HOT POT.
Heat half the butter
hour.
Remove the hot pot from the oven. Uncover and
In large skillet, combine Hillshire Farm beef hot links, green pepper and onion.
Cook until green pepper and onion are tender-crisp.
Stir in next 5 ingredients.
Simmer, uncovered, for 10 minutes, stirring occasionally.
Remove the corned beef from its wrapping and discard any liquid and seasoning packet. Rinse in cold water and pat dry with a paper towel. Place in a pot with a tight-fitting lid, that can be used on the stovetop and in the oven.
Add the rest of the ingredients and bring to a boil. Put the lid on and place in the oven at 250F (or 120C) for 3 hours.
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
he base stock by combining beef or pork bones or chicken
r wok and brown the beef in batches. Remove and keep
nough liquid so that the Hot pot does not completely dry out
Place 1/3 of the potato slices in bottom of a 9 x 13-inch casserole; top with even layers of half of the ground beef, onion slices, cabbage and carrot slices.
Sprinkle with part of marjoram, salt and pepper.
Repeat layers, ending with potato slices arranged in a pattern on top.
Dot with butter and sprinkle with parsley.
Pour beef broth over all; cover casserole.
Bake at 350\u00b0 for 1 1/2 hours or until potatoes are tender.
Broth: In a medium-sized pot, saute the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. Add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
In a serving pot or bowls, arrange the hot pot ingredients in small clusters. When ready to serve, pour the HOT broth over the hot pot ingredients and let sit for several minutes. Enjoy!
Brush outsides of the hot dog buns with butter and
Heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees Fahreneheit (better tasting steamed).
Place the Hot Dog in a steamed poppyseed bun.
Then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.
Put oleo in cast-iron skillet on medium heat.
Place 2 all beef hot dogs into oleo and heat to golden brown.
Put hot dogs into warm bun with fresh onion and mustard.
skillet brown the ground beef and add Chipoltle chili powder
and onions in a large pot. Bring to a boil and
Using a sharp knife, trim the fat off the beef tenderloin. Set aside. Thinly slice meat.
Heat a large saucepan on medium-high heat. Fry trimmings 4-5 mins, rendering the fat.
Sear beef in the same pan, 30 seconds each side. Push meat to one side. Arrange shallots, cabbage, shiitake mushrooms, oyster mushrooms and green onions in pot, keeping each separate.
For the sauce, mix all ingredients in a medium bowl.
Add sauce to pan and cover. Bring to a boil. Cook 3-4 mins. Add enoki mushrooms to hot broth. Serve immediately.
(About 8 minutes).
Remove beef and set aside.
Add
Brown ground beef in large skillet; add onions, garlic and mushrooms.
Saute until onions are golden brown.
Put in crock-pot with all remaining ingredients except sour cream.
Stir thoroughly. Cover and cook on low 7 to 9 hours (high 3 hours).
Stir in sour cream 1 hour before serving.
Serve over hot buttered noodles or rice.
Cook bacon in large pot over medium high heat until
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.