Dinner Recipes

• 4 large Eggs
• 1/4 cup Fat, kept from the chicken broth or a rendered chicken fat - at room temperature
• 1/4 tsp. Freshly Ground White Pepper
• 1-1/4 cups Matzo Meal
• 7 cups Golden Chicken Broth
• 1/4 cup Freshly Chopped Flat-Leaf Parsley
• 1 tsp. Kosher Salt

• Take a bowl, break the eggs, and add 1/3 cup of cold water. Whisk gently and add in the chicken fat to create a smooth mixture.
• Add the salt and pepper. Now stir in the matzo meal with a spoon. It will turn into a thick muffin kind of batter. Now chill the mixture for an hour.
• In a large pot, fill water, add salt, and bring the water to boil. Now using an ice cream scoop, scoop out small balls of the matzo mixture. Use your hands to roll them into balls.
• Immediately drop them into boiling salt water. Cover and cook on low heat for 30 minutes. Now drain them and keep it aside.
• Just before serving, boil the chicken broth and add salt and pepper.
• Drop in the matzo balls and cook in the broth for 10 minutes.
• Serve hot with parsley garnish.

• 6 lbs. De-boned Leg Of Lamb
• 1 tbsp. Dried Oregano
• 4 Garlic Cloves, (minced)
• 1 Large Onion (thinly sliced)
• 2 Bay Leaves
• 4 Sour Oranges
• 1 cup White Wine
• 1 tsp. Salt
• 1 tsp. Ground Black Pepper
• 2 tbsps. Vegetable Oil

• Take a large glass bowl and extract the juice of sour oranges in it.
• Add garlic, onion, oregano, bay leaf, salt, pepper and white wine, preparing the marinade.
• Place the meat in the bowl and pour the marinade over it.
• Place the meat in the refrigerator for 2 to 4 hours and let it marinate.
• Place a large pot at medium temperature and put some oil in it.
• After the oil get oil, put meat into the pan and cook on all sides.
• Now, decrease the heat, add the remaining marinade to the meat, and cover the pan.
• If required, add water and cook the meat until it is fork-tender.

• 1 ½ lbs. Chicken
• 1/2 Onion (chopped)
• 2 Cloves Garlic (peeled & chopped)
• 1 cup Lemon Juice
• 1/2 cup Olive Oil
• 1 tbsp. White Wine
• 1 tsp. Worcestershire Sauce
• 1 tsp. Hot Pepper Sauce
• 1 tbsp. Pepper
• 1 tsp. Celery Salt
• 1 tsp. Salt

• Take a large bowl and mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt in it.
• Once everything is properly mixed, place chicken in the bowl, coating it evenly with the marinade mixture.
• Cover the bowl and keep the chicken in the refrigerator for about 4 hours.
• Preheat grill at a medium heat, and lightly grease it.
• Take out the marinated chicken from the refrigerator and cook on the prepared grill, for about 1 hour. Occasionally brush it with the remaining marinade, until completely cooked.

• 1/2 cup Butter
• 1 Lemon, juiced
• 1 tsp. Salt
• 1 tsp. Ground Black Pepper
• 1/2 tsp. Dried Parsley
• 3 Cloves Garlic (minced)
• 4 oz Cod Fillets
• 2 tbsps. Lemon Pepper

• In a medium saucepan, melt butter over a low flame.
• Gradually add lemon juice, salt, pepper, parsley flakes, and garlic.
• Cook for about 10 minutes, until it comes to a boil and the sauce thickens.
• Take the cod fillets and arrange them in a single layer on a medium baking sheet.
• Cover with 1/2 of the butter mixture and sprinkle lemon pepper.
• Cover the baking sheet with foil.
• Preheat oven to 350oF (175oC).
• Place the sheet in the oven and bake for 15 to 20 minutes.
• While serving, pour the remaining butter mixture over the fish.
• Serve hot.