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cooking.nytimes.com
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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Tiny meatball subs with red sauce and mozzarella cheese are perfect for entertaining.
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Get Au-Some Burgers Recipe from Food Network
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Get Simple Bolognese Recipe from Food Network
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All the fixings for cheeseburgers (ground beef, cheese, ketchup, mustard, and relish) are cooked between tortillas in this cheeseburger quesadilla recipe.
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A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.
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An excellent ground beef goulash in rich tomato sauce is prepared almost entirely in the microwave. A quick and easy meal that is on the table in record time.
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Branch out from standard BBQ pulled pork dinner dishes with these Asian flavors, easily cooked to perfection in your Instant Pot®.
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Meat loaf that is covered in bacon and oozing with Cheddar cheese is sure to be a crowd pleaser!
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Get Country Meatloaf with Tomato Relish Recipe from Food Network
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Get Smashburger-Style Burgers Recipe from Food Network