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    You are in: Home / Cookbooks / I Smell Meat!
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    21 recipes in

    I Smell Meat!

    If moo'ed, clucked, oinked or swam it'll be in here!
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    This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

    Recipe #38298

    This is my "tradmark" Christmas Eve Dinner. DH won't even order prime rib in a restaurant anymore, because he prefers mine. Its a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving. Here NEEDS a clarification!!! The salt is only intended to produce a shell to keep the moisture in. It's not intended to be consumed unless of course you like extremely salty foods. AFTER the roast has rested for 15 mins. Lightly scrape the salt away but not so much that you remove all the seasonings

    Recipe #73866

    from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.

    Recipe #9954

    I adopted this recipe from Mean Chef. "Mild brine for turkey, chicken or pork."

    Recipe #23687

    74 Reviews |  By Boies

    Delicious !! I found this recipe in a United church cookbook and decided to give it a try. It's a keeper for sure. I had tried others looking for just the right one. My search is over. :o)

    Recipe #41755

    I adopted this recipe after Mean Chef left the site. The recipe is from Fine Cooking Magazine. My comments from my first reviews were, "I prepared these for my Christmas Open House appetizer buffet. I used baby back ribs and rubbed liberally with the spice rub. They smelled heavenly while baking, and had a great flavor even before I added the sauce. Everyone raved, and they were the first item to disappear from the buffet." I have since made these for many, many parties and everyone always loves them. I use baby back ribs, and 2 racks are never enough. Cooking time for baby back ribs is about 3 hours.

    Recipe #105463

    There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast.

    Recipe #108771

    Adapted from The Best of Food and Wine. This recipe is elegant enough for company, special occations or just to treat your family. I usually double the sauce ingredients to have extra for rice, linguine or mashed potato or just for sopping with crusty bread. Serve with your favorite side and crisp salad. This may sound time consuming but if prep work is all done before hand it goes together quite easily. Believe me it is worth it.

    Recipe #135952

    This is a compilation of several recipes for "Jerk Pork" that I've tried. I don't claim that it has any Jamaican authenticity at all, but we really like it. It's important to find a pork loin (not the tenderloin) that has a nice fat layer on top... it really keeps the moisture in and makes for a very nice presentation when it's browned and crisp. I made this for my mother's friend birthday party, for a crew of very discriminating palates and they went nuts. Prior to that, I didn't have a written recipe for this, but I had demands for the recipe so I had to measure as I re-created it! I hope you enjoy.

    Recipe #107167

    Pilfered from "razzle dazzle recipes" in response to a request for a dish made with chicken and Irish bacon.

    Recipe #108513

    If preferred, replace beef with chicken or lamb.

    Recipe #123014

    Bourbon has such a great earthy smoky flavor and it lends itself so well to sweet as well as savory dishes. This is very simple recipe that provides BIG Flavor. I hope you will try this and enjoy it as much as I do. I used to make this with a whole loin, but it has to marinate forever and I'm just not a patient person. So I scaled back the amounts and the cooking time. If you choose to make this for a whole loin, double the marinade, refrigerate overnight and roast it in the oven basting with the reduced marinade.

    Recipe #109284

    Both sets of my Grandparents were born in southern Italy (Sicily and a small town called Casal Dune near where they make a liquor called "Strega") We always had lots of different savory dishes made with fresh mint. This is very similar to my grandfather's recipe for chicken. (I'm the one that started putting it on kebabs)

    Recipe #123482

    Recipe #82598

    I think this was from before he lost all that weight! This is the most flavorful and delicious steak meal that I've ever had. The compound butter doesn't HAVE to be formed but it makes for a nice presentation. There will be left over compound butter. (great slathered on nice crusty warm bread) Courtesy of Al Roker. (prep/cooking times do not account for marinating and resting of meat)

    Recipe #109063

    I had olives I needed to use up, and a rack of lamb... The depth of the lamb really took well with the strong flavor of the crust. I served it with mashed cauliflower and cheese.

    Recipe #145590

    Nice light and easy to make salad. A perfect summer dish! Comes from a e-mail sent to me.

    Recipe #131884

    From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.

    Recipe #109067

    Made this last night from leftovers and pantry items. Turned out GREAT! The "sauce" is finished in the time it takes to cook the pasta.

    Recipe #110775

    This is a slightly different recipe than any I've tried before. The combination of the garlic and the fruit is really pleasing. The recipe is originally from Pam Anderson (no, not of Baywatch fame!) USA Weekend Columnist.

    Recipe #108258

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