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Results 41 - 50 of 97 for ragout
41. RAGOUT OF RABBIT
1. Combine 1/2 cup flour, salt, seasoned salt, pepper and paprika. Dip rabbit pieces in milk, then in flour mixture. 2. Brown well in ...
In large saucepan, cook sausage, green pepper and onion 3-4 minutes or until lightly browned. Drain. Stir in tomatoes, breaking up. Add ...
43. POTATO RAGOUT
Who needs meat? To make ... marvelous flavors. This ragout is delicious when served with ... peppers, use not only red ones but also green and yellow.
Cut beef in large pieces and brown quickly in hot butter. Add hot sherry. Remove meat from skillet and place in casserole dish. Place ...
45. OXTAIL RAGOUT
Two spacious pans are needed ... on the diagonal. Ragout is done when oxtails are ... serving platter, spoon on sauce and sprinkle with parsley.
Heat oil in heavy large Dutch oven over medium-high heat. Add onion and sliced fennel and saute until tender, about 15 minutes. Add garlic ...
Melt butter in large skillet over medium high heat. Add prosciutto and saute 5 minutes. Add rabbit and brown well on all sides. Stir in ...
48. RAGOUT DE PATE
Brown flour in heavy skillet. Boil pork hock(s) in salted water until tender. Add onions and garlic and more water if needed. Add browned ...
1. Rinse beans. In a large bowl cover beans in 4 cups water. Cover and soak beans overnight. 2. Drain water off beans. Rinse and drain ...
50. RAGOUT OF LAMB
Cut fat from lamb and dredge in flour, seasoned with salt and pepper. Heat oil and brown cubes. Place in casserole with tight fitting ...
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