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Preheat oven to 425 degrees

  • 12 jumbo raw shrimp - (16/20 count) peeled, deveined
  • 12 large sea scallops trimmed, and well drained
  • 1 lime juiced, zested
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grill seasoning (or coarse salt and black pepper)
  • 1 teaspoon hot red pepper flakes
  • 12 slices center-cut or applewood smoked bacon cut in halves
  • Toothpicks as needed
  • 3 scallions very thinly sliced
  • on an angle
0/5 (0 Votes)

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In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer

  • 4 bratwurst sausages 1 package, found in
  • packaged meats case
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sauerkraut rinsed, drained
  • 1 cup sweet red pepper relish
  • 1 loaf pumpernickel cocktail bread 2" square
  • loaves of bread, Pepperidge Farm
  • brand recommended (or quarter several slices of any
  • sliced, store bought dark or whole grain bread, as substitute)
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Generously salt and pepper the veal shanks and dredge them in the flour to coat lightly

  • 4 veal shanks cracked
  • 1 pound veal stew meat cubed
  • Flour for dredging
  • 2 tablespoons olive oil
  • 2 celery ribs chopped
  • 3 medium carrots chopped
  • 3 medium garlic cloves crushed
  • 4 anchovy filets drained, mashed
  • 1 teaspoon dried marjoram
  • 2 fresh thyme sprigs chopped
  • 1 cup dry white wine
  • 1 can chopped tomatoes - (14 oz) drained
  • 1 bay leaf
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup Italian flat leaf parsley
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In pressure cooker, saute bacon until crisp

  • 2 cups dried black eyed peas - (12 oz) soaked overnight, and rinsed
  • 1/2 pound bacon cut 1/2" pieces
  • 1 large red onion minced
  • 3 garlic cloves chopped
  • 6 cups chicken broth
  • 1/4 cup tomato paste
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • 1 teaspoon coarse sea salt (or granulated salt)
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons brown sugar
  • 1/2 pound turkey kielbasa cut 1" pieces
  • 1/3 cup chopped green bell pepper
  • 1/3 cup coarsely-chopped parsley
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Preheat the oven to 350 degrees

  • 2 whole ducks
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Garlic powder to taste
  • Poultry seasoning to taste
  • 1 large onion quartered
  • 1 apple quartered
  • 1 orange quartered
  • 4 ribs celery cut 1" pieces
  • 1/3 cup soy sauce
  • 1/3 cup vegetable oil
  • 1/2 cup red Burgundy wine
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Preheat oven to 450 degrees

  • 1/2 pound Italian sausage
  • 4 small ciabatta
  • 1 jar hazelnut chocolate spread - (13 oz)
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In a large bowl, combine the veal, duck liver, chopped pancetta, bread crumbs, garlic, rosemary, and thyme, season ...

  • 1/2 pound ground veal
  • Liver from the duck finely chopped (or substitute chicken liver)
  • 1/4 pound pancetta finely chopped, plus
  • 1/4 pound pancetta sliced
  • 1/4 cup bread crumbs soaked in milk
  • 3 garlic cloves sliced
  • 1 branch rosemary leaves finely chopped
  • 1 pinch thyme leaves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 Pekin duck cleaned, plucked
  • 1/4 cup extra-virgin olive oil
  • 1 onion coarsely chopped
  • 1 carrot coarsely chopped
  • 1 celery rib coarsely chopped
  • 2 cups white wine
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Preheat the grill or broiler

  • 12 slices eye-of-round beef, 3/4" thick ea
  • 12 slices prosciutto
  • 12 sage leaves
  • 12 slices Italian round peasant bread cut into cubes
  • 1/2 pound pancetta cut into 1" cubes
  • Extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
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In a 12- to 14-inch sauté pan, heat the oil over high heat until smoking

  • 2 tablespoons extra-virgin olive oil
  • 1 pound sweet Italian sausage
  • 1 onion roughly chopped
  • 3 garlic cloves roughly chopped
  • 1/2 pound seedless green grapes
  • 1/2 pound seedless red grapes
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Saba for drizzling
5/5 (1 Votes)

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In a large 12- to 14-inch saute pan, heat olive oil over medium heat

  • 4 tablespoons virgin olive oil
  • 8 veal medallions - (2 oz ea) from rack or loin
  • 2 ounces all-purpose flour
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 ounces domestic mushrooms quartered
  • 8 ounces Marsala wine (may substitute any light sweet sherry)
  • 2 tablespoons unsalted butter cold
  • 2 tablespoons chopped fresh thyme leaves (or 2 tspns dry thyme leaves)
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Pre-heat your broiler and oven to 400 degrees

  • 1 1/2 pounds Fresh Homemade Sausage (see recipe) (or Italian style from your butcher)
  • 4 tablespoons virgin olive oil
  • 4 Russet potatoes scrubbed, skin on, cut 1" cubes, in cold water to cover
  • 2 large Spanish onions cut 1" cubes
  • 2 dried hot chilies - (abt 2" to 3" long)
  • 2 tablespoons finely-chopped fresh rosemary leaves
  • 1 garlic head cloves removed
  • but not peeled
  • 6 ounces dry white wine
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Prepare the Whiskey Sauce: In an enameled saucepan, dry-roast the garlic over medium-high heat until the skin char...

  • WHISKEY SAUCE:
  • 2 pork tenderloins - (1 lb ea)
  • 6 garlic cloves unpeeled
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons beef stock
  • Juice of 2 lemons
  • 2 tablespoons bourbon
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Pork Tenderloin With Whiskey Sauce Bacon Wrapped Shrimp And Scallops