|Venice (Flavours of Italy)|
|by Rosalba Gioffre|
This collection of over 60 recipes includes a range of antipasti, main dishes and desserts from Venice and the surrounding region of Veneto.
Results 1 - 9 of 9 for burro meat
Place brisket in ... done overnight). Drain meat, reserving juices, ... as filling for burros, chalupas, or ... batches, each serves 3-6 people main course.
Cook meat with salt and ... onion. Heat the refried beans. Place meat and refried beans on top of warm tortillas. Add any of the garnishes. Roll up and enjoy.
Combine all of the above ingredients in a large pan. Simmer for 3 hours; add cornstarch to thicken. This makes 4 quarts.
Simmer roast in ... shreds apart. Put meat to the side. ... then sprinkle with grated cheese. Bake at 425 degrees for 15-20 minutes. Makes 14-18 Burro's.
In a dutch ... heat; simmer until meat is tender, about ... lettuce, tomatoes and cheese over the top. Garnish with sour cream and salsa. Serve immediately.
Season and brown (flour) meat; add onion ... soft. Add mixture at one end or tortilla, roll once, fold in sides and finish rolling, laying open side down.
Layer ingredients, meat first, in crock ... for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.
Cook pot roast ... 4 hours. Trim meat and dice or ... little water. Make burros with about 2 ... fried if desired. Makes 1 to 2 dozen and will freeze well.
Meets a bread/grain and a meat/meat alternate requirement ... with scrambled egg and sprinkle with cheese. Fold sides together and serve. Makes one serving.
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