SNOW ON THE MOUNTAIN
Steps:
- Put the chicken in the crock-pot. Add two cups of water. Salt and pepper to taste.
- Cook on high 2-3 hrs until done.
- Cut chicken into small chunks, and make gravy with the broth that you drain off the chicken. I use cornstarch, but use flour if you prefer, for the gravy. Cook rice for 10 people. Your guests will bring the other 9 items. (See Notes below)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SNOW ON THE MOUNTAIN RECIPE - LIGHTENED UP
This simple, budget-friendly recipe is a Midwest favorite that combines chicken and rice with fresh veggies and crunchy Chow Mein noodles.
Provided by fivemarigolds
Time 30m
Number Of Ingredients 17
Steps:
- First, cook lean chicken breasts or thighs in the crockpot/slow cooker or stockpot with chicken broth until cooked. Remove the chicken from the broth and shred or dice it, to your preference.
- Place the chicken broth in a skillet and heat it, whisking in the flour slowly as you go. Once the flour is whisked in, remove the broth mix and set it aside.
- Put 1 T. unsalted butter or oil in the skillet on medium heat until bubbling, and add diced onions, bell pepper and mushrooms. Saute until onions are translucent and mushrooms are slightly soft. Then, add the broth mixture and chicken. Simmer on low.'
- Meanwhile, begin cooking the rice and chopping the green onions, tomatoes, carrots and celery.
- Serve buffet-style!
NOURISHING LAMB AND SPINACH CURRY
A flavourful and nourishing lamb and spinach curry that's allergy-friendly (dairy-free, gluten-free, nut-free), whole 30 and paleo compliant if you choose to pair with rice and bread alternatives.
Provided by Yang
Categories Main Course
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat the ghee or coconut oil in a large pan and add onions, garlic, ginger, turmeric, nutmeg, cinnamon and paprika. Stir-fry for a few minutes until the aromatics and spices are fragrant.
- Add the lamb pieces to the pan and stir to brown the lamb.
- Add the diced tomatoes, water, raisins, salt and pepper to the pan. Stir and bring to a boil. Cover the pan and reduce the heat to let it simmer for 1.5 hour.
- Add the spinach leaves to the pan. Cook for a few more minutes until all the spinach are wilted and tender.
- Taste the lamb and spinach curry. Add more salt if required. Remove from heat and serve.
Nutrition Facts : Calories 423 kcal, ServingSize 1 serving
LAMB CURRY
Lamb Curry is rich, tasty comfort food ! Fall-off-the-bone tender and loaded with vegetables - the perfect dinner for cooler evenings and ideal for entertaining too.
Provided by Linda Nortje
Categories Dinner
Time 1h10m
Number Of Ingredients 18
Steps:
- Place the Curry Powder, Ginger and Turmeric in a pressure cooker - heat on low until the spices are just warm, careful not to burn. Add the Butter, Onion and Green Bell Pepper - Cook for 3-4 minutes and add the Lamb
- Combine the Chutney, Apricot Jam, Vinegar, Sugar, Salt and Bay leaves with the Water - Add to the pressure cooker. Pressure cook 30 minutes
- Remove the pressure cooker from the stove, release pressure and add the Carrots, Potatoes and Peas - mix gently and return to pressure cook another 20 minutes
- Remove from heat, release pressure and stir in the can of Beans
LAMB SHANK CURRY
Make and share this Lamb Shank Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
- Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
- Add the tomatoes, coconut milk and stock stirring to combine.
- Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
- Serve garnished with fresh coriander.
SWEET LAMB CURRY
Make and share this Sweet Lamb Curry recipe from Food.com.
Provided by maxee67
Categories Lamb/Sheep
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Method.
- Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender.
- Increase heat to high. Add curry powder and mince. Cook, stirring with a wooden spoon, for 5 to 6 minutes or until browned.
- Stir in chutney, apple, sultanas and stock or water. Bring to the boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until mixture thickens.
- Spoon mince mixture into pappadums. Top with a dollop of yoghurt. Serve.
- Source.
Nutrition Facts : Calories 701.1, Fat 51.6, SaturatedFat 20.2, Cholesterol 137.8, Sodium 158.7, Carbohydrate 26.7, Fiber 3, Sugar 17.5, Protein 33.2
SNOW ON THE MOUNTAIN (LAMB CURRY)
A rich, savory Indian curry recipe that can be made as mild or spicy as desired. Serve with rice and any of these optional suggested toppings: toasted coconut, green onions, carrots, grapes, pineapple, raisins, peanuts, cashews, almonds, or anything else you have around!
Provided by Allrecipes Member
Categories Indian Recipes
Time 1h55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.
- Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 19.7 g, Cholesterol 72.1 mg, Fat 30.7 g, Fiber 3.2 g, Protein 21 g, SaturatedFat 8.5 g, Sodium 934.1 mg, Sugar 3.4 g
SNOW ON THE MOUNTAIN I
This makes a beautiful dish and is a favorite of my family and friends at Christmas. It is rich but so delicious
Provided by Judy Bowen
Categories Desserts
Time 1h
Yield 19
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x13 inch cake pans.
- In a medium bowl combine flour, sugar, baking soda, dates, pecans, eggs, vanilla extract and salt. Mix well and spread evenly between prepared pans.
- Bake in preheated oven for 20 minutes. Crumble into small pieces and cool.
- In a large bowl combine oranges, bananas, pineapple and sugar.
- On a large serving platter spread 1/2 of crumb mixture. Spoon fruit mixture on top. Sprinkle remaining crumb mixture over fruit. Spread whipped cream over crumbs, sprinkle with coconut and top with cherries. Chill before serving.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 41.1 g, Cholesterol 44.7 mg, Fat 8.1 g, Fiber 3.7 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 124.9 mg, Sugar 30.1 g
CURRIED LAMB STIR-FRY
Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts :
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