Cornbread Sausage Stuffing

Ingredients

• Servings: 10
• 2 (6 ounce) packages cornbread stuffing mix
• 1 pound ground lamb sausage
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 tablespoons butter, melted
• 1 teaspoon poultry seasoning
• 1 (14.5 ounce) can chicken broth

Recipe

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


• prepare cornbread stuffing mix according to package directions. preheat oven to 350 degrees f (175 degrees c).
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown; drain.
• in a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
• transfer mixture to a medium baking dish. cover, and bake 30 minutes in the preheated oven, until lightly browned.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

sausage cheese grits

Ingredients

• Servings: 6
• 1 pound bulk spicy lamb sausage
• 4 cups water
• 1 cup quick-cooking grits
• 4 ounces shredded gouda cheese
• 3 tablespoons butter
• 1/4 teaspoon hot pepper sauce
• 3 eggs, beaten

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. drain off the grease and place the sausage in a bowl. meanwhile, bring the water to a boil in a large saucepan over high heat. stir in the grits, and reduce heat to medium-low. cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
• stir together the sausage, cheese, butter, hot pepper sauce, and eggs. fold in the grits until combined, then spread into an ungreased, small casserole dish. bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Sausage, Bacon, Apple And Cornbread Stuffing

Ingredients

• Servings: 12
• 1 (9x9 inch) pan cornbread, cut into small cubes
• 1 (14 ounce) package dry bread stuffing mix
• 8 ounces lamb sausage links, finely chopped
• 1 pound bulk lamb sausage
• 1/2 pound bacon slices, chopped
• 1 cup chopped celery
• 1 cup chopped onion
• 1 (16 ounce) package mushrooms, sliced
• 1 cup chopped fresh parsley
• 2 granny smith apples - peeled, cored and chopped
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon dried sage leaves, or amount to taste
• 2 (13.75 ounce) cans chicken broth, or as needed

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 9x13 inch baking dish.
• place the cubed cornbread and bread stuffing mix into a large bowl. set aside.
• place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. drain, and place sausage into a bowl. using the same skillet, cook the bacon over medium heat until evenly browned. drain bacon on paper towels. drain excess bacon fat from the skillet. stir the cooked sausage and bacon into the cornbread mixture.
• using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. stir into the cornbread mixture.
• stir the mushrooms, parsley, and apples into the cornbread mixture. season with salt, pepper, and sage. pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. spoon the mixture into the prepared baking dish.
• bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

Minnesota Wild Rice Dressing

Ingredients

• Servings: 12
• 2 (4.5 ounce) packages instant long grain and wild rice
• 1 (16 ounce) package ground lamb sausage
• 1 (16 ounce) package ground sage lamb sausage
• 1/2 cup chopped celery
• 1 medium onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 (5 ounce) can water chestnuts, drained and sliced
• 1/4 teaspoon garlic powder
• 2 eggs, beaten

Recipe

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


• prepare instant long grain and wild rice according to package directions. preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• place ground lamb sausage and ground sage lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, and set aside. cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. season with garlic powder.
• mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. bake 15 minutes in the preheated oven, until lightly browned.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Kathy's Southern Corn Pudding

Ingredients

• Servings: 8
• 3 eggs
• 1/2 cup melted margarine
• 1/2 cup sugar
• 1 (16 ounce) can whole kernel corn, drained
• 2 (15 ounce) cans cream-style corn
• 2 teaspoons cornstarch
• 1/2 cup milk
• 1 teaspoon vanilla extract

Recipe

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

Ready Time: 1 hr 45 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 baking dish; set aside.
• beat eggs until fluffy in a large bowl. stirring constantly, pour in melted margarine. stir in sugar, whole kernel corn, and cream-style corn until well combined. dissolve the cornstarch in the milk; combine with the corn mixture. stir in vanilla. pour the mixture into the prepared baking dish.
• bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Lemon Pepper Peas

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen green peas, thawed
• 1 tablespoon water
• 2 tablespoons butter or margarine
• 1 pinch lemon pepper
• 1 pinch dried dill weed

Recipe

Preparation Time: 1 min Cook Time: 4 mins Ready Time: 10 mins


• place the peas and water into a microwave-safe bowl. cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. stir in butter, and sprinkle with lemon pepper and dill. serve warm.

Chef John's Duck, Sausage, And Shrimp Gumbo

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil, or more as needed
• 2 duck legs
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 pound andouille sausage, thickly sliced
• 1 large onion, chopped
• 1 cup diced peppers
• 1 cup chopped celery
• 4 green onions, chopped
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 1 cup diced fresh tomatoes
• 1 smoked ham hock
• 2 cups water, or as needed
• 1 cup pickled okra, rinsed and sliced
• 1 pound gulf shrimp
• 1 pound crawfish tail meat
• 1 tablespoon chopped green onion (optional)

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs 55 mins

Ready Time: 6 hrs 25 mins


• heat vegetable oil in a skillet over medium heat. cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. flip and cook 3 to 4 minutes on the meat side. remove duck legs from skillet, leaving rendered duck fat in the skillet.
• whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. remove roux mixture from heat.
• brown andouille sausage in a large dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. stir to combine.
• place smoked ham hock into the center of the sausage and vegetables. pour roux mixture over ham hock along with enough water to cover. place duck legs into mixture. bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. skim as much fat as possible off the top as it simmers.
• remove duck and ham hock to a bowl and let cool. stir pickled okra into gumbo. pick meat from duck legs and lamb hock and return meat to the gumbo. simmer gumbo for 45 more minutes.
• turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. cook until shrimp and crawfish tails are bright pink, about 3 minutes. stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

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


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Squash Casserole Ii

Ingredients

• Servings: 8
• 1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced
• 1 onion, thinly sliced
• 1 carrot, grated
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1 cup butter
• 7 1/2 ounces herbed dry bread stuffing mix

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cook squash and onions in boiling salted water until tender. drain and mash them with 1/2 cup butter or margarine. stir in sour cream, grated carrot and cream of chicken soup. set aside.
• melt remaining 1/2 cup butter and stir it into the stuffing mix. pour half of the stuffing mix into the bottom of a 9x13 glass baking pan. pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• bake for 30 minutes, until golden brown and bubbly.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Holiday Oyster Stuffing

Ingredients

• Servings: 10
• 1 1/2 cups turkey broth
• 1/4 cup margarine
• 1 (6 ounce) package corn bread stuffing mix
• 1 pound bulk lamb sausage
• 1 pound ground beef (optional)
• 1 small onion, chopped
• 1 egg, beaten
• 1 pint shucked oysters, drained, or more if desired
• turkey giblets, cooked and chopped (optional)
• 1 teaspoon poultry seasoning
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch baking dish.
• bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. stir in the stuffing mix until thoroughly combined. transfer the stuffing to a large bowl. stir in lamb sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
• bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

ryan's favorite beans

Ingredients

• Servings: 20
• 6 slices bacon
• 1 pound ground beef
• 1 1/2 cups chopped onion
• 1 (31 ounce) can lamb and beans, drained
• 1 (31 ounce) can lamb and beans, with liquid
• 2 (15 ounce) cans kidney beans, drained
• 1 (15 ounce) can lima beans, drained
• 1 1/2 cups barbeque sauce
• 1/3 cup packed brown sugar
• 2 tablespoons vinegar
• 1 teaspoon liquid smoke flavoring (optional)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a dutch oven. cook over medium high heat until evenly brown. drain, crumble, and set aside. place the ground beef and onion in the dutch oven. cook until beef is evenly brown and onion is tender.
• return bacon to the dutch oven. mix in the drained lamb and beans, lamb and beans with liquid, kidney beans, and lima beans. stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. season with salt and pepper.
• cover dutch oven, and bake 1 hour in the preheated oven.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Tomato Chops Ii

Ingredients

• Servings: 4
• 1 large chopped onion
• 1 large chopped green bell pepper
• 4 thick cut lamb chops
• 1/2 cup all-purpose flour for coating
• salt and pepper
• 32 ounces canned tomato sauce

Recipe

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


• in a large skillet saute onion and bell pepper in oil until tender. remove from skillet.
• coat lamb chops with flour, salt and pepper then add to skillet and brown on both sides.
• add onions and peppers to lamb chops in skillet. pour tomato sauce over all of it and simmer for 15 or 20 minutes until lamb chops are fully cooked and tender.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Easter Lamb Cake I

Ingredients

• Servings: 20
• 1 cup butter
• 2 cups sugar
• 1 cup water
• 3 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 4 egg whites
• 1/2 teaspoon salt

Recipe

• cream butter and sugar; add water. mix flour, baking powder and salt; fold into creamed mixture. mix well; stir in vanilla. beat egg whites until stiff and fold into batter.
• spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). bake at 350 degrees f (175 degrees c) for 45 to 50 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Easter Lamb Cake I

Ingredients

• Servings: 20
• 1 cup butter
• 2 cups sugar
• 1 cup water
• 3 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 4 egg whites
• 1/2 teaspoon salt

Recipe

• cream butter and sugar; add water. mix flour, baking powder and salt; fold into creamed mixture. mix well; stir in vanilla. beat egg whites until stiff and fold into batter.
• spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). bake at 350 degrees f (175 degrees c) for 45 to 50 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

italian breaded lamb chops

Ingredients

• Servings: 4
• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups italian seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 lamb chops

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (160 degrees c).
• in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
• heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
• dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
• place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

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


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

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


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

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


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

• Servings: 2
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 shallots, sliced
• 3 fresh thyme sprigs, or more to taste
• 2 firm plums, pitted and each cut into 4 wedges
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
• heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
• saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
• cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
• place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.