Search in:

696 recipes for "beef"
696 recipes
Greek-Style Lamb Casserole

Greek-Style Lamb Casserole

May 16, 2011

This vegetable-filled ground lamb sauce alternates with layers of Canadian cheeses and pasta to make a Greek-style comfort casserole. You could use ground beef instead of lamb if you prefer. To plan ahead for a busy weeknight, assemble and refrigerate this dish for up to 3 days, then bake as directed, adding up to 15 minutes to the cooking time.

Wine-Braised Brisket

Wine-Braised Brisket

Dec 9, 2009

Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.

Sloppy Joes

Sloppy Joes

Jul 14, 2005

Jan Domshy tells us via the Internet that, like so many of us, she counts on ground beef in the freezer for quick, hearty skillet suppers like these saucy sandwiches. "I had to make up a quick batch when I had to feed a bunch of hungry guys pronto after we poured concrete!" she says. "It is ready really fast." She improvises, too, adding canned beans or chili sauce from the pantry to accommodate a crowd.

Garlicky Prime Rib and Rosemary Rack of Pork

Garlicky Prime Rib and Rosemary Rack of Pork

Jun 29, 2009

Think big when you're entertaining this summer and grill a succulent roast of beef or pork to satisfy a crowd. Just close the lid on a herb-and-garlic-coated roast and entice guests with intoxicating aromas as it cooks slowly over indirect heat. For the rack of pork, buy an eight-rib roast; have your butcher chine (remove the backbone) or saw between the ribs for easy carving.

Salmon Wellington

Salmon Wellington

May 7, 2009

This recipe was inspired by the traditional Beef Wellington but I was looking for a healthier option. It is a relatively simple recipe that serves elegantly and makes a great impression. I generally serve the salmon with asparagus and a nice leafy green salad with avocado. Leftovers can be easily reheated and I have even served cold slices of the Wellington with a lemon aioli as an appetizer.

Sauerbraten

Sauerbraten

Jan 25, 2009

This is a longtime standby recipe that my mother used to make before I was even born. You can use a less tender cut of meat (in fact I often use moose meat, though good old beef is excellent) and place it in a marinade for two days. In these economic times less expensive meat sure helps the budget. It is slow cooked, then sliced, and its swee-and-sour sauce is complemented by bland potatoes, thin slice of dark bread, and butter.

Caribou Stew

Caribou Stew

Nov 30, 2011

Caribou is one of the staple ingredients in Nunavut cooking. It's classified as country food; or food from the land, and it's one of the only truly wild meats. Caribou is sometimes available at specialty meat shops across Canada or by special order directly from purveyors in Nunavut. Availability can vary from season to season, so if you can't find caribou, then elk, venison or beef can make a delicious substitute. Serve with Bannock.

Chuckwagon Chili Noodle Bake

Chuckwagon Chili Noodle Bake

Dec 4, 2008

I came up with this idea when I was wanting something hearty,fast, nutritious and not heavy. I was tired of beef chili so I used ground turkey instead and loaded up on the veggies and beans. I made this for my hubby and my students at school. They all LOVED IT. Even my students who hate veggies loved it and asked for the recipe so their family could make it. I know this makes alot, but this freezes so well, so make extra noodles and make an extra bake for another night when you have no time to cook.

Meinhardt's Lamb Curry

Meinhardt's Lamb Curry

Aug 1, 2005

Linda Meinhardt's kitchen is modelled after a philosophy of passion in cooking, using quality fresh ingredients for bold and innovative tastes. These qualities have made Meinhardt Fine Foods a gourmet — foodstuffs and takeout — counter destination of choice in the Vancouver area. Here is an example of the innovative and well-tuned flavours that characterize Meinhardt's kitchen. Lamb or beef, whichever you prefer, is treated to a fusion of Eastern and Western ingredients. If you want to freeze the curry for up to two weeks, omit the potatoes and add boiled potatoes to the curry when reheating.

Eileen Dwillies' Shrimp Mousse

Eileen Dwillies' Shrimp Mousse

Jul 14, 2005

"Everything my mother makes always looks good," says Janet Dwillies, daughter of Vancouver food stylist and cooking teacher Eileen Dwillies. "She's always practising on presentation. We tease her that we never have the average apple pie and roast beef. She's always got something fabulous added to it." Of all the hundreds of her mother's dishes she likes, Janet chose this shrimp mousse as a standout. "It's one I like to make myself when I entertain. It's so good I want to dig a big spoon into it and eat it." This delicate mousse, which can be made ahead and refrigerated up to 1 day, is delicious served with triangles of buttered black bread.

© 2025 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up