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6 pound boned leg of lamb
salt and freshly ground pepper to taste
3/4 cup fresh bread crumbs
1/4 cup olive oil
3 tablespoons minced garlic
1/2 cup freshly grated pecorino romano
3 tablespoons minced fresh parsley leaves
Preheat oven to 375 degrees. Pat dry the lamb and season with salt and pepper. In a skillet set over moderate heat, cook the bread crumbs in oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley and salt and pepper. Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose and tie with string. Arrange the lamb on a rack in a baking pan, add about 1 inch of water to pan and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving. Yield: 10 to 12 servings. Recipe courtesy Italian American Cookbook and Food Network.
3/4 cup margarine
1 cup firmly packed light brown sugar
1-1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups quick-cooking oats, uncooked
1 10 oz. jar red raspberry jam
Cream margarine; gradually add sugar, beating until light and fluffy.
Combine flour, salt, soda, and oats; add to creamed mixture.
Press half of crumb mixture into a greased 13 x 9 x 2 inch pan. Spread raspberry jam over crumb mixture. Sprinkle remaining half of oat mixture over jam and spread around.
Bake at 400º for 20 minutes. Cool cut into bars.
Chicken with Brie, Apricot and Almonds
4 boneless chicken breasts
2 Tbsp. olive oil
8 oz Brie cheese -- quartered, rind removed
8 Tbsp Apricot preserves
1/2 c. sliced almonds
Gently pound chicken to 1/4" thickness. Add chicken to olive oil over medium heat and cook about 3 minutes on each side or until brown.
Arrange chicken in single layer in baking dish. Top each piece with a quarter of the Brie and 2 Tbsp of apricot preserves. Sprinkle with almonds and place in 400 degree oven until cheese is bubbly, about 7 minutes.
London Broil with Herbs and Flavored Butter
1/4 pound unsalted butter -- softened
1/2 tablespoon minced garlic
1/8 cup parsley -- chopped
1 tablespoon fresh lemon juice
2 dashes Tabasco sauce
kosher salt
black pepper
For london broil:
1 1/2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup fresh herbs, parsley sage rosemary thyme basil or oregano -- chopped
kosher salt
1 1/2 pounds top round steak
For butter: In a medium bowl, combine butter, garlic, parsley, lemon juice, Tabasco, salt and pepper. Place on piece of waxed paper or plastic wrap, roll into cylinder and refrigerate until firm.
In small bowl, combine olive oil, garlic, herbs and salt and pepper and mix well. Dry steak with paper towels then rub it all over with the herb mixture pressing gently to make sure it adheres.
Grill, searing on both sides first, then cooking to desired doneness. Let stand 5 minutes. Slice steak very thin and put butter on top.
2 tablespoons grated Parmesan cheese
1/3 cup plain low-fat yogurt
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon margarine, melted
8 (4 oz.) filets
Combine 1 tablespoon cheese and next 5 ingredients; spread evenly on 1 side of fish. Place fish, coated side up, on a rack coated with cooking spray; place rack in broiler pan and sprinkle with remaining cheese.
Chicken and Wild Rice Casserole
1 package fast cooking wild rice mix
2 cans low sodium chicken broth
1 package sliced mushrooms
3 cups chopped chicken
2/3 cup Italian dressing
1 8oz sour cream
Cook rice according to directions substituting chicken broth for water. Add mushrooms last 5 minutes of cooking.
Stir in chicken, dressing and sour cream. Spoon into lightly greased baking dish.
Bake at 325º for 30 minutes or until heated through.
3 cups all-purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
Rounded 1/4 teaspoon freshly grated nutmeg
1 1/2 sticks (3/4 cup) plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1 cup sour cream
1 1/2 teaspoons vanilla
3 cups fresh blueberries (15 oz)
Cream margarine; gradually add sugar, beating until light and fluffy.
Combine flour, salt, soda, and oats; add to creamed mixture.
Press half of crumb mixture into a greased 13 x 9 x 2 inch pan. Spread raspberry jam over crumb mixture. Sprinkle remaining half of oat mixture over jam and spread around.
Bake at 400º for 20 minutes. Cool cut into bars.
1 pound ground beef
1 8 oz. can tomato sauce
1 cup water
1 envelope McCormick Sloppy Joe Mix
1 t dried minced onion
2 cans crescent rolls
1 cup shredded cheddar cheese
1 T milk
1 T sesame seeds
Brown ground beef until it crumbles. Drain beef and sprinkle mix onto ground beef and stir until coated then add tomato sauce water and onion, bring to boil, reduce heat and simmer for 10 minutes or until thickened.
Meanwhile, place one pack of rolls on bottom of lightly greased 13x9 jellyroll pan, spread beef over dough and sprinkle with cheese. Unroll remaining package and place on top of cheese covering and sealing with bottom layer. Brush with milk and sprinkle sesame seeds. Place in preheated 425 degree oven for 15 minutes or until top is golden and bottom is crunchy.
1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 cup sweetened condensed milk
6 ounces semi sweet chocolate chips
6 ounces butterscotch chips
1 cup chopped nuts
1 cup flaked coconut
Preheat oven to 350 degrees (325 for glass dish), place butter in pan and melt in oven sprinkle with crumbs stir to coat and pat in bottom of pan pour milk evenly over crumbs and top with remaining ingredients one at a time and press down firmly. Bake 25 to 30 minutes or until lightly browned, cool and cut into bars. Store loosely covered at room temperature. Enjoy!
14 T unsalted butter
1-1/2 quarts shucked oysters and their liquid
7 scallions, white and pale green parts, finely chopped
1 t Worcestershire sauce
3/4 t Tabasco sauce
1 cup chopped flat leaf parsley
1 t salt
1/4 t pepper
3 cups saltine crackers, crumbled by hand
3 T half and half
Butter shallow 9 inch to 10 inch baking or pie dish. Heat oven to 450º with rack in center. Reserving liquid, drain the oysters. Check oysters for shells, and discard. Melt 3 tablespoons butter over medium heat in a medium skilled, and cook scallions until soft, about 3 minutes. Stir in Worcestershire and Tabasco sauces. Transfer mixture to bowl and let cool. When cool, stir in oysters, 1/4 cup parsley, salt and pepper. In medium bowl combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter and stir into crumb mixture well. In a small bowl, combine 1/4 cup reserved oyster liquid and half and half. Spread an even thin layer of the crumb mixture in the bottom of baking dish. Cover with 1/3 of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25-35 minutes. Serve hot.
1/4 cup olive oil
1 clove garlic, chopped
2 T parsley, chopped
1 16 oz. can diced tomatoes
1/4 t crushed red pepper
1 t dried oregano
1 t salt
1/2 t pepper
3 lbs large shrimp, peeled and deveined
Sauté garlic in olive oil until fragrant and remaining ingredients except shrimp and simmer until half of the liquid has reduced, add shrimp, stir to coat and cover for about 2-3 minutes or until shrimp are pink.
8 carrots cut into thin strips
2 T grated onion
2 T horseradish
1/2 cup mayonnaise
1 t salt
1/4 t pepper
1/3 cup buttered bread crumbs
dash of paprika
Steam carrots in salted water until tender (does not take long) and place in baking dish in single layer. Mix together remaining ingredients and spread over the carrots, bake 15 minutes at 375.
1 cup butter softened
1 cup crunchy peanut butter
1 16oz 10x sugar
1-1/2 cups vanilla wafers crushed
1 12 oz pkg. semi sweet morsels
1/2 cup whipping cream
Beat butter and peanut butter together until blended, add sugar and vanilla wafers and beat until blended press into bottom of lightly greased 13x9 pan lined with wax or parchment paper. Stir together morsels and cream until smooth, spread on top of peanut butter mixture, chill 1 hour or until firm, let stand at room temperature 10 minutes and then cut.
3 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup shortening
1/4 cup butter or margarine
1 cup raisins
1-1/4 cups milk
2 large eggs
1 tablespoon white vinegar
Combine first 4 ingredients in a bowl. Cut shortening and butter into flour mixture with a pastry blender or fork until mixture is crumbly. Stir in raisins. Whisk together milk, eggs, and vinegar; add to flour mixture, stirring just until moistened. Pour batter into a greased 10-1/2 inch cast-iron skillet. Bake at 350 for 35 to 40 minutes.
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