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Marinated Eye Of Round

br>Cut many slits in eye of round.
Push coated bacon

Classic Beef Stew From Birds Eye®

Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.

A Perfect Eye Of Round Roast Beef

Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
Place meat in roasting pan in preheated oven.
Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

Beef And Broccoli Stir-Fry From Birds Eye®

Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.

Easy Eye Round Roast Beef

ides of 4 lb. eye of round roast evenly with salt. Wrap

Shepherd'S Pie From Birds Eye®

Preheat oven to 400 degrees F.
Brown beef in large nonstick skillet; drain fat.* Add tomatoes and Recipe Ready Mirepoix and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Stir in parsley and salt.
Turn mixture into 1-1/2 quart casserole dish. Evenly top with mashed potatoes.
Bake 20 minutes or until potatoes are golden and mixture is bubbling.

French Onion Soup From Birds Eye®

Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper.
Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.

Chicken Marsala From Birds Eye®

br>In same skillet add Recipe Ready Marsala Blend, and cook

Shrimp, Beef And Wild Rice Salad

Prepare on a large dinner plate.
This salad may be prepared individually for as many people as you desire.
Add to recipe according to number to be served.

Spicy Beef Nacho Bake

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.

Sloppy Joe Restaurant Recipe

r skillet, brown the ground beef and onions over medium-high

Spanish Chicken And Rice From Birds Eye®

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.

Smothered Pork Chops From Birds Eye®

killet; set aside.
Add Recipe Ready Chopped Seasoning Blend and

Crock Pot Coffee Spice Rubbed Smokey Roast Beef

pice mixture all over the beef roast taking care to really

Golden Chicken With Noodles From Birds Eye®

Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.

The Kim Family Korean Beef Recipe

Slice beef thinly, if using beef. (If using pork or chicken, cubes will work.).
Mix all other ingredients together in a large baggie, or sealable container.
Marinate meat for 3-48 hours (the longer, the better). If you can't marinate it too long, pierce the meat, to help the marinade permeate the meat better.
Skewer the meat, and grill to desired doneness. I've also cooked it in a \"grill basket,\" but it has better flavor when the meat can get kind of crispy on the edges, and the skewers allow for more surface area to become crispy.

Traditional Corned Beef With Horseradish White Sauce

Combine 6 cups water, beef, cloves, onion, celery, garlic, orange

Beef Stroganoff

Freeze beef bottom round or top round.
Put in refrigerator overnight and slice in the morning.
Dredge with flour.
Brown in oleo; add minced onion, mushrooms and hot water with beef bouillon.
Let simmer until tender, about 1 hour.
Add sour cream.

Velvety Beef Stroganoff

Slice beef very thinly across the grain

Spiced Round Of Beef

hite wine.
Put the beef in large zip lock bag

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