|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 13 for calzone beef
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Heat oven to ... 12-inch square. Layer beef, onions, mushrooms ... filling is hot. Cool 5 minutes before cutting. Serve with mustard. Yield: 4 servings.
Brown beef. Add 1/4 ... mixture on top of beef. Fold dough over and pinch to seal. Cook for 20-25 minutes until golden brown. Top with sour cream and salsa.
Heat oven to the biscuit directions. In a big pot add first 5 ingredients to taste; turn to low-med. In a skillet brown meat with a little salt and ...
Thaw frozen bread. ... sheet. Brown ground beef and drain. Roll ... optional.) Heat the remaining spaghetti sauce and pour on top of calzone before serving.
Cook meat and onion over low heat until meat is no longer pink. Do not brown. Stir with fork while cooking to break up meat. Remove from heat and ...
In saucepan, cook meat and onion until browned. Drain. Stir in pizza sauce. Cut a thin slice from top of each roll. Hollow out inside of roll to ...
Cook and stir the meat and onion until the meat is no longer pink. Allow it to cool while you mix the biscuit dough. Add milk and oil all at once to ...
Thaw bread dough ... quart casserole, crumble beef and sausage. Stir ... baking sheet. Brush calzones with oil. Bake until lightly browned, 10 to 15 minutes.
Roll dough and divided into 6 pieces. Roll into a flat square. Mix cheese and meat. Place several tablespoons of mixture into the center of each ...
Roll bread dough out until thin. Put on greased cookie sheet. Spread sauce and sprinkle cheese. Fold dough over sauce and seal. Rub crust with oil. ...
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