Top : Main Courses : Beef : Page 7 ChefMom's Recipe Box: Main Courses: BeefHere are some recipes for you: - Quick Swiss Steak
Here's my short-cut version of my mom's Swiss steak recipe. The kids love it, and you can use low-fat, inexpensive cuts of meat!
Rating: 8.25 Rate this recipe!
- Richville Roast Veal
About twenty years ago, a local lumberyard owner asked me to serve a traditional dish, which he called Richville Veal, at a special party that he was going to host. Richville is a small Michigan village with a history dating back more than 175 years. Unfamiliar with the dish, I asked him to provide a recipe. I received six aged, handwritten pages containing different versions of the recipe, each with slight variations in the ingredients. With the help of my staff we prepared each one. After tasting them, I incorporated the best elements of each into one terrific recipe. This heirloom dish is best served with homemade noodles or spaetzle.
Rating: 0.00 Rate this recipe!
- Roulade of Beef
The roulade, or rolled meat or fish with a filling, is a concept that exists in many countries. This version, rolled beef wrapped in bacon, most resembles a German dish; the Italian braciole is made from pounded beef, rolled with a filling of cheese and herbs; and paupiette is a French version, usually made from fish, using flounder or salmon fillets. These days, Americans often make roulades from pounded chicken and turkey breasts. It’s a technique that allows you to be creative, have fun in the kitchen, and use whatever ingredients that look best at the market.
Rating: 0.00 Rate this recipe!
- Roulade of Beef
The roulade, or rolled meat or fish with a filling, is a concept that exists in many countries. This version, rolled beef wrapped in bacon, most resembles a German dish; the Italian braciole is made from pounded beef, rolled with a filling of cheese and herbs; and paupiette is a French version, usually made from fish, using flounder or salmon fillets. These days, Americans often make roulades from pounded chicken and turkey breasts. It’s a technique that allows you to be creative, have fun in the kitchen, and use whatever ingredients that look best at the market.
Rating: 5.67 Rate this recipe!
See more pages: [<<] 1 2 3 4 5 6 7 8 9 10 [>>] Note: As the majority of these recipes are user-submitted, we cannot test each one, nor can we guarantee accuracy or results.
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