Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Lamb - Irish Soup
Famous Authors (View All Authors)
Soups - Lamb -  Irish Soup Post by :DigitalDuo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :707

Click below to download : Soups - Lamb - Irish Soup (Format : PDF)

Soups - Lamb - Irish Soup

1 pound lamb
3 carrots
1 turnip
4 potatoes
1 onion
4 cups beef broth
1/4 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper


Cut lamb into 1" cubes, (I use lamb chops). Place all prepared ingredients into a crockpot. Cook on low 10 - 12 hours or on high 5 - 6 hours.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Lamb -  Scotch Broth Soups - Lamb - Scotch Broth

Soups - Lamb -  Scotch Broth
1 lb neck of mutton or lamb 2 1/2 pints water 1 small turnip, chopped 1 leek, chopped 1 large carrot, chopped 1 small carrot, grated 1 onion, chopped 1 oz. cabbage, shredded 1 oz. pearl barley Chopped parsley to garnish Place the meat in a saucepan with the water. Add the pearl barley. Season with salt and pepper. Bring to the boil, cover and simmer 1 hour, Skim off any white scum. Add the chopped vegetables, cover and simmer for another 1 hour, adding the grated carrot and the cabbage for the final 30 minutes of cooking. Before serving remove
PREVIOUS BOOKS

Soups - Italian -  Joyce's Italian Wedding Soup Soups - Italian - Joyce's Italian Wedding Soup

Soups - Italian -  Joyce's Italian Wedding Soup
1/2lb lean ground beef 1 egg, slightly beaten 2 tbsp bread crumbs 1 tbsp Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cup chicken broth 2 cups chopped escarole or spinach 1/2 cup orzo, uncooked 1/3 cup finely chopped carrots grated Parmesan cheese In medium bowl combine, meat, egg, bread crumbs, basil and onion powder; shape into 3/4" balls. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot & meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT