skillet, lightly brown the Rice A Roni in the butter
he grain.
Mix the beef with all the seasoning ingredients except
he bacon drippings add ground beef, with rice, onion, garlic and green pepper
Brown meat in skillet.
When some grease accumulates, add onion and cook until soft.
Drain off grease.
Add rest of ingredients (except rice) and simmer for about 15 minutes.
Serve over cooked rice.
For the stroganoff, dust the beef with the flour and season. In a frying pan, melt the butter over high heat. Cook the onion 5 mins, stirring, until soft. Remove from pan and set aside. Add the beef to the pan and cook 3 mins, stirring. Return the onion to the pan, along with the mushrooms, and cook 1 more min. Add the tomato paste and sour cream, reduce the heat and cook 1-2 mins, until heated through.
Meanwhile, prepare the rice according to the package instructions. Serve with the stroganoff.
Cook the rice according to the package instructions.
Season the beef and
Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.
Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw).
Serve beef over rice and top with green onion and toasted sesame seeds.
Heat 1 tbsp of the oil in a wok or large skillet on high heat
Stir-fry beef, in 3 batches, 1-2 mins each batch, until browned. Transfer to a plate. Wipe out wok.
Combine coconut cream, peanut butter and sauces in a medium saucepan on low heat. Stir 2-3 mins, until smooth.
Heat remaining 1 tbsp oil in same wok. Stir-fry onion, garlic and ginger 1 min. Add pepper and beans; stir-fry 2 mins, until tender.
Return meat to pan with peanut mixture; stir-fry 1 min, until heated through. Serve with steamed rice.
In a food processor, combine onion, honey, lemongrass and garlic. Process to a rough paste. Add fish sauce and white pepper to taste. Coat beef, cover and marinate for 1 hour.
Working in 2 batches, heat 1 tbsp peanut oil in a large wok or frying pan over high heat. Stir-fry beef for 1-2 mins, until browned. Distribute over cooked rice noodles to serve.
Serve with cucumber spears and lime wedges.
Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
Mix in the taco seasoning mix until combined.
Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.
All to cut in pieces.
Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
To continue to make cook until the cresses are cooked well.
These must become all ends.
Well to supervise cooking.
To serve then with rice.
Heat oil in a wok and stir-fry garlic and chili for 1 min. Add beef and brown for 3-4 mins. Add mushrooms and cook for 1-2 mins. Add palm sugar, soy sauce, mirin and sesame oil. Simmer, covered, for 5-7 mins, stirring occasionally. Add broccolini and cornstarch slurry. Simmer, stirring, for 2 mins. Serve with rice or noodles.
o cooled onion mixture, along with breadcrumbs and chopped cilantro. Season
Dissolve cornstarch in sherry, oyster sauce and water.
Add pepper flakes.
In a wok or large skillet heat oil over medium-high heat.
Add ginger and garlic.
Stir-fry 1 minute.
Add broccoli, stir-fry 3 minutes.
Add red pepper, celery and green onions.
Stir-fry 3 minutes.
Add cornstarch mixture and beef.
Stir-fry 3 minutes.
Serve with rice.
Preheat oven to 375\u00b0.
Prepare rice according to package directions.
Saute onions and celery in margarine until tender. Place the rice in a greased 1 1/2-quart casserole and top with celery and onions.
Combine ground beef with salt and pepper and brown and drain.
Arrange beef on top of rice and celery.
Combine soup with 1/4 cup water and pour over ground beef.
Bake uncovered for 35 minutes.
Serves 6.
Heat olive oil in a wok over medium-high heat.
Cook and stir rice and chicken paste in hot oil until combined, about 2 minutes.
Stir corned beef into rice mixture until rice begins to brown, 2 to 4 minutes.
Remove the wok from heat and clear a hole in the center of the rice to cook egg.
Pour the beaten egg into center of the rice. Tilt the wok around to spread the egg into the rice, allowing the residual heat to completely cook the egg.
Portion the fried rice into 2 bowls and top with fresh mint.
Bring the rice and water to a boil
inutes. Drain and sprinkle insides with salt. Set aside for 10
ngthwise, press each piece with the side of a knife
o 400\u00b0F. Rub the beef with 1 tbsp of the oil