948 recipes for "beef"
Veal Cannelloni

Veal Cannelloni

Jul 14, 2005

Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.

The Pineapple Grill Asian Braised Short Ribs

The Pineapple Grill Asian Braised Short Ribs

Feb 5, 2007

Savour tantalizing Hawaiian cuisine and its exciting blend of Pan-Pacific influences with our "Aloha, Hawaii" collection of recipes in the March 2007 issue of Canadian Living magazine.

The Pineapple Grill in Kapalua, Maui, is a woodsy, beautiful restaurant situated on the Kapalua Resort. This is one of executive chef Ryan Luckey's signature dishes, adapted for your kitchen.

Filets Mignons with Brandy Cream Sauce

Filets Mignons with Brandy Cream Sauce

Dec 22, 2015

Tenderloin is, as the name suggests, a tender cut of steak with a soft, buttery texture that's worth the higher price tag on special occasions. The secret to the best flavour is to cook the sauce in the same pan as you cooked the filets; it will pick up the flavour from the browned bits in the skillet.

Osso Buco

Osso Buco

Mar 9, 2009

Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests. Serve with polenta.

Roast Stuffed Goose

Roast Stuffed Goose

Dec 31, 2007

This traditional roast goose with its richly flavoured dark meat is enhanced by the Chinese technique of searing the skin with boiling water and refrigerating the bird overnight to air-dry and ensure a glassy crisp skin.

The World's Best Steak Sandwich

The World's Best Steak Sandwich

May 12, 2009

The absolute beauty of this meal is that it is what everyone I know loves: rustic, satisfying, easy to make, un-pretentious but so incredibly delicious that every single person I've ever made it for has requested a 'repeat performance' just days later! I think it's the perfect thing to serve for a casual night of entertaining- serve it with some great red wine (may I suggest a lovely Cabernet Sauvingnon?) and some balsamic & honey dressed arugula. This menu is condusive to a chilled out night full of great conversation and laughter with people you love. I definitely created it for the people I love!

Tourtiere recipe and instructions

Tourtiere recipe and instructions

Dec 7, 2010

Tourtiere is the creme de la creme of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtiere is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

May 13, 2009

I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!

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