Meat:-duck/3 recipes

Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.

A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor.

Beef is stuffed inside large pasta shells topped with gooey cheese, and then baked to perfection. Make-ahead and it's freezer-friendly, meat stuffed shells without ricotta.

Instead of having to be in the kitchen for hours, why not try this easy crockpot recipe that will help you create a succulent dinner without spending hours in the kitchen.

Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.

I've made this one for decades, and it is the one I keep going back to. More than one meat-lover has mistaken the bulgur for ground beef.

These apple and oat muffins are so moist, and they are delicious too, good for breakfast or a tasty snack.

Revisit this quick and easy classic recipe that will stretch your food dollar and guarantees fork tender salisbury steaks covered in a rich onion and mushroom gravy. Ready in less than 30 minutes.

Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.

If you're family loves chicken, they will simply enjoy eating this scrumptious dish!

This Jamaican Sweet Potato Pudding cake is smooth and creamy, the coconut milk, raisins and rum add huge flavor to this dessert.

Absolutely delicious in every way. The lime and garlic marinade works it's wonders and permeated the loin wonderfully. (We marinaded for two days :) The onion marmelade paired perfectly, it actually tasted like apples and everything was easy to prepare.

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 in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

This recipe is so good that I truly enjoy sharing it with others. I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later.

Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.

A great healthy chinese chicken. The heart-healthy walnuts add a great taste and texture to this low in fat dish.