|Complete Book of Soups and Stews|
|by Bernard Clayton|
Bernard Clayton, Jr.'s, first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as ...
51 - 60 of 101 for lamb stew
Saute meat with onion. Then add 1 1/2 cups of water with your cans of soup. Bring to a boil. Add your potatoes and cook until tender then add your ...
Brown lamb lightly in 3 ... minutes, add salt and pepper, if necessary. Stir in sour cream and heat through. Do not let it boil. Serve lamb and sauce over rice.
Cut lamb into serving size ... salt, and baking powder; add chopped parsley. Cut in shortening. Add milk and mix just enough to moisten the dry ingredients.
Drain canned ripe olives; save liquid. Cut lamb into small pieces. ... hot liquid from stew into eggs. Add ... thickened, about 5 minutes. Makes 6 to 8 servings.
Cook lamb about 1 hour ... skim fat. Put stew into non-metal container, ... reheated to serve. (Stew has better taste if it isn't served for at least 24 hours.)
In Dutch oven ... salt and peppered lamb cubes in 1 ... remaining butter into small pieces. Swirl in until melted. Pour sauce on lamb. Sprinkle with parsley.
Coat large Dutch ... until hot. Add lamb, cook 3 ... Stir in spinach, cover and cook for 5 minutes. Ladle into bowls. Top with yogurt if desired. Serves 4.
Trim excess fat from lamb neck; cut lamb ... 1/2 to 2 hours. Skim fat from broth. Sprinkle stew with snipped parsley. 6 servings, 330 calories per serving.
Coat meat with flour. In large saucepan, brown meat in small amount hot shortening. Add 3 cups water, garlic, 2 teaspoons salt and 1/4 teaspoon ...
1. Melt shortening ... water; stir into stew. Cook over ... stew. 6. Cook, uncovered over low heat 10 minutes; cover and cook 10 minutes longer. 6 servings.
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