987 boring recipes

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Barbecued chicken burritos wrap shredded rotisserie chicken, BBQ sauce, black beans, corn, and sour cream in whole wheat tortillas. Leftover-chicken dinner in 15 minutes.

Slow cooker sweet and sour chicken with pineapple chunks, bell peppers, and fresh ginger in a brown sugar-vinegar sauce. Includes oven method. Serve over rice.

Don't let that chicken go dry, but instead try this flavorful recipe that will help you start your own personal cookbook.

Paprika is an excellent spice in this recipe, giving the chicken incredibly delicious flavour.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.

Low in fat, butternut squash contains significant amounts of dietary fiber, making it an exceptionally heart-friendly choice. It also contains potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. Importantly, the squash is very rich in beta-carotene (which your body automatically converts to vitamin A), which has been shown to protect against breast cancer and age-related macular degeneration, among other health benefits. If that was not enough, a single cup serving provides nearly 50% of the daily recommended dose of vitamin C.

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

This delicious and nutritious dish is simple to prepare, and easy to follow!

A succulent and exotic chicken dish made with a delicious peanut sauce that will have you licking your lips in satisfaction.

A succulent chicken dish made with Canadian bacon, mushrooms, pimento-stuffed olives and lightly toasted almonds.

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)