Results 31 - 40 of 131 for blade chops

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In 5-quart Dutch oven combine all ingredients. Over high heat, heat to boiling. Reduce heat to low; cover and simmer about 3 hours or until ...

On waxed paper, sprinkle veal steaks lightly with salt and pepper; coat well with flour. In 12 inch skillet over medium-high heat, in 3 ...

Pour water over apricots and prunes; reserve. Mix salt, ginger and pepper; rub over beef roast. Heat oil in Dutch oven. Cook beef in oil ...

Saute onion in butter in ... Set aside. Season chops with 1/2 teaspoon salt and ... top. Cover. Bake at 350 degrees for 1 hour and 15 minutes.

Dice beef, lamb and chicken into bite-size pieces and put in a pot to boil with salt. Use enough water to cover and boil with 1 small ...



Heat oven to 350 degrees. Heat butter in skillet. Brown meat lightly in butter on both sides, remove to roasting pan. Saute one onion, ...

Heat pan and oil, chopped onion, 1/2 teaspoon garlic. Rub roast with remaining seasons except the onions and garlic and bay leaves. Brown ...

Wrap bacon around lamb chops; secure with toothpicks. Place ... low for 4 to 6 hours or until meat and vegetables are tender. Yield: 4 servings.

This dish has a classic ... brown lemon-and-thyme-seasoned lamb chops quickly, then serve drizzled with ... 8 SERVINGS: Double the ingredients.

In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours ...

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