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Preheat oven to 350 Prepare rice according to package instructions, cooking for about 15 to 20 minutes

  • 1 box Uncle Ben’s Long Grain & Wild Rice Original Recipe with Herbs
  • 1 can cream of mushroom soup undiluted
  • 1 lb. breakfast sausage links cut into bite size pieces (Jesse Jones original is best per Candy) Note from Andrea: If you like spicy, you could do a hot sausage. I have also made it with turkey sausage.
  • 1 package of fresh sliced mushrooms sautéed in 3 Tbsp. butter (add liquid to casserole – I also added some garlic as I was cooking this and some dried onion flakes) or if you can find them 1 lg. can B and B sliced mushrooms
  • ½ cup slivered or sliced almonds – toasted
  • Salt and pepper to taste
  • Curry to taste – about 1 T. if doubling recipe
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Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book

  • 4 1-inch-thick pork rib chops on the bone
  • Salt and freshly ground black pepper
  • 8 fresh sage leaves
  • 4 1-inch-thick slices Gruyere cheese
  • 8 thin slices Black Forest ham
  • Toothpicks
  • 2 tablespoons extra-virgin olive oil (EV00) (twice around the pan)
  • 2 tablespoons unsalted butter
  • 1 pound white button mushrooms, sliced
  • 2 garlic cloves
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups chicken stock or broth
  • 1 tablespoon Dijon mustard
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Dami Glace Directions: Set a heavy saucepan (preferably non-stick) over high heat

  • Ingredients:
  • Fennel Braised Pork Chops: (Note, the demi glace will be quite salty and no additional salt is needed for the chops.)
  • 2 lbs 1 1/2″ thick Pork Chops (2 very large or 4 small chops)
  • 1 Apple, peeled, cored, and sliced
  • 1 Fennel bulb, fronds removed and saved, sliced
  • 4 sprigs fresh Thyme
  • 1 Tablespoon fresh Sage, minced
  • 1 teaspoon freshly ground Black pepper
  • 1 teaspoon ground Fennel
  • 1/2 teaspoon Garlic powder
  • 2 teaspoons of Argan oil (or hazelnut or olive oil)
  • 1/4 cup Apple Cider
  • Apple Cider Demi Glace (Adapted from Cuisine Unlimited)
  • 2 cups apple cider
  • 3/4 cup apple cider vinegar
  • 1 head garlic, cut in half
  • 2 shallots, quartered
  • 3 bay leaves
  • 2 dozen peppercorns
  • 6 cups chicken stock
  • Sea salt (To taste, I found it unnecessary but this will depend on the saltiness of your chicken stock.)
  • White pepper (I used a very tiny pinch)
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Pour the wine in a bowl and heat in the microwave on high for 10 seconds

  • 1/4 cup Madeira
  • 1/4 oz. dried porcini mushrooms
  • 2 cups fresh King Oyster mushrooms
  • 1 Tbsp. plus a pinch coarse salt
  • 3 Tbsp. olive oil
  • 1 shallot, finely chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 smoked boneless duck breast (about 10 oz), (or goose, chicken or turkey breast)
  • 2 tsp. chopped fresh rosemary
  • 1 cup homemade chicken stock or reduced sodium chicken broth
  • 1 lb. pappardelle
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Chopped flat-leafed parsley
  • Add garlic and cream, if desired
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In small bowl, mix paprika with sugar, 2 t salt & 1 t pepper

  • 2 t sweet paprika
  • 1 t dark brown sugar
  • Kosher salt & pepper
  • 1 1/2 lb. sirloin steak
  • 1/4 C olive oil
  • 3 thinly sliced garlic cloves
  • 2 med. shallots, thinly sliced
  • 1 T drained capers
  • 1 t chopped fresh sage
  • 8 piquillo peppers ( roasted Spanish peppers) seeded & chopped
  • 1 t Dijon mustard
  • 1/2 t Worcestershire sauce
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Mix the paprika, sugar, and onion powder in a bowl

  • 6 Tbls paprika
  • 3 Tbls granulated sugar
  • Scant Tbls onion powder
  • Kosher salt and coarsely ground black pepper
  • 1 10-to-12-lb boneless pork shoulder or pork butt, rinsed and dried
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Bring a large pan sprayed with nonstick spray to medium heat on stove

  • 1 lb raw lean ground turkey
  • 1 29oz can tomato sauce
  • 1 14.5oz can diced tomatoes
  • 1 15oz can chili beans (pinto beans in chili sauce), undrained
  • 1 15oz can red kidney beans, drained and rinsed
  • 3/4 cup canned sweet corn, drained
  • 4-5 canned chipolte peppers in adobo sauce, chopped, sauce reserved
  • 2 bell peppers (in diffrent colors), chopped
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 tsp. minced garlic
  • 2 tsp. Worcestershire sauce
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 oz VERY dark chocolate (70% + cacao), broken into small pieces
  • salt to taste.
  • Optional topping: fat-free sour cream
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The cheese on the inside of these burgers not only lends a smokiness even if you don't grill them over hot coals, b...

  • 1 1/2 - 2 lbs (675-900 g) ground lamb
  • 4 - 6 thick slices smoked gouda cheese
  • Salt and freshly ground pepper to taste
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8 servings at 263.9 calories

  • 1 Peach, slived
  • 1 plum, slived
  • 1 lemon, sliced
  • 1 cup of freshly squeezed orange juice
  • 1/2 cup of brandy or fruit schnapps
  • 2 bottles of Lambrusco — frizzante red Italian wine
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Preheat oven to 200°F

  • Pork Cutlets with Figs and Balsamic Vinegar Bon Appétit | October 1998
  • In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.
  • Yield: Serves 4
  • 8 1/3 -inch-thick slices center-cut pork loin
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup minced shallots
  • 3 tablespoons balsamic vinegar
  • 1 cup canned low-salt chicken broth
  • 6 fresh ripe figs, quartered
  • 1/2 cup whipping cream
  • 1 tablespoon minced parsley
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Melt butter and saute vegetables

  • 14 lbs 8 guests 10 cups of stuffing 4 1/4 - 4 1/2 hrs 325F
  • dried bread cubes
  • 1 c sliced mushrooms
  • 1 c celery
  • 1 onion chopped
  • 1/2 butter or margarine
  • 1 tsp salt
  • 1 T savory
  • 1 tsp sage
  • 1 tsp poultry seasoning
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You can use either canned or fresh chestnuts

  • 6 oz bacon, diced
  • 5 shallots, minced
  • 4 lb brussel sprouts, halved lengthwise
  • 1 cup roughly chopped roasted and peeled chestnuts (fresh or jarred)
  • 2 tbs choppped fresh thyme
  • Salt & Pepper to taste
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Roasted Brussels Sprouts with Bacon & Chestnuts Sausage and Wild Rice Casserole