|Quick and Easy Cookery|
|by Madhur Jaffrey|
If you have always believed that long slow preparation is essential to Indian food, this book will make you think again.
1 - 4 of 4 for pot tri tip
Salt and pepper roast. In a heavy pan brown meat in hot oil on all sides. Remove meat from pan. Add onions, saute 5 to 6 minutes, do not brown. ...
Put all ingredients into a crock-pot and cook on high for about 6 to 8 hours. Pull meat apart with 2 forks until completely shredded.
Fill 8 quart stock pot with water and ... vegetables are just cooked. Serve a little sour cream and Parmesan cheese on top. Crusty French bread is recommended!
Cook tri-colored Rotelle in pot of water for ... 1 raw onion and mix in. Add sliced olives, drained. Chop roasted red pepper and add. Serve warm or cold.
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