Beef Stew

4 Pounds Stewing Beef Trimmed and Cubed
1 Teaspoon Garlic Powder
1 Teaspoon Ginger
1 Teaspoon Salt
1 Teaspoon Black Pepper
6 Tablespoons Olive Oil
12 Cups Beef Broth
1 Cup Red Wine Optional
6 Tablespoons Tomato Paste
2 Teaspoon Dried Rosemary or 1 Sprig Fresh
2 Cans Diced Tomatoes
Flour for Thickening
Frozen Peas
Potatoes Peeled and Cubed
Carrots Cut Into 1 Inch Pieces
Turnips Cut Into 1 Inch Pieces
Celery Stalks Cut Into 1 Inch Pieces

Instructions:
Step 1. Heat olive oil in a large Dutch oven or pot. Cook the beef until browned.

Step 2. Add beef broth and red wine while scraping up any brown bits in the pan.

Step 3. Stir in all remaining ingredients except for peas and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

Step 4. Mix equal parts flour and water to create a thickening. Slowly add the thickening to the boiling stew to reach desired consistency.

Step 5. Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

Caesar Salad Dressing

Grate the cheese yourself. If you don't spring for fresh Parmesan cheese then forget it.

3-4 medium garlic cloves, crushed
1/4 scant cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 1/2 teaspoon Worcestershire Sauce
2-3 drops of Tabasco sauce
1 tablespoon anchovy paste
1/4 cup fresh grated Parmesan cheese
1 cup Extra Light Olive Oil

Romaine Lettuce
Croutons
Bacon

Directions
I use one of those hand help mixers but I guess any kind of an electric blender would do the trick.

1. Mix the garlic, lemon juice, salt, pepper, Worcestershire sauce, Tabasco sauce, anchovy paste and cheese together until well blended and salt is dissolved.
2. While the blender is still churning away at the mixture slowly add the olive oil in a thin stream.
3. The dressing should have a mayo type consistency.

Mix it with lettuce. To really fancy up the salad add garlic croutons, boiled eggs and some real bacon bits.

Classic Chili

Here's what you need:
The numbers below are doubled the original. I like to make a lot.

2 Tablespoons Olive Oil
2 90% Lean Ground Beef - Dual Pkg 1.3kg
3 Tablespoons Chili Powder
4 Tablespoons Granulated Sugar
4 Tablespoons Ground Cumin
2 Tablespoon Garlic Powder
3 Teaspoons Salt
3 Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper (Optional)
1 Box Beef Broth (900ml)
2 Cans Diced Tomatoes (796ml)
2 Cans Red Kidney Beans (796ml)
2 Cans Tomato Sauce (680ml)
1 Can Tomato Paste
2 Bags Baby Carrots

Instructions:
Step 1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the garlic. Cook for 5 minutes, stirring occasionally.
Step 2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Step 3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Step 4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Step 5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Step 6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Chicken Cacciatore
From the Website Good Housekeeping Food

Here's what you'll need:

• 2 tbsp. olive oil
• 6 small boneless, skinless chicken thighs (5 ounces each)
• Kosher salt, pepper
• 10 oz. cremini mushrooms, quartered
• 1 red pepper, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tsp. fresh rosemary, finely chopped
• 1 bay leaf
• 3/4 c. dry white wine
• 1 (28-ounce) can diced tomatoes
• 8 oz. kale, stems discarded and leaves chopped
• 1/2 c. pitted green olives
• 1/4 c. flat-leaf parsley, chopped

Directions:

Step 1. Heat oil in lg. deep skillet on medium-high.
Season chicken with 1/ 2 teaspoon each salt and pepper and cook until golden brown, 3 to 4 minutes per side
Transfer to plate.

Step 2 Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 4 minutes.
Transfer to plate with chicken.

Step 3 Lower heat to medium and add red pepper, garlic, rosemary and bay leaf and cook, stirring occasionally, until tender,8 to 10 minutes.
Add wine and cook, stirring and scraping up browned bits, until reduced by half, about 3 minutes.
Stir in tomatoes (and their juices).

Step 4 Return chicken and mushrooms to skillet, nestlittg chicken in tomatoes, and simmer covered for 15 minutes.
Fold in kale and cook, covered, 10 to 12 minutes more.
Uncover, discard bay leaf and stir in olives and parsley.

Creamy Chicken Marsala
From the website Cafe Delites

Here's what you'll need:

Chicken:
• 2 boneless, chicken breasts
• ½ cup flour
• 1 teaspoon kosher salt, pepper
• 1 teaspoon garlic powder
• ½ teaspoon cracked pepper
• 2 tablespoons olive oil divided
• 4 tablespoons butter divided

Marsala Sauce:
• 1 tablespoon unsalted butter
• 8 ounces brown or Cremini mushrooms
• 4-5 cloves of garlic minced
• ¾ cup dry Marsala (or white) wine
• 1 ¼ cup low sodium chicken broth or stock
• ¾ cup heavy cream
• 2 tablespoons fresh parsley chopped

Directions:

Step 1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

Step 2 Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.

Step 3 In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

Step 4 Add the garlic and cook until fragrant, about 1 minute.

Step 5 Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).

Step 6 Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

Step 7 Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Chicken with Green Olives and Pasta

Here's what you'll need:

3 tbsp olive oil
2 tbsp butter
6 Chicken Thighs, part boned
2 Garlic cloves
2 Red, Green or Yellow bell peppers (cut into large pieces)
9 Ounces button mushrooms, sliced or quartered
6 Ounces tomatoes, skinned and halved
5/8 Cup dry white wine
1 1/2 Cups pitted green olives
4-6 tbsp heavy cream
14 Ounces dried pasta
Salt and Pepper

Directions:

1. Heat 2 tbsp of the oil and the butter in a skillet. Add chicken and fry until golden brown. Remove the chicken from the pan.

2. Add garlic to pan and saute over medium heat until it starts to cook. Add bell peppers and mushrooms and cook 2-3 minutes. Add tomatoes and season to taste with salt and pepper. Transfer the vegetables to a casserole and arrange the chicken on top.

3. Add the wine to the skillet and bring to a boil. Pour the wine over the chicken. Cover and cook in a preheated oven at 350F for 50 minutes.

4. Add the olives to the casserole and mix in until well combined. Pour in the cream, cover, and return to the oven for 10 to 20 minutes.

5. Meanwhile, cook the pasta then place it in a serving dish.

6. Arrange the chicken on top of the pasta, cover with the sauce and serve immediately.

Orange Juice Chicken Marinara

Hopefully it's still there but here's a Youtube Video I found that shows this recipe in action.

Here's what you'll need:

• 8 or 10 drumsticks. Although I would say any chicken part would work.
• 1 1/2 cups of orange juice
• 4 minced garlic cloves
• 1/2 teaspoon of paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons of soy sauce
• 2 tablespoon Ketchsup
• 2 tablespoon mustard
• 1 tablespoon honey
• 1 cup of water (I used white wine which worked great as well)

Directions:

Step 1. Put Chicken drum sticks into a big frying pan (or pot) with a cup and a half of boiling orange juice. Cover it and let it cook for 10 minutes

Step 2 Add the 4 minced garlic cloves, 1/2 teaspoon of paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, mix all this very well let it cook for another 10 minutes covered

Step 3 Add the 5 tablespoons of soy sauce, 1 cup of water, 2 tablespoon Ketchsup, 2 tablespoon mustard, 1 tablespoon honey, mix well cook for 8 more minutes covered.

Step 4 Serve it up.

Chicken & Veggie Stir-Fry

From the website Tasty
A fabulous site for quick recipies

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Total Time: 32 min, Prep Time: 20 min, Cook Time: 12 min

Ingredients for 6 servings

1 lb chicken breast (455 g), cubed

salt, to taste

pepper, to taste

1 lb broccoli florets (455 g)

8 oz mushroom (225 g), sliced

3 tablespoons oil, for frying

SAUCE

3 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons sesame oil

1/3 cup reduced sodium soy sauce (80 mL)

1 tablespoon brown sugar

1 cup chicken broth (240 mL)

1/4 cup flour (30 g)

Preparation

1 In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned.

Remove cooked chicken from pan and set aside.

2 In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.

3 Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.

4 Return the chicken and vegetables to the saucy pan, stir until heated through.

5 Serve with hot rice or noodles.

Chicken Pot Pie

A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor. By Robbie Rice. I found this at All Recipes

Prep: 20 mins, Cook: 50 mins, Additional: 10 mins, Total: 1 hr 20 mins, Servings: 8, Yield:1 9-inch pie

Chicken Pot Pie Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C.)

Step 2
Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil.
Boil for 15 minutes, then remove from the heat and drain.

Step 3
While the chicken is cooking, melt butter in another saucepan over medium heat.
Stir in flour, salt, pepper, and celery seed.
Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes.
Remove from heat and set aside.

Step 4
Place chicken and vegetables in the bottom pie crust.
Pour hot liquid mixture over top.
Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

Step 5
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
Cool for 10 minutes before serving.

Easy Butter Chicken

From the website Tasty
A fablous site for quick recipies

Ingredients, for 4 servings
2 lb boneless, skinless chicken breast (910 g), cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
3 teaspoons garam masala (I can never find this in the market)
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce (395 g)
1 cup water (240 mL)
1 cup heavy cream (240 mL)
bag of baby carrots
rice, for serving

Directions

1 In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.

2 Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.

3 Melt another 2 tablespoons of butter in the pot, then add the garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.

4 Add the tomato sauce and bring to a simmer.

5 Add the water and cream and return to a simmer.

6 Add the bag of baby carrots.

7 Return the chicken to the pot, cover, and simmer for another 10-15 minutes.

8 Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.

9 Serve the chicken over rice and garnish with cilantro

Cod au Gratin

Based on the website Girl Heart Food

Here's what you need:

3 large cod fillets salt and pepper
2 cups milk
1 tablespoon olive oil
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 tablespoon lemon juice
1 ¾ teaspoons dried dill (dill weed)
2 cups shredded cheddar cheese
1 cup fresh bread crumbs

Instructions:
Step 1. Preheat oven to 375 degrees Fahrenheit.

Step 2. Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with ¼ teaspoon of salt. Set aside until you make the sauce..

Step 3. In a small saucepan on the stovetop, heat milk over low heat just to warm through.

Step 4. Meanwhile, in another saucepan on the stovetop, add butter. Once the butter melts, add flour and stir to form a paste. Cook, stirring often, about 3 to 5 minutes. Slowly add the warmed milk to this (½ cup at a time), whisking after each addition until thickened, about 3 to 4 minutes. Sauce mixture should coat the back of a spoon (mixture will be thick).

Step 5. To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon and 1.5 teaspoons of dill. Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.

Step 6. Sprinkle cheddar cheese and croissant crumbs (or regular bread crumbs) on top of sauced fish mixture. Bake in preheated oven for 40 minutes until bubbly and golden brown.

Step 7. Once done, sprinkle remaining ¼ teaspoon of dried dill over top. Let cool for about 20 to 30 minutes before serving (don't skip this; it allows things to settle)

Deviled Eggs

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper

Directions
1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Eggs Benedict

1/4 cup plain yogurt
1/4 cup mayo
2 teaspoons milk
1/4 teaspoon dry mustard
4 eggs
4 slices bacon
2 English muffins
dash red pepper sauce
nonstick spray coating

Directions
1. Combine yogurt, mayo, milk, dry mustard and red pepper sauce... set aside
2. Cook the bacon
3. Poach the eggs
4. Slice the 2 muffing in half
5. Cook and stir sauce over a low heat. DO NOT BOIL
6. To serve: top each muffin with 1 slice of bacon, 1 1 egg and 1/4 sauce.

French Silk Chocolate Pie

9 inch Graham Cracker Pie crust
1/2 cup butter
3/4 cup sugar
2 eggs
2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon whiskey
sweetened whipped cream

Directions
1. Cream butter. Gradually add sugar, creaming well.
2. Blend in melted and thoroughly cooled chocolate and vanilla.
3. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer.
4. Pour into cooled pie crust. Chill for several hours until firm.
5. Serve with a dollop of sweetened whipped cream.

Chicken Piccata

From the website Cafe Delites
A fantastic site for recipies

Golden, crispy chicken breasts lightly dredged in flour and parmesan cheese, pan fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock! It doesn’t get any better than this easy chicken piccata for dinner! Ingredients, for 4 servings
8 Chicken Thighs
4 tablespoons flour (all purpose or plain)
4 tablespoons fresh Parmesan cheese finely grated
2 teaspoon salt
1/2 teaspoon black cracked pepper
8 tablespoons unsalted butter divided
4 tablespoons olive oil divided
8 large cloves garlic minced
1/2 cup dry white wine (can be omitted)
1 1/2 cups chicken stock
4 tablespoons fresh lemon juice
1/2 cup brined capers rinsed
1/2 cup fresh parsley chopped
Parmesan Cheese to serve

Directions

1 In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

2 In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 4 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.

3 Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.

4 In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.

5 Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.

6 Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.

7 Garnish with parsley and serve immediately with parmesan cheese, if desired.

NOTES: If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.

Italian Sausage and Rice Paella

Hot and spicy Italian sausage is great for this dish but I prefer to use the sweet (mild) Italian sausages. I just add a little more hot pepper or a pinch of red pepper flakes.

Here's what you need:

3/4 lb Italian Sausages (2) thickly sliced (I sometimes use 3 or 4 for company)
2 cloves garlic, minced
2 cups boiling water or chicken stock
1 cup long grain rice
1 sweet green pepper cut into chunks
2 tomatoes, coarsely chopped
1 bay leaf
1/4 tsp turmeric (this is very important for the colour)
Dash hot pepper sauce
Couple of Drops of vegetable oil
Salt and Pepper

Directions
1. Put the sausages in the oven at 350F for about 45-50 minutes
2. Put a couple of drops (maybe a tablespoon) of vegetable oil into a dutch oven (or some similar pot) and fry the garlic until it's lightly browned. Add the chicken stock.
3. Stir in the rice. Green peppers, tomatoes, bay leaf, turmeric and hot pepper sauce.
4. Bring to a boil then cover and simmer on low for 20 minutes or until rice is tender.
5. Add salt and pepper to taste. Discard bay leaf.

This recipie came from the cook book 'Light Kitchen' by Anne Lindsay

Linguine and Scollops with Spinach

1/2 lb. Linguine
1/2 cup Chicken Stock or white wine (There is a low fat vegetable bouillon that I find works great)
1/2 lb. Scallops
1/3 cup light cream cheese
1 tsp. dried basil
1 tsp. grated lemon rind
2 cups shredded spinach (I just use the whole bag)
2 tbsp. freshly grated Parm cheese

Directions
1. In a large pot of boiling water, cook the linguine until it's tender but firm; drain it and put it back into the pot.
2. Meanwhile, in a small saucepan, bring the stock to a simmer and add the scallops. Cover and simmer for about 4-6 minutes. When the scallops are cooked, remove them with a slotted spoon, and put them in the oven to keep warm.
3. Put the cream cheese and lemon rind into the remaining hot liquid and stir it until it's smooth. Pour over the pasta and toss.
4. Add spinach, basil and scallops and toss some more. Season with salt and pepper to taste and sprinkle with the Parmesan cheese.

If you want this meal to stay low fat then go easy on the Parmesan. When I first made this meal I thought the spinach would never behave but if you keep tossing it will eventually come under control and shrink down to size.

This recipe came from the cook book 'Light Kitchen' by Anne Lindsay

Mac and Cheese

Box of macaroni
couple tbsp of butter
1 crushed garlic clove
1 tsp mustard powder
cayenne pepper (if you want)
3 tbsp plain flour
500ml milk
2 cans diced tomatos
whatever mix of cheeses you want to use

Directions
Step 1. Boil the pasta until it's ready.

Step 2. Melt the butter in a saucepan, add the garlic and cook for a min until softened, then add the mustard powder and cayenne pepper and cook for 1 min more. Add the flour and stir to make a paste, cooking for about 1 min, until the mix starts to bubble a little. Take off the heat and gradually pour in the milk, whisking with every addition so the sauce doesn’t go lumpy. Return to the heat and cook for 5 mins until thickened, then add the cheeses, stir until melted, and fold in the pasta. Drane and add the cans of tomatoes

Step 3. Heat oven to 180C/350F. Tip the pasta into a baking dish, and top with additional cheese, preferably some hard cheese such as cheddar or parmesan, then bake for 25-30 mins, until golden and bubbling. Allow to cool for 10 mins or so then serve.

Recipe based on a recipe from Good Food magazine, November 2017

Marinated Lamb with Pasta

You need to marinate the lamb for at least 12 hours. (Although I've done it for only a couple of hours and gotten away with it but the longer the better) Usually, the night before I'm going to cook the lamb is when I marinate it. If you can't buy a leg of lamb de-boned then you have to do the grisly work yourself.

For the marinate you'll need:

2 tbsp. Dried or grated rind from 1 lemon
3 tbsp. Lemon juice
2 tbsp. Sodium-reduced soy sauce
1 1/2 tsp. Minced fresh garlic
1 tsp. Packed brown sugar
1/2 tsp. Hot pepper sauce

Trim the fat from the lamb and place it in a bowl or plastic bag. I find the big freezer bags great because you can reach into the fridge and turn the lamb easily every couple of hours. Combine the above ingredients along with the lamb and shove it all in a zip lock freezer bag and put it in the fridge. You need to remove the lamb from the fridge about an hour before you cook it.

I nice side dish for the lamb is pasta. The most important thing about pasta is to make sure it doesn't stick together when cooking so put some olive oil in the water.

Here's what you'll need for the pasta dish:

4 tbsp. Butter
1 cup Frozen peas
2 cups Broccoli, broken into florets
7/8 cup Heavy Cream
1 lb. Mixed green and white linguine (the green to add a little colour)
1 tbsp. Olive oil
2/3 cup Freshly grated Parmesan cheese plus extra to serve
pinch Nutmeg
salt and pepper

Preparing the meal:

Broil each side of the lamb for about 10 minutes for medium-rare. (15-20 minutes for well done) Once it's cooked, take it out of the oven and let it stand for about 10 minutes. Slice it thinly across the grain. What I like to do is place the lamb along the sides of a nice big platter and put the pasta in the middle.

While the lamb is standing make the pasta.

(1) Steam the broccoli.
(2) Melt the butter in a large saucepan. Add the peas and cook, over a low heat, for 2-3 minutes.
(3) Using a measuring pitcher pour 5/8 cup of cream into the pan, bring it to a boil and let it simmer for 1 to 1 1/2 minutes, until it's slightly thickened. Then take it off the burner.
(4) Meanwhile bring a large pan of lightly salted water to a boil. Add the linguine and olive oil and cook for 2-3 minutes. (Until tender but still firm to the bite) Take the pan off the burner, drain the pasta and put it back in the pan.
(5) Add the broccoli, peas and cream sauce to the pasta. Put it back on the stove and add the remaining cream and the Parmesan cheese. Put a little salt and pepper in there and add a pinch of nutmeg.
(6) With a couple of forks toss pasta to make sure the broccoli and peas are coated with the cream sauce.

Meat Balls

1 cup rice (Uncooked)
1 egg, whipped
1 lb lean ground beef
Onion powder
Garlic powder
Salt and Pepper
Vermicelli Noodles

1 large can of tomato juice
1 cup of flour

Directions
1. To make the meat balls mix the rice, onion powder, garlic powder, salt, pepper, egg, hamburger meat together in a bowl. (Get it as mixed together as possible)
2. In a large sauce pan (a dutch oven type thing) bring the tomato juice to a simmer.
3. Make the meat balls small, they'll grow bigger because of the uncooked rice.
4. Roll the meat balls in the flower to coat each meatball.
5. Put all the meat balls into the tomato juice and let simmer for 45 minutes
6. Serve them over a bed of Vermicelli noodles

Meat Loaf

1 1/2 lbs ground beef
1 cup milk
3 slices bread
1 egg
1/2 teaspoon Worcestershire Sauce
Onion power
Garlic power
Paprika
1 can mushrooms
Salt

Directions
Mix it all together (Bread and milk first) until it's a smooth as you can get it.
Bake at 350 for 1 hour

Mustard Baked Chicken with Pasta Shells

The chicken pieces are cooked in a succulent, mild mustard sauce, then coated in poppy seeds, and served on a bed of pasta.

Here's what you'll need:

8 pieces of chicken (about 4 ounces each)
4 tbsp. butted, melted
4 tbsp. mild mustard (* see tip)
2 tbsp. lemon juice
1 tbsp. brown sugar
1 tsp. paprika
2 tbsp. poppy seeds
14-oz. Fresh pasta shells
1 tbsp. olive oil
salt and pepper

(* Tip: Dijon is the type of mustard most often used in cooking, as it has a clean and only mildly spicy flavour. German mustard has a sweet-sour taste, with Bavarian mustard being slightly sweeter. American mustard is mild and sweet. I used the American mustard*)

Directions
1. Arrange the chicken pieces smooth side down, in a single layer in a large oven -proof dish.
2. Mix together the butter, mustard, lemon juice, sugar and paprika in a bowl and season with salt and pepper. Brush the mixture over chicken pieces and heave 'em into the oven (preheated to 400F) for 15 minutes. (Don't use all the mixture yet)
3. Take the dish out of the oven and turn the chicken pieces over. Coat the chicken again with what's left of the mustard mixture. Now sprinkle the poppy seeds over the chicken and pop 'em back into the oven for another 15 minutes.
4. Pour up some more wine for your guest.
5. While all this is happening you should be boiling a large pot of lightly salted water. Add the pasta to the boiling water and cook them until they're tender but still firm to the bite.
6. Drain the pasta, arrange it on a warn serving dish. Top it off with the chicken and pour the sauce over the works.

I got this recipie from What's Cooking Pasta by Tom Bridge

Pineapple Chicken

1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
1 tablespoon sesame seeds

Directions
1. In a large skillet, heat olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside..
2. In the same skillet, add the garlic and red bell pepper. Cook until the vegetables are softened.
3. Add the pineapple and cook for an additional 2 minutes.
4. Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
5. Return the chicken to the skillet, mix well, and heat through.
6. Serve garnished with sesame seeds.

Pecan Pie

4 Eggs
2 Cups Granulated sugar
1 Cup Butter or margarine, melted and cooled
1 Cup Pecans or walnuts, chopped
2 ts Vanilla
4 ts Vinegar
2 Pastry for 9-inch pie

Directions
1. Beat eggs in mixing bowl until frothy.
2. Beat in sugar and butter.
3. Add next ingredients. Stir.
4. Pour into pie shell.
5. Bake on bottom shelf in 350 F oven about 40 minutes until set.

Makes 2 pies.

Traditional Scones

INGREDIENTS
2 cups cake flour, more as needed
½ teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
5 tablespoons cold butter, cut into pieces
1 egg
½ to ¾ cup heavy cream, more for brushing

Directions
1. Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.

2. Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.

3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.

4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Roasted Leg of Lamb

Here's what you'll need:

• Bone-in Leg of lamb
• 1 tablespoon of paprika
• ½ teaspoon of garlic powder
• ¼ teaspoon of black pepper
• 1 teaspoon of salt
• 1 teaspoon of Maggi or Knorr powder
• 3 garlic cloves (grated)
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh thyme
• 2 tablespoons of Extra Virgin Olive Oil

Directions:

Step 1. Add all the ingredients for the rub in a bowl and use a spoon/fork to mix. Set aside. Preheat the oven to 425 F.

Step 2. Wash/clean the leg lamb and place it on a chopping board.

Step 3. Cut slits into the leg of lamb before marinating to allow the flavor to penetrate deeper into the meat.

Step 4. Use your hands and make sure to rub the marinade into every corner of the bone-in lamb leg, especially into the openings. Finally, insert a few sprigs of fresh rosemary and thyme into the slit openings. You can allow this meat to soak up the marinate before you roast, or you can roast it ASAP!

Step 5. Place this seasoned lamb leg in the roast pan. Roast leg of lamb at 425 for 30 minutes uncovered. Then roast covered at 325 for 90 minutes or until done to your desire. I actually use an oven thermometer and have it set to rare.

Step 6. Allow resting for 10 – 15 minutes or more before cutting or serving.

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