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Skillet Corned Beef and Cabbage

Ingredients: 2 Tablespoon(s) Vegetable oil 8 Cup(s) Shredded green cabbage 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Black pepper 2 Can(s) 15oz/ea whole potatoes 1 Can(s) 14 1/2 oz sliced carrots 3/4 Pound(s) Deli-style corned beef Directions: In a large skillet, heat the oil over medium heat. Add the cabbage and saute for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well. Add the potatoes, carrots, and corned beef; mix to distribute evenly. Reduce the heat to medium-low, cover and cook for 6 to 8 minutes or until completely heated through. Serve immediately. NOTE: I like to rinse my canned potatoes and drain them well before using. And, sure, you can shred the cabbage yourself, but if you're low on time, make it easier on yourself and buy it already shredded in a package.
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Brown ground beef and drain fat as necessary. Add onion, green chili, corn, and beef broth. 2. Simmer for 10-mins or so. Construction: 1. Place a tortilla in a hot skillet to warm (30-secs), then dip into enchilada sauce and add 3 to 4 tbl Sliced beef with sesame seeds 1. ea Prepare the marinade and marinate beef shin for 24 hours. 2. ea Cook shin in boiling water for 10 minutes, then remove. Simmer in the spice sauce for 75 minutes. (A special sauce would be prepared in the restaurant kitchen; bottled sauce is recomm Skillet beef and vegetables 1. Brown meat and onion in 1 tablespoon of oil in large skillet. 2. Stir in wine; bring to a boil. Simmer, uncovered, over medium heat, until liquid is gone, about 7 minutes. 3. Add tomatoes; reduce heat; cover and cook 10 minutes or until meat is Cuban roast beef Preheat oven to 350F. Mix the first 7 ingredients to make a stuffing. Make an incision 1 1/2" to 2" deep along the length of the roast Stuff the stuffing into the incision. Salt and pepper the roast. Brown the roast on all sides in baco