While it's warm, shred your leftover meat, be it beef, pork, chicken, or whatever. These shreds come in so handy for a variety of wonderful dishes. Included in this cookbook are direcctions for cooking the meat to be shredded, just in case you're starting from scratch..
This makes 4 of the most delicious savory beef pockets you will ever try! I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.
A full-meal soup as delicious as the restaurant classic. And a great way to use your leftover pot roast or oven-roasted beef and not waste the drippings. Its a meal in a bowl but a green salad and some hearty bread are welcome additions if you want them.
Now, to me this really isn't a recipe, but I was telling a friend how I make shredded chicken for recipes and she said I should post it. It always comes out tender, and has frozen well for me. I usually make double at once for oamc since it is so easy.
I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet.
I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.
This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.
Beef and green chilies mixed with beef gravy. Can be fried for chimichangas or rolled in warm tortilla for green chili burrito. It is simple and good. I usually don't measure, so I'm guessing on amounts. Feel free to use less or more of something.
This was modified from a Rachel Ray recipe and was simple and easy for great taco meat when I didn't have any of the Taco Spice packets in the house! I added a can of beans as we were making burritos, but they aren't needed. Enjoy! (Note: Time does not include time to brown meat)
This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well. Thaw, thicken the aujus and add any remaining meat and serve over rice or noodles.
This is an adopted recipe from Mean Chef. I plan on making this very soon, as it sounds great to me. Mean Chefs words are:
This is a wonderful filling for tacos and burritos. I use it often for parties and have guests create their own tacos. After it's ready, keep the meat warm in a crockpot. From the Woman's Day Cookbook. Cook time includes time for the meat to stand and become cool enough to shred.
This is an adopted recipe from Mean Chef. This looks really great to me and can't wait to try it, as I really enjoy Carnitas. Mean Chef word's are:
The special ingredient is Pepsi and this is fabulous. you can use carnitas in tortillas, serve like BBQ pork or great at a picinic on rolls. Recipe from Rio Bravo
This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc.
When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh.
Bet you can't eat just one!