Search results
Results from the WOW.Com Content Network
Ground Beef and Rice Skillet Dinner. This is a one-pot meal that’s on the table in 30 minutes. Simple ingredients including rice, tomatoes, bell pepper, onion, beef broth, and cheddar cheese ...
A store-bought rice blend and quick-cooking chicken breast help get this healthy chicken recipe on the dinner table fast. Check the label to avoid excessive sodium or other undesirable ingredients.
Mutton or lamb and onions topped with sliced potato and covered with broth, slowly baked in a covered pot [33] [34] Lobby: stew Lobscouse: Northern Europe: stew Typically beef or lamb, but sometimes also chicken, pork, or ham and potatoes, often stewed with other vegetables [35] [36] [37] Meat and potato pie: England: pie
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1] In absolute numbers, the United States , Brazil , and the People's Republic of China are the world's three largest consumers of beef.
This slow cooker recipe combines two comfort food favorites—French onion soup and pot roast. It's great served with bread or mashed potatoes! Get the French Onion Pot Roast recipe at Little ...
Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. [1] [2] It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green beans or dried beans, which are served on a ...
Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. [43] Sopa de Gato: Spain (southern) Simple soup, typically includes water, bread, oil, garlic, and salt Sopas: Philippines: Noodle soup
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.