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Birria is a Mexican stew made with blended chile peppers simmered with beef stew meat. Garnish with cilantro, lime, and onion.
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A superstar deli sandwich gets a casserole conversion when you replace bread with egg noodles and mix them with the ingredients of a corned beef reuben.
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This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share) But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States
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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Great for dinner parties, this colorful and flavorful dish is inspired by southern Indian cooking. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.