|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.
11 - 20 of 29 for beef bitters
Fry bacon until ... until wilted; add bitters. Mix ground beef with salt and ... soup and simmer 15 minutes. Serve dusted with Parmesan cheese. Serves 8.
Saute onion and ... and oil. Add beef, pork and ... tomatoes, Worcestershire sauce, bitters, sugar, wine, ... dente spaghetti. Sprinkle with Parmesan cheese.
Brown ground beef, drain. Combine ... baking dish. Cover with a layer of mashed potatoes, dotted liberally with butter. Bake at 425 degrees for 35 minutes.
Combine first 11 ingredients into a large bowl. Mix well and shape into 1 inch balls. Saute balls into butter until brown; drain and set aside. ...
Melt butter; saute ... absorbent paper; add bitters if using, tomato ... finely chopped tomato, finely shredded lettuce, grated cheese, and minced onion.
Thaw tortillas as ... and tender. Add beef; cook until ... juices. Add Angostura bitters, tomato sauce, ... slices and shredded lettuce. Yield: 12 tacos.
Melt in heavy skillet and saute onion, garlic, and green pepper. As soon as they begin to color, add meat and continue to cook until brown, stirring ...
Saute onion in ... from pan. Dust beef with flour, and ... cream, mushrooms (sauteed in butter) and bitters. Heat but do not boil. Serve over brown rice.
Makes about one and one half gallons. Cook for 3 to 4 hours. Let cool. Skim off grease. Reheat next day or so and serve. Can be kept in refrigerator ...
Mix all the ingredients together with the ground beef. Make into hamburger patties. Grill on the barbeque.
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