edium-high heat. Carefully add beef brisket and brown the meat
ver medium heat. Cover the beef with the flour.
Put
Heat oil in heavy skillet or Dutch oven; saute green peppers, onions and garlic in oil until soft, but not browned. Add ground beef and cook until brown. Drain off excess fat. Add remaining ingredients, except shrimp and rice. Cover; heat to boiling. Simmer on low for 20 minutes.
Add shrimp and rice; simmer until thoroughly heated.
Heat oil to medium in heavy skillet.
Add beef, onion and garlic.
Cook until beef is evenly browned and drain.
Return to skillet and add tomatoes, field peas, salt and pepper to taste. Cook over low to medium heat until thoroughly heated and meat is completely done.
Serve over cooked rice.
Top with a sprinkling of green onions.
Serves 4 to 6.
Heat oil in skillet,saute onions,green bell peppers,\r\nand garlic until soft.
Add ground beef and cook to brown.
Drain off fat.
Add all remaining ingredients, except shrimp and rice.
Cover, heat to boiling, simmer on low heat for 25 min.
Add shrimp and white rice.
Stir until shrimp is pink.
Add oil to Dutch oven.
Cook chopped onion and bell pepper to tender.
Add water, rice, tomatoes and spices.
Cube beef sausage. Add to Dutch oven.
Cover with water.
Simmer until water is almost gone.
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
Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve.
Heat oil in a wok.
Add crab and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.
ay ahead.
For the Jambalaya:.
Heat butter in skillet
skillet brown the ground beef and add Chipoltle chili powder
br>I made a raita recipe#47590. This is cool and
Combine all ingredients in rice pot.
Cook until done.
Serve. To double recipe:
nd Alaskan sourdough cornbread (see recipe #97438).
Makes 4 servings