Recipes for Vietnamese-Style Beef with Garlic, Black Pepper and Lime with grocery lists and nutritional information | Page 302

Miso Slaw

We are always on the hunt for great winter salads and slaws. In fact, winter may be one of the best times for salads! We love all the crunchy combinations of winter vegetables with fresh winter citrus. Here's one more recipe for a winter slaw from reader Jennifer; she tosses convenient slaw mix from Trader Joe's with a homemade blend of miso paste, rice vinegar, ginger, and garlic.

thekitchn.com

Baked Cream Cheese Spaghetti

This Baked Cream Cheese Spaghetti recipe contains spaghetti, lean ground beef, cream cheese, spaghetti sauce, cheese and more.

plainchicken.com

Soft Polenta with Grilled Vegetables

these grilled vegetables are flavored by a few simple ingredients - grill seasoning, lemon juice and olive oil. i also grill some lemon wedges to squeeze over the top of the dish. if you have never grilled a lemon - do so right now. the juices develop & the smoky flavor from the grill is amazing. the polenta is soft & creamy and flavored with garlic and shallots. i add a bit of cream and butter to the end to give it an extra bit of creaminess.

pickycook.com

Creole Shrimp and Pasta

Share Tweet news and informations automotive,business,crime,health,life,politics,science,technology,travelautomotive,business,crime,health,life,politics,science,technology,travel Here is a little recipe to warm you up on those cold winter nights. Ingredients: 1 pound large shrimp, tail off, thawed 2 coves garlic, minced 1/4 cup Italian dressing 1 Tbsp cajun seasoning 2

dishwaterdreams.com

Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

2 Servings - food52.com

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

A classic! Authentic Knigsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Knigsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Knigsberger Klopse was invented in the city of Knigsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Knigsberg. This recipe is my version of her delicious Knigsberger Klop

12 Servings - 1 hr 45 min - food.com