Ingredients | |||
1 | each | lamb, leg, rolled | |
1/2 | cup | soy sauce | |
1 | each | garlic, clove, minced | |
1 | each | onion soup mix, package | |
5 | cup | water | |
1 | each | onion, sweet, sliced | |
Directions: | |||
Combine all ingredients in a crockpot. Cook 8 to 10 hours on low. Remove roast and let set 20 minutes before carving. Slice thin. Make sandwiches using french rolls or large croissants, sliced and buttered with slices of swiss cheese. Dip in bowls of the onion soup broth. Also can be made into a complete dinner by adding vegetables to the broth. |
6 tablespoons butter 1 pound fresh morels -- sliced if large 1/2 cup minced shallots 3 granny smith apples -- cored and -- julienned with -- skin attached 1 chipolte pepper -- dry, minced 1 tablespoon flour 1/4 cup calvados 1/2 cup vegetable stock 1/2 pound fresh pencil asparagus tips 1/2 pound cooked lancaster butter noodles 1 teaspoon cracked black pepper corns salt to taste 1/2 cup watercress or baby mustard greens In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens. |
Ingredients | |||
2 | cup | rice, cooked | |
3 | each | egg | |
1/4 | cup | onion, chopped | |
2 | tablespoon | green pepper, chopped | |
2 | tablespoon | peanut oil | |
3 | oz | mushroom, sliced | |
2 | tablespoon | soy sauce | |
1 | cn | water chestnut, sliced | |
Directions: | |||
Saute' onion and green pepper until onion is tender. Stir in rice, chestnuts, mushrooms and soy sauce. Cook over low heat for 8-10 minutes stirring frequently. Stir in beaten eggs, and cook 3 minutes longer stirring occasionally. Cooked cubed pork, beef or lamb can be added for varieties. |
2 c Long grain brown rice 4 c Water 1 ts Sea salt 2 Onions, chopped 1 ts Sea Salt 4 tb Safflower oil 1 Zucchini, sliced in rounds 1 c Eggplant, cubed 3 Green apples, cored and -sliced into rings 2 Peaches, peeled and sliced 1/2 c Raisins 1/2 c Apple juice 2 Hpg tbs Curry powder 2 tb Red wine vinegar 2 tb Fresh lemon juice 1 ts Lemon peel 1/4 c Raw peanuts, chopped 2 Bananas, diagonally sliced Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in warm water for 1 hour before using them. |
2 1/2 lb Lamb cut into 1in chunks 8 oz Pork belly cut into 1in - chunks 6 oz Dried cannellini beans 1 Olive ciabatta 2 Spanish onions 24 Cloves garlic Olive oil 2 50g tins anchovy fillets 3/4 pt Red wine 1 284ml fresh chicken stock Green vegetable French bread to serve Salt & pepper You will need a large frying pan and an earthenware casserole with a lid. Preheat the oven to gas mark 2 300 German Lamb In Sour Cream
Glazed Rack Of Lamb For Two
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