Meat recipe collection

Cornish hens roasted over a toasted long-grain rice stuffing studded with pecans, raisins and orange juice. An elegant holiday-worthy dinner with juicy birds and aromatic fruit-and-nut rice.

Cossack beef roast marinated 24 hours in vinegar and spices, then slow-roasted with apple cider, raisins, cabbage, turnips, and carrots. A hearty Eastern European pot roast.

Countdown casserole, a quick weeknight bake layering ground beef, vegetables, potatoes, and processed cheese spread, finished with crunchy French fried onions and melted cheddar. Retro family dinner from the freezer-aisle era.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Southern-style country captain chicken: floured and pan-browned chicken pieces baked in a curry-spiced tomato sauce with onion, green pepper and garlic, topped with raisins and slivered almonds. A Lowcountry classic with Indian roots.

Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.

Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.

Country Fried Chicken Steak with Cream Gravy recipe

Country fried steaks coated in a seasoned flour-cornmeal crust and smothered in herb-laced milk gravy with marjoram and thyme. Classic Southern supper table centerpiece.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Country pork sausage made from scratch with fresh pork shoulder, sweet red bell pepper, sage, salt, and black pepper. Grind, season, and shape into patties or stuff into links for breakfast that beats anything in a plastic tube.

Homemade country sausage patties with sage, black pepper, and a hint of brown sugar. Six-ingredient breakfast sausage you mix, shape, and pan-fry. No casings required.

Country-fried steak with saltine cracker breading and a creamy milk gravy made from the pan drippings. A Southern diner classic with cube steaks fried until golden.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.