1 - 10 of 72 for fried lamb

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Trim lamb; cut across ... lamb and the Lamb Sauce. Toss lightly over high heat and transfer to a platter. Serve immediately with steamed rice. Serves 4-6.

Trim fat and skin off lamb leaving only thin ... tablespoons of water; mix well to make thin paste. Add to gravy to thicken. Repeat if you want thicker gravy.

Fry meat in a little vegetable oil adding garlic, salt and pepper. Set this aside. Fry potatoes like French fries and place in a large bowl. Add meat ...

Roll shanks in flour and sear them in hot oil until browned well. Add 3 cups water and 1 1/2 cups white wine in another pot large enough to ...

Put the beef, soup bone, lamb, chicken, water, ... will keep in the refrigerator for a long time. The flavor improves with age. Yield: 10 hearty servings.

Don't use the big ones, they won't cook right. Large plum are perfect! Ream out the insides of the baby eggplants; remove stems and seeds from the ...

Soak bread, drain ... Roll in flour, fry in oil. Make sauce, blending all sauce ingredients. Bring to boil. Add fried sausages. Simmer until sauce thickens.

Fry eggplant in oil until brown. Set aside. Brown meat and add spices and tomato sauce. Set aside. Whip eggs, yogurt and cheese together. In an oven ...

Over moderate flame, ... veal, pork or lamb or about 1 ... appears too thick or dry after it is done, a little hot water or bouillon may be added. Serves 8.

Brown onion and lamb in olive oil. ... strips dipped in sour half & half with fresh peppermint. Add lime juice, mayonnaise and skim milk for less animal fat.

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