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cooking.nytimes.com
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
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Get My Mother's Chicken with Barbeque Sauce Recipe from Food Network
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Get Mom's Turkey Meatloaf Recipe from Food Network
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Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since.
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Pot-roasted beef is shredded and simmered with hot, spicy sauce. This recipe will feed a crowd (16 to 20 sandwich servings). Leftovers may be frozen for later use.
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Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy.
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Using a good-quality vodka and fresh lemon and lime juice along with some other special ingredients will make a terrific eye-opening batch of Bloody Marys for your next tailgate or football party.
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Basic gets a boost when you pair burgers with crisp, smoky bacon, earthy mushrooms and melty Swiss cheese. The herbed mayonnaise adds instant sophistication.
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Mushrooms are sauteed in butter, then simmered with milk, flour and soy sauce, creating a creamy gravy. Serve over warm biscuits, rice or pasta.
Ingredients: butter, mushrooms, flour, milk, soy sauce
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These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve!
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This is a simple recipe for meatballs simmered in a tomato sauce.
Ingredients: beef, rice, white onion, egg, tomato sauce