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Ingredients: 2 Fresh hind legs of goat 4 Cloves of garlic 1 Cup(s) Fresh mint leaves 2 Tablespoon(s) Freshly ground black pepper 1/2 Cup(s) Virgin olive oil 4 Lemons peeled and sliced 6 Tablespoon(s) Extra virgin olive oil 1 Tablespoon(s) Sea salt 2 Bunch(s) Arugula,, washed 1 Cup(s) Blanched almonds 1/2 Cup(s) Green olive pesto 1 Tablespoon(s) Hot red pepper flakes 1/4 Cup(s) Orange juice Directions: Light barbecue or grill. Rinse and pat dry goat legs. In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, until pink at bone, about 45 minutes Meanwhile, prepare lemon salad by mixing lemons, extra virgin olive oil, salt and freshly ground pepper in a large mixing bowl. Allow to stand at room temperature until ready to serve with meat. In a blender, mix almonds, green olive pesto, hot pepper flakes, orange juice and olive oil until smooth and thick. Remove and set aside. When goat is cooked, remove from grill to allow to rest for 10 minutes. Toss arugula with lemon salad and arrange on platter. Carve goat into 1/4-inch thick slices and arrange on platter. Drizzle with almond pesto and serve. Yield: 4 servings
Check some related videos Similar recipes: Almond double chip cookies Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Sti Curried shrimp and macaroni salad Mix the curry powder into the mayonnaise. Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise. Chill 1-2 hours. NOTES: * A cold pasta dish -- This salad is quick and easy. It's best if made several hours Almond-coffee walnuts 1. Mix the almond paste, coffee liqueur and coffee powder until smooth. 2. Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnut Almond creme 1. Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand for 1 minute. 2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour boiling water into medium bowl. Stir in gelatin mixture. 3. Combine milk, Barbecued chicken wings #2 Cut off and discard chicken wing tips. Arrange chicken and lemon alternately in rectangular microwavable dish, 11 X 7 X 1 1/2 inches. Cover tightly and microwave on high 12 to 15 minutes, rotating dish 1/2 turn after 6 minutes until done, drain. Cover to Roquefort salad Wash the lettuce under cold running water; strip off the leaves by hand, one by one, and dry well. Rub the inside of a salad bowl with the garlic and discard the clove. Place the walnuts in the bowl; add the Roquefort cheese, and blend them togeth Alabama lemon pecan torte For the torte: Whisk together the egg yolks and the sugar in a large bowl until blended. Stir in the pecans and the lemon rind. In a separate bowl beat the egg whites and the lemon juice until the whites are stiff, but not until dry peaks form. 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Linguine tuna salad * Thaw peas before using in this salad. ~-------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Seso Ground chicken salad Saute chicken in oil with garlic, onion, salt, paprika, pepper and worcestershire sauce for about 10 mins. Cool completely. Toss lettuce with avocado, tomatoes, green onions, olives and cheeses. Mix with cooked and cooled chicken. For dressing, wh Cranberry salad #1 Dissolve jello in hot water, add sugar, juices and pineapple syrup. Chill until partially set, add other ingredients and pour into a lightly greased mold. Top with mayonnaise if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2. Barbecued spareribs #2 Before marinating the ribs may be rubed with salt and sugar and left for 1 hour. To prepare the marinade combine the crushed garlic, ginger, soy, sugar and sherry. Rub the marinade into the ribs and coat them well, put the ribs int a shallow Fish in almond sauce freshly ground pepper 1 c shelled peas, optional 4 firm white fish fillets, each about 5 oz (155 g) salt freshly ground pepper 1/4 c chopped fresh flat-leaf (italian) parsley or mint 1. To make the almond sauce 5 cup winter salad Quick & Easy Let Stand 24 Hours Before Serving Mix well and let stand 24 hours before serving. NOTE; I have added banana slices dipped in lemon juice OR well drained fruit chunks and used half yogurt and half sour cream. Barbecued chicken pizza #2 Heat oven to 450F. In small bowl, combine chicken and barbecue sauce, mix well. Place bread shell on ungreased cookie sheet, spread chicken mixture over shell. Arrange tomatoes over chicken, sprinkle with cheese. Bake at 450 degrees for 10 minutes Broccoli salad Mix above indgredients. Add sauce (see Broccoli Salad Sauce recipe). One hour before serving add: 1/2 cup raisins 1/2 cup sunflower seeds add sauce top with 6-8 slices or sliced bacon which has been fried crisp and crumbled. Barbecued meat balls #2 Seasoned ground beef with salt and pepper, form into balls and brown on all sides in frying pan. Since I got this recipe when my children were small I usually used elbow macaroni, it's easier to eat. Combine ingredients in order given. Simmer Pesto and mozzarella chicken Take 3 tablespoons of the pesto basil seasoning and put in the bowl. Take the thawed chicken breast and dip it into the bowl covering the chicken throughly with the pesto. Put in a baking dish or pan at 350 degrees and cook for 30-40 minutes or until juic Lemon chicken breasts In a small bowl, stir together lemon juice, orange juice, garlic, ginger, tarragon, salt and pepper. Arrange chicken breasts in a shallow glass or porcelain dish or enameled baking pan and pour lemon juice mixture evenly over them. Marinate in refrigerato Mandel-halbmonde (almond crecents) Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F u Barbecued eggplant Preheat the oven to 350 degrees. Peel and cut the eggplant into 1/3-inch thick slices. Salt the slices. Place on a rack or colander and let stand for 30 minutes. Wipe off salt with a clean kitchen towel. Lay the slices out on a lightly oiled bakin Roasted new potato salad with basil vinaigrette Roasted New Potato Salad with Tomatoes, Green Beans and Basil Vinaigrette Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). Let cool. While potatoes roast, cook beans in Pesto pasta seafood salad Drop scallops and shrimp into 6 cups boiling water with 1 tsp. salt. Boil 1 - 2 minutes and drain. Blend oil, lemon juice and pesto. Mix everything together and toss. Serve at room temperature. Basil, potato and egg salad 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, may Barbecued ham Combine first 6 ingredients in a medium saucepan, stirring well, bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes, stir frequently. Remove sauce from heat, and set aside. Trim excess fat from ham slices. Grill over medium coals 20 Lemon basting sauce Combine all ingredients in a bowl. Makes about 3/4 cup Strawberry - banana salad Place the gelatins in a blender. Turn blender on low speed and slowly add boiling water. Blend until dissolved. Turn blender up to medium speed and slowly add the strawberries. Blend until smooth. Turn off the blender and add the remaining ingredients. B Apricot almond bark Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut Caesar salad dressing whisk the lemon juce and egg together. add the anchovy paste vinegar, salt, pepper and olive oil and whisk vigouously. top your salad with parmesan cheese. Chinese almond cookies Pre-heat oven to 325 Mix together flour, sugar, baking soda, and salt together into a bowl. Cut in the butter until mixture resembles cornmeal. Add egg and almond extract. Mix well. If the dough doesn't not seem to be fully mixed, leave it aside for Vlf italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool. 2. Add onions, olives, c Apple and almond macaroon pudding To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a Raspberry vinaigrette salad Blend ingredients for vinaigrette dressing. Pour dressing over lettuce and fruit just before serving. Sprinkle with nuts. Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.) C hop toma Barbecued squid Serve this with a Thai sweet/hot chili sauce. Had it like that in Bangkok and it was one of the best meals I had there. This recipe sounds too easy to be true. It isn't. As with any grilled seafood, the fresher the ingredients and the simpler the German potato salad (rice) In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour; blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at roo m temperature 30 minutes, stirring occasionally. Spread Camembert cheese evenly over toasts, dividing equally. Add greens to apple dressing Spinach feta salad Cook pasta Chop Spinach Combine all ingredients in a large bowl and toss well. Garnish with lemon wedges and fresh pepper if desired. Barbecued ribs #3 Trim excess fat and remove membranes from pork Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger, pour over pork, turning to coat both sides. Cover and refrigerate at least 2 hours. Remove pork, reserve marinade. Place pork on r Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Almond poppy bread - abm - large loaf Source: Electric Bread This soft yellow bread is reminiscent of your favorite poppy seed muffin, but versatile enough to take you from breakfast to dessert. Start the day enjoying it with a touch of sweet butter on a freshly-toasted slice. Savor with tea Smoked potato salad LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended. With motor running, slowly pour in salad oil until combined. Add salt and pepper to taste. Cover and chill up to 2 days. ma Barbecued pork lo mein 1. Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork,