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Get Funapino Sticky Ribs with Aren't Ya Glad I Didn't Say Orange Banana Ketchup Recipe from Food Network
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Mexican-inspired ground beef and rice stuffing fills red or green bell peppers for a family-pleasing meal.
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Here’s an Americanized taste of the schnitzel brought to Texas by German immigrants in the 19th century, with a Tex-Mexified twist Instead of serving the fried steaks with a peppery cream gravy, I’ve followed the teachings of Lisa Fain, who writes the "Homesick Texan" blog and is the author of "Queso Regional Recipes for the World's Favorite Chile-Cheese Dip," and applied a queso gravy instead – the cheese cut with milk, infused with onion, jalapeño and cumin, and stabilized with a little cornstarch
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You can easily feed a crowd with this barbeque favorite, made with pork shoulder roast and boneless pork ribs cooked in a slow cooker.
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Chinese style pork driblets are glazed in a sweet and spicy sauce that tastes great on chicken and wings too.
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Get Eggs en Cocotte with a Basque Piperade Recipe from Food Network
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A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.
Ingredients: flour, salt, milk, eggs, water, beef drippings
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It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish Meatballs to German Meatballs in brown or white sauce...
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Stir up a hearty and comforting dish of cabbage and sausage haluski, that beloved eastern European skillet supper, using frozen pierogies.
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Ground beef, onions, and carrots with tomato-basil sauce topped with mashed potatoes are baked for a delicious and easy comfort-food meal.
Ingredients: potatoes, carrots, milk, butter, onion, beef, tomato
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Get Old School Lasagna with Bolognese Sauce Recipe from Food Network
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In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954