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.
Boil meats separately until done.
Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
Add salt to taste and vinegar if desired.
Pour into loaf pans and chill.
Slice as needed.
This is almost like head cheese, since the pigs feet jell the mixture.
o remove hairs from pig feet (as if scaling a fish
Wash feet and hocks well.
Scrape skin and rinse.
Soak beef shank in cold water to take out blood.
Place in large soup pot all the meat.
Add enough water to cover, about 2 inches above meat.
Cook on medium heat, skimming off scum, about 1 hour.
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
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.
Clean feet real good.
Put feet in pot of water, enough to cover feet, with 5 tablespoons of salt.
Put in the refrigerator overnight.
Next morning, wash feet with water until salt is removed.
Put back in pot with vinegar and crushed red pepper. After it comes to a boil, cook three hours.
Put feet in platter. Sprinkle with black pepper and salt, if needed.
Invite five more people and enjoy yourself.
In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.
rep is necessary for the feet other than washing them, but
Clean pig feet under water, scraping feet with edge of knife, careful to check for hair between toes.
Soak in the salt water overnight.
Boil feet until tender, which could take hours.
Let cool.
Cut feet in half between toes.
You should have 2 equal halves.
Wash and scrape the feet and shanks very thoroughly.
inutes.
Add the pigs feet to the seasoned water.
r rice.
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hem through the spit. Some recipes include a layer of fat
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