edium-high heat. Carefully add beef brisket and brown the meat
edium heat until hot. Brown beef short ribs, in batches if
ver medium heat. Cover the beef with the flour.
Put
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.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
2 to 5 minutes. Add beef cubes; cook and stir until
Place the beef roast in a large slow
Rinse corned beef thoroughly in cold water. Throw
inch deep - place your beef bones - bake for 3 hrs
Cook meat in frypan until it loses pink color.
Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger.
Stir in and cook for a couple of minutes.
Add onion last and cook just until wilted.
Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
he roast with the roast beef slather (recipe on Recipezaar), let rest
skillet brown the ground beef and add Chipoltle chili powder
n top of the hot beef mixture and gently fold until
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
50 degrees.
Brown ground beef, garlic, and onion in heavy
Season meat with half the Italian herbs and salt and pepper to taste.
Heat oil in a heavy nonstick skillet over medium high heat.
Saute meat 2-3 minutes, until browned on bottom. [I also drain the meat].
Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil.
Cover skillet, reduce heat to medium low and cook 6-8 minutes, until meat is cooked throughout. [I simmer for 10-15 minutes].
er Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g
br>I made a raita recipe#47590. This is cool and
usually double up this recipe and freeze the meatballs for
ender.
Meanwhile, place chopped beef, chicken livers, oil, garlic and