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    You are in: Home / Cookbooks / Meat
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    283 recipes in


    Meatloaf, Roasts, Lamb, etc
    « Previous 1 2 3 4 . . . 13 14 15 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This recipe is the result of combining my Mother and Mother-in-law's pot roast recipes. The cinnamon adds a richness and unique flavor. Delicious and quite easy to make from ingredients readily available in your kitchen.

    Recipe #50569

    found this on a "box tops for education" website and tweaked it a bit.

    Recipe #99798

    This meal is simply delicious. There is a serious lack of Middle Eastern restaurants around here and this helps to satiate my cravings.

    Recipe #164288

    Spices and mixed dried fruit make a great flavor for this roast--it's a family favorite. (Don't confuse the dried fruit bits you buy for baking--look for packages of regular size dried apples, peaches, pears and plums).

    Recipe #87222

    1 Reviews |  By LAURIE

    Very interesting type of "roast". Originally came from a cookbook from northern Wisconsin where Al Capone used to hang out. Otherwise I have no idea how the name came about, but its a great meal, even for a gangster!

    Recipe #54264

    2 Reviews |  By Mikekey

    This is an easy roast for a Sunday dinner. Plan on two chops per serving. Preparation time includes marinating time.

    Recipe #190807

    This incredibly yummy meatball recipe disappears quickly at parties. I found it on the back of a package of Armour meatballs. I use more cinnamon than is called for--at least 2 tsp.

    Recipe #163412

    A fabulous flavorful marinade for Carnitas, Fajitas, flank steak and chicken. Marinate from 1 hour to overnight. Recipe from Rio Bravo.

    Recipe #111229

    This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.

    Recipe #118360

    Source: Boston Globe Food Section, 6/24/98. A nice addition to your barbecue recipe collection. Prep time does not include marinating time.

    Recipe #115883

    This is an awesome and easy-to-make rib recipe. I always thought it was my mother's creation, but a few years ago I found a very similar version in a 1950s Better Homes and Gardens Cookbook. We'll never know who made it first. My mother was a home economist, and a goddess of recipes -- I should post more of her gems. Anyway, I usually make this with pork ribs (almost any cut), but also discovered that it was great for beef ribs. That was when I lived in Syria and pork was hard to get. The first time I ordered ribs from the Syrian butcher, he proudly and kindly cut out the ribs. Bummer. By the way, don't be put off by the number of steps. This is really easy to make.

    Recipe #202104

    It is just what it sounds like. It makes wonderful leftover sandwiches.

    Recipe #206123

    6 Reviews |  By Denise!

    I needed to use a pound of ground beef I had in the fridge and decided to make some cocktail meatballs using what I had in the fridge. These turned out great! Tangy meatballs with horseradish and sweet barbecue sauce!

    Recipe #42365

    I haven't tried this yet but the recipe was given to me by a work friend who had it as a child and has made it ever since, it's her husband's favorite. Don't be mean on the ketchup even if you think it's too much, sounds weird but i am assured it's great, one of these days i will get round to trying it myself.

    Recipe #189030

    These are a little different every time I make them, but this is the general guideline. You can use 1/2-1 lb ground pork. They are still good if you use all beef, just a bit different.

    Recipe #187808

    These yummy meatballs are fast, easy and go great with spaghetti and tomato sauce! I add them to the spaghetti sauce that is warming on the stove after they're done baking. Recipe is from Rachael Ray.

    Recipe #182907

    I LOVE this recipe! These are the most fantastic meatballs ever. They don't need sauce (but are great with it). From my hero, Alton Brown.

    Recipe #162487

    This is a favourite in my family, very English (I know we are Kiwi, but we still love it)

    Recipe #187508

    1 Reviews |  By dojemi

    Prepare a day ahead for easier slicing. Be sure to slice across the grain. To reheat, place in microwaveable dish, top with sauce and heat on high for 3-5 minutes or till warmed, or warm in the oven @ 350 degrees till sauce is bubbly. NOTE: I have also used a bottom round roast in place of the brisket (see photo). Any flavor bar-b-que sauce works well but Kraft Honey is delish!

    Recipe #24360

    My son and I love to watch Paula Deen on the Food network. When I found one of her cookbooks, I had to buy it. This is one of her recipes. There have been no negative responses when I make this for my family or large group dinners. I have never been a big meatloaf fan, but this has so much flavor packed in it, it really is good.

    Recipe #191430

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