Sentences with phrase «use chuck»

You can also use chuck roasts and pork shoulder roasts as a nice transition between a meat stock and a bone broth.

If you have a chest freezer, this is a great way to use chuck roast or other cuts you already have on hand.

And lastly, because I do not like short ribs and I think they are a fatty and over priced cut of meat, I used chuck roast instead.

Nutrition information per serving using chuck eye steak: 677 calories; 36 g fat (1 g saturated fat; 14 g monounsaturated fat); 162 mg cholesterol; 1742 mg sodium; 41 g carbohydrate; 12.7 g fiber; 53 g protein; 5.8 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 7.6 mg iron; 40.3 mcg selenium; 15.8 mg zinc.

If you can get it, these are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

Not exact matches

Oh, and by the way, chuck, I use ALL CAPS when I'm trying to get a point through to a thick headed poster.

Also chucked in a few sprigs of Kale which needed using up.

I also used honey instead of maple as I don't have any in at the moment and chucked in about 5 - 6 chopped up dates.

I have tried to make some of your recipes calls for food processor using my blender, they works ok, but I still have big chucks of medjoo dates in the raw brownie, or in other energy bites.

Not to mention I had boxes of stuff to use up that I didn't want to chuck away.

I use like one or two per recipe and have been chucking the rest...... cause i wouldn't be able to handle the spice of a whole 7oz can in a recipe.

This Texan burger uses coarsely minced chuck steak which makes all the difference.

Of course, if you prefer a ground beef with a higher fat content, by all means, use that here, or use a mix of chuck and sirloin — which is a great way to get some more fat and juiciness from the chuck, and flavor from the sirloin.

What I DO like about the vegetable addition is that a) it sometimes can bring a different aspect of flavour or colour to the cake, making it more interesting to eat b) its a GREAT way to use up a hell of a lot of veg at once e.g. if you have a bag of carrots starting to look a biiiit sad, turn em into cake instead of chucking them!

i think i need a more robust wine... i used 2buck chuck cuz i didn't know what to get.

I was thinking of crock potting a chuck roast, using all of the ingredients (and golden mushroom soup)-- then shredding it and making the recipe as called for...

The tender beef chuck roast combined with LA VICTORIA ® Red Enchilada Sauce and soothing Monterey Jack Cheese will make this another «go - to» recipe you'll use time and again.

A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

The first protein we chose to use in the 5 for $ 20 Challenge was the package of two beef chuck tenderloin steaks.

1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)

Shred chuck meat from the bones, if using.

beef chuck roast 4 - 5 slices bacon, diced (optional - I used 2 Tbsp.

Filo pastry actually comes in so handy for these types of dessert — I like to chuck mine in the freezer and let it thaw for at least 3 hours or overnight in the fridge to be used the next day.

I've made this recipe using boneless beef brisket, boneless chuck roast, and even a clod roast which I got just because it was the cheapest roast at the market and I wanted to see if it would be as good as the most expensive brisket and guess what?

I used an evaporated skimmed milk thing that was in my fridge and I totally forgot that I hated it's flavour so in the end I chucked in some vanilla extract to spruce it up... Perfect Goodness in the end.

I used a boneless beef chuck roast for this one - pot pot roast, trimming off as much of the fat as possible.

This adaptation of the traditional Mexican - style dish features an array of warm spices, chipotle chiles, and fresh lime juice — all used to impart deep flavor into a beef chuck roast.

1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I use the Vege - Sal) 1/4 teaspoon pepper

2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles

I used 80/20 ground chuck but drained the fat off really well.

You get plenty of beef in the form of chuck roast, and it is recommended to use grass - fed beef in this recipe as well as any other beef recipe you follow while eating Paleo.

I can't say that I have delved to much into the science of how best this works — asides from using the worm deposits and a little Seasol, my gardening technique more runs along the lines of «let's just chuck it in the ground and hope for the best!»

* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper

I'm actually not sure what cut of beef they use for stew meat... it might even be chuck?

We're also gonna use an equal amount of chuck.

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

A relatively inexpensive chuck roast, like the one used in this one - pot dish, provides a moist, juicy, and tender roast every time.

beef stew meat or chuck roast, cut into 2 inch cubes (I used TX Bar Organics) salt and pepper 1/4 bunch fresh thyme sprigs 1.5 cups Pinot Noir 1.5 cups beef broth (Don't want to make your own?

I hate waste but never even used to regard chucking out my celery leaves - and this post has saved them from the future trash can.

Meatballs (Albondigas) 1 pound ground beef chuck (20 % fat) 1 pound ground pork 1 medium onion (8 ounces), peeled, finely chopped (I used my mini processor) 1/2 cup cooked white rice 1 large egg 2 teaspoon kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves

You could purchase stew meat for this recipe, but I just used an inexpensive chuck roast that I cut into cubes myself.

Use the same wok you used for the veg and heat the vegetable oil in it, then chuck in the marinated shiitakes and cook until sticky and delicious.

If I need to use it up I just chuck it in a smoothie as it always makes them taste creamy and absolutely gorgeous!

Use the wooden spoon to break the ground chuck into small bite - size pieces as well.

You could substitute beer for the wine, and a grainy / spicy mustard for the tomato paste, or use pork shoulder instead of beef chuck.

At Ralph Lauren's Polo Bar in NYC, they use a combination of ground chuck, brisket, and short ribs for the ideal fat: flavor ratio.

THE MEAT Yang uses a tender cut of beef from the chuck known as teres major.

At The Polo Bar, they use a mix of chuck, brisket, and short rib.

I often use an 80 — 85 % ground chuck for burgers and ensure that I'm allowing the extra fat to melt and drain off.