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cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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A crowd pleasing meatloaf, may be made with ground beef or ground turkey. Both are yummy.
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This is a great hamburger for the grill. Feta cheese gives it a rich and creamy taste.
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Ground beef, potatoes, and canned vegetables combine to make a quick and filling soup.
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Mixing oatmeal with the ground beef gives a different texture to this meatloaf recipe.
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Mushrooms, onion, and garlic are mixed into ground beef before cooking in this recipe.
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Show that special someone you care, with this flavorful sauce of dill, thyme, and balsamic vinegar! Paired with steak and a salad, this quick sauce will finish the meal so you can get down to the romance.
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
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Ground beef simmers in a quick barbeque sauce in this filling recipe.
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Chicken breast simmered with sherry, beef bouillon, peanut butter and curry powder. Other spices and the addition of coconut milk all add up to an unusual, creamy curry chicken.
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.