-
Goetta
Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati/northern Kentucky area. It’s a German breakfast sausage that blends the textures and flavors of pork, beef, whole grain steel-cut oats, fresh onions and spices.
-
Mississippi Roast Birria Tacos
Make Birria Tacos from Mississippi Roast!
-
Mississippi Roast
Mississippi Roast is SO tasty. The leftovers make wonderful roast beef sandwiches also. You can also use this roast to make Mississippi Roast “Birria” Tacos. These are simply delicious, and it’s another good use for this particular roast. An earlier name for this dish is “To Die For Pot Roast.”
-
Cincinnati Chili
Have your chili 3, 4 or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.
-
Birria Tacos
Birria is a stew from the State of Jalisco, Mexico. Here it is used to make delicious Birria Tacos. In this recipe the taco is filled, then fried with a bit of the beef broth. Very yummy!
-
Birria de Res (Mexican Beef Stew)
-
Linda’s Midwestern Pot Roast
Once you cook pot roast in this manner, you will always want to make it this way. It’s fall-apart tender. The secret to good pot roast is coating it with flour and browning it well before baking.
-
Pastitsio
I suppose this could be called the comfort food of Greek cooking. Pastitsio uses a béchamel sauce, one of the five mother sauces. My sister and I absolutely love this, and we used to make it when we got together. I also eat it at the St. Katherine’s Greek Festival every year.
-
Green Chile Stew
This is a versatile recipe for Green Chile Stew. Try smothering a quesadilla with Green Chile Stew (as shown). It’s a hit every time!
-
Tavern Sloppy Joes
A common way to make sloppy joes in many taverns.
