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    You are in: Home / Cookbooks / Beef
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    196 recipes in


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    Recipe #444766

    A very simple but very tasty Indian-style dish. Serve over rice. Adapted from a recipe at Emily Bites

    Recipe #507150

    You can adapt the flavors and spices in this any way you like. Adapted from Emily Bites

    Recipe #507052

    One of my favorite meals to make is Enchilada Stuffed Pasta Shells. One of the benefits of this recipe is that it makes enough for two 13x9 baking dishes, which means I get two meals. I don't like waste, but this is one time where I like to use disposable aluminum pans. Then I don;t have to worry about washing the pan.

    Recipe #500173

    Adapted from a recipe at Budget Bytes.

    Recipe #506527

    Freshly fried taco shells and a packet-free spice mix make for much better tacos than you get from those kits. Stick with the 90% lean ground beef for this; anything fattier will be too wet and greasy. Video of this segment from ATK Season 6 can be seen at

    Recipe #502216

    3 Reviews |  By Mandy-H

    This is a great recipe that I use often. The kids love it. The ground beef is rolled in a lovely dough. When baked, the dough has a light sconey texture to it. A 'must try' when you are tired of all the stock-standard ground beef options.

    Recipe #184104

    The folks at _Cook's Illustrated_ wanted to streamline the classic Boeuf Bourguigon, which requires over two hours of active cooking time in front of the stove. This mostly-hands-off version cuts that down substantially. Note that since the salt pork and most of the vegetables are discarded, the nutrition facts here are NOT correct.

    Recipe #495052

    Adapted from a recipe at SkinnyTaste.

    Recipe #493921

    Adapted from a recipe in Cooking For Two 2009 from America's Test Kitchen. If you're feeling ambitious, you can make your own ricotta (try recipe #413789 for a fast way); you will need about 1 1/2 quarts of milk to make the necessary ricotta. Do not use fat-free ricotta (or skim milk, if making your own).

    Recipe #486924

    This recipe appeared on America's Test Kitchen today and DH has to have it!

    Recipe #485297

    1 Reviews |  By JohnTag

    Very simply put, Meat wrapped in a noodle. This is the fast and easy version of what I would take hours of prep for the holidays, but I want it fast now for dinner. Feel free to alter this to your liking, Please keep in mind, if I were making this for the holidays or guests, I would be making my own sauce and pasta dough. I have served the fast version to guest and they love it! You can cook this several ways, but this is for your electric pressure cooker, for fast and easy 20 minute dinner!

    Recipe #484622

    520 Reviews |  By Tish

    This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right)

    Recipe #66121

    Good if you don't have time to fuss and make old-fashioned stuffed cabbage.

    Recipe #169982

    11 Reviews |  By Mirj

    I've always hated stuffing cabbage. With this recipe I don't have to.

    Recipe #13182

    5 Reviews |  By Lennie

    In honour of Walt Disney's 100th birthday, here's another celebrity recipe from my collection.

    Recipe #15693

    From Aarti Party on the Food Network; this was a dish Aarti's mother made when she was growing up. A fusion of Indian and American flavors.

    Recipe #473586

    This Martha-Stewart-inspired recipe combines ground beef with red bell peppers and mushrooms in a tomato-y sauce, then tops it with cornbread biscuits. Copied from a recipe by Nick Kindelsperger at Serious Eats.

    Recipe #457740

    This is the classic Korean beef stew. It is the pear juice that makes this marinade so unique among Asian beef dishes. Adapted from a recipe at AllRecipes.

    Recipe #453182

    This "ramen hack" uses ramen noodles in an unusual way - it replaces the mashed potato in a shepherd's pie with cooked ramen noodles. The top of the noodles get dry and crispy under the broiler, while the underlying noodles remain tender, creating great textural contrast. Adapted from a recipe at Serious Eats.

    Recipe #453129

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