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Preheat the oven to 350°F (180°C). Heat the olive oil in a large frying pan that has a lid. Add the potato, carrot, shallot and garlic cloves, and sauté over medium heat. Add the thyme and bay ...
Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.
Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.
Shaved Beet and Carrot Salad With Citrus-Scallion Dressing, from Food & Wine Magazine. / Credit: Jennifer Causey, Food & Wine; Food Styling by Margaret Monroe Dickey; Prop Styling by Thom Driver
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
Grandma May’s Biscuits. Grandma's Roast Beef. Grilled Artichokes with Green Olive Dip. Green Chili-Cheese Meatloaf with Butternut Squash. Green Melon, Cubanelle Peppers and Ricotta Salata.
Harvest Salad with Pickled Pomegranate Seeds. Sweet, crunchy apple, creamy crumbled goat cheese, a tangy cider vinaigrette, rich roasted squash. And to top it all off? Quick-pickled pomegranate seeds.
Tender and absolutely delicious, serve these up with rice and veggies, or on a salad! Get the recipe: Herb Lemon Baked Pork Chops. ... Grandma's Roast Beef. Goat Cheese and Roasted Garlic Beehive.