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  1. Ms. Mofet's Pressure Cooker Corned Beef and Cabbage
  2. Cannelloni lasagna/stuffed cannelloni.
  3. Cooking up half a eye-round roast
  4. Beef gravy: left over from joint roast
  5. Leftover Chateaubriand What to do?
  6. Beef roast temperature question!
  7. ISO help cooking a rib roast
  8. Joint identity
  9. CWS' Pressure Cooker Beef Stroganoff
  10. Defrosted roast, how come so much red liquid?
  11. Use a patty press for hamburgers?
  12. ISO advice w/canned corned beef
  13. Question - Cooking Beef
  14. Just Curious
  15. Meatloaf, anything new?
  16. Swedish Meatballs
  17. Hamburger Spanish Rice With Bacon
  18. Beef Bourguignon--wine substitution
  19. ISO Bar-X Burger recipe
  20. Greek beef sandwich I once had
  21. Mince With Champit Tatties and Bashed Neeps (and Spam)
  22. Spicy Mac and Cheese Stew
  23. Flanken Ribs
  24. Frozen Concentrated Gravy
  25. What to do with leftover steak
  26. Beef stew & dumplings
  27. Prime Rib Perfection
  28. Braising beef question
  29. Beef roast? or something
  30. Beef tongue
  31. Ms. Mofet's TNT reverse seared steak
  32. Beef tongue
  33. Steak, iron griddle and electric hob!?
  34. What are your favorite caul fat recipes?
  35. Beef Wellington fillet advice needed please!