Meat recipe collection

Homemade yeast dough stuffed with seasoned ground beef and shredded cabbage, then baked golden. Like bierocks with a spicy taco twist the whole family will love.

Don't feel like making a rich dinner every night? Then try this simple recipe that will satisfy your hunger for many nights to come!

Try this new type of delicious cabbage rolls that are made with cornbread stuffing mix and sausages.

Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.

Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.

Cajun meat loaf made with beef and pork, loaded with sautéed holy trinity vegetables, three kinds of pepper, Tabasco, and Worcestershire. A spicy Louisiana twist on a comfort food classic.

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

All the flavors of a loaded cheeseburger baked into a Bisquick pie. Seasoned ground beef, melted cheddar, sliced tomatoes, shredded lettuce, and dill pickles on top.

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

Cantonese chicken and snow peas stir-fry: chicken velveted for silky tenderness, then tossed with snow peas, bamboo shoots, and shiitake in a glossy oyster sauce. Restaurant-style stir-fry, easily made gluten-free.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Cantonese sweet and sour chicken stir-fry with snow peas, mandarin oranges, cashews, and fresh ginger. A quick wok dinner bursting with citrusy, tangy flavor in 40 minutes.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Tender caribou simmered in mustard oil with turmeric, cumin, ginger and garlic. This wild game curry brings bold Indian spices to lean, rich-flavored caribou meat.