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Showing: Algerian Kefta (Meatballs) - Barbecue Beef for Sandwiches

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Algerian Kefta (Meatballs)

Submitted by: jacqueline senouci

Living In: Spokane, Washington, USA

These simple meatballs in a garlicky fresh tomato sauce are best served with a crusty French baguette.

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Almond Crusted Pork with Apple-Rosemary Sauce

Submitted by: Hilary

This is one of my favorite recipes to make when I know people are coming over because there is no way to make this dish look ugly or taste bad.

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Amazing Pork Chops in Cream Sauce

Submitted by: CHRISTINEPEREZ

Quick and easy pork chops cooked in heavy cream with mushrooms and white wine.

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Apple and Prosciutto Stuffed Chicken Breast

Submitted by: Jessica C

Living In: Columbia, South Carolina, USA

This is a yummy take on stuffed chicken breast. The prosciutto and apple compliment each other nicely!

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A dish that invokes Sunday dinner in late fall, this roast uses applesauce as part of the glaze and sauce. Serve with buttered Brussels sprouts, mashed potatoes and Fall Apple Slaw (side dish category).

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Apple Butter Pork Loin

Submitted by: UMich97

Roasted pork loin, seasoned with spiced apple butter and roasted in apple juice, makes a great Sunday dish.

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Apple Cheddar Pork

Submitted by: cooktobe

Living In: New York, New York, USA

Pork chops are rolled around apple and cheese before cooking on the stovetop. This is a great autumn dish that is wonderful served with brown rice.

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Apple Glazed Pork Tenderloin

Submitted by: Hyakurin

A pork tenderloin is seared, coated with a sweet and tangy blend of apple jelly and balsamic vinegar, and baked with wine-flavored onions and apples for a delicious fall main dish.

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Apple Slow Cooked Beef Ribs

Submitted by: Wanaderer

Home Town: Toronto, Ontario, Canada

Living In: East York, Ontario, Canada

Boneless beef ribs simmer for hours with apples and onions until the tangy meat is falling-apart tender.

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Apple-Glazed Pork Chops

Submitted by: SMUCKER'S®

Make your pork chops a little more special tonight with this easy-to-make jelly glaze.

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Apricot-Glazed Pork Chops

Submitted by: EV9/24/06

The perfect fast and easy weeknight main dish! Boneless pork chops are browned, then glazed and cooked again briefly with a fruity sauce stirred together from apricot preserves, ground ginger, and white wine.

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Apricot-Mustard Grilled Pork Tenderloin

Submitted by: National Pork Board

This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing.

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Arroz Tapado (Rice-On-Top)

Submitted by: Katie

It looks complicated, but this fun Peruvian dish is just assembled from layers of cooked rice and a seasoned ground beef and vegetable mixture pressed into a bowl, then turned out. It's a whole new way to experience some basic pantry items.

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Authentic Bangladeshi Beef Curry

Submitted by: maishadewan

Home Town: Ottawa, Ontario, Canada

Living In: Houston, Texas, USA

This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.

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Authentic Hungarian Goulash

Submitted by: SUSANNAH

Flank steak, also known as London Broil, sauteed with onion and fragrant herbs, then simmered with potatoes.

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Autumn Glazed Pork Chops

Submitted by: National Pork Board

These chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower.

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Awesome Honey Pecan Pork Chops

Submitted by: Karena

A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key.

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Baked Ham with Sweet Glaze

Submitted by: aellis0923

Serve this magnificent ham, baked with a sweet tangy glaze, pineapple, and maraschino cherries, for Easter dinner or anytime you want to make a splash.

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Barbacoa

Submitted by: pselley

Living In: Lawrence, Kansas, USA

A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicate, shredded beef.

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Barbecue Beef for Sandwiches

Submitted by: VFBAUER

Pot-roasted beef is shredded and simmered with hot, spicy sauce. This recipe will feed a crowd (16 to 20 sandwich servings). Leftovers may be frozen for later use.

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