James Linda - Thirty Dishes to Seduce a Man

Hi Ladies.
Im Linda James. This cookbook is for all of you ladies trying to impress a man. Feed him like his mom would. You know the way to a mans heart is through his stomach. These recipes are heavy dutyand large enough you can send him home with adoggy bag if you want him to come back.Have fun. The recipes arent hard and they werecompiled by my husband who is a world traveled 4 star chef :)

Introduction page 2
Index page 3
Buffalo Chicken Wings pages 4-5
Barbecued Ribs pages 6-7
King Steak pages 8-9
Oyster Rockefeller pages 10-11
Country Fried Chicken pages 12-13Brats & Beer pages 14-15
Herbed Salmon pages 16-17
Meatloaf pages 18-19
Ossa Bucco pages 20-21
Lasagna pages 22-23
Shrimp Mei Fun pages 24-25
Braised Beef Short Ribs pages 26-27Lobster Enchiladas pages 28-29
Great Northern Bean Soup pages 30-31Hungarian Goulash pages 32-33
Wisconsin Beer Cheese Soup pages 34-35Spaghetti & Meatballs pages 36-37Baked Salmon pages 38-39
Three Bean Steak Chili pages 40-41Steak au Poivre pages 42-43
Shepherds Pie pages 44-45
Beef Roulade pages 46-47
Hawaiian Stuffed Pork Chop pages 48-49Winter Chicken & Apple Stew pages 50-51Stuffed Chicken Roll pages 52-53
Stuffed Grape Leaves pages 54-55
Pineapple Up Side Down Cake pages 56-57Peach Crumble pages 58-59
Sweet Potato Pie pages 60-61
Chocolate Cake pages 62-63

20 whole raw chicken wings
2 tsp lemon pepper
1/2 cup Franks Hot Sauce
1/2 cup melted butter
1 tsp salt
fresh ground pepper
1 cup Blue cheese dressing
5 celery stalks cut into quarters

Preheat oven to 400 degrees
In a large bowl place lemon pepper, salt, &wings. Toss till completely covered.Place on sheet tray. Place in oven. Bake for 25 minutes or until wings are goldenbrown. Flip wings & bake for another 15minutes.
When wings are internal temperature of 160 degrees they are done.
Take Franks Hot Sauce & butter & mixtogether in large clean bowl & toss inwings. Make sure all wings are coated. Serve on large platter with blue cheese dressing & celery sticks.

One slab of baby back ribs
3 oz Honey
1/2 cup of catsup
1 tsp liquid smoke
1/4 cup orange juice
1/4 cup apple cider vinegar
Salt and garlic pepper
Aluminum foil
Preheat oven to 375 degrees.
Wash ribs & pat to dry off. Put ribs on baking sheet. Salt & pepper both sides. Wrapbaking sheet tightly in foil. Bake ribs for 35minutes.
To make sauce mix all wet ingredients andreduce by half in a sauce pan till you are ready to sauce ribs.
Remove the foil from ribs. Flip the ribs. Bake for another 20 minutes. When ribsreach internal temperature of 165 degreesthey are done. Sauce top side. Bake for 10minutes. Flip ribs & sauce then bake foranother ten minutes. Serve with store bought potato salad & his favorite beer .

2 16 oz steaks of your choice..ask yourbutcher for nice steaks.
Sea salt & fresh cracked black pepper1 lb of baby red potatoes cut in half1/2 stick of butter
1 tsp each dried rosemary, thyme and basil.
3 cloves of chopped garlic.
Preheat oven to 500 degrees or broil. Coatsteaks on both sides with half of seasonings. Allow steak to rest at room temp for 1/2 hr. Put steaks on a broiling pan & place in oven leave oven door slightly crackedopen & flip in 15 minutes when steaks are brown. Broil till 125 internal temperature for a perfect medium rare. Add another 10for medium, medium well & well done. Allow steak to rest 10 to 15 minutes before carving. Put cut potatoes in pan & just cover potatoes with water. Bring to a boil & allow to boil till they are fork tender. Drainpotatoes. Put butter & rest of seasoning in a large saut pan & melt butter. Add drainedpotatoes, toss & serve with your steak..& steak sauce of your choice.

24 fresh oysters and ask butcher to open them for you.
1 medium chopped onion
1/4 cup finely chopped celery heart
2 cups of baby spinach blanched andchopped, then strained
1 cup finely chopped bacon fried crispy and drained
1/4 cup anise flavored liqueur (Anisette)
1/2 cup Italian bread crumbs

Preheat oven to 400 degrees
Place opened oysters on a sheet tray. Usingbacon frying pan, put chopped bacon backin pan, saut onions & celery hearts till tender then add chopped baby spinach & mixthoroughly. Add anise liqueur & simmer tillall liqueur is evaporated. Top oysters withspinach mixture evenly. Cover with breadcrumbs. Bake in oven for 20-30 minutes or until bread crumbs are golden brown. Serve immediately with lemon wedge or lemoncrown. Serve with a pinot noir wine or your favorite crisp white wine and French bread

1 whole chicken. Ask your butcher to cutinto eight pieces.
1 tbsp each of salt, lemon pepper,
cayenne pepper & black pepper
butter
2 cups AP flour
2 quarts of vegetable oil
2 large sweet potatoes
Preheat oven to 350 Oil the sweet potatoskins and bake in oven for 45 minutes or till tender.
Put 2 quarts of oil in large sauce pan & heattill 400 Put chicken in bag with all the seasonings & shake till completely coated. Put 2 tbsp water in bag once chicken iscoated and shake well. Add all of the flour & shake well. Place 3 pieces of flouredchicken in hot oil making sure it is completely covered. Allow grease to come backup to 400 Add 2 more pieces of chicken. Cook chicken for 20 minutes. When chicken is 160 internal temp remove from oil. Finish cooking rest of chicken pieces. Drain on paper towels. Serve with bakedsweet potatoes & butter.

1 pkg Johnsonville Brats
24 oz beer
1 pkg brat buns
1 bottle of grainy mustard
1 12 oz pkg of sauerkraut, drained
1 large onion
1 tsp butter

Place brats in a sauce pan & cover withbeer. Place on flame & allow to boil, turndown flame & allow to simmer till brats are cooked.
Dice onion. Place butter in sauce pan. Addonion & heat till onion is slightly brown. Add brats & brown on all sides. Add sauerkraut. Cover. Turn down heat & simmer for 10 minutes or until internal temperature of brats is 160
Put brats on bun & top with grainy
mustard & sauerkraut. Serve with your favorite cold beer.

Two 10 oz filets of salmon
1 tsp each chopped rosemary, 1 tspchopped , garlic, chopped thyme