Barbecued Short Ribs

Ingredients

3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

How to prepare

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

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Balsamic Chicken & Artichokes

Ingredients

2 large skinless, boneless chicken-breast halves (about 1 pound)
1/4 teaspoon pepper
all-purpose flour
salt
1/2 8-ounce package 97% fat-free ham steaks
1 9-ounce package frozen artichoke hearts
1 tablespoon olive or salad oil
2 tablespoons balsamic vinegar
1 10-ounce package frozen peas
parsley sprigs for garnish

How to prepare

1. Cut chicken into 2-inch chunks. On waxed paper, mix pepper, 2 tablespoons flour, and 1/2 teaspoon salt; use to coat chicken chunks. Cut ham into 2″ by 1/4″ strips.

2. Prepare frozen artichoke hearts as label directs; drain.

3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown and it just loses its pink color throughout.

4. In cup, mix balsamic vinegar, 1 teaspoon flour, 1/2 teaspoon salt, and 1/2 cup water. Stir balsamic-vinegar mixture, ham, artichoke hearts, and frozen peas into skillet; heat to boiling. Spoon mixture onto platter; garnish with parsley sprigs.

Each serving: About 290 calories, 6 g fat, 81 mg cholesterol,
720 mg sodium.

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All-day Macaroni and Cheese

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

How to prepare

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

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Barbecued Chicken Kabobs

Ingredients

1 10-ounce package medium-size mushrooms
1 7-ounce jar roasted red peppers, drained
1 bunch green onions
1 1/4 pounds skinless, boneless chicken-breast
cubes for kabobs or 1 1/4 pounds skinless,
boneless chicken-breast halves
1 cup bottled honey-Dijon barbecue sauce
1 tablespoon salad oil
1 head Boston lettuce
1 bunch watercress

How to prepare

1. Preheat broiler as manufacturer directs. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2-inch pieces. Cut off roots from green onions. Cut green onions into 3-inch lengths. If using chicken-breast halves, cut into 2-inch pieces.

2. On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions. In small bowl, mix barbecue sauce and salad oil until blended.

3. Place skewers on rack in broiling pan; brush all over with half of barbecue mixture. Place pan in broiler about 3 inches from source of heat; broil kabobs 7 minutes. Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout.

4. Arrange Boston lettuce and watercress on platter. Arrange skewers over greens.

Each serving: About 355 calories, 10 g fat, 91 mg
cholesterol, 1235 mg sodium.

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Basic Chicken Soup

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 medium carrots, cut into 1/4-inch-thick slices
2 medium celery stalks, cut into 1/4-inch-thick slices
2 cans (14 1/2 ounces each) chicken broth, skimmed of fat
1/8 teaspoon ground black pepper
2 medium skinless, boneless chicken-breast halves (10 ounces)

How to prepare

1. In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring occasionally.

2. Add carrots, celery, chicken broth, pepper, and 3 cups water; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat.

3. Using slotted spoon or tongs, remove chicken from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken into shreds.

4. Return chicken to soup; heat through.

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Aromatic Leg of Lamb

Ingredients

3 pounds boneless butterflied lamb leg*
3 garlic cloves, each cut in half and crushed with
side of chef’s knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedges (optional)

How to prepare

1. Rub lamb with cut side of garlic cloves; discard garlic. In mortar with pestle, crush fennel, cumin, and coriander seeds. (Or, place seeds in heavy-weight plastic bag; use rolling pin to crush seeds.)

2. In small bowl, combine crushed seeds with olive oil and salt. With hand, rub lamb with crushed-seed mixture.

3. Place lamb on grill over medium heat. Cook 15 to 25 minutes for medium-rare or until of desired doneness, turning lamb occasionally. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board.

4. Serve lamb with lemon wedges if you like.

Ask butcher to bone a 4-pound lamb shank half of leg and slit the meat lengthwise to spread open like a thick steak

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Barbecued Steaks

Ingredients

3 lb Top round steak
2 tb Lemon juice
4 tb Mustard,prepared

How to prepare

1. Pound steak on both sides with a wooden mallet or the edge of a
heavy plate.

2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature.

3. Broil steaks about 4 inches above glowing coals on barbecue grill 4-5 minutes on each side, or until desired degree of doneness is achieved. You won’t taste the lemon juice or mustard as such – just a very good and flavorful steak.

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Beef Rib Roast with Madeira Gravy

Ingredients

1 3-rib beef rib roast (small end), about 7 pounds, with chine bone removed
1 tablespoon fennel seeds
1 teaspoon coarsely ground black pepper
1 teaspoon salt
chopped parsley
1/4 cup Madeira or dry sherry
2 tablespoons all-purpose flour
1 1/4 teaspoons beef-flavor instant bouillon
1 tablespoon olive or salad oil
1 pint cherry tomatoes

How to prepare

1. In large roasting pan (about 17″ by 11 1/2″), place beef rib roast, fat-side up. In mortar with pestle, crush fennel seeds. Stir in pepper, salt, and 2 tablespoons chopped parsley. Rub fennel mixture over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef in 325 degrees F oven until meat thermometer reaches 140 degrees F for medium-rare (about 20 minutes per pound) or until of desired doneness.

2. When beef is done, place on warm large platter and let stand 20 minutes for easier carving. Meanwhile, prepare gravy: Pour pan drippings into 2-cup measuring cup or medium bowl (set pan aside); let drippings stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard remaining fat. Add Madeira and 1/2 cup water to roasting pan; over medium heat, stir until brown bits are loosened from pan; add to meat juice in cup with enough water to equal 2 cups.

3. Into fat in saucepan over medium heat, stir flour until blended; cook, stirring constantly, until flour turns golden brown. Gradually stir in meat-juice mixture and bouillon; cook, stirring constantly, until gravy boils and thickens slightly; keep warm.

4. In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook cherry tomatoes until heated through, stirring occasionally.

5. To serve, if you like, sprinkle more chopped parsley over roast beef. Spoon saut

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Balsamic Chicken with Potatoes and Arugula

Ingredients

6 large skinless, boneless chicken thighs (about 1
1/4 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 garlic cloves
1 tablespoon salad oil
1 pound medium-size red potatoes
2 bunches arugula
2 tablespoons brown sugar
2 tablespoons balsamic or red wine vinegar
2 tablespoons soy sauce

How to prepare

1. Cut each chicken thigh in half. In bowl, toss chicken with flour and salt. Peel garlic cloves and cut each lengthwise in half.

2. In nonstick 12-inch skillet over medium heat, in hot salad oil, cook chicken thighs and garlic, covered, 20 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife, turning once halfway through cooking time.

3. Meanwhile, cut each potato into quarters. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until potatoes are just tender; drain and keep warm. Wash arugula; drain well.

4. In cup, stir brown sugar, balsamic vinegar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken well. Remove skillet from heat; add potatoes and half of arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates; top with chicken mixture.

About 345 calories, 9 g fat, 117 mg
cholesterol, 920 mg sodium.

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Apple-Ginger Glazed Ham

Ingredients

4-pound fully cooked smoked whole ham
1 cup apple jelly
1 teaspoon ground ginger
Fresh herbs for garnish

How to prepare

The apple-jelly glaze offsets the smoky flavor of this easy-to-make and impressive holiday ham. You can make this ham hours ahead of your party and keep it at room temperature no more than one hour before it is ready to serve.

1. Preheat oven to 325 degrees F. Remove skin and trim some fat from ham, leaving about 1/4″ fat covering.

2. Place ham on rack in large roasting pan (17″ by 11 1/2″). Insert meat thermometer into center of ham, being careful that pointed end of thermometer does not touch bone. Bake ham 2 1/2 hours.

3. After ham has baked 2 1/2 hours, prepare glaze: In small saucepan over medium-high heat, heat apple jelly and ginger to boiling; boil 2 minutes. Brush ham with some glaze. Bake ham 30 minutes to 1 hour longer, brushing occasionally with remaining glaze until thermometer reaches 140 degrees F. (15 to 18 minutes per pound total cooking time).

4. When ham is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh herbs.

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