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Making your own organic pork herb rub is simple and saves money

  • 1 large bunch organic sage, stems removed
  • 1 large bunch organic thyme, stems removed
  • 1 large bunch organic marjoram, stems removed
4/5 (1 Votes)

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1. Wash and dry pork loin

  • Marinates:
  • 200 g Pork Loin
  • Corn flour / all purpose flour
  • 1 pc Nam Yu (南乳) - Chinese fermented bean curd
  • 1 tsp of the sauce
  • 1 tbsp sugar
4/5 (1 Votes)

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1. Hand mince the meat. 2

  • Marinates:
  • 200 g Pork Loin, minced
  • 1 Egg
  • 1 tbsp Oyster Sauce
  • 1 tsp Mirin
  • 1 tsp Sugar
  • 1 tsp corn starch
  • 1/2 tsp Light Soy Sauce
  • 1/2 tsp fish sauce
  • Pinch of Salt
4/5 (1 Votes)

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For soup: Heat heavy large pot over high heat

  • Soup:
  • 6 duck leg-thigh pieces
  • 16 cups low-salt chicken broth
  • 1 large onion, peeled, halved
  • 6 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*
  • 1 tablespoon sugar
  • Garnishes:
  • 1 6.75-ounce package rice vermicelli
  • 3 cups sliced shallots (about 10 large)
  • 2 1/4 pounds plum tomatoes, chopped
  • 3 8-ounce cans sliced bamboo shoots, drained
  • 6 cups thinly sliced Napa cabbage
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh chives
  • Hot chili sauce (such as sriracha)*
  • Lime wedges
4/5 (1 Votes)

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Brown mushrooms on top and bottom (aprox 5 min on med high heat) – add white wine at very end (stir shrooms aroun...

  • 1 # bulk Italian sausage meat
  • Aprox 1 cup bread crumbs (I used the Italian kind)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green onion (scallion)
  • 1/4 cup finely chopped parsley
  • 1/4 cup white wine
  • 1/2 to 1 cup parmesan cheese
  • Salt and pepper to taste
  • Aprox 30 medium sized mushrooms – stems removed (finely chop stems for use in stuffing)
4/5 (1 Votes)

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Preheat oven to 350 degrees

  • 2 pounds ground beef
  • 1/2 cup grated onion
  • 3/4 cup fresh bread crumbs
  • 2 eggs, lightly beaten
  • 1 teaspoon ground black pepper
  • 8 slices American cheese,
  • 6 oz. or 1 1/2 cups shredded cheese
  • 6 strips uncooked bacon
4/5 (1 Votes)

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A dish of shrimp sautéed in bacon drippings and tossed with fettuccine sounds like a no-no for the calorie conscio...

  • 1 pound uncooked fettuccine
  • 2 bacon slices (uncooked)
  • 1 pound large shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 1 1/2 cups frozen green peas, thawed
  • 1 cup shredded carrot
  • 2 cups 2% reduced-fat milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) grated Parmesan cheese
  • 1/2 cup chopped fresh flat-leaf parsley, divided
4/5 (1 Votes)

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Cook and stir ground beef and onion in large saucepan until beef is brown, drain

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 pkg Betty Crocker Beef Noodle Hamburger Helper
  • 5 cups water
  • 1 bay leaf
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 19 oz can whole tomatoes
  • 300 g pkg frozen vegetables or 2 cups cooked vegetables
4/5 (1 Votes)

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This light chowder with a subtle note of smokiness really lets the scallops shine

  • 4 bacon slices, chopped
  • 1 cup frozen chopped onions
  • 1 large boiling potato, peeled and cut into 1/4-inch pieces
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 (10-oz) package frozen mixed vegetables
  • 1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb sea scallops, tough muscles removed if attached
4/5 (1 Votes)

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Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes

  • 12 ounce(s) whole-wheat spaghetti, (see Ingredient note)
  • 1 tablespoon(s) extra-virgin olive oil
  • 4 clove(s) garlic, minced
  • 1/8 teaspoon(s) crushed red pepper
  • Mushroom bacon
  • 1 jar(s) roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)
  • 8 cup(s) arugula leaves (8 ounces)
  • 2/3 cup(s) vegan parm
  • Freshly ground pepper, to taste
  • 1/3 cup(s) chopped walnuts, toasted
4/5 (1 Votes)

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Mix first 5 ingredients in bowl; sprinkle all over short ribs

  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon freshly ground black pepper
  • 1 1 1 teaspoon ground cumin
  • 1 1 1 teaspoon chili powder
  • 1/2 1/2 1/2 teaspoon ground coriander
  • 8 8 3-inch-long 3-inch-long meaty beef short ribs
  • 2 2 2 tablespoons olive oil
  • 1 1/2 1 1/2 1/2 cups chopped onion
  • 6 6 6 large garlic cloves, minced
  • 1 14-ounce 1 14-ounce 14-ounce can low-salt chicken broth
  • 1 1 1 cup drained canned diced tomatoes
  • 1/4 1/4 1/4 cup fresh lime juice
  • 1 1/2 1 1/2 1/2 tablespoons chopped canned chipotle chilies*
  • 3 3 1/4-inch-thick large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
  • Chopped fresh cilantro
  • Lime wedges
4/5 (1 Votes)

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This dish was brought by the Spaniards when they occupied the Philippines

  • 2 Lbs of Pork belly or pork butt cut in 2×2 in. cubes
  • 4 Medium sized potatoes, quartered
  • 3 Medium carrots cut in 1 in. pieces
  • 1 Large onion, diced
  • 4 Cloves of garlic peeled and smashed
  • 2 Small tomatoes, seeded and diced
  • 2 Bay leafs
  • 4 Tbs. Annatto seeds or atsuwete seeds
  • 4 **4 Cups of tomato sauce
  • 1 Cup of green peas (frozen is fine)
  • 1/2 ½ Red bell pepper 1 in. diced
  • 1/2 ½ Yellow bell pepper 1 in. diced
  • 1/2 ½ Green bell pepper 1 in. diced
  • Salt & Pepper to taste
  • 1/2 ½ Tbs. MSG (optional)
  • 3 Tbs. Corn oil
  • ** Use tomato paste if tomato sauce is not available.
  • (**3 Cups of water and 1 cup of tomato paste)
4/5 (1 Votes)

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Pork Afritada Organic Pork Herb Trio