All Recipes

- 2 sirloin steaks (about 8 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon lemon juice

1. **Prepare the Steaks**: Season the sirloin steaks generously with salt and pepper. Drizzle with olive oil and rub it into the meat.
2. **Preheat the Grill**: Heat your grill to medium-high heat. While the grill is heating, combine the butter, minced garlic, parsley, thyme, and lemon juice in a small bowl. Mix well.
3. **Grill the Steaks**: Place the steaks on the grill and cook for 4-5 minutes per side, or until they reach your desired doneness.
4. **Rest and Butter Your Steak**: Remove the steaks from the grill and allow them to rest for about 5 minutes. After resting, top each steak with a generous scoop of the garlic herb butter, allowing it to melt over the warm steak.
5. **Serve**: Slice the steaks against the grain and serve immediately alongside your choice of sides, such as mashed potatoes or a fresh green salad.

- 4 bone-in chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 oz button mushrooms, quartered
- 12 pearl onions, peeled
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Fresh parsley, for garnish

1. Season the chicken thighs with salt and pepper. In a large Dutch oven, heat olive oil over medium heat. Brown the chicken on all sides until golden, then transfer to a plate.
2. In the same pot, cook the bacon until crisp. Add the sliced onion and garlic, cooking until soft. Stir in the wine, chicken stock, tomato paste, thyme, and bay leaf, scraping the bottom to release any browned bits.
3. Return the chicken to the pot, cover, and simmer gently for 30 minutes. Add the mushrooms and pearl onions, continuing to cook for another 30 minutes, or until the chicken is tender.
4. In a small bowl, mix the flour and butter to form a paste. Gradually stir the paste into the pot to thicken the sauce.
5. Remove the bay leaf, adjust seasoning as necessary, and garnish with fresh parsley before serving. Enjoy your Classic Coq au Vin with crusty bread or over a bed of mashed potatoes. 

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- 4 bone-in chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/4 cup chopped fresh parsley

1. Season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown on all sides, then remove and set aside.
2. In the same skillet, add the onion, red and yellow bell peppers, garlic, and mushrooms. Cook until the vegetables begin to soften, about 5 minutes.
3. Add the white wine to the skillet, scraping up any browned bits from the bottom. Stir in the diced tomatoes, oregano, basil, and rosemary. Return the chicken thighs to the skillet.
4. Cover and simmer on low heat for about 35 minutes, or until the chicken is cooked through and tender.
5. Garnish with fresh parsley and serve Chicken Cacciatore over cooked pasta or with crusty bread for a comforting meal.

- Whole chicken wings
- Vegetable oil, for frying
- Salt
- Black pepper
- Butter, 1/2 cup
- Frank's RedHot sauce, 1/2 cup

1. **Prepare the Wings**: Pat chicken wings dry with paper towels. Season with salt and pepper.
2. **Fry the Wings**: In a large pot, heat vegetable oil to 375°F (190°C). Fry wings in batches until golden brown and cooked through, about 10-12 minutes. Drain on paper towels.
3. **Make the Sauce**: In a small saucepan, melt butter. Stir in the hot sauce until combined.
4. **Coat the Wings**: Toss fried wings in the sauce until well coated. Serve immediately.

- Whole chicken wings
- Soy sauce, 1/2 cup
- Brown sugar, 1/4 cup
- Honey, 2 tablespoons
- Garlic, minced, 2 cloves
- Ginger, grated, 1 teaspoon
- Sesame seeds, optional

1. **Prepare the Marinade**: In a mixing bowl, combine soy sauce, brown sugar, honey, garlic, and ginger to form a marinade.
2. **Marinate the Wings**: Place chicken wings in a large zip-top bag. Pour in the marinade, seal the bag, and refrigerate for at least 1 hour, preferably overnight.
3. **Bake the Wings**: Preheat oven to 375°F (190°C). Place marinated wings on a baking sheet lined with foil. Bake for 25-30 minutes, turning once halfway through.
4. **Glaze and Serve**: Broil wings for an additional 3-5 minutes for extra caramelization. Sprinkle with sesame seeds before serving, if desired.

- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon fresh lemon juice

1. Pat the pork chops dry with paper towels. In a small bowl, mix the olive oil, salt, black pepper, garlic powder, paprika, and lemon juice.
2. Rub the seasoning mixture evenly over both sides of the pork chops. Preheat your grill to medium-high heat. Once hot, place the pork chops on the grill grates and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness and have a nice char. Remove from the grill and let rest for a few minutes before serving.

- 4 boneless pork chops
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 apples, peeled and diced
- 1/2 cup apple cider
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon

1. Season the pork chops with salt and pepper on both sides. Heat the vegetable oil in a skillet over medium-high heat. Add the pork chops to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside to rest.
2. In the same skillet, add the apples, apple cider, brown sugar, and cinnamon. Cook until the apples are soft and the sauce has thickened, about 5-7 minutes. Serve the pork chops with a generous spoonful of the apple sauce over the top.

- 4 pork chops
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary

1. Preheat the oven to 375°F (190°C). In a small bowl, combine the Dijon mustard, olive oil, salt, and pepper. Rub this mixture over both sides of the pork chops.
2. In another bowl, combine the breadcrumbs, parsley, and rosemary. Press this mixture onto the pork chops, ensuring an even coating. Place the chops on a baking sheet and bake for 20-25 minutes until the crust is golden and the pork is cooked through. Let the pork chops rest for a few minutes before serving.

- 2 sea bass fillets
- Salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon fresh parsley, chopped

1. **Prepare the Fish**: Start by seasoning the sea bass fillets with salt and pepper on both sides.
2. **Sear the Fillets**: Heat olive oil in a skillet over medium-high heat. Place the fillets skin-side down and cook for 3–4 minutes until crisp. Flip the fillets, reduce heat to medium, and cook for another 3–4 minutes. Remove the fillets from the pan and set aside.
3. **Make the Sauce**: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice and cook for another minute.
4. **Final Touch**: Return the sea bass fillets to the skillet to coat them with the sauce. Garnish with chopped parsley before serving.

- 2 sea bass fillets
- Salt and pepper
- 1 lemon, sliced
- 1 pint cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme or oregano

1. **Preheat Oven**: Preheat your oven to 400°F (200°C).
2. **Prepare Ingredients**: Season the sea bass fillets with salt and pepper. In a baking dish, arrange the lemon slices, cherry tomatoes, olives, and sliced garlic. Place the fillets on top.
3. **Bake**: Drizzle olive oil over everything and sprinkle with fresh thyme or oregano. Bake in the oven for 15-20 minutes until the fish is opaque and flakes easily with a fork.
4. **Serve**: Remove from the oven and serve hot, spooning the tomato and olive mixture over the fish.

- 2-3 lbs Tri-Tip Roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)

1. **Prepare the Rub**: In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, dried oregano, paprika, and cayenne pepper (if using) to create the rub for the tri-tip roast.
2. **Season the Tri-Tip**: Rub the tri-tip roast with olive oil on all sides. Generously apply the combined rub, ensuring every part of the meat is well-coated. Let the seasoned tri-tip sit at room temperature for about 30-45 minutes to allow the flavors to meld.
3. **Prepare the Grill**: Preheat your grill to medium-high heat. If using wood chips, consider adding pre-soaked oak chips for authentic flavor. Set the grill for indirect cooking: this means one section of the grill is hotter than the other.
4. **Sear the Tri-Tip**: Place the tri-tip over direct heat for about 5-7 minutes on each side, searing it well to create a nice crust.
5. **Roast the Tri-Tip**: Move the tri-tip to indirect heat. Cover the grill and let the roast cook for about 20-30 minutes, or until the internal temperature reaches 130°F for medium-rare, or your desired level of doneness.
6. **Rest and Serve**: Remove the tri-tip from the grill and cover it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute. Slice against the grain and serve with your favorite sides.

- 2-3 lbs Tri-Tip Roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Chimichurri Sauce:
  - 1 cup fresh parsley, finely chopped
  - 4 cloves garlic, minced
  - 2 tablespoons fresh oregano, chopped
  - 1/2 cup olive oil
  - 2 tablespoons red wine vinegar
  - 1 teaspoon red pepper flakes
  - Salt and pepper to taste

1. **Prepare the Chimichurri Sauce**: In a medium bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well. Adjust seasoning to your taste. Set aside for flavors to marry while preparing the tri-tip.
2. **Season the Tri-Tip**: Rub the tri-tip roast with olive oil, then season generously with salt and pepper on all sides.
3. **Heat the Grill**: Preheat your grill to high heat. Once hot, sear the tri-tip roast on both sides for approximately 6-8 minutes per side to achieve a nice crust.
4. **Roast the Tri-Tip**: Lower the grill to medium heat and cook for an additional 20-30 minutes, or until the internal temperature reaches 130°F for medium-rare, or your preferred level of doneness.
5. **Rest the Meat**: Remove the tri-tip from the heat and let it rest under a foil tent for about 10 minutes.
6. **Serve**: Slice against the grain and top generously with the chimichurri sauce. Enjoy with roasted potatoes or a green salad.

- 4 pounds spare ribs
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 cups barbecue sauce
- 1 tablespoon olive oil

1. Preheat your grill to medium-high heat. If using an oven, preheat to 300°F (150°C).
2. Season the spare ribs generously with salt and black pepper on both sides.
3. Place the ribs on the grill or in the oven, meaty side up. If grilling, turn occasionally to avoid burning and cook for about 1 hour, or until tender. If baking, cover with foil and roast for 2–3 hours.
4. In the last 15 minutes of cooking, brush the ribs generously with barbecue sauce.
5. Remove the ribs from the heat. Let them rest for a few minutes before cutting into individual ribs. Serve with extra barbecue sauce on the side.

- 4 pounds spare ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups red wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon dried thyme
- Salt and pepper to taste

1. Preheat your oven to 325°F (165°C).
2. In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Brown the spare ribs on all sides, then transfer to a plate.
3. In the same pot, add chopped onion and garlic. Sauté until soft and translucent.
4. Stir in red wine, beef stock, tomato paste, and thyme, scraping up any browned bits from the bottom of the pot. Season with salt and pepper.
5. Return the ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover with a tight-fitting lid and transfer to the preheated oven.
6. Braise the ribs for 2–2.5 hours, until the meat is tender and easily falls from the bone.
7. Remove from the oven and rest for 10 minutes before serving with sauce from the pot spooned over the top.

- Whole chicken (about 4-5 pounds)
- 2 tablespoons unsalted butter, softened
- Salt
- Freshly ground black pepper
- 1 lemon, halved
- 1 bulb of garlic, halved crosswise
- Fresh herbs (such as thyme, rosemary, and parsley)
- 1 large onion, quartered
- 2 carrots, cut into large chunks
- 2 stalks of celery, cut into large chunks

1. Preheat the oven to 425°F (220°C). Remove the chicken giblets and pat the chicken dry with paper towels. Generously season the cavity of the chicken with salt and pepper.
2. Fill the chicken cavity with the lemon, garlic, and a handful of the fresh herbs. Spread the softened butter evenly over the skin of the chicken, then season generously with salt and pepper.
3. Truss the chicken legs with kitchen twine, then place the chicken breast side up into a roasting pan. Scatter the onion, carrots, and celery around the chicken.
4. Roast the chicken in the preheated oven for about 1 hour 15 minutes, or until the juices run clear when you cut between a leg and thigh, and a meat thermometer reads 165°F (74°C) in the thickest part of the thigh.
5. Once roasted, transfer the chicken to a cutting board and let it rest for at least 10 minutes before carving. Serve with the roasted vegetables alongside.

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- Whole chicken, cut into pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 potatoes, diced
- 8 cups chicken stock
- 2 bay leaves
- Salt
- Freshly ground black pepper
- Fresh parsley, chopped (for garnish)

1. Place the chicken pieces in a large pot and cover with chicken stock. Add the bay leaves and a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
2. Add the chopped onion, garlic, carrots, and celery to the pot. Simmer for about 30 minutes, then add the diced potatoes. Continue to simmer until the vegetables are tender and the chicken is cooked through, about another 15-20 minutes.
3. Remove the chicken pieces from the pot. Once cooled, shred the meat from the bones and skin, discarding them. Return the chicken meat back to the pot. Taste and adjust the seasoning with salt and pepper as needed.
4. Serve hot, garnished with fresh parsley. Enjoy this hearty chicken soup with crusty bread on the side.

- 1 (8-rib) rack of lamb, trimmed and frenched
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup breadcrumbs
- 2 tablespoons Dijon mustard

1. Preheat your oven to 450°F (230°C). Season the lamb generously with salt and pepper.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb on all sides until golden brown, about 2-3 minutes per side.
3. In a small bowl, mix together the minced garlic, rosemary, thyme, and breadcrumbs. Spread the Dijon mustard over the seared lamb, then press the herb and breadcrumb mixture onto the meat, ensuring an even coating.
4. Place the skillet in the preheated oven and roast for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 130°F (54°C) for medium-rare.
5. Remove the lamb from the oven and let it rest for 5-10 minutes. Slice the rack between the bones to serve.

- 1 (8-rib) rack of lamb, trimmed and frenched
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 lemon, juiced

1. In a large bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper. Place the rack of lamb in the bowl and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Preheat a grill to medium-high heat. Remove the lamb from the marinade and let it come to room temperature.
3. Place the lamb on the grill and cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Remove the lamb from the grill and let it rest for 5-10 minutes before slicing between the bones to serve.

- 1 (8-rib) rack of lamb, trimmed and frenched
- ¼ cup Dijon mustard
- 1 tablespoon olive oil
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- Salt and freshly ground black pepper to taste

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
2. Season the lamb with salt and pepper. In a small bowl, mix together the Dijon mustard and olive oil. Spread the mixture evenly over the lamb.
3. In another bowl, combine the breadcrumbs, minced garlic, and thyme. Press this breadcrumb mixture onto the mustard-coated lamb to form an even crust.
4. Place the lamb on the prepared baking sheet and roast in the oven for 20-25 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare.
5. Allow the lamb to rest for 5 minutes before slicing between the ribs and serving.

- 4 Halibut fillets
- 2 tablespoons olive oil
- 1 lemon (sliced into thin rounds)
- 3 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste

1. Preheat your grill to medium-high heat. While waiting for the grill to heat, pat dry the halibut fillets with paper towels.
2. In a small bowl, mix the olive oil, minced garlic, chopped parsley, and dill. Season the fish fillets with salt and pepper. 
3. Brush the halibut fillets generously with the herb and garlic olive oil mixture on both sides.
4. Place the halibut on the grill skin-side down. Lay the lemon slices on top of each fillet. Grill for about 4-5 minutes on each side or until the fish flakes easily with a fork.
5. Remove the halibut from the grill and let it rest for a minute. Serve warm with additional lemon wedges if desired.

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- 4 Halibut fillets
- Salt and pepper to taste
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot (minced)
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon lemon juice

1. Season the halibut fillets with salt and pepper on both sides. Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter.
2. Once the butter is melted and the pan is hot, add the halibut fillets skin-side down. Sear for about 4 minutes, then flip and cook another 4 minutes on the other side. Remove the fillets from the pan and set aside.
3. Lower the heat to medium and add the shallots to the same pan. Cook until translucent, about 2 minutes. Pour in the white wine, scraping up any brown bits from the bottom of the pan.
4. Let the wine reduce by half, then stir in the heavy cream and lemon juice. Cook for another 2 minutes, or until the sauce thickens. Add the remaining butter and stir until melted.
5. Return the halibut to the pan, spooning the sauce over the fillets. Allow them to heat through for another 2 minutes. Sprinkle with fresh chives and serve immediately with the sauce.

- 2 duck breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- 1/4 cup chicken stock
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water

1. Score the skin of the duck breasts in a crisscross pattern, then season them with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the breasts and cook for an additional 3-5 minutes, or until the internal temperature reaches 135°F for medium-rare. Remove and let rest.
3. In the same skillet, add orange juice, orange zest, chicken stock, honey, and balsamic vinegar. Bring to a boil, reduce heat, and simmer for 5-7 minutes.
4. Stir in the cornstarch mixture, cooking until the sauce thickens. Adjust seasoning with salt and pepper if necessary.
5. Slice the duck breasts, then serve drizzled with the orange sauce.

- 2 duck breasts
- Salt and pepper to taste
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 cup red wine
- 1/2 cup chicken stock
- 1 tablespoon red currant jelly (or similar fruit jelly)
- 1 teaspoon fresh thyme leaves

1. Score the skin side of the duck breasts in a diagonal pattern, then season both sides with salt and pepper.
2. Place the duck breasts skin-side down in a cold skillet. Heat over medium heat and cook for about 6-8 minutes until the skin is browned and crisp. Turn the breasts over and cook for another 3-5 minutes until the internal temperature reaches 135°F for medium-rare. Remove from the skillet and let rest.
3. Discard most of the duck fat from the pan, leaving about 1 tablespoon. Add the butter and shallots, sautéing until the shallots are soft and translucent.
4. Add red wine, chicken stock, red currant jelly, and thyme to the pan. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half. Season with salt and pepper as needed.
5. Slice the duck breasts and serve with the red wine sauce drizzled on top.

- 4 veal cutlets, pounded thin
- Salt, to taste
- Pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 lemon, cut into wedges (for serving)
- Vegetable oil, for frying

1. **Prepare the Cutlets**: Season the veal cutlets with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
2. **Breading the Cutlets**: Lightly coat each cutlet in flour, shaking off the excess. Next, dip it in the beaten eggs, letting any excess drip off, and finally coat it evenly with breadcrumbs, pressing lightly to adhere.
3. **Cook the Schnitzel**: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the breaded cutlets for 3-4 minutes on each side or until golden brown and cooked through. Transfer to paper towels to drain excess oil.
4. **Serve**: Serve the Wiener Schnitzel hot with lemon wedges on the side.

- 4 veal cutlets, pounded thin
- Salt, to taste
- Pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1 tablespoon chopped fresh parsley (optional, for garnish)

1. **Season and Dredge**: Season the veal cutlets with salt and pepper. Dredge them lightly in flour, shaking off the excess.
2. **Cook the Veal**: In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until lightly browned. Remove from the skillet and set aside.
3. **Make the Sauce**: In the same skillet, add the butter. Sauté the mushrooms until browned, about 5 minutes. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and cook until slightly reduced.
4. **Finish and Serve**: Return the veal cutlets to the skillet, turning them to coat in the sauce. Simmer for 2-3 more minutes. Transfer to a serving plate, garnish with chopped parsley if desired, and serve immediately.

- 1 T-bone steak (about 1 ½ inches thick)
- 1 tablespoon olive oil

1. **Prepare the Steak:** Take the T-bone steak out of the refrigerator and allow it to come to room temperature for about 30-45 minutes. Pat it dry with paper towels to remove any excess moisture.

2. **Season the Steak:** Preheat your grill to high heat. Rub the steak with olive oil, then generously season both sides with salt and pepper. 

3. **Grill the Steak:** Place the steak on the grill and cook for 4-5 minutes on one side without disturbing it, allowing it to form a nice crust. Flip the steak and grill for another 4-5 minutes on the other side for medium-rare. Use a meat thermometer to check for your desired doneness.

4. **Rest and Serve:** Remove the steak from the grill and let it rest on a cutting board, loosely covered with aluminum foil, for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat. Slice and serve immediately.

- 1 T-bone steak
- 2 tablespoons unsalted butter

1. **Prepare the Herb Butter:** In a small mixing bowl, combine the softened butter with minced garlic, chopped fresh parsley, and a pinch of salt. Mix well, and then form into a log using plastic wrap, twisting the ends to seal. Refrigerate until firm.

2. **Season and Cook the Steak:** Preheat a cast-iron skillet over medium-high heat. Season the T-bone steak generously with salt and black pepper. Add olive oil to the hot skillet and carefully place the steak in.

3. **Sear and Cook:** Sear the steak for 4-5 minutes on each side, ensuring it develops a deep golden-brown crust. Reduce the heat to medium and continue cooking, flipping the steak occasionally, until it reaches your desired level of doneness.

4. **Finish with Herb Butter:** Remove the steak from the heat and place slices of the herb butter on top. Let the steak rest for 5-10 minutes, allowing the butter to melt and the juices to redistribute. Serve warm, garnished with additional fresh herbs if desired.

- 2 racks of baby back ribs
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup barbecue sauce

1. **Preparation:** Preheat your oven to 300°F (150°C). Remove the membrane from the back side of the ribs for better flavor absorption and tenderness.
2. **Rub the Ribs:** In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Generously rub this mixture over both sides of the rib racks.
3. **Wrap and Bake:** Wrap each rack in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours or until the ribs are tender.
4. **Add Sauce and Grill:** Preheat your grill to medium-high heat. Carefully remove the ribs from the oven and unwrap them. Brush the ribs with barbecue sauce and place them on the grill. Grill for 5-10 minutes on each side, brushing with more sauce if desired, until the ribs are caramelized and slightly charred.
5. **Serve:** Let the ribs rest for a few minutes before slicing and serving with any remaining barbecue sauce. Enjoy your mouthwatering BBQ baby back ribs!

- 2 pounds chicken wing flats
- 1/2 cup hot sauce (such as Frank's RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Vegetable oil, for frying

1. **Prepare the Wings:** Pat the chicken wing flats dry with paper towels and season them with salt and pepper. This helps to achieve a crispy texture.
2. **Fry the Wings:** Heat vegetable oil to 375°F (190°C) in a deep fryer or large pot. Fry the wings in batches for about 10-12 minutes, until golden brown and crispy. Remove them to a paper-towel-lined plate to drain.
3. **Make the Sauce:** In a small saucepan, melt the butter over low heat. Stir in the hot sauce, vinegar, and Worcestershire sauce until well combined.
4. **Coat the Wings:** In a large mixing bowl, toss the fried wings with the hot sauce mixture until evenly coated.
5. **Serve:** Serve immediately with blue cheese dressing and celery sticks for dipping.

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- 2 pounds chicken wing flats
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup water
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- Salt and pepper, to taste
- Chopped scallions and sesame seeds, for garnish

1. **Prepare the Wings:** Season the chicken wing flats with salt and pepper.
2. **Fry or Bake the Wings:** You can either deep fry the chicken wings as previously described, or bake them in a preheated oven at 425°F (220°C) for 40-45 minutes, flipping halfway through baking.
3. **Make the Sauce:** In a saucepan over medium heat, combine the soy sauce, honey, minced garlic, sesame oil, and 1/4 cup of water. Bring to a simmer.
4. **Thicken the Sauce:** In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the simmering sauce and cook until thickened.
5. **Coat the Wings:** Toss the cooked wings in the honey garlic sauce until they are well coated.
6. **Garnish and Serve:** Transfer the wings to a serving platter and sprinkle with chopped scallions and sesame seeds before serving.

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- 1 rack of lamb (8 ribs)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 cup bread crumbs (preferably panko)

1. **Prepare the Lamb:** Preheat the oven to 425°F (220°C). Season the rack of lamb with salt and pepper on both sides. In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the lamb for 2–3 minutes on each side until nicely browned. Remove from heat and let it rest for a few minutes.

2. **Make the Herb Crust:** In a small bowl, mix together the Dijon mustard and minced garlic. Brush the mustard mixture evenly over the lamb. In another bowl, combine the parsley, rosemary, thyme, and bread crumbs. Press this herb mixture firmly over the mustard-coated lamb, ensuring even coverage.

3. **Roast the Lamb:** Place the crusted rack of lamb in the preheated oven and roast for approximately 15–20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time according to your preferred doneness. Let the lamb rest for 5–10 minutes before slicing into chops. Enjoy your flavorful herb-crusted rack of lamb!

- 4 venison steaks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper
- Lemon wedges (for serving)

1. **Prepare the Marinade:** In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and freshly ground black pepper. Make sure everything is well combined to form a nice marinade.
2. **Marinate the Steaks:** Place the venison steaks in a shallow dish or a sealable plastic bag. Pour the marinade over the steaks, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse into the meat.
3. **Preheat and Grill:** Preheat your grill to medium-high heat. Remove the steaks from the marinade, letting any excess drip off. Grill the venison steaks for about 3-4 minutes per side for medium-rare, or adjust timing according to your preference. Remember, venison is leaner than beef, so it cooks more quickly.
4. **Rest and Serve:** Remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute for a more tender experience. Serve with lemon wedges on the side to squeeze over the steaks if desired.

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- 4 venison steaks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 200g mushrooms, sliced
- 1 cup dry red wine
- 1 cup beef or game stock
- Salt and freshly ground black pepper
- Fresh thyme sprigs

1. **Sear the Steaks:** Season the venison steaks with salt and pepper on both sides. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the steaks and cook them for about 3 minutes per side for medium-rare, adjusting as needed for desired doneness. Transfer the steaks to a plate and cover with foil to rest.
2. **Prepare the Sauce:** In the same skillet, add the remaining butter. Once melted, add the shallot and cook for 1-2 minutes until translucent. Add the garlic and mushrooms, sauteing until the mushrooms are nicely browned, about 5 minutes.
3. **Deglaze and Reduce:** Pour in the red wine, scraping up any brown bits from the pan for added flavor. Allow the wine to reduce by half, then add the beef or game stock. Continue cooking until the sauce thickens slightly, about 10 minutes.
4. **Serve with Sauce:** Return the steaks to the skillet with the sauce and spoon some over each steak. Garnish with fresh thyme sprigs and serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.

- 1 pound Extra Lean Ground Beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- Cooked egg noodles
- Fresh parsley for garnish

1. **Cook the Beef**: Heat olive oil in a large skillet over medium-high heat. Add the extra lean ground beef and cook until browned, about 5-7 minutes. Remove meat from the skillet and set aside.
2. **Prepare the Sauce**: In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the sliced mushrooms and cook until softened. Add garlic and cook for another minute. Sprinkle flour over the vegetables, stir to combine, and cook for another minute. Gradually add the beef broth, stirring constantly, and bring to a simmer. Stir in the sour cream, Dijon mustard, and season with salt and pepper. Let simmer for a few minutes until the sauce thickens. Return the cooked beef to the skillet and heat through. Serve over cooked egg noodles and garnish with fresh parsley.

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- 1 pound Extra Lean Ground Beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- Your favorite marinara sauce
- Cooked spaghetti

1. **Mix the Ingredients**: In a large bowl, combine the extra lean ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, pepper, oregano, and basil. Mix until everything is well combined.
2. **Cook the Meatballs**: Shape the mixture into small, equal-sized balls. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5 minutes. Once browned, add them to a pot of your favorite marinara sauce and let simmer for about 20 minutes on low heat to ensure they cook through. Serve over cooked spaghetti and enjoy!

- 4 tilapia fillets
- 2 lemons, juiced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the lemon juice, minced garlic, olive oil, salt, and pepper.
3. Arrange the tilapia fillets in a baking dish and pour the lemon garlic mixture over them, ensuring they are evenly coated. Let them marinate for at least 15 minutes.
4. Bake the fillets in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
5. Garnish with chopped fresh parsley before serving, if desired. Enjoy!

- 4 tilapia fillets
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 ripe avocado, sliced
- Fresh cilantro, chopped
- Lime wedges, for serving

1. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mix over the tilapia fillets.
2. Heat olive oil in a large skillet over medium heat. Cook the tilapia fillets for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily.
3. Warm the corn tortillas in a dry skillet or in a microwave.
4. To assemble the tacos, place a portion of the cooked tilapia in each tortilla, and top with shredded cabbage, avocado slices, and chopped cilantro.
5. Serve with lime wedges for squeezing over the tacos. Enjoy your delicious tilapia fish tacos!

- 4 tilapia fillets
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup cherry tomatoes, halved
- Salt, to taste
- Fresh basil or cilantro, for garnish

1. In a large pan, heat the vegetable oil over medium heat. Add onions, garlic, and ginger, and sauté until the onions are translucent.
2. Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
3. Add the coconut milk and cherry tomatoes, bringing the mixture to a gentle simmer.
4. Season the tilapia fillets with a pinch of salt and carefully place them into the curry sauce. Allow the tilapia to cook for about 5 minutes on each side, or until the fish is cooked through.
5. Garnish with fresh basil or cilantro before serving. Serve over steamed rice if desired. Enjoy this flavorful coconut curry tilapia!

- 4 tilapia fillets
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- Lime wedges, for serving
- Fresh parsley, chopped (optional, for garnish)

1. Preheat your grill or grill pan over medium-high heat.
2. Rub each tilapia fillet with olive oil followed by the Cajun seasoning, ensuring they are evenly coated.
3. Grill the tilapia fillets for about 4 minutes on each side, or until the fish is opaque and flaky.
4. Serve with lime wedges and garnish with chopped fresh parsley if desired. Enjoy your spicy grilled Cajun tilapia!

- 2 Red Snapper fillets
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- Lemon wedges, for serving

1. Preheat your grill to medium-high heat. Brush each red snapper fillet with olive oil and season them generously with salt and pepper on both sides.
2. In a small bowl, mix together the lemon juice, parsley, dill, and a pinch of salt and pepper to make the dressing. Grill the snapper fillets skin-side down for about 4-5 minutes, then flip them and grill for another 3-4 minutes until flaky. Drizzle the lemon and herb dressing over the fillets before serving with lemon wedges.

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- 2 Red Snapper fillets
- 1 cup cherry tomatoes, halved
- 1/4 cup pitted Kalamata olives, sliced
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste

1. Preheat your oven to 400°F (200°C). Place the red snapper fillets in a baking dish. In a separate bowl, combine cherry tomatoes, olives, capers, garlic, olive oil, lemon juice, oregano, salt, and pepper.
2. Spread the tomato mixture over the fillets. Cover the dish with aluminum foil and bake for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Serve warm.

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- 2 Red Snapper fillets
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 2 tablespoons capers, rinsed and drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves, for garnish

1. Season red snapper fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the fillets skin-side down and cook until the skin is crispy and the fish is almost cooked through, about 4 minutes. Flip and cook for another 1-2 minutes. Remove and keep warm.
2. In the same skillet, add the onion and garlic, cooking until softened. Stir in the crushed tomatoes and capers, simmering until the sauce thickens, about 5 minutes. Serve the sauce over the snapper and garnish with fresh basil.

- 1 pre-made pie crust
- 1 cup diced ham
- 1 cup shredded Swiss cheese
- 4 eggs
- 1 cup milk
- 1/2 cup cream
- 1/4 cup chopped green onions
- Salt and pepper to taste

1. Preheat your oven to 375°F (190°C). Roll out the pie crust into a pie pan and crimp the edges.
2. In a mixing bowl, whisk together eggs, milk, cream, salt, and pepper until well combined.
3. Scatter the diced ham, shredded Swiss cheese, and chopped green onions evenly over the pie crust.
4. Pour the egg mixture over the fillings in the pie crust.
5. Bake for 35-40 minutes or until the top is golden and the center is set. Let it cool slightly before slicing and serving.

- 1 fully cooked ham (7-8 pounds)
- 1 cup honey
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 teaspoon ground cloves

1. Preheat your oven to 325°F (160°C). Place the ham cut side down in a roasting pan.
2. In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Cook over medium heat, stirring until the sugar dissolves, forming a glaze.
3. Brush some of the glaze over the surface of the ham, and cover the ham loosely with aluminum foil.
4. Bake the ham for approximately 15-18 minutes per pound, basting with more glaze every 30 minutes.
5. Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize. Allow the ham to rest before slicing and serving.

- 1 pound extra lean ground beef
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup ketchup, divided

1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the breadcrumbs and milk, letting them soak together for a few minutes.
2. Add the ground beef, beaten egg, chopped onion, garlic, Worcestershire sauce, salt, pepper, oregano, thyme, and half of the ketchup to the breadcrumb mixture. Mix everything together until well combined.
3. Transfer the mixture to a loaf pan and press it evenly into shape. Spread the remaining ketchup over the top of the meatloaf.
4. Bake in the preheated oven for 60 minutes or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for a few minutes before slicing and serving.

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- 1 pound extra lean ground beef
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup whole milk
- Freshly grated Parmesan cheese, for serving

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, sautéing until the vegetables are soft and the onion is translucent, about 5-7 minutes.
2. Add the ground beef to the skillet, cooking until browned and breaking up the meat with a spoon. Drain excess fat if necessary.
3. Stir in the tomato paste, crushed tomatoes, red wine, salt, pepper, basil, oregano, and bay leaf. Bring the mixture to a simmer and reduce the heat to low.
4. Let the sauce simmer for at least 45 minutes, stirring occasionally. Pour in the milk and continue to cook for another 15 minutes. Remove the bay leaf, adjust seasoning if needed, and serve hot over pasta of your choice with freshly grated Parmesan cheese.

- Chicken Wing (Flats)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup hot sauce (such as Frank's RedHot)
- 1/2 cup unsalted butter
- 1 tablespoon white vinegar

1. **Prep the Wings**: Rinse and pat dry the chicken wing flats. Mix together the flour, salt, black pepper, and garlic powder. Dredge the wings in this flour mixture until well coated. Place them aside for 20 minutes for the coating to adhere.
2. **Cook and Sauce the Wings**: Preheat your oven to 400°F (200°C) or heat oil in a deep fryer to 375°F (190°C). Bake in the oven or fry until they are golden brown and crispy, about 15-20 minutes. Meanwhile, heat the hot sauce, butter, and vinegar in a saucepan until melted and combined. Toss the cooked wings in the sauce, ensuring they're well coated before serving.

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- Chicken Wing (Drumettes)
- 1/2 cup soy sauce
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds (optional)

1. **Marinate the Drumettes**: In a bowl, mix together the soy sauce, mirin, sugar, garlic, and ginger until the sugar is dissolved. Add the chicken drumettes to the marinade, cover, and refrigerate for at least 1 hour, or overnight for more flavor absorption.
2. **Cook and Serve**: Preheat your oven to 375°F (190°C). Remove the drumettes from the marinade, brushing off excess, and place them on a baking sheet. Bake for 25-30 minutes or until the drumettes are cooked through and caramelized. Serve with a sprinkle of sesame seeds, if desired, for a classic finish.

- 3-pound rump roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary

1. **Season and Sear:** Season the rump roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
   
2. **Sauté Vegetables:** Add the chopped onions and minced garlic to the Dutch oven, sautéing until the onions are translucent, about 5 minutes. Stir in the tomato paste and cook for an additional minute.

3. **Deglaze and Combine:** Pour in the beef broth and red wine (if using) to deglaze the pot, scraping the browned bits from the bottom. Add the carrots, potatoes, bay leaves, thyme, and rosemary. Return the roast to the pot and ensure it's submerged in the liquid.

4. **Simmer and Serve:** Cover and cook on low heat for about 3-4 hours, or until the roast is fork-tender. Alternatively, you can transfer the pot to a preheated oven at 325°F (160°C) and roast for the same amount of time. Remove the bay leaves before serving. Enjoy the pot roast with the vegetables and gravy.

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- 4-pound rump roast
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour

1. **Prepare and Sear the Roast:** Preheat your oven to 325°F (160°C). Season the rump roast with salt and pepper. Heat the vegetable oil in a large oven-safe pot or roasting pan over medium heat. Sear the roast on all sides until well-browned.

2. **Add Ingredients and Roast:** Remove the roast and sauté the sliced onion in the same pan until soft. Place the roast back in the pan, add the beef stock, Worcestershire sauce, garlic powder, and thyme. Bring to a simmer.

3. **Roast in the Oven:** Cover the pan and transfer it to the preheated oven. Roast for 3 to 3.5 hours or until the meat is tender.

4. **Make the Gravy:** Once done, remove the roast from the pan and let it rest. Skim off any excess fat from the pan drippings. Place the pan on the stove over medium heat. Whisk the flour with 1/4 cup of water to make a slurry, then stir it into the pan drippings. Cook and stir until the gravy thickens. Adjust seasoning with salt and pepper if needed.

5. **Serve:** Slice the rump roast and serve with the homemade gravy.

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