 | Category: Stew
Rate/s: 0
Procedure:
Heat the oil in a deep skillet or Dutch oven. Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first). With thongs, remove each browned batch to a platter.
After all the chicken is browned, ma read more...
|
|
|
| Category: Stew
Rate/s: 0
Procedure:
Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside.
Heat oil in a large D read more...
|
|
|
| Category: Stew
Rate/s: 0
Procedure:
1 poud hot dogs (not cheese filled)
6 Tablespoons flour
3/4 stick corn oil margarine or 6 T. oil
2 cloves garlic -- minced or smashed
1 large onion -- chopped
read more...
|
|
|
| Category: Stew
Rate/s: 0
Procedure:
In large bag, mix together flour, 1tsp salt and pepper. Shake oxtails, a
few at a time, until evenly coated. Set aside any leftover flour mixture.
In large flameproof casserole or Dutch oven, melt shortening over
medium-high heat. Brown o read more...
|
|
|
| Category: Stew
Rate/s: 0
Procedure:
Put all in large dutch oven, cover and bring to a boil, lower heat and
simmer for about 30 minutes, till all is tender. Optional, add mushrooms,
zuchinni or whatever you like.
read more...
|
|
|
| Category: Stew
Rate/s: 0
Procedure:
Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. C read more...
|
|
|
| Category: Stew
Rate/s: 0
Procedure:
In a 4-quart Dutch oven, brown beef in butter. Add onion & celery; saute
until browned. Stir in 4 cups water, the salt, thyme, & pepper. Heat to
boiling. Cook covered 1 hour. Cut 2 inches off the top of the pumpkin.
Trim the rim of pumpk read more...
|
|
|
| Category: Stew
Rate/s: 0
Procedure:
* Poblano Chiles should be roasted and peeled,
Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper read more...
|
|
|
