In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40 minutes.Top with additional cheese,sliced,if desired.Make

Cook beef and onions in large skillet till meat is no longer pink. Add water, bouillon cubes, gravy and thyme. Bring to a boil, stirring = often. Stir in noodles and frozen vegetables. Bring to a boil, reduce = heat, cover and simmer 8 10 mins, stirring twice, until noodles b

You may substitute lamb or pork shoulder for the beef. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1 1/2" chunks. Bring all ingredients to boil in 4 qt pot, cover tightly, reduce heat, and simmer 2 1/2 hours,

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Rem

Brown onion and potatoes in bacon fat. Add four and brown. Add broth and other ingredients. Let simmer until tender.     strongServings: 1/strong  

225 g beef trimmed and sliced 1 TB oil 1 1/2 TB panang curry paste 3/4 c coconut milk 1 TB fish sauce 1 ts sugar 1/2 c peas 1 red chili peppers : shredded 1. Stir fry oil and curry paste until fragrent. (You may want to have the fan turned

Chop onions. Seed and slice peppers into 1/4 inch strips. Heat oil in large skillet. Add onions and peppers and cook over med high heat until onions are soft. Add beef, raise heat, and brown, stirring. Drain off excess fat. When beef has browned, add bouillon, paprika, cara

Cube the beef. Peel and slice the onions and put them in a casserole dish with the butter. Heat on HIGH for 3 5 minutes. Add the beef, peeled and crushed garlic, broth, marjoram, caraway seeds, pinch of brown sugar, paprika and seasoning. Put a small plate on top of the meat

Mix all ingredients, except cornstarch, in crockpot. Cover and cook on low for 8 hours. Turn crockpot to high and stir in mixture of 2 tablespoons cornstarch and 1/2 cup water. Cook until thickened, about 15 to 20 minutes.     strongServings: 8

Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse ov

Combine filling ingredients. In center of squares, put a heaping 1/3 cupful of filling; moisten edges of pastry with water, fold over to form triangles; press with fork to seal. Bake at 400F. aabout 20 minutes or until golden brown. Taste of Home Ground Beef Collec

: 1 lb boneless beef top sirloin : steak, cut 1 1/4" thick (or : boneless chicken : cubes or boneless pork : cubes) : 1 md Green, red or yellow bell : pepper, cut into 1 1/4" : pieces : 2 tb Olive oil : 1 tb Lemon juice : 1 t

Line four 8x8x2 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Do not line pans for food to be served without freezing. FILLING: Cook onions in boiling water un

1 lb ground beef 1 1/2 ts salt 1 TB worcestershire sauce 1 ea egg well beaten 2 TB ketchup 1/3 c bread crumbs dry 3 c cabbage cooked and : chopped 1/2 c onions sauteed and : chopped Heat oven to 350. Grease a shallow baking pan. Combi

Contributed to the echo by: Jean Hores Beef Pita, Greek Style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying pan; cook, stirring frequently unti

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted.     strongServings: 12/strong  

Contributed to the echo by: Jean Hores Beef Pita, Greek Style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying pan; cook, stirring frequently unti

Mix beef rice onions and seasonings. Form small balls. Fry in oil turning frequently until light brown, but not crusty on all sides. Add tomato sauce and water. Mix well. Cover and simmer 45 minutes.     strongServings: 4/strong  br

1. IN A 5 QUART DUTCH OVEN, OVER MEDIUM HIGH HEAT, IN 2 TBSP. HOT SALAD OIL COOK BEEF CHUNKS, ONE THIRD AT A TIME, UNTIL WELL BROWNED ON ALL SIDES REMOVING TO BOWL AS PIECES BROWN. 2. REDUCE HEAT TO MEDIUM; IN 1 MORE TBSP OIL, COOK ONION UNTIL ALMOST TENDER, STIRRING OCCASIO

Recipe by: Kenneth Herron <[email protected]> This recipe was developed by Consumers Union for an August 1975 _Consumers Reports_ report on frozen individual serve pot pies. It was the only pie judged excellent by their taste testers. This recipe makes eight pies and

HEAT OIL IN A POT, add the meat and brown well on both sides. Remove the meat and pour out the fat. Replace the meat and add onion, carrot and Coca Cola. Place over medium heat and cook 5 minutes. Add stock and salt, cover and cook for 1 1/4 hours or until meat is tender. Add

1. Trim excess fat off meat. Remove tendon. 2. In a skillet, heat butter until lightly brown. Add meat. Brown well on all sides. Sprinkle with half the salt and the pepper. 3. Reduce heat. Cover. Let meat cook for about 10 minutes, turning once during cooking time. 4. Remove

Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and

Combine onions, green pepper and olive oil in 3 quart casserole. Microwave at high (100%) until green pepper is tender, 2 to 5 minutes. Stir in remaining ingredients. Cover. Microwave at high (100%) ten minutes. Reduce power to medium (50%). Microwave until beef and potatoes

1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl. 2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak. 3. Add coriander, tamarind sauce, turmeric, curry leaves and lemon grass, stir

Cut 1 by 1/2" deep gash in top of each fillet.Brown fillets in oil,1 minute on each side.Drain.Sprinkle with salt,pepper and paprika.Set aside. On lightly floured board,roll each pastry out to 8" circle. Brush top of each circle with egg.Reserve remainder of egg. Mash

: potatoes : carrots : onions : celery : beef or chicken 1 cn cream of mushroom soup 1 cn tomato soup 1 cn water Cut into bite size pieces any vegetables you like, mainly, pot. carrots, onions, celery, etc. Purchase the least expensive piece

Sprinkle roast with salt and pepper. Place roast, fat side up on a rack in a shallow roasting pan in a 350 degree F oven for 1 1/4 hours or 20 min./lb. until a meat thermometer inserted in center, registers 135 degrees F for med rare; or 150 degrees F for medium doneness. Let b

About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open roasting pan.Insert meat thermometer so bulb is centered in thickest part,but not resting in fat.Do not add water.Do not cove

If desired, marinade ribs prior to cooking. Arrange ribs on rack in baking pan. Brush barbecue sauce generously over ribs, covering them thoroughly. Bake at 375 to 400F for 45 minutes, basting frequently with sauce, until ribs are tender and well done.   &nb

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add o

In a bowl, stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste, resembling wet snow. Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about 1/4 inch thick. Roast the beef in t

* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips.     strongServings: 4/strong  

*Sirloin should be cut into slices about 1/2 inch thick **Canned whole tomatoes in tomato puree or Tomato Sauce Trim excess fat from meat; cut each piece into 3 portions. Pound meat on both sides with mallet to 1/16" thickness. Sprinkle meat lightly on both sides w

1) Trim pot roast of all fat and gristle; Julieene pieces should be 1/4 x 2" long. 2) In a small mixing bowl, combine the vinegar, salt, pepper, and mustard. Whisk in the oil until mixture is emulsified or well blended. It will separate after standing. Add the capers, g

Simmer vinegar, water, lemon juice, sugar, dill weed, salt and white pepper 10 to 15 minutes. Cool. Toss with beef and onion. Chill. Drain, reserving marinade. Place greens in bowl. Top with beef and onion. Combine sour cream with reserved marinade. Toss with greens and beef

Cut the meat into 1 inch cubes and place in a bowl or plastic bag. In a 2 cup measure, combine the soy sauce, honey, lime juice, curry and chili powders, onion and garlic. Blend thoroughly and pour over the meat. Marinate for 30 minutes at room temperature. Thread the meat on b

To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then

In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls, about 1 1/2" X 10" Spray broiler rack with Pam. Lay rolls on rack, p

Mix all ingredients together well. Store tightly covered in a glass jar for use as needed. This is an excellent seasoning for beef dishes. Use as you would any seasoning mix, and do not add extra salt to the dish.&20; Lagniappe: This seasoning mix lends itself to beef, but