Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Soften cream cheese and add all ingredients to shredded dried beef.
Mix well.
Cut beef in small pieces, then mix all ingredients together, except beef.
Roll into ball and roll into (over) beef to coat the outside.
Serve with crackers.
Refrigerate 15 minutes.
Chop dried beef very fine and mix 1/3 of it with remaining ingredients.
Chill mixture for approximately an hour.
Form cheese-beef mixture into 1/2-inch balls and roll in remaining dried beef.
Spear with wooden picks.
Combine cream cheese and sour cream; whip until fluffy.
Add onion and garlic; stir in dried beef.
Spread in a fairly small (3 cup) baking dish.
Top with pecans and bake, uncovered, at 350\u00b0 for about 20 minutes, until the pecans begin to brown and cheese is bubbling around the edges.
Serve hot with bread.
Serves approximately 20.
Mix cheese, Worcestershire sauce and onion soup.
Spread a little on each piece of dried beef.
Roll up around a pickle spear.
Cut into slices.
Blend softened cream cheese and milk.
Stir in dried beef, onion, green pepper and black pepper; mix well.
Stir in sour cream.
Spoon in 8-inch pie plate or small shallow baking dish. Sprinkle with chopped pecans.
Bake at 350\u00b0 for 15 minutes.
Serve hot with Triscuits crackers.
Cook meat in frypan until it loses pink color.
Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger.
Stir in and cook for a couple of minutes.
Add onion last and cook just until wilted.
Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
Beat cream cheese and sour cream together.
Stir in beef, onion and garlic powder.
Top with pecans and bake 20 minutes at 300\u00b0. Serve warm with rye bread rounds.
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
nion in a skillet until beef is cooked and onion is
Set aside.
Fry roast beef just until heated through.
Preheat oven to 425\u00b0F. Lightly grease 2 baking sheets and line with parchment paper. For the filling, combine beef, vegetables, breadcrumbs, cheese, egg and parsley. Season to taste and mix well.
To assemble, cut pastry sheets in half lengthwise. Arrange 1/6 of filling on each pastry strip. Roll to enclose. Cut each roll into 6 pieces. Place seam-side down on baking sheet. Brush lightly with milk. Bake 20-25 mins, until pastry is puffed and golden. Serve with tomato sauce.
boil the beef brisket to use water sparingly.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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Stirfry the peppers and onions in oil.
.Put in a bowl.
Stir fry the beef.
Add the veggies,sesoning,water.
Season to taste.
Simmer to the way you want it.
All measurments are approximate.
Never use the whole envelope of spice.
Serve with rice,mashed pototoes,noodles.
With extra vegetables this could serve 3 or 4 people.
When peppers are on sale I buy several and cut them up to use in recipes like this and put them in baggies in the freezer.
Enjoy.
Slice meat in julienne strips.
Add sliced onion, salt and pepper to taste.
Sprinkle lemon juice over mixture and mix in sour cream.
Chill well.
Serve in crystal bowl with crackers. Great appetizer!