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Misc. Meats

Rack Of Lamb By Marie Photo courtesy of Bergy
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The inspiration for this recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

Recipe #477044

1 Reviews |  By I'mPat

This dish is paired with recipe #454025 as a side and as part of an dinner party menu from Super Food Ideas. Times are estimated.

Recipe #454028

My Mom prepared ham using this recipe for holidays or special occasions, and it always made the house smell wonderful. I remember watching her 'crack' the blanket off the ham, which both flavored it and kept it extremely moist. I've eaten it many times, but haven't made it myself yet.

Recipe #114793

6 Reviews |  By Lennie

This simple treatment for lamb chops makes for a terrific dinner. Prep time includes marinating time, although you don't have to marinate it that long; even 30 minutes is good.

Recipe #21099

This recipe was found in one of the movie fanzines of the 1940s. It was said to be a favorite of actress/pianist Diana Lynn, who usually played the friend of the star during that era. You have to like chicken livers to like this dish and my DH and I certainly do. It is a quick and easy meal, and I hope you enjoy it, too.

Recipe #169467

This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours.

Recipe #83973

This is a sweet and spicy recipe. Be careful about the chipotles as they are hot. You may want to add less.

Recipe #404634

Traditionally this dish is made with calves livers but these are quite hard to get in New Zealand. I love this dish because its super easy and super cheap! It goes particularly well with a side dish of mash potatoes or parsnips!

Recipe #453541

Clipped from a magazine by my dd. I have no idea which one but this looks delicious.

Recipe #390044

This is a tasty way to serve chicken livers, which are delicious and inexpensive. Serve with saffron butter rice.

Recipe #415070

3 Reviews |  By Manami

Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)

Recipe #147523

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: AlanLeonetti@q.com

Recipe #77861

I make this ham at the holidays and always receive rave reviews, this ham will be the star attraction at you table --- do not use sugar-free 7-up for this, make certain before starting this that you have a large enough roasting pan with a rack that will fit into the pan, a 12-pound ham will take a bit of time to bake so make certain that you have all your other dishes made ahead of time --- if you don't want to go the extra step with the pineapple and cherries you may omit and just make the ham using the brown sugar coating :)

Recipe #78726

This is a spicy, tangy, extrememly tasty and best of all healthy dish.

Recipe #441694

69 Reviews |  By Dawn

Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey. Here is a copy cat recipe from Family Circle Magazine. Have to say, I love Honey Baked Hams. Makes 1 7 lb. ham.

Recipe #45896

Chicken livers in wine and herbs with tiny pasta. This is my favorite way to eat them.

Recipe #38255

Recipe #4374

DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time.

Recipe #385345

The veal is flavoured with a sauce made from tomatoes, onion and garlic. What could be easier. Served with a lovely crusty bread and fettuccine.

Recipe #88018

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