Lamb Supreme

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 pound lamb loin, cut into 1 inch cubes
• 3 onions, sliced
• 1 (8 ounce) package fresh mushrooms, sliced
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 (8 ounce) can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• heat oil in a skillet or frying pan over medium-high heat. add lamb and onions; cook until evenly browned. add mushrooms and saute for 5 minutes. remove lamb and vegetables and place on a side dish.
• return pan to heat, add butter and stir until melted. add flour; stir constantly until a paste forms. slowly add milk and stir until gravy thickens. stir in tomato sauce, brown sugar, lemon juice and salt. return lamb mixture to pan, stir and simmer until meat is tender. serve over noodles or rice.

crispy lamb belly

Ingredients

• Servings: 6
• 1/2 pound whole lamb belly, skin removed
• 1/2 teaspoon smoked paprika, or to taste
• kosher salt and ground black pepper to taste
• 1 tablespoon olive oil, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 5 mins

Ready Time: 14 hrs 15 mins


• preheat oven to 200 degrees f (95 degrees c).
• season lamb belly all over with smoked paprika, salt, and black pepper. wrap lamb in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. place lamb packet in a baking dish.
• roast in the preheated oven until tender for 6 hours. let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• unwrap chilled meat. save any rendered fat that falls away when unwrapping lamb.
• cut meat into 6 equal-size portions. cut 1/8-inch by 1/8-inch slashes in the fat-side of the lamb. season with salt.
• heat 2 tablespoons reserved lamb fat in a skillet over medium heat. place lamb belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. transfer lamb belly to a plate, drizzle with olive oil and season with pepper.

chili chicken ii

Ingredients

• Servings: 5
• 1/2 teaspoon vinegar
• 1 teaspoon soy sauce
• 2 tablespoons ginger garlic paste
• 1 tablespoon chili sauce
• salt to taste
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 tomato, chopped
• 1 teaspoon cornstarch
• 1/2 cup water

Recipe

• in a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.
• remove chicken pieces from dish and set marinade aside. saute chicken pieces in a small skillet in a little bit of oil. then heat oil in a medium skillet and saute onions, bell pepper and tomato. add the marinade and sauteed chicken pieces. cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. combine cornstarch and water and mix together to make a paste. add paste to skillet and stir until mixture thickens.

ellen's chicken cacciatore

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 boneless, skinless chicken thighs - fat trimmed
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes with juice
• 1 cup dry
• 1/2 cup orange juice
• 2 tablespoons dried rosemary, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. set the chicken aside.
• in the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
• pour in the tomatoes with their juice, , orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
• stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Keligun Chicken

Ingredients

• Servings: 6
• 6 cut up chicken pieces
• 1 cup soy sauce
• 1/2 cup distilled vinegar
• 1 teaspoon crushed garlic
• ground black pepper to taste
• 1/4 cup fresh lemon juice
• salt to taste
• 1 cup unsweetened flaked coconut
• 1/3 cup chopped green onions
• 1 dash lemon pepper
• 1/8 cup chopped green onion for topping

Recipe

• to make marinade: combine the soy sauce, vinegar, garlic and ground black pepper. mix together. marinate chicken in refrigerator for 2 to 4 hours.
• remove chicken from refrigerator and dispose of marinade. broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. when chicken is cooked, remove bones and dice chicken meat.
• put diced chicken in a medium bowl. add the lemon juice and salt and mix together. then add the coconut, green onion and lemon pepper spice. mix all together, top with green onion and serve.

grilled chicken

Ingredients

• Servings: 4
• 1 (3 pound) chicken, split in half lengthwise
• garlic powder to taste
• ground black pepper to taste
• 1 pinch seasoned salt
• 1 (12 fluid ounce) can or bottle
• 1/2 cup butter
• 2 tablespoons garlic powder
• 1 tablespoon seasoned pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat grill for high heat.
• in a microwave-safe bowl, combine the , butter, 1 tablespoon garlic powder and seasoned pepper. heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. set aside.
• season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
• brush the grilling surface with oil. place chicken the grill bone side down. close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.
• turn the chicken over, so it is bone side up. they will be black and charred, but the chicken meat will be fine. pierce the membrane of the bone with a fork, and ladle some of the mixture into the 'cup' formed by the bones. throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents.
• repeat ladling the mixture into the chicken, and throwing garlic powder the coals every 5 minutes, until the mixture is gone. the chicken should be tender and juices should run clear.

Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can beans
• 1 pinch salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.