Meat recipe collection

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Very easy pork recipe for a quick weeknight main dish. Cajun pork loin, with a hint of sweet 'n sour served with rice that's ready in about 15 minutes flat.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

Slow cooker pot au feu with moose, pork tenderloin, chicken breast, kielbasa, and root vegetables in herbed beef stock. The classic French boiled dinner adapted for the crockpot.

Everyone loves chicken soup so try this quick and easy recipe that can get rid of a cold in no time!

Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.

Late to make dinner? Try using this simple recipe that will help you make a succulent meat loaf.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

British-Indian balti curry made from leftover roast chicken, garlic, onion, and balti masala paste. Stir-fried in a karahi and finished with fresh coriander in 15 minutes.

Roast beef tenderloin crusted with garlic, rosemary, thyme, and cracked black pepper. High-heat roasting locks in juices for a perfect medium-rare centerpiece in under an hour.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

A scrumptious recipe for a succulent steak that is given a little boost in flavor from a bit of rosemary.