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cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
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Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.
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The sauce in this Mongolian beef is fire.
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Chuck roast is wrapped in foil with Mexican-style seasonings, and cooked at low temperature until it is tender and shreds easily. This is served in flour tortillas. Leftovers freeze well.
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Get Chunky Beef Chili Recipe from Food Network
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Ground beef is accented with corn, tomatoes and barbeque sauce, then topped with a layer of cornbread batter before being baked. A wonderful, quick, and inexpensive recipe for those time crunched dinners. Just throw together and bake. Adjust your seasonings for your own taste.
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Get Grandpa's Braised Beef Recipe from Food Network
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A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.
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Everyone will love these grilled skewers of bell pepper, pineapple, and marinated beef.
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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.