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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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All of the comfort with none of the work.
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...
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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
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A delicious twist on taco night, this hearty noodle toss can be garnished to taste with your favourite Tex Mex fixings, such as crumbled tortilla chips, sour cream, shredded lettuce, green onion and diced tomatoes.
Ingredients: noodles, beef, onion, taco, tomatoes, cheese
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Here's a versatile and easy enchilada recipe that gets to the table fast.
Ingredients: salsa, beef, flour tortillas, cheddar
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Browned ground beef, diced tomatoes, and mixed veggies are simmered on the stove, then placed in a casserole, topped with prepared mashed potatoes, and baked until golden for this easy, comfort-food classic.
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Get Yorkshire Puddings Recipe from Food Network
Ingredients: beef drippings, flour, milk, water, eggs
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This recipe combines beef tips with smoked paprika, chipotle, red wine vinegar, and parsley for a unique Argentinean chimichurri main dish.
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If you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling from the first mustard-smeared bite to the last.