Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 8
4 lbs baby back lamb ribs
4 garlic cloves, sliced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onions, chopped
1/2 teaspoon dry mustard
1 garlic clove, crushed
Recipe
1 preheat oven to 300 degrees f (150 degrees c).
2 place ribs on a rack in a shallow roasting pan.
3 scatter 4 cloves of sliced garlic over ribs.
4 cover, and bake for 2 1/2 hours. cool slightly.
5 in a small bowl, mix together sugar, paprika, salt, black pepper, chili powder, and ground cumin.
6 rub spices over cooled ribs. cover, and refrigerate overnight.
7 in a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic.
8 simmer over medium-low heat, uncovered, for 1 hour.
9 reserve a small amount for basting; the remainder is a dipping sauce.
10 preheat grill for medium heat.
11 place ribs on grill. grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed.
Total Time: 32 mins
Preparation Time: 2 mins
Cook Time: 30 mins
Ingredients
Servings: 12
1 large ham, smoked and precooked
1 large maple syrup
Recipe
1 buy a pre-cooked and pre-sliced ham.
2 hide the ham from the guests and throw the wrappings in the dumpster.
3 then, when the company arrives, finish slicing the ham -- behind closed doors and put into a large baking pan.
4 pour over the maple syrup and take the can to the dumpster.
5 heat oven to 350 degrees, cook for only 1/2 hour.
6 your family and guests will go nuts over this recipe. splash your face with a little water prior to serving, so they'll think you worked really hard in the kitchen.
Total Time: 2 hrs 45 mins
Preparation Time: 15 mins
Cook Time: 2 hrs 30 mins
Ingredients
Servings: 8
4 -5 lbs lamb loin roast
1 teaspoon salt
1 (8 ounce) can whole berry cranberry sauce
3/4 cup bottled barbecue sauce
3/4 cup apple juice or 3/4 cup pineapple juice
1 tablespoon cornstarch
2 tablespoons cold water
Recipe
1 rub roast with salt.
2 place on rack in shallow roasting pan and roast at 325f for 2 1/2 hrs, or until meat thermometer registers 170f, spooning cranberry glaze on roast the last 45 minutes.
3 skim excess fat from pan drippings.
4 combine with remaining glaze and serve the roast.
5 cranberry glaze; in small saucepan, combine cranberry glaze, barbeque sauce and apple juice and bring to a boil.
6 reduce heat and simmer 10 minutes.
7 combine water and cornstarch; stir into cranberry sauce and cook until clear.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 8
2 lbs uncooked lamb sausage links
2 large tart apples, peeled and sliced
1 large onion, chopped
1/3 cup water
1/4 cup packed brown sugar
Recipe
1 cook the sausage according to package directions. meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. cook over medium heat for 5-8 minutes, stirring occasionally. add the sausage; heat through. yield: 8 servings.
1 fry weiners in bottom of dutch oven. once done, remove and set aside. cook peppers in small amt. of olive oil in dutch oven. add tomatoes, potatoes and spices. let simmer on med. low 'til potatoes are soft, stirring occasionally. add cooked sliced weiners at this time and continue to cook on low for 15 minutes.
1/2 cup crabmeat (fresh, frozen or 120 g can, well drained)
1/4 cup fresh basil
3 tablespoons parmesan cheese, grated
Recipe
1 in a pot of salted water, cook macaroni until tender, about 8 - 10 minutes.
2 preheat oven to 350. lightly butter an 8 x 8 baking dish and set aside.
3 in a large sauce pot, add the butter over medium heat. add the flour and cook, stirring for 2 minutes. using a whisk, slowly add the milk and cook until it thickens.
4 remove the sauce from heat and mix in the cream, paprika, cayenne, salt and pepper. add 3/4 of the cheese. when the macaroni is cooked, drain it well. add to it, the shrimp, crab and basil and gently add the sauce. spoon macaroni mixture into the prepared baking dish.
5 top with the remaining chedar and parmesan cheese.
6 bake for 25 - 30 minutes or until the top is lightly golden.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
12 ounces bacon, sliced
1/2 cup light brown sugar, firmly packed
2 tablespoons burgundy wine (or other dry red wine)
1 tablespoon dijon mustard
Recipe
1 cut the bacon slices in half crosswise. place the bacon in a single layer in an ungreased 15x10x1 inch jellyroll pan. bake at 350 degrees for 10 minutes or until almost crisp. drain well. return the bacon to the pan.
2 combine the sugar, wine, and mustard. brush the bacon with half of the sugar mixture. bake at 350 degrees for 10 minutes. turn bacon; brush with the remaining sugar mixture. bake 10 minutes or until golden (watch closely, you don't want them too brown!).
Total Time: 4 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 4 hrs
Ingredients
Servings: 4
1 1/4 kg lamb, diced in to 1 cm cubes.i used chump chops
2 lemons, cut into quarters
1 tablespoon worcestershire sauce
1 teaspoon salt
3 slices bacon
1 tablespoon rosemary
2 -3 tablespoons mountain mixed spice (but lemon pepper would do just a well)
Recipe
1 brown lamb in a frypan, toss in your crockpot with all the other ingredients. cook on high for two hours and then turn down to low for a further two hours.
Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins
Ingredients
2 lbs broiler-fryer chickens, cut up
2 cups all-purpose flour
5 tablespoons potato flour (not potato starch)
1 tablespoon salt
1 large egg
1/2 cup undiluted evaporated milk
1/2 cup water
2 tablespoons pan drippings
2 tablespoons flour
1 cup milk
salt and pepper
Recipe
1 wash and dry chicken pieces. combine breading ingredients. combine egg wash ingredients. dip chicken in breading, shake off excess. dip in egg wash, then dip in breading again. fry in deep fat.( i prefer pan frying) it gives good gravy makins. serving size 1/2 chicken.
2 for the gravy, blend drippings and flour in skillet. cook and stir until brown. add milk. cook until thick. taste. season with salt and pepper. serve over rice or hot biscuits. yield: 1 cup.
3 tea room notes: the tea room secret was potato flour in the breading. it gives a beautiful, even, golden-brown crust. potato flour can be found in some supermarkets and most specialty baking stores. cream gravy and rice were always served with frances virginia fried chicken.
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 8
3 ounces monterey jack cheese, grated (about 1 cup)
1 tablespoon butter
1 medium onion, minced (about 1 cup)
1 medium celery rib, minced (about 1/2 cup)
1 medium garlic clove, minced
2 teaspoons fresh thyme
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin
1 tablespoon soy sauce
1 teaspoon dijon mustard
2 tablespoons dried parsley
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 lb ground sirloin
1 lb ground chuck (or use 85% ground beef.)
21 saltines, crushed
1/2 cup ketchup
1 teaspoon tabasco sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons light brown sugar, packed
Recipe
1 preheat oven to 375 degrees f and place oven rack in center of oven.
2 prepare your cooking pan by placing a cooling rack over a baking pan with sides, then cover with aluminum foil; poke small holes every half inch or so and spray with cooking spray.
3 place the grated cheese on a plate and place in the freezer until ready to use.
4 heat a skillet over medium high heat, add butter and cook until foamy; add onions and celery, cook, stirring occasionally, until they begin to caramelize, about 8 minutes.
5 add in garlic, thyme, paprika; cook, stirring, about a minute.
6 reduce heat to low and stir in tomato juice; transfer to a small bowl and let cool.
7 in a large bowl, whisk together eggs and broth; sprinkle with the gelatin and let sit 5 minutes.
8 stir in soy sauce, mustard, saltines, parsley, salt, pepper, and the onion mixture; crumble frozen cheese over top.
9 add ground beef and mix with hands until combined.
10 transfer meat mixture to prepared foil lined pan and form into a 10 x 6 inch loaf (it should be about 2 inches high).
11 bake to an internal temperature of 135 to 140 degrees f, about 55 to 65 minutes; remove from oven and set oven to broil.
12 meanwhile, combine glaze ingredients in a small saucepan, bring to a simmer.
13 stir until syrupy, about 5 minutes.
14 spread half the glaze over the meatloaf and broil until bubbly and beginning to brown at the edges; repeat with remaining glaze.
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
Servings: 8
5 lbs lamb shoulder (boston butt)
1 1/2 cups orange juice (more if necessary)
1/2 cup lime juice
1/2 cup fresh cilantro leaves
3 -4 green onions, trimmed
4 -6 large garlic cloves
1 tablespoon dried chipotle powder
1 tablespoon smoked paprika
2 teaspoons pepper
2 teaspoons cumin
1 big pinch cinnamon
1 pinch clove
salt
Recipe
1 1. trim lamb of excess fat.
2 2. blend all ingredients in food processor. pour over lamb, marinate overnight.
3 3. put lamb and marinade into oven safe pot, uncovered. if needed, add a little broth so the liquid goes about 1/4 up the side of the lamb. bake at 275 for about 5 -6 hours until browned on the outside and falling apart. shred with forks or by hand, removing any cartilage and excess fat.
2 stir the cream cheese in a 9 inches deep dish pie plate with a fork or wish until smooth. stir in dressing, wing sauce and blue cheese. stir in chicken.
3 bake for 20 minutes or until the chicken mixture is hot and bubbly. stir before serving. serve with vegetables and crackers for dipping.
1 place beef brisket, fat side down in crock pot. sprinkle brisket with onion, salt, pepper and garlic powder. pour chili sauce over brisket. set crock pot on low for 6 hours. pour beer over brisket.
2 increase temperature to high and continue cooking for 30 minutes. place brisket on large serving platter. slice brisket very thin and serve with hot cooking liquid. garnish with sliced tomatoes and parsley.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 6
1 lb hot italian sausage
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1 (16 ounce) package farfalle pasta
1 (16 ounce) package frozen broccoli
1/2 cup grated parmesan cheese
Recipe
1 over medium heat, brown sausage, breaking up with back of spoon as you cook. drain and set aside.
2 to same pan add olive oil and garlic, saute until light golden.
3 bring large pot of water to the boil, add salt and pasta and cook for 8-10 minutes or until al dente. 3 minutes before the end of the cooking time, add broccoli; drain pasta and broccoli.
4 in large serving plate, toss together sausage, olive oil with garlic, pasta and broccoli. add parmesan cheese and toss again lightly before serving.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
Servings: 10
4 -5 lbs lamb roast
4 tablespoons of minced garlic, with oil from the jar
1/2 teaspoon pepper
Recipe
1 make x’s into the lamb roast all over and put the garlic on- you will have to use your hands to rub the garlic into the x’s and all over the roast.
2 sprinkle the pepper over the roast and garlic.
3 cook at 525 for 30-40 minutes (it may smoke- you may have to turn the fan on) then lower and cook at 325 for another 30-40 minutes.
4 this is the best lamb roast ever- and in a short time with little fuss- i do dinners and parties and i have had people come into the kitchen to tell me that this was the best lamb they have ever had.
5 i live alone, so when i do this at home, i use a lamb tenderloin (about 1-1/2 lbs) and cut the time to 15-20 minutes for each temp.
6 if you aren’t sure- you might want to try this for the first time with a tenderloin- my grocery store has them buy one get two free almost once a month!
Total Time: 22 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 22 hrs
Ingredients
Servings: 4
2 (6 ounce) jars junior peach baby food or 2 (6 ounce) jars apricot baby food or 2/3 cup peach preserves or 2/3 cup apricot preserves
1/3 cup good quality soy sauce
2 -4 garlic cloves, minced
2 -4 teaspoons minced ginger (i like jarred minced ginger, so easy to use)
1/4 cup toasted sesame oil
red pepper flakes or chili paste or tabasco sauce, etc, to taste
4 teaspoons honey or 4 teaspoons sugar
1/3 cup rice vinegar or 1/3 cup vinegar
1/4 cup sherry wine (not cooking sherry or wine! it has an off flavor, better to omit.) or 1/4 cup wine (not cooking sherry or wine! it has an off flavor, better to omit.)
1 -2 tablespoon ketchup (optional)
1 lamb rib rack (spareribs or baby backs, but not country style, they will dry out)
boiling water
Recipe
1 oven temp 175. use either a broiler pan with rack or place a rack on top of a cookie sheet with sides. for easy cleanup, line pan with aluminum foil (heavy duty is best) and spray rack liberally with pam.
2 the night before you want to eat them, place ribs on rack skin side up. mix all other ingredients except water; do this 1-24 hours ahead of time if possible, to let flavors meld. spread a little on the ribs, then turn them over and spread 1/2 of the rest on top.
3 place pan on oven rack. pour boiling water into the pan under the ribs, being careful not to get it on the ribs and washing off the sauce. fill the pan so that the water is as deep as possible without touching the ribs. *carefully* slide rack into oven and cook overnight.
4 in the morning before leaving for work, slide the oven rack out but don't remove the pan from the oven. check the water level and add more boiling water if it has gone down; you don't want all the water to evaporate during the day. spread on the rest of the sauce and *carefully* slide the rack back into the oven. when you get home the ribs will be done, incredibly tender and juicy and falling off the bone, and your house will smell heavenly! depending on how much water is left, there will be sauce in the pan for your rice, too. you can cook the rice and some vegies the night before and heat it in the microwave, so you can have a nice relaxing meal after a hard day at work. enjoy!
1 mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).
2 stir in well the rest of the ingredients.
3 take a large round unsliced bread loaf and cut a big circle from the top. hollow the cavity out by pressing down on the bread. make little cuts around the edges of the loaf near the rim of the circle.
4 fill the loaf with the dip. the cuts allow people to tear bread off easily to dip. i usually chop up the bread 'lid' as well as it always gets dipped in and eaten.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 2
4 tablespoons onion soup mix (1 envelope from a 2 oz box)
2/3 cup apricot preserves
1/2 cup water
4 boneless skinless chicken breasts
Recipe
1 preheat oven to 350 degrees.
2 in a small bowl, thoroughly combine the onion soup mix, apricot preserves, and water; set aside. place the chicken breasts in a baking dish sprayed with oil.
3 pour the onion soup mixture over all.
4 bake uncovered for about 45 minutes or until chicken is cooked through.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 (16 ounce) can pear halves in natural juice, reserving syrup
2 teaspoons cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup water
1/4 teaspoon lemon, zest of, finely grated
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
4 bone-in skinless chicken breast halves
1 -2 tablespoon canola oil, as needed
Recipe
1 drain pears, saving liquid.
2 whisk together the pear liquid, cornstarch,mustard,salt, pepper, water, lemon zest,lemon juice, and soy sauce.
3 heat enough oil (over medium-high heat) in a large skillet to keep the chicken from sticking (use less if you have a nonstick skillet)- no more than 2 tablespoons.
4 brown chicken on all sides,then add pear liquid mixture.
5 cover pan with lid, lower heat, and simmer on low 45 minutes.
6 remove chicken from the pan, reserving pan drippings; keep chicken in a covered dish to keep warm.
7 add pears to the pan and cook, stirring often, over medium-high heat until liquid has reduced by half.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 lb lean ground turkey
2/3 cup cooked quinoa
3 garlic cloves, minced
1 egg
1/4 cup red onion, diced
1/2 teaspoon black pepper
1/4 cup parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 cups tomato sauce
1 pinch salt
Recipe
1 preheat oven to 350° f.
2 thoroughly cover a baking sheet with parchment paper or cooking spray.
3 in a large bowl add ground turkey, quinoa, red onion, garlic, parsley, basil, oregano, egg, salt and pepper. mix well to combine. roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly.
4 bake for around 30 minutes until the meatballs are firm and cooked throughout.
5 while the meatball are baking heat the tomato sauce in a large saucepan. transfer the meatballs to the tomato sauce and stir to coat them. sprinkle some parsley on top. serve the meatballs alongside the lettuce leaves.
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
Servings: 2
1 duck (4-5 pound)
1 (8 ounce) can beer or 1 (8 ounce) can iced tea
salt
2 teaspoons salt
1 teaspoon star anise, freshly ground
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons mustard seeds, freshly ground
1/2 teaspoon msg
1 tablespoon sugar
Recipe
1 salt the duck and place it uncovered in the refrigerator overnight to dry out.
2 preheat oven to 425.
3 pierce the duck skin with a sharp knife in multiple locations (10 to 20 pierces over the whole duck). make sure not to pierce through to the meat. piercing at an angle will help to ensure you only go through skin and fat.
4 combine ingredients for the rub and rub over the entire duck.
5 open the can, empty half and pierce 2-3 extra holes in the top. optionally you can make extra rub and add to the can.
6 plug the duck neck opening with a small lime or shallot or spud (whatever you have handy that's golfball size).
7 stand the can in a relatively deep drip pan with a bit of water in the pan (preferably using a beer butt stand which you can get for $6 or less) and lower the duck onto the can shoving it into the backside as far up as it goes.
8 place in oven and roast for one hour at 425, then one hour at 375, and then one hour at 325.
9 remove from oven and carefully separate can from bird then carve and serve.
10 you will have a huge amount of rendered duck fat in the pan which you can refrigerate or freeze and save for future use.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
1 cup whole wheat flour (also called besan, sold in middle eastern, indian, and health food stores) or 1 cup cornmeal (also called besan, sold in middle eastern, indian, and health food stores) or 1 cup chickpea flour (also called besan, sold in middle eastern, indian, and health food stores)
1 teaspoon salt
4 tablespoons olive oil (see the headnote)
1/2 large onion, thinly sliced (optional)
1 tablespoon fresh rosemary leaf (optional)
Recipe
1 put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. cover with a towel, and let sit while oven heats, or up to 12 hours. the batter should be about the consistency of thin pancake batter.
2 when ready to bake, heat the oven to 450°f put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you’re using them) and put in the heated oven. wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it.
3 carefully remove the pan (give the onions a stir), pour in the batter, and return the skillet to the oven. bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (it will release easily from the pan when it’s done.) let it rest for a couple minutes before cutting it into wedges or squares.
4 to use for pizza, top baked flatbread with a thin layer of tomato sauce, a sprinkling or crumble of cheese, and thinly sliced vegetables, cooked meat, olives, onions, etc. turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. let rest as above, then cut and serve.
1 cut the chicken wings into drummettes. season them with salt and pepper and put them in your slow cooker.
2 in a bowl, stir together the honey, splenda, soy sauce, oil, garlic, and ketchup. drizzle the mixture over the wings and stir them to coat. cover the slow cooker, set it to low, and let it cook for 6-8 hours.
Total Time: 4 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 4 hrs
Ingredients
Servings: 4
1 (3 -5 kg) lamb legs (50 minutes per kilogram at 190 degrees celsius)
1 teaspoon dried fennel seed
sea salt, i use himilayan salt as it contains 84 trace minerals
black pepper
olive oil
boiling water
Recipe
1 score lamb skin, best to have your butcher do this for you.
2 place lamb in colander and pour boiling water over to open skin. dry thoroughly then place in fridge for 1-2 hours.
3 remove from fridge and rub with salt - then mix ground fennel seeds with olive oil and rub all over lamb and into slits.
4 the flavour is magnificent. use your own judgment on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate hot oven.
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 1/2 lbs sirloin tip steaks, cubed
2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
1/4 cup pimento stuffed olive
1/4 cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper
Recipe
1 in a large saute pan, heat oil over medium heat. cook onion and garlic in oil, stirring frequently, until transparent. stir in cubed meat, and cook until browned.
2 stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
3 stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. pour in enough water to just cover meat. bring to boil, reduce heat to low, and cover. simmer until fork tender, about 1 1/2 hours. add more water if the stew becomes too thick.
4 stir potatoes into the stew. season with salt and pepper to taste. cook, covered, until potatoes are almost tender. uncover, and cook until done.
Total Time: 2 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 2 hrs
Ingredients
Servings: 8
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 lbs prime rib roast
Recipe
1 stir all ingredients together in a bowl& rub over the roast.
2 if you do this ahead of time, cover& refrigerate up to 24 hours.
3 heat 1 burner of a double burner bbq or the 2 outside burners of a 3 burner bbq to medium (250f- 300f).
4 place roast ongreased grill over unlit burner; close lid& grill, adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in the center registers 140f (for rare) or 150f for medium-rare.
5 transfer to cutting board, tent with foil& let rest for 10 minutes before carving.
Total Time: 1 hr 25 mins
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 6
6 rock cornish game hens (fresh or thawed 1 1/4 to 1 1/2 pounds each)
1 small onion, cut into 6 wedges
1 lemon, cut into 6 wedges
2 tablespoons butter or 2 tablespoons margarine, softened
salt (optional)
1/2 cup orange marmalade (or apricot preserves)
1 tablespoon lemon juice
1 teaspoon shredded lemon peel
Recipe
1 * a 1 1/4 to 1 1/2 pound rock cornish hen should take 1 to 2 days to thaw in the refrigerator. do not thaw at room temperature.
2 preheat oven to 350°f rinse hens inside and outside with cold water, pat dry with paper towels. place 1 onion wedge and 1 lemon wedge in cavity of each hen. tuck wings under hens. tie legs together with cotton string (if you have it). place hens on meat rack in shallow roasting pan (if no rack crumple aluminum foil and place in roasting pan and sit hens on it). spread butter evenly over hens; sprinkle with salt if desired. roast 45 minutes.
3 meanwhile, combine orange jam, lemon juice and lemon peel in small bowl. brush half mixture over hens; roast 15 minutes. brush hens with remaining mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long handled fork and internal temperature reaches 180°f
4 cut string; discard. remove onion and lemon wedges from cavities; discard.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
210 g hot dogs, drained
400 g long grain rice
2 (400 g) cans cream of tomato soup
326 g sweetcorn
chopped fresh parsley, to serve (optional)
Recipe
1 slice the frankfurters into bite-size pieces.
2 put 60ml water in a large saucepan and heat until boiling. add the rice, cover and simmer gently for 2-3 minutes or until all the water has been absorbed.
3 add the tomato soup and sweetcorn and heat until it starts to simmer.
4 add the frankfurters and heat through. sprinkle with fresh parsley, if liked.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 6
2 medium oranges, segmented, membrane removed, seeds removed, chopped
1 tablespoon sugar
2 tablespoons sliced green onions
2 tablespoons chopped fresh parsley
6 boneless skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup orange juice
3 tablespoons butter
1 tablespoon cornstarch
Recipe
1 combine all salsa ingredients in a small bowl. cover and refrigerate until serving time.
2 sprinkle chicken with salt and pepper.
3 combine all glaze ingredients in a small saucepan. cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil (about 5-7 minutes). reserve about 1/2 cup and set aside.
4 place chicken on grill and brush with glaze. grill, turning once and glazing, until chicken is no longer pink and thoroughly cooked.
5 serve immediately with salsa and reserved glaze.
