Beef And Bean Braid Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt, egg and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain. Stir in the beans, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Punch dough down. Turn onto a lightly floured surface; roll into a 16x11-in. rectangle. Transfer to a greased 15x10-in. baking sheet. Spread beef mixture down center of dough; sprinkle with cheese. On each long side, cut 1-in.-wide strips about 1/2 in. from filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, 30 minutes. , Brush egg over dough. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack. Let stand for 5 minutes before slicing.

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
• Stir in the beans, water and seasonings; bring to a boil.
• Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
• Punch dough down.
• Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
• Transfer to a greased 15-inch by 10-inch baking sheet.
• Spread beef mixture down center of dough; sprinkle with cheese.
• On each long side, cut 1-inch wide strips about 1/2 inch from filling.
• Starting at one end, fold alternating strips at an angle across filling; seal ends.
• Cover and let rise until doubled, 30 minutes.
• Brush egg over dough.
• Bake at 350 degrees for 20-25 minutes or until golden brown.
• Remove to wire rack; let stand 5 minutes before slicing.

Steps:

• Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
• Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
• Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

Steps:

• Heat oven to 350°. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Place beef mixture in ungreased 3-quart casserole.
• Cook bacon in same skillet over low heat 7 to 8 minutes, turning occasionally, until crisp and brown. Drain on paper towels; cool and crumble.
• Stir beans, brown sugar, ketchup and Worcestershire sauce into beef in casserole. Top with bacon. Cover and bake 40 to 45 minutes or until hot and bubbly.

Steps:

• Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
• Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
• Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Steps:

• In a skillet, cook beef, onion and garlic over medium heat meat beef is no longer pink. Drain; place in a large greased roaster or casserole. Stir in the barbecue sauce, ketchup, molasses and brown sugar. Add all beans and mix well. , Bake, uncovered, at 325° for 30 minutes. Cover and bake another 30 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.

Steps:

• In a medium size skillet, brown ground beef, and onion, drain and transfer to a 4-5 quart slow cooker.
• Add bacon, and all 4 cans of beans.
• In a medium bowl, combine ketchup, brown sugar, vinegar, pepper, and oregeno.
• Add to slow cooker and stir.
• Cover and cook on low for 4-6 hours.
• When ready to serve, spoon over corn chips, and sprinkle cheese over top.

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 3-4 hours or until heated through.

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Transfer beef-onion mixture and bacon to the slow cooker. Add all the beans, sugar, mustard, and soy sauce. Cook on Medium until flavors meld, about 4 hours.