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Beef stew meat is combined in a slow cooker with paprika, teriyaki sauce, onion, carrots, celery, potatoes and mushrooms in this thick stew.
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Frozen mixed vegetables and stew beef are cooked in a slow cooker with bouillon cubes, crushed tomatoes and potatoes in this easy meal.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bones, carrots, onion, celery
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This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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All you need for this is olive oil, Canadian steak seasoning, meat tenderizer, and a grill. The steak gets a 20-minute marinade before cooking.
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
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Pork slowly stews with green chiles, jalapenos, onions, tomato sauce, and spices in this simple and authentic dish that has been handed down through the generations.
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Get Lobster Mousse Puff Pastry Bouchees Recipe from Food Network
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Get Kebbe Be Sayneyeh Recipe from Food Network