Easy Recipes

Ingredients: 1/2 tablespoon butter 1/2 tablespoon canola oil 2 large Russet potatoes, peeled, cubed besides as parboiled 3/4 lb corned beef , cubed i large onion, diced v oz carrots, cutting into matchsticks i teaspoon thyme torso of torso of H2O salt freshly public night pepper 4-8 fried eggs Directions: Heat the butter besides as petroleum inwards a large skillet. Saute the onion, potatoes besides as carrots until the onion is translucent. Add the corned beef besides as spices. Saute until the corned beef is heated through. Plate besides as slice of utilization by times alongside fried egg(s). Yield: iv servings My thoughts: When we were inwards Maine terminal solar year we had more than or less really delish corned beef hash at Hot Suppa inwards Portland. We didn't know corned beef hash could hold upward thence good. Or that it was such a popular dish inwards Maine. I've been itching to construct my receive version but didn't learn to it until rec...

Ingredients: 1 corned beef (follow this recipe upward to the cooking portion) iii tablespoons whole coriander iii tablespoons whole peppercorns 1 tablespoon dark brownish sugar 1 1/2 teaspoons paprika Directions: Soak the meat 15 minutes inward usual depression temperature water. Rub with paprika equally good sugar. Using a mortar equally good pestle or other grinder, grind the peppercorns equally good coriander until broken downward solely fifty-fifty hence coarse. Rub into the meat on all sides. Refrigerate overnight. Place on i rack of your smoker . Place ii chimmneys ' worth of unlit coals inward the coal ring. Add iii chunks mesquite equally good so add together together i chimney worth of lit coals on top. Place iii additional chunks of mesquite on piece of job past times of the lit coals. Reassemble the smoker. Fill the H2O bowl with warm water. Smoke for v hours keeping the temperature between 225-275. Smoke for one-half dozen to one-half dozen 1/2 hours or u...

Ingredients: 1 lb sliced corned beef iv slices Swiss Cheese 8 slices rye breadstuff (or rye together with pumpernickel swirl) 1 loving loving cup sauerkraut , at room temperature or slightly warmed butter Russian dressing: ii slices dill pickle , minced 1 shallot, minced 3 tablespoons mayonnaise 3 tablespoons sour cream 1/2 tablespoon prepared horseradish ii teaspoons Worcestershire sauce white pepper Directions: Stir together the dressing ingredients. Spread on iv slices of bread. Top each amongst a layer of corned beef thence sauerkraut thence Swiss. Top amongst the remaining slices of bread. Melt the butter inward a skillet together with produce each side until golden brown, covering briefly if needed to warm the sandwich through. Slice together with serve. My thoughts: I included this on the carte du jour of our 1930s extravaganza despite the sandwiches origins beingness inward almost chip of dispute. However, the commencement verified elevate of a Reu...