|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
1 - 10 of 45 for corned beef sandwich
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Tear corned beef apart in small bites. Add rest of ingredients to taste. Refrigerate 8 hours before serving on rye bread.
Cut corned beef into 6 uniform ... bread. Blend piccalilli, cheese, and mayonnaise; spread on meat slices. Broil until cheese puffs. Serve hot. Serves 6.
Blend corn beef and all other ingredients. Let stand overnight in refrigerator.
Crumble corned beef. Add all other ingredients. Spoon into hamburger buns. Wrap in foil. Bake at 350 degrees for 20 minutes.
Put 1 large ... 1 pound chipped corn beef spread over top. ... arrange them neatly on top. Bake again until biscuits are brown, approximately 10-15 minutes.
Have corned beef at room temperature. ... well. Put on sandwich buns. (Use plain ... made up ahead of time and just popped into oven when ready to serve.
Preheat oven to ... mustard. Top with corned beef, then cheese ... slightly; cut into squares or strips. Refrigerate any leftovers. Makes 4 to 5 servings.
Saute onion in butter; stir in corned beef and ketchup. Stir frequently and simmer for 15 minutes. Serve hot on buns.
Mix corn beef and Miracle Whip together. Add mustard and relish. Add eggs, mix well. Add rest of ingredients. Mix all together real well.
Drain sauerkraut. Chop up the corned beef with a fork. ... cheese. Mix all ingredients together and place in a slow cooker for 2 hours. Serve on party rye.
Result Page: 1
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