|The Complete Book of Chinese Cooking|
|by Christine McFadden|
Over 100 easy-to-follow recipes offer all the best of Chinese cooking. Beginning and seasoned cooks alike will be tempted by the full-color photog...
Tip: Try blade steak for more results.
1 - 10 of 18 for chuck blade steak
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OR OR OR ... the browned ground chuck/sausage mixture. Bring ... sauce with this recipe. Make about a gallon of sauce; good for at least two meals for us.
Mince the steak and onion together. ... ingredients in a saucepan and bring to a boil, stirring constantly. Add the meatballs and simmer, covered for 5 minutes.
Marinate steak in vinegar 15 ... sauce, cover steak with peppers and onion. Cover pan; bring to medium boil. Cook until water boils down to gravy consistency.
About 2 hours ... sharp knife, cut chuck blade steak into 1/2 inch ... dish servings. 6. This chili can be made day before serving, also it freezes well.
In a 4-quart casserole, combine all ingredients. Bake, covered, at 325 degrees F. for 2 to 2 1/2 hours or until meat is fork-tender. Let stand 5 ...
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.
Cube steak, brown steak. ... until done, add remaining ingredients and cook until water evaporates. For Chili Verde use pork. For Chili Pollos use chicken.
About 1 1/2 ... excess fat from chuck steak. Prepare steak ... or until golden, turning once. Makes 6 main dish servings. About 430 calories per serving.
Place all ingredients into a large crockpot and add potatoes and carrots if desired. Cook on high approximately 6 hours. Serve right out of the crock ...
Place large piece of foil on baking sheet. Arrange meat on foil. Sprinkle with soup, mushrooms and cut up tomatoes. Mix juice and cornstarch together ...
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