|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.
Results 1 - 10 of 67 for smoked dried beef
Result Page: 1
In large heavy-bottomed ... powder, oregano, and smoked paprika and season ... aromatic. Add the beef and break it ... shredded cheese, and sliced scallions.
Chop onions and dried beef. Mix 2/3 ... garlic and liquid smoke. Shape into ... shaved beef until covered. Refrigerate before serving. Serve with crackers.
Trim fat from ... barbecue sauce over beef to cover partially. ... of the barbecue sauce; I store the remainder in the refrigerator for the next brisket.
Soak dried onions in sherry. Chop beef into small pieces. ... entertaining. Flavors blend better if stored at least a day ahead of using. Serve with crackers.
Brown beef in a frying ... pepper and liquid smoke. Cook about 10 minutes to blend flavors. Butter buns and toast under broiler. Serve beef in toasted buns.
Chop beef fine in grinder. Soften cheese and add all ingredients. Mix well.
In a shallow baking dish (13x9x2) arrange beef in small pieces. ... or more. Serve with rice and garnish with a little paprika and parsley. Serves 6 to 8.
Wrap each breast in bacon. Place dried beef, shredded on ... over top. Bake 3 hours at 275 degrees. Dish must be cooked at low temperature for best results.
Sprinkle beef with salt and ... high 15 to 20 minutes. If onion is added, place in slow cooker with barbecue sauce, bouillon and meat. Makes 6 servings.
Saute onion in all. Add all other ingredients and simmer 30 minutes. Add shredded beef; cook 30 minutes. Can be used on chicken, pork or beef.
Result Page: 1
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