Search Results (498 found)
cooking.nytimes.com
This recipe is by John Willoughby and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
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A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
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Beef simmers in a slow cooker with onion and taco seasoning for a meat filling you can serve in tacos, burritos, taquitos, or whatever other use you can imagine for it.
Ingredients: chuck roast, taco, onion, salt
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This one-pot Japanese curry tastes better the longer it stews, as the sauce, with hints of Worcestershire and ketchup, seeps into the beef and vegetables.
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A hearty burger filled with pungent Gorgonzola cheese.
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Serve with a hunk of Texas-sized cornbread.
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Get Taco Soup Recipe from Food Network
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There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
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This Italian-inspired tomato sauce is filled with Italian sausage, ground chuck, and the right amount of herbs and spices. It is simmered on the stove for hours, for a flavorful and rich topping for your pasta.
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Get Stuffed Bacon Cheeseburgers Recipe from Food Network
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If you thought a breakfast burrito was great, wait until you eat this.