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Lamb Stew with Rosemary

Ingredients:

2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon plus 1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice

Directions:

Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 Tablespoon parsley.

Serves: 4

Protein Bar

Roast Duck Recipe

Ingredients:

Duck
Butter
Garlic
Salt
Pepper
1/2 onion
1 apple, halved
1 orange, halved
Chopped celery and garlic
3/4 cup sherry
1/2 cup orange juice

Directions:

Wash duck thoroughly and dry with a paper towel. Rub inside and out with butter, garlic, salt, and pepper. Put 1/2 onion, 1/2 apple, 1/2 orange, chopped celery, and garlic into duck cavity.
Place in roaster with 1-1/2 inches of water in the bottom. Place 1/2 apple and 1/2 orange in water. Bake covered at 400 degrees for 1 hour.
After first hour pour 3/4 cup sherry and 1/2 cup orange juice over duck. Reduce heat to 300 degrees and uncover duck. Roast for 1 hour, basting every 10 minutes. (Note: More water, sherry, and orange juice may have to be added.)
Remove stuffing and discard before serving duck.

Temperature: 400 degrees
Time: 1 hour
Temperature: 300 degrees
Time: 1 hour

Servings: 2

Italian Recipes

MONTE CRISTO SANDWICH

Ingredients:

2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices whole wheat bread
4 slices deli Swiss cheese
4 slices deli smoked turkey
4 slices deli honey ham
1/8 teaspoon ground black pepper
1 tablespoon powdered sugar for dusting Vegetable oil for frying raspberry preserves for

Directions

Heat few inches of oil in a deep skillet or fryer to 365 degrees. To make batter whisk together egg and water, then combine flour, baking powder, salt, pepper and mix into the egg mixture until smooth. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure the triple-deckers in the corners with toothpicks. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Place on a paper towel to cool a little and dust with powdered sugar. remove toothpicks and serve warm with raspberry preserves.

Yield: 3 Servings

Klipfiti: Humor & Irony

Pecan-Crusted Grouper

Ingredients:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

Directions:

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.
Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.
Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Saute the fish on 1 side until brown. Turn the fish.
Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.
Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.

Serves: 4

Herbalife

Betty's Oyster Stew Recipe

Ingredients:

1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce

Directions

Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.

Serves: 10 - 12

Niteworks

Stroganoff au Perry

Ingredients:

2 pounds lean boneless sirloin
1/4 pound butter or margarine
3 to 4 medium onions, thinly sliced
1-1/2 pounds canned or fresh mushrooms, thinly sliced
2 Tablespoons tomato paste
2 cups dairy sour cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Marsala wine
3 cups cooked wild rice, or white, or mixture of both

Directions:

Slice steak at angle into 1/4-inch strips. (Partially freeze steak for easier slicing.) Melt half the butter in extra large skillet; saute the beef until brown. Remove beef. Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat. Remove onions. Melt remaining butter; saute mushrooms for 5 minutes over medium heat. Return beef and onions to skillet. Add tomato paste, sour cream and seasonings; mix thoroughly. Cover and cook over low heat 30 minutes or until beef is tender. Add wine; simmer 5 minutes longer. Serve over a bed of rice. May be prepared early in the day, but save wine and add when warming.

Serves: 6

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