Turkey & Mushroom Pizza

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 ounces mushrooms, stems trimmed, then sliced
• 1 tablespoon extra virgin olive oil
• 1 pizza dough, shell measuring 6 inches around
• 3 slices turkey, thinly sliced
• 1 tomato, medium in size, thinly sliced
• fresh coarse ground black pepper, to taste
• 1 teaspoon chopped basil
• 1 teaspoon chopped parsley
• 3 slices jarlsberg cheese, thinly sliced (you can also use swiss or gruyere)

Recipe

• 1 first preheat your oven to 450°f.
• 2 then, heat your olive oil in a small skillet, and then add your mushrooms, cooking for 2 minutes on medium-high heat, shaking your skillet frequently; set aside.
• 3 take your pizza shell and place the turkey slices over the shell.
• 4 then, put your cooked mushrooms on top of the turkey slices and then randomly place the tomato over the mushrooms.
• 5 shake desired amount of freshly ground pepper over the vegetables, and then top with your basil and 1/2 of your parsley.
• 6 place your cheese slices on top.
• 7 bake in your preheated oven for 10 minutes until cheese is bubbly and is a nice golden color.
• 8 sprinkle the rest of your parsley on top and serve!
• 9 this will feed 2 small eaters or 1 big eater.
• 10 enjoy!

Wonderful Chicken Marinade.

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 cup tomato paste
• 1 tablespoon yogurt
• 1 garlic clove
• salt
• pepper
• 1 teaspoon lemon juice (optional)

Recipe

• 1 mix all ingredients in a bowl.
• 2 coast chicken pieces with mixture.
• 3 let sit in the fridge for at least 8hr (i do it over night).

Vikki's Grilled Cheese

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

• 2 slices bread
• 1 tablespoon butter
• 1 thick slice colby cheese
• 1/2 tablespoon whipped cream cheese spread
• 2 slices deli turkey
• 1 teaspoon cajun seasoning
• 1/2 teaspoon black pepper

Recipe

• 1 mix cajun seasoning, pepper and cream cheese and spread on one slice of bread. add turkey and cheese and cover with other slice of bread.
• 2 spread butter on either side of bread and brown in a skillet about three minutes on each side or until golden.

Vincent Price's Chicken Sweet And Hot

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 fryer chicken, quartered
• 1/2 cup butter
• 1/4 cup worcestershire sauce
• 1 clove garlic, minced
• 1/2 cup red currant jelly (i couldn't find; i used black currant jelly)
• 1 tablespoon dijon mustard
• 1 cup orange juice
• 1 teaspoon powdered ginger (i don't care for ginger; i used a couple dashes of allspice)
• 3 dashes tabasco sauce (but if you're expecting this to be "hot", i'd add more...)

Recipe

• 1 combine all of the above ingredients, except chicken, in a pan.
• 2 heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
• 3 cool.
• 4 pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (i had a change of plans the day i prepared the marinade; mine marinated overnight).
• 5 cover and cook in preheated moderate oven (i used 350 degrees f for the first 40 minutes, then raised it to 375 degrees f).
• 6 uncover, increase oven temperature to hot (i raised it to 425 degrees f) and baste frequently until chicken is an even dark brown.
• 7 (before i put the chicken in at the higher temperature, i used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- i left just enough in the dish to use for basting, but not so little that it would burn at the high) serve with rice.

Super Easy Lamb Chops

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 8 baby lamb loin chops, 4 to 5 oz each
• 5 tablespoons dijon mustard, grainy
• fresh ground pepper

Recipe

• 1 preheat oven to 500 degrees. oil shallow roasting pan.
• 2 pepper both sides of each chop. place in roasting pan and rub 1 tsp of mustard onto the top of each chop.
• 3 bring to room temperature for 10-15 minutes.
• 4 roast mustard-side up for 15 minutes. (5 minutes for rare.).
• 5 flip chops and put 1 tsp more mustard on each chop.
• 6 roast to your liking. (5 minutes again for rare. i like them medium-well which can take between 20 and 60 more minutes depending on thickness, but check them often so they don't overcook!).

Teriyaki Ginger Lamb Tenderloin

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (1 lb) lamb tenderloin
• 1 1/2 tablespoons teriyaki sauce
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon ground ginger
• 1 (6 ounce) can pineapple juice

Recipe

• 1 trim visible fat from lamb.
• 2 slice tenderloin into 1/2 inch thick slices.
• 3 flatten slices with palm of hand.
• 4 spray a large nonstick skillet with nonstick cooking spray; place skillet over medium-high heat until hot.
• 5 add lamb; cook 3 minutes on each side or until browned.
• 6 mix together teriyaki sauce and remaining ingredients; stir to blend well.
• 7 add to skillet; bring to a boil; lower heat and simmer 3 minutes.
• 8 remove lamb from skillet; spoon sauce over lamb.

Vincent Price Chicken Pudding - Chicken With Yorkshire Pudding

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 lbs frying chicken
• 4 cups water
• 3 celery ribs
• 1 large mild onion
• 6 sprigs parsley
• 1 teaspoon oregano
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 tablespoon flour
• 1/2 cup chopped parsley
• 3/4 cup flour
• 1 teaspoon salt
• 1 cup milk
• 3 eggs, beaten well

Recipe

• 1 joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
• 2 in a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
• 3 preheat oven to 450 degrees f.
• 4 make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
• 5 prepare the fry coating: place the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper into a large ziplock bag, then add a few pieces of chicken and shake to coat well; repeat with all pieces.
• 6 melt 2 tablespoons butter and 1 tablespoon vegetable oil in a large frying pan over medium high heat, then sauté the coated chicken pieces until browned; reserve drippings.
• 7 placed the browned chicken pieces into a large round casserole dish.
• 8 take chicken drippings in pan over heat and thicken with 1 tablespoon flour, then gradually add 2 cups of the reserved broth while whisking to make gravy, simmer while whisking to thicken, then add the chopped parsley (if gravy is not thickening as you'd like, sprinkle in a bit more flour - a teaspoon at a time - and simmer to desired texture).
• 9 pour the gravy over the chicken pieces in the casserole.
• 10 spread the prepared yorkshire pudding batter evenly over the top.
• 11 bake in a hot 450 degree f oven for 15 minutes; reduce temperature to 350 degrees f and bake for an additional 20 to 25 minutes.
• 12 note: when chicken is almost done baking, you can make more gravy (as much as you'd like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth to the texture/thickening you'd like.