1 - 10 of 32 for leftover lamb
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Prepare stock. Saute mushrooms and shallot in butter. Sprinkle with flour and brown. Add bouillon, wine, salt, pepper and tomato paste. Cook over low ...
Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
Saute apples and ... chicken stock; add lamb and raisins. Simmer ... Add at table, chutney's, coconut flakes, salted almonds, bacon bits, pineapple chunks.
Preheat oven to 375 degrees. In an ovenproof baking dish, saute green pepper and onion until transparent, about 5 minutes. Stir in flour. Add milk ...
Heat oil in ... of cooked beef, lamb or pork into ... in moderate oven until crumbs are brown and bubbly. Serve with green salad and garlic French bread.
In a stock ... tomato pulp. Add lamb stock, rosemary, parsley, ... stockpot. Add lamb meat, gravy, peas and season to taste. Simmer 5 minutes and serve.
Place carrots in ... tender; drain. Combine lamb, vegetables; salt ... oven, bake 20 minutes. Turn on broiler unit. Cook until potatoes are lightly brown.
Place carrots in small saucepan. Barely cover with water. Cook until fork tender. Drain. Meanwhile, in separate saucepan, cook onion barely covered ...
Add oil to hot wok. Swirl. Add zucchini, spinach and water chestnuts and stir- fry for 3 minutes. Add turkey or meat and soy sauce. Heat thoroughly ...
Place carrots in ... tender; drain. Combine lamb, vegetables, and ... broiler unit; cook until potatoes are lightly browned. Serve hot. Makes 4 servings.
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