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

    Meat

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    yield: Makes 6 servings Short Ribs Provençale with Crème Fraîche Mashed Potatoes This sensational dish is best when made with meaty short ribs that are three to four inches long. Serve with a simple green salad and glasses of good Zinfandel. This recipe is as written from Bon Appetit January 2002 Chef Note: I make these the day prior and Skim off the fat then reheat slowly :)

    Recipe #376706

    Bon Appetite. June 2000. Note marination time. Make ahead!

    Recipe #301644

    We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture

    Recipe #208583

    This recipe has been a family staple for years. No biscuit mix or dough balls here! There are a large # of steps listed- don't let that scare you!! I tried to be very specific so that even a beginner had their questions answered.

    Recipe #353917

    This lamb is fabulous! Dont let the amount of garlic scare you away...it cooks up very nicely. I made this lamb last week and roasted perfectly, it was absolutely fantastic. I adapted this recipe slightly from a cookbook called "Mediterranean, The Beautiful Cookbook". Delicious!

    Recipe #62670

    Since the dry onion soup mix already has plenty of salt there is no need to add in any extra, you can lightly season the patties with seasoned while cooking if desired --- plan ahead the patties need to be refrigerated for a minimum of 8 hours or up to 24 hours to blend flavors --- see my recipe #203857 --- for cheese-lover's add in 1-1/2 cups grated cheddar cheese also if desired :)

    Recipe #307267

    25 Reviews |  By Tebo

    Here is a fast microwave chicken dish. It takes no time to prepare and is on the table in less than 30 minutes. This is good cold as well.

    Recipe #12244

    4 Reviews |  By Bec

    My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

    Recipe #126864

    Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

    Recipe #32618

    I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.

    Recipe #245591

    Recipe #33016

    9 Reviews |  By 2Bleu

    A spin off of our Recipe #253952, and just as tasty. Great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. :)

    Recipe #266220

    This is a great recipe on the cover of Bon Appetit, October 2008. The family had requested this after seeing the magazine lying around. I used 1 tsp ancho powder for each pepper used. Plus instead of brisket, I purchased sirlion steak at a cheaper price on sale. Replaced the squash with potatoes, as my family would prefer potaoes. Also used a regular pale beer. Make one day ahead so the flavours have time to meld. Served with toasted garlic parm cheese bread.

    Recipe #326916

    My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!!

    Recipe #142563

    Zesty and tangy! From "John Madden's Ultimate Tailgating"... this is a fabulous BBQ beef recipe for those Sunday or Monday Night Football parties, tailgating at the stadium, or just 'cause they're soooo good. Cook time doesn't include preparation of the roast.

    Recipe #101737

    When Damon's Restaurant left our area, I had to re-create their delectable, sweet, hickory-flavored ribs because we all loved them so much. These tender, juicy, melt-in-your-mouth ribs live up to their name and are my family's #1 favorite. Although this recipe takes a while to prepare, the steps are easy, and the results are well-worth the trouble. The sauce recipe came from my cookbook, "True Southern Family Recipes". It can be prepared ahead and refrigerated indefinitely.

    Recipe #57185

    2 Reviews |  By Mikekey

    A roast duck with spicy, crispy skin. Basting sauce doubles as a dipping sauce and could be used for chicken or game hens also.

    Recipe #213564

    I made these last week and loved their juicy texture. Despite the involved directions, I added a few timesavers and didn't find them any more difficult than regular meatballs (mixed in my Kitchen Aid). They freeze great. I put leftover frozen ones in crockpot with jarred gravy and cream of mushroom soup. Note: I've never made the lingonberry sauce but mix a can of cream of Mushroom soup with a half can milk for a creamy sauce.

    Recipe #106605

    Simply the best stuffed tenderloin I've ever made. The blend of herbs is just mouth watering. If you have a tenderloin on hand, give this one a try. I promise you will not be disappointed.

    Recipe #59319

    Ground beef mixture encased in a potato mixture and fried to a golden brown. An Iraqi snack, appetizer or as part of a meal. They are scarily addictive and delicious. Also, really ideal if you have some extra boiled potatoes you are looking to use up.

    Recipe #177931

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