edium-high heat. Carefully add beef brisket and brown the meat
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
To prepare Sofrito Sauce, heat oil in a
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
skillet brown the ground beef and add Chipoltle chili powder
In a large caldero or pot, heat oil, add sofrito and culantro leaves.
Add meat and stir constantly, cook until meat looses red color. Add water, bring to a boil. Reduce heat to low and cook.
Add carrots, potatoes, celery and salt.
Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
Note: if more seasoning is needed you can add Adobo to taste.
Serve with white rice.
Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
ver medium heat. Add ground beef and cook until browned, breaking
Heat butter in a skillet or frying pan; add sofrito & tomato sauce, sauting for about 3 minutes.
Add frozen green beans. Cover and cook over moderate heat for about 10 minutes, stirring occasionally.
Uncover; add corned beef (broken up); stir to blend, and cook 5 minutes more.
Serve over white rice or noodles.
Saute Sofrito, sasson and tomato sauce.
Add beans and pumpkin.
Cook over low heat until broth thickens.
Season to taste and remove from heat.
Serve with chicken and rice or with white rice.
br>Meanwhile, to make the sofrito, in a large frying pan
arge pot (caldero) heat oil, sofrito and sauce. Add meat. Cook