1 - 10 of 52 for smoked corned beef
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1. Using a ... honey, and liquid smoke in a small ... recipe. It may seem a bit unusual but it is unusually good. Makes approximately 40 (1 cup) servings.
In saucepan melt ... constantly. Stir in beef which has been cut into small pieces, undrained corn and celery seed. ... parsley, if desired. Makes 10 cups.
Grind meat, then ... hours, turning and basting with the rest of the liquid smoke. Hang up in a cool, dry place for several days. Now it is ready to eat.
Work together well. Roll into 5 rolls, let stand 36 hours in refrigerator. Bake at 175 degrees for 4 hours. Can freeze.
Drain beans. Place ... tongue and dried beef in fresh water. ... sliced onions, feijoada sauce and toasted manioc flour or farina as condiments. Serve 12.
Place brisket in ... pour the liquid smoke over the meat. ... sauce. Be sure to make a few slits in cooking bag for prevent an explosion in the crockpot!
Cook chicken in ... cups stock. Brown beef and drain fat. ... onion, tomatoes, and corn in food processor. ... approximately one hour. Stir often. Serves 1 gallon.
Make into meatballs and put into 2 (9 x 13 inch) pans. Mix and heat to boiling. Slice and add to meatballs in pans. Pour hot mixture over meat. Bake, ...
Mix all ingredients very thoroughly and then pound, roll, and shape into 2x8 inch logs. Wrap and chill 24 hours. Unwrap and place logs on broiler ...
Cut sausage in ... Add water and let simmer 2 to 3 hours. Add barley, corn and green beans. Add 3 to 4 tablespoons to taste picante sauce last few minutes.
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