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Results 81 - 90 of 184 for boneless back ribs
81. NORMANDY CHICKEN
In crock-pot (at least 4-5 quart), combine the cider, dry soup mix, thyme and nutmeg. Stir to blend. Add potatoes, celery, green onions, ...
82. PRIME RIB ROAST
Bring the meat to room ... roasts of 5 ribs or more, make sure to ... Increase sauce liquid to 2 cups. Cooking time will be only marginally longer.
Combine first 8 ingredients, mixing well. Place roast in a large ziploc plastic bag. Pour marinade mixture over roast. Seal bag and ...
84. BEEF STEW
Put in bag and mix. 1 med. onion, chopped 2 cloves garlic, chopped Put 3 tablespoon oil in pan and saute onion and garlic until translucent ...
Request a top-quality U.S. Prime strip loin from your butcher. Trim any excess fat and rub the pepper and garlic into the meat. Heat the ...
Trim all but a thin layer of fat from chops. Heat large frying pan and brown chops well on both sides. Remove chops from pan. Saute onion ...
Place roast rib side down; brown in 450 ... stir to thicken. Work sauce through sieve. Stir in 2 tablespoons paprika and some chopped parsley.
Combine flour, salt and pepper in shallow bowl; coat chicken. In a large skillet; melt butter; brown chicken. Add onion and celery; cook ...
Combine flour, salt, ginger and coat the ribs. Melt 2 tablespoons shortening ... noodles. Also can be cooked in oven at 350 degrees. Serves 4-5.
In a large bowl, combine the yogurt, mayonnaise, pineapple, poultry seasoning and salt. Stir in the chicken, grapes, celery, apple, almonds ...
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