Ground beef recipes

Definitely a five stars recipe, my husband made it yesterday for lunch. Nutmeg gave the extra zing, and the flavor was absolutely delicious, I couldn't stop eating it. We just finished the leftover for lunch, and it was even better. Strongly recommend this recipe to everyone!

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

Tasty, moist, delicious, not dense!

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Try this scrumptious side dish made with pistachio nuts, cinnamon and rosewater syrup.

Simple fresh flavors that marry perfectly together make this eye-pleasing personal pizza juicy and fresh. For the photo we used our own fresh pesto and made our own pizza crust from scratch, heck we even ground the flour ourselves in our flour mill. In a hurry? No worries, use a pre-made pizza shell and prepared pesto for delicious fresh pizza in a flash.

If you're in a hurry, then try this simple recipe that creates a savory chili that will satisfy your hunger in no time!

Brussel sprouts develop a deep flavor and retain their texture when roasted (no more mushy brussels sprouts). Then they're tossed with a flavorful quick and easy sun-dried tomato pesto.

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Great for apple season and excellent drizzled over apple dumplings.

Authentic homemade Irish Corned Beef and Cabbage with parsnips, carrots and potatoes.

Prepare your next fiesta with this spicy and delicious dish that will lift everyone's spirits!

This delicious spaghetti sauce is perfect for any type of pasta you like or can be used for sandwiches.

Quick, easy to make, and it's also very tasty. Serve this freshly homemade hummus with store-bought or homemade pita bread.

I added a little bit more honey, and the stuffed squashs were yummy.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.