|James McNair's Beef|
|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 30 for ground beef orzo
Combine chicken, onion, ... Save broth. Mix ground beef, egg, Parmesan ... to boil. Add orzo and cook until tender. Add meatballs, chicken, escarole and heat.
Brown hamburger; drain ... mushrooms, peas and orzo. Simmer for ... well. Can be made ahead. Tastes better one day old. If it becomes too thick, add water.
Brown hamburger with ... bouillon and tomatoes and simmer for 45 minutes. Add Veg-All and orzo and simmer for 15 more minutes. It is even better the next day.
Blend all ingredients in a large pot. Simmer about one hour. Enjoy!
Brown hamburger and drain. Add remaining ingredients except pasta. Bring to a boil; then simmer, stirring occasionally. Add pasta just before ...
Take 1 pound hamburger. Brown with no grease, then drain. Take 1 large can College Inn Chicken Broth, 1 quart of water and 1 package dry onion soup ...
Thoroughly clean and break up escarole. Fill large pot 3/4 full with water and bring to a boil. Drop escarole in boiling water, cook 3 minutes, drain ...
This is a ... saute onions, add ground beef and cook until ... bouillon cubes and garlic salt. Add hamburger/onion mixture. Cook 15 minutes until pasta is done.
Cook beef, onion and ... Simmer, uncovered for 20 minutes. Add pasta and vegetables. Simmer 15 minutes more. Serve with French/Italian bread. Makes 6 servings.
Saute onion, leeks, carrots, celery in oil and butter until very soft. Add broth, water, barley, lentils, tomatoes, parsley, oregano, basil, parsnip, ...
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