|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 1,730 for canned beef
Using a sharp ... simmer the sliced beef a bit longer ... halfway through the cooking time. Cook until broccoli raab is tender but still a bright green color.
Thinly slice the beef, with the ... of the stuffing can escape. Put a ... I enjoy continuing this tradition during our long, cold, New England Winters.
Heat oil in a large skillet. Add ground beef and cook, stirring ... cheese. Bake casserole 30 to 40 minutes, or until very hot and bubbly. Makes 6 servings.
Combine flour, salt ... cornstarch into 1 cup cold water or beef broth and adding to stew. A squeeze of ketchup may be added to the broth for extra flavor.
Thinly slice beef tips and pound ... dish, combine 1 can of soup with ... allow oven to cool when removing foil (or cover); keep oven door closed. Serves 6.
Empty roast beef in large bowl. ... NOTE: Stew beef can be used in place of canned beef. Cook stew ... tender with 1 tablespoon vinegar in water to tenderize.
Cut meat into 1 1/2 to 2 inch cubes. Put meat in a large pot. Cook until medium done, skimming foam off as it cooks. Put meat into hot canning jars ...
Select 1 whole ... the grain. Bear, beef, lamb, pork, ... canner for 10 minutes (after steam is escaping) before closing the petcock or adding the weight.
Clean taro leaves ... pan. Open corned beef and add into ... leaves are cooked pour into meat and onions. Mix together and let simmer for about 15 minutes.
Butter a 9x13-inch ... dish; put raw beef on bottom; salt ... celery. Mix 2 cans of soup and ... the crushed potato chips on top. Makes about 10 servings.
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