Recipe From Heaven

Ingredients

* 1 pound ground lamb
* 1 tablespoon egg
* 1/2 teaspoon ginger paste
* 1/2 teaspoon garlic paste
* 2 teaspoons garam masala
* 1 teaspoon dried cilantro
* 4 hamburger buns, split and toasted

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

2. Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns.

Ingredients

* 1 pound spaghetti
* 4 tablespoons olive oil
* 3 cloves garlic, crushed
* 1 (2 ounce) can anchovy fillets, chopped
* 1 cup fine bread crumbs
* 1 cup chopped fresh parsley
* ground black pepper to taste
* 4 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.

3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.

4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Ingredients

* 4 skinless, boneless chicken breast halves - cooked and diced
* 1 stalk celery, diced
* 4 green onions, chopped
* 1 Golden Delicious apple - peeled, cored and diced
* 1/3 cup golden raisins
* 1/3 cup seedless green grapes, halved
* 1/2 cup chopped toasted pecans
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon curry powder
* 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Ingredients

* 4 skinless, boneless chicken breast halves
* 6 ounces egg noodles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup sour cream
* salt to taste
* ground black pepper to taste
* 1 cup crumbled buttery round crackers
* 1/2 cup butter

Directions

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.

2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.

3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.

4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Ingredients

* 1/2 cup milk
* 1 egg, beaten
* 1 cup all-purpose flour
* 2 teaspoons garlic salt
* 1 teaspoon paprika
* 1 teaspoon ground black pepper
* 1/4 teaspoon poultry seasoning
* 1 (4 pound) whole chicken, cut into pieces
* 3 cups vegetable oil
* 1 cup chicken broth
* 1 cup milk

Directions

1. In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.



2. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.



3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.