|Japanese Cooking: A Simple Art|
|by Shizuo Tsuji|
Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional ni...
1 - 10 of 39 for blade steak
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Place blade steaks in ungreased casserole ... the desired amount for your taste. Cover. Bake at 375 degrees for about 1 hour. Very tender and moist meat.
Arrange steaks in baking dish, pour mushroom soup over the steaks, spread dry soup mix over the mushroom soup. Bake at 350 degrees for about 2 hours.
Brown steaks thoroughly in skillet. ... beef gravies. Cover and bake at 325 degrees for 2 hours. Serve with mashed potatoes. (Yield 4 generous servings.)
OR OR OR 1. If using cuts of meat, sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil ...
Cut meat into serving pieces (strips). Place in casserole. In a bowl, mix dry ingredients, stir in sauces and vinegar. Mix well and add water. Pour ...
About 2 hours ... knife, cut chuck blade steak into 1/2 inch ... main dish servings. 6. This chili can be made day before serving, also it freezes well.
Cut blade steak into 1/2 inch ... hours or more until meat is fork tender. Serve over chili mac noodles, if desired, and garnish with cheese and onions.
Combine first 8 ... shallow pan. Place steaks in pan and ... grill. Broil or grill 8 to 10 minutes on each side, basting frequently with reserved marinade.
Debone meat. Cut in cubes. Put on wooden skewers. Roll in flour and egg, beaten with a little water. Then roll in bread crumbs or corn flake crumbs. ...
Melt butter in heavy pan. Add chopped onion and fry until soft. Add meat; fry both sides. Sprinkle in flour and curry. Stir in well. Add other ...
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