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Results 71 - 80 of 98 for shoulder stew
Melt 2 tablespoons butter in large Dutch oven over medium heat. Add onions and shallots, cook, stirring occasionally about 5 minutes until ...
72. BRUNSWICK STEW
Boil meat in water with salt and pepper until done. Strain out of broth, cut off the bone and grind. To the broth, add onions and potatoes, ...
Trim excess fat from lamb ... 1 1/2 to 2 hours. Skim fat from broth. Sprinkle stew with snipped parsley. 6 servings, 330 calories per serving.
Trim and cut the beef ... two hours. Thicken stew with the roux to the ... beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes.
Cook in following order: beef, pork, chicken, onions, butterbeans, tomatoes, potatoes, corn, seasonings. Yield: 150 servings.
76. IRISH LAMB STEW
Oil a large deep Corning glass casserole (with lid), and layer bottom with peeled and quartered potatoes. Season with garlic salt and/or ...
77. BRUNSWICK STEW
Remove well-cooked pork from bone and chop fine. Let fat settle to top of stock. Remove from fat and discard. Combine pork, stock, and ...
78. GREEN CHILE STEW
Place a wide frying pan over medium heat, add oil, and brown half the meat at a time on all sides; remove with a slotted spoon and reserve. ...
In hot butter in 4-quart Dutch oven, brown veal well on all sides. Gradually stir in boiling water, salad dressing mix, salt, and marjoram. ...
In microwave safe casserole, combine onion, garlic, and oil. Cover; vent. Cook on high 3 minutes, stirring once. In bowl, toss veal with ...
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