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Toss a pot roast (we went for bottom round roast, which doesn't break the bank) in the slow-cooker with a bunch of spices and soy sauce, and you will have killer Korean beef for dinner.
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Get Grilled Thai Beef Salad Recipe from Food Network
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A slightly different Asian pasta salad features ground beef and shell pasta combined with napa cabbage, carrots, and green onions, tossed in a tangy red wine vinegar and soy sauce dressing.
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Condensed tomato soup makes the sauce for this easy to prepare baked casserole. Cheddar cheese, Worcestershire sauce, and garlic provide additional flavor.
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Beef short ribs are marinated in a savory sauce with sesame oil, green onions, and garlic then grilled in this gluten-free Kalbi recipe.
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Oven-baked wedges of yam are served with a dip made with fat-free sour cream and seasoned with taco seasoning and paprika.
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Seven variations are given for this simple, health conscious dressing suitable for a 12 pound bird.
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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
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If you like basil, this is a great way to spice up a normal burger in no time!
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Rib roast breaded with bread crumbs and Romano cheese then roasted slowly to keep it juicy and succulent.
cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.