he vegetables then add the Beef Broth while stirring. Bring up to
Preheat oven to 350.
Salt and pepper pork chops. Brown slightly on each side.
Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
Bake for 1 1/2 hours. Drain after cooking.
These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.
edium-high heat. Carefully add beef brisket and brown the meat
Heat oil in dutch oven.
Cook onions, celery and garlic over medium heat, stirring, for 15 minutes or until vegetables are soft.
Add chuck and pork, breaking meat up with a fork.
Continue cooking until meat is cooked through.
Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, oregano and allspice.
Cook over low heat for one hour.
Add drained kidney beans and heat through.
Spray Dutch oven with nonstick spray. Brown meat in
Cook beans per package.
When half done, pour off the water and cook the rest of the way with beef broth, covered about 1-inch with (topped off) water (large pot).
roiler. Line a broiler pan with foil. Cook egg noodles according
br>Add cumin, oregano and chili powder, and stir for about
Heat oven to 350\u00b0F.
Heat oil in skillet.
Add garlic & celery, brown stirring constantly.
Mix rice, tomatoes, tomato paste, salt, bay leaf and cayenne with hot water.
Add to garlic & celery in skillet.
Stir well & cover. Bring to boil, reduce heat & simmer 10 minutes.
Brown beef & green pepper.
Remove from heat and drain. Stir in chili powder, sugar, & beef bouillon.
Combine rice & meat mixture in 3-qt baking dish.
Bake at 350\u00b0F for 35 minutes.
(Add water or tomato juice if necessary, stir occasionally).
large bowl and cover with several inches of water. Let
lour mixture to coat. Remove beef with a slotted spoon.
Heat
Place beef in freezer to make it
tablespoon butter with olive oil.
Sprinkle the beef with seasoning salt
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling.
Let the soup stand, covered, for 3 minutes.
For 1 serving:
Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl.
Cover tightly and cook on High for 1 to 3 minutes, or until boiling.
Let it stand for 2 minutes.
but a good sized pot with a thick bottom will do
lightly in large bowl; add beef, crumbs, salt and pepper, lemon
alt and pepper and toss with beef cubes to coat thoroughly. Place
Grease a 4-quart casserole.
Fill with layers of potatoes, corn, peas and beef.
Sprinkle beef layer with beef broth, basil and oregano.
Add layers of green beans, onions and tomatoes.
Bake at 350\u00b0 for 1 1/2 hours.
Serves 6.
unction. Melt butter and cook beef chuck cubes in batches until
Place roast in crock pot.
Cover with beef broth and beer.
Add pepperoncinis, pepperoncini juice, and 1 garlic clove, minced.
Cook on high for 1-2 hours.
Turn to low, cook additional 6-8 hours.
Split meat with fork as soon as meat will separate.
Prior to serving, prepare warm garlic bread with Italian bread, butter, and remaining garlic.
Toast bread with provolone cheese until lightly browned.
Serve with beef, peppers, and juice.