Search

"My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients..."

Ingredients: cilantro, boneless beef chuck...

"A man-pleasing picnic sandwich not much more complicated than the title."

Ingredients: jalapeno jack cheese, mayonnaise...

"A true Irish celebration dish! Served cold and thinly sliced, this is a great buffet favorite in many Irish households during the holiday season. While not difficult to prepare, it does require quite a bit of time and care."

Ingredients: ground mace, garlic...

"Nothing could be more simple or delicious than a beef roast. It provides a comforting dinner, plus many easy weekday meals."

Ingredients: fresh coarse ground black pepper, garlic...

"Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro and onion and garnished with avocado and radishes. Preparation time includes overnight cooling in refrigerator."

Ingredients: bermuda onions, dried oregano...

"This is awesome! Ususally, I don't like anything extra on my steak but this is wonderful! These sauces are great but that doesn't mean you have to eat it with the sauce. This tenderloin recipe is Courtesy of Emeril Lagasse, 2003. The Creole Seasoning comes from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published..."

Ingredients: chives, creole mustard, rolls...

"This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions..."

Ingredients: ground cumin, dried apricots...

"The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, boneless veal rump roast...

"This is my mother's recipe, which I make over and over when I have guests for dinner. It's easy too, which allows you time to concentrate on other things!"

Ingredients: joint of beef, pepper, onions...

"Use up your Sunday beef roast in a quick after-work meal with this salad. Serve this with bread sticks or rolls and fresh fruit for dessert! Serves 4 for lunch or 2 for dinner."

Ingredients: radicchio, fresh basil leaves...