Brown ground beef. Add onion, garlic and spices. Add a little water and simmer gently for 5-10 minutes. Add salt to taste. Serve taco style in butter lettuce or romaine leaf mock tortillas.
Brown ground beef in small frying pan, add onions and garlic. Stir in tomatoes and water. Add spices and simmer slowly until liquid is reduced. The longer it cooks the more tender and flavourful it will be. Add a little water as needed to prevent burning. Serve with chopped green onion and S&P to taste.
Rub spices into meat on all sides. Place in crock pot and fill halfway. Add celery to liquid. Heat on high for 30 minutes then reduce heat to low and cook for 6-8 hours until fork tender. Separate into 9 equal servings and enjoy.
Preheat oven to 375°. Lightly blanch cabbage leaves and set aside. In frying pan, combine ground beef, onion, garlic and spices and cook until brown. Spoon beef mixture into cabbage leaves. Tuck in ends, and roll up. Put rolls into a baking dish and add broth into the bottom of the pan. Brush lightly with broth and bake in oven for 20-30 minutes. Spoon broth over rolls periodically to keep moist. Make multiple servings at one time for best results.
Combine meat, crumbs, and spices, and mix thoroughly. Form into balls. Place into baking sheet. Bake for 20 minutes. Garnish with fresh basil.
Hollow out tomatoes, sprinkle with salt and turn upside down to drain for 10 minutes.
Brown ground beef in a small frying pan. Add onion, garlic and spices. Pack beef mixture into tomatoes, add small amount of water to bottom of dish. Top with Melba toast crumbs and salt. Bake in 350° oven or 20 minutes. Garnish with fresh parsley or basil and serve.
In a saucepan lightly brown beef, onion and garlic. Add water, vegetables and spices and bring to a boil. Reduce heat and simmer for approximately 30 minutes to an hour, or until beef is tender. Add water as needed to create a stew like consistency. Garnish with parsley.
