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Squash, corn, papa chola potatoes, sometimes meat (usually beef, sometimes beef jerky or chorizo), vegetables, hot sauce (cayenne pepper, paprika) Media: Locro Locro or lojro [ 1 ] (from the Quechua ruqru ) [ 2 ] is a hearty thick squash or potato stew , associated with Native Andean civilizations , and popular along the Andes mountain range.
4. Dry the Meat: Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy.
A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%. [10] Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people.
Panackelty – Beef casserole dish from North East England; Pares – Filipino braised beef stew; Pašticada – Croatian braised beef dish; Pho – Vietnamese noodle soup dish; Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines; Pipikaula – Hawaiian cuisine dish of salted and dried beef similar to beef jerky
Jerky – Lean meat dried to prevent spoilage; Kilishi – Hausa dish of spiced dried beef, chicken, mutton or goat meat; Metworst – Type of traditional Dutch sausage; Mojama – Andalusian cured tuna delicacy; Pastırma – Spiced dried beef; Pemmican – Food mix with long shelf life, sometimes used as survival food
Quanta (or quwanta), is an air-dried beef jerky with traditional spices; it is eaten on its own as a snack, or as an ingredient in stews and other dishes. Due in part to the brief Italian occupation, pasta is popular and frequently available throughout Ethiopia, including rural areas. [1] Coffee is also a large part of Ethiopian culture and ...
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The main dish is typically a pancake-like bread called lahoh, which might also be eaten with a stew or soup, such as wat. It is similar to the Ethiopian injera, but smaller and thinner. A side dish of liver (usually beef), goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar), or jerky (oodkac or muqmad), may also be
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