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How To make Lamb Ring Filled with Creamy Spinach
1 cn Stewed tomatoes (14.5 oz)
2 lb Ground lamb
1/2 c Italian bread crumbs
1/4 c Onion,chopped (opt)
1 Egg
1 1/2 t Salt,divided
3/4 t Pepper,divided
1/2 t Thyme
2 pk Spinach (10 oz)*
1 c Dairy sour cream
1 pk Cream cheese (3 oz)
2 T Margarine,melted
1/2 t Salt
1/4 t Pepper
1/4 t Ground nutmeg
1/4 c Ketchup
1. Chop tomatoes into small pieces. Mix together tomatoes and all
juices with lamb, bread crumbs, onion, egg, 1 teaspoon salt, 1/2 teaspoon pepper and thyme in medium bowl. Mix well. Place mixture in 1 1/2-2 quart ring mold. Make an indentation along inside and outside
rims of mold to allow for cooking juices. Place on jelly roll pan. Bake in 350'F. oven for 1 hour. 2. Meanwhile, make spinach filling. Thoroughly blend all remaining
ingredients but ketchup in ovenproof dish. After lamb mold has baked 30 minutes, begin baking filling for 30 minutes.
3. Remove lamb mold from oven. Drain excess juices and invert onto
serving platter. Spoon creamy spinach filling into center. Heat ketchup and spoon over lamb ring.
How To make Lamb Ring Filled with Creamy Spinach's Videos
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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Lamb Curry with Spinach Live | Hari Ghotra
Although I love deep, dark, rich lamb dishes this one is much lighter in flavour but the depth is still there. A delicious way to get some greens into your diet which not only tastes great but looks amazing too.
Make sure you very gently let the yoghurt absorb into the dish as the last think you want is for this to split the sauce. Make sure you use full fat yoghurt for this but if you are on a health kick then it's fine to leave it out completely.
Check out my website for the recipe:
Ingredients:
900g lamb leg, trimmed and cubed
Marinade
6 cloves of garlic
3-4cm ginger, roughly chopped
2 tbsp coriander seeds, crushed
½ tsp salt
Masala
3 tbsp oil
2 large onions, sliced into rings
salt to taste
1 tsp turmeric
1 red chilli, chopped
1 tsp chilli powder (optional)
4 tbsp yoghurt
300g fresh spinach, washed and thinly sliced
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The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre
Hello There Friends, Stuffed Chicken Breast can be made in so many different ways. This, however, is one of the best recipes you will find! Chicken Breast with a delicious Sausage filling wrapped in BACON! What is there not to like about this recipe? This recipe is not the easiest to make, but it is well worth the time once it's all done! Let me know what you think in the comments below.
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Fresh Bread Crumbs:
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❤️ Wusthof Classic Slicer Knife:
❤️ Meat Tenderizer:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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The Best Creamed Spinach I've Ever Made! | Chef Jean-Pierre
Hello There Friends! In this video, I'll be showing you how to make a delicious and comforting side dish of creamed spinach. This classic dish is made with tender cooked spinach leaves, combined with a rich and creamy sauce. The sauce is made from a simple combination of butter, flour, milk, and seasonings, and can be easily customized with your favorite ingredients. Whether you're serving it as a side to a special dinner or as a filling for an omelette, creamed spinach is sure to be a hit at your table. So, gather your ingredients and join me in the kitchen as I show you how to make this classic dish. Let me know what you think in the comments below!
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PRODUCTS USED BY CHEF:
❤️ Potato Ricer:
❤️ Zester:
❤️ Lasagna Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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#creamedspinach #steakhouseside #sidedish
Cheeseburger Crunch Wrap| Better Than Taco Bell
Cheeseburger Crunch Wrap| Better Than Taco Bell
1 lb. ground beef
flour tortillas
bacon strips
1 large onion
cheddar cheese
1 tbsp. sriracha sauce
1 tbsp. mustard
1 tbsp. mayonnaise
1 tsp celery salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
crunchwrap,
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crunchwrap at home,
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