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10-11-2019 11:33 PM - edited 10-12-2019 06:13 PM
We love butterflied leg of lamb, and I ask DH, the professional Cook, to slice off a pound or so from the larger end-much leaner than stew meat and suitable for either Kibbee or my own spin on this Middle Eastern dish.
1 pound extra lean boneless lamb, 1" x 1/2" strips
1 medium white onion, minced
2 cloves garlic, smashed
2 Tablespoons olive oil
1 Cup medium bulgur ("Ala"), soaked in warm water then drained on paper towels
1 1/2 to 2 Cups beef broth
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 Cup pine nuts
1/4 Cup raisins or currants (optional)
In 10-12" chicken fryer, combine 1/2 lamb
chunks with 1 Tablespoon olive oil over medium high heat, browning a minute or so each side. Remove and repeat with remaining lamb.
Saute onions over medium heat, adding garlic after a few minutes. After a minute of lightly stir tossing garlic, add prepared grain and remaining oil. Add in allspice and stir occasionally, another few minutes. Gradually stir in 1 1/2 Cups broth, reduce heat to low, cover and cook 15 minutes.
Remove lid, stir in prepared lamb, pepper, pine nuts and fruit if desired. If bulgur seems dry, add remaining 1/2 C broth, then taste for seasoning. At this point extra salt, pepper or spice may be added. Stir gently, recover and continue cooking about 5 minutes until lamb heated through.
4 large servings. Good source of fiber and
protein. May sub couscous for bulgur and slivered almonds for pine nuts if desired.
Next ingredient: cream cheese
10-12-2019 11:27 AM
Thank you! I'm just preparing my menu for the week and I have a pound of ground chicken that I've been wanting to use, in my freezer. DH is still on a "dental-work-friendly" diet and I think he'd love the Chicken Parm Burgers.
Next ingredient: Cream Cheese
10-12-2019 03:12 PM - edited 10-12-2019 03:23 PM
house_cat....happy this recipe can help and you just gave me an idea ...my DH has to have some dental work done next week. I may be fixing these then as well! Hope we all enjoy!
10-12-2019 03:22 PM
CREAM CHEESE Roll-ups*
2 (8 oz) packages cream cheese, softened
4 ozs. Salsa
4 green onions, finely sliced
4 large flour tortillas
10 slices of bacon, cut into small pieces & cooked crisp
16 thin slices of deli ham
In a medium bowl, mix together CREAM CHEESE, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2" edge. Top with bacon and ham. Roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1" pieces, discarding uneven ends. About eight pieces per roll.
* This is a Trisha Yearwood recipe she calls "aka Redneck Sushi".....and suggests "hot" salsa...your choice.
NEXT INGREDIENT ...... BREAD
10-12-2019 07:45 PM - edited 10-12-2019 07:47 PM
Potato Stuffing Casserole
*I've never made this before, but what's not to like?
It's from Taste of Home and has excellent reviews.
Next ingredient: butter
10-12-2019 09:19 PM
Dill Pickle Soup
10-14-2019 05:11 PM
I made the chicken parm burgers last night. DH and I enjoyed them very much. He gave me the thumbs up to make them again :-)
My son who lives with us, rarely eats with us, but he happened to be around and said, "Something smells good. What's for dinner?". I told him what it was and he said, "Mind if I taste it? It smells good but there's something about ground chicken that just turns me off". Well, he ate the whole thing and said it was good... go figure, lol.
Next Ingredient: JAR ROASTED RED PEPPERS
10-15-2019 09:53 AM
house_cat...thanks for the "thumbs up" for recipe....glad you enjoyed it at your house. I will be making it this week...anxious to try it now.
NEXT INGREDIENT ..... JAR ROASTED RED PEPPERS
10-15-2019 11:23 AM - edited 10-15-2019 11:26 AM
Devilicious Cheese Ball
from Yesterdish website
Featured Ingredient: JAR OF ROASTED RED PEPPERS
2 4 1/2 oz. cans of Underwood Deviled ham
1 8 oz. package of cream cheese, softened
1/2 cup diced tomato
1/2 cup diced green pepper (I use well drained roasted red
1 envelope Hidden Valley Ranch salad dressing mix
2 cups (8 oz.) shredded cheddar cheese
1/2 cup roasted, unsalted sunflower seeds
dried parsley flakes or fresh chopped parsley*
Combine all ingredients except seeds and parsley. Refrigerate until firm enough to shape into a ball. Roll in seeds and/or parsley.
*Parsley is my addition. Can also add a tsp of dry mustard or prepared horseradish, or some grated fresh onion and its juice.
Next Ingredient: OREGANO
10-15-2019 02:56 PM
One Pot Greek Chicken & Lemon Rice
Chicken and Marinade
Next ingredient: Rosemary
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