二粉草果炖羊肉
材料:
草果5克，羊肉1公斤，生姜10克，大麦粉1公斤，豆粉l公斤，胡椒粉、食盐、味精各适量。
做法:
将草果、羊肉、生姜洗净，用刀拍破草果、生姜、羊肉切成块，共入铝锅内，武火烧开，文火煨炖。将大麦粉、豆粉加水，制成面片待刻，俟羊肉煮熟后，加入麦片，放入佐料，可当正餐，亦可佐餐。
二粉草果炖羊肉
材料:
草果5克，羊肉1公斤，生姜10克，大麦粉1公斤，豆粉l公斤，胡椒粉、食盐、味精各适量。
做法:
将草果、羊肉、生姜洗净，用刀拍破草果、生姜、羊肉切成块，共入铝锅内，武火烧开，文火煨炖。将大麦粉、豆粉加水，制成面片待刻，俟羊肉煮熟后，加入麦片，放入佐料，可当正餐，亦可佐餐。
草果炖羊肉
材料:
羊肉100克，草果10克，豆豉50克。
做法:
羊肉洗净切块，草果和豆豉用纱布包好，与羊肉同炖至熟烂，服羊肉及汤。
草果炖小鸡
材料:
小鸡1只（约200克），草果5枚，胡椒5克。
做法:
鸡宰杀后，去毛及内脏，洗净，与草果、胡椒同放沙锅中，加水适量，炖至鸡肉熟烂即可。
豆蔻草果炖乌鸡
材料:
乌骨鸡1只，白果、莲子、糯米各15克，胡椒3克。
做法:
鸡宰杀后，去毛、内脏，将诸药装入鸡腹内，扎实煮熟。
空腹食用。
金苹果炖羊腿
材料:
2 tablespoons coriander seeds
做法:
1.Toast the coriander and caraway seeds in a small， dry frying pan over medium-low heat until the seeds release their aroma and darken lightly， about 4 minutes. Remove from the pan and let cool at least 5 minutes. 2.Transfer the seeds to a resealable plastic bag and pound them with a rolling pin or meat mallet until coarsely crushed but not pulverized.
3.In a large nonreactive bowl， combine the crushed seeds with the garlic， chiles， paprika， cayenne， and 2 tablespoons of the olive oil. Stir， then add the lamb and toss until the meat is well coated. Cover and refrigerate 8 to 12 hours.
4.Take the meat out of the refrigerator and transfer to a large plate or baking sheet， reserving the garlic from the marinade. Season the meat well with salt and pepper and let it sit at room temperature for 45 minutes.
5.When the lamb is ready， heat the remaining 3 tablespoons oil in a 4-quart Dutch oven or a heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add the lamb in batches to prevent overcrowding and cook until a dark brown crust has formed on all sides， about 10 minutes per batch. Once the lamb is browned， remove to a plate and discard all but 2 tablespoons of the oil.
6.Add the onions， tomato paste， cinnamon stick， reserved garlic， and saffron to the remaining oil in the pot and sauté over medium-high heat. Using a wooden spoon， scrape up any browned bits that have stuck to the bottom of the pan and continue cooking until the onions begin to
caramelize and soften， about 10 minutes. Season well with salt and pepper. Return the lamb to the pot and add the broth. Cook， covered， at a gentle simmer for 1 1/2 hours.
7.Once the lamb is almost knife tender， prepare the quince by running them under cold water to rub any fuzz off the skin. Cut each quince into 8 wedges， remove the cores， and add them to the stew. Stir in the honey and cook until the lamb and quince are tender but not falling apart， about 1 hour. To test that the lamb is done， remove a piece from the pot and set it on a clean plate. Press it with your thumb or the back of a spoon. If it yields easily and almost falls apart， it is done; if it resists pressure， return it to the pot and continue cooking.
8.When the lamb is ready， taste the stew for seasoning and add more salt if necessary. Serve with couscous， farro， or steamed rice and Harissa.
凉粉草葛根汤（两广民间验方）
材料:
粉草60克，葛根150克，白糖少量。
做法:
每次用凉粉草60克，葛根150克，水适量，煮汤，去渣代茶饮用。亦可加少许白糖。
凉粉草豆腐汤
材料:
凉粉草50克，豆腐两块，瘦猪肉200克，生姜50克，精盐少许。
做法:
将凉粉草、豆腐、瘦猪肉、生姜（去皮）洗净。瓦煲内放入水烧沸，放入以上全部用料，改用中火煲1小时左右，加入精盐调味即可。
佐餐常用。
凉粉草酒
材料:
凉粉草（仙人冻）六两，活麻雀八只，双料酒四斤。
做法:
将凉粉草洗净，切碎，蒸数次，加活麻雀，连毛，放入酒坛中，倒入双料酒，密封坛口，浸泡二十天即成。每次服三两为度。
草果生姜羊肉汤
材料:
鲜羊肉500克，草果6克，生姜30克，陈皮3克，调料适量。
做法:
将羊肉洗净斩成块，入沸水锅焯去膻味；生姜去皮拍碎；草果、陈皮洗净。将上4味一起放入锅内，加清水适量，用大火煮沸后，改用文火煮2小时，调味即可。
羊肉草果粥
材料:
羊肉l50克，萝卜200克，草果15克，陈皮10克，良姜10克，荜拨10克，胡椒少许，粳米100克。
做法:
1羊肉洗净切细。2水煮萝卜、草果、陈皮、良姜、荜拨，去渣取汁，加入羊肉、米、胡椒、葱白煮成粥，将熟时加入盐、酱，任意食用。