice
  • 1 tsp crushed garlic
  • 1 400g can crushed tomato
  • 1 l chicken stock
  • 2 cups water
  • 1/2 cup Parmesan cheese
4/5 (1 Votes)

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Recipe from Summerland: Recipes for Celebrating with Southern Hospitality

  • 1 lb. lean ground lamb
  • 1 large egg, beaten
  • 1/4 c. unseasoned bread crumbs
  • 2 TBS chopped fresh mint
  • zest from 1 Meyer lemon, finely grated
  • kosher salt
  • freshly ground black pepper
  • 3/4 c. flour
  • 1 c. vegetable oil, for shallow frying
  • 1 TBS olive oil
  • 1 sweet onion, peeled and coarsely chopped
  • 3 garlic cloves, peeled and thinly sliced
  • 1 sprig fresh thyme
  • pinch of crushed red pepper flakes
  • 1 c. fresh or frozen field peas or pink-eyed peas (we substituted cannelini beans)
  • 1 bunch mustard greens, torn
  • 4 c. lamb stock or chicken stock
  • 3/4 lb. fresh pasta dough, rolled out and cut into wide noodles (or substitute 3/4 lb. of egg noodles, pre-cooked to al dente).
  • leaves from 3 sprigs fresh flat leaf parsley, chopped, for garnish
4/5 (1 Votes)

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To prepare the racks of venison you must French the rack as seen here: http://www

  • 2 Venison Racks
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 cup chopped almonds
  • 2 tablespoons unsalted butter, cut in 1-tbsp pieces
  • 1 small shallot, minced (about 1 1/2 tbsp)
  • 1/2 cup panko bread crumbs
  • 1/2 lemon, zest of, finely grated
  • 1/2 teaspoon minced fresh thyme
  • 1 pinch cayenne
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 1/2 lemon, cut in 2 wedges (use the one you zested)
4.5/5 (2 Votes)

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Cut pork into 1/4-inch slices; sprinkle each slice with garlic salt

  • 1-3/4 to 2 lb. pork loin or tenderloin
  • garlic salt to taste
  • 1 T. oil
  • 1 c. apple juice
  • 2 T. all-purpose flour
  • 2 tart apples, cored and sliced
  • 1 c. Raisins
  • 1 c. whipping cream or half-and-half
  • 1/3 c. green onion, sliced
4/5 (1 Votes)

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CUBAN DINNER

  • 3 - 4 LB CHUCK ROAST 1 INCH CUBED
  • 1 LARGE ONION DICED
  • 2 CLOVES GARLIC MINCED
  • 1 RED BELL PEPPER SEEDED AND DICED
  • 1 GREEN BELL PEPPER SEEDED AND DICED
  • 4 STRIPS BACON SLICED
  • 7 OZ DICED CHILIES
  • 1/2 TSP THYME
  • 1/2 TSP GROUND ALL SPICE
  • 1/4 TSP GROUND NUTMEG
  • 1 CUP BEEF BROTH
  • 1 CUP TOMATO JUICE
  • 3/4 TSP PEPPER
  • 3 LARGE POTATOES PEELED AND CUBED
  • 4 LARGE CARROTS PEELED AND SLICED
4/5 (1 Votes)

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TANGY PORK

  • 4 TBSP GROUND MUSTARD
  • 3 TBSP PAPRIKA
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP WYLERS CHICKEN GRANULES
  • 2 TBSP CELERY SALT
  • 1 TBSP ONION POWDER
  • 1 TBSP CAYENNE POWDER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP GROUND OREGANO10 – 12 LB PORK ROAST
  • TNT RUB
4/5 (1 Votes)

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PORK ROAST

  • 10 – 12 LB PORK ROAST
  • 3 TBSP PAPRIKA
  • 3 TSP PEPPER
  • 3 TSP GRANULATED GARLIC
  • 3 TSP GROUND MUSTARD
4/5 (1 Votes)

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DELICIOUS HERB TENDERLOIN

  • 5 – 10 LB LOIN
  • HERB RUB
  • 1/4 CUP GARLIC POWDER
  • 1/4 CUP ONION POWDER
  • 1/4 CUP PAPRIKA
  • 1/4 CUP GROUND MUSTARD
  • 1/4 CUP MSG
  • 1/4 CUP SEASONED SALT
  • 1/4 CUP BLACK PEPPER
  • 1 CUP BROWN SUGAR
  • 1 TBSP CELERY SEED
  • 1 TBSP ANCHO CHILI PEPPER
  • 1 TBSP CALIF. CHILE PEPPER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP ALLSPICE
  • 1 TBSP GROUND CORIANDER
  • 1 TBSP PARSLEY FLAKES
  • 1 TSP GROUND THYME
  • 1 TSP GROUND TURMERIC
  • 1 TSP GROUND MARJORAM
  • 1 TSP GROUND GINGER
  • 1 TSP GROUND NUTMEG
  • 1 TSP GROUND SAGE
  • 1 TSP WHOLE DILL WEED
4/5 (1 Votes)

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1. Adjust oven rack to middle position and heat oven to 300 degrees

  • Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.
  • 1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 12 carrots, peeled (3 chopped, 9 halved crosswise)
  • 2 celery ribs, chopped
  • 1 onion, peeled and quartered
  • 3 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon whole allspice
  • 3 tablespoons unsalted butter
  • 1 1/2 pounds small red potatoes
  • 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
  • Pepper
4/5 (1 Votes)

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Delicious individual spoon puddings baked with savory Italian sausage, cornmeal, egg whites, cheese, topped with ta...

  • 3 tablespoons olive oil, plus more for greasing
  • 8 ounces raw spicy Italian sausage, casings removed
  • 3 egg whites
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup cornmeal
  • 6 ounces Camembert or Brie cheese, with the rind, cut into 1/4-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, for garnish
  • Aleppo pepper, for garnish
  • Fresh parsley, finely chopped for garnish
4/5 (1 Votes)

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A beautiful fresh and zesty salad with light and tasty french-trimmed lamb cutlets

  • 12 French-trimmed lamb cutlets
  • 1/2 cup olive oil
  • 2 lemons, very thinly sliced
  • 1 bunch mint, leaves picked
  • 2 tbs raspberry or red wine vinegar
  • 2 tsp caster sugar
  • 1 tbs dijon mustard
  • 500 g green beans, blanched
  • 400 g small strawberries, sliced
  • 400 g feta crumbled
4/5 (1 Votes)

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pork main dish

  • 2 t grated ginger
  • 1 onion sliced
  • 1/4 C hoisin sauce
  • 8-10 mushrooms sliced
  • 1.5 # pork loin roast quartered
  • 3 T rice wine vinegar
  • 12 oz broccoli slaw or mixed cabbage
  • 4 scallions sliced
  • 12 flour tortillas, warmed, Chinese pancakes or Mandarin pancakes
  • salt and pepper
4/5 (1 Votes)

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Crock pot Chinese pork and mushroom moo shu Bacon & Tomato Risotto