1. 4 Ingredient Sauce for Roasted Lamb Ingredients: sugars, brown mustard, prepared, yellow lemon juice, raw spices, garlic powder Directions: Combine all ingredients in a saucepan. Heat over medium heat until warm and well blended. Serve with roasted lamb. Source Archive
2. Noni's Special Marinade Ingredients: catsup soy sauce made from soy (tamari) vinegar, red wine sauce, worcestershire oil, canola lemon juice, raw mustard, prepared, yellow sugars, granulated spices, pepper, black parsley, fresh salt, table spices, garlic powder Directions: Mix all ingredients. NOTE: I have only used this on beef and lamb so far, but imagine it would be just as good for chicken. Source Archive
3. Rosemary Mustard Lamb Rub Ingredients: mustard, prepared, yellow spices, rosemary, dried spices, garlic powder salt, table spices, pepper, black sugars, brown mustard, prepared, yellow Directions: Coarsely grind the mustard seed in a blender. Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine. Transfer to a jar, cover and store away from heat and light. This rub will keep for several months. Variation: For a web rub, stir 1 T Worcestershire sauce and 1 T olive oil into the rub. Spread the paste over the lamb and let marinate for several hours. Source Archive
4. Rudy Mikeska's "All Purpose" Seasoning Rub Ingredients: salt, table spices, chili powder spices, pepper, black spices, pepper, black spices, paprika spices, garlic powder Directions: Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking. Source Archive
5. Beef or Lamb BBQ Stew Ingredients: onions, raw celery, raw peppers, sweet, green, raw oil, olive, salad or cooking mustard, prepared, yellow sugars, brown salt, table spices, chili powder vinegar, distilled tomatoes, red, ripe, raw, year round average water, bottled, generic beef, grass-fed, ground, raw Directions: Cook onion, celery and green pepper in oil until golden brown, stirring occasionally. Add mustard, sugar, salt and chilli powder. Add the remaining ingredients. Simmer, uncovered, 35-40 minutes or until thickened. Slow cooker: use raw cubed meat and cook on Low for 8-10 hours. Serve on cooked rice. Source Archive
6. Carolina BBQ Rub Ingredients: salt, table sugars, granulated sugars, brown spices, cumin seed spices, chili powder spices, pepper, black spices, pepper, red or cayenne spices, paprika Directions: Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork. Source Archive
7. Homemade Phyllo Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic oil, olive, salad or cooking Directions: Sift flour and salt into a mixing bowl and add the water with oil. Stir until forms soft dough, then knead in the bowl about 10 minutes. Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny. When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour. If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week. Always bring to room temp before using. Divide the pastry into 12 equal portions, shaping them into smooth balls. Cover with a cloth, except the one you're working with. Take a ball of dough, and shape it into a square. Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin. Dust again with flour. Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so. Keep hands on each side of the pastry. Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go. Unroll carefully. After second rolling, the pastry should be about 10x12 inches. Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges. The edges can be given a final stretch with the fingertips. You should wind up with a pastry that's 14x18 inches in size. Place on a cloth, cover with wax paper and fold the cloth over the top. Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them. Use soon after making as they'll go sour if you keep them too long. If desired, you can roll them out more thinly. Repeating the dowel rolling process more will result in a thinner square each time. Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin. In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach. Source Archive
8. Rosemary and Garlic Rack of Lamb Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw oil, olive, salad or cooking spices, rosemary, dried spices, garlic powder salt, table parsley, fresh spices, pepper, black Directions: Sprinkle rosemary, garlic salt, sea salt, parsley and ground black pepper evenly over the lamb chops. Heat vegetable oil in saute pan to medium high. Sear both sides of the lamb chops. Reduce heat and continue to cook for 8 minutes, turning frequently. Serve medium rare. Source Archive
9. Lamb Marinade With Garlic and Herbs Ingredients: oil, olive, salad or cooking vinegar, red wine spices, garlic powder spices, paprika spices, rosemary, dried parsley, fresh salt, table spices, pepper, black spices, oregano, dried spices, basil, dried Directions: Combine the olive oil, red wine vinegar and spices in a zip lock bag. Add lamb and marinate up to 3 days. Preheat grill and cook lamb until done to preference. Source Archive
10. Peppery Blue Cheese Sauce Recipe Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat cheese, blue salt, table spices, pepper, black Directions: In 1 qt saucepan over medium heat, into warm butter, stir flour till blended. Gradually stir in lowfat milk and cook, stirring constantly, till mix is thickened. Remove mix from heat; stir in cheese and remaining ingredients. Serve warm over grilled steak, lamb, beef patties or possibly lamb chops. Yield: 1 c. of sauce. Source Archive
11. Bacon Bites Flambe Ingredients: crustaceans, shrimp, raw (not previously frozen) bacon, meatless alcoholic beverage, distilled, rum, 80 proof Directions: Peel and deveine the shrimp. Warm the rum in a small saucepan over low heat. Wrap each shrimp in a narrow strip of bacon and fasten with a toothpick. Place shrimp in a shallow pan and bake at 450 degrees for about 10 minutes, turning often, until bacon is crispy. Put the shrimp in a chafing dish or ceramic dish. Pour rum over shrimp and ignite. Serve immediately. Source Archive
12. Cajun Beer Sauce Ingredients: onions, raw peppers, sweet, green, raw oil, olive, salad or cooking alcoholic beverage, beer, regular, all water, bottled, generic cornstarch a cajun life, all purpose cajun seasoning, Directions: In a small saucepan cook onion and bell pepper in hot oil until tender. Combine beer, water, cornstarch, and Cajun seasoning in a small bowl and mix well. Add to saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Serve with grilled or broiled beef or lamb. Source Archive