Meat And Poultry Recipes

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Kristi's Tetrazzini Ready Time: "Great to make the night before, especially good for a potluck contribution!"

Kubbe Ready Time: 1 Hr 30 Min "This is a traditional Middle Eastern appetizer. It is torpedo shaped and crispy on the outside and has a meat and onion filling. Time consuming, but delicious. Can be frozen raw, and fried straight from the freezer for a delicious treat, dipped in Tahini. This recipe has been in the family for ages."

Kyle's Cheesy Chicken Ready Time: 45 Min "This is a classy dish and easy to make! It includes boneless chicken breast, lemon juice, black pepper and some salt. To top it with some style, I throw on some ready cut tomatoes and shredded Monterey Jack cheese and toasted sunflower seeds."

Kylie's Ham Delights Ready Time: 15 Min "This easy entree gives new meaning to the ham-n-cheese sandwich! Tastes great topped with mayonnaise and tomato slices!"

LaDonna's Spaghetti with Sauce Ready Time: "This is a recipe I made up. I like using all fresh ingredients when in season, like pureed tomatoes for the tomato juice. But it is really good with the canned stuff. I'll make up a bunch and freeze. Makes for a quick meal, just to heat and serve over spaghetti. Also good for any recipe calling for tomato sauce."

Lahmajoon Ready Time: 3 Hrs 50 Min "The traditional taste of Armenia will be a favorite! These little meat pizzas are usually made with lamb, but beef works just as well."

LaMama Raisin Burgers Ready Time: 40 Min "A good way to spruce up the old hamburger for the family, with great flavor! For a cheese burger, I suggest either muenster, or provolone cheese to complete the taste."

Lamb and Squash Ready Time: 1 Hr "This recipe calls for lamb, but I have used ground beef and sausage before. I never really stick to this recipe, and add different things depending on what sounds good at the time."

Lamb Casserole Ready Time: 1 Hr 50 Min "You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock."

Lamb Cobbler Ready Time: "Minced lamb with scone topping. In Lancashire, when I were a lad, we had this at school. English cookery may be laughed at throughout the world, but this ranks alongside egg and bacon buttys on fried bread as one of the world's culinary masterpieces. Pupils would queue all lunchtime to have this, even though we knew that Nora, the chief 'cook' used to put her false teeth into anything she cooked for good luck. There is an Indian variation, based on 'qeema with peas' - if you like spicy food this will make your toes curl up."