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in medium saucepan, melt margarine

  • 6 tb margarine or butter
  • 1/3 cup flour
  • 1/2 teas salt
  • 1/4 teas pepper
  • 1/8 teas thyme
  • 1 cup chicken broh
  • 1 cup half and half
  • 1 chicken bouillon cube
  • 2 tb sherry or cookin wine
  • 4 oz can mushroom pieces and stems undrained
  • 3 cups cubed, cooked turkey
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Rinse the turkey inside and out; remove the neck and giblets

  • 14 ” Dutch oven or larger, depending on the size of the turkey
  • 1 small turkey
  • 1 tbsp black pepper
  • 1 tsp sage
  • 1 tsp thyme
  • 1 cup water
  • 1 clove garlic
  • 1 onion
  • 1 stalk celery
  • 2 or 3 pieces bacon
  • 1 cup baby carrots or 2 carrots cut into large chunks
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trim fat off of meat and cut into 2

  • 500 gr rump steak
  • 1 Romaine lettuce (large pcs)
  • 1 Tomato (halved and thinly sliced)
  • 1 Onion (sliced thin)
  • 50 gram roasted peanuts (chopped)
  • 3 tbsp oil
  • For the marinade
  • 1 hot chili pepper
  • 15 gr garlic (roughly chopped)
  • 25 gr ginger (roughly chopped)
  • 1/2 lime (juice)
  • 1 tbsp palm sugar
  • 3 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp ketchup
  • 1 tsp ground black pepper
  • For the dipping sauce
  • 1/2 Lime (juice)
  • 2 tsp ground black peppr
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great casserole with rice

  • 1-2 lb. sausages
  • 1 green pepper (cut into strips)
  • 2 celery stalks thinly sliced
  • 1 small onion sliced
  • 1-14oz can of pineapple chunks
  • 1/4 cup vinegar
  • 1 tblsp soy sauce
  • 2 tblsp cornstarch
  • 1/4 cup brown sugar
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This wonderful duck recipe came from a great restaurant in Seattle

  • Marinade:
  • 2-1/2 tablsepoons Szechuan peppercorns
  • 3 t ablespoons kosher salt
  • 1 teaspoon five-spice powder
  • 1 5-pound duckling, washed and patted dry
  • Other ingredients:
  • 2 whole green onions, cut into 1-inch lengths
  • 2 inches fresh ginger root, sliced and gently crushed
  • 5 - 7 cups peanut oil
  • Plum sauce
  • Equipment:
  • 14 -inch wok with lid
  • 9 -inch glass pie plate
  • 10 -inch heavy frying pan
  • Food processor, spice mill or blender
  • One pair disposable chopsticks or steamer rack
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In a large pot, bring the chicken stock, olive oil, and potatoes to boil, then simmer until the potatoes are fork-t...

  • 2 quarts chicken stock
  • 2 Tablespoons olive oil
  • 2 pounds peeled white potatoes,
  • cut into 1 inch thick chunks
  • 2 cloves peeled and chopped garlic
  • 1/2 teaspoon black pepper
  • 1 pound well-washed kale, drained in a colander,
  • center stems removed, and chopped
  • 1 pound link of smoked beef sausage,
  • cut into 1/8 inch slices and lightly browned
  • 2 cloves peeled and chopped garlic
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1. Warm the oil in a large skillet over medium-high heat

  • 2 tablespoons extra virgin olive oil
  • 1/2 pound hot Italian sausage, casings removed
  • 1 large sprig fresh rosemary
  • 1 fat garlic clove, finely chopped
  • 1 1/2 pounds ripe plum tomatoes, trimmed and diced
  • 1/4 cup green pitted olives, slivered
  • Salt to taste
  • 1/2 pound whole-wheat pasta, like penne.
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from Food Network Magazine

  • All-purpose flour, for dusting
  • 1 pound pizza dough, thawed if frozen
  • 4 1/2 tablespoons extra-virgin olive oil
  • 8 ounces ground pork
  • Kosher salt and freshly ground pepper
  • 2 1/2 teaspoons smoked paprika
  • 1 red bell pepper, chopped
  • 8 ounces shredded mozzarella (about 2 cups)
  • 6 cups mixed greens
  • 1 tablespoon sherry vinegar or red wine vinegar
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Marinate chestnuts in sauce for 10 minutes

  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp seasoned salt
  • Water Chestnuts
  • Bacon
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eparation Combine water and supgar in a food processor

  • ough
  • 1 cup warm water (105°F to 115°F)
  • 1 tablespoon sugar
  • 1 envelope dry yeast
  • 3 tablespoons olive oil
  • 3 cups (or more) all purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon chopped fresh Toppings
  • 3/4 cup olive oil
  • 6 tablespoons balsamic vinegar
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 pound spicy Italian sausages
  • 2 yellow or red bell peppers, cored, lengthwise
  • 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
  • 2 cups grated mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
  • 4 plum tomatoes, halved, seeded, chopped
  • 3/4 cup chopped green onion tops Add coals to
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Combine all ingredients in a blender

  • GARLIC TURKEY MARINADE
  • 2 cups vegetable oil
  • 1 1/2 Tablespoons Beau Monde seasoning
  • 1 1/2 Tablespoon salt
  • 2 Tablespoons Hungarian Paprika
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons minced garlic
  • dash Tabasco
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Directions in a large stewpot, brown lamb and first set of onions

  • 4 * 4 Pounds Lamb -- chopped
  • 4 * 4 Large Onion -- chopped
  • 1/2 * 1/2 Cup Olive Oil
  • 6 * 6 Ounces Tomato Paste
  • 2 * 2 Large Tomatoes -- chopped
  • 1 * 1 Tab Cumin
  • 1 * 1 Teaspoon Black Pepper
  • 1 * 1 Teaspoon Curry Powder
  • 1 * 1 Teaspoon Cayenne
  • 5 * 5 Cloves Garlic
  • * Salt -- to taste
  • 2 * 2 Medium Bell Pepper -- chopped
  • 1 * 1 Large Butternut Squash
  • 4 * 4 Medium Turnips -- chopped
  • 4 * 4 Medium Carrot -- stripped
  • 1 * 1 Pound Onion -- finely chopped
  • 1 * 1 Pound Potatoes
  • 2 * 2 Cups Dry Couscous -- cooked
  • 2 * 2 Medium Green Onion -- chopped
  • 3 * 3 Sprigs Parsley -- chopped
  • 2 * 2 Medium Lemons
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Tunisian Couscous (variation with Lamb) turkey newburg