Meat And Poultry Recipes

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Ragu Bologna Pasta Sauce Ready Time: "The word 'ragu' means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta."

Ragu Bolognese Ready Time: 3 Hrs 10 Min "This is the real deal, an authentic recipe for a meat sauce."

Rainbow Stir-fry Ready Time: 50 Min "This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!"

Ramen Noodle Stir-Fry Ready Time: 15 Min "This mildly flavored stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. 'I came up with this recipe when I wanted a quick-fix meal for myself,' shares Dawn Boothe of Lynn Haven, Florida. 'Sometimes I change the vegetables or substitute ground turkey for the chicken.'"

Ramen Spinach Pasta Salad Supreme Ready Time: "A delicious blend of flavors will keep this super salad on the top of your list! Quick, too!"

RamJam Chicken Ready Time: 3 Hrs 35 Min "This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do."

Ranch Crispy Chicken Ready Time: 45 Min "This recipe is both delicious AND insanely easy!"

Ranch Stew Ready Time: 35 Min "My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois"

Ranch-Style Thighs Ready Time: 55 Min "My family prefers oven-fried chicken to the deep-fried variety. Creamy ranch dressing makes this wonderfully crunchy chicken tender and juicy."

Ranchers Beans Ready Time: 40 Min "This is a down-home country, stick-to-your-ribs kind of meal, passed down from an old man my dad once knew. He used a lot more onions that what I use, but that's a personal preference. I have also made it with onion powder or dried minced onion, and it's always good. It's great on a blustery fall or winter day with corn-bread."