Recipezaar: Meat recipesThe newest Recipezaar recipesin:MeatLamb Casserole- July 5, 2008 This is a modified version of a recipe I found here on Zaar. I amde a few changes to the original, so I thought I'd share it. -- posted by Sara 76http://www.recipezaar.com/312174 Easy Oven Baked Beef Stew- July 5, 2008 This is a slight variation of the Oven Baked Stew recipe on the Lipton Recipe Secret's box for Beefy Onion. I improvised a bit and it really turned out great. Very simple prep and pretty quick cook time. -- posted by Chef 671266http://www.recipezaar.com/312083 Bloody Caesar Steak- July 5, 2008 If you prefer, tomato juice can be substituted for the Clamato juice. Marinate steaks for at least 4 hours. -- posted by Karen in OChttp://www.recipezaar.com/312043 Portuguese Beef-Vegetable Soup- July 5, 2008 I once had a neighbor from Portugal - she cooked the most amazing foods! If you can't find linguica, chorizo or kielbasa will do. This makes a LOT of soup, but it can be frozen. -- posted by SweetJezebelhttp://www.recipezaar.com/312015 Pepper Beef Stew- July 4, 2008 This is a nice thick stew, great for winter nights! I always serve it with mashed potatoes and green beans. -- posted by Sara 76http://www.recipezaar.com/311975 Mini Muttballs and Ditalini- July 4, 2008 From EveryDay With Rachael Ray. For doggies and people to share! I have cats but I still want to try this! -- posted by hungrykittenhttp://www.recipezaar.com/311897 Easiest Swiss Steak- July 3, 2008 My husband is always happy when I make this dish. It may not be 'official' Swiss Steak, but that's what we call it. It's so tasty and EASY. You can cook it either by crock pot or oven. I like to serve it on top of mashed potatoes, but you could also serve it over noodles. Adjust quantities of ingredients to suite your taste; it's pretty much dump-cooking. -- posted by AngieMEhttp://www.recipezaar.com/311787 Jimmy Dunn's Beer Blasted Steak Tips- July 3, 2008 I got this recipe from our local news WCSH6 website. I have not tried this yet but wanted to place it here for safe keeping. The recipe called for a "blast" of salt, pepper, squirt mustard, tobasco and soy sauce with no actual measurement amounts so I guess you can use your own judgement according to your taste. If anyone does make this recipe I would love to know how it came out. I'm sure you could marinade these for several hours or overnight. Serving size is approximate; it depends.http://www.recipezaar.com/311760 Quickest and Tastiest Chili Con Carne- July 3, 2008 A french guy named David gave me this recipe when we had our potluck after a tennis tournament sometime ago. We loved it so much that we have it every month in our menu. -- posted by shygirlhttp://www.recipezaar.com/311672 |