hard pulled lamb

Ingredients

• Servings: 20
• 8 pounds lamb picnic roast
• 2 cloves garlic, minced, or more to taste
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 (12 fluid ounce) bottles hard
• 1/2 cup all-purpose flour
• 1 cup cold water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 25 mins


• preheat oven to 250 degrees f (120 degrees c).
• score fat layer on lamb shoulder by making shallow cuts in a diamond pattern. spread garlic, parsley, sage rosemary, and thyme over lamb. place lamb in a large roasting pan, fat side up. pour over lamb.
• bake in the preheated oven for 8 hours. transfer lamb to a large platter; remove and discard any large pieces of fat and skin. pour pan drippings into a separate pot. shred meat and return to the roasting pan.
• whisk flour into water in a bowl.
• bring drippings to a boil and stir in flour mixture; cook and stir until gravy is thickened, about 5 minutes. pour gravy over lamb.

tempeh tacos

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 (8 ounce) package spicy flavored tempeh, coarsely grated
• 1/2 cup vegetable broth
• 2 tablespoons taco seasoning mix
• 1 teaspoon dried oregano
• 1/2 teaspoon ground red pepper (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat oil in skillet on medium-high heat. cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
• pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

marinated chicken

Ingredients

• Servings: 5
• 2 cups soy sauce
• 2 cups brown sugar
• 1 1/2 cups sugar
• 1 tablespoon ground ginger
• 5 pounds skinless, boneless chicken breast halves - cut into strips

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• in a large bowl, mix the soy sauce, brown sugar, sugar, and ginger. place chicken into the mixture. chill in the refrigerator 6 to 8 hours, or overnight.
• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
• place marinated chicken in the prepared baking dish. bake in the preheated oven at least 1 hour, or until meat is no longer pink and juices run clear.

Mushroom Artichoke Sandwich

Ingredients

• Servings: 2
• 1 (12 inch) french baguette
• 1 tablespoon olive oil
• 12 ounces fresh mushrooms, sliced
• 1 (14 ounce) can quartered artichoke hearts in water, drained
• 2 tablespoons grated parmesan cheese
• 2 teaspoons garlic and onion seasoning
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• slice the baguette in half lengthwise, split open, and toast in the preheated oven until lightly browned, 7 to 9 minutes.
• heat the olive oil in a skillet over medium heat, and cook and stir the mushrooms and artichoke hearts until the mushrooms have given up their liquid and have started to brown, about 10 minutes. stir in the parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the mixture has thickened, about 5 more minutes.
• fill the toasted bread with the mushroom filling, close the sandwich, cut in two, and serve.

lobster fricassee

Ingredients

• Servings: 4
• 1/2 cup finely chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cups dry
• 2 (1 1/2 pound) whole lobsters
• 2 tablespoons
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a large skillet, combine the carrot, celery, onion and . bring to a boil. add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. remove lobsters from the sauce and allow to cool.
• when the lobsters have cooled enough to handle, cut each one in half lengthwise. remove the lobster meat from the shell and claws, keeping it and the shell intact. discard the tomalley if desired. slice each tail piece into 4 medallions and set aside.
• continue to simmer the and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. return the shells to the sauce and stir in the . simmer for 5 minutes. strain the stock through a sieve or mesh strainer into a saucepan. stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. stir in the butter just until melted. add the lobster meat to the sauce and cook over low heat until heated through.

scallops in pastry with lobster sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 (10 ounce) lobster tail
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/4 cup cream
• 12 large sea scallops
• 4 slices gouda cheese
• 1 (15 ounce) package double crust ready-to-use pie crust

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• melt the butter in a large skillet over medium heat. split the shell of the lobster tail lengthwise and add to the skillet. cook, turning occasionally, until the shell is bright red and meat is opaque. remove the tail from the pan. peel off the shell and dice the meat; set aside.
• whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and . continue to stir constantly over medium heat until thickened, about 2 minutes. fold in lobster meat and remove from the heat.
• preheat the oven to 350 degrees f (175 degrees c). unroll the pie crusts a clean surface and cut into eight 6 inch circles. you may need to use a rolling pin to make them large enough to get four out of each crust. press the circles into four individual sized ramekins. you could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
• place 3 scallops into each ramekin and top each serving with a slice of gouda cheese. cover with remaining pie crust dough and crimp the edges to seal.
• bake in the preheated oven until the crusts are brown, 12 to 15 minutes. serve topped with lobster sauce.

slow cooker chipotle chili

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 pound bulk italian sausage
• 1 large onion, diced
• 1 tablespoon minced garlic
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (16 ounce) cans chili beans, undrained
• 2 (14.5 ounce) cans diced tomatoes
• 2 (14.5 ounce) cans crushed tomatoes
• 2 ribs celery, chopped
• 1 green bell pepper, coarsely chopped
• 1/2 red bell pepper, chopped
• 1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
• 1/2 (3 ounce) package bacon bits
• 1 tablespoon chili sauce
• 1 tablespoon hot pepper sauce (such as frank's redhot®)
• 1 tablespoon chili powder
• 2 teaspoons brown sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

Recipe

Preparation Time: 25 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 35 mins


• heat a large skillet over medium-high heat. cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. transfer beef mixture to a slow cooker.
• stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
• cook on low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on high).