Boil the lamb on a high heat in water (with a touch of salt) for 2 hours. Drain the water into a jug through a sieve to separate the meat and stock ready for the recipe.Cut just the tip of the stalk ...
Preheat the oven to 180\u00b0C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate a ...
Preheat oven to 300\u00b0FMake many small incisions in lamb, place slivers of garlic in each incision.Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb o ...
Place chicken in a 6 quart slow cooker sprayed with vegetable cooking spray.Combine apricot preserves, Catalina dressing, onion soup mix, honey, mustard, and nutmeg, and 1/4 cup of water and stir we ...
Brown ground beef.Add onion, garlic, frozen corn, barbeque sauce or steak sauces, and any seasonings you like to the ground beef and continue cooking on low until all is warmed.cook and mash potatoe ...
Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat. Discard any leftover cornmeal.Heat oil in a large nonstick skillet over medium-high ...
Preheat oven to 350'F.Combine the chicken and bread crumbs in a large bowl and set aside.Cut up the carrots and green onions and add to the blender.Add the rest of the ingredients from the sage to t ...
Preheat oven to 325.Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.Make a paste with butter, flour, mustards, peppercorns, ...
Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.Melt the butter and oil in a heavy skillet over high heat. Just as butter starts ...
Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top ...