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Results 111 - 120 of 241 for ground lamb beef
111. EGGPLANT MOUSSAKA
1. To prepare meat sauce: ... soft. Add the ground meat and brown; discard any ... whisk in heated milk. Continue cooking, stirring continually.
112. BAKED STUFFED KIBBEE
Wash the bulgar in cold water and drain well by taking handfuls and squeezing the water out. (It is a good idea to wash and drain the ...
Brown meat. Put in vegetables, except peas, cook until reasonably tender. Sprinkle meat with flour, stir until meat is covered. Dissolve ...
Cut eggplants in half lengthwise. Scoop out some of the eggplant from the center of each half, enough to make 3/4 cup finely diced ...
115. GYROS ROAST
1. Pound lamb and steak on both sides ... remaining herbs. Cook 1 1/2 hours indirectly. Turn every 45 minutes at 325 degrees; roughly for 2 hours.
116. STUFFED GRAPE LEAVES
Cook onions in oil over medium heat until translucent. Add the rice and when it has absorbed the oil, add the stock, soy sauce and lemon ...
To prepare fresh grape leaves ... 30 seconds. Mix ground meat with rice; season with ... fork. Do not over cook. The leaves should not fall apart.
118. STUFFED GRAPE LEAVES
Rinse grape leaves. Fry onion ... hours over low heat. May be served with plain yogurt on the side as a dip. May use 1 1/2 pounds ground beef.
119. SAVORY MEAT PIE
About 40 minutes before serving, ... medium-high heat cook ground lamb, onion, garlic, and curry ... servings (about 635 calories per serving).
Peel eggplants and cut lengthwise in wedges. Brush wedges with melted butter. Place in a baking dish. Bake in a hot oven (450 degrees) for ...
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