|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
Tip: Try chuck blade roast for more results.
Results 1 - 10 of 22 for beef chuck blade roast
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OR OR OR ... over pork and beef. Place large ... the browned ground chuck/sausage mixture. Bring ... gallon of sauce; good for at least two meals for us.
Heat oil in ... medium heat. Add beef; brown on all sides. Remove roast and place on ... Garlic powder and parsley flakes may be added according to taste.
Cook meat until ... meat and cook slowly on low heat in slow cooker. Beef will shred. Serve shredded hot beef on warmed buns. Makes approximately 20 buns.
Trim excess fat from beef roast. Rub Dutch ... improves in flavor and texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.
Dice beef, lamb and ... spices to taste. Simmer until red and green peppers are cooked. Serve hot. Sour cream can be added to individual bowls if desired.
To thicken cooking ... minutes longer. Cut beef into 1 1/2 ... liquid. Serve with Spatulas or noodles. Potatoes may be cooked separately and added to Goulash.
Place meat in ... soup; then spread on mushroom soup. Securely cover with foil. Place in oven and roast for 4 hours at 300 degrees. Makes 8-10 servings.
Cover and bring to a boil; skim if necessary. Turn to low and cook until meat is tender (1 1/2 hours). Take out meat. Cut off all fat and cut into ...
Combine water, sherry, ... and ginger. Place roast in utility dish; ... until thickened. Reduce heat and cook for 3 to 5 minutes. Serve gravy with pot roast.
Brown pot roast. Season with ... hours or until tender. Thicken liquid to serve with noodles or rice. Left overs can be sliced for barbecued sandwiches.
Result Page: 1
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