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Place corned beef fat side up in slow cooker, then layer carrots and potatoes around. Pour in stock; add seasoning packet and dry mustard. Cook on low for 2-3 hours, then add the cut up cabbage ...
5 lb flat-cut beef brisket; 2 quart water; 4 dried bay leaves, crushed; 1 cinnamon stick, crushed; 1 tsp black peppercorns, crushed; 1 tsp mustard seeds, crushed; 1 tsp coriander seeds, crushed; 1 ...
Ground meat, usually beef, cooked with seasoned tomato sauce and served on a round bun. Sloppy joe (New Jersey) United States: Double-decker rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing.
Tartar sauce is often served with fried seafood dishes. Tartar sauce ( French: sauce tartare; spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles and relish, caper, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
A tuna fish sandwich is usually made with canned tuna mixed with mayonnaise and other additions, such as chopped celery, capers, pickles or pickle relish, hard-boiled eggs, [ 20][ 21] onion, cucumber, sweetcorn, and/or black olives. Other recipes may use olive oil, Miracle Whip, salad cream, mustard, or yogurt, instead of or in addition to ...
Want to make Pan-Roasted Chicken Breasts with Tarragon Creamed Corn? Learn the ingredients and steps to follow to properly make the the best Pan-Roasted Chicken Breasts with Tarragon Creamed Corn? recipe for your family and friends.
Beef Stroganoff. Beef Stroganoff or beef Stroganov[ a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana ( sour cream ). From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper ...
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