1 - 10 of 35 for beef cure

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1. To cure the brisket, you ... cook the corned beef, remove it ... mustard and/or butter. Serve with garlic pickles on the side. Yield: 12 or more servings.

Grind together. For every 25 pounds meat, add 1/2 pound salt and 3 tablespoons black pepper, 1 heaping teaspoon saltpeter. Mix thoroughly. Stir in ...

Mix and put in casserole. Top with 1 cup chopped walnuts sauteed in butter. Bake at 350 degrees for 20 minutes.

In large bowl, ... mix the ground beef. Add above ... Instead, add 2 tablespoons chili powder, 2 teaspoons crushed red pepper, and 1 teaspoon ground cumin.

In skillet heat ... 350 degrees. Combine beef and sausage. Stir ... parsley and chopped olives. (Sauce maybe prepared up to 3 days ahead and refrigerated.)

Break ground beef into pieces in ... to serve. Good with cream cheese on crackers. May be stored a couple weeks in the refrigerator or frozen for 6 weeks.

Mix all ingredients. ... combination of ground beef and ground turkey, ... and thaw for use later. I normally bake on broiler pan so excess fat drains off.

Cover corned beef with water; bring ... crisp-tender while meat is baking. Serve meat and sauce on large platter surrounded by cabbage. Makes 6 servings.

Place meat in large mixing bowl. Mix everything else and pour over meat. Mix well. Form into 4 logs. Wrap each in foil with shiny side toward meat. ...

1. In large bowl mix all ingredients thoroughly. 2. Shape with hands into 2 rolls. Place each on a sheet of heavy duty aluminum foil, shiny side out ...

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