Corned Beef With Rice Noodles Food

CORNED BEEF AND NOODLES CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions omitting salt, rinse and drain.
• In medium bowl, stir together cream of celery soup and milk until mostly smooth. Mix pasta, soup/milk mixture and remaining ingredients in a 2 1/2-qt casserole. Cover and bake for 40 minutes.

BEEF WITH RICE NOODLES (KWAY TEOW)

Steps:

• Slice beef THINLY against the grain.
• Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
• Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
• Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
• Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
• Add rice noodles and stir fry for about 4 minutes till lightly browned.
• Set the noodles aside.
• Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
• Stir fry beef till colour changes.
• Add rice noodles and bean sprouts, stir fry till everything is well coated.
• Serve hot.

CORNED BEEF AND RICE

Steps:

• Heat oil in a medium-sized pot. Add onion and sauté for 4-5 minutes, until browned-next corned beef and cook for 2 minutes.
• Add sweetcorn and tomatoes, rinse the can of tomatoes with water and add it to the pot. Next, add tabasco and salt, then stir. Bring to a boil, then simmer for 10-15 minutes.
• Add rice and mix, taste and adjust seasoning then and serve.

SPAGHETTI WITH CORNED BEEF

Steps:

• Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
• Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
• Once noodles are done, drain and combine with corned beef sauce.

CREAMY CORNED BEEF BAKE

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top. , Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving.

CORNED BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook noodles until tender and drain.
• Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

CORNED BEEF AND RICE

Steps:

• 1. Cook desired amount of rice in a rice cooker or saucepan. For 4 svngs I use 2 cups rice and 4 cups water. Bring water to a rapid boil. Add rice and stir. Bring back to a boil. Cover with a tight lid and turn heat to low. Cook for 20 minutes. Do not lift lid during cooking time. Turn out into a serving bowl and fluff the grains.
• 2. Slice the onion thinly. Mince the garlic or use a microplane. Roughly chop the tomatoes. Remove the corned beef from the can and slice it into 4 pieces.
• 3. Heat a medium saucepan over medium high, add oil. Add onions and stir cooking for 3-4 minutes. (A little browning is not a bad thing) Add garlic and tomato and continue cooking for 2 minutes.
• 4. Add Corned beef, potatoe, salt and pepper and stir around to mix, cooking another 2-3 minutes. Add water and bring to a boil. Cover and turn heat down to medium, cooking for 20 minutes. Uncover and test for seasoning. Serve over white rice.

CORNED BEEF WITH GREEN BEANS

Steps:

• Heat butter in a skillet or frying pan; add sofrito & tomato sauce, sauting for about 3 minutes.
• Add frozen green beans. Cover and cook over moderate heat for about 10 minutes, stirring occasionally.
• Uncover; add corned beef (broken up); stir to blend, and cook 5 minutes more.
• Serve over white rice or noodles.

CORNED BEEF CASSEROLE RECIPE

Steps:

• Cook pasta about 3 minutes less than called for according to box directions.
• Drain the pasta. Set aside.
• Dice the onion.
• Grate the cheddar cheese.
• Place onion and cheese in a large mixing bowl.
• Add the can of cream of chicken soup.
• Add the milk.
• Stir until fully combined.
• Add the cut up corned beef.
• Fold the beef into the other ingredients.
• Butter a 13x9x2 casserole dish.
• Pour the beef and pasta mixture into the buttered dish.
• Place two tablespoons of butter in a small bowl. Melt butter in microwave.
• Stir the half cup of bread crumbs into the melted butter until fully coated.
• Spread the buttered bread crumbs over the top of the dish.
• Bake at 350F degrees for 30 minutes or until bubbly hot and lightly browned on top.
• Remove from oven when done. Set on folded towel and let cool for 10-15 minutes before serving.
• Enjoy!

LEFTOVER CORNED BEEF RECIPES

Steps:

• Choose your preferred recipe for leftover corned beef.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

CORNED BEEF WITH RICE NOODLES

Steps:

• Cut the beef in half and place both pieces in a large pot. Fill with enough cold water to cover the beef. Turn the heat to high and bring the water just to a boil, then strain the liquid and discard. Return the beef to the pot and cover again with cold water. Set over high heat until the water comes to a boil, then decrease the heat and simmer for 1 1/2 to 2 hours.
• Transfer the meat to a new pot and strain the cooking liquid through a fine-mesh sieve. Cover the meat with the strained cooking liquid and return to a simmer. Add the packaged spice mix, onion, celery, carrot, cabbage, leek, red pepper flakes, bay leaf, and soy sauce; cook for 30 minutes, or until the beef is very tender. Test for doneness by inserting a paring knife into the center of the beef; it's done if the knife slides easily into the meat. Remove the bay leaf and discard.
• Remove one piece of corned beef and place it on a cutting board. Slice into 1/4-inch-thick pieces. Reserve the other piece of corned beef for future use.
• Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well and divide among 4 bowls.
• To serve, fill each of the bowls with one-fourth of the sliced beef, onion, celery, carrot, cabbage, and leek, and 1/4 cup of the cooking broth. Garnish with a dab of mustard.
• Ideas for Leftover Corned Beef
• This recipe makes more corned beef than you need for this dish. You can use leftover corned beef the way we do in Chicago: turn it into a sandwich. Pile slices on crusty bread, garnish with the cooked cabbage and carrot, then slather on mustard. And don't forget corned beef hash! Shred the corned beef and stir fry it with diced potatoes and onions. Season with salt and pepper and serve with eggs. Not Japanese, of course, but both delicious.