|by Charles Bamforth|
Beer: Tap into the Art and Science of Brewing is the first book that enables the nonspecialist to understand this science and technology.
Results 51 - 60 of 71 for braise vegetable
1. Sprinkle the ... to distribute the vegetables. Cook, stirring ... mushroom combination to the casserole. Cover and let cook 30 minutes. Serves 4 to 6 people.
Make 8 small slits in beef and insert garlic. Set meat aside. In heavy cooking pot saute onions in oil until transparent. Sprinkle one side of beef ...
In a large skillet, heat oil. Add chicken and brown on all sides. Remove chicken to a plate and sprinkle with salt and pepper. Saute onions with ...
Brown chicken on all sides in hot oil in large skillet. Remove pieces; drain off fat. Measure soy sauce, honey, orange peel, and juice into same ...
Coat skillet with ... hours. Skim off fat. Add vegetables and seasonings. Cover, continue cooking until meat and vegetables are tender (maybe 1 hour or more.)
Brown chicken and garlic lightly in oil. Add sliced mushrooms. Cover and cook 5 minutes. Add lemon juice. Cook until almost absorbed; add soy sauce ...
Brown meat in ... Remove meat, drain vegetables, reserve liquid. ... Place meat and vegetables on a platter, garnish with parsley, pass the gravy. Serves 4.
In a heavy ... until chops and vegetables are tender. If ... serve, place the chops in a hot platter and put the vegetables and sauce over them. Serves 6.
In a large ... water; add to vegetables. Cover skillet and cook another 3 minutes or until vegetables are barely tender. Stir in chives and parsley. Serves 6.
Serve 4 to ... reserve both the vegetables and the liquid. ... the ham, mushrooms, cook over high heat until the mushrooms are golden brown but still firm.
top of page