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[10] [9] In the United States, September 27 is "National Corned Beef Hash Day". [11] Classic American corned beef hash originated in the New England region of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions. [4] [5] [7] A red flannel hash is made with the addition of beets.
Ranch Water. It’s no surprise that this refreshing cocktail was born in often-sweltering Western Texas. A sort of effervescent, less-sweet version of a Margarita, only 3 ingredients are required ...
Frank X. Tolbert's 1953 recipe included beef-kidney suet, ancho chiles and lean beef for stewing such as chuck seasoned with oregano, garlic, cumin and cayenne pepper. [ 25 ] Breakfast items include scrambled egg in flour tortilla tacos as migas and huevos con chorizo , huevos rancheros , and empanadas of various meats.
Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [47] Pasty: Midwest Upper Peninsula of Michigan: A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots. Usually handheld with a crispy outer crust. [48] Pepperoni roll: Northeast
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[15] [16] Vegetables such as potatoes and onions. [5] [17] Mustard is also commonly added to hash among German communities in the Midlands of South Carolina. [12] Vinegar is often added to hashes in the South Carolina Lowcountry. [5] In upstate South Carolina, hash often includes beef or a mixture of pork and beef with large amounts of onions ...
Place corned beef fat side up in slow cooker, then layer carrots and potatoes around. Pour in stock; add seasoning packet and dry mustard. Cook on low for 2-3 hours, then add the cut up cabbage.