Ingredients 1 1/2 lbs broccoli 3 tbsp extra virgin olive oil Kosher salt Black pepper to taste 2 tbsp fresh lemon juice How to prepare 1. Preheat oven to 350f. 2. Cut broccoli into florets of roughly the same size. 3. Toss broccoli with olive oil, salt, & pepper. 4. Place in single layer on baking sheet and bake until tender, 30-35 minutes. 5. Sprinkle with lemon juice and serve. Share/Bookmark 

Ingredients 2 cloves garlic, peeled 4 oz parmesan cheese, 1 cup grated 6 mild green chiles, such as anaheim, or 2 (4-oz) cans, drained 1/2 to 3/4 cup pine nuts 1/2 cup parsley or 1/4 cup fresh cilantro 2-3 tbsp safflower oil How to prepare Using a food processor fitted with the metal blade, start the motor and drop the garlic and cheese through the feed tube. Process until the cheese is finely grated. If using fresh chiles, remove the stems and seeds from the chiles and discard them. Add the chiles to the work bowl, along with the nuts, parsley or cilantro and oil. Process until the mixture is... 

Ingredients 8 slices bread 12 oz evaporated skim milk 4 eggs 1/4 cup brown sugar 1 tsp vanilla extract 3/4 tsp cinnamon, ground How to prepare Lightly coat a (9″x13″x2″) pan with non-stick vegetable spray. Arrange the bread slices in the bottom of the pan. Combine all the remaining ingredients. Mix thoroughly using a whisk or an egg beater. Pour the mixture evenly over the bread. Cover tightly. Refrigerate for at least several hours. Preheat the oven to 350 degrees. Spray the bread with non-stick vegetable spray. Bake until lightly browned (30-35 minutes). Serve hot with maple... 

Ingredients 1 chicken, fryer 1/4 cup olive oil 1/4 cup lemon juice 1 tsp oregano 1/4 tsp cinnamon 1 tsp salt 1/2 tsp ground black pepper How to prepare Cut chicken into serving pieces. Combine oil, spices and seasonings in a shallow roasting pan. Bake at 425- Share/Bookmark 

Ingredients 6 ounces Bulk sausage 1 cup Canned chicken 1/8 package Saltines 2 tablespoons White wine 5 ounces Conchiglioni 1/4 cup Parsley 2 Scallions 1/4 poundMushrooms 2 tablespoons Parsley 1/2 teaspoon Celery salt 1/2 cup Parmesan cheese 1 tablespoonPaprika How to prepare Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells Cover with plastic wrap. Nuke on high... 

Ingredients 3 plum tomatoes, cut lengthwise into 1/4″-thick slices 3 tsp olive oil two 3/4 – 1″ thick shoulder lamb chops (8 to 10 oz each) 2 tsp ground cumin 1/2 tsp coarse salt 1/2 tsp freshly ground black pepper How to prepare Preheat oven to 450 Share/Bookmark 

Ingredients 4 lb lamb shoulder or leg 1 minced onion Salt and pepper to taste 1 3″ stick of cinnamon 2 tbsp of tomato paste 1 cup hot water 1 qt chicken stock 2 cups orzo How to prepare Cube lamb into manageable size pieces and brown all over add a minced onion and brown that too now add salt and pepper to taste, a 3″ stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup hot water cover and simmer for some 20 minutes and then remove cinnamon stick now transfer if necessary to a buttered yuvetsi or oven-proof casserole add 1 qt of stock (chicken is fine or what have you) orzo... 

Ingredients 1 leg lamb (2 kg), boned 1/2 cup olive oil 1/2 cup dry white wine 1 lemon (juice only) 2 tsp dried rigani or oregano 2 garlic cloves; crushed 3 bay leaves; broken in pieces Salt and pepper How to prepare Cut lamb into 4 cm (1 1/2″) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Cook under a hot grill or over glowing charcoal,... 

Ingredients Flank steak (or other lean beef) 2 cups beef bouillon 1 tsp garlic powder 1/2 tsp pepper 1 tsp onion powder 2 tsp salt 1 tsp cumin 1/2 tsp msg Sherry Sliced onion Sliced green pepper Olive oil French bread How to prepare Cook flank steak in beef bouillon in slow cooker until tender (6-8 hr). Remove, cool slightly, slice against the grain about 1/4″ thick. Mix garlic powder, pepper, onion powder, salt, cumin, and msg, and sprinkle on both sides of the sliced meat. Sprinkle meat with sherry. Saut Share/Bookmark 

Ingredients 3 lbs frying or roasting chicken 3 tbsp vegetable oil or butter 1 onion; chopped 2 tbsp butter 2 tbsp all-purpose flour (optional) 1 cup dry white wine, more if nec. 2 cup chopped, drained tomatoes 2 tbsp chopped fresh parsley 1 pn dried marjoram or thyme salt & freshly ground pepper water if necessary How to prepare Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saut Share/Bookmark