| 1. beef and orange braised cabbage |
| Joy of Gardening Cookbook by Janet Ballantyne (1984) |
| 2. beef stew in red wine with braised garlic |
| The Way To Cook by Julia Child (1989) |
| 3. beer braised pot roast |
| Fine Cooking Magazine - #74 - November 2005 |
| 4. braised beef esterhazy |
| Betty Crocker New International Cookbook (1989) |
| 5. braised beef in barolo wine |
| Lidia's Italian Table by Lidia Matticchio Bastianich (1998) |
| 6. braised beef roast and vegetables |
| Fabulous Fry Pan Favorites by Patricia Phillips (1984) |
| 7. braised beef rolls |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 8. braised beef stew meat (or lamb stew meat, or beef pot roast or round steak) |
| Master Recipes by Stephen Schmidt (1998) |
| 9. braised beef with aspic and marinated vegetables |
| Betty Crocker New International Cookbook (1989) |
| 10. braised beef with barley |
| The Best of Country Cooking 2000 |
| 11. braised beef with barley |
| Taste of Home 2001 December/January |
| 12. braised beef with hearty musrhoom sauce |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 13. braised beef with sun dried tomatoes |
| The Good Carb Cookbook by Sandra Woodruff, MS, RD (2001) |
| 14. braised chicken (or giblets or pork or veal stew meat, chops, or steaks) |
| Master Recipes by Stephen Schmidt (1998) |
| 15. braised chicken thights with shallots, dates and apricots |
| Taste - Williams-Sonoma Holiday 2000 - Premier Issue |
| 16. braised chicken with caramelized onions, mushrooms and sun dried tomatoes |
| Fine Cooking Magazine - #71 - May 2005 |
| 17. braised chinese vegetables |
| The Around the World Cookbook published by Hermes House (1998) |
| 18. braised cod with fennel, potatoes and littlenecks |
| Fine Cooking Magazine - #84 - March 2007 |
| 19. braised duck |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 20. braised duckling with sauerkraut |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 21. braised filet of beef stuffed with foie gras and truffles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 22. braised fish with bean curd |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 23. braised fish with fresh tomato sauce and zucchini |
| Bon Appetit - April 1985 |
| 24. braised fish with garlic sauce and avocado |
| Bon Appetit - April 1985 |
| 25. braised fish with mussels, ginger and cream |
| Bon Appetit - April 1985 |
| 26. braised fish with tomato sauce |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 27. braised fish with vegetables |
| Master Recipes by Stephen Schmidt (1998) |
| 28. braised fresh summer vegetables |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 29. braised Italian chicken with green beans, tomatoes and olives |
| Fine Cooking Magazine - #77 - March 2006 |
| 30. braised lamb and batter dipped cauliflower |
| Bon Appetit - May 1985 |
| 31. braised lamb chops with black olives and artichokes |
| Fine Cooking Magazine - #50 - May 2002 |
| 32. braised lamb mediterranean |
| The KitchenAid Cookbook by KitchenAid Inc. (1987) |
| 33. braised lamb roast with vegetables |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 34. braised lamb shanks |
| Taste of Home The Complete Guide to Country Cooking Edited by Mary Beth Jung (1998) |
| 35. braised lamb shanks |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 36. braised lamb shanks |
| Taste of Home 1997 Annual Recipes - Every recipe from 1996 |
| 37. braised lamb shanks become a pizza |
| Fine Cooking Magazine - #84 - March 2007 |
| 38. braised lamb shanks in guazzetto |
| Lidia's Italian Table by Lidia Matticchio Bastianich (1998) |
| 39. braised lamb shanks with vegetables |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 40. braised lamb shanks with white beans, swiss chard, and marjoram |
| Cook's Illustrated #12 - January/February 1995 |
| 41. braised lamb shoulder chops with capers, balsamic vinegar, and red peppers |
| Cook's Illustrated #25 - April 1997 |
| 42. braised lamb shoulder chops with tomatoes and red wine |
| Cook's Illustrated #25 - April 1997 |
| 43. braised lamb shoulder chops with tomatoes, rosemary, and olives |
| Cook's Illustrated #25 - April 1997 |
| 44. braised lamb with vegetables |
| Sunset New Easy Basics Cookbook (1997) |
| 45. braised liver with vegetables |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 46. braised Mediterranean chicken |
| Fine Cooking Magazine - #55 - January 2003 |
| 47. braised oxtail |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 48. braised oxtail with carrots |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 49. braised oxtail with rigatoni |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 50. braised pork chops with sage and tomatoes, modena style |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 51. braised pork chops with sauerkraut |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 52. braised pork chops with sweet potatoes |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 53. braised pork chops with tomatoes, cream and porcini mushrooms |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 54. braised pork ribs with rigatoni |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 55. braised pork with sauerkraut and sausage |
| The Mixer Bible by Meredith Deeds and Carla Snyder (2005) |
| 56. braised pot roast of beef with wine, tomatoes, and provencal flavorings |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 57. braised potatoes, eggplant and red peppers with garlic and cilantro |
| Fine Cooking Magazine - #32 - May 1999 |
| 58. braised quails with parsley pasta |
| The Pasta Bible by Christian Teubner (1994) |
| 59. braised red snapper puttanesca |
| Fine Cooking Magazine - #84 - March 2007 |
| 60. braised sausages, apples, and onions |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 61. braised short ribs of beef |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 62. braised shoulder lamb chops with figs and north african spices |
| Cook's Illustrated #25 - April 1997 |
| 63. braised sweetbreads garnished with quenelles, truffles, mushrooms, and olives |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 64. braised sweetbreads with marrow |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 65. braised tench and vegetables |
| Russian, Polish and German cooking by Lesley Chamberlain (2003) |
| 66. braised veal breast with sausage, olive, and swiss chard stuffing |
| Cook's Illustrated #04 - September/October 1993 |
| 67. braised veal chops and steaks encasserole |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 68. braised veal chops and steaks flambeed with endives |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 69. braised veal kidneys and mushrooms |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 70. braised veal kidneys with vegetables |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 71. braised veal shanks with beans or lentils |
| The Way To Cook by Julia Child (1989) |
| 72. braised veal shanks with Moroccan spices |
| Fine Cooking Magazine - #11 - October/November 1995 |
| 73. braised veal shanks with wine, tomatoes, lemon, and orange |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 74. braised veal shanks, milan style |
| Betty Crocker New International Cookbook (1989) |
| 75. braised veal shanks, milan style |
| Betty Crocker Slow Cooker Cookbook by Betty Crocker Editors (1999) |
| 76. braised venison with polenta |
| Lidia's Italian Table by Lidia Matticchio Bastianich (1998) |
| 77. braised whole fillet of salmon in wine and aromatic vegetables |
| The Way To Cook by Julia Child (1989) |
| 78. braised, stuffed veal breast |
| LaVarene Pratique by Anne Willan (1989) |
| 79. brasserie flo's roast duck with tomatoes, olives, and mushrooms |
| Bistro Cooking by Patricia Wells (1989) |
| 80. brasserie le coq's fresh pasta with mussels |
| Bistro Cooking by Patricia Wells (1989) |
| 81. chicken braised and browned and coated with eggs |
| Couscous and Other Good Food From Morocco by Paula Wolfert (1987) |
| 82. chicken braised with triple onions |
| Bon Appetit Magazine - Jan 1985 |
| 83. chicken breast valdostana with braised lentils |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 84. chicken legs braised with preserved lemons, olives, and chickpeas |
| Fine Cooking Magazine - #49 - March 2002 |
| 85. chicken thighs with braised fennel, scallions and olives |
| Fine Cooking Magazine - #78 - May 2006 |
| 86. chicken thighs with sausage and braised fennel |
| Fine Cooking Magazine - #56 - March 2003 |
| 87. creamy braised chicken |
| Light and Tasty - Premiere Issue |
| 88. dinner party:main course-casserole of rost of beef, braised carrot slices |
| The French Chef Cookbook by Julia Child (1986) |
| 89. duck braised in red cabbage |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 90. duck braised in sauerkraut |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 91. elicoidali with braised chicken and tomatoes |
| The Classic Pasta Cookbook by Giuliano Hazan (1993) |
| 92. french canandian braised beef |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 93. lamb neck slices braised with limas and carrots |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 94. lamb shanks braised with tomatoes, fennel, and coriander |
| Fine Cooking Magazine - #49 - March 2002 |
| 95. le cameleon's braised veal with fresh pasta |
| Bistro Cooking by Patricia Wells (1989) |
| 96. le perraudin's braised lamb with white beans |
| Bistro Cooking by Patricia Wells (1989) |
| 97. lentils with braised lamb shanks |
| The Way To Cook by Julia Child (1989) |
| 98. merlot braised chicken thighs |
| Lidia's Italian Table by Lidia Matticchio Bastianich (1998) |
| 99. milk braised loin of pork with fennel and cabbage |
| Fine Cooking Magazine - #35 - November 1999 |
| 100. nagasaki style braised pork |
| Japanese Cooking A simple Art by Shizuo Tsuji (1980) |
| 101. orecchiette with braised artichokes |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 102. osso buco (braised veal shanks, milanese style) |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 103. osso buco (italian-style braised veal shanks) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 104. osso buco: braised veal shanks |
| The French Chef Cookbook by Julia Child (1986) |
| 105. oven braised pork chops with red onions and pears |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 106. oven braised pork chops with red onions and pears |
| Lidia's Italian-American Table by Lidia Matticchio Bastianich (2000) |
| 107. pasta with braised oxtail and celery |
| The Essential Pasta Cookbook published by Whitecap Books (1998) |
| 108. pork braised with red cabbage |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 109. pork braised with sauerkraut |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 110. pork shoulder braised with apple cider, thyme, and tomatoes |
| Fine Cooking Magazine - #49 - March 2002 |
| 111. provencal sausages of leftover braised beef and greens |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 112. risotto with braised veal shanks |
| Risotto by Judith Barrett and Norma Wasserman (1987) |
| 113. sauteed chicken with braised onions and diced potatoes |
| The Way To Cook by Julia Child (1989) |
| 114. savory braised beef |
| The Best of Country Cooking 1998 |
| 115. savory braised beef |
| Taste of Home Down-Home Diabetic Cookbook Edited by Julie Schnittka (1995) |
| 116. sherry braised portabellas with sage and linguine |
| Fine Cooking Magazine - #41 - November 2000 |
| 117. short ribs braised with rosemary, garlic, and sherry |
| Fine Cooking Magazine - #49 - March 2002 |
| 118. simply braised octopus |
| Lidia's Italian Table by Lidia Matticchio Bastianich (1998) |
| 119. spanish braised oxtails |
| Betty Crocker New International Cookbook (1989) |
| 120. sweet and sour Sicilian braised chicken |
| Fine Cooking Magazine - #45 - July 2001 |
| 121. tangerine braised duck on two sides brown |
| Asian Pasta by Linda Burum (1985) |
| 122. veal braised with vegetables |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 123. veal chops or steaks braised with potatoes |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 124. whole chicken braised with vegetables |
| Recipes for Busy People - Duromatic Pressure Cooker |