Cut onions from top to bottom into thin slices. Cut tomatoes from top to bottom into thin slices. Put into two small bowls and set aside. Combine oil, vinegar, salt, and pepper in a small bottle or bowl. Heat Pita bread in a preheated 350F oven about 10 minutes, until warm. Fold each pita bread […]

If you plan to broil the chops, preheat the broiler. If grilling, prepare the grill. Wash the chops and dry them with paper towels. Mix the chili powder, cumin, oregano and pepper, and pat on both sides of chops. Grill or broil the chops on both sides until done, about 10 minutes for medium rare. […]

in a non-stick 5-qt. Dutch oven, heat oil and add garlic. Stir and saut‚ over medium heat for 60 seconds, then add the onions. Continue to saut‚ until onions are wilted, stirring frequently. Add the cubed lamb and sprinkle with black pepper, salt, hot pepper flakes and turmeric. Cook, stirring, until the meat loses its […]

1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.) 2. Shred beef and place in a 13 x 9-inch baking dish. Top with the chicken breasts. 3. Combine soup and sour cream. Spoon over chicken breasts. 4. Bake, […]

Calories per serving: 553 Fat grams per serving: 26 Approx. Cook Time: 1:00 Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add […]

In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and […]

Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled “baking legs” and sold cheaply) that will do very well. 1.In a large saucepan gently fry […]

Use twice as many rib or loin chops in place of thick ones. Warm honey, mustard, salt and pepper over low heat; stirring. Broil chops on one side till brown; brush with honey mixture. Turn chops, broil about 5 minutes. Brush again with glaze. Place on a platter and serve with remaining glaze.

Trim all fat and sheating from shanks. Rinse well and pat dry. Add all the ingredients except madeira, potatoes, and onions to a heavy casserole, or a dutch oven. Bring to a boil, reduce heat to low and simmer for 1 hour. Turn meat; add madeira and spoon juices over meat. Continue to simmer for […]

Unroll roast and trim fat. Spread 1 tablespoon oregano pesto into the folds of the roast. Reroll roast and secure at 1″ intervals with string. Make several 1/2″ deep slits in surface of roast; stuff with garlic slices. Cut 3 additional 1/2″ deep slits in surface of roast; stuff 1 tablespoon pesto into each slit. […]