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Directions Preheat the oven to 450 degrees F

  • 2 (8 bone) lamb racks from McKinnon’s Super Butcher Shop
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh thyme
  • 1/4 cup chopped fresh oregano
  • Salt and pepper
  • Potatoes, recipe follows
  • Port Wine Demi-Glace, recipe follows
4/5 (2 Votes)

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From the Duck-In-Diner in Clarks Hill, Indiana

  • 2 beaten eggs
  • 18 saltine crackers, crushed
  • 3 tsp Worcestershire sauce
  • 1/2 small onion, minced
  • 1/2 green pepper, minced
  • 8 oz can tomato sauce
  • 2 lbs ground beef
  • 2 tsp brown sugar
  • 1/2 tsp prepared mustard
4/5 (3 Votes)

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To make the Rub: In a small bowl combine the rub ingredients

  • THE RUB:
  • 2 tablespoons granulated orange peel
  • 1 tablespoon dried sage
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 tablespoon vegetable oil
  • FOR THE TURKEY:
  • 1 turkey - (12 to 14 lbs)
  • 2 small oranges washed, dried
  • 12 whole cloves
  • 6 medium garlic cloves crushed
  • 1 bunch fresh sage tied with string
4/5 (2 Votes)

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Place Chicken Wings in Crockpot

  • Approx. 10 - 12 Chicken Wings, thawed
  • 1 bottle Sweet Baby Ray’s BBQ Sauce {18 oz.}
  • 1 Hidden Valley Ranch Seasoning Mix packet {1 oz.} or 3 Tbsp Buttermilk Ranch Dressing Mix
3.3/5 (3 Votes)

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Traditionally, true chili is made with just vegetables, tomatoes and lots of cubed beef, but no beans

  • 1/2 lb. lean ground beef
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 jalapeno Chile, minced
  • 1 (14-ounce)can diced tomatoes, undrained
  • 1 cup beef broth
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper
4/5 (1 Votes)

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From Southern Living

  • 1 (16-ounce) can whole-berry cranberry sauce
  • 1 teaspoon grated orange rind
  • 2/3 cup fresh orange juice
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 pounds pork tenderloins, trimmed
  • Garnishes: Fresh rosemary sprigs, whole cranberries
4/5 (2 Votes)

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Pierce beef roast numerous times with a fork

  • 3 lb. beef roast (holiday roast, eye of round, rump roast etc.)
  • Marinade
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 ⁄2 teaspoon Tabasco sauce
  • 1 ⁄4 cup lime juice
  • 1 teaspoon ground cumin
3.5/5 (2 Votes)

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Cook ground meat with onions and peppers in dutch oven

  • 1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
  • 2 onions, diced
  • 1 green pepper, diced
  • 1 tablespoon jalapeno, finely chopped
  • 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
  • 2 (8 ounce) cans tomato sauce
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 ⁄2 teaspoon cayenne pepper
  • 1 ⁄2 teaspoon paprika (smoked if you can find it)
  • 1 (14 ounce) can kidney beans, drained and rinsed
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 cup water
  • Toppings
  • sour cream
  • cheddar cheese
  • green onion
4/5 (1 Votes)

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Marinade lamb in lime juice, zest and garlic

  • 1 3/4 pounds lamb shoulder, trimmed and cut into 1 inch cubes
  • 3 garlic cloves, crushed
  • 2 tsp curry powder
  • 2 tsp molasses
  • 1 Tbsp fresh cilantro, chopped
  • 1 onion, chopped
  • 1 Tbsp hot pepper sauce
  • 2 Tbsp tomato puree
  • dash salt
  • 1 lime, juiced, rind zested
  • 3 Tbsp olive oil
  • 1 tsp ground cumin
  • 2 ounces creamed coconut
4/5 (2 Votes)

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In a 4 1/2 quart pot/pan brown the ground turkey over medium heat

  • 1 1⁄4 lbs ground turkey
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup chicken broth
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 ⁄2 teaspoon cracked black pepper
  • 1 tablespoon butter
4/5 (1 Votes)

By

Set the Sous Vide to 150°F (65°C)

  • 2 pounds boneless pork shoulder, cut into 1-­inch pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 pound tomatillos
  • 3 poblano peppers, seeded and finely diced
  • 1/2 white onion, finely diced
  • 1 jalapeno, seeded and finely diced
  • 3 cloves garlic, crushed
  • 1 bunch cilantro, roughly chopped
  • 1 cup chicken broth
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon Mexican oregano
4/5 (3 Votes)

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From the Chew

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (chilled, and cut into cubes)
  • 3/4 cup buttermilk
  • 1/2 cup chives (chopped)
  • 3/4 cup shredded cheddar cheese
  • BACON EGG & CHEESE BISCUIT CASSEROLE
  • cheddar chive biscuits
  • 1 pound bacon (cooked and chopped)
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs
  • 1 1/2 cups milk
  • salt (to taste)
  • 1/2 cup chives (chopped)
4/5 (1 Votes)

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BACON EGG & CHEESE BISCUIT CASSEROLE Herb Encrusted Rack of Lamb with Port Demi-Glace