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Results 91 - 100 of 147 for beef loin
91. CASSOULET
Drain and rinse beans, put in saucepan and cook 15 minutes; drain. Return beans to pan with the carrots, 1 onion stuck with 2 cloves, bay ...
Brown chops. Mix together mushroom soup and consomme. Add melted butter, also 1/2 can water. Add 1 cup rice and stir. Bake at 350 degrees ...
In skillet brown pork chops. Add 1/2 cup water, sugar, onion, garlic, catsup and bouillon cube. Cover, simmer for 40 minutes. Remove chops. ...
Rub pork chops with a mixture of sage, salt and dash of pepper. Brown lightly on both sides in hot shortening. Drain off excess fat; add ...
95. BRUNSWICK STEW
Cook butter and diced onions until tender. Cook all meats until it changes color. Add onions. Stir well while cooking to keep from ...
Rub chops with a mixture of sage, salt, and dash of pepper. Brown lightly on both sides in hot shortening. Drain off excess fat; add ...
Cut meat across grain into 3/4-inch slices, then into strips 3x1/4 inch. Melt butter in large skillet. Cook and stir in mushrooms. In same ...
98. VEAL SCALLOPINI
Trim veal well and cut ... 5 minutes; add beef broth and sherry. Cook over ... Makes 6 servings. Total calories: 1515; 252 calories per serving.
Trim excess fat from chops. ... from pan. Add beef broth, cover and simmer 35-40 ... minutes. Add cherries and walnuts. Heat through and serve.
100. BRUNSWICK STEW
Place hen, stew beef, and loin roast in 4 gallons container ... Cook for 15 minutes more over low heat. Stir often. Flavor improves second day.
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