Meat Recipes

Sausage balls with sharp cheddar and Bisquick, shaped walnut-sized and baked in 15 minutes. The classic Southern party appetizer with just 4 ingredients.

A scrumptious Italian fondue made with lean ground beef, mozzarella cheese and dry red wine.

Authentic General Tso's chicken with dark meat deep-fried in cornstarch batter, tossed in a sweet-sour-spicy sauce with dried chili peppers. Restaurant-quality Chinese takeout at home.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.

Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.

Beef stroganoff Russian style sears sirloin strips with mushrooms, onion, and garlic, then finishes in a tangy sour cream sauce thickened with roux and tomato paste. Served over buttered egg noodles.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Add a fruity touch to your chicken with this delicious recipe that's extremely easy to follow.

Meatloaf and mashed potato roll bakes seasoned ground beef wrapped around a creamy potato, bacon, and mushroom filling. A retro one-pan dinner with built-in sides.

Louisiana alligator with boudin cream sauce: flour-dusted alligator medallions flash-sauteed and plated on cornmeal cakes under a bourbon-flamed boudin sausage cream sauce. Authentic Cajun fine dining.

Diced leftover turkey in a creamy mushroom sauce with green peppers and pimiento, served over rice or in patty shells. The best way to use up Thanksgiving leftovers in 35 minutes.

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

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.