edium-high heat. Carefully add beef brisket and brown the meat
Whisk together vinegar, mustard and horseradish. Gradually add oil in a thin stream, whisking constantly, until dressing thickens slightly. Add cabbage, carrots, spring onion and herbs. Toss to combine.
Halve rolls and fill with coleslaw and sliced beef. Wrap tightly in plastic wrap until ready to serve.
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.
f the wraps. Top each wrap with another ounce of cheese
il. Rub this into the beef. Wrap the meat tightly with plastic
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
Line bottom of a greased casserole with chipped beef. Wrap each breast with slice of bacon and place on chipped beef.
Mix soup and sour cream and pour over chicken.
Refrigerate until ready to
cook.
Cook, uncovered, for 3 hours at 275\u00b0. Serves 6 to 8.
Great easy company dish.
Marinade and beef:
Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor.
Mix with beef, tossing to coat.
Cover and refrigerate 30 minutes.
Broil 1-2\" from heat until seared and just cooked through, about 2 minutes per side.
Dipping sauce:
Combine all ingredients.
To serve: place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf.
Roll up.
Dip in sauce.
Place in tortilla, wrap and enjoy.
Line the bottom of a baking dish with half of chipped beef. Wrap each piece of chicken with a strip of bacon and place on top of beef.
Place remaining beef on top of chicken.
Blend soup and sour cream until smooth and pour over chicken mixture.
Sprinkle with paprika.
Bake at 300\u00b0 for 2 hours.
inch deep - place your beef bones - bake for 3 hrs
Place beef on double layer of aluminum foil.
Combine soup and dry soup mix. Spread on all sides of beef. Wrap foil around beef. Place in slow cooker. Pour water around roast.
Cover and cook on high 1 hour and then on low 4-6 hours or until meat is tender.
That's IT!
On cold tortilla, place the roast beef, then cheese slice (divided in half to fit length wise).
Microwave for 30-40 seconds on high.
Blend cream cheese, parmesan and horseradish, stir in olives and dried beef. Wrap and chill several hours. Roll in snipped beef if desired.
Cover bottom of a 9 x 13-inch pan with slivered dried beef. Wrap each breast with a slice of bacon and arrange on layer of dried beef.
Mix the sour cream and soup and spread over chicken breasts.
Cover and bake at 350\u00b0 for 2 hours.
Uncover and bake 1/2 hour longer.
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.