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Slavonija Braised Lamb

Ingredients: 1 1/2 any choice of cereal 3 Pound(s) Lamb shoulder 3/4 milk 3 Tablespoon(s) Butter or margarine 1 bread, whole wheat 1/3 Cup(s) Chopped onion 1 any choice of cheese 1 Tablespoon(s) Paprika 1 any choice of fruit, fresh 1 Tablespoon(s) Tarragon 1/2 Cup(s) Water or stock 1 Cup(s) Sour cream 3 Eggs; slighty beaten 1 Pinch(s) Salt 1 Cup(s) Flour (about) Directions: Brown chopped lamb slowly in butter, adding additional butter if needed; add onon and paprika. Saute 2 or 3 minutes, then add vinegar, salt and stock. Cover and simmer until meat is tender, about 45 minutes. Stir in sour cream and heat to serving temperature. Serve with Spaetzle or noodles. SPAETZLE: Mix eggs, salt and flour together to form a fairly stiff dough. Pat out into a rectangle about 1/8 inch thick on a damp breadboard. With a damp table knife, cut into strips 1 inch wide. Cut or pinch off 1 inch pieces and drop into a kettle of boiling, salted water. When the dough omes to the surface, they are done. Drain in a colander and quickly turn into a hot bowl or casserole. Sprinkle with butter or buttered crumbs; toss lightly and serve with any sauced meat dish.
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TRIM and discard the outer leaves from the escarole, leaving the lighter green center. Cut in half from root to tip. Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to Chicken braised with marsala This is one of those dishes that can be endlessly adapted. Substitute different wines or even vinegars for the Marsala to wind up with very different dishes. HEAT THE OIL in an oven-proof 12-inch skillet over high heat. Add the chicken and brown Rack of lamb Preheat oven to 425F . Season rack with salt and pepper. Heat a large, ovenproof skillet without fat over high heat. Add the lamb, meat side down. Sear for about 2 minutes and repeat on the other side. Pour off any fat from pan and set the lamb bac Anise molasses brisket braised in a wok Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening. Pie Braised belgian endive CUT EACH ENDIVE IN HALF lengthwise and set aside. Heat the butter and oil in a large skillet over medium heat on the stove. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes. Turn endives and brown the Lamb Leg of lamb with the bone is the cut of meat you want. Plan on at least a half of pound of meat per person. You'll need to use a meat thermometer when roasting lamb. Put the termometer in the thickest muscle and be careful not to hit bone or fat, i Braised pork chops with cream gravy In large skillet over medium-high heat, brown pork chops on both sides. Add water, sparsely flakes, salt, onion powder, thyme, and worcestershire sauce. Cover; simmer 20 to 30 minutes or until pork chops are tender. Remove pork chops from skillet; Lamb shanks with lentils From "The Complete Book of Greek Cooking," edited by Katherine R. Boulukos (Harper-Collins). In a large skillet, brown lamb shanks in oilve oil. Add 1/2 cup water, garlic, 1/2 teaspoon salt, oregano and pepper. Cook, covered, over low Skewered lamb with sweet pepper dipping sauce 1. Combine all the marinade ingredients and stir in the diced lamb. Refrigerate for 30 minutes and then thread onto 4 short bamboo skewers. 2. Heat the olive oil and fry the pepper and spring onion for 2-3 minutes. Add the tomatoes, water and s