42nd Recipe Street

Source: http://foodwishes.blogspot.com/2012/03/st-patricks-day-special-irish-shepherds.html

Mashed Potatoes
2-1/2lbs Large Cooking Potatoes
1 T Butter
1 t Pepper
Salt, to taste (I didn't need any)
Pinch of Cayenne, Optional
2 oz Cream Cheese
4 oz Irish Cheddar (See Photo Above)
1 Egg Yolk beaten with 2 T Milk

NOTE: you can use 2 batches of Garlic Mashed Cauliflower instead of mashed potatoes: http://42ndrecipestreet.blogspot.com/2015/10/garlic-mashed-cauliflower.html

Lamb Mixture
1 T Butter
1 T Oil
1 Onion, Diced
3 Carrots, Diced
2lbs Ground Lamb
1/3 C Flour (Note: Whole wheat flour has less carbs and works just as well)
1 t Salt
1 t Pepper
1 t Paprika
1/4 t Cinnamon
2 t Fresh Minced Rosemary
3 Cloves Garlic, Minced
1 T Ketchup
2 C Water

Bring a large pot of water with 2 T salt to a boil then back it down to a simmer. Peel potatoes and cut in half lengthwise. Add to the simmering water and cook for 20-25 minutes or until fork tender. Continue with recipe below. When potatoes are done, drain them and return to the pan. Leave the heat on for about 30 seconds or until all of the water evaporates from the pan. Add butter, salt, pepper, cayenne, cream cheese, and Irish cheddar. Mash with a potato masher. Add egg yolk mixed with milk and stir until smooth.

In a large skillet, combine butter, oil, onion, carrot (see note), and lamb. Cook over medium high heat until all the water is evaporated and the meat starts to caramelize and stick to the bottom of the pan. Stir in flour and mix well. Add salt, pepper, paprika, cinnamon, rosemary, garlic, and ketchup. Mix well. Pour in water and bring to a boil. Cook until it has reduced to a thick gravy.

Pat the lamb mixture into the bottom of a large lasagna pan. Top with small spoonfuls of mashed potatoes, then spread gently with a fork.

Bake in a 375F oven for 20-30 minutes or until golden brown.

Note: I used fresh carrots and found that they were still crunchy, so I've changed the instructions to cook them with the onion in the beginning. If you're using canned Mix them in right after adding the water.

Source: http://foodwishes.blogspot.com/2010/01/tuna-noodle-casserole-that-will-make.html

1 (12 oz) PKG Egg Noodles

3 T Butter
1 Onion, Chopped
3 T Flour
3-1/2 C Milk
1 (10 oz) Can Cream of Mushroom or Chicken Soup
1 t Salt
1 t Pepper
2 (7 oz) Cans White Albacore Tuna, Drained
3/4 C Peas
1-1/2 C Cheese
1 C Crushed Crackers or Chips (See Note)

Bring a large pot of water with 1 T of salt to a boil. Add egg noodles and cook 1 minute less than package directions. Drain well.

While noodles are boiling, melt butter in a large saute pan. Add onions and cook until translucent, about 5 minutes. Add flour and cook for 2 minutes, stirring often. Add 1 C of milk and whisk. When the mixture begins to simmer add the remaining milk. Mix well. Add soup, salt, and pepper. Bring to a simmer, whisking often. Remove from heat.

Pour the gravy mixture into the pot that the noodles were in. Add tuna peas, and 3/4 C Cheese. Mix well. Add noodles and mix well. Transfer to a large sprayed lasagna pan. Top with crushed crackers/chips and remaining cheese. Bake in 350F oven for 15 minutes or until the top is golden brown.

Note: I tried using Pringles chips, but they turned out 'stale' on top. Wouldn't recommend using them.

Source: http://foodwishes.blogspot.com/2010/06/welcome-to-summer-of-amena-and-her.html

1 Stick Butter, Very Soft
1/4 C Brown Sugar
1/2 C White Sugar
1/2 t Vanilla Extra
1 Egg
1 C + 2 T Flour
1/2 t Baking Soda
1/2 t Salt
1 C Total Chocolate Chips (Milk, Semi-Sweet, and White)

Mix together butter, brown sugar, and white sugar until creamy. Add vanilla extra and egg. Mix well.

In another bowl combine flour, baking soda, and salt. Whisk to simulate sifting.

Add dry ingredients to wet ingredients and mix just until combined.

Add chocolate chips and mix by hand. Cookie dough will be very stiff.

Form little balls and placed on a cookie sheet.

Bake for 10 min in 375F oven. Make sure that the rack is at least halfway up from the burner at the bottom so the bottoms of the cookies don't burn. Let sit for 10 minutes on cookie sheets to cool, then transfer to a cooling rack.

Source: The Sriracha CookBook 50 "Rooster Sauce" Recipes that Pack a Punch by Randy Clemens (Page 40)

4 lbs Prepared Breaded Chicken Strips
1 C (2 Sticks) Butter
2/3 C Sriracha
1/2 C Honey
2 t Kosher Salt
Juice of 1 Lime, about 2 T

Cook the chicken strips according to package directions. Baking works best since it won't make your sauce runny. If deep frying, pat dry.

Meanwhile, melt butter in a small sauce pan. When meted, add remaining ingredients and mix well. Keep warm over low heat until chicken is done.

Cut chicken strips into bite size pieces. Working in small batches, add chicken to the sauce and stir well to coat. Some separation of the sauce is normal, simply mix well. Pull chicken out with a slotted spoon.

Source: http://allrecipes.com/Recipe/Steak-and-Ale-Pie-with-Mushrooms/Detail.aspx

1 (12 fl oz) Pale Ale
1-1/4 LB Chuck Roast, Cut Into Bite Size Pieces
1 Onion, Diced
2 Cloves Garlic, Minced
2 T Worcestershire Sauce
1/2 t Dried Thyme
1-1/2 t Fresh Italian Parsley
Salt and Pepper to Taste
2 C Potato, Cubed
2 Carrots, Cubed
1 T Flour
1 Double Pastry

Combine ale, chuck roast, and onion in a large stock pot. Bring to a bowl, then lower heat and simmer for 30 minutes or until chuck is tender. Add garlic, Worcestershire sauce, thyme, parsley, salt, pepper, potatoes  and carrots. Cover and simmer for 10-15 minutes or until vegetables are just barely tender.

Combine a small amount of the liquid and the flour. Mix until smooth. Add to stock pot and cook for about 5 minutes, or until slightly thickened.

Fit 1 pie crust in the bottom and up the sides of a deep 9" pie plate. Add filling. Top with remaining pie crust. Crimp to seal. Bake in 400F oven for about 35-40 minutes or until golden brown. Let sit 5-10 minutes before serving.

Source: http://allrecipes.com/Recipe/Sweet-and-Spicy-Green-Beans/Detail.aspx

1LB Fresh Green Beans
1 T Oil
2 T Soy Sauce
1 Clove Garlic, Minced
1 t Garlic Chili Sauce (Sriracha)
1 t Honey

Steam green beans for 3-4 minutes.

Combine soy sauce, garlic, sriracha, and honey in a small bowl. Mix until smooth.

Heat the canola oil in a skillet over medium heat for a few minutes. Add the green beans and saute for 3-5 minutes to your preference. Pour in the sauce mixture. Cook until the liquid is mostly gone.

Source: http://foodwishes.blogspot.com/2011/11/french-onion-green-bean-casserole-its.html

2 T Butter
3 Onions, Sliced
Salt and Pepper, to Taste
1 T Sherry Vinegar
2lbs Green Beans, Blanched
Salt and Pepper to Taste
4 oz Grated Gruyere Cheese, Divided
2-3 oz Grated Parmesan Cheese
1 C French Fried Onions

White Sauce
2 T Butter
2-1/2 T Flour
2-1/2 C Milk
Pinch of Nutmeg
Pinch of Cayenne
1/4 t Dried Thyme
Salt and Pepper, to Taste

Saute onion in butter with salt and pepper until caramelized. about 20 minutes. De-Glaze with vinegar and set aside. Meanwhile, Blanch green beans in boiling water salted water for 3-4 minutes. Drain green beans very well.

Melt the butter and whisk in the flour. Add the milk, a small amount at a time until all the lumps are out. Add nutmeg, cayenne, thyme, salt, and pepper. Bring to a simmer and cook 2-3 minutes and set aside.

Layer into a sprayed 9x13 casserole dish:

1/2 Onion Mixture
All the Green Beans, Seasoned with salt and pepper
All the White Sauce
1/2 the Gruyere Cheese
Remaining Onion Mixture
French Fried Onions
Remaining Gruyere Cheese
Parmesan Cheese

Bake for about 30 minutes in 375F oven. Let sit 10 minutes.

Source: http://foodwishes.blogspot.com/2013/05/smoked-turkey-spring-pea-fettuccine.html

8 oz Dry Fettuccine Noodles, Boiled in Salted Water
1 T Olive Oil
1 T Minced Garlic
1/4 Onion, Minced
6-8 oz Smoked Turkey or Chicken, Chopped
16 oz Heavy Cream
1/2 C Green Peas (Frozen or Fresh)
Salt, To Taste
Pepper, To Taste
Cayenne Pepper, To Taste
2 T Minced Fresh Tarragon Leaves (See Note)
1 t Lemon Zest (See Note)
Parmesan/Romano

Boil the noodles for the least amount of time on the package so they are a bit under done.

Heat olive oil in pan, over medium heat until warm. Add garlic and onion. Saute for 30 seconds. Add turkey and saute for 1 minute. Add cream, salt, pepper, and cayenne. Bring to a boil. Reduce heat and simmer for 4-5 minutes or until the it reduces and thickens into a sauce. Stir in peas and turn down to low until the noodles are done.

Add noodles, tarragon leaves, and lemon zest. Mix well. Top with Parmesan or Romano if desired.

NOTE: I wasn't a huge fan of the lemon zest the last time, so next time I will probably omit it and see how i like it. Regardless, the sauce was very creamy and definitely a keeper!

Source: http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx

2 T Yeast
2/3 C Sugar
2 C (16 oz) Warm Water (110-115F)
1 1/2 t Salt
1/4 C (2 oz)  Oil
6 C (30 oz) Bread Flour