|by Eve Adamson|
Over the last few decades, nutritional authorities have transformed the way we experience the family meal.
1 - 10 of 1,000 for beef barbecue
Heat butter in ... partially tender. Slice beef and serve with barbecue sauce. Makes 6 to 8 servings. Can be made in a slow cooker or on the gas grill, too.
Combine all ingredients ... occasionally. Add meat to sauce; heat thoroughly before serving. Leftover barbecue can be frozen, if desired. Yield: 6-8 servings.
Cook beef all day. Cover over with water. Add onion and celery. When real tender cook down to 2 cups of liquid. Add catsup, barbecue sauce and sugar.
Cook ground beef and 1/2 cup ... Drain. Stir in barbecue sauce. Spoon into ... 350°F for 25 minutes or until crust is light golden brown. Make 8-10 servings.
Wash and dry meat; put in crock pot. Add barbecue sauce, salt and brown sugar. Stir together and cook on ... a fork and mash beef in barbecue when done.
Partially freeze round ... Dredge strips of beef in seasoned flour ... 30 minutes. Add barbecue sauce and sliced ... occasionally. Serve on hamburger buns.
Dredge meat in ... drippings. Add 2 beef bouillon cubes and ... large bottle of barbecue sauce and small ... on rolls with sliced onions. Freezes nicely.
Preheat oven to ... skillet, brown ground beef with green peppers ... Stir in beans, barbecue sauce and 1 ... few minutes before removing from the oven.
In 8-inch nonstick skillet, combine barbecue sauce, mustard, honey, water and roast beef and stir to ... protein, 1/4 vegetable, 2 breads, 60 optional calories.
Preheat oven to ... and refrigerate. Prepare barbecue sauce; set aside. Cut excess fat from beef. Slice meat ... occasionally. May be frozen. Makes 4 cups.
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