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Can use beef or lamb

  • 4 cups buttermilk plus 1 cup water
  • 3 lbs leg of lamb or stewing beef, fat trimmed, in 2 inch cubes
  • 2 tbsp coriander seeds
  • 1/2 cup canola oil
  • 1 1/2 tbsp cumin seeds
  • 3 tbsp chopped garlic
  • 10-15 2 inch pieces dried red chilies
  • 15 cloves
  • Seeds from 10 black cardamom pods
  • 1 tbsp salt
  • 10 oz potato (1 large), mashed
0/5 (0 Votes)

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Preheat oven to 300 F Start by placing the onion quarters in bottom of pot, Sprinkle pork with salt and pepper, t...

  • 2 onions, peeled and quartered
  • 1 whole pork butt or pork shoulder roast
  • salt & pepper
  • 1 11 oz. can chipotle peppers in adobo sauce
  • 2 cans pop (Dr. Pepper or Root Beer)
  • 4 packed T brown sugar
0/5 (0 Votes)

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Preheat oven to 325. Place meat in a large oven-safe dutch oven or roasting pan

  • 5 lbs. beef chuck roast, well trimmed
  • 1 large onion, quartered
  • 1 small green pepper, seeded and quartered
  • 10 cloves
  • 2 large carrots, cut in thirds
  • 2 celery ribs, cut in thirds
  • 1 cup fresh parsley springs
  • 3 bay leaves
  • 2 beef bouillion cubes
  • 1/2 tsp. black pepper
  • 3 quarts hot water
  • 1/2 lb. noodles
0/5 (0 Votes)

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Preheat oven to 325 Grease a shallow baking dish Ina bolw, mix together cheese, bacon, chives, salt and pepper C

  • 4 boneles pork chops
  • 6 oz feta cheese
  • 3 slices bacon (cooked and crumbled)
  • 3 tbs chives
  • Garlic Salt and pepper
0/5 (0 Votes)

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Preheat oven to 400. Place the garlic head in a small piece of aluminum foil, drizzle with oil, seal and roast for ...

  • 1 head garlic, end sliced off
  • 1 tsp extra-virgin olive oil
  • 2 cups lumaconi (or any small pasta)
  • 2 Italian sausage links, casings removed
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 cup milk
  • 1 thyme sprig, leaves removed
  • 1 oregano sprig, leaves removed
  • 2 cups chopped spinach
  • coarse salt and freshly ground pepper
0/5 (0 Votes)

By

Great with a spinach salad

  • 1/2 (500 g) pkg spaghetti or fettuccine
  • 1 bunch broccoli
  • 1 large carrot
  • 1 yellow pepper, cut into julienne strips (optional)
  • 4 centre-cut, fast-fry pork chops, preferably boneless
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) teriyaki sauce
  • 1 tbsp (15 mL) dark sesame oil
  • 1 1/2 tsp (7 mL) hot chili-garlic sauce
  • 4 garlic cloves, minced, or 2 1/2 tsp (12 mL) bottled chopped garlic
  • vegetable oil
  • 1/4 cup (50 mL) water
0/5 (0 Votes)

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1. To make the adobada (marinade), saute' the onion and garlic in olive oil; then add the chiles and cook until so...

  • 1 small white onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 guajillo chiles, chopped
  • 1 cup chicken broth
  • salt & pepper to taste
  • 1 pound pork roast or chicken breasts
  • Avocado slices, pineapple slices, and salsa for garnish
  • 2 limes, quartered
0/5 (0 Votes)

By

Preheat oven to 300 degrees F

  • 1/4 cup canola oil
  • 1 oz pack of dry ranch dressing
  • 1/3 cup fully-cooked crumbled bacon
  • 1/4 cup grated Parmesan cheese
  • 4 cups oyster crackers
  • 1 teaspoon garlic salt
  • fresh ground black pepper
0/5 (0 Votes)

By

Garlic-Lemon Chicken Breasts Grilled on the Big Green Egg

  • 5 Organic chicken breasts
  • 3 cloves garlic
  • 1 large lemon, squeezed
  • 1/3 cup extra olive oil
  • Salt and pepper
  • Fresh chopped parsley
3/5 (1 Votes)

By

Paula Deen

  • 2 Tbsp. butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 egg whites
  • 1 (6-ounce) box chicken-flavored stuffing mix, crushed
  • 6 boneless pork chops (about 2 pounds)
0/5 (0 Votes)

By

Mix water and butter. Add stuffing

  • 1 1/4 c boiling water
  • 4 T butter, melted
  • 4 c herb seasoned stuffing
  • 2 c cooked broccoli cuts
  • 2 c cubed cooked turkey
  • 1 can consensed cream of celery soup
  • 1/2 c milk
  • 1 c shredded cheddar cheese
0/5 (0 Votes)

By

Preheat the oven to 400 degrees F

  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1 cup Tawny Port
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/2 cup fine dry breadcrumbs
  • 1/2 teaspoon chopped fresh thyme leaves
  • Pinch salt
  • Pinch freshly ground black pepper
  • 4 ounces goat cheese, crumbled
  • 4 ounces prosciutto, thinly sliced
  • 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • Pear and Parsnip Puree, recipe follows
  • Port Wine Sauce, recipe follows
  • Fresh thyme sprigs, for garnish
0/5 (0 Votes)

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Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce Lamb in Buttermilk Curry