Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCrock_pot - Mexican Style Short Ribs
Famous Authors (View All Authors)
Crock_pot - Mexican Style Short Ribs Post by :efsinter Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2636

Click below to download : Crock_pot - Mexican Style Short Ribs (Format : PDF)

Crock_pot - Mexican Style Short Ribs

Mexican Style Short Ribs

3 to 4 lbs. short ribs
10 1/2 ounce can beef consomme
1 (1 1/4 oz.) package taco seasoning mix
1/4 cup chopped green pepper


Brown ribs in large skillet and pour off excess fat. Mix consomme with dry taco seasoning mix; add green pepper. Place ribs in slow cooker pot, pour sauce over ribs. Cover and cook on low for 6 to 8 hours. 5 or 6 servings.


If you like this book please share to your friends :
NEXT BOOKS

Crock_pot - New England Boiled Dinner Crock_pot - New England Boiled Dinner

Crock_pot - New England Boiled Dinner
3 lbs. Corned beef 6 Carrots, cut in half Lengthwise 6 Potatoes, cut in half, Lengthwise 1 medium Size head of cabbage 3 cups Water 6 Turnips, cut in quarters Place corned beef and water in Crock Pot Cooker. Cover. Set on high. When steaming vigorously, set to medium and continue cooking 2 1/2 hours. Remove meat from cooker. Put potatoes, turnips, carrots and cabbage in Cooker. Place meat on top of vegetables. Cover and when mixture is steaming briskly, set to medium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.
PREVIOUS BOOKS

Crock_pot - Beef -  Merlot Pot Roast With Horseradish Smashed Potatoes Crock_pot - Beef - Merlot Pot Roast With Horseradish Smashed Potatoes

Crock_pot - Beef -  Merlot Pot Roast With Horseradish Smashed Potatoes
NOTES: Prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they're ready. MAKES: 6 to 8 servings 1 tied fat-trimmed boned beef chuck roast (3 to 31/2 lb.) Fresh-ground pepper 1 tablespoon butter or olive oil 3 carrots (about 1/4 lb. each), rinsed and peeled 1 onion (1/2 lb.), peeled and chopped 2/3 cup chopped celery 3 cloves garlic, minced or pressed 1/2 teaspoon dried thyme 1/4 teaspoon black peppercorns 1 dried bay leaf 1 cup Merlot or other dry red wine 1/3 cup canned tomato paste 11/2 tablespoons cornstarch Horseradish smashed
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT