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Grandmas Ohio Farm Chili

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

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Chicken Breasts with Rice

Microwave chicken breasts over rice with dried beef, celery, onion, pine nuts, and parsley. A one-casserole dinner cooked entirely in the microwave in about 20 minutes.

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Authentic Tex-Mex Fajitas

Real-deal Tex-Mex fajitas with skirt steak rubbed in cumin and red chile, marinated in lime juice and pickled jalapenos, then seared screaming hot. Charred outside, pink inside, wrapped in warm tortillas.

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Best East Texas Red Chili

East Texas red chili built on rehydrated ancho peppers pureed into a deep, smoky base, with a sneaky milk chocolate bar melted in for that mole-like roundness. Pure Lone Star comfort, simmered until the meat falls apart.

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Mexican Meat Mix

Mexican shredded beef mix slow-roasted for 12 hours, then simmered with green chilies, cumin, and salsa verde. A freezer-friendly base for tacos, burritos, enchiladas, and tamales.

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Grilled Flank Steak with Chimichurri Sauce

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

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Smoked Chicken Roulade with Dried Fruits

Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.

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Alice's Favorite Chili

Beef chili simmers ground beef with kidney beans, crushed Italian and Mexican stewed tomatoes, vegetable juice, onions, and chili powder. Easy crowd-pleasing weeknight chili recipe.

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Best Venison Swiss Steak

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

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Diner Meat Loaf

Classic ground beef meatloaf with Parmesan, oregano, and bread cubes, topped with tomato sauce and melted mozzarella cheese. Old-school diner comfort food that serves 6 hungry people.

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Swedish Castle Delight

Swedish-spiced meatballs with allspice, nutmeg, and ginger, rolled in cornmeal and browned in bacon fat, then simmered in a savory pan gravy and served over buttered noodles. A hearty Scandinavian-inspired weeknight dinner.

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Easy Stroganoff

Easy ground beef stroganoff with cream of mushroom soup, sour cream, and canned mushrooms over egg noodles. A budget-friendly weeknight comfort meal in 30 minutes.

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Kentucky Burgoo

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

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Inside Out Ravioli

Inside out ravioli casserole: a baked layer of spinach, macaroni, cheddar, and bread crumbs topped with beef and tomato sauce. All the flavor of ravioli, none of the folding.

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Bar-B-Q Meatloaf

The meatloaf was easy to make, and the flavour was spot-on. Definitely satisfied my taste buds.

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China Pepper Steak

Chinese pepper steak stir-fry with thinly sliced round steak, green bell peppers, tomatoes, and bean sprouts in a savory soy sauce. Ready in 30 minutes and served over rice.

Showing 3585 - 3600 of 4581 recipes

Beef Tips

5 Simple Slow-Cooker Tips

Using a Crockpot® or slow cooker can create delicious slow-cooked meals while saving your time and money.

Chuck Wagon

huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are

Red Meat, White Lies

In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of

Where's the Beef?

Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from the same part?

Un-Wimpy Burgers

One day I had a yen for hamburgers so I ventured to my local supermarket. I detest the supermarket pre-made patties. First, their quality is always

SEAR-ious Flavor

Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered

Braising Can Take the Chill Out of Winter

I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or

Guide for Broiling Beef, Veal, Lamb, Chicken and Pork

Take the guesswork out of braising beef, veal, lamb, poultry and pork with this handy chart of approximate cooking times.

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