Place lamb on rack in shallow baking pan. In small bowl, mix together salt, 1/2 teaspoon ginger, pepper, and butter. Rub butter mixture generously over lamb. Sprinkle with flour. Bake in preheated 450 degree oven for 15 minutes. Meanwhile cook remaining 1... - 42.5228

Put chops in shallow baking dish. Mix remaining ingredients, except sauce, and pour over chops. Let stand, turning occasionally, at least 1 hour. Then broil chops about 6 inches from source of heat 6 minutes on each side, or until desired doneness. Put on hot... - 26.3286

GETTING READY 1. Preheat oven to 190°C, 375°F, Gas Mark 5. MAKING 2. Cook pork as per the instructions on pack. 3. In a saucepan, melt mint jelly. 4. Stir apple sauce, mint, seasoning and garlic. 5. Check 20 minutes before the completion of cookinh time.... - 45.535

1. Place lamb roast fat side down on microwave rack in baking dish. Brush with brown bouquet sauce. Cover with waxed paper and microwave on medium (50%) 17 minutes. 2. Turn lamb over and rotate baking dish 1/2 turn. Brush lamb with bouquet sauce. Microwave... - 22.4434

MAKING 1) In a large heavy skillet, melt the margarine. 2) Add the lamb and cook it over medium to high heat for about 10 to 15 minutes, turning from time to time, till the meat is cooked thoroughly and evenly browned on all sides. 3) Take the lamb slices out... - 42.8698

MAKING 1) In a large heavy skillet, melt the margarine. 2) Add the lamb and cook it over medium to high heat for about 10 to 15 minutes, turning from time to time, till the meat is cooked thoroughly and evenly browned on all sides. 3) Take the lamb slices out... - 44.0205

MAKING 1) In a saucepan, combine together all the ingredient. 2) Over moderate heat, bring the mixture to a simmer. 3) Cook for about 3 to 4 minutes, occasionally stirring. 4) Place the sauce in the fridge for a minimum of 40 minutes before use. SERVING 5)... - 35.8242

Boil sugar and vinegar until sugar is well dissolved. Pour over mint leaves and let stand to steep until flavor is extracted. While still hot add salt. Cool, add lime juice. - 26.0892

GETTING READY 1)Using a heavy duty aluminum foil, make a pan wide enough to hold a roast lamb in it. Miter the edges, making it firm. 2)As usual, prepare the lamb for roasting. 3)To make the barbecue sauce: In a saucepan, heat the olive oil. 4)Stir the garlic... - 48.4959

Remove fell from lamb (parchment-like covering); trim excess fat. Place on rack in shallow baking dish, fat side up. Roast at 325°F. until done (30 to 35 minutes per pound or 175°F. on meat thermometer). Meanwhile, in saucepan, cook onion with garlic in... - 29.6538

Combine all ingredients in the container of an electric blender. Blend at high speed until you have a smooth paste. This chutney goes with most Indian foods. It is especially good with broiled Seekh Kabab, Tandoori Chicken, and Vegetable Pakoris. - 32.5103

Make this exactly like mint sauce, omitting any water and drying the mint leaves completely before chopping them. The mint should be young and fresh. The vinegar may be strained and used for salad dressings, the mint in vinegar will keep through the winter... - 18.4094

Rack Of Lamb With Pistachio Mint Crumb Crust And Tangy Mint Sauce is a unique and tasty lamb preparation that you simply shouldn€™t miss. This tasty Rack Of Lamb With Pistachio Mint Crumb Crust And Tangy Mint Sauce helped me score a few points with my... - 42.2534

In small bowl combine powdered pectin and salt. Stir in pineapple juice, lemon juice, and sugar; add onion and mint. Cover; refrigerate at least 1 hour. In large bowl combine torn spinach, cubed apple, sliced cucumber, and sliced radishes. Pour 1/3 cup of the... - 34.5489

In a medium bowl, mix together the jelly, mint, and pepper. Cover and refrigerate until ready to use. - 24.3307

MAKING 1 Peel the apples and tomatoes. Core and chop the apples, seed and chop the tomatoes. 2 In a pan cook the apples and tomatoes with 1 1/2 cups of vinegar until thick and pulpy. 3 Stir in the remaining vinegar,sugar,ginger,allspice,cayenne pepper,salt... - 36.4185

GETTING READY 1) Wash apples and quarter them. Discard stem and blossom ends. MAKING 2) In a large saucepan add the apples and enough water to cover. 3) Cover and cook for 20 minutes until done. 4) In a jelly bag or 4 thicknesses of cheesecloth transfer... - 35.7931

Roast the bell pepper. Pull off the loosened skin and remove the core, seeds and ribs. Cut the pepper into 1/4-inch (6-mm) dice. You should have about 1/2 cup (3 oz / 90 g); set aside. Peel, quarter and core the apples. Slice each quarter in half again... - 39.9272

1. Put the apples in a large heavy-based pan together with the vinegar and water. Bring to the boil, then lower the heat slightly and simmer for 30-40 minutes, or until the apples are very soft and pulpy. 2. Hang a jelly bag over a large bowl and pour the... - 25.9409

Remove stems and blossom ends from the apples. Cut into slices. Place in a heavy-bottomed preserving kettle. Add enough water to cover the fruit. Cover and cook over medium heat until apples are tender, about 15-20 minutes. Put apples and juice in a jelly bag... - 36.6219

MAKING 1. In a large pitcher or ovenproof bowl, place the tea bags 2. Add the boiling water on top of the tea bags 3. Allow the tea bags to steep for ten minutes 4. Remove the tea bags 5. Cool the tea for fifteen minutes 6. Stir in apple juice into the cooled... - 35.8221

Puree all the ingredients in a food processor or blender. Pour the mixture through a strainer into a medium bowl and press down with a rubber spatula to extract as much of the liquid as possible; you should have about 3 cups. Discard the solids. Pour the... - 28.3386

Dissolve the sugar in 350ml water in a heavy-based pan over a low heat. Once the sugar has dissolved, increase the heat and boil for 5 minutes. Reduce the sugar syrup to a gentle simmer and add the cinnamon sticks and star anise. Simmer until the syrup turns... - 40.2712

Put the peas into a saucepan, together with the sugar, salt and mint. Add boiling water to a depth of about 1/2 inch and cover the saucepan. Allow the water to come back just to a boil, then drain immediately. If you like vegetables cooked a bit more, let... - 22.6838

GETTING READY 1) In a small bowl, soak the currants in the port for at least 2 hours or overnight. Drain thoroughly. MAKING 2) In a large bowl, place zucchini and apple strips and toss by adding lemon juice. 3) Add the cheese and onions and toss well to... - 49.2045

MAKING 1) In an 8-inch spring-form pan let stand the ladyfingers to line completely. 2) Soften gelatin in apple juice in the top of a double boiler. 3) Beat egg yolks and applesauce. 4) Place the pan covered over simmering water for 15 minutes till gelatin... - 43.5462

MAKING 1) In a medium bowl, add in boiling water and gelatin. Stir thr gelatin till it has dissolved completely. 2) Add in the lime juice. Allow the bowl to chill for 30 minutes till the mixture starts to resemble the consistency of an unbeaten egg. 3) Into... - 42.344

GETTING READY 1. Preheat the oven at 140°C (275°F) mark 1 MAKING 2. In a bowl whisk the egg whites until stiff but not dry. 3. Add 30 ml (2 level tbsp) caster sugar, whisk again until stiff and shiny and fold in the remaining sugar. 4.On a sheet of... - 46.1169

To prepare the relish, peel, halve and core the apples. Chop them finely or, using the large holes of a hand-held grater shredder, shred them. Transfer to a large bowl and add the vinegar, mint, sugar, oil, celery seeds, mustard seeds and salt. Stir and toss... - 41.1351

Place lamb in large shallow baking dish. Combine brandy, thyme, salt and pepper in small bowl and mix well. Pour over lamb, cover and marinate overnight. Bring lamb to room temperature. Preheat oven to 450°F Dip lamb in flour, shaking off excess. Dip in egg... - 40.7625

GETTING READY 1. Preheat oven to 325°F. MAKING 2. Take a shallow roasting pan, keep lamb and sprinkle pepper and salt on it. 3. Bake for about 1½ hours. 4. In a saucepan, add cloves, cinnamon and jelly and bringing to boil, stir till the jelly melts... - 39.5887

GETTING READY 1) Trim the excess fat from the breast of the lamb. 2) Grate the apple coarsely. MAKING 3) In the pan, gently saute the grated apple in butter. ... - 39.5654

GETTING READY 1) Pre-heat the oven to 325°F. 2) Remove the parchment like covering from the lamb and trim any excess fat. MAKING 3) Take a shallow baking dish and place meat in it, keeping the fat side up. Roast for about 30-35 minutes per pound or till the... - 43.5495

Combine all the ingredients in a small serving bowl. Garnish with more mint, if desired. - 20.9552

Bring the water to boil in a saucepan and add the dried mint, then the sugar until dissolved. Remove from the heat and add the vinegar. If too strong or too weak add less or more vinegar. - 27.8517

GETTING READY 1. To begin with, wash and sterlize as many jars and lids to hold about a quart MAKING 2. In a large bowl, stir together the sugar and vinegar till the sugar dissolves 3. Add mint to it and mix well 4. Ladle this sauce into the sterlized jars... - 35.502

Peel the cucumber thinly then cut in half lengthwise and scoop out the seeds. Cut across into half-moons about 1 cm/1/2 inch wide. Blanch in boiling water for about 4 minutes, but do not let the colour start to fade. Drain and put into cold running water,... - 40.4507

Peel the cucumbers and cut them lengthwise. Scoop out the seeds with a grapefruit spoon. Salt and drain the cucumbers for 30 minutes. Rinse the cucumbers and squeeze out the excess moisture. Chop them fine. Mix them with the remaining sauce ingredients. Cover... - 41.7641

In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. - 21.829

MAKING 1. In a small saucepan, heat jelly over low heat and melt; stir until smooth. 2. Stir in orange peel. SERVING 3. Serve warm Minted Orange Sauce with lamb dish. - 26.3125

Stir jelly smooth; add rind and mint. Chill. Good with roast beef, ham or lamb. - 19.1507

Melt butter in saucepan. Add onions and water; mix well. Cook, covered, over low heat for 15 minutes or until onions are tender, stirring occasionally. Spoon into blender or food processor container. Process until pureed. Stir in mint, pepper and food... - 32.1183

To Make Sauce in Microwave: Place butter in a 4-cup glass measure. Cover with wax paper and microwave on high (100%) for 40 to 60 seconds, or until melted. With a rubber spatula, stir in sugar and salt. Microwave on high (100%), covered with wax paper for 1... - 39.1733

GETTING READY 1) Fillet and gut the mackerel by cutting down through their bodies either side of the backbone, initiating from behind the head and ending near the tail. (Retain the backbones, but discard the guts.) 2) Snip off the bone at each end with... - 45.761

In a 1-cup glass measure, stir together broth, lemon juice, and cornstarch; set aside. In a medium-size bowl, beat egg lightly. Add mint, garlic, flour, salt, pepper, and lamb; blend well. With dampened hands, shape lamb mixture into twelve 1 1/2-inch... - 47.4886

In a small saucepan, combine sugar, water, corn syrup and butter or margarine. Bring to a boil over moderate heat, stirring constantly. Simmer 3 minutes. Remove from heat. Immediately add chocolate pieces. Beat with a wire whisk or rotary beater. Stir in... - 36.133

Mix carefully. - 17.3834

Dissolve sugar and salt in boiling water. Pour over mint. Cover. Allow mint to steep for 5 minutes. Add vinegar. Mix in mint jelly. Stir well. Allow to stand for several hours or overnight. - 32.9303

Wash and dry the mint leaves. Chop them very finely or puree them in a mortar. Put the pureed mint into a bowl, pour in the boiling water to "set" the color. Stir in the vinegar, salt and sugar. - 25.3951

GETTING READY 1. Wash, clean and pat dry the mint leaves. Using a knife, chop very finely. MAKING 2. Take a small dish or sauce boat and put in mint and sugar. Pour on boiling water over it. This way the sugar would dissolve and the mint remains green. 3.... - 29.2039

MAKING 1. In a pan cook vinegar, add sugar and mint stirring for a few minutes such that sugar is dissolved. 2. Add water and let it cool. SERVING 3. Serve as desired. - 31.2246

MAKING 1) In a saucepan, heat vinegar with sugar, until the syrup is clear and just boils. 2) Remove from the heat and cool. 3) Stir the mint in the vinegar mixture. SERVING 4) Serve as desired. - 27.5219

MAKING 1) In a bowl place the mint leaves 2) In a saucepan, gently heat the vinegar, sugar, water till the sugar has dissolved 3) Take off from the heat and pour over the mint leaves 4) Allow the leaves to cool SERVING 5) Serve the sauce with some meat or... - 33.806

GETTING READY 1) Strip the leaves from the mint and wash. 2) Chop finely and put in a small basin with sugar. MAKING 3) Add boiling water to dissolve the sugar and then add the vinegar. This makes a sharp flavoured sauce. 4) Alternatively, put the chopped... - 35.1335

1. Using very fresh mint chop finely and half fill sterilized jars. 2. Heat the vinegar in a saucepan and stir in the sugar until dissolved and bring to the boil. Cool. 3. Fill the jars containing mint with the vinegar and sugar mixture. Seal immediately. Let... - 27.8693

MAKING 1) Rinse the mint leaves and dry them. 2) On a board, put the dried mint leaves, sprinkle sugar all over and chop the leaves finely. 3) In a bowl, place the chopped mint leaves and stir in 2 tablespoons of boiling water. 4) Add the vinegar. Allow the... - 30.0408

GETTING READY 1. In water, wash and clean mint leaves. Then dry the mint leaves. Using a knife them chop finely. MAKING 2. In a pan, add the sugar and heat gently until the sugar has dissolved. Boil for 3 to 4 minutes. Allow it to cool. 3. Keep the mint in a... - 33.104

Beat the sugar into the egg yolks until light and pale. Stir the milk into the eggs, transfer to a double boiler, stirring constantly until thick. Remove from the heat, stir in the coffee and extract. Use hot over ice cream, souffles or berries. - 27.1408

MAKING 1) Among the sections of an ice-cube tray, divide the mint. 2) In a saucepan, put the water and sugar. Gently heat till the sugar has dissolved and then gently boil for about 4 minutes. 3) Pour the syrup all over the mint in the ice tray. Allow to... - 28.0232

GETTING READY 1. Finely chop the mint and keep aside. MAKING 2. In a heavy bottomed saucepan, combine the brown sugar, vinegar and lemon juice. 3. Place the pan over a low flame and stir, until the sugar melts. 4. Boil, without stirring until thick enough... - 35.4502

MAKING 1. In a saucepan combine sugar, arrowroot and salt and gradually add boiling water, stirring constantly. 2. Continuing stirring simmer over low heat 5 minutes or until clear and thickened. 3. Remove from heat and mix in extract and food color. 4.... - 32.0892

Combine the browned flour with 1/2 cup of the liquid from the roast and set aside. Place the remaining liquid from the roast, the beef stock, and the mint leaves into a heavy 3-quart pot over high heat. Bring to a full boil, whisk in the flour/stock mixture,... - 29.161

Simmer vinegar, 1 c of the water and 1/4 c of the mint until liquid has been reduced one-half. Strain and add remaining ingredients except the 1/4 c of mint. Chill, then add the remaining mint. Serve cold with roast lamb or fish. - 26.9874

In a wide frying pan, bring 2 inches water to a boil over high heat. Add pea pods and boil gently until bright green about 30 seconds. Drain pea pods, plunge into ice water, and stir until cool. Drain again and set aside. In a food processor or blender, whirl... - 30.6764

Mix all ingredients. - 24.6587

In a small saucepan, combine chocolate, milk and marshmallows. Stir over very low heat until chocolate melts. Remove from heat Mix in crushed mints. Serve warm or cold. - 26.4684

MAKING 1) Combine together the butter, marshmallows and ¼ cup of evaporated milk in top of a double boiler. 2) Cook and stir the mixture over hot water till the marshmallows have melted and the mixture is smooth. 3) Take the mixture off the heat and stir in... - 28.9627

MAKING 1) In a saucepan, heat the jelly over low heat along with sour cream stirring constantly until completely melted. 2) Pour the jelly mixture into a bowl or sauce boat. SERVING 3) Garnish with a sprig of mint and serve hot with lamb stew or roast. - 24.4562

In mixing bowl crush garlic in salt; add pepper, lamb, parsley, and egg. Mix lightly until well blended. Stir in pine nuts. Form into 8 patties 1 inch thick. Broil over coals or under broiler until nicely browned on each side but pink inside. Place on heated... - 40.3846

Using a sharp knife, separate bones from meat, leaving both ends intact; this gives a pocket for the seasoning. Firmly pack seasoning between bones and meat. Place racks in baking dish and bake, uncovered, in moderate oven 25 to 35 minutes, or until cooked as... - 37.6259

1. Preheat the oven to 400° Set the lamb in a medium roasting pan. Season with salt and pepper and drizzle with oil. Roast until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 35 minutes. Transfer to a cutting... - 27.5142

Adapted from Sharp Microwave and Convection Cookbook. - 36.9888

Boil together the sugar, water, mint and lemon rind two minutes. Strain and chill. Add lemon juice and rum. - 30.3508

Make the dipping sauce: In a small saucepan combine the vinegar and the sugar and cook the mixture over moderate heat, stirring, until the sugar is dissolved. Stir in the mint and let the sauce cool. Season the sauce with salt and pepper and transfer it t - 22.5617

To make the Minted Horseradish Sauce, combine the sour cream, horseradish, and mint in a small bowl. Cover and refrigerate at least 2 hours and up to 24 hours. Stir the garlic into the mustard and spread on both sides of the chops. Rotate in the Flat Standard... - 28.9348

For sauce, in a small saucepan combine sugar, cornstarch, and salt. Stir in orange juice. Cook and stir over medium heat till thickened and bubbly. Stir in mint. Cook and stir for 2 minutes more. Remove from heat. Remove 1/4 cup sauce and set aside. Stir... - 38.7907

MAKING 1 In a samll saucepen, add vinegar, 1 cup water, and 1/4 cup mint. 2 Bring to a boil. 3 Lower the heat and simmer until the liquid is reduced by half. 4 Strain. 5 Mix in 1/2 cup water, lemon juice, sugar, and salt. 6 Place in the... - 39.2507

Melt chocolate over hot water. Add sugar, water and salt. Cook over low heat, stirring constantly, until sugar and chocolate dissolve and mixture thickens slightly. Boil about 3 minutes longer (to 230°F.), or until a small amount forms a very soft ball in... - 34.0093

MAKING 1. In a microwave proof mixing bowl mix together the milk and cornstarch and stir to dissolve cornstarch. 2. Microwave on High (100%) for 1 minute. 3. Add chocolate and margarine and microwave on High for 1 minute, until chocolate is melted and the... - 33.7205

Crush mint leaves with 1 tablespoon of the sugar. Add hot water and remaining sugar. When dissolved, add vinegar. The sauce must be thick with mint. Let stand for about 2 hours before serving. - 30.3457

Broil chops 3 to 4 inches from heat for 5 to 7 minutes. Salt; turn chops and cook 5 to 7 minutes or to desired degree of doneness. Salt; do not overcook. - 19.3998

Make the sauce: Put the yogurt in a sieve lined with a dampened paper towel set over a bowl and let it drain for 30 minutes. Transfer the yogurt to a small bowl and stir in the garlic paste and the mint. Make the burgers: Handling the lamb as gently as po - 23.9045

In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. The sauce may be made 1 day in advance and kept covered and chilled. Thread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. - 27.9771

GETTING READY 1) Place about two thirds of the mint, stalk and all, under the flaps of the saddle and fold the flaps under to include and cover the mint also. 2) Prepare a series of small pockets between the skin and the flesh and not deep into the meat. 3)... - 44.5546

MAKING 2) Cut the parsnips and remove the cores. Then, make wedges out of the parsnip flesh, about 3cm long. 3) In an oven dish, toss the parsnips with a drizzle of olive oil. Roast in the oven for about 20 to 30 minutes until they turn soft and begin to... - 42.7427

Place 3 tbsp (45 ml) butter and mint in saucepan. Melt over medium heat. Add shallot and curry powder; cook 1 minute over medium heat. Mix in flour with wooden spoon and cook 2 minutes over low heat. Pour in milk and whisk until well incorporated; season to... - 39.233

1. In a large skillet, heat the 1 1/2 tablespoons of canola oil, Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until... - 28.3166

Warm the honey slightly until it thins. Whisk in the lime juice. Gently stir the sauce into the melon balls. Sprinkle with snipped mint leaves and stir again. Chill well. To serve, divide the melon among 4 glass bowls; garnish with mint sprigs. - 26.7153

GETTING READY 1. Mix the stilton cheese and the whipped cream together 2. On to each plate, spoon out equal amounts of the mixture 3. Set aside to chill 4. Peel and core the pears MAKING 5. In a large pan, boil the water and the sugar to make syrup 6. Cook... - 45.5052

In a food processor or blender, whirl 14 cup of the butter, lemon peel, and the 1/2 cup mint leaves until well blended; set aside. If made ahead, cover and refrigerate for up to 1 day. In a wide frying pan, melt remaining 2 tablespoons butter over medium... - 36.1183

GETTING READY 1) Peel, halve and core pears. MAKING 2) In a 10-inch skillet add 2 cups water, 3/4 cup sugar, mint leaves and green food coloring. Combine well. 3) Place over heat to bring a boil. 4) Place the pears to simmer for 5 minutes. Turn the pears... - 47.0708

GETTING READY 1) Peel and shape the potatoes rectangles. Then cut into chips about 1cm thick. Place them into a bowl under cold running water for 5 minutes. Drain them well. MAKING 2) In a large pan of boiling water, put the chips, return to the boil, reduce... - 44.541

GETTING READY 1) In a large bowl, place the chicken breasts. Make slashes 1 inch apart along the grain. Push the yogurt into the slashes. 2) Use a blender or a food processor fitted with a steel blade, to combine the oil, vinegar, ginger, garlic, cumin,... - 46.9684

GETTING READY 1)Preheat oven to 375 degrees F. 2)Mix rosemary, oil and garlic. Coat lamb with this marinade. MAKING 3)Roast lamb for 15 minutes at 130 degrees F over medium rare and 140 degrees F over medium. Roast until done over 160 degrees F,... - 44.288

1. Carefully trim all fat from steaks with a sharp knife. Cut steaks in half for serving-size portions. Sprinkle with garlic salt and pepper. 2. Melt butter or margarine in a nonstick skillet. Grill lamb steaks, turning several times, about 10 minutes, or... - 26.8605

MAKING 1) Pre-heat broiler to high heat. 2) Take a small saucepan, add garlic and olive oil. Cover and heat over low heat for 5 minutes, then remove. 3) Line the lamb chops on a broiler pan. 4) Add 3 teaspoonfuls of the garlic oil over the lamb and evenly... - 44.6225

1. Preheat the oven to 180°C/350°F/ Gas 4. Drain the pears, reserving the juice. Set half the pears aside and chop the remainder. 2. Melt 15g/1/2oz/1 tbsp of the butter in a pan and add the onion. Cook until soft. Put in a bowl and add the lemon rind,... - 43.6078