Entrees – Meat Barbecued Spareribs Beef in Flaky Pastry or Beef Wellington Beef Stroganoff Beef Wellington Brisket Chinese Beef with Onions Chinese Egg Foo Yong Chinese Pineapple Lamb Ground Beef Casserole Kabab bel Garase Kibbe Bi Seneeya Kofta Langue Rotie Meat balls (Belehat) Meatballs for Cous Cous Meat loaf Meat Loaf Moussakah Onions Farcis Pepper Steak Pizza Burgers Poivron and Tomato Farci Potted Oxtails Quick Beef Tacos Ragout de bouvias Savory Pepper Steak Scaloppine al marsala – vin rouge Steak San Marco Stuffed Cabbage Stuffed Eggplant Sukiyaki Sweet and Sour Spareribs Tartar Steak Teriyaki Tom’s Chili Veal Cutlets Parmigiana Veal Cutlet Parmigiana Veal Paprika Veal Picquante Veal Scollopini Casserole Veal Shanks – Osso Bucco Share this: Print (Opens in new window) Print Email a link to a friend (Opens in new window) Email Share on Facebook (Opens in new window) Facebook Like Loading...
The Claude Levy Recipe Book project 