recipes
Filed Under: gourmet  

- 1 large aubergine
- 2 large tomatoes
- 2 large yellow peppers
- salt and peppers
- salt and pepper
- basil oil
- extra virgin olive oil

- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt

- 6 8-10 ounce lamb shanks, cut 1 1/2 inches thick
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 6 tablespoons olive oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 14 ounce canned, imported tomato, diced
- 4 cloves garlic, crushed
- 2 cups white wine
- 1 cup beef broth
- 1 sprig rosemary

- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 3/4 pound prawns, peeled and deveined
- 1 onion, chopped
- 1 coconut, drained and meat grated
- 1/2 teaspoon ground turmeric

- salt and pepper to taste
- 1/4 cup dry white wine
- 2 tablespoons butter
- 4 tablespoons olive oil, divided
- 2 cups chopped cooked chicken breast
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped fresh thyme
- 1 1/2 cups uncooked Arborio rice
- 7 cups hot chicken broth
- 1 onion, chopped

- 1 Springbok loin (or other available venison) - about 1kg
- 8-10 rashers of thick streaky bacon
- a few sprigs of rosemary
- For the marinade:
- 1 cup dry red wine
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- 2 Tbsp Worcestershire sauce
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tsp dried rosemary
- ground black pepper to taste

- (You can always purchase "just add water" pizza crusts, or any pre-made crust, but to make your own...there's nothing better)
- Crust -
- 1 teaspoon Splenda
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 1 1/2 teaspoons salt
- 1 1/2 cups whole wheat flour
- 1/4 cup buckwheat flour
- 1/4 cup soy flour
- 4 teaspoons gluten
- 1/2 teaspoon paprika
- Pesto -
- (I don't enjoy making pesto, but if you do get after it. Or, find your favorite at a local grocery.)
- 2 ripe roma tomatoes
- 1 large ripe beefsteak tomato
- 1/2 teaspoon garlic salt
- 1 clove fresh garlic
- 1 tsp oregano
- 1 - 2 oz. thin sliced pepperoni (sub to preference: cappicola, pruiscutto, or cured ham)
- Fresh Mozzarella Cheese (mozzarella di bufala, mozzarella fior di latt, not shredded or too processed. Fresh Ladies and Gents)
- EVOO

- 1 package PERDUE? SHORT CUTS? Carved Chicken Breast, Grilled Italian Style
- 2 medium to large onions (1 red and 1 yellow)
- 4 tablespoons butter
- 1 1/2 tablespoons sugar
- 2 thin, prebaked pizza crusts (10 ounces)
- 1 cup oil packed sundried tomato strips, undrained
- 1 package herbed goat cheese (7 ounces)
- 1/2 cup black oil cured olives, Nicoise olives or sliced ripe olives
- Fresh basil for garnish (optional)

- 1 clove garlic, finely chopped
- 1 pinch black pepper
- 4 teaspoons butter
- 4 ounces thinly sliced prosciutto
- 10 ounces sliced whole milk mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 4 skinless, boneless chicken breast halves
- 1/3 cup white wine
- 1/4 cup olive oil