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Seasoned with a zesty mixture of spices like coriander, ginger, and turmeric, these grilled ground beef skewers evoke the tastes of the Middle East.
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A few special touches turn these burgers into a memorable meal. To save time, form the patties up to a day ahead and refrigerate, covered tightly with plastic wrap, until needed; then heat the grill, cook the burgers, and serve.
cooking.nytimes.com
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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This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.
Ingredients: onion, potatoes, carrots, beef
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The best news after a long day? Your slow-cooker made you dinner.
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Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
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Chef John's take on the famous Joe's Special includes eggs scrambled with ground beef, spinach, and mushrooms.
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This is a great recipe for a slightly sweet, tender pot roast made with apple cider and onion soup mix.
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Get Burger Recipe from Food Network
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Get Patty Melt Recipe from Food Network
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This South-of-the-border twist on pizza is a great way to change up your dinner menu.