For tender lamb chops, full of flavor, give them this easy but delectable treatment. Braise them with aromatic tarragon leaves and add to the succulence with a lemony herbed sauce. Sauce: 1/2 cup beef or chicken broth 1 Tbsp. lemon juice 1 tsp. dried tarragon leaves Instructions 1. Wipe the lamb chops with damp paper toweling. 2. Heat the butter in a frying pan. Quickly brown the chops on both sides over medium-high heat. Reduce heat. Sprinkle chopps wiht tarragon and black pepper. 3. Cover and cook over ...

Ingredients 1 1/2 lbs. frozen cod, perch, sole or walleye fillets 2 Tbsp. each oil and butter or margarine 1 1/2 cups sliced onions 2 cloves garlic, minced or pressed 1 can (1 lb. 12 oz.) Italian plum tomatoes 1 cup dry white wine or chicken broth 1 cup water 2 Tbsp chopped parsley 1 1/2 tsp. each dried basil leaves and salt 1/2 tsp. dried oregano leaves 1 lb. shelled, uncooked shrimp, fresh or frozen, thawed 1 can (8 oz.) minced clams, undrained 5 to 6 cups cooked white, brown or wild ...

Ingredients 1 medium Chicken (for roasting) 90 mililiters Water (for roasting) -- MARINADE -- 85 grams Yoghurt plain 1 tablespoon Lemon juice 1 tablespoon Garlic puree 1 tablespoon Ginger puree 1 teaspoon Chili powder 1 teaspoon Salt Instructions Skin the chicken, and remove the parson's nose, wing tips and leg tips. Using a sharp knife, make short, deep cuts all over the chicken. Combine all the marinade ingredients, and mix well. Rub the marinade all over the chicken, making sure to work it well into the incisions. Save the remaining marinade. Place the chicken in ...

Ingredients 2 lb Skinless boneless chicken ; pieces 1/4 c Fresh lemon juice 1/2 ts Salt 1/4 c Plain yogurt 4 Garlic cloves; minced 1 1/2 tb Ground coriander 2 ts Ground cumin 1 ts Ground turmeric 1/8 ts Ground ginger 1 pn Dried crushed red pepper 12 Bamboo skewers; soaked in ; minutes (6- to ; 8-inch) 2 tb Butter; melted (1/4 stick) Instructions Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes. Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon ...

1 tablespoon Olive oil 3/4 cup Andouille sausage diced 1/4 cup Onion diced 2 cloves Garlic 1 1/2 cup Wild Rice cooked 1/4 teaspoon Savory Salt and pepper to taste pinch Rosemary 1/4 cup Sherry 1 tablespoon Pesto sauce 1 teaspoon Sun-dried tomatoes 1 tablespoon Parmesan 2 medium Chicken breast 1 tablespoon Canola Oil Toothpicks to seal chicken Instructions 1. First make the stuffing. Heat the olive oil over medium high heat and brown the sausage for a minute. Add the onion and brown for another minute. Add the wild rice, garlic, spices, salt and pepper, ...