Putting Up the Shunnaels

3/4 to 1 pound of ground lamb 1/4 cup of lemon juice 3 tablespoons of rosemary 1 tablespoon of cayenne pepper 1 tablespoon of ground ginger 1 tablespoon of garlic cloves (crushed) 3 anchovies (smashed into a paste) 1/4 teaspoon of cinnamon 1/4 teaspoon of mace 2 egg yolks 1/4 cup of green onions chopped 1/4 cup of pistachios,(pulse in food processer, make crumbs) 1/4 cup of breadcrumbs mix well add chill, make 3 cups of cream puff pastry, 2 Tablespoons of thyme, 2 Tablespoons of chives 1/4 t of cayeene, 1/4 teaspoons of paprika, 1 Tablespoon of garlic powder, 1/4 teaspoon of onion powder. with a piping bag. on a large sheet pan, form lamb in a cicular ring, pipe the pastry dough onto the top, cook until golden brown.... for a sauce for the lamb, reduce 1 cup of redwine, 1/4 cup of honey, 4 tablesoopns of plum jam, 4 tablespoons of sesame seed oil! 2 cups of heavy cream 2 cups of milk 2 cups of shredded provolone cheese 1 cup of dehydrated onion 4 tablespoon of garlic (crushed) 1/2 cup of butter 1/4 cup of flour 1 cup of bacon pieces 1 cup of shredded beef 1 cup of chopped broccoli (cooked) 1 cup of chopped cauliflower (cooked) 4 cups of diced and cooked white potatoes in a dutch oven make a roux, and then add milk to make a white sauce, remove from the heat and allow the cheese to melt.add cauliflower broccoli, potatoes, beef and bacon, bake until golden brown .............................................................................................................. 1 cup of sweet tangy salad dressing 1 cup of shredded carrots 5 cups of shredded lettuce 2 cup of diced tomatoes 1 cup of diced cucumber 1/4 sunflower seeds 1 cup of diced dried papaya 1 cup of feta 1 cup of flaked fish