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FOLLOW MIXING/BAKING DIRECTIONS ON POTATO BOX MIX POTATOES AND ADD ONION IN LARGE BOWL BROWN CHOPS UNTIL 1/2 ...

  • 4 PORK CHOPS
  • 5 1/4 OZ. SCALLOPED POTATOES
  • (ANY FLAVOR EXCEPT SOUR CREAM AND ONION)
  • 1 ONION - CHOPPED
  • 1 CUP SHREDDED CHEDDAR
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in a large skillet over medium heat, crumble and cook sausage until browned

  • 1 lb original sausage
  • 1 can condensed cream of mushroom soup
  • 1 cup beef broth
  • 1 can (2.5 ounce) mushrooms drained
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup sour cream
  • 8 ounces noodles, prepared
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Cook sausages in a saute pan in an inch of water for about 8 minutes; turn sausages and cook until done on the insi...

  • 1 package Four Cheese Italian Sausages
  • 1 package(16oz) small Pasta
  • 1 can (14.5oz) diced Tomatoes
  • 3/4 cup Balsamic Vinagrette Dressing
  • 1/4 cup plus 2 tablespoons chopped Fresh Basil, divided
  • 2 teaspoons minced Garlic
  • 6 oz cubed or shredded Mozzarella
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Pour 1/4 C dressing over seak in resealable plastic bag

  • 1/2 C Zestu Ital reduced fat dressing, divided
  • 1 lb well trimmed bonelss beef sirloin steak
  • 1/3 C fat free sour cream
  • 4 1/2 tsp grated parm
  • 1/4-1/2 tsp pepper
  • 1 lg onion thinly sliced
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Place meat in bowl, sprinkle with dry ingredients

  • 4 b. beef roast
  • 1 med. onion, sliced
  • 1 tsp. whole all spice
  • 1 tsp. whole cloves
  • 1/4 tsp. celery seed
  • little ground pepper
  • 1 small bay leaf
  • 1/2 tsp. salt
  • 1/2 tsp. mustard seed
  • 1 tsp. sugar
  • 3 c. vinegar
  • 1 c. water
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In a small saucepan, bring garlic, broth and 1 cup water to boil; reduce heat and simmer for 10 minutes

  • 40 cloves garlic, peeled (about 3 large heads)
  • 1 cup beef broth
  • 3 anchovies
  • 4 lb. Short cut leg of lamb (2 kg)
  • 2 T olive oil
  • 1 T minced fresh rosemary
  • 1 tsp dried thyme
  • ¼ tsp each sea salt or table salt and pepper
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Preheat oven to 375°F and line a baking pan with aluminum foil

  • 2 pork tenderloins, about 2 to 2-1/4 pounds
  • Salt and pepper
  • 1 shallot
  • 2 cloves garlic
  • 1 cup sun-dried tomatoes (julienne cut in pouch)
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon olive oil, plus more if needed
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Cut pocket into the side of each chop

  • 4 thick-cut boneless pork loin chops
  • 3 Tbsp. chopped fresh sage
  • 1/2 cup chopped orange flavored dried cranberries, divided
  • 2 Tbsp. breadcrumbs
  • 1 tsp. garlic pepper
  • 2 Tbsp. butter
  • 2 shallts, sliced
  • 1/2 cup whole berry cranberry sauce
  • 1 Tbsp. cider vinegar
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If using veal round steak, cut into 4 serving pieces

  • 4 veal cutlets (about 3oz each) or 3/4 pound veal round steak about 1/2 inch thick.
  • 4 thin slices smoked sliced ham
  • 4 thin slices Swiss cheese
  • 2 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon groun allspice
  • 1 egg, slightly beaten
  • 1/2 cup dry bread crumbs
  • 3 Tablespoons shortening
  • 2 Tablespoons water
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Preheat oven to 325. Sprinkle roast with salt and pepper

  • 3-4 lb. boneless pork single loin roast
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 T cornstarch
  • 1/3 cup water
  • 1 T olive oil
  • 1 small sweet red pepper, seeded and minced
  • 1 jalapeno pepper, seeded and minced
  • 1/3 cup cider vinegar
  • 2 T sugar
  • (In a pinch, melt a jar of hot pepper jelly instead of making the glaze.)
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Adapted from William Hudanich

  • 8 tablespoons margarine, melted
  • 1 cup olive oil
  • 1 cup cider vinegar
  • 10 tablespoons Worcestershire sauce
  • 3 teaspoons salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon dried mint
  • 4 pounds boneless top sirloin, trimmed and cut into 2-inch cubes
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Chop beef; Add other ingredients

  • 1 jar Armour Dried Beef
  • 8 oz. cream cheese
  • 1 Pint sour cream
  • 4 green onions and tops, sliced
  • salt and pepper
  • Triscuits
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Dried Beef Dip QUICKIE PORK CHOP CASSEROLE