What is 'beef base' ????
sooz
16 years ago
Featured Answer
Comments (24)
grainlady_ks
16 years agolindac
16 years agoRelated Discussions
What's Your Favorite Beef Jerky Recipe?
Comments (12)One other thing that greatly increases meat safty when smoking or drying is the use of a cure such as sodium nitrite particuarly on meats that will be under 140 degrees for a lenth of time to prevent botulism cures somtimes come in jerky seasoning kits or near sausage making supplies My favorite recipes usually are salt sugar a little soy sauce and some kitchen spices oh and ground black and red pepper sometimes course ground pressed on top or a sprinkle of garlic I make it a little differnt every time oh and in the smoker it is so darn good! Robin there are a lot of ideas online to make really simple smokers from things at hand if you have an electric hot plate or frypan even a cardboard box will do I made mine out of the oven under my canning stove outside I pulled the oven elements out and put a stove top element in with a cast iron fry pan of wood chips on it works great and is well insulated for winter use I did venison tenderloins last weekend when it was 15 below...See MoreNeed ideas what to do with beef/pork roast
Comments (13)Here's a recipe I found this morning on the Food & Drink website. SLOW-BARBECUED CARIBBEAN PORK EARLY SUMMER 2007 By: Jennifer MacKenzie Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges (recipes follow). 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied 4 cloves garlic, minced 2 tbsp (25 mL) minced fresh ginger root 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) minced fresh hot pepper 1 tbsp (15 mL) dried thyme 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt ½ tsp (2 mL) ground cinnamon 1 cup (250 mL) coconut milk ¼ cup (50 mL) freshly squeezed lime juice 1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes. 2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C). 3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast. 4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours. 5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving. 6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges. Serves 8 Mango Salsa This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours. 2 firm ripe mangos 1 tsp (5 mL) grated lime zest 2 tbsp (25 mL) freshly squeezed lime juice 2 tbsp chopped fresh cilantro 1 tsp (5 mL) minced fresh hot peppers (or to taste) ¼ tsp (1 mL) salt 1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings. Makes about 2 cups (500 mL) Chili Potato Wedges Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook. 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold) ¼ cup (50 mL) butter, softened 1½ tsp (7 mL) ancho or other chili powder 1 tsp (5 mL) sea salt or kosher salt ¼ tsp (1 mL) freshly ground black pepper Dip 1 cup (250 mL) sour cream or mayonnaise 1 tsp (5 mL) grated lime zest ¼ tsp (1 mL) ancho or other chili powder 1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC). 2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil. 3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet. 4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer. 5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl. 6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side. Serves 8...See MoreHow to Beef Gravy - no drippings?
Comments (13)My mom always used it. It is made in CT so maybe it's not available there, Beverly. It says seasoning and browning sauce. A drop makes the gravy a lovely color. It is made from carmelized sugar, soy and corn protein, apple cider vinegar and onion, garlic celery and parsley. Now I just read that off the bottle. It really hasnt much taste, and like I said a drop or so is all you need. Maggie lives in NY, so she can get it. Someone else said Kitchen Bouquet, must be similar. Thanks for making me read the bottle, lol, I have been using it for years and never read it!...See MoreHelp...1/2 lb ground beef, what do I do
Comments (18)Here's another TERRIFIC recipe that calls for 1/2 pound of ground beef. So terrific, in fact, that next time I will double it and use a whole pound anyway. Actually, now that I think of it, it called for pork, but we don't eat pork, hence my substitution. But it was so heavenly with the beef, I was dreaming of the leftovers. I made this last week for Chinese New Year. I had a lot of napa cabbage and looked through my Chinese cookbooks for something different to do with it. I had potato cellophane noodles on hand, so I used those. I think it will be even better with regular ones. I will be making this often, not just for Chinese menus -- it is a GEM of a recipe because not only is it seriously delicious, it is SO fast -- on the table in about half an hour (at least if you already have minced ginger and minced garlic on hand), but it tastes like it's been simmering all day. Meatball Soup (Baitsai fensz rouwan tang) Adapted from "Harmony of Flavors," by Yung-chi Chao Chen, who writes, "This is a very delicious and substantial soup which combines meat, vegetables, and bean thread. It can be prepared and heated up before being served at banquets as well as at family meals." 2/3 lb. Chinese cabbage (celery cabbage or napa), about 3 cups, 1 1/2" sections 2 oz. dried bean thread (cellophane noodles) 6 cups water 1 1/2 T soy sauce 1/2 t salt For the meatballs: 1/2 lb ground beef [orig. recipe called for ground pork, about 1/4 fat] 1/4 t salt 1 T soy sauce 1 T minced scallion 1/2 t minced ginger root (I keep it already grated in the freezer) 1 t dry sherry 4 T water 2 t cornstarch Preparation 1. In a bowl, mix the meat with the salt, soy sauce, scallion, ginger, and sherry. Add water, 1 tablespoon at a time while with a spoon or a fork, mixing in one direction until all the water is used up and the meat has become a smooth paste. Sprinkle in the cornstarch and mix well. 2. Soak the bean thread in hot water for about 5 minutes. Drain and cut the thread into 6 inch lengths. 3. Wash the cabbage and drain. Cut the cabbage stalks into 1 1/2" sections. Cooking In a saucepan bring 6 cups of water to a boil. Add the cabbage, bring back to a boil, and then simmer for 5 minutes. Add the salt, soy sauce, and bean thread and cook for another 2 minutes. With a spoon scoop some meat mixture and with the help of the palm of your left hand, form the meat into a ball about 1 1/4" in diameter. Wet your left hand beforehand and also dip the spoon in a bowl of cold water every time you start a new meat ball. Drop the balls in the boiling soup one by one until all the meat is finished. Cover and simmer for 5 minutes and serve hot. Gung hay fat choy!...See Morepkramer60
16 years agoritaotay
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16 years ago
centralcacyclist
16 years agosooz
16 years agochase_gw
16 years agoTerrapots
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5 years agoseagrass_gw Cape Cod
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5 years ago
foodonastump
5 years agolast modified: 5 years agoNever seen it. Is this what you mean? Looks like it’s for the Canadian market and different ingredients from what’s sold in the US. There are a couple versions on their CA site.
https://www.campbellsoup.ca/our-brands/cooking/campbells-stocks-broths/ready-to-use-broths/
Available on Amazon.ca if that’s where you are.
bragu_DSM 5
5 years agolast modified: 5 years ago
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