Just be sure you don’t overcook the meat—lamb tastes best when it's rare and juicy.

There are two wines that pair magnificently with this dish. Not surprisingly, they both come from Provence: Châteauneuf-du-Pape (my favorite is Clos des Pape), and Bandol Rouge (I love those from Domaine Tempier inordinately!) If you are on a budget, a Côte du Rhône will do admirably.

WHAT: A garlic-spiked leg of lamb that's finished with (what else?) more garlic—30 cloves, to be exact.
HOW: Make slits all over a leg of lamb, then stuff garlic and anchovies into each one. Rub the leg with herbs and olive oil, then bake until medium-rare. Serve alongside a garlic and red wine sauce cooked in the pan drippings.
WHY WE LOVE IT: A classic leg of lamb at first glance, this recipe by ChefJune has several details that elevate it from the expected to the exceptional. The meat is fragrant from the herbs, briny from the anchovies, and robust from the red wine sauce. Make sure to test the temperature frequently towards the end—the last thing you want is 5 pounds of overcooked lamb!

Ingredients

(Serves 8 generously)

For the lamb:

One 5-pound leg of lamb, bone in (I especially like a long shin bone for presentation)
6 large garlic cloves, slivered
12 anchovy fillets, coarsely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme, finely chopped
Sea salt and freshly ground black pepper, to taste
1 tablespoon fresh rosemary, finely chopped

For the garlic sauce:

1 tablespoon olive oil
24 garlic cloves, peeled, left whole
1 cup dry red wine (such as Côte du Rhône)
2 tablespoons finely chopped parsley (preferably flat-leaf) 

Directions

1. Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg. If you want a slightly smaller leg, have him (or her!) shorten it from the hip end. When you’re ready to roast it, trim lamb of any excess fat. Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Finely chop the rosemary and thyme and mix the herbs with sea salt and pepper in a small bowl. Rub the lamb with 2 tablespoons of olive oil, and the herb mixture. Let it stand for 1 to 2 hours. 
2. Preheat oven to 425° F. Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350° F., and cook for 40 to 45 minutes for medium-rare lamb. The temperature on an instant-read thermometer should register 130° F. (That’s how it’s supposed to be!) 
3. To make the garlic sauce, heat the olive oil in a heavy skillet and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don’t let the edges get crisp—or brown). Set aside in a small bowl. 
4. Remove lamb to a warmed platter, and turn off the oven. Cover with an aluminum foil tent and set it in the oven to keep warm while you prepare the sauce. On top of the stove, put wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third. Add the reduced liquid to the garlic cloves. Mash well with a fork, and add sea salt and pepper to taste. 
5. Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.

An easy old favorite.

1 pound ground beef browned (or venison) and seasoned with salt and pepper
1 15 oz can kidney beans drained
1 15 oz can butter beans drained
1 15 oz can pork and beans
1 1/2 cup catsup (Can substitute crushed tomatoes, Worcestershire sauce, vinegar and a little flour whisked with water or beef broth)
1/2 cup brown sugar (Can substitute honey and/or molasses)
1 tsp dry mustard
2 T vinegar

Combine in dish and bake at 350º F for 1 hour until heated through and bubbly.
Serve hot.

2 or 3 pot roasts, cut off fat. Place in Dutch oven.
2 cans beer - can use non-alcoholic
1 can beef broth
Oregano, Garlic Salt and Pepper
1 or 2 jars pepperoncini with juice
Mix above and pour over roasts. Cover and cook at 300 F. about 6 hours or until meat shreds easily. Cool and defat broth. Shred meat and use only the au jus portion of broth to pour over the shredded meat. I use a 9x13 glass pan to reheat and serve. Reheat slowly. Can be made ahead and frozen. Serves 20. Serve in buns.

Roast venison. Remove meat and put about a cup of water in roasting pan to catch cracklings. Make a rue with a 1/4 cup butter 1/2 onion and a heaping T. of flour. Add 1/2 T rubbed sage. Add racklings and additional cup of water and bite size venison. Boil till slightly thick.
I served with mashed potatoes. (Remember: diced potatoes, 1/4 cup butter, 1/4 cup sour cream, garlic salt, pepper and salt, parsley, smidge nutmeg etc.)

http://www.handmaidensofheaven.blogspot.com/2012/11/peanut-soup.html

8 cups potatoes, cooked peeled and diced
1 cup mayonaise
1 t. salt
1/2 t. pepper
1 lb. mild cheddar cheese cubed (I use 3/4 lb.)
1/2 cup chopped green onion (green are best)

Toss ingredients and place in 9x13 pan. Bake 325 for 1 hour. Can be made ahead and frozen.
Garnish with 4-6 slices crumbled cooked bacon and 1/2 cup black or green olives.

• 8 tablespoons butter
• 12 cloves garlic pressed 
• 16 ounces cream cheese, softened and cut into 6 pieces 
• 4 cup milk 
• 12 ounces Parmesan cheese, grated
• 2 teaspoons ground black pepper
• 2 teaspoons salt, more to taste, if needed

1. Melt the butter in a skillet over medium heat. Add the garlic and cook for about 1 minute, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a fork until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over 2 lbs. hot, cooked noodles.

Caramelize 1 large onion
Briefly Saute 3 zucchinis
Saute one large beet
Fry 4 large tomatoes in hot oil
Chop 1/2 cup basil

Season and Serve Vegetables on top of 1 lb. noodles topped with White Cheese Sauce

2 cups of basil
1 cup walnuts
4 cloves garlic
1 cup olive oil
1 1/3 cups of fresh grated parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1/2 cup heavy cream
1/4 cup hot water

Process basil, walnuts and garlic. Add olive oil in a slow steady stream. Add parmesan cheese, salt and pepper and process. Add cream and hot water and process briefly again.

Serve over 2 lbs. of noodles.

Saute 2 medium onions in 1 stick butter.
Add 1/2 cup flour and 1 T. salt to 3 1/2 cups chicken broth. Add to onions and boil.
Add 2 cups Half & Half and 3 cups chicken and boil.
Pour on top of 1 lb. cooked noodles in a 9x13 pan.
Top with 1 1/2 cup parmesan cheese and bake @ 450 degrees for 15 minutes.

Whisk Sauce:
1 cup soy sauce
2/3 cup water
6 T. Sesame Oil
6 T. Honey
6 T. Rice Vinegar
2 T. Fresh Lime Juice
6 cloves minced garlic
1/2 cup hoisin sauce
6 T. Peanut Butter


Cook 3 lbs. chicken in 1/3 of sauce. Add veggies at the last minute and stir fry slightly.
Fry 24 oz. boiled and drained angel hair pasta in remaining sauce till it soaks up liquid.
Serve noodles topped with chicken and veggie stir fry.

1 lb. rice; soak in lukewarm water right away.

1 large onion, chopped... garlic (no note).

In large pan, pour 1/2 - 1 cup oil. Add onion. Saute about 15-20 minutes on med. heat until golden.

In the meantime chop meat into bite sized pieces (use about 1 lb. meat). Add this to the pot when onions are done. Cook ~ 20 minutes.

Meanwhile grate 1 lb. carrots. Add to pot once meat is done.

Add 1/2 L. (scant 2 1/8 cup) water, salt (1 T or more) and pepper.

Cook 20 minutes - will boil.

Drain rice from soak and add to pot.

Add water to cover rice.

Cover pot and cook on low ~ 20 min.

Saute:
2 chopped onions
1/2 cup chopped green pepper
4 cloves garlic

Brown:
1 lb. ground beef

Simmer beef and vegetables with:
2 quart jars of tomatoes
1 can tomato paste + 1/2 cup warm milk + 2 T. Sugar
2 cups beef broth
1t. salt
1 1/2 t. chili powder

Just before serving add:
2 cans chili beans
1 can kidney beans

We make a variation of this with thawed frozen chicken soup base...

• 2 tablespoons butter
• 1 yellow onion, finely diced
• 2 cloves garlic, finely minced
• 2 stalks celery, diced
• 1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
• 3 cups chicken broth
• 2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
• 1 cup milk (1% is my milk of choice)
• 4 tablespoons flour
• 1 (8 oz. package) regular or light cream cheese
• 2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
3. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.
4. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

4 pork chops
2 T. flour
1/2 t. salt
1/4 t. pepper
1/3 cup parmesan cheese
1 onion sliced thin
4 cups thinly sliced potatoes
1 T. lemon juice
3 beef bouillon cubes
3/4 cup boiling water

Coat chops with flour and brown. Combine cheese, salt and pepper and sprinkle 2 T. on chops. Cover with potato slices and sprinkle another 2 T. cheese. Add onions. Dissolve beef cubes in water, add lemon juice and pour over all. Sprinkle with remaining cheese. Cover and simmer 40 minutes or till done. Sprinkle with parsley. Serves 4.

2 lbs. burgers
1 cup beef broth
1 cup water
1/2 cup minute rice
1 small onion
1 small green pepper
6 cloves garlic
1/2 cup ketchup
1/2 cup barbecue
1/4 cup mustard
1/4 cup relish
1/8 cup Worcestershire sauce

Brown burger. Saute onion, green pepper and garlic in olive oil. Boil broth and water and add rice, boiling till cooked. Combine all ingredients and heat thoroughly.

1 lb. seasoned sausage
6 cloves garlic
3 onions
3 green peppers
2 quarts peeled chopped tomatoes (canned or fresh)
3 6oz. cans tomato paste
1/4 sugar (optional and often skipped)
1 T. salt
1/2 t. pepper
1 T. Basil
1 T. Parsley

Brown sausage and saute 3 cloves garlic, onions and peppers. Add tomatoes, the last 3 cloves of pressed garlic and seasonings. Simmer and serve.

5-7 pound ham
1/2 cup pure maple syrup
2 cups pineapple juice

Cook ham in crock pot till defrosted. Add maple syrup and pineapple juice.
Just before eating baste ham with juices. (can make a glaze out of juices with flour)