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    You are in: Home / Cookbooks / Meat
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    283 recipes in

    Meat

    Meatloaf, Roasts, Lamb, etc
    « Previous 1 2 3 4 . . . 13 14 15 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is a copycat recipe I've used for years. It always turns out "just right."

    Recipe #219204

    This recipe uses a classic Cantonese dipping sauce as its base. The ribs make a wonderful appetizer or can be served as an entree with french fries and coleslaw.

    Recipe #214357

    3 Reviews |  By Doozie

    Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.

    Recipe #210730

    You can either purchase packaged lean ground beef or a whole piece of lean beef, such as rump steak, trim off all visible fat, and grind it yourself. Taken from "The Best Ever Low Fat" cookbook.

    Recipe #210322

    The meat I prefer to use in this recipe is ground pork but it can be substituted with either lean ground beef or ground turkey. For vegetarian meatballs I use *Morning Star Breakfast Sausage patties. *Prep for vegetarian meatballs is basically the same. However the measurements and cooking is a bit different. I will post if there is request for it.

    Recipe #207146

    I make this using Recipe #196018. This is one of my family's favorites...even my husband's family (mother-in-law and her friends, sister-in-law, brother-in-laws, etc.) All seem to like these. I like to serve them with my Crab Wontons as an appetizer when serving to guests. ;) They go great in a crockpot for parties, bbq's, potlucks, etc. and I am usually requested to bring them!! Amounts can vary depending on number of meatballs you make. ;) ****You can add green pepper, red pepper and additional pineapple if you want more veggies - I usually don't unless I need to stretch it!

    Recipe #205915

    From My Great Recipes of many years ago. The sauce makes this basic meatloaf deliciously different! I always double the recipe which gives me more than enough for an evening meal and lunches the following day.

    Recipe #204833

    The yogurt is the secret ingredient in this meatloaf! You can use a mixture of ground beef, veal and pork if desired. To save time you can saute the mushroom/onion mixture a day in advance and refrigerate. Also chili sauce or ketchup can be spread on top of the meatloaf before baking. For Italian-style breadcrumbs see recipe#203857, if you are using this recipe for breadcrumbs reduce the Parmesan cheese to 1/4 cup and omit the thyme.

    Recipe #204359

    I found this recipe on Pinchin Your Pennies. My family thinks these meatballs have really good flavor. They don't really retain their shape while cooking but that doesn't affect their flavor. As a time saver I useually use pre-chopped frozen green pepper and onions. I useually use 8oz of tomato sauce unless I use Alidi's frozen ground beef then I use the 6oz. I find that it's best to cook my meatballs for 45-60 minutes.

    Recipe #204004

    These ribs are cooked in the oven on a very low temperature and can also be made in a crockpot, if you are using more than 4 pounds ribs then double the sauce ingredients. These ribs goes great with recipe#186700 or recipe#69020...or mashed potatoes. The cayenne pepper or Tabasco is only optional, add in for extra heat.

    Recipe #203771

    Being without a kitchen while we remodel I'm having to get creative about finding/inventing new tastes from my crock pot. This is the most successful invention so far. The kids loved it hot and then ate the leftovers for lunches so fast I hardly got any. LOL I used a 6qt, oval crock pot and 4lbs of meat to feed my large family. If you want to halve the recipe you're on your own about how to cook it because I'm sure it would burn or dry out in a 6qt oval.

    Recipe #202723

    I first had this at a church supper. It was delicious and asked for the recipe. I was amazed to see that there were not many ingredients in it. I now make this one and alternate it with my regular one Recipe #102545. The Sweet & Spicy Meatloaf has only a few ingredients and is delicious, and my regular one has more in it, but is delicious too. This has a nice sauce on top. I always thought that if there were more ingredients in a meatloaf, it would taste better, but not necessarily so. This is very,very tasty!

    Recipe #202428

    This is a really tasty and light soup. Easy to make. From Martha Stewart.

    Recipe #202177

    This is an awesome and easy-to-make rib recipe. I always thought it was my mother's creation, but a few years ago I found a very similar version in a 1950s Better Homes and Gardens Cookbook. We'll never know who made it first. My mother was a home economist, and a goddess of recipes -- I should post more of her gems. Anyway, I usually make this with pork ribs (almost any cut), but also discovered that it was great for beef ribs. That was when I lived in Syria and pork was hard to get. The first time I ordered ribs from the Syrian butcher, he proudly and kindly cut out the ribs. Bummer. By the way, don't be put off by the number of steps. This is really easy to make.

    Recipe #202104

    7 Reviews |  By Bethie2

    This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!

    Recipe #202089

    This was my huband's grandfather's recipe. It is always a big hit when I make this or share the recipe. Very easy to make just slow cooks all day. Please don't the long list scare you this is very easy and well worth the wait. I am posting the original recipe.

    Recipe #200497

    I have wonderful memories of coming home from church on Sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but I prefer babybacks. Regular and country-style work just as well.

    Recipe #191237

    1 Reviews |  By lazyme

    A delicious steak and sauce from Pol Martin, a famous Canadian chef. Rib-eye steaks may be substituted for the New Yorks.

    Recipe #191145

    2 Reviews |  By Mikekey

    This is an easy roast for a Sunday dinner. Plan on two chops per serving. Preparation time includes marinating time.

    Recipe #190807

    These meatballs are real easy to make & super moist. I like to serve them with a side of steamed rice and broccoli. I usually double up on the ingredients to make more. They're always requested in my home.

    Recipe #190271

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