edium-high heat. Carefully add beef brisket and brown the meat
nd set aside.
Mix beef, tamari, oils, ginger, chives and
ver medium heat. Cover the beef with the flour.
Put
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
2 to 5 minutes. Add beef cubes; cook and stir until
Place the beef roast in a large slow
Rinse corned beef thoroughly in cold water. Throw
inch deep - place your beef bones - bake for 3 hrs
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.
he roast with the roast beef slather (recipe on Recipezaar), let rest
ater around the edges of gyoza wrapper.
Place filling in
easpoon of mixture on each gyoza skin.
Moisten edges with
Meat:
In a bowl, add ground pork, ginger, soy sauce, onion, cabbage, sugar, sesame oil, salt and pepper.
Stir and mix with hands until mixture becomes sticky.
Place 1 tablespoon of meat mixture in the center of each Gyoza skin.
Moisten edges of Gyoza skins with water; fold skin over meat and pinch edges to seal. Sprinkle Gyoza with cornstarch to prevent them to sticking to each other.
Makes 50 to 60 Gyoza.
Can be frozen until ready to cook.
ell.
Separate and place gyoza wrappers onto your work surface
skillet brown the ground beef and add Chipoltle chili powder
ours.
Working with 1 gyoza skin at a time (cover
edium-high heat. Add 12 gyoza. Cook, covered, for 2 mins
ablespoons of mixture on a gyoza wrapper. Wet the edge of
ry surface lay out a Gyoza wrapper and place a teaspoonful