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1 - 10 of 14 for leftover lamb chop
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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 ...
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.
Saute the onion, ... until tender. Add lamb, gravy, parsley, ... 30-35 minutes. Serves 6. NOTE: You do not have to add egg yolks to the mashed potatoes.
Saute onion, garlic, ... pan and brown lamb. Add liquid ... lamb is tender (about 45 minutes if lamb is fresh). Add grapes; heat well and serve over rice.
Saute pork, onion ... remaining ingredients except lamb. Bring to ... into casserole dish. Bake in moderate oven (350 degrees) for 20 minutes. Serves 6.
Brown beef and pour off fat. Add chicken broth and canned tomatoes. Add all other ingredients (except hot sauce). Cover and bring to boil. Turn down ...
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 medium saucepan over medium-high heat, melt butter and saute onion until translucent, 3 to 4 minutes. Add chicken stock and bring to boil. Pour ...
Saute garlic, onion, ... Stir in flour. Add liquid. Thicken. Add lamb and carrots. Pour in baking dish. Top with pastry. Bake 35 minutes at 400 degrees.
Grind cooked meat; add onion, spinach, egg, rice, 1 can of soup, garlic salt, and mix well. Stuff noodles. Mix 1 can cream of mushroom soup and 1 ...
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