Meat recipe collection

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Homemade Vienna sausages with beef, veal, and pork emulsified smooth and seasoned with nutmeg, cardamom, and cloves. Stuffed into sheep casings and gently cooked.

Homemade country sausage patties ground from fresh pork shoulder with sage, thyme, and dry mustard. Just 6 ingredients and 30 minutes from butcher block to breakfast plate.

Beef chuck roast braised low and slow in a peanut butter and tomato sauce with lemon juice and red pepper. Fork-tender West African-inspired pot roast with a rich, nutty gravy.

Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Great for kids, burgers that look like they're filled with worms. Good for Halloween.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

A grilled ham steak glazed with a boiled-down brown sugar, horseradish, and lemon juice sauce. Just 4 ingredients for a sweet, spicy, caramelized glaze.

Quick weeknight stroganoff with tender beef strips, canned mushrooms, and onion soup mix folded into tangy sour cream sauce: ready in 15 minutes over egg noodles.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.

This recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. Cuisine from Germany.

Individual mini meatloaves stuffed with cheddar cheese, wrapped in crisscrossed bacon, and baked until juicy. Portion-controlled comfort food the whole family will dig into.