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Recipes
All recipes » Beef
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Slow Baked Beef Short Ribs |
Melanie Yunk
Mar 2008 Professional |
4 votes
2 reviews 4 comments 137653 views |
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Marinated Prime Rib RoastOriginally this is my husband`s prime rib recipe, since holiday is fast approaching I did a major twist to this recipe to make it more festive.I ... |
Connie Mcmillan
Oct 2008 Intermediate |
107 votes
95 reviews 7 comments 13229 views |
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Pigs in a Blanket |
erin de martini
Jul 2008 Beginner |
1 vote
14602 views |
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VIETNAMESE BO LA LOTThis is a very tasty Vietnamese appetizer and part of the famous "bo 7 mon" Vietnamese menu of eating 7 different types of beef dishes. Beef 7 ... |
Linda Tay Esposito
Aug 2008 Professional |
4 votes
1 review 5 comments 14097 views |
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Georgian Beef and Potato StewThis is a delicious, extremely flavorful beef stew. Serve it over steamed bulgar, steamed rice, or with warm flat bread. Your whole family will ... |
John Spottiswood
Aug 2008 Advanced |
3 votes
2 reviews 1 comment 9551 views |
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Tri-tip marinadeThis is a great dry rub for tri tip. I just made it for a recent party and the tri tip vanished. |
Aspen Lee-Moulden
Jun 2008 Intermediate |
9 votes
5 reviews 1 comment 7702 views |
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Pan Roasted New York Steak with Roasted PotatoesTry this with my Green Garlic Aioli and Shaved Vegetable Salad; a perfect meal for two. It's very important to use high quality, organic and ... |
Erica Holland-Toll
Mar 2008 Professional |
5 votes
1 review 9360 views |
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Chinese Braised Oxtails with Root VegetablesA hearty oxtail dish with star anise, Chinese mushroom, daikon and carrots. The oxtails turn tender when cooked slow and the bones add a lot of ... |
Joyce Leung
Feb 2009 Intermediate |
3 votes
2 reviews 5488 views |
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Tuscan SteakThis is one of the simplest and best steak preparations you will EVER make. I've been trying for years to find the perfect grilling recipe to ... |
John Spottiswood
22 days ago Advanced |
3 votes
1 review 3143 views |
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Truffle-crusted Beef TenderloinYou'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce. |
Roland Passot
Mar 2008 Professional |
7 votes
5 reviews 5829 views |










