91903 christmas time chipped beef ball Recipes

dried beef, chopped, light butter, flour, skim milk, worcestershire sauce, pepper, bread, toasted

english muffin, butter, extra-sharp cheddar cheese, shredded, dried beef, chopped fine, worcestershire sauce, mayonnaise

unsalted butter (or margarine), dried beef, rinsed, patted dry, and coarsely chopped, flour, milk, pepper, paprika, cayenne pepper, whole wheat toast

milk (2% or whole work best), dried beef, sweet baby peas (sometimes called petite peas), cornstarch, milk, cheese (any kind , i prefer velveeta), toast (can use more , depends on how much sauce you use on each)

peanut butter balls, peanut butter (smooth or crunchy), butter (real), sugar, vanilla, chocolate chips or chocolate brick (for dipping balls)

beef (i use buddig brand) or 6 (2 oz) packages turkey (i use buddig brand), rice flour, butter, milk (depending on how thick the sauce becomes), onion powder, garlic powder, salt and pepper, gluten free bread or vans gf waffle

mushroom soup, cheddar cheese, diced, instant minced onion, uncooked egg noodles, dried beef, cut in bite-size pieces, hardboiled egg, sliced, milk

butter, flour, milk, at room temp, hardboiled egg, shelled and diced, smoked beef, chopped coarsely (buddig brand), toast

vegetable oil, potatoes cooked peeled and sliced, chopped white onion, garlic crushed, eggs, chopped parsley, salt, thyme, marjoram, dried chipped beef

dried beef , cut into 1/2-inch slices, butter or margarine, all-purpose flour, milk

butter, cubed, king arthur unbleached all-purpose flour, milk, sliced dried beef, bread, toasted and halved

ground beef, onions, minced, egg, lightly beaten, dry breadcrumbs, salt, pepper, stock, stock, sugar, vinegar, cornstarch, soy sauce, water

cream cheese, softened, dried beef (also called chipped beef- i use carl budding), green onion, garlic salt, worcestershire sauce, lemon juice, mayonnaise

cream cheese, grated cheddar cheese, onion salt, chopped chipped beef

philadelphia cream cheese (softened ), mayonnaise (hellmans), yellow mustard, instant minced onion (soak in 3 tbsp water till absorbed), chipped beef (i use buddig)

prep time : 35 minutes cook time: 25 minutes, cornstarch, swanson beef stock, soy sauce, vegetable oil, boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 lb), cut into very thin strips, broccoli florets, green onions, sliced (about 1/4 cup), pepperidge farm puff pastry shells , prepared according to package directions

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.