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Sirloin strips and an awesome feta-mushroom cream sauce served with pasta makes a wonderful Italian meal!
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Cooked on a long, slow simmer, this sloppy joe dip is full of rich flavor and makes enough to serve a crowd! It's perfect with baguette slices.
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Two classic comfort foods combined to make one hearty and very satisfying casserole.
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My Australian husband first made these burgers a few weeks after arriving in the USA. They became a hit with our family. They're a bit messy but delicious. Hunger busting burgers topped with every topping imaginable. Wrap your laughing gear around that. Stretch! Crikey! It's a meal in one go.
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Get Red Wine-Braised Short Ribs Recipe from Food Network
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You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
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Get Steak with Avocado Sauce and Tomato Salad Recipe from Food Network
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Get French Onion Soup Recipe from Food Network
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Zoodles, also known as zucchini noodles, replace regular pasta in this tomato sauce-based dish for a quick vegetarian, grain-free, and gluten-free meal.
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Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch.
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To create these smoky, slightly spicy burgers, Bobby Flay took inspiration from another favorite bar food nachos and brought the two together into one savory treat.
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Topped with a mix of shredded cheddar and Gruyère, Chef Ron Boyd serves this over-the-top bar burger at Daniel Patterson's new restaurant Plum, in Oakland, CA.