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Lite and Fabulous Steak Pizzaiola by Skinny Kitchen with Nancy FoxThis Italian classic is simply steak topped with a quick cooking, zesty, pizza-like sauce. Sometimes it’s topped with cheese. I’m using very lean top sirloin but if you’d prefer to use flank steak or skirt steak, just reduce the cooking time a bit. Doesn’t matter how you cook your filet, the sauce absolutely makes this dish. The… |
1 vote
4332 views
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Florentine Salisbury Steak by J. Gino GenovesiThis dish is restaurant quality food which when served with mashed potatoes and green beans makes a delightful presentation. At home,this was a favorite among our family. I have made some changes from the original one used by my mother and wife, and think you will enjoy it also. It is economical, relatively fast and so good. I… |
1 vote
13525 views
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Classic Beef Bourguignon - Crockpot Version by Salad FoodieCubes of beef stewed in a red wine sauce - magnifique! Hearty and flavorful, this can be made in a Dutch oven or crock pot. See link for Classic Beef Bourguignon cooked stove-top in a Dutch oven, under "Useful Links" below. |
1 vote
5347 views
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Tuscan Grilled Ribeye by KaristaSimply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic. |
1 vote
3240 views
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Filet Mignon Sorrentine by John ElderThis beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce. |
1 vote
1462 views
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Beef Tenderloin Steaks with Fontina Fonduta by Dominick ChirichilloIn Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute. INGREDIEN |
4 votes
10449 views
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Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLYGrilled US beef tenderloin |
1 vote
2969 views
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Better-for-you-burgers by Lemon SqueezyHealthy, cheap and easy to make |
1 vote
1330 views
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Italian Pot Roast by myra byankaDelicious, easy prep pot roast that is sometimes prepared with Barolo wine. At $30.00 - 80.00 per 750 ml, it's too expensive for me. Plus, the tannins can be a problem. Substitute Barolo with another Italian wine like dolcetto d'Alba, Barbera, Chianti, or a use a California merlot or cabernet sauvignon. Serve with noodles or… |
1 vote
5291 views
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Beef, mushrooms & greens stir fry by Lemon SqueezyFast, fabulous and full of flavour |
1 vote
1632 views
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pepper charred rib eye tomatoes chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLYpepper charred rib eye tomatoes chutney |
1 vote
2615 views
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Beef meatballs with olives by Lemon SqueezyGreat new twist on a family favourite |
1 vote
1451 views
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Steak Au Poivre & Cognac Sauce by B InnesA wonderful recipe with a great sauce makes a great dinner |
1 vote
3487 views
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Beef Stroganoff with Butter Noodles by Chef Smith
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2 votes
2174 views
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Roman Oxtail Stew by CarmelitaThe Italian name for this dish is Coda Alla Vaccinara. It is an iconic symbol of Roman cuisine, is one of those heart warming soothing winter dishes that you dream of and crave when cold weather sets in. Quick to prepare and slow to cook, it is a humble unpretentious dish made with an inexpensive cut of meat. The succulent tender… |
1 vote
3764 views
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