Bring broth mixture to a boil over high heat; ladle boiling mixture
evenly over beef and noodles.
Not exact matches
Spread however much tomato sauce you like
evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground
beef, the rest of the bell peppers and sliced olives.
Gently press the
beef mixture
over the lotus root, so that the
beef will
evenly cover it.
Sprinkle the remaining 1 1/2 cups cheese and the caramelized onions
evenly over ground
beef.
Season the
beef then in a large casserole, gently heat the oil and fry the meat in batches until
evenly browned all
over.
Rub spice mixture all
over the
beef, coating
evenly.
To serve, divide the zucchini noodles
evenly amongst 6 shallow bowls, and spoon the
beef stroganoff
over the noodles and top each bowl with more parsley, chives and a dollop of Greek yogurt if desired.
Pour this marinade
over the sliced
beef and gently stir to distribute it
evenly.
Sprinkle the arrowroot
over the pieces of
beef and toss to
evenly coat.
Stir together
beef, 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt, spoon
evenly over cheeses.
Distribute the nacho cheese, ground
beef mixture, Pico de Gallo, guacamole, and toppings
evenly over the corn chips.
Spoon the warm
beef mixture
evenly over the chips using a slotted spoon.
Spoon
beef mixture
evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives.
Brown ground
beef in a nonstick skillet
over medium - high heat, then add half a cup of water and taco seasoning, stirring to coat
evenly.
5) Pour the
beef and vegetables into a 9 X 13 - inch pan, pour the batter for the crust
over the mixture, and spread it
evenly over the top.