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    You are in: Home / Cookbooks / Where's the beef?
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    32 recipes in

    Where's the beef?

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    Displaying up to 20 pages of results. To see all results, or register.

    I've come across a couple recipes that require self-fising corn meal MIX and couldn't find it in my local super market so had to go on line to get 'the formula'. The 'formula' comes from the Aunt Jemima website. If your recipe just calls for self-rising cornmeal go to Recipe #255005

    Recipe #254874

    My recipe for Salisbury steaks grilled and simmered in a savory mushroom sauce, is fairly easy to prepare and delicious. This can be finished two ways -- simmered in the gravy on the stovetop -- or oven-baked.

    Recipe #487750

    This is a fabulous recipe for one of my all-time favorite meals! It's easy and slow-cooked to perfection. If you're not into heat, leave out the red pepper flakes.I encourage you to use the wine, white or red, but if you prefer not to use it, just use more stock or broth. This makes wonderful shredded beef that you can use for so many great meals Note If you prefer to use the oven to prepare this meal, you can place the brisket in a large baking dish, place your ingredients in, and cover with a lid or foil. Bake it at 300° to 325° for about 3 hours. Take the lid or foil off and bake another 30 minutes.

    Recipe #497723

    Cheesy Goodness!!! Oh My, is this good! The cheese topping makes this soup! The ingredients make a winning combination for a hearty meal. As a side use crusty bread, ritz crackers or saltine crackers.

    Recipe #395605

    This is a fabulous recipe for one of my all-time favorite meals! It's easy and slow-cooked to perfection. If you're not into heat, leave out the red pepper flakes.I encourage you to use the wine, white or red, but if you prefer not to use it, just use more stock or broth. This makes wonderful shredded beef that you can use for so many great meals Note If you prefer to use the oven to prepare this meal, you can place the brisket in a large baking dish, place your ingredients in, and cover with a lid or foil. Bake it at 300° to 325° for about 3 hours. Take the lid or foil off and bake another 30 minutes.

    Recipe #461577

    If you want a quick, easy, one pan dinner this should be it. I found this recipe ages ago and it is still regularly requested and enjoyed by my family and guest. It has wonderful flavor and appeals to the eye as well.

    Recipe #387939

    4 Reviews |  By PaulaG

    This recipe is courtesy of Omaha Steaks. Makes an easy and elegant dinner for two.

    Recipe #210012

    This is a quick and tasty meal, great for those spur of the moment meals. Hoisin sauce lends a sweet, smoky flavor to foods, and can be compared to Asian foods the way ketchup is to American foods. Although the recipe calls for lean ground beef, I prefer the 80-20% blend, as it adds more flavor and can always be drained if that is your prefence. Feel free to change the sauce in this recipe for a new and different one. A little cumin and a touch of chili powder and you have a great southwest flavor. Some cheese and salsa turns the corner to another great flavor! This can be doubled, and tripled.I hope you will enjoy this recipe!

    Recipe #263329

    1 Reviews |  By Berylla

    This is one of our family favorite recipes, We could eat it twice a week!

    Recipe #296199

    For those of us who have had the pleasure of having Steak Diane in some of the finest restaurants, also have noticed the cost of an expensive meal. Here is a version just as delicious, but far less expensive. It has a wonderful red wine mushroom sauce that you won't forget any time soon! Note: as in all recipes that call for wine, please don't use cheap wines, or "cooking" wine. Use the same wine that you would drink. When choosing the meat for this recipe,you may choose ground chuck for more flavor, or ground sirloin for lower fat. I found this at About.com

    Recipe #384790

    This is just plain good. I cannot remember where I had found this recipe, but I thank whoever came up with this!!!

    Recipe #52381

    This is summer in a slow cooker! It's also one of those recipes that will mellow and taste even better the next day.

    Recipe #212404

    Recipe #171110

    You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

    Recipe #32147

    My aunt Bernice, an excellent cook, made this brisket long before outdoor grilling and smoking became the common thing to do with briskets. It always was a must for her to bring this to family parties, and the tradition is now carried on by her children, grandchildren, and the neice who loved her so much. Cooking time does not include chilling overnight in refrigerator.

    Recipe #238338

    If you have never tried a Chimichangas, do yourself a favor and try these. When you stuff a large flour tortilla, then roll it up and fry it,you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it. We go to Mexican restaurants (rarely) and then try to duplicate it. These are fabulous! You can serve shredded cheese,red onion, chopped. A pitcher of ice cold Margaritas would seal the deal!!LOL!

    Recipe #282284

    Flank steak is not one of the most tender cuts of meat. I've tossed enough of the away! The papaya itself not only lends it's flavor to the meat, it actually has an enzyme that tenderizes the meat. Give it a try. You will need to marinate the flank over-night, so make your plans a little ahead for this reason. This is great with a crisp romaine and cherry tomato salad with chunky bleu cheese, and a great wine. If you leave the meat on the cutting board,ve sure to thoroughly wash the board. Another option, which I do, is to have a hard plastic cutting board, which can be sanitized. The marinating time varies, as you may not want to choose the overnight method. I have not included the overnight method.

    Recipe #228109

    This is direct from the Club! Oh I love this soup. It's almost more than a soup. You will love this! This obviously isn't a recipe you want to come home after a long, hard day at work to make. But, it's rather a kind of rainy day type recipe. One where you put on some soft jazz, throw some sweats on and pour yourself a glass of wine,a nice Cabernet, and have the whole kitchen to yourself. You will love this. If you will measure everything out and have everything ready, it's a snap to make the soup. And don't forget a nice crusty, fresh loaf of a nice sourdough bread. You can find beef bases in your supermarket, usually by the canned soup. I know my jar is the "Better than Beef" brand, and I know there are several brands out there.They are so much better than bouillon. You don't have to fight the wrapping on the bouillon cubes, and the beef base is moist.Cooking times are approximate.I have doubled and tripled this recipe.Check your seasonings before adding triple amounts. You can add in, but you can't take out. You can make a meal out of this.

    Recipe #235692

    This is a sure fire method of making a tender pot roast every time.

    Recipe #22137

    Here's a super-easy appetizer that marinates while you do other things before guests arrive for the BBQ party! Super-easy Super-good! Note: always soak your bamboo skewers in water for about 30 min. to prevent them from burning. Slicing or cutting beef partially frozen is much easier to cut. Time doesn't include broiling or grilling time.

    Recipe #212685

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