What you'll need:
1 pound of lamb chops salt and peppered and brought to room temperature 1/2 cup white wine 3 tablespoons of butter 2 tablespoons of lard or oil of your choice What to do: Heat oil in a large skillet on medium heat. Sauté lamb chops until golden brown on each side. Remove lamb chops from pan and place on a plate. Add wine to the skillet and scrape all the bits off the pan. Simmer for 5 minutes, then stir in butter. Return lamb chops to the pan and cook in sauce until internal temperature reaches 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). Be in health. What you'll need:
3 lbs. of ribeye (or skirt steak) Ask the butcher to put it on the slicer and slice it very thin. 2 onions peeled and sliced thin 4 tablespoon of lard Gluten free buns What to do: Fry onions on medium heat in 2 tablespoons of lard until translucent. In a separate large skillet heat the remaining lard on medium high heat. Sauté steak until cooked to your liking. Serve steak with sautéd onions, catsup, and optional provolone cheese. Be in health. What you'll need:
1 pound of skinless, boneless chicken thighs pounded out to 1/4 tickness 2 eggs mixed in a shallow bowl 1 cup Italian bread crumbs in a shallow dish 1/2 -1 cup lard or oil of your choice What to do: Heat oil in a large skillet over medium heat. Dredge chicken in eggs and then dip in bread crumbs. Fry each piece until golden brown. Serve with honey mustard sauce. Be in health. |
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