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Recipe Results 184 of 242 pages
Braised Lamb Shanks
Ingredients 4 American lamb shanks 4 cloves garlic, divided 1 tablespoon lemon pepper, divided 1 teaspoon salt 2 tablespoons olive oil 1 medium onion, sliced into rings 1 medium green bell pepper, thinly sliced 1 can (28 ounces) whole tomatoes and juice, broken up 1/2 cup red wine or chicken broth 1 tablespoon Worcestershire sauce
Barbecue Lamb Pita Pizza
Ingredients 1 cup chopped bell pepper 1 cup chopped onion 1 pound ground American lamb 4 teaspoons garlic salt 2 cups bottled barbecue sauce, divided 1/2 teaspoon cayenne pepper 8 pita breads (5- to 7-inch) 8 canned pineapple slices, cut in half 1 cup shredded provolone cheese Directions Spray a medium skillet with nonstick cooking
Tangy Barbecued Lamb Riblets
Ingredients 3 pounds American lamb riblets, trimmed 1 1/4 cups prepared barbecue sauce 1/4 cup grape jelly 2 tablespoons lime or lemon juice 1 tablespoon brown sugar, packed 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper Directions Cut lamb riblets into 2-rib pieces. Place riblets in large pot; cover with water.
Greek Lamb Salad with Fresh Mint Dressing
Ingredients 3/4 pound cooked American Lamb leg or shoulder, cut into 1/2-inch cubes 1/2 cup pitted Kalamata or black olives, drained and sliced in half 1/3 cup prepared Balsamic salad dressing 2 tablespoons chopped fresh mint leaves 8 cups (7-ounce package) salad greens 5 thin slices red onion, made into rings 1 medium cucumber, thinly
Cabbage Soup
Ingredients 1/3 cup onion, diced 1/4 cup celery, diced 1 tablespoon bacon fat or olive oil Sauté above 5 minutes. 2 quarts chopped cabbage 1 tablespoon parsley flakes Cook over low heat 5 minutes. Add: 1/4 cup flour Blend and cook 3 minutes. Add: 1 quart chicken stock 1 pound smoked sausage, cut into small
Meat and Potato Pies
Ingredients 1 envelope Borden?s Instant Whipped Potato Flakes (or any instant potatoes) 1 1/2 cups water 1/2 teaspoon salt 1/2 cup milk 1 medium size onion, finely chopped 1 pound ground chuck 2 tablespoons butter 1/4 cup chili sauce 1 egg, slightly beaten 1 teaspoon salt 1/8 teaspoon pepper Directions Prepare instant whipped potato flakes
Pork Chop and Noodle Casserole
Ingredients 6 pork rib or loin chops, cut 3/4 to 1-inch thick 2 teaspoons salt 1/2 teaspoon pepper 4 cups cooked wide noodles 1 can tomato soup 1/2 cup water 2 tablespoons grated onion Directions Brown pork chops slowly. Season with half of the salt and pepper. Place noodles in casserole. Dilute tomato soup with
Tortellini and Zucchini Soup
Ingredients 2 tablespoons extra-virgin olive oil 2 large carrots, finely chopped 1 large onion, diced 2 tablespoons minced garlic 1 teaspoon chopped fresh rosemary 2 14-ounce cans vegetable broth 2 medium zucchini, diced 9 ozs. (about 2 cups) fresh or frozen tortellini, preferably spinach-and-cheese 4 plum tomatoes, diced 2 tablespoons red-wine vinegar Directions Heat oil
Chicken Rotini Salad with Rosemary
Ingredients 4 ounces dried multigrain rotini 1 1/2 cups cubed, cooked skinless chicken breasts, cooked without salt (about 7 1/2 ounces cooked) 1 14-ounce can artichoke hearts, rinsed, drained and coarsely chopped 1 cup grape tomatoes, halved (about 5 ozs.) 1 cup fresh baby spinach (about 1 oz) 1/3 cup finely chopped red onion 1
Cappellini with Tomatoes and Garlic
Ingredients 1/2 lb. cappellini or another thin pasta 4-5 tablespoons olive oil 3 cloves garlic, chopped 1/2 of a small onion, finely chopped 1/2 can of diced tomatoes with juice (or 1 fresh chopped tomato) 1/2 cup shredded Parmesan cheese Salt and pepper Directions Bring a large pot of water to a boil. Cook pasta.
