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Delicious Soup! You don't have to smoke the tomatoes, simply add 1t of liquid smoke if you want the smokey flavor,...

  • 1 pound sweet Italian Sausage
  • 1 large red onion, peeled and chopped
  • 1- 14 oz. can artichoke hearts, drained
  • 1- 28 oz. can Italian plum tomatoes with juice (smoked-optional)
  • 3 cups chicken stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon fennel seed
  • 1/4 pound penne pasta
  • salt and pepper to taste
  • *Add water, as desired
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Place pork chops in a 13-in

  • 4 bone-in pork loin chops (7 ounces each)
  • 1 cup unsweetened applesauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
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HEAT 1/2 teaspoon olive oil in medium saucepan over medium heat until hot

  • 1 teaspoon olive oil divided
  • 1 each onion, slice
  • 2 cloves garlic, minced
  • 1 each tomato, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 can chicken broth less salt
  • 2 tablespoons hungarian paprika
  • 12 ounces pork tenderloin
  • 3 tablespoons flour
  • 1/3 cup sour cream
  • 6 cups egg noodles, cooked
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PLACE meat in a large, heavy plastic bag

  • 4 pounds beef brisket, trimmed of fat
  • 2 teaspoons celery salt
  • 4 cloves minced garlic
  • 2 teaspoons pepper
  • 1 teaspoon liquid smoke flavoring
  • 1/3 cup worcestershire sauce
  • 4 ounces dried red New Mexico or California chiles
  • 2 cups boiling water
  • 1 tablespoon salad oil
  • 2 tablespoons flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • salt
  • 1 medium onion, thinly sliced
  • 12 each warm tortillas
  • shredded cheese and lettuce
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Place roast in slow cooker

  • 3-4 lb. boneless beef chuck roast
  • 3 tbsp. fresh basil, or 1 tbsp. dried basil
  • 3 tbsp. fresh oregano, or 1 tbsp. dried oregano
  • 1 1/2 c. water
  • 1 pkg. dry onion soup mix
  • 10-12 italian rolls
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Brown dried beef with butter

  • 1/2 stick margarine
  • 3 , 3oz Knauss Dried Beef
  • 1/3 c flour
  • 4 c milk
  • 6 About 6 drops of Worcestershire sauce
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We don't recommend cooking this roast past medium

  • 1 boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
  • 4 teaspoons kosher salt or 2 teaspoons table salt
  • 2 teaspoons vegetable oil plus 1 tablespoon
  • 2 teaspoons ground black pepper
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Flatten pork tenderloin pieces to 1/4-in

  • 1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
  • 1/4 cup butter, melted
  • 1/4 cup mayonnaise
  • 4 to 5 teaspoons prepared mustard
  • 1-1/4 cups crushed herb-seasoned stuffing mix
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Preheat oven to 350ºF (180ºC)

  • 1 cup (250mL) chicken stock
  • 1 cup (250mL) water
  • 8 Bigelow Constant Comment Tea Bags
  • 3/4 cup (180mL) boiling water
  • 3/4 cup (180mL) apple juice
  • 1 tablespoon (15mL) butter
  • 1 small fennel bulb
  • 3 leeks, cleaned, trimmed and thinly sliced
  • 1 pound (500g) pork tenderloin, cut into medallions
  • 1/4 cup (60mL) flour
  • 1 tablespoon (15mL) olive oil
  • 1 - 10 ounces (280g) package of frozen peas
  • 12 mini potatoes, unpeeled and cut into chunks
  • 2 tablespoons (30mL) cornstarch
  • 1/2 cup (125mL) mint leaves, chopped
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1) Cut skin from pork and discard

  • 6 pork loin chops or leg chops (2 lbs)
  • 8-10 cloves garlic
  • 1 cup white vinegar
  • 1 cup water
  • 1 1/2 tsp salt
  • 2 bay leaves
  • 1/2 tsp ground black pepper
  • lard or oil for frying
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1) Cut pork into large cubes and put into a heavy saucepan with the rest of the ingredients

  • 1 kg (2 lb) pork shoulder
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 2 tb soy sauce
  • 2 tb brown sugar
  • 1 tsp salt
  • 1/2 cup vinegar
  • 1/2 bay leaf
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Preheat the oven to 325 degrees F

  • 2 pounds fresh or jarred sauerkraut
  • 4 tablespoons unsalted butter or duck, chicken, or goose fat
  • 1/4 pound apple-cured bacon, cut into 1/2-inch thick slices
  • 3 medium yellow onions, peeled and sliced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 1/2 teaspoons black peppercorns
  • 8 juniper berries, lightly crushed
  • 1 head garlic, split in 1/2 crosswise
  • 2 ham hocks, scored
  • 2 cups chicken stock
  • 2 cups dark or amber beer (recommended: Abita Amber)
  • 1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths
  • 1 pound bratwurst or veal sausage, cut into 3-inch lengths
  • 4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops)
  • Creole, whole-grain, or Dijon mustard, for serving
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Emeril's Never Enough Pork Beer-Braised Sauerkraut Italian Sausage, Smoked Tomato and Artichoke Soup