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New Tab. New Tab. (4) Facebook. Setup your profile. Print Braised Lamb Shoulder Chops Recipe - - 64776. Zucchini Garlic Soup Recipes from The Kitchn. Zucchini Garlic Soup makes 1 1/2 quarts 4 tablespoons unsalted butter1 white onion, sliced8 to 9 large cloves garlic, sliced thinly 4 medium zucchini, about 1 1/2 pounds4 cups chicken or vegetable broth1/2 teaspoon powdered gingerSalt and pepper Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. When the onions are soft, add the zucchini and cook until soft. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Taste and season with ginger, salt and pepper. Asian Inspired Slow Cooker Short Ribs with Cabbage & Carrots. When I recently visited the library and sat down to flip through the latest Real Simple, I didn’t expect to be copying a recipe down before returning it to the shelf.

I couldn’t resist this recipe’s simplicity and one pot meal potential. Let’s face it we all need more quick, easy meals from a slow cooker. I changed up the original recipe a bit by halving the amount of meat and doubling the cabbage. I didn’t even notice that there was less meat. The cabbage melts down into the rich, savory broth and becomes almost buttery. The dish is rich and flavorful, but the bright bite of the scallions cuts right through all of this. Sweet, sour and spicy – this dish is quite the palate pleaser. Adapted from Real Simple magazine Recipe Notes: This was perfect served alongside caulifried rice (cauliflower chopped until the size of rice and fried as rice).

Ingredients Directions Optional step: In a large skillet, over medium heat brown the ribs on all sides. Cook on high for 4-6 hours or on low 7-8 hours. Korean BBQ Short Ribs (Gal-Bi) Recipe. Banana/Date Muffins! (Oh & TGIF) « The Paleo Angel. Since power has been returned to my humble abode, I’ve been digging into new recipes, mostly breakfast-related yummies… this is always my favorite go-to recipe site. It’s updated daily which I love because I’m always looking to try new things. It’s pretty classic for me to try anything, then tweak it to my liking.

The more recipes I’ve made, the better I’m getting at coming up with my own. Soon enough I’ll be creating my own recipes and I’m happy to share my failures and successes! Sometimes the recipes look so simple that I don’t think they’ll come out good. This happened when I saw the recipe for Banana Date Muffins . Wrong!

Ingredients: Method: Preheat the oven to 400. My review: These taste like you’re cheating. I realize I have not posted any of my WODs (“workout of the day” for the crossfit impaired). Why not try these muffins for a Sunday morning breakfast along side some eggs and bacon?! Paleo Rogan Josh. Jul 13, 2010 Posted by Mel on Jul 13, 2010 in Curries/Stews , Meats/Eggs , Recipes | 61 comments Whenever I mention the Indian dish rogan josh to my friend Stacey, I accidentally call it Josh Rogan, and she says, “Who? What?”

Because she knows it’s really called rogan josh . Yesterday, we realized I was reversing the names because of Seth Rogen – and then Stacey was confusing him with Josh Groban . They’re nothing alike. See for yourself. Seth Rogen Josh Groban Rogan Josh Anyway… Rogan josh (also: roghan josh ) is a curry dish from Kashmir and is popular in India, Pakistan, Singapore, and the United Kingdom. Where the devil is Kashmir? I’d never eaten rogan josh before I bought the seasoning at the Penzeys store last summer based solely on how incredibly enticing it smelled. Also, I’m not making any promises, but… “rogan” means oil in Persian and “josh” means heat, red, or… hell, yeah… passionate. Paleo Rogan Josh This is easily doubled; make 2 lbs. of meat and enjoy leftovers.

Directions: 1. Spicy chicken. F | explore. Feta Cheese Ball. If your calendar looks anything like mine – you’re probably only a couple of days away from crazy. My December is brimming with holiday parties, potlucks, shopping dates, and family gatherings. And with all these festive commitments usually comes food and lots of it. Along with arming you with a bunch of cookie recipes, I also wanted to provide you with a couple of simple appetizers that are sure to make your party prep a little easier and of course – more delicious! Brian and I couldn’t get enough of this Feta Cheese Ball.

We both kept sneaking into the fridge to steal a nibble throughout the day, even though we were supposed to be saving it for Brian’s co-workers. The feta, cream cheese, oregano and garlic blend harmoniously to create an irresistible appetizer that will keep your guests congregated around the appetizer table long enough for you to finish all those last minute dinner preps that didn’t get done because the doorbell started ringing. How To Participate Link Up Your Recipes: Perfect Prime Rib Recipe, How To Cook Prime Rib, Prime Rib Recipe, Standing Rib Roast, Prime Rib Roast Recipes, Prime Rib Roasting Chart, Prime Rib Dinner, Yorkshire Pudding Recipes, Au Juice Recipes. Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins.

Smear the cut ends only of the roast with the butter. Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings, if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and don't salt - the result will be a juicy, delicious roast to serve your family and guests! Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer).

Prime Rib. I’m not sure there’s anything more special and delicious at Christmastime than a beautiful, perfectly cooked piece of roast beef. This is my version of prime rib, which is as good the next day, sliced cold right out of the fridge, as it is served warm on a plate with potatoes, mushrooms, and brussels sprouts. That was the menu I fixed for the Christmas special on Food Network (it’ll be on again today at 6:00 eastern time if you’d like to see the grub in living color) and it’s the menu I’ll be fixing again toward the end of this week. It’s also the menu I want to eat in Heaven. Prime rib sounds impressive, and it is. But in this case, impressive doesn’t need to mean complicated or difficult. Here’s how I make mine. (Note: photos below are from a couple of different prime ribs I’ve made over the past couple of months.

I start with a whole (I use boneless) ribeye, sometimes called a rib loin, about 13-14 pounds. Live and learn. Begin by heating a heavy iron skillet over very high heat. Kung Pao Chicken. Ingredients Stir Fry 1 red pepper, seeded and diced 1 green pepper, seeded and diced 1 celery stalk, diced 3 green onions, thinly sliced 1 cup bean sprouts Chicken 2 boneless chicken breasts cut into 1-inch chunks 3 Tbsp cornstarch Sauce 2 Tbsp oyster sauce 2 Tbsp soya sauce 1 Tbsp brown sugar (heaping) 1 cup chicken broth 4 Tbsp rice wine vinegar 1 Tbsp cornstarch 3 Tbsp peanut butter (heaping) To Cook Peanut oil 1 tsp Szechwan peppercorns or chili flakes 6 clove garlic, sliced 1 x 2-inch knob ginger, chopped Directions 1. 1. 1. 1.

Chicken Stew with Onions, Tomatoes, and Dijon Recipe. 1 Preheat oven to 400°F. 2 Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves. Place the head of garlic on a piece of aluminum foil. Drizzle some olive oil over the garlic, and sprinkle it with salt and pepper. 3 While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don't crowd the pan. 4 While the chicken is browning, peel and quarter the onions. 5 Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. 6 After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. 7 When the chicken has cooked, add the mustard to the pot and stir to blend.

Meyer Lemon Curd. The first time I tasted lemon curd, I fell powerfully and intensely in love with its tart creaminess. I was 11 years old and my family had received a jar of homemade lemon curd from my cousins in Walnut Creek, CA. They kept chickens in their backyard, had lemon trees out front and so made jars of curd using these homegrown ingredients to send to friends and family for the holidays. For a few days, I kept up the charade of sharing this sunshiny jar with my parents and sister, dutifully dolloping scant spoonfuls onto toast.

However, on the third day, I couldn’t continue to resist. I removed the half-full jar from the fridge, snuck to my room and ate the rest of that amazing curd with a spoon. I am not to be trusted when it comes to lemon curd. Speaking of meyer lemons. For those of you who have yet to taste a meyer lemon, they’re thinner skinned and sweeter than your typical lemon. Making curd is time consuming, but once your ingredients are all assembled, it goes quickly. Ingredients Notes. Spaghetti Squash with Moroccan Spices Recipe at Epicurious. Yield Makes 4 servings active time 10 min total time 25 min This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands.

Preparation Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Cook's note: •Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours. Reviews write your own review So I just want to comment since I have already reviewed this recipe and love it. More Recipes from Bon Appétit.

Creamed Spinach Recipe : Emeril Lagasse. Cauliflower with Pine Nuts and Bacon Recipe. Chicken Paprikash Recipe. We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, if that's what you prefer. Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish. Method 1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. 2 Heat a large sauté pan over medium-high heat and melt the butter. 3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes. 4 Add the paprika and some black pepper to the onions and stir to combine. 5 When the chicken is done to your taste, remove the chicken from the pan.

Serve with dumplings, rice, egg noodles or potatoes. Spicy Lamb Stew Recipe. You will get more flavor if you use less expensive lamb pieces that come bone-in, in which case you'll likely want to remove the bones before serving. Pick lamb pieces that have some fat. Ingredients 2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubesOlive oil2 yellow onions, chopped4 cloves garlic, minced2 red bell peppers, chopped2 dry pasilla chiles, chopped, stems and most seeds removed1 Tbsp hot Hungarian paprika*1½ teaspoon ground cuminPinch of ground cardamon1½ cups chicken stock (use gluten-free stock for gluten-free version)14 oz of canned whole tomatoes, put through a food mill, or puréed8-10 sprigs fresh flat leaf parsley4-5 sprigs of thyme1 bay leaf2/3 cup raisinsSalt and pepper * Hot Hungarian paprika is not the regular Hungarian paprika which is sweet and mild.

It is even hotter than cayenne. Method 1 Pat the lamb dry with a paper towel. 2 Return the pot to medium-high heat. 4 Stir in the paprika, cumin, and cardamom and cook for a minute. Caramelized Fennel and Onions Recipe. Zucchini and Spinach Gratin Recipe. The recipe calls for bacon and I think it's an important flavor component. For those of you who don't eat pork, or meat, you can substitute butter and or olive oil (a couple tablespoons) to sauté the onions.

Ingredients 2 lbs zucchiniKosher salt1 lb frozen spinach*3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces1 large onion1 handful of parsley (about 1/2 cup of leaves, lightly packed)3 cloves garlic, peeled, coarsely chopped1/2 cup freshly grated Parmesan cheeseFreshly ground black pepper3 eggsOlive oil * Or 6 packed cups of fresh chopped spinach leaves, blanched and drained Method 1 Grate the zucchini. 2 Thaw the spinach, let drain while the zucchini is draining. 3 Heat a large skillet on medium heat. 4 While the bacon is cooking, peel and finely chop the onion. 5 While the bacon and onions are cooking, prepare the parsley and garlic. 6 Preheat the oven to 350°F. 7 Place the zucchini into a large bowl. Remoulade Sauce Recipe. Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings.

If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It’s also awesome as a substitute for ketchup with french fries. If you don't have any pickle juice on hand, use a little lemon juice or vinegar. Ingredients 1 1/4 cups mayonnaise1/4 cup mustard (Creole mustard if possible)1 Tbsp sweet paprika1-2 teaspoons Cajun or Creole seasoning2 teaspoons prepared horseradish1 teaspoon pickle juice (dill or sweet, your preference)1 teaspoon hot sauce (preferably Tabasco)1 large clove garlic, minced and smashed Method Mix all the ingredients together in a medium bowl.

Baked pumpkin and sour cream puddings. Rutabaga Sweet Potato Puree recipe - Food Canadian Living. Vinegar Chicken.