edium-high heat. Carefully add beef brisket and brown the meat
Lightly pound beef steaks with a rolling pin
he egg mixture. According to Delia Smith, this double sifting is essential
1 Mix together the olives, rosemary, green onion, and capers
ver medium heat. Cover the beef with the flour.
Put
Chop stuffed olives in blender.
Place beef, olives and tomatoes in a Dutch oven.
Simmer until beef falls off the bones. Skim off any fat and remove bones.
No additional seasoning is needed.
Heap on buns or French rolls.
Serve with a salad and beans, if desired.
Melt butter in skillet and stir in flour to make a roux.
Add milk gradually until you reach desired thickness.
Add dried beef, olives, salt (watch salt because beef is already salty) and pepper.
Stir in egg slices carefully.
Serve over hot biscuits or thick toast.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
Combine soup, milk and sour cream in a large bowl. Cut beef into fourths. Combine beef, olives and onion with soup mixture. Stir in pasta. Pour into 9x13 inch glass baking dish. Top with shredded cheese.
Bake in preheated oven for one hour, until cheese is golden brown.
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.
Combine cream cheese, roast beef, olives, dill, horseradish sauce, and Worcestershire sauce.
Finely chop green onions and add to cream cheese mixture.
Press into serving dish and top with plastic wrap, pressing the plastic wrap firmly on top of the cream cheese.
Cover and refrigerate at least 8 hours or overnight.
Serve with crackers.
Combine cooking wine and onion flakes and set aside for 1 hour.
Whip cream cheese and mayonnaise until mixed well and slightly fluffy.
Add cut up dried beef, olives and onions.
Mix well.
Serve with crackers or party rye bread.
Combine onion and sherry.
Let set 1/2 hour.
Combine cream cheese with beef, olives and onion.
Shape into ball and refrigerate for 3 hours.
Serve with crackers, like Triscuits or Wheat Thins.
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
pring greens.
This recipe is taken from Delia Smith's Winter Collection