Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Ingredients: 70/1341 Ounce(s) pepper, black 1 chopped carrot 4/23 Ounce(s) bicentennial rub 1 diced onion, white 2 Clove(s) garlic 264/5629 Gallon(s) milk 163/10000 Pound(s) salt 3 diced potato 1/2 cabbage 3/4 Pound(s) beef, ground 137/4377 Gallon(s) orange juice |
Directions: Shred and saute the cabbage until slightly browned but still al dente. Add orange juice after the cabbage is cooked and set aside.
Dice and par-boil the potatos and carrots.
Saute the hamburger, onion, garlic, and spice. Use seasoned salt and a dash of Red and Black pepper.
Layer the cabbage in the bottom of a greased casserole.
Next add the diced potatoes and carrots.
Add the hamburger on top.
Sprinkle seasoned salt and pepper over each layer.
Add milk and bake at 350 for 30 minutes.
Comments: modified to make cooking faster and spicier |
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