Mamas Oh So Savory Lamb And Eggplant Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Ground Lamb

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Ground Lamb

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Ground Lamb

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Ground Lamb

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

More about "mamas oh so savory lamb and eggplant casserole recipes"

CASSEROLE GOULASH - MTS.API.PADOVA.IT
A mixture of elbow macaroni, ground beef, tomatoes, cheese and seasonings make this a family favorite recipe you will come back to again and again Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over Oven – Cook for two and a half hours at 150°C / 300°F / GM 2 Goulash Casserole Directions Cook …
From mts.api.padova.it


CASSEROLE GOULASH - STY.HOTELEUROPA.UD.IT
Wash and drain the mince ; Cut the mushrooms into slices and wash well Low Carb Soup Brown ground beef in a medium skillet Assemble casserole: Spoon the contents of the skillet into the prepared casserole dish, cover with aluminum foil Cook the casserole on low for 4 hours or high for 2-3 hours Cook the casserole on low for 4 hours or high for 2-3 hours. Hamburger …
From sty.hoteleuropa.ud.it


CASSEROLE GOULASH - RJW.ATCM.MODENA.IT
Classic American ground beef goulash casserole with a cheesy kick like the lunchroom ladies made—great comfort food OGB – One Giant Biscuit This Instant Pot Mexican Ground Beef Casserole is easily one of my favorite Mexican ground beef recipes, and for good reason onion powder, italian seasoning, frozen peas, pepper, noodles and 5 more In 1 tablespoon oil, cook …
From rjw.atcm.modena.it


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
Jul 7, 2015 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and a nice glass of red wine.
From pinterest.co.uk


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | RECIPE
Aug 13, 2018 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and …
From pinterest.co.uk


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | RECIPE
Nov 29, 2015 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and …
From pinterest.com


SEPHARDIC PASSOVER FISH RECIPES
Mar 31, 2004 · Bring to a boil, then reduce the heat and simmer until the leeks are soft, about 35 minutes. Drain the cooked leeks in a colander and cool.
From hwbwa.bursztynekwladyslawowo.pl


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
Jul 31, 2018 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and …
From pinterest.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
1 pound ground lamb ; 1 tablespoon olive oil ; 1 lemon, juiced, or to taste ; Recipe. Preparation Time: 35 mins Cook Time: 1 hr Ready Time: 2 hrs 35 mins place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. let eggplant stand for at least 1 hour. rinse off the bitter liquid and excess salt and ...
From worldbestbreadsrecipes.blogspot.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE - MASTERCOOK
1 (1 pound) eggplant, cut into 1-inch cubes <!----> salt <!----> 1 tablespoon olive oil <!----> 1 large sweet onion, coarsely chopped <!----> 2 large stalks celery ...
From mastercook.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and a nice glass of red wine.
From avize.aussievitamin.com


GOULASH CASSEROLE - SIR.AGRITURISMOCINQUETERRE.LIGURIA.IT
Remove from the oven and let casserole stand for about 10 minutes Add the beef and shake to coat Grease a 3-quart casserole dish with nonstick cooking spray Step 6 – Add the last 1/2 cup of shredded cheese to the top of the casserole for the last 10 minutes of baking Dice the zucchini and the bacon Dice the zucchini and the bacon. Add tomatoes and ground beef to the …
From sir.agriturismocinqueterre.liguria.it


CASSEROLE GOULASH - BFV.ATCM.MODENA.IT
Search: Goulash Casserole. Stop by an HEB cooking connection and try a sample! Instructions Time, plus a prep And the great news is that the Chicken works just as well with the tomatoes, peppers and paprika Simmer for 15 minutes; add corn and cream of mushroom soup Simmer for 15 minutes; add corn and cream of mushroom soup.
From bfv.atcm.modena.it


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | RECIPESTY
Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
From recipesty.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
Ingredients. Servings: 4 1 (1 pound) eggplant, cut into 1-inch cubes ; salt ; 1 tablespoon olive oil ; 1 large sweet onion, coarsely chopped ; 2 large stalks celery, sliced
From worldbestbreadsrecipes.blogspot.com


RECIPES/MAMAS-OH-SO-SAVORY-LAMB-AND-EGGPLANT.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | RECIPE
Jul 7, 2015 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and a nice glass of red wine.
From pinterest.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | RECIPE
Jul 31, 2018 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and …
From nl.pinterest.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE THE BEST …
2020-05-27 Stir eggplant cubes and garlic into the veggies in the skillet, blending nicely, and cook dinner for a further five mins. Add chopped tomatoes and sprinkle with half of of the lamb seasoning aggregate. Reserve remaining seasoning. Stir gently and cook for five mins greater.
From mckit831.blogspot.com


EASIEST WAY TO PREPARE ULTIMATE LAMB AND EGGPLANT CASSEROLE
2020-11-19 Lamb and Eggplant Casserole is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Lamb and Eggplant Casserole is something which I’ve loved my entire life. To get started with this recipe, we must prepare a few ...
From tastecooking.netlify.app


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | RECIPE
Aug 27, 2020 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and …
From pinterest.com


GOULASH CASSEROLE - SDB.ATCM.MODENA.IT
Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove Hungarian Goulash Casserole Original recipe yields 1 serving For generations, people have trusted Campbell's Soup to provide authentic, flavorful and readily available soups, meals, and recipes I started with a bag of frozen cheese ravioli and a jar of spaghetti sauce I started with a bag of frozen cheese …
From sdb.atcm.modena.it


MAMA&#39;S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE POPULAR …
Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
From recipesenak.blogspot.com


CASSEROLE GOULASH - FPV.ATCM.MODENA.IT
Roast aubergine with goulash sauce & sweet potato fries 26 ratings 4 Cook the macaroni according to the package directions for al dente Caprese Pizza Assemble casserole: Spoon the contents of the skillet into the prepared casserole dish, cover with aluminum foil As pointed out above, the main difference and the description, lies in the cooking vessel used As pointed out …
From fpv.atcm.modena.it


POPULAR RECIPES: MAMA&#39;S OH-SO-SAVORY LAMB AND EGGPLANT …
2019-07-20 Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
From recipes4bestrecipes.blogspot.com


CASSEROLE GOULASH - ERD.BIO.BO.IT
Begin by heating the oil in the casserole over a highish heat until it is sizzling hot Pioneer woman casserole goulash recipe Take taco night to new heights with this taco casserole Peel and dice the onions and carrots, then place them in a decent sized casserole dish Potato Goulash with Sausage Adapted from The Cozy Apron’s Saucy Hungarian Red Potato Goulash 2 …
From erd.bio.bo.it


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | RECIPE
Nov 8, 2015 - This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and …
From pinterest.ca


GOULASH CASSEROLE - YDJ.AGRITURISMOCINQUETERRE.LIGURIA.IT
It can be prepared with beef, veal, pork or lamb and is seasoned with paprika and other spices We are always trying to add more pulses (delicious, protein-packed, sustainable foods such as dry peas, chickpeas, lentils and beans) to our recipes and this Mexican Rice Casserole has TWO kinds of beans, black peans and pinto beans Asus Lan Optimizer We are always trying …
From ydj.agriturismocinqueterre.liguria.it


FRINKFOOD - MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
From frinkfood.com


SIMPLY GREEK MENU
It starts off “simply” enough at Simply Greek Katy Our goal is to present mediterranean cuisine at its simply best Inspired by the beautiful Islands of Mykonos and Santorini, our restaurant offers you a serene atmosphere for all your loved ones We also have several vegetarian and children’s dishes and be sure to leave room for dessert With a creamy texture and old-world-tart taste, …
From you.autospurgoprontointervento.roma.it


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | DENNY
Never lose a recipe again, not even if the original website goes away!Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
From copymethat.com


GUY'S BIG BITE - AIRED ORDER - ALL SEASONS - THETVDB.COM
2016-12-11 Recipes: Bloody Mary Flank Steak Grilled Romaine with Blue Cheese-Bacon Vinaigrette Parmesan Taters. S01E02 Mexicajitalian Fusion July 2, 2006; Food Network; Guy's whipping up Italian and Mexican inspired dishes. Recipes: Penne with Cajun Hot Links and Chipotle Shrimp Pomodoro Fresco Sourdough Bruschetta . S01E03 Two for One Stuffed …
From forum.thetvdb.com


MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE | EGGPLANT …
Aug 13, 2018 - Mama's Oh-So-Savory Lamb and Eggplant Casserole. Aug 13, 2018 - Mama's Oh-So-Savory Lamb and Eggplant Casserole . Aug 13, 2018 - Mama's Oh-So-Savory Lamb and Eggplant Casserole. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


Related Search