minutes.
Add in beef stock and tomato paste and
Butter lightly flat casserole (13 x 9-inch) dish.
Layer beef slices in bottom of dish.
Wrap each chicken breast with bacon; place on top of dried beef.
Mix soup and sour cream.
Pour over chicken.
Bake at 275\u00b0, uncovered, for 3 hours or 1 1/2 hours at 325\u00b0.
Season beef slices with salt and pepper; spread
Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut 1/2 inch slices.
In same pot, cook onions over medium heat, stirring until golden, 3-5 minutes. Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion broth mixture.
Cover and bake 2 1/2 hours. Add greens to pot. Cover and bake 15 minutes longer.
o 350\u00b0F. Place the beef slices on a chopping board and
Preheat oven to 375 Spread 1/2 cup sauce in bottom of baking dish.
In large bowl, thoroughly combine egg, seasonings, ricotta cheese, parm cheese, 1/2 cup mozz cheese and 1/2 can onions.
Spoon equal amounts of cheese mixture on 1 end of each beef slices. Roll up beef slices jelly roll style and arrange. seam side down, in baking dish.
Pour remaining sauce over beef rolls. Bake for 40 minutes or until heated through. Top beef rolls with remaining mozz and onions. Bake uncovered, 3 minutes longer.
he fat from the beef and partially freeze beef for ease in
ash browns.
Brush the beef slices with 1/2 tbsp peanut
If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
Saute beef in 2 tsp oil for 2 minutes.
Arrange the watercress on plates, and top with the beef slices.
To make the garlic aioli, place the garlic and eggs in a blender.
Pulse to combine.
Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
Once thick, remove from the blender, and add the lemon juice, salt and pepper.
Drizzle the sauce over the carpaccio on the plates.
Serve.
Partly freeze beef. Slice very thin. ( It can be done in a food processor or by hand)Combine next six ingredients and place in a covered glass dish. Marinate several hours or overnight.
Heat 1\" of vegetable oil until very hot.
Drop in beef slices and garlic and fry on each side until dark brown and crisp. Drain on paper towels.
armed soup bowls. Arrange the beef slices, carrots, green onions and radishes
Trim excess fat from beef.
Heat oil in 10
o the pan; pour over beef.
Cover crock pot and
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.
s really hot (hazing), add beef slices. Stir-fry for 1-2
his electric slicer.) Put beef slices (saving any juice that dripped
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.
rosswise into 1-inch-thick slices. Salt and pepper the filets
eat. Working in batches, add beef slices to skillet and saute just