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Results 111 - 120 of 416 for braising
111. BRAISED RUMP ROAST
Pat meat dry; sprinkle with salt, pepper and garlic powder. Heat 3 tablespoons oil in large heavy pot over medium heat. Add meat; brown ...
Heat oil in a large pot over medium heat. Add onions and apples. Toss to coat with oil and cook for 5 minutes. Add cabbage, salt, vinegar ...
Keep the chicken stock simmering over low heat. In a heavy 3 quart casserole, melt butter over moderate heat. Cook onions in butter, ...
Melt butter in a heavy bottom stock pot over medium-high heat. Saute shallots until clear. Add scallops and saute until 3/4 done. Remove ...
Peel off each leaf of the cabbage and remove the core. Pour 2 quarts of water into a large pot and add 2 teaspoons of the salt. Bring to a ...
116. BRAISED RED CABBAGE
Wash cabbage. Remove the tough outer leaves and cut in half from top to bottom. Lay flat side down on chopping board; cut away the core and ...
117. BRAISED RED CABBAGE
Cut 2 1/2 to 3 pounds red cabbage in half and cut away core. Remove tough outer leaves. Slice very thinly. Place 1/2 cups vinegar (white or ...
118. BRAISED RIBS
Put the ribs in a 475 degree oven for 15 minutes. Drain off the fat and put the ribs into the crockery pot. Saute the onions in the butter ...
Cook bacon in deep skillet over low heat for 15 minutes. Add onions and cook until wilted. Add remaining ingredients, and toss. Cover, and ...
Salt and pepper ribs and place ribs in roasting pan. Cover with water. Cook until tender. Remove cover and pour melted butter mixture over ...
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