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    You are in: Home / Cookbooks / Where's Da Beef?
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    Where's Da Beef?

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    An excellent way to serve corned beef! Smells divine! (You may use the seasoning packet that comes with the corned beef if you prefer.) CROCK POT instructions included.

    Recipe #141522

    I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.

    Recipe #152433

    Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

    Recipe #169871

    Just a silly twist on beef stew I threw together. All depends on your personal taste what you like to add in. These are ours. ;) I find that it just gets better the longer it cooks - and that you can sort of use the cooking times as "guidelines". Sometimes I start out the night before while making another quick meal (I made it during my Recipe #204245) and let it go slowly over night for the next evening's meal - the picture I posted is from that. ***Note: (I tend to be heavy handed when I shake or pour spices so measurements are approx. go by your own tastes)

    Recipe #204650

    10 Reviews |  By BecR

    A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

    Recipe #106298

    When I make this recipe, I like it to be so hot it's barely edible, so I put in about a dozen serano peppers. If you want it milder you can just add one or two jalapenos or omit them entirely. I also put canned jalapenos in mine which I don't think are very spicy but they do add a nice peppery flavor. I like to serve this chili in sour dough bread bowls. Note: When I do anything in the slow-cooker, I always wait and add the onions a couple of hours before the end. When you leave onions in a slow-cooker too long they get an upleasant taste which taints the whole dish. This is just a preference of mine; if they don't bother you you can put them in with the rest of the ingredients.

    Recipe #222756

    This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!

    Recipe #42272

    138 Reviews |  By Derf

    Very attractive looking appy! and good too. Had some ladies over for a "crafty evening", making little Christmas thingies, the spirals went over big, and the ladies took the recipe, from "Women's world".

    Recipe #14106

    This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

    Recipe #316649

    A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too!

    Recipe #60980

    2 Reviews |  By CindiJ

    This is a recipe from a neighbor of our when I was a little girl. She was a great cook and I remember her being thrilled to find out these did great in the newest kitchen appliance, the Crock Pot! There are several recipes close, but this is Thelma's.

    Recipe #460693

    This delicious recipe is an old time favorite. I forgot how much I Ioved stuffed green peppers. I decided to make them one day and this is what I came up with. Using ground pork, beef and veal together gives it the best flavor. This dish is great for an afternoon snack and the leftovers are great reheated the next day for lunch.

    Recipe #460874

    Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)

    Recipe #268528

    Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.

    Recipe #97243

    How to cook a whole or large piece of beef tenderloin. Note from UnknownChef86: This is a recipe I adopted in 2006.

    Recipe #57685

    This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

    Recipe #144169

    This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!

    Recipe #109943

    Now this is REAL comfort food - its Simple to make and tastes wonderful and if necessary you can stretch it that bit further with more vegetables in the filling

    Recipe #151474

    A nice quick easy, recipe the family can enjoy on a weekday night. An adopted recipe I have had that I have tweaked. The original recipe had half the ingredients at one point. After working on this the past week I have come up with this savory recipe. ZWT16 2ND PLACE FINISH.

    Recipe #454909

    This is a recipe I got from the Homebasic magasine. I made it and used onion instead of green onions. The taste of the broth is delicious. My son liked this recipe.

    Recipe #292804

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