|by Paul Gayler|
"Mediterranean Cook" is a guide to the cuisine of the Mediterranean, an area that contains many diverse styles of cookery.
Results 1 - 10 of about 870 for tenderizing already cooked meat
In a 5-7 ... slotted spoon, remove meat and set aside. ... liquid. Cover and cook one hour until lentils and cabbage are tender. Remove Kielbasa ... to handle, remove skins.
Preheat oven to ... the broiling pan, meat side up. CoMbine ... BBQ sauce, and raise temperature to 350°F for 30 more minutes. Remove from oven and serve.
Put 1 tablespoon ... Taste so you don't get too much soy sauce. Add eggs, meat, onions, and other vegetables. Cook until warm through, stirring frequently.
Let eggs, butter ... salted water and cook according to boxed ... and let heat for a few minutes. Serve with your favorite Italian bread. Serves 4 to 6.
This cut of meat is usually stuffed ... roaster with all the ingredients into the oven. Be sure the lid is tight on the roaster or braising pan (brasserie).
Recipe for your ... large kettle put meat; add 2 cups water. Cook slowly until meat ... brown, about 45 minutes or 1 hour. Can be frozen. Heat and serve warm.
Mix sauce ingredients ... 10 minutes. Add cooked beef that has ... crock pot and can be made ahead and reheated without loss of flavor. Serve on fresh buns.
Mix together and pour in buttered casserole. Top with buttered cracker crumbs and cheese. Bake at 350 degrees for 30-35 minutes.
Mix all ingredients. If too stiff add little more can milk and red pepper to taste. Grease casserole. Bake at 400 degrees for about 30- 40 minutes. A ...
Trim excess fat from beef. Prepare meat, one side ... Stir fry until tender crisp, about 3 ... through. Serve over hot cooked rice or chow mein noodles.
top of page