Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.
Author: Daniel Shumski
Sometimes I double the sauce so I can drown my mashed potatoes in it! Be sure to get a very lean, high-quality cut of meat for best results. Serve over mashed potatoes.
Author: Jackie
Dried chip beef with scrambled eggs and bacon casserole! This is great as a fix-ahead dish and it freezes nicely as well. I say that this will serve 10, but folks love it so much they generally go back...
Author: Robin Wells
Had a busy day at work? Don't have a lot of time to cook dinner? Well, this dish will be your saving grace. It packs a punch yummy tomato flavor and cheesy goodness. It's so easy to make and your whole...
Author: Traci Coleman
Being a South Carolina girl at heart, this has and will always be one of my favorite and most comforting meals.
Author: RRADAMS
Ok, When I first moved to Hawaii in 1970 with my Native Hawaiian husband and 3 children I was introduced to this recipe from my sister in law who has since passed on but she was a wonderful cook. I use...
Author: Shirley Makekau
I had hamburger meat thawed and didn't know what I wanted to do with it. Threw this dish together and it was a hit at our table. Super easy and tasty! Just add a green leafy salad or a green veggie of...
Author: Diane Atherton
This Irish whiskey marinade is our favorite for using with flat iron steak. It adds a juicy and delicious flavor to the meat.
Author: Anonymous
So... it's the day after St. Patrick's and you're running a little short on time before you have to go out for the day. Not to worry! Here's a recipe for leftover corned beef hash that you can have ready...
Author: The Kitchen Alchemist
We've got the secret to cooking a burger that's crispy on the outside, yet juicy on the inside: Freeze the patties for 15 minutes before cooking, then use two large griddle spatulas to smash them flat...
Author: Rhoda Boone
I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.
Author: Jessica Gavin
Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.
Author: Jeanne Ullom Hewitt
London broil is grilled with spices and topped with a rich bleu cheese butter for an extraordinary taste! This is my original recipe - I hope you like it!
Author: ROBYN050501
This is a great recipe for groups that enjoy spicy snacks.
Author: Cindy Tarleton
French fries topped with my favorite street taco and smothered in queso. Loaded fries don't get much better than this. Don't forget your favorite hot sauce.
Author: Soup Loving Nicole
While it did make for some extremely tasty Asian-style lettuce wraps, you can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat...
Author: Chef John
Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with...
Author: Mary
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
Author: Dawn Perry
A guiso is a stew, and while living in Uruguay I wanted to learn a traditional Uruguayan meal and this is the recipe that was shared with me.
Author: GringaMama
I used vegetables from the farmers market and just started creating this delicious and spicy stew! It's very easy to put together and very tasty! If you like fresh garlic you can add 2 cloves to meat while...
Author: Emily Vainer
My family loves this meatball Bourguignon recipe. Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. This is really good served over pasta, rice, biscuits,...
Author: brendaapr68
Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.
Author: Anna Stockwell
(Pronounced "dobe", and rhymes with robe), this traditional Italian recipe has been passed down for generations. The flavors become more intense when it sits in the refrigerator a day or two or served...
Author: Donna Graffagnino