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  2. Lamb Stew Recipe - AOL

    www.aol.com/food/recipes/lamb-stew

    Prepare noodles according to package directions. Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides.

  3. 20 of the world’s best soups - AOL

    www.aol.com/20-world-best-soups-200048129.html

    The tender grains absorb a tomato broth and aromatic spices, their flavor melding with chickpeas plus stewed chicken, beef, mutton or lamb. Serve with lemon wedges and a hunk of kesra bread. Chupe ...

  4. Ree's Irish Lamb Stew Is So Rich and Savory - AOL

    www.aol.com/rees-irish-lamb-stew-rich-185300463.html

    This Irish stew recipe combines tender lamb and flavorful vegetables in a thick, rich broth. Make it for St. Patrick's Day or anytime you crave comfort food.

  5. Navarin (food) - Wikipedia

    en.wikipedia.org/wiki/Navarin_(food)

    Navarin is a French ragoût (stew) of lamb or mutton.If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current name.

  6. List of lamb dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_lamb_dishes

    Lamb chops with new potatoes and green beans. This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb.

  7. Apicius - Wikipedia

    en.wikipedia.org/wiki/Apicius

    Hot kid or lamb stew. Put the pieces of meat into a pan. Finely chop an onion and coriander, pound pepper, lovage, cumin, garum, oil, and wine. Cook, turn out into a shallow pan, thicken with wheat starch. If you take lamb you should add the contents of the mortar while the meat is still raw, if kid, add it while it is cooking. [7]

  8. Blanquette de veau - Wikipedia

    en.wikipedia.org/wiki/Blanquette_de_veau

    Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks". [3]

  9. 50 Old-Fashioned Recipes from the Midwest

    www.aol.com/50-old-fashioned-recipes-midwest...

    This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.

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