1,279 beet green recipes

Stuffed hamburgers with your choice of fillings sealed between two thin beef patties. Fill with cheese, pickles, mustard, horseradish, or the included peppy cheese filling recipe.

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Crispy double-fried flank steak tossed with fresh orange peel, jalapeños, and julienned carrots in a tangy soy-sherry glaze. Better than takeout orange beef at home.

Filet mignon strips marinated in soy, sherry, garlic and ginger, then woven onto bamboo skewers for hot oil fondue. Served with a crunchy beansprout and Chinese leaf salad on the side.

Latigo chili is a serious Tex-Mex three-meat chili of brisket, venison, and pork simmered with ancho chiles, beer, tequila, and staged cumin additions. Built for a crowd of 20.

Teriyaki meatloaf with ginger, soy sauce, and a sweet brown sugar glaze poured on halfway through baking. A retro Hawaiian-style ground beef loaf with grated carrots and bell peppers folded in.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

Tomato beef stir-fry with sirloin marinated in soy and sherry, fresh tomato wedges, bell pepper, and a curry-ketchup cooking sauce. A weeknight stir-fry with real punch.

Big-batch weekend chili that feeds 30 to 40 people, slow-simmered for 6 hours with ground beef, kidney beans, Rotel tomatoes, and bold spices. The ultimate game day or potluck crowd-pleaser.

Tender shredded beef wok-tossed in bold Sichuan fish-flavored sauce with crunchy water chestnuts, garlic, ginger, and chili. A quick Chinese stir-fry that's all heat, tang, and crunch.

Sichuan "fish-fragrant" shredded beef with water chestnuts, chili, ginger, garlic, and dark vinegar. No fish at all. Just a fiery, tangy, sweet sauce that clings to every strand of tender beef.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Hearty Italian spaghetti sauce with pork ribs, homemade meatballs, and scorched tomato paste simmered for hours into rich, meaty perfection.