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Beef Jerky II
1 teaspoon salt
1 teaspoon liquid smoke flavoring
1/3 teaspoon garlic powder
1/3 teaspoon monosodium glutamate (MSG)
1 teaspoon onion powder
1/4 cup soy sauce
1/4 cup Worcestershire sauce
ground black pepper to taste
1 1/2 pounds sirloin OR London broil, cut to 1/8 inch thick slices
Directions
1 Preheat oven to 200 degrees F (95 degrees C).
2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic
powder, monosodium glutamate, onion powder, soy sauce, Worcestershire
sauce and ground black pepper to taste.
3 Place meat slices in this mixture and coat well. Then place the
meat slices onto two 10x15 inch baking dishes in a single layer.
4 Bake at 200 degrees F (95 degrees C) for 8 hours. Makes 4 servings
Spanish Rice Bake
1 pound ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long-grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Brown the ground beef in a large skillet over medium-high heat.
Drain excess fat and transfer beef to a large pot over medium low
heat.. Stir in the onion, green bell pepper, tomatoes, water, rice,
chile sauce, salt, brown sugar, cumin, Worcestershire sauce and
ground black pepper.
3 Let this simmer for about 30 minutes, stirring occasionally, then
transport this to a 2-quart casserole dish. Press down firmly and
sprinkle with the shredded Cheddar cheese.
4 Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or
until cheese is melted and bubbly. Garnish with chopped fresh
cilantro.
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