12 high shredded beef Recipes

boneless beef chuck roast (3 lb), beef broth, onion, chopped, celery rib, chopped, ketchup, brown sugar, white vinegar, salt, ground mustard, worcestershire sauce, garlic clove, minced, bay leaf, garlic powder, paprika, drops hot pepper sauce, hoagie buns

tortillas, softened cream cheese, garlic powder, roast beef, sliced very thin, honey-roasted ham, sliced very thin, smoked turkey, sliced very thin, colby-monterey jack cheese, very thin, head lettuce, shredded, tomatoes, sliced very thin

lean ground beef, onion, finely chopped, zucchini, sliced thinly into 1/4-inch pieces (or about 1-2 cups chopped spinach), garlic cloves, crushed and minced, extra virgin olive oil, oregano leaves, basil leaves, ground black pepper, anise seed, crushed (optional), sliced mushrooms (optional), snipped fresh parsley (optional), spaghetti sauce, any flavor, dry red wine, lasagna noodles, uncooked, part-skim ricotta cheese, egg, beaten, parmesan cheese, grated, part-skim mozzarella cheese, shredded

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

sea salt, broccoli rabe, trimmed and cut into 2-inch pieces, high-temperature cooking oil , such as peanut oil, onion , quartered lengthwise and then sliced, red bell pepper, seeded, quartered and then sliced, chile paste , plus remainder to pass at table, recipe follows, garlic, sliced, fresh ginger, peeled and grated, dry sherry, cornstarch, beef stock, hoisin sauce, soy sauce , reduced-sodium or tamari, southern italian-style short ribs, shredded , recipe follows, grain white rice , jasmine rice or brown rice, zest of 1 lime , plus lime wedges for serving, shredded scallions and chopped fresh cilantro or parsley, for garnish

lean ground beef, old el paso soft taco bake dinner kit, water, kidney beans, drained, rinsed, chunky salsa, shredded monterey jack cheese (4 oz)

romaine lettuce, chopped, tomato, onion, chopped, sliced black olives, drained, shredded cheddar cheese, avocado, cut into chunks, red kidney beans, drained and rinsed, ground beef, cooked and drained, thousand island dressing, nacho cheese flavor doritos , crunched

low-fat low-carb whole wheat tortilla , la tortilla factory whole wheat low-carb (sometimes labeled smart & delicious low carb high fiber), soy crumbles , frozen ground-beef-style (like boca ground burger or morningstar farms meal starters grillers recipe crumbles), fat-free cheddar cheese, shredded, laughing cow light swiss cheese , 1/2 of a wedge, nonfat sour cream, taco seasoning mix, taco sauce

potatoes , about 3/4 lb, cayenne pepper, kosher salt, raw extra lean ground beef, red onion, finely chopped, garlic clove, crushed, flat leaf parsley, finely chopped, dried breadcrumbs, egg white, beaten lightly, high-fiber rolls, lettuce, tomato, sliced, shredded low-fat cheddar cheese

tortilla (recipe calls for a la factory smart & delicious low carb or high fiber ), soy crumbles , frozen ground beef kind (like the ones by boca and morningstar farms), fat-free cheddar cheese, shredded, laughing cow light swiss cheese , 1/2 of a piece actually, nonfat sour cream, scallion, chopped, taco seasoning mix, dry, nonfat sour cream, for dipping (optional)