ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil,
Preheat oven to 375 degrees F.
Heat Italian beef and gravy as directed on package.
Slice rolls and place them open in a greased 9x13 casserole dish.
Portion the beef on top of the rolls and pour gravy over the sandwiches to cover the bread.
Cover the tops of the sandwiches with the sliced and shredded cheese.
Bake for 15 minutes or until the cheese is melted and starting to brown.
Let cool in the casserole for about 10 minutes, then serve warm with knife and fork.
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
tender and juicy after recipe is completed) Do not remove
an. Pour in water and beef broth. Spread carrots and celery
Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
Return meat to juice and reheat.
While meat is reheating, get out the number of buns you will be needing.
Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
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Put flour, salt and pepper in a large ziploc bag.
Heat oil over medium heat in a large dutch oven.
Place meat in bag with the flour and shake until well coated.
Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
Stir until well browned.
Add finely chopped carrot and next 4 ingredients.
Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
Add diced potatoes, carrots, and onions, cook for another 45 minutes or ...
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
little. This is the best size for me, I like
o 350\u00b0F Place corned beef brisket in roasting pan, sprinkle
eady to use in your recipe. This process really changes the
In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt slow cooker.
Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
Cover and cook on low for 8 hours or until bubbly.
Discard bay leaves.
Serve with Spaghetti.
Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker.
Sprinkle with brown sugar. Pour dressing over beef.
Cover and cook on Low heat setting 10 to 12 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks.
Return beef to cooker; add Italian seasoning and mix well.
Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.
efrigerator overnight.
2. Place beef and marinade in an electric
Rub halved garlic on beef.
Mix sun-dried tomatoes
he chicken breasts in the italian dressing overnight.
In a
Ina large skillet, brown ground beef, then add garlic and onion,
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.