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Category: Dinner (Page 32 of 38)

Black Pepper and Herb Roasted Rack of Lamb Recipe

Ingredients:
4 Lamb racks, defrosted
1 1/2 teaspoon olive oil
1 garlic clove, minced
1 tablespoon black pepper, coarse crushed
1 tablespoon chervil, minced, fresh
1/2 teaspoon Rosemary, dried
1/2 teaspoon coarse salt
1/4 teaspoon Thyme, dried

Instructions:

Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least 2 hours.

Set shallow roast pan in oven and preheat to 475F(240C). Place lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C).

Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. Carve between ribs to serve.


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Brisket with Peppercorns Recipe

Ingredients:
1 Beef brisket, trimmed of fat
1 cup soy sauce
1 cup sater
1 cup cracked black peppercorns
Vegetable oil

Instructions:

Marinate brisket in soy sauce and water for 24 hours. Before cooking, rinse in water, blot dry.

Spread cracked peppercorns on counter, oil one side of brisket and press oiled side onto peppercorns .Peppercorns should completely coat one side of brisket.

Place brisket on broiler pan, peppercorn side up and broil for 10 minutes so that peppercorns are charred. Then, without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare).

Allow to cool. Serve, thinly sliced, at room temperature.


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Burger with Mushrooms and Peppers Recipe

Ingredients:
1 1/2 cup fresh mushrooms, finely chopped
3/4 cup green pepper, finely diced
3/4 cup peeled onion, minced
1 1/2 lb lean ground beef
2 1/2 teaspoon soy sauce

Instructions:

Put mushrooms, green pepper, onion, beef and soy sauce into a bowl.
Mix gently with hands. Shape into 6 one inch thick burgers.

Heat a heavy, 10″ skillet over high heat ( when drop of water skips across bottom of skillet it’s ready); place burgers in skillet so that they do not touch. Cook until done; turning only once.


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Zesty Hamburgers Recipe

Ingredients:
1 lb ground beef
4 teaspoons prepared horseradish
2 teaspoons Dijon mustard
3 tablespoons sour cream
1 teaspoon paprika
1/4 teaspoon pepper
1/8 tsp salt — optional

Instructions:

In a bowl, combine the first seven ingredients; mix well. Shape into four patties.

Pan-fry, grill or boil until no longer pink.


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Polish Chops Recipe

Ingredients:
Veal chops
Salt
Pepper
Bacon
Liver
Onions
Parsley minced fine
Cup beef broth.

Instructions:

Season veal chops with salt and pepper and let fry a few minutes in hot dripping.

Remove the chops and cover with a mixture of bacon, liver, onions and parsley. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.


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Portobello Mushroom Burger Recipe

Ingredients:
1 cup mayonnaise
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
6 to 5-inch-diameter portobello mushrooms — stems removed
6 to 4-inch-diameter hamburger
6 large romaine lettuce leaves
1 1/2 cups mesquite wood chips — soaked in cold water 1 hour (optional)

Instructions:

Mix first 4 ingredients in small bowl. Season with salt and pepper.

Whisk olive oil and garlic in another small bowl.

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper.

Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm.

Grill hamburgers.

Top each with 1 mushroom, then 1 lettuce leaf.

Spoon some basil-mustard sauce.

Pass remaining basil-mustard sauce separately.

6 servings.


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Marinated Rabbit Recipe

Ingredients:
Rabbit: 1 3 lb rabbit, fresh or frozen
1 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoon olive oil

Marinade: 2 cups Red wine
2 cups Chicken broth
1 teaspoon Allspice
2 Bay leaves
1 teaspoon Thyme

Sauce: 12 Pickled cocktail onions (white onions, unsliced)
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tablespoon Butter

Instructions:
Rabbit: Cut rabbit into serving pieces and rub with salt and pepper.

Put into a large bowl; add marinade. Refrigerate overnight.

Drain rabbit; DO NOT PAT DRY. Strain reserve marinade.

In a large cast iron fry pan over high heat quickly brown all sides of rabbit pieces in olive oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.

Just before the rabbit is done, saute the onions, olives, and mushrooms in butter. Add to rabbit mixture.


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Rib Eye Steak Recipe

Ingredients:
4 Beef rib eye steaks -1 1/2 inches thick
1 tablespoon Olive oil
1 tablespoon Garlic powder
1 tablespoon Paprika
2 teaspoons Thyme; dried ground
2 teaspoons Oregano; dried ground
1 1/2 teaspoons Pepper
1 teaspoon Salt
1 teaspoon Lemon pepper
1 teaspoon Red pepper; ground
Parsley sprigs; optional

Instructions:

Brush steaks lightly with olive oil.

In a small bowl, combine all seasonings. Sprinkle seasoning over steaks and press in both sides. cover and chill for 1 hour.

Grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-38 minutes for well done.

Place on a warm serving platter; cut across the grain into thick slices. Garnish with parsley if desired.


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Italian Pork Roast Recipe

Ingredients:
1 lb pork tenderloin
2 ea small cloves garlic
2 tablespoon dried sage
2 teaspoons olive oil
Salt & pepper to taste

Instructions:

Line pan with foil. Preheat pan to 400 degrees F. Remove as much fat as possible from pork.

Mix together the garlic and sage. With a sharp knife, make deep incisions in pork and insert a little spice into each cut. Brush meat with olive oil and place on baking tray.

Bake for 25 minutes or until meat thermometer reaches 160 degrees F. Remove pork and cover with foil.

Let stand for 10 minutes. Slice and serve.


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Spanish Style Marinated Ham Recipe

Ingredients:
15 lb fresh, uncured ham
Salt
4 cloves garlic; 3 cut in slivers, 1 minced
1 cup fresh lemon juice
1 cup fresh lime juice

Instructions:

Prepare ham the night before by trimming away some of the excess fat, but leave as much skin as possible. Salt the meat to taste; cut small slashes into the ham and wedge in the slivers of garlic. Mix a marinade of minced garlic, lemon and lime juice. Pour over meat, cover tightly with foil, and refrigerate overnight.

When ready to cook, heat the oven to 300F. Roast the meat about three hours, basting every half hour. Bring the center of the ham to 165F degrees (use a meat thermometer to check temperature).

Just before removing the ham from the oven, raise the heat to crisp the skin.

30 servings


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