Meat recipe collection

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor. Perhaps a bit much on the vinegar, would be good with plain white rice to balance things out.

Easy meatballs simmered in a quick tangy tomato sauce of puree, onion, vinegar, and oregano, then spooned over rice or pasta. A simple stovetop dinner that comes together in under an hour.

Beer-marinated grilled pork with lemon pepper seasoning. A two-ingredient marinade that works for ribs, chops, or roasts with an overnight beer soak for tender, flavorful meat.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Quick oven pancake made with Bisquick, chopped apples, and cinnamon, topped with brown-and-serve sausages. Bakes in 25 minutes at high heat. Serve with maple syrup for easy weekend breakfast.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Slow-baked country ham with a brown sugar, honey, dry sherry, and Dijon mustard glaze applied three times for a sticky, caramelized crust. The centerpiece for any holiday feast.

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.