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Dr. Jenny's NA/ME

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This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from "The Chili Cookbook" by Norman Kolpas.

Recipe #217574

Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."

Recipe #305505

DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit.

Recipe #305590

I got this recipe from my grandma's "Philadelphia" magazine. It is credited to the "fish master" Chip Roman of Conshohocken's Blackfish restaurant. The tomatoes take 4 hours to cook, which is included in the cook time. They are so delicious. You must use merguez sausage in this dish, which is a lamb sausage. Do not make other sausage substitutions. DH and I, not knowing what merguez was initially, made the dish with chorizo once and it was way too rich and didnt taste anything like how the dish is supposed to, now that I found and tried it with the merguez. The second time I made the dish, I put the tomatoes in the crock pot all day and then finished them in the oven when I got home and was ready to prepare the rest of the dish. Also, the original recipe (as I posted it) calls for 1 cup of za'atar. I found that was way too much for my needs and used about half that amount. The tomatoes are eaten whole as a side accompaniment to the fish.

Recipe #325969

I prepared this easy, tasty dish for dinner last night. I think it is the best Moroccan lamb chop recipe that I have tried to date. It is from the Williams-Sonoma "Food and Wine Pairing" book. They suggest serving this dish with a spicy Syrah blend or Zinfandel. Owing to the weather, I prepared this on my stove top over medium heat in a grill pan versus on the BBQ and it still turned out well, though I cooked it a few minutes longer than the recipe suggested. Prep time does not include the 2 hours the dish needs to stand at room temperature to marinate.

Recipe #340342

DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.

Recipe #399251

DH and I took advantage of the nice weather yesterday and made these grilled lamb chops for dinner. The recipe is from Bobby Flay's "Boy Gets Grill" cookbook. While the recipe calls for baby lamb chops, Bobby says you can use regular lamb chops, too. DH and I used lamb loin chops and halved the recipe to suit 4 chops (the sauce, when halved, made enough for 6+ chops). Follow the recipe's proportion for the garlic. I am always heavy handed with the garlic since we love it, but it was a little strong in the sauce when I used more than required. Prep time includes refrigerating the sauce.

Recipe #417115

I made this lamb stew one night when my sister was joining us for dinner. We all enjoyed this dish, but DH and I found it to be a little sweet and would cut back on the dates next time (but then again, I am very sensitive to sweet). My sister, on the other hand, thought it was perfect as is, loved it, could not stop talking about it, and even ran out and bought a Dutch Oven just so she could make this recipe herself at home.

Recipe #423867

DH and I enjoyed this nice twist on pastitsio last night for dinner. It gave me a good excuse to use up some of my ras-el-hanout spice that I have in abundance. I liked that there was very little prep involved in this recipe. I got it from the March 2011 issue of "Bon Appetit." Prep time does not include resting time.

Recipe #450085

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