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Get Picadillo Recipe from Food Network
Get Picadillo Recipe from Food Network
www.allrecipes.com
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
Ingredients:
butter, shallot, garlic, mushrooms, beef broth, red wine, worcestershire sauce, bay leaf, thyme, cornstarch, water
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Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. The flavorful cut of meat really shines when it is grilled or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.
Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. The flavorful cut of meat really shines when it is grilled or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.
Ingredients:
salt, garlic salt, celery, black pepper, onion powder, paprika, dill, sage, rosemary, beef
www.allrecipes.com
This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.
This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.
Ingredients:
beef, sauce, sour cream, cream cheese, taco, cheddar cheese, lettuce, tomato, green onions, black olives
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Get French Onion Soup Recipe from Food Network
Get French Onion Soup Recipe from Food Network
Ingredients:
olive oil, yellow onions, butter, thyme, bay leaves, flour, dry white wine, beef stock, sourdough, gruyere cheese, beef bones, carrots, celery, garlic, black peppercorns
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Get Cin Chili Recipe from Food Network
Get Cin Chili Recipe from Food Network
Ingredients:
olive oil, beef, onion powder, garlic powder, jalapeno, salt, black pepper, chicken bouillon, beef bouillon, chili powder, cayenne pepper, cumin, brown sugar
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Get French Onion Soup With Braised Short Ribs Recipe from Food Network
Get French Onion Soup With Braised Short Ribs Recipe from Food Network
Ingredients:
bone, flour, canola oil, carrot, yellow onion, leek, thyme, bay leaf, garlic, tomato paste, dry red wine, beef stock, butter, spanish onions, dry sherry, sherry vinegar, sourdough bread, gruyere cheese
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Get Chili Con Carne Recipe from Food Network
Get Chili Con Carne Recipe from Food Network
Ingredients:
beef stew, stew meat, salt, corn oil, spanish onions, cloves, chili powder, cumin, oregano, tomatoes, chicken broth, pinto beans
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Get Fall-off-the-Bone Short Ribs Recipe from Food Network
Get Fall-off-the-Bone Short Ribs Recipe from Food Network
Ingredients:
short ribs, grapeseed oil, onion, dry red wine, balsamic vinegar, tomatoes, beef stock, thyme, rosemary, brioche buns, red onion, green onion, jalapenos, mayonnaise, sour cream, white vinegar, sugar, black pepper, celery
cooking.nytimes.com
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
Ingredients:
neutral oil, yellow onion, cloves, beef, chile, cumin, salt, black pepper, cornstarch, smoked paprika, red pepper flakes, chicken broth, taco
www.delish.com
How to make authentic bolognese sauce, the right way.
How to make authentic bolognese sauce, the right way.
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Get Cuban Picadillo Recipe from Food Network
Get Cuban Picadillo Recipe from Food Network
Ingredients:
olive oil, yellow onion, cloves, bay leaves, beef, dry white wine, cherry tomatoes, tomato paste, pimento, raisins, oregano, cumin, cayenne pepper