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Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.
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Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
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This gluten-free, low-carb, and paleo-friendly 'meatza' uses ground beef as a crust! It is perfect for those who crave pizza but cannot eat bread or want to cut down on some carbs.
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Soft tortillas, layered with a mixture of refried beans and processed cheese food, are wrapped around crisp taco shells in this fun idea for taco night.
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Unstuffed cabbage rolls made with ground beef, cabbage, and diced tomatoes are a family-pleasing main dish perfect for weeknights.
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Pot roast and vegetables are baked at a low temperature for 3 hours and then topped with a homemade gravy made with pan juices.
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These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.
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This simple, versatile Thai green curry works with beef, pork, chicken, or seafood. Add veggies of your choice to make it your own.
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Ground beef, ground pork, and the secret ingredient of lard come together in this recipe for the best burgers yet.
Ingredients: beef, pork, lard, shallots, cloves
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Whether you are looking for traditional Hungarian goulash or American goulash made with hamburger and macaroni, we have all the recipes you need right here!
Ingredients: beef
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Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.