150 meat recipes

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture. This recipe is lightened by replacing the typical mayo with yogurt and delivers a cleaner taste on the palate.

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Crustless crab quiche with zucchini, mushrooms, reduced-fat cheddar, and evaporated skim milk. A lighter take on quiche with both microwave and oven instructions.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.