Menudo

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 4 -5 lbs beef tripe
• 3 -4 pig's feet, cut through the middle by butcher
• 1 tablespoon salt (to taste)
• 3 -4 garlic cloves
• 1 onion
• 1 tablespoon finely chopped cilantro (optional) or 1 tablespoon oregano (optional)
• 6 tablespoons chili powder, see note
• 14 1/2 ounces hominy, canned and drained

Recipe

• 1 note use menudo mix instead of chili powder. the ethnic section of somewhere like wegmans [read very good store] or an ethnic grocery should have it. or make your own: to make your own: two parts oregano, two parts onion flakes, one part coriander seed, one part cumin, and one part crushed red chili pepper.
• 2 cut tripe in small pieces. put meat in a large pan with about 1 gallon of water and simmer together with salt, garlic, cilantro, half of menudo mix and small onion for 3 to 4 hours or until tripe and pig's feet are tender.
• 3 while cooking, add more water if necessary. skim off foam that forms on top. add the balance of the menudo mix and hominy and simmer for a few more minutes. serve with lemon wedges, chopped onion and hot peppers (chopped).
• 4 servings is a guess.

North American Haggis

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1 lb boneless lamb shoulder (or ground lamb) or 1 lb boneless lamb breast, cut into pieces (or ground lamb)
• 1/2 lb lamb liver, cut into pieces
• 1/2 cup water
• 1 small onion, chopped
• 1 large egg
• 3/4 teaspoon salt
• 3/4 teaspoon pepper, black
• 1/2 teaspoon sugar
• 1/4 teaspoon ginger, ground
• 1/8 teaspoon clove, ground
• 1/8 teaspoon nutmeg, ground
• 1 cup old fashioned oats

Recipe

• 1 heat oven to 350 degrees.
• 2 grease an 8 1/2 x 4 1/2 inch loaf pan.
• 3 in food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
• 4 add the remaining half of the lamb and the oats, process until well combined.
• 5 spoon lamb mixture into greased pan, pat surface to level.
• 6 bake 45 to55 minutes or until centre feels firm when gently pressed.
• 7 cool 5 minutes in pan, unmold onto platter, slice and serve.

Lou Meek's Lamb

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 teaspoons olive oil
• 2 teaspoons dijon mustard
• 2 teaspoons soy sauce
• 2 grinds black pepper
• 1 teaspoon parsley
• 1 fresh garlic clove

Recipe

• 1 whisk together all ingredients and spread over leg of lamb.
• 2 broil for 5 minutes.
• 3 turn over to 400.
• 4 roast until the meat is cooked to your liking.
• 5 let it sit for about 5 minutes and carve.

Jolean's Hominy And Sausage

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb ground sausage (maple flavor or sage flavor, according to your preference)
• 1/2 onion, finely diced
• 1/2 tablespoon minced garlic
• 2 (14 1/2 ounce) cans yellow hominy, drained (or )
• 1 tablespoon butter
• salt & pepper

Recipe

• 1 in a large skillet, brown the sausage and cut into chunks. remove sausage and drain grease but leave drippings in the pan.
• 2 saute onion and garlic in butter in the same pan with the sausage drippings. add hominy and cook over medium heat stirring frequently, until heated through. sprinkle with salt & pepper to taste.
• 3 add sausage back to the skillet for about 5-10 minutes, stirring frequently until heated through.
• 4 serve with big, fluffy biscuits with butter and honey! yum!
• 5 oh, just a note: my brother and my dad always mixed in some catsup with theirs -- i used to put some on the side and dip the sausage into it -- mom didn't care much for that when we added catsup, though! lol!

Northern Omelet Bagel Sandwich

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 bagels
• 4 -6 eggs
• 2 sausage patties
• 1 small tomato
• 1 small green pepper
• 2 slices cheese (your choice)
• salt and pepper

Recipe

• 1 slice bagels, toast and set aside.
• 2 place sausage patties in a skillet and cook them on medium head until hot all the way through but not burnt. (if you have microwaveable sausage, that works just as well. prepare it to specifications.).
• 3 take off heat and set to the side.
• 4 chop tomato and green pepper, place inside a medium sized bowl.
• 5 in same bowl, crack the eggs and empty their insides into it.
• 6 with a fork, whip until everything is mixed and eggs are fluffy.
• 7 melt a little butter on the bottom of the skillet and dump the eggs, tomatos, and peppers into it.
• 8 cook on medium heat, scraping the bottom occasionally so as not to burn the eggs.
• 9 when the eggs are done they'll be firm but still a little moist.
• 10 place the bottom of one bagel on a plate and set a sausage patty on top of it.
• 11 take as many eggs as you want and place them on top of the sausage.
• 12 while the eggs are still hot, place a piece of cheese on it to melt.
• 13 put the top of the bagel on the sandwich and enjoy!

Memphis Ribs

Total Time: 17 hrs Preparation Time: 12 hrs Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 lamb sparerib racks, silver skin removed
• 8 tablespoons dry rub seasonings
• 1 1/2 cups apple cider vinegar
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons red pepper flakes
• 3 tablespoons firmly packed light brown sugar

Recipe

• 1 pat rub evenly over spareribs, rubbing it in well. cover and refrigerate for 4-12 hours.
• 2 in small saucepan over medium heat, combine vinegar, cayenne, pepper flakes, and brown sugar. simmer, stirring occasionally, until sugar is dissolved. transfer mop sauce to bowl. cool to room temperature. let stand at least 3 hours. reserve 1/3 cup of mop sauce for serving with ribs.
• 3 remove ribs from refrigerator 30 minutes before grilling. prepare medium fire . cut each rib slab into 2 equal pieces. place on grill over indirect heat. cover grill and smoke ribs, maintaining temperature at about 300 degrees . after 2 hours, turn ribs, brush with mop sauce. continue smoking, brushing with sauce every hour, until ribs are very tender, 4-5 hours total.
• 4 transfer ribs to carving board; cut into separate ribs. pass reserved mop sauce.

North Croatian Sour Turnip With Lamb Meat

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1000 g turnips (sour, like sauerkraut, sliced)
• 100 g lard
• 2 garlic cloves
• 1 tablespoon flour
• 1/2 tablespoon dried red paprika
• 1 bay leaf
• 600 g lamb necks
• peppercorn (not grounded but berries)
• salt
• water

Recipe

• 1 melt lard and fry flour until brownish. add garlic and red dried paprika and just a little cold water.
• 2 make creamy mixture (“zaprskaâ€?) than add sour turnip (in croatia it is sold sliced like spaghetti) lamb meat (in one or two pieces), turnip brine, pepper, bay leaf and water if necessary.
• 3 cook 30 - 50 minutes on low fire until turnip is soft but not too soft.

Finger Lickin' Baby Back Ribs

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 2 1/2-3 lbs lamb baby back ribs
• black pepper, to taste
• 1/2 cup chili sauce
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar, packed
• 3/4 cup water

Recipe

• 1 spray sides of 5 quart slow cooker with vegetable cooking spray.
• 2 cut ribs in serving size pieces; sprinkle with black pepper and place in slow cooker.
• 3 combine chili sauce, apple cider vinegar, brown sugar, and water; pour mixture over ribs.
• 4 cover and cook for 6 to 7 hours on low.
• 5 after 3 hours move ribs around in slow cooker to spread sauce over ribs.

Kid Pleasin' Pizza Muffins

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 lb mild lamb sausage
• 14 ounces pizza sauce
• 2 teaspoons catsup
• 1 teaspoon garlic powder
• 2 cans refrigerated biscuits
• 2 cups mozzarella cheese, shredded
• 20 pepperoni slices
• 1/4 cup parmesan cheese

Recipe

• 1 cook sausage over medium heat, drain.
• 2 stir in pizza sauce, catsup, and garlic powder.
• 3 set aside.
• 4 press biscuits into well greased muffin cups.
• 5 spoon 2 tbsp sauce on each biscuit.
• 6 top with mozzarella and 1 slice pepperoni.
• 7 sprinkle with parmesan.
• 8 bake at 350 for 10-15 minutes or till golden brown.

North Croatian Lamb Chops In Mushroom Sauce

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 700 g lamb chops
• 200 g mushrooms ( cultivated)
• 200 g wild mushrooms
• 150 g flour
• 40 g butter
• 2 tablespoons oil
• 1/2 liter beef stock
• 1/3 liter wine ( dry)
• 1/2 teaspoon thyme (dry)
• 1 tablespoon pepper (green, whole and grounded)
• worcestershire sauce
• 10 g salt
• 1/2 teaspoon pepper (black, grounded)
• 1 teaspoon mustard (german, estragon)
• 150 g sour cream
• 100 g fresh parsley leaves (minced)

Recipe

• 1 flat lamb chops a bit, pour few drops of worcestershire sauce on each side and spread out it. season with salt and pepper, put them on a plate and pour oil over lamb chops. make sure that lamb chops are covered with olive oil. leave them to soak in oil for 60 minutes.
• 2 cut mushrooms into leaves, and wild mushrooms into small pieces (if you have dried mushrooms soak them in cold water for 20 minutes and than cut them into small pieces).
• 3 take a frying pan (preferably teflon, so you don’t have to add more oil), heat it. cover each chop with flour and than fry it until brownish.
• 4 when finished, put lamb chops aside into warm place, add butter and all mushrooms. season with salt, green pepper and thyme and sauté until mushrooms are soft.
• 5 put back lamb chops, add wine and cook on medium fire for 20 minutes. when you see liquid evaporates add beef stock. cook for 30 more minutes.
• 6 before end, remove lamb chops aside, add mustard and mix well. cook for 1 minute, add sour cream and mix again. put back lamb chops, cover with sauce and add parsley leaves. now it is ready to serve. i would recommend rice or mashed potato to serve with this meal.

Mustard Glazed Ham Loaf

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb ground smoked ham
• 3/4 lb ground lamb
• 1 1/2 cups soft breadcrumbs
• 3/4 cup orange juice
• 1/2 cup mustard pickle relish
• 1 medium yellow onion, finely diced
• 2 large eggs
• 1/4 cup chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/2 cup orange marmalade
• 2 tablespoons prepared yellow mustard

Recipe

• 1 preheat oven to 375°f coat a loaf pan with nonstick spray and set aside.
• 2 place all the ingredients, except the marmalade and mustard, in a large bowl and mix thoroughly, using your hands. scoop into the pan and pack firmly,mounding slightly in the center.
• 3 bake in the lower third of the oven for 40 minutes. mix the marmalade and mustard together to make the glaze. spread it over top and reduce the oven temperature to 350°f bake 15 to 20 minutes longer.
• 4 let the ham loaf rest for 20 minutes in the pan on a wire rack. loosen around edges and ease onto a platter. slice and serve.

North African Style Lamb Kabobs

North Carolina Pulled Lamb

Total Time: 29 hrs Preparation Time: 24 hrs Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lamb butt (i buy one around 5-6 pounds)
• salt
• cracked black pepper
• garlic powder
• onion
• garlic
• 2 bay leaves
• 1 teaspoon light brown sugar
• 2 cups apple cider vinegar
• 1 teaspoon salt
• 2 teaspoons fresh ground black pepper
• 1 teaspoon cayenne
• 1 cup ketchup
• 2 cups water
• tabasco sauce
• 2 cups water
• 3/4 cup light corn syrup
• 1/2 cup tomato paste
• 1/2 cup vinegar
• 3 teaspoons molasses
• 3 teaspoons brown sugar
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 large onion, grated

Recipe

• 1 make the sauce one or two days ahead.
• 2 roll the lamb in the salt, pepper and garlic powder.
• 3 bake like you normaly would, usually low and slow.
• 4 at this point the rest is up to you-you can shred the lamb now with forks, and chop some (this is what you would do if you had been grilling or smoking the roast), adding sauce of choice.
• 5 or, if you have a good amount of leftover lamb butt roast you can --
• 6 get a large pot and place the lamb in it.
• 7 add water up to half way up the lamb-cut up 3 or 4 onions and a whole head of garlic and add to water along with the bay-bring to a boil, cover and reduce to simmer-i simmer for around 3 hours or until the lamb is falling away from the bone.
• 8 remove the meat (reserve the broth for something else like beans or soup) shred the lamb and add to sauce of choice.
• 9 serve on toasted buns, some folks put slaw on it or on the side and southern barbecued beans.
• 10 for the lexington style sauce add all ingredients to a pot, bring to a boil and simmer to desired thickness.
• 11 for the nc firey style bring to a boil-reduce and simmer for 15 minutes-this will keep for 6 months in the fridge.

Kickin Italian Wedding Soup

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 10
• 1 lb meatballs, mix (ground beef, lamb, veal)
• 8 (14 1/2 ounce) cans low sodium chicken broth
• 1 large onion
• 6 carrots
• 5 celery ribs (cut to 1/3-inch)
• 1 bulb of garlic (diced)
• 1/2 tablespoon crushed red pepper flakes
• 1 (8 ounce) bag fresh spinach (washed and cut up)
• 4 ounces of cooked al dente pastina (cook 5 minutes)
• 1 ounce chopped fresh parsley
• 1/2 cup breadcrumbs
• 1 cup parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1 egg

Recipe

• 1 mix 1lb mixture of ground beef, veal and lamb with cheese, bread crumbs, garlic, onion powder, mustard, parsley, pepper and egg. use creative judgment on mixture). make meatballs real small.
• 2 put broth in large pan. add vegetables except spinach, garlic and red pepper flakes. bring to a nice simmer.
• 3 in the meantime make little meatballs and boil pastina till ¾ done; set pastina aside.
• 4 when meatballs are done, add to pot and let simmer for an hour . then add spinach and pastina. simmer for another half hour or so.
• 5 there you have it ladies and gentlemen, one fine kicking italian wedding soup courtesy of odb.
• 6 serve with a fresh garden salad and a loaf of french bread -- enjoy!

Kickin' Chicken & Smokin' Sausage Jambalaya

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 500 g cooked skinless chicken thighs
• 5 -6 large smoked sausage
• 1/2 medium yellow onion
• 1/2 cup green onion
• 3 garlic cloves (minced)
• 2 tablespoons oil
• 2 tablespoons butter
• 1 stalk celery & leaves, chopped
• 1 1/2 cups frozen okra (thawed)
• 2 teaspoons dried thyme
• 1/2 teaspoon dried basil
• 2 teaspoons dried oregano
• 2 teaspoons allspice
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne
• 14 ounces diced tomatoes in tomato puree
• 3 1/3 cups beef broth
• 2 tablespoons red wine
• 2 cups uncooked rice

Recipe

• 1 add oil and butter to heated pan.
• 2 add onions, celery, and sausage and stir fry for 3-5 minutes.
• 3 add garlic and cook for another minute.
• 4 add thyme, basil, oregano, allspice, pepper, salt, sage, chili powder and cayenne pepper and thoroughly mix with vegetables.
• 5 mix in rice and cook until rice begins to turn .
• 6 pour in the canned tomatoes, beef broth, and red wine; stir well.
• 7 add chicken and cover.
• 8 simmer for 15 minutes and then stir in okra and green onions.
• 9 cook for an additional 5-10 minutes.
• 10 remove from heat and let rest for at least 10 minutes (keep covered).
• 11 serve with crusty bread and enjoy.

Infused Oil For Grilling Meat

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 cup olive oil
• 3/4 teaspoon black pepper, coarsely cracked
• 1 tablespoon fresh rosemary needles, crush slightly
• 1/8 cup fresh parsley, coarsely chop
• 1 1/2 garlic cloves, peeled, crushed

Recipe

• 1 combine all the ingredients in a small bowl or jar and allow to stand at room temperature for 2 hours. brush meat with the oil when grilling. the oil will keep for several days. frugal gourmet.

Green Eggs And Ham A La Sam-i-am

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon butter or 1 tablespoon margarine
• 1 teaspoon butter or 1 teaspoon margarine
• 4 slices ham
• 8 eggs
• 2 tablespoons milk
• 1 -2 drop food coloring, green
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 melt one teaspoon of butter in a pan over medium heat. add ham and brown until slightly crisp.
• 2 remove ham from pan, transfer to plate and tent with foil to keep warm.
• 3 beat eggs and milk with a whisk until frothy. add food coloring to your liking.
• 4 heat one tablespoon of butter over medium heat.
• 5 add egg mixture to the pan and stir with a spatula until eggs are firm, not runny.
• 6 transfer to plate and serve with ham and buttered toast.

Mustard Fried Lamb Chops (breaded)

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 thick top loin boneless lamb chops
• 1/2 cup mayonnaise, i use helman's
• 1 teaspoon spicy brown mustard
• 1 1/2 cups finely crushed chicken in a biscuit crackers
• oil
• 1 tablespoon butter

Recipe

• 1 i used 4 thick cut lamb loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
• 2 in small bowl, mix mayo and mustard, set aside.
• 3 crush crackers finely, and place in pie dish, set aside.
• 4 pat chops dry with paper towel. totally coat with mustard-mayo mix. edges, too.
• 5 coat chops in crushed crackers well. pat them on. don't forget the edges. place on a plate as you go.
• 6 use all the crumbs, sprinkling any leftover ones on top, pressing on.
• 7 heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. i like the oil to be able to come half way up the chops after they are in the pan.
• 8 place chops in hot oil that is heated over medium heat.
• 9 fry for about 8-9 minutes per side til golden brown, only turning once.
• 10 mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. only one minute either way won't hurt them.
• 11 if you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
• 12 but a tad under medium works perfectly every time!
• 13 *i have always used a non-stick pan for these!

Merguez

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 lbs ground lamb (1/3 of the weight in fat)
• 2 tablespoons water
• 1 1/2 tablespoons minced garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tablespoons paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/4 teaspoons cinnamon
• 3/4 teaspoon cayenne (or to taste)
• 1 1/4 teaspoons salt (or to taste)
• 2 feet hog casings (optional)
• olive oil for cooking sausage

Recipe

• 1 combine all ingredients except casings and olive oil in a mixing bowl and mix well with your hands.fry a small amount as a test and adjust seasonings to taste. it should be somewhat hot and the cinnamon should be balanced by the herbs.
• 2 using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties.
• 3 heat the grill or broiler. if the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. grill or broil them 3-4 minutes each side until cooked through. for lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat.

North Carolina Sausage And Grits Casserole

Total Time: 12 hrs 50 mins Preparation Time: 12 hrs Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup quick-cooking grits
• 4 cups grated cheddar cheese
• 4 eggs, beaten
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 2 lbs sausage, cooked, drained and crumbled (we use hot jimmy dean hot variety)

Recipe

• 1 bring water and salt to boil. stir in grits. return to boil, reduce heat, then cook for 4 minutes.
• 2 in large bowl combine grits and cheese and stir until cheese is melted.
• 3 stir in cold milk, thyme, and garlic powder. mix well.
• 4 stir in eggs, mixing well.
• 5 stir in sausage.
• 6 pour in 13 x 9 inch pan. cover and refrigerate overnight.
• 7 remove from refrigerator and let stand 15 minutes. bake at 350 degrees for 50-55 minutes.

Memphis Spice Rub

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 1/2 tablespoons hot chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon kosher salt
• 1/2 tablespoon paprika
• 1/2 tablespoon dark brown sugar
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne

Recipe

• 1 in a small bowl, stir all the ingredients. store in an airtight container for up to two weeks.
• 2 great on baby back ribs, lamb loin or tenderloin, lamb butt, whole chicken, chicken breasts and thighs.

Johnsonville Italian Meatballs

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (19 ounce) package johnsonville® mild italian sausages (or 16 ounces johnsonville italian ground sausage)
• 1 egg, lightly beaten
• 1/3 cup dry breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/4 cup milk
• 1/4 cup finely chopped onion

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a large bowl, combine the egg, breadcrumbs, parmesan cheese, milk and onion.
• 3 remove sausage from casings. add sausage to the bread crumb mixture and mix well. shape into 20 meatballs.
• 4 arrange meatballs on a shallow baking pan. bake for 20 minutes or until meatballs are cooked through (160°f).
• 5 serve with your favorite sauce and spaghetti.

Ham Balls In Pineapple Sauce

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/2 lb ground lamb
• 1 lb ground ham
• 3/4 cup soft breadcrumbs
• 2 eggs
• 1/2 cup milk
• 2 tablespoons minced onions
• 1 cup crushed pineapple
• 1/2 cup brown sugar
• 1 tablespoon vinegar
• 2 -3 tablespoons mustard

Recipe

• 1 mix together the lamb, ham, bread crumbs, eggs, milk and onion, then form into 18-1 1/2" balls.
• 2 place the ham balls in a baking dish.
• 3 mix together the pineapple, sugar, vinegar and mustard.
• 4 pour over the ham balls and bake at 350°f for 1 1/2 hours, basting frequently.

Horseradish Meatballs

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 2 eggs
• 1 tablespoon prepared horseradish
• 1/2 cup dry breadcrumbs
• 1/4 cup chopped green onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lbs ground beef
• 1/2 lb ground lamb
• 1/2 cup water
• 1/2 cup ketchup
• 1/2 cup chili sauce
• 1 small onion, finely chopped
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon prepared horseradish
• 1 tablespoon worcestershire sauce
• 1 garlic clove, minced
• 1 teaspoon ground mustard
• 1/4 teaspoon hot pepper sauce

Recipe

• 1 in a large bowl combine the meatball mixture, mix well.
• 2 shape into 1 1/2 inch balls.
• 3 place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink.
• 4 meanwhile in a large saucepan combine sauce ingredients.
• 5 bring to a boil, stirring often.
• 6 reduce heat; simmer uncovered for 10 minutes.
• 7 add meatballs, stir gently to coat.

Mustard Glazed Ribs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 lamb rib rack, cut into individual ribs (about 3 pounds)
• 1 1/4 cups ketchup
• 1/3 cup cider vinegar
• 3 tablespoons spicy brown mustard
• 2 tablespoons brown sugar
• 3 tablespoons water
• 1 teaspoon onion powder
• 1/4 teaspoon hot sauce

Recipe

• 1 heat oven to 400. place ribs in a 13x9x2-inch baking dish and cover tightly with foil. bake at 400 for 1 hour. drain off any accumulated liquid.
• 2 meanwhile, in a medium-size saucepan, stir together the ketchup, vinegar, mustard, brown sugar, water, the onion powder and hot sauce. cook over medium-low heat for 10 minutes, stirring. place half the sauce in a small bowl; set aside.
• 3 heat gas grill to medium-high or prepare charcoal grill rack with oil or nonstick cooking spray.
• 4 baste ribs generously with the remaining sauce and grill for 3-4 minutes per side or until nicely browned. serve ribs with reserved sauce on the side.

Embutido

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 lbs ground lamb
• 2 eggs, lightly beaten
• 2 hot dogs, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 1 cup shredded bread
• salt
• pepper
• soy sauce
• 1 stalk celery, chopped
• 2 tablespoons powdered milk (optional)

Recipe

• 1 combine all ingredients in a bowl.
• 2 mix thoroughly.
• 3 roll mixture in foil and steam for 1 hour.
• 4 let cool.
• 5 chill for 4 hours or overnight.
• 6 slice diagonally.

Kid Tested Mother Approved Portuguese Lamb Chop

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 bone in rib chops
• olive oil, to line the bottom of frying pan (i prefer to use my electric frying pan for this recipe so i can add all the lamb chops at once)
• 2 teaspoons garlic
• 6 bay leaves
• 1 large lemon
• 3 cups wine (i love using a traditional inexpensive like vinho verde)
• salt and pepper

Recipe

• 1 line bottom of frying pan with olive oil and heat. sprinkle chops with salt and pepper on both sides.
• 2 add the lamb chops and do not flip until a nice brown crust forms on each chop. do the same on both sides. the brown crust is key in this dish.
• 3 add garlic to the pan *when you flip the chops* and brown along with the lamb.
• 4 cut lemon in half. slice one half into 6 thin slices. squeeze the other half over the lamb chops.
• 5 add bay leaves to the pan.
• 6 pour the wine evenly over the chops and simmer on low for approximately 20 minutes.
• 7 use meat thermometer to check the lamb.
• 8 serve with a slice of lemon on top of each chop.

Kid Friendly Asian Lamb And Noodles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup orange juice
• 1/4 cup dark hoisin sauce
• 3 tablespoons cider vinegar
• 2 tablespoons ketchup
• kosher salt
• 1 large head broccoli or 2 cups frozen broccoli florets
• 8 ounces wide egg noodles
• 8 ounces sugar snap peas or 8 ounces snow peas or 8 ounces green peas, trimmed
• 2 tablespoons oil
• 1 lb boneless lamb loin or 1 lb tenderloin
• 3 tablespoons cornstarch

Recipe

• 1 slice lamb into 1/2 inch thick slices then into 1/2 inch wide strips.
• 2 combine juice, hoisin, vinegar, ketchup and 3/4 tsp salt, set aside.
• 3 prepare broccoli, if fresh, by trimming and thinly slicing the stalk and separating the florets.
• 4 cook noodles in a large pot of salted boiling water adding broccoli and peas during the last few minutes of cooking. drain once al dente.
• 5 in a large skillet, heat oil over medium.
• 6 dredge lamb in cornstarch, shake off excess.
• 7 saute lamb until lightly browned and cooked through, about 3 minutes.
• 8 pour in sauce from step 1 and bring to a boil.
• 9 once thickened, toss with noodles and veggies, serve!

North Croatian Farmers Cheese Dumplings

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 500 g farmer cheese (fresh)
• 60 g lard (must be lamb, but oil can do)
• 3 eggs
• 250 g semolina
• 5 g salt

Recipe

• 1 mix well whole eggs and lard. drain the cheese and add into eggs. add whole semolina, mix well and leave at least two hours in refrigerator. longer it stays in refrigerator, better dumplings.
• 2 heat large pot with water until it boils. keep boiling.
• 3 soak your hands in cold water and make balls; golf-ball size. put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. it really depends how hard are your dumplings (that means you have to stick to the recipe).
• 4 to serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. serve warm.

Mandarin Orange Lamb Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb cooked lamb loin, cut in thin strips
• 3 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 head lettuce, torn into bite-sized pieces
• 1/2 cup celery, thinly sliced
• 1 cup red seedless grapes, sliced in half
• 2 tablespoons chopped green onions
• 1 tablespoon minced parsley
• 1 (8 ounce) can mandarin orange segments, chilled and drained
• 3 tablespoons sliced almonds

Recipe

• 1 combine vinegar, oil, sugar and salt together; pour over lamb and let lamb marinate 4-24 hours, covered and refrigerated.
• 2 toss together lettuce, celery, grapes, green onion and parsley. add dressing and lamb; toss well. carefully fold in mandarin orange slices.
• 3 top each serving with a few almond slices.

Northerner's Chinese-creole Stir-fry

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

• 1 large hot dog (stadium hotdog size, or two small hotdogs)
• 1 -2 cup cooked rice
• 1/4 cup diced onion
• 3/4 cup peas
• worcestershire sauce
• soy sauce
• liquid smoke
• cajun seasoning
• garlic powder
• onion powder
• olive oil

Recipe

• 1 cut the hotdog or sausage into 1/8" pieces.
• 2 place cut up hotdog or sausage into pan on medium heat with oil.
• 3 add in worcestershire sauce, sukiyaki sauce, liquid smoke. only enough to wet all the contents.
• 4 add the quarter cup of diced onions and vegetables.
• 5 add the creole seasoning, garlic, and onion powder. add as desired, no exact measurement is needed.
• 6 fry until hot dog or sausage is evenly browned and the vegetables are cooked through.
• 7 put rice on a bowl or plate, and place hotdog/sausage and vegetables on top of rice.
• 8 add sriracha hot sauce and soy sauce if desired.

Horsey Barbecued Lamb Chops

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 lamb chops
• 2/3 cup chili sauce
• water
• 1/3 cup vinegar
• 2 teaspoons sage
• 2 tablespoons sugar
• 1 tablespoon horseradish
• whole garlic clove
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 mix well and set aside all the ingredients for the sauce.
• 2 melt in a heavy skillet, 3/4 tablespoons fat. add 1 medium onion chopped.
• 3 turn excess fat from lamb chops. rub well with flour.
• 4 place in skillet and brown well on both sides.
• 5 pour chili sauce mixture over chops. simmer covered for 45 to 50 mintues.
• 6 additional water may be added if sauce gets too thick.
• 7 remove clove of garlic before serving.

Ham Balls With Mustard Dill Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb ground cooked ham
• 1 lb ground lamb
• 2 eggs
• 1/2 cup crushed corn flakes
• 2 1/3 cups milk, divided
• 1/4 cup chopped onion
• 6 teaspoons prepared mustard, divided
• 1 dash pepper
• 2 tablespoons cooking oil
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 cup sour cream (8oz)
• 1 teaspoon salt
• 1/2 teaspoon dill weed

Recipe

• 1 in a bowl, combine ham, lamb, eggs, cornflake crumbs, 1/3 cup milk,.
• 2 onion, 2 teaspoons mustard and pepper; shape into 1inch balls.
• 3 in a large skillet over medium heat, brown ham balls in oil. cook for.
• 4 15-20 minutes or until juices run clear. meanwhile, in a saucepan,.
• 5 melt butter; stir in flour. add remaining milk, stirring constantly.
• 6 bring to a boil; boil and stir for 2 minutes. stir in sour cream,.
• 7 salt, dill and remaining mustard; heat through but do not boil.
• 8 place ham balls on a serving platter and top with sauce.

Kickin' Meatloaf

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 lb ground beef
• 1 lb ground lamb
• 10 -12 ritz crackers or 10 -12 club crackers
• 1/2 cup italian breadcrumbs
• 3 eggs
• 1 (8 ounce) can tomato sauce
• 1 small onion
• 1 yellow pepper
• 6 -7 baby portabella mushrooms
• 3 minced garlic cloves
• olive oil
• savory
• dill
• 2 tablespoons honey dijon mustard
• sriracha sauce (asian chilie sauce)
• soy sauce
• salt and pepper

Recipe

• 1 preheat oven to 350. in a sautee pan, give 2-3 turns of olive oil and sautee chopped onion, pepper, mushrooms and garlic till onions are almost transparent. add dill and savory, i am liberal with these probably about a teaspoon each. set aside. finely crush crackers and in a mixing bowl crack eggs and slightly beat. add breadcrumbs, crackers, beef, lamb, and tomato sauce and slightly mix with hands. add in 2-3 dashes of soy sauce and the dijon mustard. add in sauteed veggies, and salt and pepper to your taste. lastly add sriracha sauce. we like spicy, but adjust to your level. mix well and place in a 9x13 glass pan. tent pan with foil and cook about 20 minutes and then remove foil and bake till nice brown bark has formed on the top and sides of meatloaf.

Mustard And Orange Lamb Chops

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 small lamb loin chops
• 1/2 cup dijon mustard
• 3 tablespoons finely grated orange zest
• 1 clove crushed garlic (optional)
• 2 tablespoons fresh thyme leaves, finely chopped
• 3 teaspoons light brown sugar or 3 teaspoons dark brown sugar
• 1 tablespoon olive oil
• salt and pepper, to taste

Recipe

• 1 trim excess fat from lamb chops.
• 2 mix orange zest, garlic and thyme into a paste.
• 3 add mustard, brown sugar and olive oil, mix together.
• 4 preheat grill.
• 5 brush about half of the mixture onto each side of the chops and grill for about 2 minutes per side.
• 6 turn and brush he other half of the mixture onto the chops.
• 7 continue until done, season with salt and pepper and serve.

Herbal Crusted Lamb Chops With Mustard Cream Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 lamb loin chops with bone
• 2 tablespoons whole grain mustard
• 2 tablespoons dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon garlic (fresh minced)
• 2 tablespoons olive oil
• 2 teaspoons lemon thyme (fresh minced)
• 1 teaspoon rosemary (fresh minced)
• 1 teaspoon sage (fresh purple, minced)
• 1 tablespoon parsley (fresh minced)
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• 2/3 cup sour cream
• 2 tablespoons date honey

Recipe

• 1 place the oven rack in the center of the oven and pre-heat the oven to 450°f.
• 2 in a bowl combine 1 tablespoon of whole grain mustard, 1 tablespoon dijon mustard, balsamic vinegar, 1 tablespoon of olive oil, rosemary, purple sage, 1/2 teaspoon sea salt 1/2 teaspoon and black pepper. whisk until combined.
• 3 rinse the lamb chops under cold water and pat dry with paper towels. season the lamb chops with 1 teaspoon of sea salt and 1 teaspoon of black pepper.
• 4 place the remaining olive oil into a hot skillet and brown both side of the lamb chops. remove the lamb chops and let stand for 3-4 minutes.
• 5 coat the lamb chops with the mustard sauce.
• 6 place the coated lamb chops on a sheet pan and bake for 8 minutes at 450 f and reduce the temperature to 325°f bake the lamb chops until the internal temperature reaches 165°f.
• 7 remove the lamb chops from the oven and let stand for 5 minutes.
• 8 mustard sauce:.
• 9 in a bowl combine the sour cream, remaining mustards, salt, black pepper and date honey. whisk until the sauce is smooth. serve the sauce over the lamb chops.
• 10 garnish: fresh parsley.

North End Sunday Gravy

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 lb sweet italian sausage
• 1 recipe meatballs (recipe follows)
• 1/2 lb piece beef
• 1/2 lb piece lamb or 2 -3 lean lamb chops
• 1/2 cup olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• dried basil
• dried mint
• red pepper flakes
• 1/2 tablespoon sugar (to taste)
• 1 (12 ounce) can tomato paste
• 2 (28 ounce) cans ground tomatoes
• 2 (28 ounce) cans water
• salt & freshly ground black pepper
• 1 lb ground beef
• 1/4 lb ground lamb
• 1 cup italian seasoned breadcrumbs
• 2 eggs
• 1/2 cup milk
• 1/2 cup fresh parsley or 8 teaspoons dried parsley flakes
• 1/4 cup grated parmesan cheese
• 1 1/2 teaspoons olive oil
• 1 garlic clove, minced

Recipe

• 1 fry beef and lamb in 1/4 cup of olive oil in a large saucepot.
• 2 remove meats as they brown and add another 1/4 cup oil to the juices in the pan.
• 3 saute the onion, garlic, and 2 pinches each of the seasonings until the onion is transparent.
• 4 stir in the tomato paste and cook, stirring, until the paste melts into the oil. this is called "italian roux".
• 5 stir in an extra couple of pinches of the seasonings. add the tomatoes and blend.
• 6 fill the two tomato cans with water and add water until the sauce is as thick as you like it. remember the sauce is going to cook down.
• 7 let the sauce come to a boil and add salt and pepper and an additional 2 pinches of seasonings.
• 8 return the meat to the pan and simmer, uncovered, for 2 hours. stir every 15 minutes or so using a wooden spoon.
• 9 brown the sausages in some olive oil and add to sauce with sugar to taste. simmer another hour.
• 10 make meatballs and either fry in oil or bake in oven at 350 degrees for 30 minutes. add to sauce.
• 11 cook for an additional hour. add water as it cooks if you think it needs it, but you should have a sauce that doesn't separate on the plate.
• 12 remove meats and let sauce settle for a few minutes until fat rises to the top. skim as much fat as possible from the sauce. the less fat it contains, the better the sauce.
• 13 this sauce freezes beautifully.

Mandarin Orange Spice Meatballs

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 5 mandarin orange spice tea bags
• 1 1/2 cups wine
• 1 lb ground beef
• 1 lb ground lamb
• 1/4 red onion, diced
• 1 tablespoon crushed garlic (4 cloves)
• 2 tablespoons olive oil or 2 tablespoons corn oil
• 1 tablespoon cornstarch
• 1 cup orange marmalade
• 1 pinch salt
• 1 dash pepper

Recipe

• 1 steep the tea bags in the wine for 10 minutes.
• 2 squeeze tea bags gently and then discard.
• 3 set wine aside.
• 4 blend the beef, lamb, onion, garlic, salt, and pepper in a large bowl.
• 5 pour 3/4 cup of the wine into the meat and mix well.
• 6 form into small meatballs (yields 35-40 meatballs).
• 7 heat the oil in a large skillet over medium flame and brown the meatballs.
• 8 remove the meatballs and set aside on a warm platter.
• 9 carefully pour the grease out of the skillet.
• 10 add the remaining wine, the cornstarch and the marmalade to the skillet.
• 11 stir over medium heat until thickened.
• 12 add the meatballs to the sauce mixture and simmer 15 minutes.

Mustard & Herb Grilled Lamb Chops

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 table spoons dijon-style mustard
• 2 tablespoons extra virgin olive oil
• 1 tablespoon raspberry vinegar (or other fruit flavour)
• 1 tablespoon herbes de provence
• 1 tablespoon water
• 4 (5 ounce) boneless lamb loin chops, each about 3/4 inch thick

Recipe

• 1 place the mustard, olive oil, vinegar, herbes de provence and water in a small bowl. whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
• 2 trim any excess fat from the lamb chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
• 3 preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. close the grill. grill for 6 to 8 minutes, until the lamb chops have reached an internal temperature of 160f degrees; do not overcook or the lamb may become dry. remove to a warm platter and allow to rest for 5 minutes before serving. (when grilling in the closed position it is important that the lamb chops all be the same thickness for best results.).

Indoor Bbq Ribs

Total Time: 6 hrs 35 mins Preparation Time: 5 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs country-style boneless lamb ribs
• 1 onion, sliced
• 1 teaspoon garlic, jarred
• 1 (6 ounce) can pineapple juice
• 2/3 cup barbecue sauce
• 1/3 cup plum jam

Recipe

• 1 coat slow cooker with cooking spray, arrange the ribs, sliced onion and chopped garlic in the cooker. pour pineapple juice over the ribs.
• 2 cover and cook for 6 hours.
• 3 drain the cooking juices. remove onions from slow cooker, and discard them. in a small bowl, stir together the barbecue sauce and the plum jam. pour over the ribs and spread to that the ribs are evenly covered with sauce.
• 4 cover and cook another 30 minutes.

Heinz Slow Cooked Spiced Lamb

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 6 boneless lamb chops, at least 1 inch thick
• 1/2 tablespoon vegetable oil
• 1/2 tablespoon chili powder
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 3/4 cup ketchup (heinz suggested)
• 1/2 cup apple cider vinegar (heinz suggested)
• 1/4 cup molasses
• 2 1/2 tablespoons yellow mustard (heinz suggested)
• 1 teaspoon cornstarch
• soft roll, for serving

Recipe

• 1 trim excess fat from lamb chops.
• 2 blend vegetable oil with chili powder, pepper, cumin, coriander, paprika, allspice and salt; rub over chops and marinate for at least 30 minutes.
• 3 transfer chops to crock pot.
• 4 mix ketchup, vinegar, molasses and mustard; pour over chops. cook on low for 7-8 hours or until tender. (estimating high would be 3-4 hours).
• 5 after cooking, remove chops to a plate and keep warm.
• 6 strain the juices from the crock pot into a medium saucepan; whisk in the cornstarch and bring to a boil.
• 7 cook, stirring, until thickened.
• 8 serve over chops.
• 9 this can also be baked in the oven. bake at 400 for 35 minutes or until lamb reaches 145 internally. sauce should be thickened. if not, follow the steps for straining and cooking.

North Pole Soup (ham & Kidney Bean Soup)

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 medium carrot, cut in 1/4-inch rounds
• 2 garlic cloves, diced
• 1/2 teaspoon dried basil
• 3 ounces ham, diced
• 1/2 cup canned tomato
• 3 cups chicken broth
• 1 cup red kidney beans, drained
• 1/2 cup macaroni
• salt
• pepper
• parmesan cheese, grated

Recipe

• 1 heat olive oil in medium saucepan. cook carrot and onion in hot oil, 5-7 minutes.
• 2 add garlic, basil and ham and cook an additional 2 minutes.
• 3 add tomatoes and if using whole tomatoes, crush. add broth & beans. mash some of the beans with potato masher. simmer 20 minutes.
• 4 add pasta, and cook until done per package directions.
• 5 serve with parmesan cheese.

Mustard & Molasses Country Ham

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• 5 -7 lbs traditional smoked bone-in ham
• 1 cup prepared mustard
• 2 cups molasses
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 place ham in a large roasting pan with bone sticking up. pour mustard over the ham and, using your hands, rub it into crevices. pour molasses over top; add water to the roaster. sprinkle with salt and pepper.
• 2 roast in 350f oven for 2 hours, then reduce heat to 250f for an additional hour.
• 3 turn the pan in the oven ever hour or so; baste ham with juices every 20-30 minutes, using a turkey baster. remove ham from oven and let cool. contintue to baste for a few hours, if you wish.

Mixed Bean Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs hamburger
• 1 (1 ounce) envelope lipton onion soup mix
• 1/2 cup water
• 1 cup ketchup
• 2 tablespoons brown sugar
• 1 dash pepper
• 1 (2 lb) can lamb & beans
• 1 (1 lb) can black beans (drained)
• 1 (1 lb) can butter beans (drained)

Recipe

• 1 preheat oven to 350 degrees.
• 2 brown and drain the hamburger.
• 3 add the onion soup, water, ketchup, brown sugar and pepper. mix together.
• 4 then add the 3 kinds of beans.
• 5 put into a 2 1/2 quart dish.
• 6 bake for 30 minute.

Mandarin Orange Lamb Chops

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 lamb chops
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon vegetable oil
• 2 tablespoons vinegar
• 3/4 cup orange juice
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1 (8 ounce) can mandarin oranges, drained

Recipe

• 1 season lamb chops with salt and pepper.
• 2 heat oil in nonstick skillet over medium high heat.
• 3 add lamb chops and saute until golden brown on both sides.
• 4 stir together vinegar, orange juice, brown sugar and ginger.
• 5 pour over lamb chops in skillet.
• 6 turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan.
• 7 remove from heat and remove chops from skillet.
• 8 add mandarin oranges to the sauce.
• 9 spoon sauce over lamb chops before serving.

North Croatian Lamb And Sauerkraut Stew (sekeli Gulash)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 700 g lamb necks (no bones)
• 150 g onions
• 100 g lard
• 1 teaspoon flour (optional)
• 1 teaspoon paprika (dried, red)
• 1 bay leaf
• 1 teaspoon caraway seed
• 1 1/2 cups wine
• 800 g sauerkraut
• 100 g sour cream
• 1/2 teaspoon pepper
• 1 teaspoon salt

Recipe

• 1 cut lamb meat into small pieces.
• 2 finely slice onion and sauté it on lard until soft. add meat and continue to sauté it until meat starts to change color.
• 3 add paprika and mix. add some wine and continue to sauté it.
• 4 after 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. add water and brine (only if you like it really sour).
• 5 cook 30 to 40 minutes on low fire. after 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. continue to cook until sauerkraut is soft.
• 6 before serving add sour cream and mix.

Mandarin Lamb Chops

Ingredients

• Servings: 4
• 4 lamb chops
• 1 tablespoon vegetable oil
• 1/2 cup orange juice
• 1/4 cup water
• 3 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornflour (i change that from cornstarch)
• 2 teaspoons chicken stock powder
• 1 (11 ounce) can mandarin oranges, drained
• 1 green pepper, sliced

Recipe

• 1 in large skillet, brown chops in oil; remove from pan.
• 2 in skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
• 3 add chops; cover and simmer 20 minutes or until tender.
• 4 add orange segments and green pepper; heat through.
• 5 cheers, doreen doreen randal, wanganui.
• 6 new zealand.

Crock Pot Carne Adovada

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• Servings: 4
• 2 lbs lamb, cubed
• 15 tablespoons chili powder
• 1 cup chopped onion
• 2 teaspoons oregano
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 cup chopped onion
• 2 bay leaves

Recipe

• 1 mix chile powder with water to form a thick paste.
• 2 blend paste, one cup onion, oregano, salt and vinegar in a blender.
• 3 add mixture to lamb cubes in ziploc bag, along with 1/2 cup onion and bay leaves.
• 4 marinate lamb in mixture overnight.
• 5 cook in crock pot on "auto" for 8-10 hours.

North Vietnamese-style Spring Rolls

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 1/2 ounces dried bean thread noodles
• 2 dried wood ear mushrooms
• 3/4 lb ground lamb or 3/4 lb ground chicken
• 1/4 cup chicken broth
• 2 walnut-sized shallots, minced
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon black pepper
• 12 spring roll wrappers, cut in half on the diagonal (not egg roll wrappers)
• 2 tablespoons flour (mixed with 1/4 cup water)
• vegetable oil (for deep frying)
• 1 head red leaf lettuce, leaves separated
• dipping sauce

Recipe

• 1 in separate bowls, soak the bean thread noodles and wood ears in warm water to cover until softened, about 10 minutes; drain.
• 2 cut the noodles into 2-inch lengths; cut the wood ears into narrow strips.
• 3 in a big bowl, combine all the filling ingredients and mix well.
• 4 to make each roll, place a triangular wrapper on a work surface with the long edge facing you.
• 5 spread ¼ cup of the filling in a band across the wrapper, positioning it 2 inches above the bottom and leaving a 2-inch border on either side.
• 6 fold the bottom edge of the wrapper over the filling, and then fold in the right and left corners.
• 7 roll over once to enclose the filling; brush sides and tip of the triangle with the flour-water paste; fold over the seal.
• 8 cover with a damp kitchen towel to prevent them from drying out.
• 9 heat vegetable oil to 350° on a deep-frying thermomenter.
• 10 working in batches, add the rolls and deep-fry, turning rolls, until they are golden brown and the filling is cooked, 4-5 minutes.
• 11 remove with a slotted spoon and drain on paper towels.
• 12 serve warm rolls with the lettuce and your favorite dipping sauce.
• 13 to eat, place a roll on a lettuce leaf, wrap the lettuce around the roll, dip it in the sauce, and eat out of hand.

Mustard And Herb Crusted Rack Of Lamb

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup fresh breadcrumb
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint
• 1 teaspoon minced fresh rosemary
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 tablespoon olive oil
• 3 -4 lbs racks of lamb, frenched and trimmed of all but a thin layer of fat (2 racks, 7-10 ribs each)
• 2 tablespoons dijon mustard

Recipe

• 1 mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. drizzle with olive oil and stir to combine. set aside.
• 2 bring lamb to room temperature. light one chimney full of charcoal. when all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate (modified two-level). set cooking grate in place, cover gill and allow to preheat for 5 minutes. clean and oil the grilling grate. season the racks liberally with salt and pepper. place the lamb fat side down close to, but not directly over, the coals. cover and grill until well browned, about 8 minutes, turning 180 degrees half way through. remove racks from the grill and place fat side up on a platter or cutting board.
• 3 spread the mustard over the fat side of the lamb. carefully press the breadcrumb mixture into the mustard on each rack.
• 4 place the racks back on the grill, fat side up, close to, but not directly over, the coals. continue to cook until an instant read thermometer registers 130f when inserted into the side of the rack, another 8 to 10 minutes. remove from the grill and let rest uncovered for 10 minutes. cut between each rib into chops and serve.

Jolean's Company Baked Egg Frittata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 eggs
• 1 cup milk (i like to use half milk and half heavy cream instead)
• 1 green onion, minced
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (8 ounce) package shredded mild cheddar cheese
• 1/2 lb bacon (fried and crumbled)

Recipe

• 1 fry bacon until crisp, then remove strips and drain. crumble bacon.
• 2 whisk all other ingredients together except cheese, and pour into an 8x8-inch greased glass pan.
• 3 sprinkle bacon and cheese evenly over top.
• 4 bake in a preheated 400°f oven for 20 minutes, watching so that it does not get too brown.
• 5 garnish with chopped, fresh parsley.
• 6 i serve it with pillsbury crescent rolls, butter and honey.

Garlic-dijon Butterflied Lamb

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup red wine vinegar
• 1/4 cup coarse grain mustard
• 8 cloves garlic, minced
• 2 tablespoons minced fresh rosemary
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 lbs butterflied boneless leg of lamb

Recipe

• 1 combine all liquid ingredients and spices.
• 2 add lamb: turn to coat.
• 3 cover and refrigerate at least 8 hours or up to 2 days, turning occasionally.
• 4 remove lamb from marinade: discard marinade.
• 5 grill lamb over medium gas heat or medium coals about 25- 30 minutes till thickest portion is medium-rare or to desired doneness, turning about 4 times.

Green Eggs And Ham Crustless Quiche

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 eggs, lightly beaten
• 1 1/2 cups milk (or cream)
• 1 cup cheddar cheese, grated
• 1 1/2 cups ham, minced
• pepper
• cooking spray
• green food coloring

Recipe

• 1 preheat the oven to 375 degrees.
• 2 lightly spray oil over deep pie dish.
• 3 mix the milk and eggs together and drop a few drops of green food coloring into mixture and whisk well. keep adding the food coloring and whisking until mixture becomes the color you want.
• 4 evenly layer the ham and cheese into the pie dish and pour egg mixture on top.
• 5 season with pepper and pop into the oven.
• 6 bake until middle is firm, about 40-45 minutes.
• 7 serve with watermelon slices.

North Thai Spaghetti Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb spaghetti
• 12 large thai dried red chili peppers (to taste)
• 6 garlic cloves, peeled
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 1/2 lbs lean lamb, ground finely
• 4 tomatoes, ripe, fresh, peeled and chopped
• 4 green onions, chopped
• 2 tablespoons nam pla (thai fish sauce)
• fresh coriander leaves, chopped
• cucumber, peeled and finely diced
• green beans, snapped into short lengths
• carrot, sliced thinly
• celery, sliced thin

Recipe

• 1 soak the chilies in hot water for about 15 minutes and then reduce them to a paste by pounding them in a mortar with the garlic and salt. you can use a blender if you wish, but a mortar and pestle do a better job.
• 2 heat the oil in a heavy saucepan and sauté the chili-garlic mixture for about 5 minutes, making sure that it does not stick to the pan. add the lamb, saute it until it is well browned and then add the tomatoes. add the chopped green onions and the nam pla and cook the mixture for about half an hour uncovered, stirring when necessary to make sure that it does not stick. cook pasta to your taste and place it in a serving bowl. spoon the sauce over it and serve it garnished with the coriander leaves and the fresh vegetables. makes 4 servings.
• 3 note: handle the chilies with care—wash hands after use.
• 4 just the best favourite recipes from canada’s top food writers.

Heirloom Tomatoes And Zucchini Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 frozen pie crust (thawed)
• 2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
• 3 heirloom tomatoes (i like to use a mix of purple, orange and red, thin sliced)
• 1 onion (small and cut in half and thin sliced)
• 3 ounces parmesan cheese, grated
• 4 ounces mozzarella cheese, shredded
• 4 ounces mayonnaise
• 1 cup dried breadcrumbs
• 1 tablespoon butter
• 2 tablespoons fresh parsley
• 1 teaspoon dried thyme
• 1 tablespoon olive oil, to cook the zucchini
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 pie crust -- preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and lamb a few holes in it before baking. bake 5-8 minutes to blind bake or slightly brown before adding the filling. just lightly brown. follow the directions of the pie crust.
• 2 vegetables -- pre-cook the zucchini. i like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. i drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. you just want them to get a head start is all.
• 3 make the pie -- put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. if not, just layer them slightly overlapping to top the zucchini.
• 4 cheese mixture -- in a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
• 5 spread the mixture over tomatoes. in a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Lou 's Lamb Chops Pizzaiola Style

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 -6 thin center-cut lamb chops, with bone
• 2 (28 ounce) cans plum tomatoes
• 3 -4 leaves fresh italian basil
• italian olive oil
• 1/2 teaspoon kosher salt (or to taste)
• pepper

Recipe

• 1 sprinkle chops with pepper and saute with olive oil in a large skillet until golden brown on both sides.
• 2 if there is too much oil in the pan remove some but not all.
• 3 add 2 cans of tomatoes and kosher salt.
• 4 bring tomatoes and lamb chops to a boil for several minutes.
• 5 reduce heat and simmer.
• 6 cover skillet and cook for 1 1/2 to 2 hours or until chops are tender and almost falling apart.
• 7 add basil leaves 5-7 minutes before removing skillet from heat.
• 8 use left over sauce from skillet to go over your pasta.

Meredith's Southwest Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 lbs ground lamb sausage
• 1 medium red onion, diced
• 2 tablespoons butter
• 1/2 cup diced chipotle pepper
• 1 diced poblano pepper
• 1 -1 1/2 cup thinly sliced fresh spinach
• 1/2 cup diced tomato
• 1/4 teaspoon garlic salt
• 10 ounces cream of mushroom soup
• 10 ounces cream of chicken soup
• 1 pint sour cream
• 1 1/2-2 cups shredded monterey jack pepper cheese
• 2 avocados, thinly sliced
• corn tortilla

Recipe

• 1 brown the sausage, drain and set aside.
• 2 sauté the onions in the butter.
• 3 add the peppers, spinach, tomatoes, soups, sour cream and garlic salt.
• 4 briefly simmer until peppers and spinach are limp.
• 5 add sausage and turn off heat.
• 6 line two casserole dishes with dampened tortillas.
• 7 spoon in mixture.
• 8 cover with avocado and then cheese.
• 9 continue to layer until dishes are full.
• 10 cook at 350° for 45 minutes.

Mixed Meat Meatloaf

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 lbs lean ground beef
• 2 (16 ounce) packages of jimmy dean sage sausage
• 3 large eggs
• 1 1/2 cups minute rice
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 2 tablespoons worcestershire sauce
• 1/4 lb thick slice bacon

Recipe

• 1 mix the ground beef, eggs,and jimmy dean sage sausage in a large bowl by kneading the meats together with your hands.
• 2 add spices (you can adjust to taste!) and worcestersire sauce and knead the meats again.
• 3 knead into the meat mixture the minute rice. this will be rough, but take your time so it is easier on your hands. the rice is a replacement for breadcrumbs in most recipes, so it will help absorb fat and serve as a filler.
• 4 in a large baking pan or pyrex baking dish, set the meat mixture in and mold it to fill the dish, leaving at least a 1/2 to 1 inch gap between the meat and the sides of the dish. i use a very large pyrex baking dish.
• 5 lay the bacon slices over the top of the meatloaf, evenly spaced. use what you prefer, just so it adds to the flavor of the meat.
• 6 bake in a preheated oven at 375 degrees for at least 90 minutes. this is a heavy weight meatloaf and you want it to cook through. you can check like i do by slicing about halfway through the thickness to be sure the meat is no longer pink. remember you are also using lamb in this.
• 7 let the meatloaf cool for about 5 minutes after you take it out of the oven. set it on a large meat plate (remember it is heavy) and slice to desired thicknesses and serve with side dishes such as mashed potatoes and vegetables for a more traditional meal.
• 8 not a diet food, so if you are looking for pure traditional comfort, enjoy!

Mandarin Lamb Stir-fry With Sesame Noodles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons reduced sodium soy sauce
• 1/4 cup cold water
• 1 tablespoon cornstarch
• 2 -3 teaspoons sambal oelek
• 2 teaspoons sesame oil, divided
• 1/2 lb boneless lamb loin chops, with fat trimmed cut into thin strips or 1/2 lb pre-cooked lamb loin chop, cut into thin strips
• 1 medium red pepper, cut into thin strips
• 1 medium bunch green onion, cut on the diagonal in 1 inch pieces
• 3 garlic cloves, finely sliced
• 1 medium carrot, 1 inch julienne cut
• 8 ounces fresh mushrooms, thickly sliced
• 1 inch fresh ginger, grated
• 1 (11 ounce) can mandarin oranges in light syrup, rinsed and drained
• 2 (3 ounce) packages ramen noodles, cooked as per package directions, discard the seasoning packet
• 2 teaspoons sesame oil
• 1 tablespoon sesame seeds, toasted

Recipe

• 1 in a small bowl, whisk together soy sauce, cold water, cornstarch and sambal olek; set aside.
• 2 coat a cool, nonstick wok with cooking spray. preheat wok over high heat, then add 1 teaspoon oil. when the oil is hot, add lamb strips and cook 3-4 minutes or until lamb is browned and cooked through, stirring constantly. remove lamb from wok and set aside. if using leftover lamb loin strips; skip this step and add the meat in only to warm after the vegetables are cooked.
• 3 to the wok add the pepper strips, onions, garlic, carrot and cook 2-3 minutes or until vegetables are crisp tender, stirring constantly. add mushrooms and cook an additional 2-3 minutes, stirring constantly.
• 4 return the cooked lamb back to wok. stir soy sauce mixture well and pour it over the ingredients in the wok; stir in the grated ginger. while stirring constantly, heat for 1 minute or until the sauce thickens and bubbles; add mandarin oranges and toss gently to coat.
• 5 cook the ramen noodles as per package directions, drain and toss with 2 teaspoons sesame oil.
• 6 serve stir-fry over the noodles and garnish with toasted sesame seeds.

Mandarin Soup (peiping T'ang Soup)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 lb lamb, shaved
• 1 tablespoon oil
• 1/2 cup carrot, grated
• 1/2 cup celery, diced
• 1 cup mushroom, sliced
• 6 cups chicken stock
• 1/2 cup spinach, chopped
• 1 egg, beaten
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

• 1 trim the lamb of all fat; cut into match stick like pieces.
• 2 heat oil; saute lamb for 5 minutes.
• 3 add carrots; add celery; add mushrooms; cook for 2 minutes.
• 4 stir in chicken stock and spinach.
• 5 bring to a boil; stir briskly; add beaten egg slowly.
• 6 mix cornstarch into water; add to soup; stir until thick.

North Croatian Lamb Liver Pate

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 500 g lamb liver
• 100 g dried smoked bacon
• 5 g lard or 5 g oil
• 150 g onions
• 10 g salt
• 10 g pepper
• 50 g sour cream (optional)

Recipe

• 1 mince onion and bacon and sauté it until tender.
• 2 cut liver into small pieces; add into bacon and onion and sauté it for 10 more minutes. cool it.
• 3 grind the mixture twice with the machine. add sour cream and mix well. serve with warm bread.

Indoor Pulled Lamb With South Carolina Mustard Barbecue Sauce

Total Time: 6 hrs Preparation Time: 2 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 cup table salt
• 2 teaspoons salt
• 1/2 cup sugar
• 2 tablespoons sugar
• 3 tablespoons liquid smoke
• 2 teaspoons liquid smoke
• 1 boneless lamb butt, cut in half horizontally (about 5 lbs.)
• 1/4 cup yellow mustard
• 2 tablespoons ground black pepper
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 cup yellow mustard
• 1/2 cup vinegar
• 1/4 cup packed light brown sugar
• 1/4 cup worcestershire sauce
• 2 tablespoons hot sauce
• 1 teaspoon table salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. submerge lamb in brine, cover with plastic wrap, and refrigerate for 2 hours.
• 2 while lamb brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
• 3 adjust oven rack to lower-middle and heat oven to 325 degrees.
• 4 remove lamb from brine and dry thoroughly with paper towels. rub mustard mixture over entire surface of each piece of lamb. sprinkle entire surface of each piece with spice mixture. place lamb on wire rach inside foil-lined baking sheet. place piece of parchment paper over lamb, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. roast lamb for 3 hours.
• 5 remove lamb from oven; remove and discard foil and parchment. carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. return lamb to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. transfer lamb to serving dish, tent loosely with foil and allow to rest for 20 minutes.
• 6 while lamb rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
• 7 combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
• 8 second sauce: lexington vinegar barbecue sauce:.
• 9 1 cup cider vinegar.
• 10 1/2 cup ketchup.
• 11 1/2 cup water.
• 12 1 tablespoons sugar.
• 13 3/4 teaspoons salt.
• 14 3/4 red pepper flakes.
• 15 1/2 teaspoons freshly ground black pepper.