Meat cookie recipes

Boneless and skin-less chicken thighs caramelized with bacon then braised with apples and onions.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Similar to a tamale pie recipe. Sometimes referred to as the most delicious thing there ever was, this aromatic mix of ground beef, tomato sauce and, spices, topped with a cheesy polenta style cornbread-like topping baked as a casserole is certain to become a family favorite.

I added dumplings to this and this one pot meal was delicious!

An easy and tasty Chinese stir-fry will for sure satisfy your palate.

These meatballs were very easy to make, and they had great flavor. We added the meatballs to the spaghetti sauce, and our meal was filling and delicious.

This scrumptious dish made of cracked wheat and tomatoes can be served by itself or with any type of meat.

Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

From the kitchen of Brian Evans

Crispy skin, moist chicken thighs with a deep mahogany flavor from the flavorful Asian inspired ingredients. A great one skillet meal. The fat from the skin is rendered and discarded while the dark meat stays moist.

Buttermilk Fried Chicken recipe

Breakfast Bread Pudding with Sausage/Ham recipe

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.