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    You are in: Home / Cookbooks / Lamb, Pork & Beef
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    159 recipes in

    Lamb, Pork & Beef

    We don't eat these meats very often, but I've got these recipes to dream on and to give to others.
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    Displaying up to 20 pages of results. To see all results, or register.

    This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!

    Recipe #303245

    My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.

    Recipe #63828

    I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

    Recipe #107786

    Simple to make sauce really makes this good.

    Recipe #43901

    The sauerkraut and blend deliciously together in this dish, creating a tasty accent to the pork. My friends say it is a touch of German cooking, all I know is that is just plain good!

    Recipe #40181

    This is a sure fire method of making a tender pot roast every time.

    Recipe #22137

    Posted as a request. Tourtiere is a traditional favourite, and this recipe says it's been adapted to work with today's much leaner ground pork. The prep time listed is just based on making the meat filling and not the pie crust, which a recipe for is not given, so just use your favourite recipe. Serve warm with a chunky chili sauce,chutney type relish or pickled beets. Recipe from Homemakers Magazine.

    Recipe #128350

    My Grandpa used to make lots of goodies every year around Christmas. His sausage was probably one of my favorites. We would snack on it all day long with crackers and cheeses. Please keep in mind it's written on an old post card and it's not very descriptive, (he passed away in 2000 and I was never able to ask him about his recipes) so I did my best. If you ever try to make this and find a better way, please offer me suggestions. I have not made this yet, almost in fear of it not tasting as good as it did when I was little. I am thinking about making it this Christmas. If I do and I find the need to edit some things I'll do so as soon as possible.

    Recipe #264387

    This recipe has been passed down from my greatgrand mother and I have been cooking it this way for close to 50 years. Its made with country style spare ribs which are much more tender than the loin meat. I have been making this for the last 6 years for the residents of the apartment complex where I live.I keep having to increase the amounts as everyone wants to take home leftovers.

    Recipe #488843

    8 Reviews |  By Mirj

    I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.

    Recipe #13218

    35 Reviews |  By Kaarin

    I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

    Recipe #110710

    Hearty and warming, this meatloaf main course will satisfy the whole family. Any leftover meatloaf may be sliced, and the cold slices wrapped in freezer bags and frozen for up to 1 month Allow the meatloaf to defrost before reheating it The onion gravy may be frozen in an ice-cube tray making it easy to defrost just a small amount of gravy to serve with each slice that has been frozen.

    Recipe #413268

    Frikadeller are juicy meatballs, served in a rich gravy. This Scandinavian recipe goes well with spiced red cabbage. It also freezes beautifully. From delicious magazine, posted for ZWT 6.

    Recipe #424040

    From Food and Wine Nov 06. The "easy way" they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

    Recipe #266452

    4 Reviews |  By KelBel

    From RachaelRay.com. Rachael made this on her show and I thought it looked great. This makes a large pot of pasta, great for potluck or company.

    Recipe #219576

    In most Middle Eastern countries, kebabs are barbecued, but traditional Iraqi kebabs are made into patties and fried. The author of this recipe has tried them both fried and cooked in an oven, and prefers them baked. It also has an egg, which isn't traditional. Recipe found in Toronto Star website

    Recipe #424152

    This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from "The Chili Cookbook" by Norman Kolpas.

    Recipe #217574

    My Mom used to make this and this might be the first thing I bake when I get my new oven. This is a recipe from a local cook book "Best Little Cookbook in Texas". I always loved it when she made this.

    Recipe #109896

    5 Reviews |  By ShanH

    This is from the Sooner Sampler; a cookbook published by the Norman Junior League back in the 80s. This casserole is WAY more flavorful that the ingredients suggest! A lot of bang for very little buck.

    Recipe #195044

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