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Results 1 - 10 of 41 for cassoulet
Preheat oven to 325°F. Season the lamb shanks and dredge in flour. Heat some of the oil in a large skillet and brown lamb shanks on all ...
In an 8 quart kettle with cloves, combine beans with 4 1/2 cups cold water. Let soak 2 hours, no longer. Do not drain beans. Meanwhile, ...
3. CASSOULET
Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add salt, bring to boil again ...
4. CASSOULET
In a heavy 6 to ... vegetables. Assembling the cassoulet: Preheat the oven to ... wish. Serve directly from the casserole, sprinkled with parsley.
5. CASSOULET
1. Sort and soak beans ... poultry. 6. Bake cassoulet, covered 1 1/4 hours, ... cassoulet and bake uncovered for 15 minutes longer. Serves 6-8.
Combine carrots and onion in water; cook until tender. Stir in next 7 ingredients and remaining water, cook about 5 minutes. Remove bay ...
In a 3 1/2 or 4 quart crockery cooker combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, ...
Heat oven to 425 degrees. Brown chops and sausage in large skillet in their own fat. Remove to platter. Add garlic and pepper to skillet; ...
Saute chicken and sausages over medium heat until well browned on all sides. Drain off fat. Add onion and garlic and saute 3 minutes. Add ...
Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water. ...
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