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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
Ingredients:
butter, onion, bread crumbs, milk, beef, pork, egg, salt, black pepper, beet green, chicken broth, flour, heavy cream, dill
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What can you do with a can of chili, 8 potatoes, an onion, and two pounds of stew meat? Make Mom's Goulash, of course. Since you are using stew meat, three to four hours of slow cooking are required, but otherwise this soup is a snap to make.
What can you do with a can of chili, 8 potatoes, an onion, and two pounds of stew meat? Make Mom's Goulash, of course. Since you are using stew meat, three to four hours of slow cooking are required, but otherwise this soup is a snap to make.
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Green bean casserole unlike any other!
Green bean casserole unlike any other!
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This white bean rarebit cheese sauce is the perfect comfort food to serve over buttered toast.
This white bean rarebit cheese sauce is the perfect comfort food to serve over buttered toast.
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Get Queimada Recipe from Food Network
Get Queimada Recipe from Food Network
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A quick mayonnaise-based salad dressing that is perfect for emergencies. This is the easiest, yet yummiest salad dressing there is!
A quick mayonnaise-based salad dressing that is perfect for emergencies. This is the easiest, yet yummiest salad dressing there is!
cooking.nytimes.com
Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best The method is fairly straightforward You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy
Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best The method is fairly straightforward You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy
cooking.nytimes.com
This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
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This cheesy noodle casserole made with mushrooms, pepperoni, and lots of mozzarella cheese has the flavor of pizza.
This cheesy noodle casserole made with mushrooms, pepperoni, and lots of mozzarella cheese has the flavor of pizza.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.