Author: Chef Cloud Wine

Ingredients

6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil

Directions

Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.

In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.

Ingredients

1 (20 ounce) can pineapple chunks
2 cups miniature marshmallows
1 1/2 tablespoons white wine vinegar
1/2 cup white sugar
1 egg, beaten
1 tablespoon all-purpose flour
2 cups chopped red apple
1 1/2 cups raw Spanish peanuts
1 (8 ounce) container frozen whipped topping, thawed

Directions

Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.

Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.

Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

Ingredients

1 pound chicken wings
2 tablespoons white sugar
1/2 cup soy sauce
1/4 cup rice wine
3 tablespoons chili garlic sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1/4 cup water

Directions

Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.

Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

Ingredients

4 pounds pork spareribs
1 cup chopped onion
1 clove garlic, minced
1 cup fresh sliced mushrooms
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 cup fresh lime juice
1 tablespoon prepared mustard
2 teaspoons salt
ground black pepper to taste
1/4 cup soy sauce
2/3 cup water
1/3 cup chili sauce

Directions

Cut ribs into serving size pieces and place in a 9×13 inch baking dish. Preheat oven to 325 degrees F (165 degrees C).

In a medium saucepan saute onion, garlic and mushrooms in oil until tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce, water and chili sauce and mix together well. Warm mixture throughout.

Pour this sauce over the ribs and bake in the preheated oven for 1 hour or until ribs are tender and internal temperature has reached 160 degrees F (70 degrees C). Baste often with sauce.