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serve with long grain rice

  • 1 tbsp.(15ml.) vegetable oil
  • 4 pork loin chops,1/2" thick, trimmed
  • 3/4 c (175ml) chicken stock
  • 2 tbsp. (25ml) soy sauce
  • 1 tbsp.(15ml) cornstarch
  • 1 tbsp.(15ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp.(5ml) minced gingeroot
  • 1 tsp.(5ml) liquid honey
  • 1 green onion, chopped
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Sprinkle steaks with brandy, cover and refrigerate for 30 minutes

  • 4 8-ounce beef tenderloin
  • 1 tablespoon brandy
  • 2 tablespoons butter
  • 4 teaspoons cracked peppercorns
  • 1/2 teaspoon salt
  • 2 tablespoons minced shallots or red onion
  • 1/4 cup balsamic vinegar
  • 2 cups quartered or sliced strawberries
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Combine lemon juice, oil, garlic rosemary, oregano and pepper in bowl just large enough to hold meat, or sealable b...

  • 1 pound beef sirloin, cut in 1" cubes
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon rosemary leaves, lightly rubbed
  • 1 teaspoon oregano
  • 1/4 teaspoon black pepper
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A great appetizer. It's hard not to eat them all before time to serve

  • 20 stalks fresh asparagus, rinsed
  • 1 pound slice bacon
  • 1/2 cup seedless raspberry jam
  • 1/2 cup Dijon mustard
  • 2 tsp honey
  • salt
  • Freshly ground black pepper
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Pound the pork very thin. Mix the pepper with the flour and dredge each slice of pork

  • 1 pound pork butt, sliced thin
  • 1/4 teaspoon pepper
  • 1 cup flour
  • olive oil
  • 1 clove garlic, crushed
  • juice of 1 lemon
  • 1/2 cup white wine
  • 1 tablespoon capers, chopped
  • 3 tablespoons parsley, chopped
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In bowl, stir together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and...

  • 1/2 cup ketchup
  • 2 tablespoons dijon mustard
  • 1 tablespoon fancy molasses
  • 1 tablespoon cider vinegar
  • 2 teaspoons cajun seasoning
  • 2 tablespoons worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 pork loin chops
  • 1 tablespoon chopped fresh parsley
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In a large fry pan, melt butter

  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 2 cups sliced mushrooms
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 red pepper, chopped
  • 1 tsp. dried oregano
  • 1 lb. pork tenderloin
  • 2 tbsp. all-purpose flour
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 cups milk
  • 3 cups penne pasta
  • 1 can 14 oz. tomato sauce
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Old-time beef stew

  • 2 lbs. beef cubed into 1-inch pieces
  • 2 Tbsp. olive oil
  • 2 cups water
  • 1 Tbsp. worchestershire sauce
  • 1 clove minced garlic
  • 2 bay leaves
  • 1 medium onion sliced
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • Dash of ground cloves or allspice
  • 3 large carrots sliced
  • 3 ribs celery chopped
  • 2 Tbsp. cornstarch + 1/4 cup cold water (to thicken gravy)
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Combine first 4 ingredients and baste over tenderloins Chill 8 hours

  • 1/2 cup Molasses
  • 1/4 cup Dijon mustard
  • 2 Tbs. Apple Cider Vinegar
  • 4 3/4 lbs. pork Loin
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Cook pasta according to package directions

  • 10 oz. uncooked bow-tie pasta
  • 1 pkg. smoked sausage, cut into 1/2 inch thick slices
  • 1 Tbs. olive oil
  • 2 medium zucchini, halved lengthwise, sliced
  • 1 medium onion, chopped
  • 1/2 tsp. garlic salt
  • 1/4 tsp. dried oregano
  • 1/4 black pepper
  • 1 can diced tomatoes, undrained
  • 1/4 up grated Parmesan cheese, optional
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Season and brown meat and drain

  • 2 pounds ground beef (or 1 beef 1 pork)
  • 16 oz spaghetti sauce (your favorite)
  • 12 oz mozarella cheese
  • 1 cup sour cream
  • 2 cans crescent rolls
  • 1/4 cup parmesan cheese
  • 4 tbls butter, melted
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Preheat oven to 425 degrees F

  • Leftover roasted turkey or chicken (about 2 to 3 cups shredded)
  • 1 (15-ounce) can black beans, drained
  • 1/2 cup shredded pepper Jack or Monterey Jack cheese
  • 1/2 cup shredded Cheddar
  • 1/2 cup prepared salsa
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 teaspoon ground cumin
  • 2 (9-inch) refrigerated pie crusts
  • 1 egg, beaten with water, if desired, for egg wash
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