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A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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Kielbasa sausage, ketchup, brown sugar and pineapple - the flavors of the islands mixed together, and left to cook up a tropical tasting dish in a slow cooker!
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Italian-style seasonings and dry onion soup mix are used in this meatloaf rendition. The loaf is basted with ketchup before baking.
Ingredients: beef, ketchup, soup mix, bread, water
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Get Lobster Medallions Recipe from Food Network
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Get Sweet Temptation Ribs: Tamarind-Glazed Spare Ribs Recipe from Food Network
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Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
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These cheesesteak sloppy Joes are even better than the original.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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This vintage recipe for pizza sauce uses canned tomato paste and tomato sauce to make a quick and easy solution for your homemade pizza nights.