- 6-inch-square aluminum
- vegetable oil
- Salt
Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the fat from inside the layers. The lamb is then browned in the oven, topped with a mixture of parsley, garlic, onion, and bread crumbs, and baked some more. After poaching, the breasts could be grilled on a barbecue or crisped under the broiler. They will be crusty on top, but cooked inside.
Whole onions baked in aluminum foil, a very simple recipe, go well with this dish.
- chopped parsley leaves
- freshly ground black pepper
- salt
- vegetable oil
Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.
Spice meter: 3/5
- ground cumin
- ground cardamom
- ground cloves
- yellow mustard seeds
- olive oil
- chopped onions
- diced tomatoes in juice
- cinnamon stick
- chopped fresh cilantro
- curry powder
- chopped fresh ginger
- white wine vinegar
- Grapeseed Oil
- Salt and Pepper
- sugar
- Tbl minced garlic
- salt
- coarsely chopped cilantro
- Tabasco
- ground cumin
- curry powder
- Tbl honey mustard
- Tbl red wine vinegar
- Tbl dark brown sugar
- Grapeseed Oil
- ketchup
- flour
- baking powder
- baking soda
- salt
- sugar
- milk
- mashed ripe bananas
- nuts
- ground turkey
- Salt & black pepper
- tablesp. oil
- teasp. sugar
- Juice 1 lime or 1/2 lemon
- Salt & black pepper
- lettuce
- whole wheat hamburger buns
- navy beans
- dry onion soup mix
- beef bouillon cubes
- worcestershire sauce
- molasses
- water
- sugar
- paprika
- smoked hamhocks
Another holiday favorite.
- butter or margarine
- sugar
- eggs
- vanilla
- unsifted all-purpose flour
- cocoa
- baking soda
- salt
Nutrition information per serving: protein: 1.73 g; fat: 3.78 g; carbohydrate: 24.1 g; fiber: 0; sodium: 295 mg; cholesterol: 0; calories: 136.
- ground cumin
- salt
- ground red pepper
- vegetable oil