Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce




Stuffed Leg of Lamb

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup coarsely chopped prunes
  • ¼ cup currants
  • 2 tablespoons creme de cassis liqueur
  • 1½ tablespoons minced fresh rosemary
  • 1½ tablespoons minced fresh thyme
  • ½ teaspoon ground coriander
  • 1¼ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 (4 pound) boneless leg of lamb, rolled and tied
  • ½ cup chopped roasted and salted almonds
  • 2 tablespoons chopped fresh mint
  • 3 cloves garlic, cut into thirds
  • 2 tablespoons olive oil
  • ½ cup balsamic vinegar
  • 5 tablespoons butter
  • 3 tablespoons honey
  • ⅓ cup thinly sliced, stemmed Calimyrna figs
  • 5 teaspoons chopped fresh basil
  • 6 leaves mint
  • 6 leaves basil
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
  3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
  4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
  5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
  6. To serve, remove the twine from the lamb and cut into ½ inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Recipe and photo source

Pecan Pie Cobbler




Pecan Pie Cobbler

Pecan Pie Cobbler
Recipe type: Dessert
Cook time: 
Total time: 
 
Ingredients
  • 1 Box refrigerated pie crusts, softened as directed on box
  • 2½ cups light corn syrup
  • 2½ cups packed brown sugar
  • ½ cup butter, melted
  • 4½ teaspoons vanilla
  • 6 eggs, slightly beaten
  • 2 cups coarsely chopped pecans
  • Butter-flavor cooking spray
  • 2 cups pecan halves
  • Vanilla ice cream, if desired
Instructions
  1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
  2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
  3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Recipe from Pillsbury

Crock Pot Pulled Pork




Crock Pot Pulled Pork

Crock Pot Pulled Pork
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted
Instructions
  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Recipe source

7 Layer Taco Dip




Ingredients

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

Directions

  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Cheesy Baked Dip Recipe




Cheesy Baked Dip

Cheesy Baked Dip Recipe
Recipe type: Appetizer
 
Ingredients
  • 8 oz. sour cream
  • 8 oz. cream cheese
  • 16 oz. cheddar cheese, grated (sharp or mild)
  • 4 oz. chopped green chilies
  • Green onion (suit your own taste)
  • 1 c. chopped ham
  • ½ pound chopped bacon
  • 1 round bread loaf, hollowed out
Instructions
  1. Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Thanks triedandtasty.com!

Rosemary Pork Tenderloin




Rosemary Pork Tenderloin
Recipe type: Entree
 
Ingredients
  • 1 tablespoon olive oil
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • ½ cup cranberry chutney (such as Crosse and Blackwell)
Instructions
  1. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.
  2. Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.

Recipe Source: Cooking Light, DECEMBER 2001

RESTAURANT STYLE BUFFALO CHICKEN WINGS




Chicken Wings

RESTAURANT STYLE BUFFALO CHICKEN WINGS

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder
Directions
    1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish orbowl and refrigerate for 60 to 90 minutes.
    2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.