Saute garlic, onion and pepper in oil for 5 minutes, then add meat and stir until cooked through (approximately 5 minutes). Add the rest of the ingredients and cook for 3 minutes. Use mixture in tortilla shells, empanadas, omelets or just serve with rice. Makes 7 cups. Will fill approximately 12 shells.
easonings; simmer mixture until the meat is completely cooked through, about
Preheat oven to 375\u00b0. Combine first 8 ingredients and spread into ungreased 8 1/2 x 4 1/2 x 2 1/2 pan. Bake for 1 hour. Drain off excess drippings. Spoon chili sauce over the cooked meat loaf and bake for another 15 minutes.
Combine meat, salt, pepper, onion, flour and eggs, then add 4 tablespoons brown sugar and 2 tablespoons catsup. Mix well and shape into a loaf.
The finer the better. Most recipes would tell you to de
Meat Pies:.
Place the veal,
ny favorite filling in the recipes that follow.
TO MAKE
n diced tomatoes with juice, spicy salsa (or chipotle sauce if
ind with cheese!).
Brown meat (breaking up into crumbles), onion
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Meanwhile, in a 3 1/2 or 4 quart crockery cooker combine tomato juice, catsup, water, brown sugar, jalapeno peppers, mustard, chili powder and Worcestershire sauce.
Stir in meat mixture.
Cover; cook on low heat setting for 10-12 hours or high heat setting for 3-5 hours.
Toast buns; spoon meat mixture over buns and sprinkle with cheese.
re tender.
To Make Spicy Shallots; In a skillet, heat
Mix marinade ingredients together until it forms a smooth paste.
Rub each meat strip with marinade by hand until thoroughly coated and place in glass pan.
When all the meat is coated cover pan and refrigerate at least 2 hours.
Soak wooden or bamboo skewers in cold water for at least 1 hour before using.
Thread meat onto skewers accordian-style. Do not bunch meat strips, leave them stretched long on the skewer.
Grill or broil strips 15-20 minutes until meat is cooked through and coated in bubbles. Turn once during cooking.
small bowl. Pour over meat, cover. Refrigerate for 3 hours
(use anaheim only for less spicy chili)
Bring 2
inutes.
Stir in ground meat, breaking it up with a
ooker pan.
While the meat is browning chop onions, green
n high heat. Brown the meat in batches, for 3-4
Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
For the spicy sauce:
Cook the chiles
To prepare the Spicy Salmon Poke:
In a