Is it Kafta, Kofta or Kufta? Well, it depends. I’ve seen it – and heard it referred to – as all three. But those three words all point to the same delicious thing: lamb
Bell Peppers Are Perfect for Stuffing I used to not like bell peppers. Of course, I would eat them if they were cooked down until they were soft and had virtually no texture.
A guest post by Ross McKnight Yesterday was the Feast Day of The Blessed Virgin of Pompeii [http://campus.udayton.edu/mary/meditations/pompei]. Meat pies have nothing to do with Pompeii, but
Beef Stew: Comforting, Filling, Heartwarming There’s just something good about beef stew. It’s hearty. It’s warm. It’s comforting, filling, and delicious. It’s comfort food for sure. I made
[https://www.catholicfoodie.com/wp-content/uploads/2012/08/grillades.png]I grew up eating round steak at least once a week. My dad used to buy the whole round steak and cut it
[https://www.catholicfoodie.com/wp-content/uploads/2012/07/Kousa-Mahshi.jpg]Kousa Mahshi: Stuffed Squash, Lebanese-style I hated squash as a child. And during the summers we used to get a lot of it.
INGREDIENTS: * 2 pounds Round Steak * 1/2 teaspoon Kosher salt * 1/2 teaspoon Black pepper, freshly ground * 1/4 teaspoon Cayenne pepper, ground * 1 Egg, beaten * 1 tablespoon Water * 1/2 cup Bread
Want a great brunch idea? Grillades and grits are perfect for Christmas or New Year’s Day. By the way, it’s pronounced “gree-yahds.” The accent is on the “gree.” You can listen
[https://www.catholicfoodie.com/wp-content/uploads/2011/09/Roast-Beef-with-Ginger-Ale.jpg]Recipe submitted by JoAnna Wahlund > This recipe is taken from “Fix It and Forget It: Feasting With Your Slow Cooker” Ingredients * 3-lb beef