2 tablespoons olive oil
2 pounds veal stew meat
2 tablespoons potato starch
¼ teaspoon pepper
2 teaspoons minced garlic
2 cups chicken stock
1-1/2 cups white wine
1 teaspoon rosemary
1 cup black olives, optional
1 cup artichoke hearts (canned or frozen), optional

In a large Dutch oven, heat oil over medium-high heat.  Combine potato starch and pepper and dredge veal in the mixture. Pour into the pot and begin to sauté.  Add garlic and continue sautéing until meat is browned on all sides.  Add chicken stock, wine and rosemary and bring to a boil. Reduce heat and simmer, partially covered, until veal is soft – about 2 hours. In the last 15 minutes of cooking add olive and or artichokes if using.

2 pounds veal stew meat
2 tablespoons potato starch
½ teaspoon pepper
2 tablespoons olive oil
1 red onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 cup chicken stock
1 cup white wine

Dredge veal in potato starch and pepper.  Heat oil in a Dutch oven over a medium heat. Add veal and sauté until browned on all sides.  Add vegetables and continue sautéing – about 10 minutes.  Add chicken stock and wine and bring to a boil.  Reduce heat and simmer for 1 to 2 hours.

Meat:

2 pounds ground beef
4 eggs
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon pepper
2 tablespoons ketchup

Potato Mixture:

10 potatoes, peeled and cut into chunks
½ cup (1 stick) margarine
¼ cup non-dairy creamer
1 teaspoon salt
1 teaspoon paprika

Mushroom Mixture (optional):

1 pound mushrooms, sliced
2 teaspoons oil

Onion Topping (optional):

2 onions, sliced
2 tablespoons oil
½ teaspoon sugar

Preheat oven to 350 degrees.  Mix together all the ingredients in the meat mixture and layer across the bottom of a 9×13-inch pan.  If using mushrooms, sauté mushrooms in oil and spread across meat mixture.  In the meantime, place potatoes in a pot and cover with water.  Bring to a boil and reduce heat.  Simmer until potatoes are soft – about 20 to 30 minutes.  Drain and mash with margarine, non-dairy creamer and salt.  Spread potatoes atop meat and mushroom mixture and sprinkle with paprika. If using onion, sauté onions over low to medium heat until lightly browned – about 10 minutes.  Add sugar and sauté 5 minutes more.  Spread across the top of the potatoes.  Bake, uncovered for 1-1/2 hours.

2 pounds lamb stew (boneless if you can find it)
4 tablespoons olive oil
1 onion, chopped
2 teaspoons minced fresh ginger
¼ teaspoon pepper
2 sticks cinnamon
2 teaspoons minced garlic
2 cups beef broth (2 cups water with 2 tablespoons beef soup powder if necessary)
1 cup dried apricots
1 cup prunes
2 tablespoons honey
½ cup raw pistachios

In a large Dutch oven, heat the oil.  Add the onions, ginger, pepper and cinnamon.  Sauté for 2 minutes. Add lamb and garlic and toss to coat. Add broth, apricots, prunes and honey. Bring to a boil. Reduce heat and simmer, partially covered, until lamb is tender – about 2 hours.  Stir in pistachios.

credit: about.com

2 pounds ground lamb
2 eggs
1 rounded teaspoon minced garlic
¼ teaspoon pepper
Dash nutmeg
2 to 4 tablespoons oil
1 (25 ounce) jar spaghetti sauce (if desired)

In a medium bowl, mix together the lamb, eggs, garlic, pepper and nutmeg until well combined.  Form into patties.  Heat 2 tablespoons oil in frying pan.  While hot, add patties and fry until inside is no longer pink – about 5 minutes per side.  Add more oil if necessary. Add sauce, if using, and bring to a boil.  Simmer for 5 minutes before serving. Good with sauce over mashed potatoes or alone with fried potatoes.

2 tablespoons oil
1 onion, chopped
2 teaspoons minced garlic
2 pound ground lamb
4 eggs
1 teaspoon cinnamon
½ teaspoon pepper
1 (25 ounce) jar marinara sauce
About 8 matzas, dampened

Preheat oven to 350 degrees.  In a large skillet over a medium heat, sauté onion and garlic in oil.  Add lamb and spices and continue to sauté until lamb is no longer pink. Remove from heat and mix with eggs until well combined. In a 9 x 3-inch baking pan, place a thin layer of sauce.  Add a layer of matza, then half the lamb. Pour tomato sauce over lamb to cover.  Add another layer of matza and the remaining lamb. Pour on more tomato sauce, leaving a small amount in the jar.  Cover with one more layer of matza and one last very thin layer of sauce.  Bake for about 45 minutes.

1 1/2 cups packed fresh mint leaves, from about 2 large bunches
1/4 cup sliced almonds, toasted
1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
Kosher salt
1/4 cup extra-virgin olive oil, plus more for grilling
2 tablespoons water
Freshly cracked black pepper
12 lamb chops, about 2 pounds

Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste.

Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.

Serve the grilled chops with mint pesto drizzled over the top.

8 boneless, skinless chicken breasts, pounded thin
Salt
Pepper
Matzah cake meal
3 tablespoons olive oil
6 tablespoons margarine
3 onions, sliced in rings
2 pounds of mushrooms, thinly sliced
¼ pound shiitake mushrooms, thinly sliced
¾ cup Marsala wine
1 ½ cup chicken stock
1 ½ tablespoon tomato paste

Season matzah meal with salt and pepper. Dredge chicken in matzah meal and shake off the excess.

Heat the olive oil and the margarine in a large skillet over medium heat. Brown the chicken on both sides and then take out chicken (you may have to do this in batches, so save a little oil and margarine for the second batch).

Add the onions and mushrooms to the skillet. Cook over medium-high heat for about 6 minutes or until all the liquid has evaporated. Add Marsala wine and sauté until most of the liquid evaporates, about 4 minutes.

Add the chicken stock and tomato paste and stir. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the chicken is cooked through. Transfer to a serving platter and top with all the onions, mushrooms and reduced sauce.

4    tablespoons olive oil
8 to 10 boneless, skinless chicken breasts
1    onion, chopped
2    green peppers, chopped
2    red peppers, chopped
2    yellow peppers, chopped
2    carrots, chopped
1 (29 ounce) can stewed tomatoes
½ cup sliced black olives
½ cup sliced green olives
1    pound mushrooms, sliced
1    teaspoon oregano
1    teaspoon basil
¼  teaspoon pepper

Heat oil in a large skillet over a medium heat.  Cook chicken until lightly browned ( 3 to 4 minutes per side).  Add vegetables and spices.  Sauté for 10 to 15 minutes longer.