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Heat oven to warm setting

  • 2 pounds veal scallops pounded or sliced
  • into 16 very thin pieces
  • 8 fresh sage leaves (or 1 tspn dried sage)
  • 4 ounces fontina cheese thinly sliced
  • 8 slices proscuitto - (thin slices)
  • 5 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 3/4 cup dry white wine
  • 2 tablespoons chopped Italian (flat leaf) parsley
  • Lemon wedges for garnish
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Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat

  • 1/4 cup olive oil
  • 1 cup pecans coarsely chopped
  • 3/4 cup finely-chopped shallots
  • 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
  • 1 1/2 pounds baby spinach rinsed, dried
  • 1 sheet matzo
  • 1 tablespoon salt plus
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
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Preheat oven to 325 degrees

  • 3 pounds well trimmed beef brisket - (to 4)
  • 1 tablespoon cajun seasoning (or hot/spicy seasoned salt)
  • 2 tablespoons water
  • 1/2 teaspoon hot sauce
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Heat the oil in a 5-quart Dutch oven over medium heat

  • 1 tablespoon grape seed oil
  • 1 cup diced onion
  • 1 garlic clove minced
  • 2 pounds shredded cored red cabbage about 16 cups
  • 1 cup water
  • 1/4 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon fennel seeds
  • 1 1/2 teaspoons salt
  • 2 slices bacon cut in quarters
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Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat

  • 2 tablespoons oil
  • 1 large onion
  • 1 pound corned beef
  • 1 large garlic clove
  • 1/2 cup dark brown sugar - (packed)
  • 1 dash ground cloves
  • 1/4 teaspoon ground allspice
  • 1 tablespoon Dijon mustard
  • 1 cup beef broth
  • 2 tablespoons frozen orange juice concentrate
  • 1/4 cup Bourbon
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For the Warm Cranberry And Apple Chutney: Heat the oil in a non-aluminum saucepan over medium-high heat

  • WARM CRANBERRY AND APPLE CHUTNEY:
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 4 boneless skinned duck breast halves abt 1 lb total
  • 2 teaspoons olive oil
  • 2 teaspoons unsalted butter
  • 1 teaspoon olive oil
  • 1 red onion chopped
  • 1 teaspoon minced garlic
  • 2 tart apples unpeeled, cored, and diced
  • 2 cups fresh or frozen cranberries
  • 1/2 cup light brown sugar - (packed)
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
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Heat the oil in a 4-quart pot over medium-high heat

  • 2 teaspoons oil
  • 1 large onion chopped
  • 1 cabbage head quartered, cored, and roughly diced
  • 1 can crushed tomatoes with added puree - (28 oz)
  • 1 can beef broth - (14 1/2 oz)
  • 1 can low-sodium chicken broth - (14 1/2 oz)
  • 1/4 cup light brown sugar - (packed)
  • 2 teaspoons sweet Hungarian paprika
  • 1/4 teaspoon dried red pepper flakes
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • freshly-ground black pepper
  • 1/2 cup water
  • 1 pound smoked beef kielbasa sausage split lengthwise, and cut in 1/2" thick slices
  • 1 can tomato soup - (10 3/4 oz)
  • 3 tablespoons lemon juice - (to 5)
  • 2 tablespoons minced Italian parsley (optional garnish) (or snipped chives)
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For the Vegetable Stuffing: In a large, heavy skillet, heat the oil over medium heat and cook the onions and garli...

  • VEGETABLE STUFFING:
  • 1 turkey - (15 to 20 lbs)
  • 1/4 cup oil
  • 1 cup apricot preserves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 3 onions finely chopped
  • 3 garlic cloves minced
  • 4 celery stalks finely diced
  • 6 carrots peeled, grated
  • 1 parsnip grated
  • 2 zucchini unpeeled, grated
  • 1/2 cup raisins plumped in
  • 1 cup Concord grape wine
  • 1/2 cup minced parsley
  • 2 tablespoons matzo meal - (to 3)
  • 2 tablespoons matzo cake meal - (to 3)
  • 2 tablespoons uncooked Passover cereal - (to 3) (optional)
  • 1/4 cup dry red wine
  • Salt to taste
  • Freshly-ground black pepper to taste
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* Note: Marrow and cranberry beans and basil oil can be found at specialty groceries

  • QUICK SAUCE:
  • 1/2 cup oil
  • 1 1/2 pounds bones
  • 3 cups water divided
  • 2 1/2 cups chicken stock divided
  • 1 cup finely-minced onions
  • 1 cup finely-minced leeks, white part only
  • 1 cup finely-minced carrots
  • 2 cups veal stock (or 1 cup veal stock plus 1 cup stock made with same bones)
  • CASSOULET OF BEANS:
  • 1/4 cup fava beans peeled
  • 1/4 cup soy beans
  • 2 tablespoons dried marrow see * Note (or other white beans)
  • 2 tablespoons dried cranberry beans see * Note
  • 1/2 cup chicken stock
  • 2 pieces leek, white parts only - (2" long)
  • 2 pieces carrot - (2" long)
  • 2 pieces onion wedge - (2")
  • 1/4 cup green beans
  • 1/4 cup yellow wax beans
  • 1 recipe Quick Sauce lamb variation
  • 1 teaspoon butter
  • 1 plum tomato peeled, seeded, and cut into 1/2" diamonds
  • 2 teaspoons finely-minced mixture leek, carrot and onion
  • Course salt to taste
  • Freshly-ground black pepper to taste
  • LAMB:
  • 6 double-cut rib lamb chops - (4 to 5 oz ea)
  • Course salt to taste
  • Freshly-ground black pepper to taste
  • Oil
  • 2 tablespoons butter
  • 3 garlic cloves crushed
  • 6 thyme sprigs
  • 1 rosemary sprig
  • Basil oil see * Note
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* Note: Look for panko at Asian markets and well-stocked supermarkets

  • 1/3 cup oil
  • 2 tablespoons butter
  • 1 1/4 pounds turkey cutlets
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/3 cup flour
  • 2 eggs beaten
  • 3/4 cup panko (Japanese bread crumbs) see * Note
  • 1 lemon cut in 4 wedges
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Place sauerkraut in large pot with water

  • 3 jars sauerkraut - (2 lbs ea) drained, washed
  • 2 cups water
  • 3 pounds pork spareribs cut into pieces
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Hungarian paprika to taste
  • 1 onion chopped
  • 2 green bell peppers seeded, chopped
  • 2 celery stalks - (to 3) chopped
  • 4 polish sausages cut 1/2" slices
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For the Roasted Duck: Combine soy sauce, sugar cane juice, oil, lemon zest, lime zest, cumin seeds, bay leaves, pe...

  • ROASTED DUCK:
  • 2 cups soy sauce
  • 1/2 cup sugar cane juice
  • 1/2 cup oil
  • Grated zest of 1 lemon
  • Grated zest of 1 lime
  • 2 teaspoons toasted cumin seeds
  • 3 bay leaves crushed
  • 1 teaspoon freshly-ground black pepper
  • 1/2 teaspoon hickory smoke
  • 1/2 teaspoon minced garlic
  • 8 duck breast halves - (6 oz ea)
  • TAMARIND SAUCE:
  • 3 cans concentrated beef broth - (10 1/2 oz ea)
  • 3 shallots chopped
  • 1/2 teaspoon minced garlic
  • 1 tablespoon oil
  • 2 cups red wine
  • 2 1/2 cups thawed frozen tamarind
  • 2 teaspoons molasses
  • 2 teaspoons brown sugar - (lightly packed)
  • Salt to taste
  • Freshly-ground black pepper to taste
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Chino Latino Roasted Duck With Tamarind Sauce Veal Saltimbocca