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Wash and pat dry Pork Tenderloin

  • 1 Pork Tenderloin, trimmed of any fat and shinny film
  • 1 1/2 Teaspoons Olive oil, or a little more if needed
  • 1 1/2 Teaspoon dried Oregano
  • 1 1/2 Teaspoons dried Italian Herbs
  • 1/2 Teaspoon Garlic Powder, or less to taste
  • 1/2 Teaspoon Onion Powder. or less to taste
  • Kosher Salt and fresh ground Black Pepper to taste, about 1/4 Teaspoon of each
0/5 (0 Votes)

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Fry bacon and remove from skillet, leave 1 T grease in skillet

  • 2 1/2 T Cornstarch
  • 1/2 c sugar
  • 1/2 c white vinegar
  • 1 egg (beaten)
  • 1 t. dijon mustard
  • 1 lb bacon
0/5 (0 Votes)

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Place pork chops in bottom of glass baking dish

  • 4 pork chops, about 1 1/4 lb. ($2.48)
  • Salt and pepper
  • 2-3 Tbsp balsamic vinegar ($.20)
  • 4 tsp brown sugar ($.02)
  • Favorite potatoes, we had a dairy-free version of mashed red potatoes ($1.50)
  • Favorite side of veggies ($1)
0/5 (0 Votes)

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Veal polpette, a classic Roman dish, is always on the menu at 'Gusto's Osteria

  • 2 ounces crustless day-old bread, cut into 1-inch cubes (1 cup)
  • 3/4 cup milk
  • 1 pound ground veal (see Note)
  • 2 scallions, minced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons unsalted butter
  • 12 sage leaves
  • All-purpose flour, for dusting
  • 3/4 cup dry white wine
  • 6 tablespoons vegetable stock or low-sodium broth
0/5 (0 Votes)

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This recipe is for a Crock Pot but it can also be cook in the Pressure Cooker with great results

  • veal pot roast, about 3 to 4 pounds
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 3 medium carrots, sliced
  • 2 medium onions, cut in quarters
  • 4 stalks celery, cut in 1-inch chunks
  • 1/4 cup water
  • 3 tablespoons butter
  • 3 tablespoons plain flour
  • 1/3 cup white wine
3.6/5 (5 Votes)

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Preheat your oven to 375F

  • 1/4 Cup Blackening Seasoning
  • 2 Tablespoons Dairy Free Margarine (Earth’s Balance, Fleischmann’s Unsalted, or Earth’s Best are good options)
  • 3-5 lb Pork Roast
0/5 (0 Votes)

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This is delicious & easy. Elegant enough to serve to company

  • 3 pound pork loin roast -- boneless
  • 2 tablespoons flour
  • 1 tablespoon caraway seed
  • salt & pepper to taste
  • 2 cups applesauce
  • 2 cups brown sugar
0/5 (0 Votes)

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Cut the potatoes and set aside; peel and slice apples and set aside

  • 2-4 boneless pork chops (example: butterfly cut)
  • 2 apples, peeled, sliced (Granny Smith are good)
  • 1 can frozen apple juice concentrate
  • 1 cup applesauce
  • cinnamon
  • nutmeg (optional)
  • salt and pepper
  • potatoes cut coarsely in chunks
  • 1 heavy bottomed deep frying pan and lid
0/5 (0 Votes)

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Place potatoes, corn, green beans and onion in slow cooker

  • 2 small sweet potatoes (about 3/4 pound), peeled and cut into 2-inch pieces
  • 1 package (10 ounces) frozen corn
  • 1 package (9 ounces) frozen cut green beans
  • 1 cup chopped onion
  • 1 ‑1/4 pounds pork stew meat, cut into 1-inch cubes
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/4 cup water
  • 1 to 2 1 to 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
0/5 (0 Votes)

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Heat the oil in a 12-inch skillet over medium-high heat

  • 1 tablespoon vegetable oil (I prefer a good olive oil)
  • 6 bone-in pork chops, 3/4-inch thick
  • 1 jar (24 oz) Prego Fresh Mushroom Italian Sauce
  • 4 cups cooked + drained ziti (or pasta of your choice, such as penne)
0/5 (0 Votes)

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In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 m...

  • 4 tsp olive oil
  • 3 Italian sausages , casings removed
  • 3 cloves garlic, minced
  • 1/2 tsp hot pepper flakes
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 tsp salt
  • 1 pinch granulated sugar
  • 1 cup rinsed drained canned navy beans
  • 5 cups mezzi rigatoni or rigatoni pasta
  • 8 cups chopped Swiss chard
  • 2/3 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
0/5 (0 Votes)

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Preheat a grill to high. In an 18-inch roasting pan, add the potatoes, sausage and 4 cups water

  • 2 pounds small new yellow-fleshed potatoes
  • 1 pound andouille sausage, sliced crosswise 1/2 inch thick One 50-count bag littleneck clams
  • Two 1-pound bags steamer clams
  • 2 lemons, 1 cut into 6 rounds and 1 cut into 6 wedges
  • 5 to 6 cloves garlic, smashed and peeled
  • 1 bunch fresh thyme
  • 2 pounds shell-on large shrimp (about 45 pieces)
  • 4 ears corn, broken into 2 or 3 pieces each
  • Melted butter, for dunking
  • Old Bay seasoning, for sprinkling
  • Crusty bread, for mopping
0/5 (0 Votes)

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Backyard Clambake HERB ROASTED PORK TENDERLOIN