Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.Add leek, carrot and garlic stirring a couple minutes to soften leek, do not allow vegetables to brown.Pour in water ...
Cut crisco into flour and salt.Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).---------VINEGARPIE CRUST ---------.Mix everything together an ...
quickly brown chops in a frying pan(in batches or use more then one pan) over med-high heat. right before they are done pour in a small amount of water to deglaze pan.put chops in a baking pan. pour ...
Make the glaze by mixing together the chilli sauce, honey and oil.Use a sharp knife to make 3-4 slits across the skin side of the chicken breast.Season with salt and pepper, then lift the skin on ea ...
Strain syrup from Morello cherries into measuring cup.Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend.Combine remaining strained Mor ...
Boil chicken in water until tender - about 30 minutes.Take out and set aside to cool.Save 2 cups of the chicken stock.Debone the cooled chicken.Heat the oil.Then add the celery, peas, chicken stock, ...
Mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.Remove the mixture to a bowl and stir in the dried oregano and black p ...
Separate dough into 8 triangles.In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as direct ...
Brown both sides of chops in oil in skillet with onion.Mix ketchup and coke together and pour over chops.Cook on low about 35 minutes until tender. ...
Melt butter in a large stock pot, add the flour and cook for about 1 minute until a thin roux forms.Add carrots, celery, onions; stir to blend with the roux.Add chicken broth and chicken.Bring to a ...