|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.
Results 1 - 10 of 62 for stuffed beef roast
Result Page: 1
Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
Split pork lengthwise, ... Press mushrooms into beef. Sprinkle with ... up and tie. Roast uncovered at 325 ... garlic cloves. Simmer together 30 minutes.
Trim roast of any excess ... butcher and ask him (or her) for a "clod" or "shoulder" roast. I usually buy at least a 15 pound roast and let it cook all night.
Butterfly loin. Split ... sauce. Combine ground beef, onion, garlic, ... Spread evenly over roast. Press mushrooms ... for 30 minutes. Makes 2 2/3 cups.
Combine dressing ingredients, blend well, toss beef, potatoes, beans, ... remaining dressing. Garnish with carrot, green and red pepper sticks. Yield: 8.
Place sausage and ... slotted spoon. Brown beef, then onion ... over surface of roast. Beginning with ... until roast is tender. Make gravy from drippings.
Chop onions, peppers ... and pepper the stuffed boliche and then ... cool about an hour before slicing. Consider serving with black beans and yellow rice.
Cut tops off ... in drained mushrooms, beef gravy, chopped chicken ... shells; cover each with buttered poultry-stuffing crumbs. Serve immediately to 6.
Combine rice, tomato sauce, olives, meat seasonings and broth. Pour into well greased, 2 quart casserole and bake at 350 degrees for 30 minutes. ...
Wash peppers; cut ... lightly toss ground beef, 1 teaspoon ... uncovered 20 minutes. Baste with sauce; sprinkle with cheese; bake 10 minutes longer. 6 servings.
Result Page: 1
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