All Recipes

- 4 bone-in chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 ounces bacon, diced
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon thyme
- 8 ounces mushrooms, sliced
- 12 pearl onions, peeled
- 2 tablespoons unsalted butter

1. Season the chicken thighs with salt and pepper. In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and brown on all sides, then remove and set aside.
2. In the same pot, add the diced bacon and cook until crispy. Add the garlic and cook until fragrant, about 30 seconds.
3. Stir in the red wine, chicken stock, tomato paste, bay leaf, and thyme, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
4. Return the chicken thighs to the pot, cover, and simmer for 30 minutes.
5. Add the mushrooms and pearl onions to the pot, and continue cooking for another 25-30 minutes, until the chicken is cooked through and tender.
6. Remove the chicken, mushrooms, and onions from the pot. Discard the bay leaf. Increase the heat to high and reduce the sauce until it thickens to your desired consistency.
7. Stir in the butter, then return the chicken, mushrooms, and onions to the sauce to heat through before serving.

- 4 bone-in chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 3/4 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped

1. Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear them until golden brown on each side. Remove and set aside.
2. In the same pan, add the onion, bell pepper, and garlic. Sauté until the vegetables are softened.
3. Pour in the white wine, scraping up any brown bits from the pan, and simmer until the liquid is reduced by half.
4. Add the diced tomatoes with their juice, oregano, basil, and red pepper flakes. Stir to combine.
5. Return the chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for about 30-35 minutes, or until the chicken is tender and cooked through.
6. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

- 1 pound white shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Cooked pasta or crusty bread, for serving

1. Heat the butter and olive oil in a large skillet over medium heat until the butter is melted. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1-2 minutes.
2. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they start turning pink, then flip them over and add the white wine. Let it simmer for another 2-3 minutes until the wine reduces slightly and the shrimp is fully cooked.
3. Stir in the lemon juice and season with salt and black pepper to taste. Sprinkle with chopped parsley and serve immediately over pasta or with crusty bread.

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- 1 pound white shrimp, peeled and deveined
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 cup seafood stock or chicken broth
- 1 teaspoon Cajun seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Cooked white rice, for serving

1. In a large skillet, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture turns a medium brown, about 10-12 minutes, to make a roux.
2. Add the chopped onion, bell pepper, and celery to the skillet. Sauté for about 5 minutes until the vegetables are soft. Stir in the garlic and cook for another minute.
3. Add the diced tomatoes, seafood stock, and Cajun seasoning. Bring the mixture to a simmer, and cook for about 15 minutes, stirring occasionally, until the sauce thickens.
4. Stir in the shrimp and cook until they are opaque and cooked through, about 5-6 minutes. Season with salt and pepper to taste, then garnish with chopped parsley. Serve hot over a bed of cooked white rice.

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- 1 pound white shrimp, peeled and deveined
- 8 ounces rice noodles
- 3 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 eggs, beaten
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup crushed peanuts
- Lime wedges, for serving

##### Pad Thai Sauce
- 3 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes

1. Soak the rice noodles in warm water for about 20 minutes or until softened, then drain and set aside.
2. Mix the Pad Thai sauce ingredients in a bowl and set aside.
3. In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes. Remove the shrimp from the pan and set aside.
4. Add the remaining oil to the pan. Add the minced garlic and sauté for about 30 seconds. Pour the beaten eggs into the pan and scramble until just set.
5. Add the soaked noodles, Pad Thai sauce, cooked shrimp, bean sprouts, and green onions. Stir-fry everything together for 3-4 minutes until heated through and the noodles are well coated in the sauce.
6. Garnish with crushed peanuts and serve immediately with lime wedges on the side.

- 2 snapper fillets, skin on
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Fresh parsley, chopped for garnish

1. Pat the snapper fillets dry with paper towels, then season both sides generously with salt and black pepper.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add garlic and sauté until fragrant.
3. Place the snapper fillets skin side down in the skillet. Cook for about 3-4 minutes until the skin is crispy.
4. Carefully flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
5. Squeeze lemon juice over the fillets and garnish with chopped parsley before serving.

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- 4 snapper fillets
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil

**For the Citrus Salsa:**
- 1 orange, peeled and diced
- 1 grapefruit, peeled and diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste

1. Season the snapper fillets with salt and pepper. Brush both sides with olive oil.
2. Preheat a grill to medium-high heat. Place the snapper fillets on the grill, skin side down. Grill for about 4-5 minutes on each side, or until cooked through.
3. While the fish is grilling, prepare the citrus salsa by combining the orange, grapefruit, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt to taste.
4. Serve the grilled snapper with a generous topping of citrus salsa.

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- 4 snapper fillets
- Salt, to taste
- Black pepper, to taste
- 1/2 cup flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- Juice of 2 lemons
- Fresh parsley, chopped for garnish

1. Season the snapper fillets with salt and pepper. Dredge each fillet lightly in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add the fillets to the pan and cook for about 3 minutes per side or until golden brown and cooked through. Transfer to a plate.
4. In the same pan, reduce heat to low and add the remaining butter and lemon juice. Stir until the butter is completely melted and forms a smooth sauce.
5. Pour the sauce over the snapper fillets and garnish with chopped parsley before serving.

- 4 boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup button mushrooms, quartered
- 1 cup pearl onions, peeled
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)

1. Season the chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven or skillet over medium-high heat, and brown the chicken on all sides. Remove the chicken and set it aside.
2. In the same pot, add mushrooms, pearl onions, and garlic. Sauté for about 5 minutes until the vegetables are lightly browned.
3. Stir in the red wine, chicken broth, and tomato paste. Add thyme and the bay leaf, then return the chicken thighs to the pot. Bring to a simmer, cover, and cook for 25-30 minutes or until the chicken is cooked through.
4. In a small bowl, mix the butter and flour to form a paste. Stir this into the pot and cook for an additional 5 minutes to thicken the sauce.
5. Remove the thyme sprigs and bay leaf. Serve the coq au vin hot, garnished with chopped parsley, over mashed potatoes or crusty bread.

- 2 whole Maine lobsters, about 1 to 1.5 pounds each, cooked and shelled
- 4 tablespoons unsalted butter
- 1/4 cup cognac or brandy
- 1 cup heavy cream
- 3 large egg yolks
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 tablespoon dry sherry
- Toast points or puff pastry shells for serving

1. **Prepare Lobster Meat:** Begin by extracting the cooked meat from the lobsters, ensuring to get the meat from the claws and tails. Cut the lobster meat into bite-sized chunks.

2. **Cook in Butter:** In a deep skillet, melt the butter over medium heat. Add the lobster pieces and sauté gently for about 2–3 minutes until they are heated through.

3. **Add Cognac:** Carefully add the cognac, then ignite it (flambé) to burn off the alcohol. Allow the flames to subside entirely.

4. **Create Cream Base:** In a separate bowl, whisk the egg yolks and cream together. Reduce the heat to low and add this mixture to the skillet, stirring constantly to avoid curdling.

5. **Season and Thicken:** Allow the mixture to cook gently while it thickens slightly. Stir in the cayenne pepper, salt, and sherry. Continue to stir until the sauce coats the back of a spoon.

6. **Serve:** Serve the lobster mixture hot over toast points or puff pastry shells, garnished with a sprinkle of fresh herbs if desired.

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- 2 Maine lobsters, cooked and shelled
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1/2 cup white mushrooms, finely chopped
- 1 tablespoon cognac or brandy
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- Salt and white pepper to taste
- 1/2 cup grated Gruyère cheese
- Fresh parsley, chopped for garnish

1. **Prepare Lobster Meat:** Extract the cooked meat from the lobsters and cut it into bite-sized pieces. Set aside.

2. **Cook Aromatics:** In a skillet, melt butter over medium heat. Add shallots and mushrooms, sautéing until softened, about 5 minutes.

3. **Deglaze and Flavor:** Add cognac to the pan to deglaze, stirring to release any bits from the bottom. Reduce by half.

4. **Make the Sauce:** Stir in heavy cream, Dijon mustard, paprika, salt, and white pepper. Simmer gently until the sauce thickens, about 3–5 minutes.

5. **Combine Lobster and Cheese:** Add the lobster meat to the sauce, mixing well. Stir in half of the Gruyère cheese until melted and well combined.

6. **Bake and Serve:** Preheat your oven broiler. Divide the lobster mixture among cleaned lobster shells or ramekins, sprinkle with the remaining Gruyère cheese, and broil until bubbly and golden. Serve garnished with parsley.

- 2 racks of spare ribs
- 2 cups barbecue sauce
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- Apple cider vinegar for spritzing

1. **Prepare the Ribs:**
   - Remove the membrane from the back of the ribs using a paper towel to grip and peel it. This helps the spices and smoke penetrate better.
   - In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
   - Generously rub the spice mixture all over both sides of the ribs, ensuring an even coating.

2. **Cook the Ribs:**
   - Preheat your grill or smoker to 225°F (107°C).
   - Place the ribs meat-side up on the grill or smoker grates.
   - Cook the ribs low and slow for about 3 hours, spritzing occasionally with apple cider vinegar to keep them moist.
   - After 3 hours, brush the ribs with barbecue sauce.
   - Wrap the ribs tightly in aluminum foil and return them to the grill or smoker for another 2 hours.
   - After this time, remove the foil, brush with more barbecue sauce, and grill for an additional 30 minutes to caramelize the sauce.
   - Let the ribs rest for a few minutes before slicing, then serve with extra barbecue sauce on the side.

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- 2 racks of spare ribs
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup rice vinegar
- 2 green onions, chopped for garnish
- Sesame seeds for garnish

1. **Marinate the Ribs:**
   - In a large bowl or zip-lock bag, combine soy sauce, hoisin sauce, honey, Chinese five-spice powder, sesame oil, garlic, ginger, and rice vinegar. Mix well.
   - Add the ribs to the marinade, making sure they are thoroughly coated. Cover or seal and refrigerate for at least 4 hours or overnight for best results.

2. **Cook the Ribs:**
   - Preheat your oven to 300°F (150°C).
   - Remove the ribs from the marinade and place them in a roasting pan. Reserve the marinade for basting.
   - Cover the pan tightly with aluminum foil and cook the ribs in the oven for about 2.5 to 3 hours until they are tender.
   - After this time, remove the foil and brush the ribs with the reserved marinade.
   - Increase the oven temperature to 400°F (200°C) and roast for an additional 15-20 minutes to caramelize the glaze.
   - Remove from oven, let rest briefly, and garnish with chopped green onions and sesame seeds before serving.

- Ribeye steak (1-inch thick)
- 3 cloves of garlic, minced
- 1 medium red onion, sliced
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)

1. **Prepare the Steak:** Season the ribeye steak generously with salt and freshly ground black pepper on both sides. Let it sit at room temperature for about 30 minutes to ensure even cooking.
   
2. **Sear the Steak:** Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the ribeye steak. Sear for about 3-4 minutes on each side or until a crust forms and it reaches your desired level of doneness. Remove the steak from the skillet and let it rest.

3. **Prepare the Aromatics:** Reduce the skillet heat to medium. Add the butter, minced garlic, and sliced red onions to the same pan. Cook until the onions are softened and the garlic is fragrant but not burned, about 3-5 minutes.

4. **Combine and Serve:** Return the ribeye steak to the skillet, spoon the garlic butter and onion mixture over the top to coat. Garnish with chopped fresh parsley before serving. Enjoy your classic garlic butter ribeye with your choice of sides.

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- Ribeye steak (1-inch thick)
- 2 cloves of garlic, sliced
- 1 large red onion, thinly sliced
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh thyme sprigs (optional, for garnish)

1. **Season the Steak:** Generously season the ribeye steak with salt and freshly ground black pepper. Allow it to rest at room temperature for about 30 minutes.

2. **Cook the Onions and Garlic:** In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onions and garlic. Cook, stirring occasionally, until the onions become golden brown and caramelized, about 15-20 minutes. Add the balsamic vinegar in the last 2 minutes of cooking to deglaze the pan and deepen the flavor.

3. **Sear the Steak:** In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the seasoned ribeye and cook for 3-5 minutes on each side, or until the steak reaches your preferred doneness. Transfer the steak to a cutting board to rest for a few minutes.

4. **Assemble and Serve:** Top the seared ribeye with the caramelized onion and garlic mixture. Garnish with fresh thyme sprigs if desired. Serve immediately for a deliciously satisfying meal.

- 2 pounds whole chicken wings
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon finely grated garlic
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon ground black pepper
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons chopped green onions (for garnish)

1. **Prepare the Marinade:** In a large bowl, mix soy sauce, sesame oil, grated garlic, honey, brown sugar, ginger, rice vinegar, and ground black pepper until well combined.
2. **Marinate the Wings:** Add the chicken wings to the bowl, ensuring each wing is well-coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.
3. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
4. **Bake the Wings:** Arrange the marinated chicken wings on the wire rack in a single layer. Bake in the preheated oven for about 35-40 minutes, flipping once halfway through, until golden brown and cooked through.
5. **Garnish and Serve:** Remove the wings from the oven and let them rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving. Enjoy hot.

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- 2 pounds whole chicken wings
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons Sriracha sauce
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 2 tablespoons chopped cilantro (for garnish)
- 1 tablespoon chopped fresh mint (for garnish)
- Lime wedges (for serving)

1. **Make the Marinade:** In a large mixing bowl, combine fish sauce, lime juice, Sriracha sauce, minced garlic, and brown sugar. Stir until the sugar is dissolved and the marinade is well-blended.
2. **Coat the Wings:** Add the chicken wings to the marinade, ensuring they are completely covered. Allow them to marinate in the refrigerator for at least 1 hour, up to overnight for deeper flavor.
3. **Preheat the Grill:** Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. **Grill the Wings:** Place the marinated chicken wings on the grill and cook for 20-25 minutes, turning occasionally, until the skin is crispy and the meat is cooked through.
5. **Garnish and Serve:** Remove the wings from the grill and place them on a serving platter. Garnish with chopped cilantro and mint. Serve with lime wedges on the side for an extra zesty kick.

- 1 1/2 cups Arborio rice
- 5 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)

1. **Prepare the Broth**: In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer over low heat. Keep it warm throughout the risotto cooking process.
2. **Cook the Mushrooms**: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms, and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
3. **Sauté Aromatics**: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
4. **Toast the Rice**: Add the Arborio rice to the skillet with the onions and garlic. Stir frequently for about 2 minutes until the rice is lightly toasted.
5. **Add Wine**: Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
6. **Cook the Risotto**: Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring often. Wait for each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is cooked al dente and has a creamy consistency.
7. **Mix in Mushrooms and Butter**: Once the rice is fully cooked, stir in the sautéed mushrooms and the remaining 2 tablespoons of butter. Mix well until the butter is melted and fully incorporated.
8. **Add Cheese and Season**: Stir in the grated Parmesan cheese until it is melted and evenly distributed. Season the risotto with salt and pepper to taste.
9. **Serve**: Remove from heat and let the risotto sit for a couple of minutes. Serve warm, garnished with fresh parsley if desired. Enjoy your classic Mushroom Risotto!

- 1 1/2 cups Arborio rice
- 5 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Zest of 1 lemon (optional for added freshness)
- Fresh mint or parsley, chopped (optional for garnish)

1. **Prepare the Broth**: In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer over low heat. Keep it warm throughout the risotto cooking process.
2. **Sauté Aromatics**: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
3. **Toast the Rice**: Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until the rice is lightly toasted.
4. **Add Wine**: Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.
5. **Cook the Risotto**: Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring often. Wait for each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is cooked al dente and has a creamy consistency.
6. **Add Peas and Butter**: Stir in the thawed peas and 3 tablespoons of butter into the rice, mixing well until the butter melts and the peas are heated through.
7. **Incorporate Cheese**: Stir in the grated Parmesan cheese until it is melted and well combined. Season the risotto with salt and pepper to taste.
8. **Add Freshness**: If using, mix in the lemon zest for an added fresh zing.
9. **Serve**: Let the risotto sit off the heat for a couple of minutes, then serve warm, garnished with fresh mint or parsley if desired. Enjoy your Parmesan and Pea Risotto!

- 2 pounds spare ribs
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
- 1/4 teaspoon freshly ground black pepper
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)

1. **Prepare the Marinade**: In a large mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, hoisin sauce, five-spice powder, and black pepper. Stir well to form a smooth marinade.

2. **Marinate the Ribs**: Place the spare ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Seal or cover, then refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat.

3. **Preheat the Oven**: When ready to cook, preheat your oven to 300°F (150°C).

4. **Bake the Ribs**: Remove the ribs from the marinade (reserve the marinade) and place them on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil to keep them moist. Bake for about 2 to 3 hours, or until the ribs are tender. 

5. **Make the Glaze**: While the ribs are baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, or until it reduces to a thick glaze.

6. **Apply the Glaze**: In the last 30 minutes of baking, remove the top foil and brush the ribs with the glaze. Return to the oven and continue baking uncovered.

7. **Finish and Serve**: Once the ribs are done, remove them from the oven and let them rest for a few minutes. Slice them into serving portions, sprinkle with sliced green onions and sesame seeds, and serve warm.

Enjoy your classic Asian-style spare ribs with your favorite side dishes like steamed rice or a fresh green salad!

- 2 bone-in chicken breasts
- Salt
- Black pepper
- 1 tablespoon olive oil
- 1 sprig fresh rosemary
- 1 lemon, sliced
- 4 cloves garlic, crushed

1. Preheat your oven to 425°F (220°C). Pat the chicken breasts dry with paper towels to ensure a crispy skin.
2. Rub the chicken with olive oil, and season generously with salt and black pepper on both sides.
3. Place the chicken breasts on a roasting pan. Arrange the rosemary, lemon slices, and crushed garlic around the chicken.
4. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C), and the skin is golden brown and crispy.
5. Let the chicken rest for 5-10 minutes before serving to retain its juices. Serve with the roasted lemon and garlic.

- 2 bone-in chicken breasts
- Salt
- Black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup dry red wine (optional)
- 8 ounces mushrooms, sliced
- 1/4 cup chopped fresh parsley

1. Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides, about 5 minutes per side. Remove from the skillet.
2. In the same skillet, add the onion, bell peppers, and garlic. Sauté until soft, about 5 minutes.
3. Stir in the crushed tomatoes, chicken broth, oregano, basil, and red wine if using. Bring to a simmer.
4. Return the chicken to the skillet, nestling it in the sauce. Lower the heat, cover, and cook for 30 minutes.
5. Add the mushrooms to the skillet and continue to cook for an additional 15 minutes, uncovered, until the chicken is cooked through and the sauce is thickened.
6. Sprinkle with chopped parsley before serving over pasta or with fresh crusty bread.

- 2 sirloin steaks
- 2 tablespoons black peppercorns, coarsely crushed
- Salt, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream

1. Season the sirloin steaks with salt on both sides. Press the crushed black peppercorns into both sides of each steak to coat.
2. In a skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until cooked to your desired level of doneness. Remove the steaks to a plate and keep warm.
3. Carefully add the brandy or cognac to the skillet to deglaze, scraping up any brown bits from the bottom. Be cautious of any flames when adding the alcohol.
4. Reduce the heat to low and stir in the heavy cream. Cook for 2-3 minutes until the sauce is slightly thickened.
5. Spoon the sauce over the warm steaks and serve immediately.

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- 2 sirloin steaks (preferably 2 inches thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for brushing
- Lemon wedges, for serving

1. Take the sirloin steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. Season generously with salt and freshly ground black pepper on both sides.
2. Preheat a grill or grill pan over high heat. Lightly brush each steak with olive oil to prevent sticking.
3. Grill the steaks over high heat for about 5-6 minutes per side for rare to medium-rare, depending on thickness and preferred doneness. Use a meat thermometer if needed to ensure precision.
4. Let the steaks rest for 5 minutes before slicing against the grain.
5. Serve the steaks with a drizzle of olive oil and lemon wedges on the side.

- 4 bone-in pork chops
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha sauce
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)

1. In a small bowl, combine soy sauce, honey, rice vinegar, sriracha, minced garlic, and grated ginger. Mix well to create the marinade.
2. Place the pork chops in a shallow dish and pour the marinade over them. Allow the chops to marinate in the refrigerator for at least 1 hour, turning once to coat both sides evenly.
3. Preheat grill or grill pan over medium-high heat. Remove pork chops from the marinade, allowing excess to drip off. Reserve the marinade.
4. Brush the grill with sesame oil and grill the pork chops for about 4-5 minutes on each side, or until an internal temperature of 145°F (63°C) is reached.
5. Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat to low and simmer for 5 minutes until slightly thickened.
6. Brush the cooked pork chops with the reduced marinade, garnish with chopped green onions and sesame seeds, and serve immediately.

- 4 pork chops
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional thickening agent)
- Steamed rice, for serving
- Steamed broccoli, for garnish

1. In a medium-sized bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce.
2. Pour 1/4 cup of the teriyaki sauce over the pork chops in a shallow dish. Let them marinate in the refrigerator for at least 30 minutes.
3. Heat the vegetable oil in a large skillet over medium heat. Add the marinated pork chops and cook for about 4-5 minutes on each side until cooked through and caramelized.
4. Remove the pork chops from the skillet and set aside. Pour the remaining teriyaki sauce into the skillet and bring to a gentle boil.
5. If desired, add the cornstarch slurry to the sauce and cook until thickened. Return the pork chops to the skillet, tossing them in the sauce to coat.
6. Serve the teriyaki pork chops over steamed rice and garnish with steamed broccoli for a complete meal.

- 4 pork chops
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving

1. In a small bowl, combine the hoisin sauce, soy sauce, rice vinegar, sesame oil, and minced garlic to create the glaze.
2. Preheat a grill pan over medium-high heat and brush with vegetable oil.
3. Brush the pork chops generously with the hoisin glaze, coating both sides.
4. Grill the pork chops for 4-5 minutes on each side, brushing with additional glaze as needed, until cooked through and caramelized.
5. Let the pork chops rest for a few minutes after cooking. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.

- 4 bone-in pork chops
- 2 ripe peaches, peeled and sliced
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons olive oil
- Salt and pepper to taste

1. Season the pork chops with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side or until they are golden brown and cooked through. Remove them from the skillet and keep warm.

2. In the same skillet, add sliced peaches, brown sugar, apple cider vinegar, and Dijon mustard. Stir to combine, scraping any browned bits from the bottom of the pan. Cook for about 5-7 minutes, until the peaches are soft and the sauce has thickened slightly.

3. Return the pork chops to the skillet, spooning some of the peach glaze over each chop. Cook for an additional 2-3 minutes to allow the flavors to meld together. Serve warm, with extra peach glaze spooned over the top. Enjoy!

- 2 large eggs
- 1/4 cup diced ham
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon butter

1. Crack the eggs into a bowl, add salt and pepper, and whisk until well combined.
2. Heat the butter in a non-stick skillet over medium heat. Once melted, add the ham and cook for about 2 minutes.
3. Pour the eggs over the ham in the skillet. Cook without stirring until the eggs begin to set around the edges.
4. Sprinkle the cheddar cheese evenly over the omelette and cook until the cheese is melted and the eggs are fully set.
5. Fold the omelette in half and serve immediately.

- 2 slices of white bread
- 1/2 cup cooked chicken, shredded
- 1/4 cup shredded cheddar cheese
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- 1 tablespoon butter

1. Spread mayonnaise on one side of each bread slice. Top one slice with the shredded chicken, sprinkle with salt and pepper, and then add the cheddar cheese.
2. Press the second slice of bread on top to close the sandwich.
3. Heat the butter in a skillet over medium heat. Place the sandwich in the skillet and cook for about 3 minutes on each side, or until the bread is golden brown and the cheese has melted.
4. Remove from the heat, slice in half, and serve warm.

- 2 slices of white bread
- 2 slices of ham
- 1/4 cup shredded cheddar cheese
- 1 large egg
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon butter

1. Whisk the egg, milk, salt, and pepper in a shallow bowl.
2. Assemble the sandwich by layering the ham and cheddar cheese between the slices of bread.
3. Dip the entire sandwich into the egg mixture, ensuring both sides are well coated.
4. Melt the butter in a skillet over medium heat. Add the sandwich and cook for about 4 minutes per side, or until the bread is golden and the cheese is melted.
5. Serve immediately, cut in half if desired.

- Rotisserie chicken, shredded
- Romaine lettuce, chopped
- Caesar dressing
- Parmesan cheese, grated
- Croutons
- Anchovy fillets (optional)
- Black pepper

1. In a large bowl, combine the chopped romaine lettuce with shredded rotisserie chicken.
2. Add Caesar dressing and toss the salad until everything is well coated.
3. Sprinkle with grated parmesan cheese and add croutons for crunch.
4. If desired, finely chop a couple of anchovy fillets and mix them into the salad for an authentic flavor.
5. Season with freshly ground black pepper to taste and serve immediately.

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- Rotisserie chicken, shredded
- Carrots, diced
- Celery, diced
- Onion, diced
- Garlic, minced
- Chicken broth
- Bay leaf
- Thyme
- Salt and pepper

1. In a large pot, sauté the diced onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
2. Pour in the chicken broth and add the shredded rotisserie chicken, bay leaf, and thyme. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to meld.
3. Season the soup with salt and freshly ground pepper to taste. Remove the bay leaf before serving.

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- Rotisserie chicken, shredded
- Fettuccine pasta
- Heavy cream
- Parmesan cheese, grated
- Butter
- Garlic, minced
- Salt and pepper
- Parsley, chopped (for garnish)

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large pan, melt butter over medium heat, add minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream and bring it to a simmer. Gradually whisk in the grated Parmesan cheese until smooth and melted.
4. Add the shredded rotisserie chicken to the sauce, stirring until heated through. Season with salt and pepper to taste.
5. Toss the cooked fettuccine in the Alfredo sauce until well coated. Serve with a garnish of chopped parsley.

- 2 filet mignon steaks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 small red onion, finely sliced
- 3 cloves garlic, minced
- 1/2 cup beef stock
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (optional)

1. **Prepare the Steak:**
   - Season each filet mignon generously with salt and freshly ground black pepper on both sides.
   - Heat the olive oil in a skillet over medium-high heat until it's shimmering.

2. **Sear the Steaks:**
   - Add the seasoned filet mignon to the hot skillet. Sear each side for about 3 to 4 minutes for medium-rare, adjusting time accordingly for desired doneness.
   - Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate, tented loosely with foil to keep warm.

3. **Make the Sauce:**
   - In the same skillet, add the sliced red onion and cook over medium heat until softened, about 3-4 minutes.
   - Add the minced garlic and sauté for another minute until fragrant.
   - Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer and reduce by half.
   - Stir in the butter and thyme leaves, if using, to create a smooth sauce.

4. **Serve:**
   - Plate the rested filet mignon steaks and top them with the garlic and red onion sauce.
   - Serve immediately, garnished with additional thyme if desired. Enjoy!

- Sea bass fillets
- Leeks
- Lemon

1. **Prepare the Leeks:**
   - Slice the leeks thinly, discarding the dark green tops and roots.
   - Rinse them thoroughly to remove any grit or dirt.

2. **Cook the Leeks:**
   - Heat a tablespoon of butter in a pan over medium heat.
   - Add the sliced leeks and cook for 5-7 minutes until they become soft and translucent.
   - Season with salt and pepper, and add a squeeze of lemon juice.

3. **Prepare the Sea Bass:**
   - Pat the sea bass fillets dry with a paper towel.
   - Season both sides with salt and freshly ground black pepper.

4. **Cook the Sea Bass:**
   - Heat a tablespoon of olive oil in a separate pan over medium-high heat.
   - Place the sea bass fillets in the pan, skin side down.
   - Cook for 3-4 minutes on the skin side until crispy and golden brown.
   - Flip the fillets and cook for another 1-2 minutes until the fish is opaque and flakes easily with a fork.

5. **Assemble the Dish:**
   - Place a portion of the lemon-infused leeks on each serving plate.
   - Top with the seared sea bass fillet.
   - Garnish with a fresh lemon wedge and serve immediately.

- 2 duck breasts
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon orange zest
- 1 teaspoon cornstarch mixed with 1 tablespoon water

1. **Prepare the Duck Breasts:** Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season generously with salt and black pepper.
2. **Sear the Duck Breasts:** Heat the vegetable oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for another 4 minutes for medium-rare, or longer if you prefer more doneness. Remove from the skillet, let rest for 5 minutes, then slice.
3. **Prepare the Orange Sauce:** In a small saucepan, combine orange juice, honey, white wine vinegar, soy sauce, and orange zest. Bring to a simmer over medium heat. Add the cornstarch mixture and stir until the sauce thickens. Adjust seasoning with salt and pepper if necessary.
4. **Serve:** Spoon the orange sauce over the sliced duck breast and serve immediately. Enjoy with your choice of side dishes, such as roasted vegetables or mashed potatoes.

- 2 duck breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3/4 cup fresh orange juice
- 1/4 cup chicken stock
- 1/4 cup Grand Marnier or other orange liqueur
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon orange zest
- 1 tablespoon butter

1. **Prepare the Duck Breasts:** Pat the duck breasts dry and score the skin in a cross-hatch pattern. Season with salt and black pepper.
2. **Cook the Duck Breasts:** Heat olive oil in a skillet over medium-high heat. Place duck breasts skin-side down and cook until the skin is crispy, about 6-8 minutes. Turn the duck and cook the other side for 4-5 minutes. Remove from skillet, cover with foil, and let rest for 5 minutes.
3. **Make the Sauce:** In the same skillet, drain excess fat, leaving about 1 tablespoon. Add sugar and apple cider vinegar. Let the sugar dissolve and caramelize slightly. Pour in orange juice, chicken stock, and Grand Marnier. Add orange zest and allow the sauce to reduce by half. Finish with a tablespoon of butter for silkiness.
4. **Serve:** Slice the duck breasts and pour the sauce over them. Serve alongside vegetables or rice for a complete meal.

- 2 Filet Mignon steaks, about 6 oz each
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 pound broccoli florets
- 1 lemon, juiced
- Salt and pepper to taste

1. **Prepare the Filet Mignon:** Season Filet Mignon steaks generously with salt and freshly ground black pepper on both sides.
2. **Cook the Steaks:** Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 3-4 minutes on each side for medium-rare, adjusting the time to your preferred level of doneness. Remove the steaks from the skillet and let them rest.
3. **Sauté Broccoli:** In the same skillet, add unsalted butter and let it melt. Add minced garlic and sauté for about 30 seconds. Add the broccoli florets, stirring well to coat them with the garlic butter. Add lemon juice, and salt and pepper to taste. Cook for 4-5 minutes until the broccoli is tender but still crisp.
4. **Serve:** Plate the filet mignon steaks with a generous serving of sautéed broccoli on the side. Drizzle any remaining pan juices over the steaks before serving.

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- 1 pound Filet Mignon, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 3 cups broccoli florets
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds (optional)
- Cooked rice for serving

1. **Marinate the Beef:** In a bowl, combine sliced Filet Mignon with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and cornstarch. Mix well and let it marinate for 15-20 minutes. 
2. **Cook the Broccoli:** Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets and stir-fry for about 3 minutes until bright green and tender-crisp. Remove from skillet and set aside.
3. **Cook the Beef:** In the same skillet, add marinated Filet Mignon and stir-fry for about 2-3 minutes until the beef is browned and cooked through. Add ginger and garlic, and sauté for an additional 30 seconds until fragrant.
4. **Prepare the Sauce:** In a small bowl, mix beef broth, the remaining soy sauce, oyster sauce, sesame oil, and sugar. Pour this sauce over the beef in the skillet and bring to a simmer.
5. **Combine and Serve:** Add the cooked broccoli back to the skillet, tossing everything to coat well in the sauce. Cook for another 1-2 minutes. Sprinkle with sesame seeds, if desired, and serve hot over cooked rice.

- 2 venison steaks
- 8 oz oyster mushrooms, sliced
- 3 cloves garlic, minced
- 1 large yellow onion, thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh thyme sprigs (optional garnish)

1. **Prepare the Steaks**: Season the venison steaks with salt and pepper on both sides. Let them rest at room temperature for about 15 minutes while you prepare the other ingredients.

2. **Sauté the Vegetables**: In a large skillet, heat olive oil over medium-high heat. Add the sliced onions and garlic, cooking until they are soft and translucent (about 5 minutes). Add the oyster mushrooms and butter, stirring to combine. Cook for another 5-7 minutes, or until the mushrooms are tender and golden brown. Season with salt and pepper to taste, then remove the mushroom mixture from the skillet and set aside.

3. **Cook the Steaks**: In the same skillet, add a little more olive oil if needed, and increase the heat to high. Add the venison steaks and sear for 3-4 minutes on each side (for medium-rare), or adjust the cooking time to your preferred doneness. Remove the steaks from the skillet and let them rest for a few minutes.

4. **Serve**: Plate the venison steaks alongside the sautéed oyster mushrooms and onions. Garnish with fresh thyme sprigs if desired. Enjoy your classic and hearty meal!

- 2 chicken breasts (bone-in)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Lemon wedges for serving

1. **Preheat the Oven**: Preheat your oven to 400°F (200°C).
2. **Prepare the Marinade**: In a small bowl, combine the olive oil, minced garlic, rosemary, and thyme. Season with salt and pepper.
3. **Marinate the Chicken**: Rub the herb mixture generously over the chicken breasts, ensuring they are well-coated. Let the chicken sit for about 30 minutes to absorb the flavors.
4. **Roast the Chicken**: Place the chicken breasts on a baking dish. Roast in the preheated oven for 35-45 minutes, or until the chicken is golden brown and cooked through, with internal temperature reaching 165°F (74°C).
5. **Serve**: Remove from the oven and let rest for a few minutes. Serve warm with lemon wedges on the side for an added zing.

- 2 chicken breasts (bone-in)
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1/2 cup chicken stock
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped

1. **Season and Coat the Chicken**: Season the chicken breasts with salt and pepper. Lightly coat them in flour, shaking off any excess.
2. **Sear the Chicken**: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts skin-side down and cook until golden brown, about 5-6 minutes per side. Remove and set aside.
3. **Prepare the Sauce**: In the same skillet, add chicken stock, lemon juice, and capers. Bring to a boil, scraping up browned bits from the pan for extra flavor.
4. **Finish Cooking the Chicken**: Return the chicken to the skillet. Reduce heat to low and simmer until chicken is cooked through, about 20 minutes. Remove the chicken and place on a serving platter.
5. **Make the Sauce**: Increase the heat and whisk in the butter, creating a velvety sauce. Pour over the chicken, garnish with fresh parsley, and serve.

- Pork shoulder (about 4-5 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1 cup barbecue sauce
- Sandwich buns

1. In a small bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Rub this spice mixture all over the pork shoulder.
2. Place the pork shoulder in a slow cooker. Pour in the apple cider vinegar and chicken broth. Cover and cook on low for 8-10 hours, until the pork is tender and easily pulls apart with a fork.
3. Once done, remove the pork from the slow cooker and shred it using two forks. Discard any excess fat.
4. Return the shredded pork to the slow cooker and stir in the barbecue sauce. Cook on low for an additional 30 minutes.
5. Serve the pulled pork hot on sandwich buns, with extra barbecue sauce if desired.

- Pork shoulder (about 5-6 pounds)
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 4 cloves garlic, minced
- 2 onions, quartered
- 4 carrots, sliced into large chunks
- 2 cups chicken broth
- 1 cup dry white wine (optional)

1. Preheat your oven to 325°F (163°C). 
2. Season the pork shoulder generously with salt, black pepper, rosemary, thyme, and minced garlic. Rub olive oil all over the meat.
3. Place the onions and carrots in the bottom of a roasting pan. Set the seasoned pork shoulder on top of the vegetables.
4. Pour the chicken broth and wine (if using) into the pan, around the pork.
5. Cover the roasting pan with aluminum foil or a lid, and roast in the preheated oven for approximately 4-5 hours, or until the pork is tender and easily shreds with a fork.
6. Remove from oven and let the pork rest for about 15 minutes before slicing and serving with the roasted vegetables and pan juices.

- 1.5 lbs lamb stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 14 oz can diced tomatoes
- 1 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/2 cup almonds, toasted
- 1/4 cup fresh cilantro, chopped

1. **Brown the Lamb:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb stew meat and brown on all sides. Remove the meat and set aside.
2. **Cook the Aromatics:** In the same pot, add the onion and garlic. Sauté for about 5 minutes until the onion is translucent. Add cumin, coriander, cinnamon, ginger, turmeric, cayenne pepper, salt, and pepper. Stir and cook for another 2 minutes until fragrant.
3. **Simmer the Tagine:** Return the lamb to the pot. Add the diced tomatoes and chicken broth, making sure to scrape any browned bits from the bottom. Bring to a boil, reduce heat to low, cover, and simmer for about 1.5 to 2 hours or until the lamb is tender.
4. **Finish the Dish:** In the last 20 minutes of cooking, add the chopped apricots and almonds. Cook until the apricots have softened. Adjust seasoning if necessary.
5. **Serve:** Garnish with fresh cilantro before serving. Enjoy with couscous or crusty bread to soak up the delicious sauce.

- 2 lbs top round beef
- 4 cloves garlic, minced
- 1 large yellow onion, chopped
- 3 large carrots, peeled and cut into chunks
- 1 celery root, peeled and diced
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste

1. Preheat your oven to 325°F (163°C). Season the top round beef generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.

2. In the same pot, add the minced garlic, chopped onion, carrots, and celery root. Sauté for about 5 minutes or until the vegetables begin to soften. Stir in the tomato paste, cooking for another 2 minutes. Add the beef broth and thyme, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, cover with the lid, and transfer to the preheated oven. Roast for approximately 2.5 to 3 hours, or until the beef is tender and the vegetables are cooked through. Serve warm.

- 1 pound Italian beef sausage
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Optional: crusty Italian bread for serving

1. **Prepare the Sausages:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian beef sausages and cook until browned on all sides but not fully cooked through, about 5 minutes. Remove the sausages from the pan and set aside.

2. **Cook the Vegetables:** In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers to the pan, and sauté until they are soft and slightly caramelized, about 7-8 minutes. Stir in the minced garlic, dried oregano, dried basil, and cook for another 2 minutes.

3. **Combine Ingredients:** Return the sausages to the skillet with the vegetables. Lower the heat and cover the skillet. Allow everything to cook together until the sausages are cooked through, about 10-15 minutes. Season with salt and black pepper to taste.

4. **Serve:** Serve the Italian sausage and peppers on a platter or stuffed inside crusty Italian bread for a delicious sandwich.

- 1 pound Italian beef sausage
- 12 ounces pasta (penne or rigatoni work well)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish

1. **Cook the Pasta:** Boil the pasta in salted water according to the package instructions until al dente. Drain and set aside.

2. **Brown the Sausage:** In a large skillet, heat the olive oil over medium heat. Remove the Italian sausage from its casing and crumble it into the skillet. Cook until browned and cooked through, about 7-8 minutes. Remove the sausage from the skillet and set aside.

3. **Prepare the Sauce:** In the same skillet, add the chopped onion and cook until translucent, about 4 minutes. Add the minced garlic and sauté for an additional minute. Stir in the crushed tomatoes, heavy cream, dried oregano, and basil. Season with salt and black pepper to taste. Simmer the sauce over low heat for about 10 minutes.

4. **Combine and Serve:** Add the cooked pasta and cooked sausage to the skillet, and toss everything to combine well with the sauce. Cook for an additional 2 minutes to heat everything through. Top with grated Parmesan cheese and fresh basil leaves before serving.

- 3 lbs spare ribs
- Salt and pepper to taste
- 1 cup barbecue sauce (store-bought or homemade)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder

1. **Prepare the Ribs**: Preheat your oven to 300°F (150°C). If needed, remove the membrane from the back of the spare ribs for more tender results. Season the ribs generously with salt and pepper on both sides.

2. **Bake the Ribs**: Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs with another sheet of foil to keep in moisture. Bake in the preheated oven for about 2.5-3 hours until they are tender.

3. **Prepare the Sauce**: While the ribs are baking, in a small saucepan, combine the barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and onion powder. Simmer over low heat, stirring occasionally, until the mixture is well blended and slightly thickened.

4. **Glaze and Grill**: Preheat a grill to medium-high heat. Remove the ribs from the oven and carefully transfer them to the grill. Brush the ribs generously with the barbecue sauce and grill for about 10-15 minutes, flipping once and brushing additional sauce as needed, until the ribs are caramelized and charred to your liking.

5. **Serve**: Remove the ribs from the grill and let them rest for a few minutes before cutting into individual pieces. Serve hot with extra barbecue sauce on the side if desired. Enjoy your smoky and delicious barbecue spare ribs!

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