arge non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots
ombine all ingredients with the beef stock and cook on low
I use an adjustable-blade French-fry cutter).
PLACE cut
inutes.
ADD 6 cups beef stock, 2 bay leaves, 1
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
et aside.
Generously dust beef with seasoned flour. Heat remaining
large bowl. Add ground beef, grated onion, parsley and sauces
aste.
Thinly slice corned beef. Drizzle sauce over top. Serve
Combine the flour, salt and black pepper.
Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
Heat skillet or griddle to 350\u00b0.
In large bowl, combine all ingredients, except French bread slices.
Beat well.
Lightly grease heated skillet.
Dip bread in half and half mixture, turning to coat both sides.
Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown.
If desire, sprinkle lightly with powdered sugar.
25 degrees F. Season the beef with the black pepper. Place
Marinade the beef with the herbs, shallots & garlic
1. Pat beef dry with paper towels.
plastic bag.
Add beef pieces, a few at a
In a large bowl combine beef, wine, bay leaf, cloves, onion
ven to 325 degrees. Dry beef thoroughly with paper towels, then
acon aside, and brown the beef cubes in bacon fat. Gradually
o medium bowl.
Add beef to pan; brown well on
6-ounce bowls.
Divide beef mixture over pasta.
In