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Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
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Classic chili dogs with shredded cheese and sliced green onions are ready to eat in just minutes.
cooking.nytimes.com
Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
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This amazing recipe is courtesy of Dorothy Randoll. We’ll be preparing a 15-pound brisket. Your caja china (also called a Cajun microwave) can hold as many as...
cooking.nytimes.com
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy As it simmers, the brisket cubes soften enough so you can cut them with your spoon The chewiest thing in the soup will be the barley, but in a good way
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Serve with a hunk of Texas-sized cornbread.
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Zucchini, ground beef and tomatoes are combined in this simple, quick stew.
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Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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Get 10-inch French Meat Pie Recipe from Food Network
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Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection! This could be made vegetarian by using vegetable bouillon.
Ingredients: onions, beef bouillon, butter