Top with bacon. Directions In a large skillet, cook and crumble beefwith green pepper and onion over medium heat until no longer pink, 5-7 minutes. Originally published as Spanish Noodles '. GroundBeef in Quick Cooking May/June 2001, p31
SLOW COOKER ROAST BEEF DRIP SANDWICHES. These GroundBeef Philly Cheesesteak Grilled Cheese Sandwiches from 4 Sons R Us are a little bit of cheesy sandwich heaven
This Spanishrice is a great side dish, but can also double as a meal. The reason for this is it not only adds a pleasant crunch factor to the rice, but it maintains it’s full flavor
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes
Sprinkle vegetables with Accent. Uncover and sprinkle with cheese. Fry beef about 10 minutes and drain off grease. In a 2 quart casserole dish, combine meat and vegetables with cooked noodles and cover. 1 lb groundbeef
We were talking about my groundbeef recipes for the slow cooker on Facebook and I realized I’d better just send out a message with all of them in one place, for your convenience
I’ve made Shepherd’s Pie with left over pot roast (the traditional recipe) and I’ve also made a Turkey Style Shepherd’s Pie but I didn’t have any left over mashed potatoes and didn’t feel like making some
Top with cheese and serve. Rinse rice in a colander until water runs clear - about a minute or so. Sauté rice, pepper, onion and garlic until vegetables are tender (not mushy)
Drain the rice and return it to the pot. In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Stir in the rice and boil until just done, about 10 minutes. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. 1 1/2 cups long-grain rice
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