wild rice casserole

Ingredients

• Servings: 8
• 1 pound ground lamb sausage
• 2 skinless, boneless chicken breast halves, chopped
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 cup chopped celery
• 3 cups chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (6 ounce) package long grain and wild rice mixture
• 1 (3 ounce) package sliced almonds

Recipe

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

Ready Time: 2 hrs


• in a large skillet combine the sausage, chicken, onion, garlic and celery. saute over medium heat until sausage and chicken are browned and vegetables are tender. crumble sausage, drain fat from skillet and return sausage to skillet.
• preheat oven to 350 degrees f (175 degrees c).
• stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. mix well and spoon mixture into a lightly greased 9x13 inch baking dish. sprinkle with almonds.
• cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

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.

shrimp in lobster sauce

Ingredients

• Servings: 5
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 pound ground lamb
• 1 pound fresh shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1/2 teaspoon white sugar
• 5 green onions, chopped
• 1 cup water, or as needed
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 eggs, beaten

Recipe

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


• heat the oil in a large skillet over medium heat. add garlic, and cook for a few minutes, just until fragrant. crumble in the lamb; cook and stir until no longer pink, about 5 minutes. add the shrimp; cook and stir until pink and opaque.
• mix in the soy sauce, sugar and green onions. pour in 2 cups of water, and bring to a boil. simmer for 3 minutes. stir together remaining water and cornstarch. stir into the skillet gently and allow to simmer until thickened. turn off the heat to ensure a smooth sauce. stir in the eggs, and serve immediately over rice.

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.

ham ballz

Ingredients

• Servings: 18
• 3 pounds ground ham
• 1 1/2 pounds ground lamb
• 1/2 pound ground beef
• 1 1/2 cups cracker crumbs
• 3 eggs
• 1 1/2 cups milk
• 1/2 cup chopped onion (optional)
• 1/2 cup all-purpose flour for coating
• 1 3/4 cups brown sugar
• 1 1/2 cups water
• 2/3 cup vinegar
• 2 tablespoons dry mustard

Recipe

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

Ready Time: 3 hrs 50 mins


• in a large bowl, mix together the ground ham, lamb and beef, cracker crumbs, eggs, milk, and onion. form 1/2 cupfuls of the meat into balls, and roll in flour. place in a baking dish, and refrigerate for 2 hours or overnight.
• preheat the oven to 350 degrees f (175 degrees c). in a saucepan, combine the brown sugar, water, vinegar and mustard. mix well, and bring to a boil. pour over the ham balls before baking.
• bake for 1 hour and 20 minutes in the preheated oven, basting occasionally with the drippings.

Dad's Oyster Dressing

Ingredients

• Servings: 8
• 2 cups wild rice
• 1/2 pound lamb sausage
• 1 bunch green onions, chopped
• 2 stalks diced celery
• 1 pint unopened, fresh, live medium oysters
• 3 tablespoons chopped fresh parsley
• salt to taste
• ground black pepper to taste
• 2 pinches paprika

Recipe

• open and quarter the oysters. reserve the liquid.
• cook rice in boiling salted water till tender, about 40 minutes. drain, and place in shallow pan. place pan in a 275 degree f(135 degree c) oven to dry out for a few minutes.
• saute lamb in skillet over medium heat. remove lamb from pan using a slotted spoon. drain off all but a couple of tablespoons grease.
• saute onions and celery. add into this a small amount of oyster liqueur if onions and celery get too dry. add in oysters with remaining liqueur. cook 7 - 10 minutes, until oysters curl on edges. drain this mixture in a colander.
• combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
• bake at 350 degrees f (175 degrees c) till heated through.

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.

lamb chops with vinegar

Ingredients

• Servings: 6
• 6 (6 ounce) boneless lamb loin chops
• 3 tablespoons butter
• 3/4 cup white vinegar
• 1/4 cup water
• salt and pepper, to taste
• 4 anchovy fillets, chopped
• 2 teaspoons softened butter
• 1/2 teaspoon all-purpose flour

Recipe

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


• pound lamb chops to 1/4 inch thickness. melt 3 tablespoons of butter in a skillet over medium-high heat and brown lamb on both sides, about 2 minutes per side. drain fat. pour water, vinegar, salt, and pepper in pan. bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. remove chops from skillet, leaving juices, and place on a platter to keep warm.
• mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. whisk this paste into the simmering liquid to thicken. cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. pour sauce over lamb chops to 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.

sausage and cheese fluffins

Ingredients

• Servings: 12
• 2 3/4 cups all-purpose flour*
• 1 (.25 ounce) envelope fleischmann's® rapidrise yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon spice islands® italian herb seasoning
• 1 1/4 cups very warm water (120 to 130 degrees f)
• 1 tablespoon mazola® corn oil
• 1 1/4 cups cooked, crumbled sausage
• 1 cup 1/4-inch cubed mozzarella cheese
• for dipping (optional):
• pizza sauce

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• combine 1-1/2 cups flour, undissolved yeast, sugar, salt and italian herb seasoning in large mixer bowl. add water and oil; beat 2 minutes on medium speed. gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. stir in sausage and cheese. cover bowl and let rest 10 minutes.
• portion dough into 12 (2-1/2 inch) generously greased muffin cups or 36 mini muffin cups using a scoop or two spoons (do not use paper liners). cover and let rise 35 to 45 minutes. dough will rise, but not double in size.
• bake in preheated 375 degrees f oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. let cool on wire rack for 2 minutes. run a knife around each roll to remove from pan. serve warm with pizza sauce for dipping, if desired. refrigerate any leftovers.

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.

Slow Cooker Baked Beans

Ingredients

• Servings: 8
• 1 pound dry great northern beans
• 8 cups water
• 4 ounces diced salt lamb
• 1 cup chopped onion
• 1/2 cup molasses
• 1/3 cup packed brown sugar
• 1 teaspoon dry mustard
• 1/8 teaspoon ground black pepper

Recipe

Cook Time: 14 hrs

Ready Time: 14 hrs


• the night before, combine the great northern beans and water in a large saucepan. bring to a boil, and cook for 1 1/2 hours. pour beans and their liquid into a bowl, cover and refrigerate overnight.
• in the morning, drain off liquid, reserving 1 cup. pour beans and the reserved liquid into the crock of a slow cooker. stir in the salt lamb, onion, molasses, brown sugar, mustard and pepper. cover, and cook on low for 12 to 14 hours. stir before serving.

Bandito Beans

Ingredients

• Servings: 24
• 1 pound mild lamb sausage
• 1 (15 ounce) can wax beans, drained
• 1 (15 ounce) can cut green beans, drained
• 1 (15 ounce) can lima beans, drained
• 1 (15 ounce) can black beans, drained
• 1/2 (28 ounce) can barbeque baked beans, with liquid
• 1 (15 ounce) can chili beans, with liquid
• 1 (6 ounce) can tomato paste
• 1 cup packed light brown sugar
• 1/4 cup barbeque sauce
• 1 small green bell pepper, diced
• 1 small yellow onion, diced
• 1 teaspoon fennel seed

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• place sausage in a skillet over medium heat, and cook until evenly brown. drain grease, and transfer sausage to a slow cooker.
• into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. mix in baked beans with liquid and chili beans with liquid. stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
• cover slow cooker. cook on low at least 5 hours.

Pinakbet

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 pound lamb loin, chopped
• 1/2 pound peeled and deveined prawns
• salt and pepper to taste
• 1 tomato, chopped
• 1/4 pound zucchini, seeded and cut into bite-size pieces
• 1/4 pound fresh okra, ends trimmed
• 1/4 pound fresh green beans, trimmed
• 1/4 pound eggplant, cut into bite-size pieces
• 1 small bitter melon, cut into bite-size pieces

Recipe

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


• heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. stir in the lamb and cook until completely browned, 5 to 7 minutes. stir the shrimp into the mixture; season with salt and pepper. continue cooking until the shrimp turn pink, about 5 minutes. add the tomato to the pot, cover, and let cook 5 minutes. stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. serve hot.

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.

Sausage And Apple Stuffing

Ingredients

• Servings: 12
• 1/2 pound ground lamb breakfast sausage
• 2 tablespoons butter
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1 (12 ounce) package herb-seasoned dry bread stuffing mix
• 3 apples - peeled, cored and cubed
• 1 tablespoon chicken broth

Recipe

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


• place ground lamb breakfast sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
• melt butter in a medium saucepan over medium heat. stir in celery, onion and water chestnuts. cook and stir until tender. remove from heat.
• preheat oven to 325 degrees f (165 degrees c).
• prepare herb-seasoned dry bread stuffing mix according to package directions. mix in sausage, celery mixture, apples and chicken broth.
• transfer mixture to a medium baking dish. bake in the preheated oven 30 minutes, or 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.

party pancit

Ingredients

• Servings: 6
• 1/2 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 bunch green onions, chopped into 1 inch pieces
• 2 hot chile peppers, minced
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 cup chopped cooked chicken breast
• 1 cup peeled, chopped shrimp
• 3 links spicy lamb sausage, sliced
• 1/2 cup
• 1/4 cup soy sauce
• 7 cups chicken broth
• 1 (12 ounce) package rice noodles
• 1/2 pound fresh bean sprouts
• 1/2 pound snow peas

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large dutch oven or wok, heat oil and stir-fry garlic, ginger, green onions, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink and sausage is slightly browned. stir in the and soy sauce and simmer 2 to 3 minutes. cover and set aside.
• in a large saucepan, bring chicken broth to a rolling boil. add noodles and cook over high heat for 2 minutes. drain immediately and rinse with cold water.
• place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. stir in the snow peas and saute 2 minutes. stir in cooked noodles and toss until well mixed. serve immediately.

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.

Barbequed Country Ribs

Ingredients

• Servings: 6
• 3/4 cup cold water
• 3/4 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons worcestershire sauce
• 1 tablespoon salt, or to taste
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cracked black pepper
• 1 (4 pound) package country-style lamb ribs
• water, to cover

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ready Time: 1 hr 55 mins


• stir cold water, ketchup, vinegar, worcestershire sauce, salt, paprika, chili powder, and black pepper together in a large pot. add ribs to the pot. pour enough water into the pot to cover the ribs completely.
• bring the water to a boil, reduce heat to medium-low, and cook at a simmer until ribs are tender, about 90 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook ribs on preheated grill, basting frequently with sauce, until browned, 12 to 15 minutes.

Pj's Sweet Potato Mash

Ingredients

• Servings: 8
• 6 (8 ounce) sweet potatoes
• 1 1/2 tablespoons prepared horseradish
• 2 tablespoons honey
• 2 tablespoons butter or margarine
• 1/2 teaspoon salt
• 1/4 cup heavy cream

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat the oven to 400 degrees f (200 degrees c). place potatoes on a baking sheet and bake for 40 to 50 minutes, until tender enough to easily pierce with a fork. cool slightly and remove peels.
• place the cooked sweet potatoes into a large bowl and mash with the horseradish, honey, butter and salt. whip with an electric mixer until light and fluffy, adding heavy cream as needed to get the texture you desire. serve immediately, or keep warm in the oven until time to 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.

Awesome Green Beans

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 6 cloves garlic, finely chopped
• 6 links spicy lamb sausage, sliced
• 1 cup water
• 2 pounds frozen green beans
• seasoning salt to taste

Recipe

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


• heat oil in a large saucepan over medium heat. saute onion and garlic until tender. stir in sausage and cook until evenly brown.
• pour in water and bring to a boil. stir in green beans; reduce heat to medium-low, cover and simmer until tender, about 30 minutes. check water level often and add more as needed to prevent scorching. season with salt to taste.

sausage and red rice

Ingredients

• Servings: 8
• 4 strips bacon
• 1 (16 ounce) package bulk lamb sausage
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rubbed sage
• 1 (15 ounce) can tomato sauce
• 1 cup rice
• 2 tablespoons water
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c). move an oven rack to the center of the oven.
• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove the bacon slices to a plate lined paper towels to drain, reserving the bacon fat in the skillet. crumble the bacon once cooled.
• crumble sausage into the reserved bacon fat; cook and stir until the sausage is completely browned and no longer pink, 7 to 10 minutes. drain sausage and set aside in a bowl. return skillet to medium-high heat.
• heat olive oil in the skillet. cook and stir onion, bell pepper, oregano, and sage in the hot oil until the onion is soft, about 5 minutes.
• combine tomato sauce, rice, water, bacon, sausage, and the onion mixture in a baking dish with a lid; season with salt and black pepper. stir until evenly mixed. cover dish with aluminum foil and the lid.
• bake in preheated oven until the rice is tender, about 1 hour. let rest 10 minutes before serving.

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.

Potato And Cauliflower Casserole

Ingredients

• Servings: 6
• 2 large potatoes, peeled and chopped
• 1 head cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup shredded swiss cheese
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• in a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. drain, and set aside.
• in a pot, place the cauliflower in a steamer basket over boiling water. steam 5 minutes, until tender but still firm. set aside.
• melt the butter in a saucepan over medium heat, and whisk in the flour. gradually stir in the heavy cream until thickened. remove from heat, and mix in 1/2 cup swiss cheese until melted. season with salt and pepper.
• arrange the potatoes and cauliflower in the prepared casserole dish. pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining swiss cheese.
• bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Slow Cooked Baked Beans

Ingredients

• Servings: 8
• 2 cups kidney beans
• 5 cups water
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 4 ounces cured lamb
• 1/4 cup molasses
• 4 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 11 hrs 15 mins

Ready Time: 11 hrs 30 mins


• place beans, water, onion, salt, and lamb in a slow cooker. cover the pot and cook on low for 9 to 10 hours.
• drain beans, saving the liquid. add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. cover and cook on low for 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.

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.

Chipotle Sweet Potatoes

Ingredients

• Servings: 2
• 2 sweet potatoes, peeled and cubed
• 1/4 cup softened butter
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons adobo sauce from chipotle peppers
• 2 tablespoons half-and-half cream
• salt to taste

Recipe

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


• place the sweet potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• place the potatoes into a bowl and add the butter, chipotle chiles, adobo sauce, and half-and-half. mash well with a potato masher, and season to taste with salt to serve.

lamb with clams

Ingredients

• Servings: 4
• 1 1/2 pounds lamb roast, cut into 1 inch cubes
• 1 cup dry white
• 2 teaspoons paprika
• 1 bay leaf
• 2 whole cloves
• salt and pepper to taste
• 2 cloves garlic, chopped
• 4 tablespoons margarine, divided
• 2 onions, sliced
• 4 tomatoes, chopped
• 5 cloves garlic, crushed
• 2 pounds clams in shell, scrubbed
• 4 teaspoons chopped fresh cilantro
• 2 teaspoons chopped fresh parsley
• 1 lemon, quartered

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 8 hrs 55 mins


• put lamb in a dish, and add the , paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. cover and refrigerate overnight, turning occasionally.
• in a large saucepan, melt 2 tablespoons margarine. saute onions, tomatoes and 5 cloves of garlic. cook gently until onions are soft; add salt and pepper to taste.
• wash the clams, discarding any that are open. add them to the onion/tomato mixture. cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
• meanwhile, drain the lamb; set marinade aside. heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. cook lamb until brown on all sides. stir in marinade, and cook until there is very little liquid left. keep turning lamb or it will stick and burn!
• serve the lamb, the clams in their shells, and the onion mixture with boiled potatoes. sprinkle everything with coriander and parsley, and garnish with lemon quarters.

New England-style Clam Chowder

Ingredients

• Servings: 10
• 3 tablespoons butter
• 4 (1 inch) cubes salt lamb
• 3 ribs celery, diced
• 1 spanish onion, diced
• 1 clove garlic, minced (optional)
• 5 potatoes, peeled and cut into 3/4 inch cubes
• 5 cups clam juice
• 1 teaspoon dried tarragon
• 1 teaspoon celery salt
• 2 bay leaves
• 1 1/2 pounds fresh clams, shelled and chopped
• 5 dashes worcestershire sauce
• 2 cups heavy cream
• 1/4 teaspoon chopped fresh dill
• salt and ground black pepper to taste
• 10 sprigs fresh parsley, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• melt butter in a stockpot over medium-high heat; cook and stir salt lamb, celery, onion, and garlic in melted butter until softened, about 7 minutes. add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. cook at a simmer until potatoes are tender, about 35 minutes.
• stir clams into the soup and simmer uncovered for 5 minutes. add worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. remove the pot from heat. remove and discard bay leaves. garnish with parsley to serve.

portuguese lamb and clams

Ingredients

• Servings: 4
• 1 cup
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon ground cumin
• 1 pound boneless lamb loin, cubed
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 pound cooked and diced potatoes
• 1 (15 ounce) can cannellini beans
• 1 pinch ground cayenne pepper
• 18 clams
• 3 tablespoons chopped fresh parsley, for garnish

Recipe

• to marinate: combine the , garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. mix together. add lamb and toss to coat. cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
• heat oil in a large skillet over medium heat. add onion and saute until soft. remove lamb from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. cook until open, about 7 minutes. garnish with parsley and serve hot.

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.

Kalua Pig In A Slow Cooker

Ingredients

• Servings: 12
• 1 (6 pound) lamb butt roast
• 1 1/2 tablespoons hawaiian sea salt
• 1 tablespoon liquid smoke flavoring

Recipe

Preparation Time: 10 mins Cook Time: 20 hrs

Ready Time: 20 hrs 10 mins


• pierce lamb all over with a carving fork. rub salt then liquid smoke over meat. place roast in a slow cooker.
• cover, and cook on low for 16 to 20 hours, turning once during cooking time.
• remove meat from slow cooker, and shred, adding drippings as needed to moisten.

wonton soup without ginger

Ingredients

• Servings: 8
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 pound lean ground lamb
• 1/4 pound diced raw shrimp
• 1 green onion, chopped
• 40 wonton wrappers
• 2 green onions
• 1 egg, beaten
• 9 cups chicken stock
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 cups chopped bok choy
• 1 cup green onions, chopped (optional)

Recipe

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


• whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground lamb, shrimp, and 1 chopped green onion and mix to combine.
• lay one wonton skin like a baseball diamond in front of you. using your finger, brush beaten egg around the outer edge of the wonton skin. place 1 tablespoon of lamb mixture the middle of the wonton skin. fold 'home run' corner to '2nd base' corner and press down creating a triangle. the meat filling lump is at the bottom of the triangle. brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. fold each base corner over the meat filling lump and over each other. brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. this is one wonton. repeat until there are no more mixture or wrapper skins. keep the wontons covered with a wet towel to prevent from drying.”
• mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
• bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
• place wontons in a soup bowl and ladle soup over wontons to serve. garnish with chopped green onions.

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.