www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

COUNTRY CORK IRISH STEW

Category:    Main dishes, Soups
Yield:4 servings
 
      8 ea Samll lamb chops, thawed            1 ea Salt and pepper
      1 T  Vegetable oil                       1 x  Parsley, bay leaves
      1 x  Peppercorns, thyme, rosemary        1 lb Potatoes, 3  to 4 medium
      2 c  Finely shredded cabbage             1 ea Medium onion, chopped
      1 ea Large leek white thin sliced       12 ea Small white onions
  1 1/2 c  Celery stalks, diced            1 1/2 c  Peas
      1 x  Chopped fresh parsley          
 
  Season chops with salt and pepper.  heat oil in saucepan wide enough to
  hold all chops in a single layer.  Brown on both sides.  Spoon off any
  melted fat and add enough water to cover chops.  Bring to a boil and add
  parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
  Lower heat and simmer.  Meanwhile, peel potatoes and shape into bite sized
  rounds.  Chop trimmings from potatoes into small pieces. Add potatoes,
  trimmings, cabbage, onion, well-rinsed leek, white onions and celery to
  chops and liquid.  Simmer 20 minutes then add peas. Add a little more water
  if needed during cooking. Simmer 10 minutes more or until potatoes are
  tender.  Correct seasoning. Garnish with parsley and serve.
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com