In Tangier, you can get m'smen stuffed with meats, fish, and vegetables, or with finely-chopped beef confit, which sounds awesome.
|
|
The line may look intimidating but it's worth the wait, especially when you finally dig into La Frito Loco, a Frito Pie topped with barbecued pork and chopped beef.
|
|
One gives you the soup without the noodles; floating in a rich and cloudy broth are ghostly white, billowing won tons that contain chopped beef fillet freely seasoned with black pepper.
|
|
On weekends, customers seat themselves at one of the four tables, or along the counter, and order one of the soups served on Saturdays and Sundays; (the chopped beef version, picadillo llanero, is homey and hearty).
|
|
"[Beef heart] is included in the definition of meat in 9 CFR 301.2 and there is no limitation on the use of beef heart in the standards of identity for chopped beef, ground beef, or hamburger," wrote the FSIS in response to the question.
|
|
Steak tartare, the famous burgerlike loose patty of cold (and for the uninitiated, shockingly) raw chopped beef, taken down with a hot wedge of buttery pommes Anna, offers — while maybe not the serious tracks we vowed to ourselves — at least serious traction toward becoming that new-year self.
|
|
Though inexact, Franklin's estimates can fend off the kind of disappointment I felt at La Barbecue, a highly regarded local truck where I spent more than an hour one afternoon and where everything but chopped beef was gone by the time I'd inchwormed to the front of the line.
|
|
Rocotos, red vinegar, chopped beef, chopped pork, olive oil, tomato sauce, white wine, cream, pecans, beef stock, aji panca paste, potatoes, red onion, garlic, margarine, flour, mozzarella cheese, parmesan cheese. Stuffed rocoto rellenos, fresh out of oven.
|
|
Preparation of the stuffing: Chopped beef and pork are mixed with a seasoning made of margarine, ground garlic, onion, and aji panca paste. The beef-mix is then mixed with pecans, flour, stock and cream and then fried in olive oil with tomato sauce and wine.
|
|
Bonnee Buttered Beef Steaks were the flagship product of the Bonnee Frozen Products Company, which also produced frozen tamales and cubed steaks. Bonnee Buttered Beef Steaks consisted of "finely chopped beef, molded, frozen, sliced and buttered." They were sold in packages which each contained four frozen 2-ounce (conversion required) beef patties and four frozen pats of 94-score butter.
|
|
Salată boeuf (English: Beef salad) is a traditional Romanian and Moldovan dish, generally served during all festive and special occasions. It is a combination of finely chopped beef (or sometimes chicken, or turkey breast) and root vegetables, folded in mayonnaise and finished with murături, pickled vegetable garnishes.10 recipes of Salată de boeuf It can be made vegetarian, too.Boeuf Salad at food.
|
|
The dish is a baked potato dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other spices is stuffed. Once prepared, the obloid mass is deep-fried. Potato flour is often added to give greater consistency to the dough. In Peru, the dish is usually accompanied with a "salsa criolla", or an ají sauce.
|
|
Beef surimi also can be shaped into a ball form to make "beef balls" (牛肉丸). When beef surimi is mixed with chopped beef tendons and formed into balls, "beef tendon balls" (牛筋丸) are produced. Both of these products commonly are used in Chinese hot pot as well as served in Vietnamese phở. Bakso, made from beef surimi, is a popular common food found in Indonesia.
|
|
It is a combination of finely chopped beef (or chicken) and root vegetables, folded in mayonnaise and finished with murături, traditional Romanian mixed pickles. It can be made vegetarian, too. In Czech it is called simply bramborový salát (potato salad). It consists of boiled and cubed vegetables (potatoes, carrots, parsley and celery root), finely chopped onions and pickles in mayo dressing, often with diced hard- boiled eggs, some kind of soft salami or canned green peas.
|
|
The BK Toppers line was a line of cheeseburgers introduced in October 2011 as limited time offer. The sandwiches featured a new chopped beef patty that features a coarser grind than the company's hamburger patty. The four sandwiches in the line were the Cheeseburger Deluxe, Mushroom and Swiss, Bacon and Cheddar, and Western BBQ. The sandwiches were a part of the new ownership's plans to expand its customer base beyond the 18- to 34-year-old demographic which it had been targeting over the previous several years.
|
|
Pimiento loaf, also commonly spelled pimento loaf, also called pickle and pimiento loaf or P&P; loaf, is a loaf-type luncheon meat containing finely chopped beef and pork, as well as chopped pickles and pimientos. After being formed into a loaf and cooked, the loaf is kept whole so it can be sliced and served cold as deli meat. Pimento loaf is closely related to olive loaf (the primary difference being pimentos and pickles replacing pimento-stuffed olives) and spiced luncheon loaf. It is distantly related to ham and cheese loaf.
|
|
The BK Toppers line was a line of cheeseburgers introduced by Burger King in October 2011 as a limited time offer in North America. The sandwiches featured a new chopped beef patty made with a coarser grind than the company's hamburger patty. The three sandwiches included a larger version of Burger King's Rodeo Cheeseburger, one made with sautéed mushrooms and processed Swiss cheese and the Cheeseburger Deluxe. The cheeseburger deluxe consisted of lettuce, pickles, onions, American cheese and Stacker sauce in a combinations similar to the King Supreme.
|
|
Bolognese sauce (, ; known in Italian as ragù alla bolognese, , ragù bolognese, or simply ragù) is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork.
|
|
Chorizo de Pamplona Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of a strong smoked paprika, pork fat and a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.
|
|
The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself.
|
|