You’ll Need:# 3-4 lb. (1.5-1.75kg) leg of lamb # 2 teaspoons ground cumin # 1 tablespoon paprika # 2 garlic cloves, cut into slivers # 2 tablespoons vegetable oil # 2 tablespoons white wine # sat and pepperDirections : # Blend together the wine, cummin, paprika and oil with salt
Tag: vegetable
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You’ll Need:# 4 lb. (1.80kg) boned leg of lamb # 12 corn cobs, cut into 6 pieces # 1 large pineapple # 14 medium onions, finely chopped # 8 tablespoons fresh basil leaves, chopped # 8 tablespoons vegetable oil # half a pint (285ml) red wine # 4 cloves of
You’ll Need:2 tablespoons vegetable oil 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1 pound stew beef, cut into 1-inch chunks 2 (14 1/2 ounce) cans stewed tomatoes 1 (10 1/2 ounce) can beef broth 1 teaspoon thyme 1 bay leaf 3 medium carrots
You’ll Need:6 tablespoons granulated sugar 2/3 cup cranberry juice cocktail 4 tablespoons light corn syrup 4 envelopes (4 tablespoons) unflavored gelatine Red food coloring Confectioners’ sugarDirections : Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatine and cook and
You’ll Need:3/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon minced parsley 2 garlic cloves, crushed 1 teaspoon salt 1/2 teaspoon oregano Pepper 2 pounds shrimp In a long shallow dish, combine all ingredients except shrimp. Rinse shrimp. With scissors, slit and devein them. Skewer shrimp and arrange in
You’ll Need:1/4 cup vegetable oil 1/4 cup tequila 1/4 cup red wine vinegar 2 tablespoons Mexican lime juice 1 tablespoon ground red chiles 1/2 teaspoon salt 2 cloves garlic, finely chopped 1 red bell pepper, finely chopped 24 large raw shrimp, peeled and de-veined, tails left onDirections : Mix all
You’ll Need:# 12 X 4oz. (92g) pack frozen cod steaks, defrosted # 1lb. cooked shelled mussels # One and a half pounds (675g) medium prawn in shells # 1lb. (450g) cherry tomatoes # 5fl. oz. vegetable oil # 4 medium onions, finely chopped # Three quarters of a pint (425ml)
You’ll Need:4 large swordfish steaks, cut in half 1/4 cup fresh lemon juice 2 teaspoons Dijon mustard 1/3 cup soy sauce 1 teaspoon lemon peel, grated 1 clove garlic, crushed 1/2 cup vegetable oil Lemon wedgesDirections : Prick swordfish all over and place in shallow, glass dish. Combine all remaining
