Ad
related to: easy mexican white sauce recipe for chipped beef on toast history network
Search results
Results From The WOW.Com Content Network
Chipped beef on toast (or creamed chipped beef on toast) is a dish comprising a white sauce and rehydrated slivers of dried beef, served on toasted bread. Hormel recommends flavoring the dish with Worcestershire sauce. [6] Chipped beef is also often served on bagels, English muffins, biscuits, home fries, rice, mashed potato and in casserole.
The white sauce served in southeastern Virginian Mexican restaurants is traditionally made with Miracle Whip, milk, cumin, dried oregano (or Italian seasoning), garlic powder, and crushed red pepper flakes. [1] [2] The sauce then sits, refrigerated, for at least 48 hours for the flavors to meld and grow bolder. [1]
Tongue toast – an historic traditional open sandwich prepared with sauteed beef tongue and scrambled eggs, [25] it was sometimes served on buttered toast with a poached egg instead of a scrambled one. [26] Welsh rarebit - a dish consisting of a hot cheese-based sauce served over slices of toasted bread. Toast dishes
Yields: 4-5 servings. Prep Time: 10 mins. Total Time: 1 hour. Ingredients. 1 tbsp. neutral oil, plus more for brushing or frying. 1. small yellow onion, finely chopped
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
2 cups uncooked white basmati rice. 1 cup minced white onion. 2 large cloves garlic, minced. 1 (8-ounce) can tomato sauce. 1/2 jalapeño, seeded. 1/2 teaspoon garlic powder. 1 cup thawed frozen ...
Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, or medio. In Tucson, Arizona and southward, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from ...
Beef tongue or veal tongue is also found in classic recipes for Russian salad. In Austria, Germany and Poland, [4] it is commonly served either with chrain or with horseradish cream sauce. The traditional Berlin or North German variant adds capers and vinegar to the sauce based on the broth with white roux.