Brown 1 pound ground beef and 1/2 cup chopped peppers and 1/2 cup chopped onion; drain.
Add 2 cups of water and 1 bag Lipton beef noodles.
Cook on medium heat for 7 minutes.
Add 1 can of kernel corn, drained, and simmer for 5 minutes.
Add 1 cup shredded Cheddar cheese and simmer for 5 minutes.
Serve.
Brown beef and drain. Cook egg noodles according to package directions (or
br>Combine all the ingredients for the sauce in a blender
n oil and let rest for 30 minutes.
Coat an
Cook the ground beef and onions, drain, stir in sauce mix, water, bay leaf, salt, pepper and tomatoes (with Liquid).
Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes, stirring occassionally. Add the noodles and veg, cover and cook for a further 10 minutes.
Cook and stir the beef and onion in a Dutch oven until beef is brown.
Stir in sauce mix, bay leaf, salt, pepper and tomatoes; heat until boiling.
Reduce heat and simmer.
Stir in noodles. Cover and cook for 10 minutes.
eeks.
Dry out the beef chunks by salting and peppering
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain.
Stir in sauce mix, water, bay leaf, salt, pepper and tomatoes.
Break up tomatoes.
Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Stir in noodles and vegetables.
Cover and cook 10 minutes longer.
Remove bay leaf.
Cook noodles following directions on the package.
Brown ground beef and onion in skillet; mix mushroom soup in skillet with ground beef and onion.
Put one layer of ground beef, onion and soup in baking dish and layer with noodle mixture.
Place Swiss cheese on top.
Bake until cheese is brown, about 5 minutes at 325\u00b0.
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
For the stock:
put all
eg.
Just before water for the noodles hits boiling point put
For the stock:.
In a
Cook the noodles according to the package instructions.
Heat the oil in a wok or large frying pan and fry the beef and carrots for 5 mins. Add the scallions, ginger and chili and saute for 3 mins. Season to taste. Add the coconut milk and stock and simmer for 7 mins. Add the cornstarch and simmer for 1 min. Stir in the chopped cilantro, remove from heat and allow to rest for 3 mins.
Drain the noodles, add to the beef sauce and toss. Serve garnished with cilantro.
Soak the noodles for 15 minutes, and then chop them into 2-3\" long pieces for ease of eating.
Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles.
When the stock is again boiling add the beef and simmer until the beef is tender.
Add the mushrooms and noodles, and cook for a further 1-2 minutes.
Place noodles in a large heatproof bowl.
Combine 2 tbsp sesame oil, kecap manis and mirin. Add beef and toss to coat. Cover and chill for 1 hour.
In a large wok or frying pan, heat remaining sesame oil over high heat. Stir-fry beef for 1-2 mins, until browned all over. Set aside. Add green beans, pepper, sesame seeds, garlic and ginger. Stir-fry for 2-3 mins, until vegetables are just tender. Return beef to wok along with noodles. Stir-fry for 3-4 mins, to heat through.
Combine sauces with beef in medium bowl. Cover and refrigerate for 3 hours.
Place noodles in medium heatproof bowl and cover with boiling water. Separate with a fork and drain.
Heat oil in wok on high heat. Stir-fry beef mixture in batches until browned. Set aside.
Stir-fry green onions and garlic in wok until browned. Add pepper and corn and stir-fry until vegetables are almost softened. Return beef to wok with noodles, peas and stock. Stir-fry until heated through.
il and stir-fry onion for 5 mins or until soft
nions and garlic; stir-fry for two minutes or until done