I just had the best Desert ever! It was a cinnamon scone and it was from Panera'sI LOVE PANERA!! anyone have a good recipe that they would like to share?
Rack Of Lamb 1 rack of lamb (8 chops, frenched) 1 tablespoon vegetable oil 1 slice bread, made into bread crumbs 4 sprigs fresh parsley 1 shallot 1 clove garlic 1/4 cup butter, melted Sear rack of lamb all over in skillet that can be used in the ovenWith food processor running, drop shallot and garlic into top tube and process until finely mincedAdd parsley and process until finely choppedAdd pieces of fresh bread (about one slice) and process to fine crumbsRemove from processor to a bowl and mix in melted butterPat bread crumb mixture onto top of rack of lambRoast at 450° for 15 to 20 minutesIf crumbs brown too quickly, turn oven down to 425°Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).
o.ok.dice 2 cloves of garlic very advantageous upload pepper and salt dice a million onion and a million/2 a eco-friendly and a million/2 a pink pepper and 300g of bread crumb.make shure all of above is diced very advantageous combination it up upload some heat water and margerine it is your stuffing peal back the attention from the ribs and place the stuffing in there use orange marmilade to line the pink meat first.then get powdered gardin mint and rub it in to the rind of the lamb brush on some olive oil and away you bypass a million.4 hours at one hundred sixty c
Southwestern Lamb Grill 1 rack American lamb - 8 ribs 3 tablespoons stone ground mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon crushed red pepper 2 cloves garlic - minced Trim all visible fat from rackStir together remaining ingredients in small bowlSpread on outside of lamb(If desired, for maximum flavor, cover and marinate in refrigerator up to 2 days.) Prepare grillPlace lamb on grid Grill 6-8 over hot coals until thermometer registers 140° Ffor rare or 150° Ffor medium-rare turning frequentlyServing suggestion: Slice red or green bell peppers, zucchini, chili peppers and corn to desired size; brush with mixture of oil and chopped fresh cilantro Grill 6-8 over hot coals until tenderGood luck!
Rub the lamb with garlic powder, salt and pepperIf you really love garlic, slice a clove thin and make several small slits in the lamb, sliding the garlic slices into the slitsLet sit covered in the refrigerator at least one hourIn a steel bowl, add 3 parts cabernet sauvignon to 1 part soy sauce and 1/2 part olive oil(You can adjust this amount depending on the amount of lamb you have; think of a part as a cup and adjust up or downAs a former chef, I was trained in France to think of parts rather than precise amounts.) Add 1 Tablespoon dried oregano and 1/2 teaspoon of garlic powderStir until mixed Add the lamb to the marinade and coverMarinate the lamb for about 30 minutes, then remove to a baking sheetPlace the lamb in the center of a 500 degree oven for 15 minutes, and then remove to the barbeque to finish to desired donenessI like my lamb medium rare to medium, but this is a matter of taste This lamb is particularly good with mint sauceEnjoy!
SARAH'S TEA PARTY CINNAMON HONEY SCONES 1 3/4 cflour 1 1/2 tspbaking powder 1/4 tspground cinnamon 6 tbspbutter, softened 1 tbsphoney 1/2 cmilk 1 egg Honey (optional) Butter (optional) Preheat oven to 450 degreesLine cookie sheet with aluminum foilMix with a wooden spoon in a bowl the flour, baking powder and cinnamonWork butter into mixture by hand until mixture is yellowAdd honey and milk, then eggStir with wooden spoon until thoroughly mixedScoop spoonful of dough and drop onto cookie sheetLeave 1 inch between eachBake 15 minutes or until golden brownCool 5 minutesServe warm with honey and butter, Yum!
