Combine all ingredients and bring to boil. Simmer for 10 minutes.

For barbecued chicken, place chicken in 9x13 inch pan, pour barbecued sauce over, cover and bake at 350 degrees for 1 hour.

For barbecued pork ribs, put ribs on rack in baking pan and bake at 400 degrees doe 45 minutes to 1 hour. Drain off all fat. Remove rack and pour barbecue sauce over ribs. Bake at 350 degrees for 1 hour. I usually cover the pans with foil to prevent over browning.

Make your Beef Taco Mix. Then mix up and make your Homemade Tortillas. Of course you can just substitute store bought tortillas, but these hand-made ones are really easy and yummy.

Chop up all the ingredients listed. These tacos can be anything you want so if there's something listed you don't like leave it off. Also add things you like for example jalapenos and such.

Take your tortilla, place meat on it, then all of the lovely ingredients to taste.

Saute:
pancetta in oil in a stock pot over medium heat until crisp.

Add:
chicken and saute 8-10 minutes until brown and cooked through. Transfer to a plate.

Saute:
onion and mushrooms for 5 minutes, or until onions becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.

Deglaze with:
wine and vinegar. Cook until liquid has evaporated.

Stir In:
broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes.

Add:
reserved chicken and simmer 5 minutes to heat through.

Combine:
olives and basil for the garnish while soup simmers.

Serve:
over Parmesan Polenta and top with basil or parsley garnish.

Take your 4 chicken breasts, place them on a cutting board and pound to 1/4 thickness. (I put Cling Wrap over the chicken to prevent splatter) Spread cream cheese on half of the chicken breast. Then on top of cream cheese, spread 1/8 cup of spinach. Fold the chicken breast over.

Take 1 sheet of the Puff Pastry and unfold. Cut into 4 squares. Take each square and roll out with a rolling pin and a little flour. Place the stuffed chicken breast in the center of the rolled Puff Pastry. Fold the bottom over the chicken, then wet the sides with a tiny amount of water and fold in. Wet the top and fold as well. Place on a baking sheet and brush with milk.

Bake at 350 for about 35 minutes or until crust is golden brown.

-Enjoy!

Heat oven to 350° F.

Heat oil in a large pan over medium-high heat. Use a pan that can be used on the stove stop and then placed in the oven. It needs to be at least a 5 qt pan. When the oil is hot brown the skin of each chicken thigh, then set aside on a plate.

Add the balsamic vinegar to the pan along with the onions. Sauté for about 5 minutes until the onion began to soften. Add dates olives, garlic, rosemary, thyme, black pepper to taste and salt. Sauté for 7-9 minutes until onions are translucent and tender.

Arrange the chicken in one layer over the onions. Nestle the cranberries around the chicken. Lay the lemon slices over the top. Pour the chicken stock over the chicken and cranberries. Bake for 30 minutes in the oven or until chicken juices run clear. Don't be worried to leave it for another 20 minutes if needed.

Serve over white rice. The juices are absolutely lovely with the rice.

Melt the butter; fry the chicken until browned on all sides. Cut the leeks into 4 lengthways, rinse out the dirt, then chopped into 1 inch pieces. Take chicken out of pan and put leeks in and fry for 5 minutes until soft.

Add the chicken, chicken stock and bouquet garni. Bring to boil, simmer for 30 minutes. Add prunes and simmer another 15 minutes.

It's now ready to eat.

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Drain the brine from the jar of grape leaves. Use a 9" by 13" baking pan and line the bottom of the pan with about 4 to 6 of the grape leaves. Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the grape leaf, then set in pan. Lay a couple grape leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.

The sauce is a key ingredient to this yummy recipe. Avgolemono (meaning egg-lemon) is the favorite sauce of Greek cookery. It is used in soups and stews and over meats and vegetables.

Avgolemono Sauce:

In a sauce pan beat eggs until frothy. Gradually add lemon juice and hot chicken stock, stirring constantly. Simmer over low heat stirring constantly, until mixture has thickened. Do not allow to come to a boil. I've found that if you take a 1/4 cup of the hot liquid and add a tsp. of corn starch, mix until all the lumps are gone and pour slowly back into the cooking egg mixture it thickens much better and quicker.

Blender or Food Processor method: (this way is quite a bit faster)

Add eggs to food processor and blend on high for about 2 minutes until frothy. Add salt and lemon juice and blend 1 minute longer. With motor running slowly add the hot chicken stock. When all liquid is blended return to pot a simmer on med heat until thickened.

Puncture the duck generously with a fork; place on rack in roasting pan. Pour most of the red wine over the duck. Roast at 325 basting occasionally. Allow 25 minutes per pound of duck.

In medium saucepan, saute orange peel and garlic in oil. Mix in corn starch until smooth. Slowly add the orange juice, honey, and remaining wine. Simmer 1 minute; mix in ginger, pepper and orange sections. Simmer for 5 minutes. Strain through a strainer to get the chunks out.

Serve over duck.

Enjoy

Serves: 4 people

Peel egg plants. Cut them lengthwise and rinse them. Drain the water well and sate them in a fry pan, in the margarine until golden brown. Let cool. Put the egg plants in a bowl and mash them well. (I use a simple potato masher.)

Beat the egg whites well, until foamy. Fold in egg yokes. Fold this mixture into the mashed egg plants. Melt the 2 tbsp. margarine in a 9" casserole or cake pan. Pour the egg plant mixture in the pan and bake it at 350 degrees for about 45 min. or until done. The top gets a nice brown color when done.

Serve it topped with a dollop of plain yogurt.
~As a variation grate some sharp cheddar cheese and add to egg plant mixture before poring into the pan and baking. (This is very good!)

~Enjoy~

Spray 9x13 inch pan with non stick spray. Brown hamburger, add onion and cook until onion is translucent. Place half the tortillas in bottom of pan, spread to fit as well as possible. Add drained hamburger and spread evenly. Pour undrained beans evenly over hamburger and add sliced or grated cheese over beans.

Place remainder of the tortillas over the cheese. Mix the tomatoes, chicken soup, salsa and pour evenly over tortillas.

Bake for 1 hour at 350 degrees. This freezes well. You should not use an aluminum pan since the tomato and chilies will eat through the pan-that is experience talking!

Cook fettucini per package directions. (I like the spinach fettucini) Drain cooked fettucini and add margarine. When margarine has melted add half and half and about 1/2 cup parmesan cheese. Toss lightly.

Enjoy!

Whisk the first 3 ingredients for the slaw together in a dish. Drizzle dressing over remaining slaw ingredients, cover and chill. Combine all ingredients for the tartar sauce in a bowl; cover and chill.

Coat both sides of tortillas with nonstick spray. Heat in a large skillet over medium; cook tortillas 1-2 minutes per side, or until lightly browned. Drape over a foil wrapped rolling pin to curl the tortillas into a taco shape.

Whisk flour, salt and baking powder together for the fish. Add club soda and tabasco, whisk until combined.(It will be a bit lumpy) Spread panko in a shallow dish.

Heat 1/2" oil to 375 degrees (med-high) in the skillet used for the tortillas. Dip fish pieces into batter, then dredge in panko, shaking off excess.

Fry the fish in oil in batches until brown, 1-2 minutes per side; drain on a paper towel-lined plate. To assemble tacos place slaw in the tortillas, them top with fish and tartar sauce.

Filling:

Devein shrimp and cut into small pieces. Cut bamboo shoots or hearts of palm into thin long strips.

Saute garlic, diced onion, shrimp and ground pork for about 10 minutes. Then add bamboo shoots or hearts of palm, salt and pepper to taste, then cook for another 5 minutes. Drain well.

On a plate, lay wrappers flat, place a segment of lettuce leaf on wrapper, then put about 2-4 tbsp. of filling on top of lettuce and roll wrapper. Seal with a little water along the edge and place edges down. Serve with lumpia sauce.

Wrapper

Mix all the ingredients until very smooth. Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done. Do not cook other side.

Sauce:

Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to prevent lumps. When done serve with the wrappers.

Wash frying chicken parts, melt margarine in large skillet until it starts to brown. Roll chicken pieces in flour and place skin side down in skillet. When first side has browned, turn and brown second side. Add salt and pepper to taste. Lower heat and continue cooking for crispy chicken. Or add a small amount of water, cover and cook slowly for softer chicken. Cook for about 45 minutes.

Brown hamburger, add onions and cook until onion are done. Boil 1 package of spaghetti until tender. Drain and add can of tomatoes and mushrooms. Add cream cheese in small chunks, mix and season with remaining ingredients.

Bake 1 hour at 350 degrees.

Heat oven to 350 degrees. Mix meat, 1 1/3 cups instant potatoes (dry flakes), the egg, salt, pepper, onion, ketchup and milk. Spread in ungreased pie pan. Bake uncovered 35-40 minutes.

Prepare remaining instant potatoes as directed on the package for 4 servings. Wet this time. Top baked meat with mashed potatoes; sprinkle with cheese. Bake 3-4 minutes longer or until cheese melts.

Saute onion and garlic in margarine over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Serve with noodles, rice or mashed potatoes.

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead for a couple minutes. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over med-high (almost high) heat for 1-2 minutes on each side or until lightly browned.

Preheat grill to med-high heat. Brush grill rack with oil. Cut all the vegetables into 1 inch pieces. Combine the ingredients for the jerk glaze, mix and set aside. Thread meat and vegetables on skewers. Grill until lightly browned. Brush the meat skewers with the jerk sauce and grill for a couple more minutes on each side.

Serve hot and enjoy!

Prep: 10 min. Cook: 1 1/4 hours Yield: 8-10 servings

In a large deep skillet or dutch oven, brown sausage in the butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.

Combine the tomato sauce, sugar and paprika in a separate bowl; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 min. Add potatoes and reserved sausage. Cover and simmer 30 min. or until potatoes are tender.

Cook the lentils in a large soup pot with about 8 cups of water. They will take about 40 minutes to get mostly soft. When close to being soft add the rice and cook another 15-20 minutes.

Meanwhile boil the pasta with 1 tbsp. olive oil and a dash of salt, until cooked, drain and set aside.

Slice onions and saute in 2 tbls. olive oil with the garlic until soft. Add the cans of tomatoes, tomato sauce and chili powder. Simmer a few minuets then add the pasta.

When the lentils and rice are fully cooked add to the tomato mixture.

Heat oven to 375 degrees. In skillet brown hamburger, onion and garlic, drain. Return beef mixture to skillet and stir in spaghetti sauce and water. In 13x9 inch baking dish layer one third of sauce mixture, half of uncooked lasagna noodles, half of combines ricotta cheese, 1/4 cup parmesan cheese and parsley, and half of mozzarella cheese; repeat layers ending with sauce mixture. Cover in foil. Bake 1 hour, then uncover; sprinkle with remaining parmesan cheese. Let stand 10 minutes before serving.

Mix flour, paprika, garlic powder, salt and pepper together. Coat beef liver on both sides in flour mixture and fry in oil or margarine until browned on each side about 3-5 minutes per side. Remove liver from frying pan and add sliced onion until translucent. Mix cornstarch with water and add soy sauce. Pour into skillet and cook until mixture becomes thick and clear. Serve poured over liver.

Cook macaroni per package directions. Drain. Add shredded cheese to hot macaroni. Salt and pepper to taste and add milk- about 1/3 way up the pan. Heat over low heat, stirring frequently until cheese melts.

Cook macaroni as per package directions. Drain. While macaroni is cooking brown hamburger and season to taste. Drain hamburger and combine with cooked macaroni. Add tomato soup and stir. Heat over low heat until heated through.

-If you need more moisture in this recipe you can add V8 juice, tomato sauce or canned tomatoes. All make different, but delicious dish.

-You may also add about 3-4 slices of American or grated cheese or parmesan cheese for a variation.

Combine the first four ingredients. Season as desired and add any of the sauces or salsas in about 1 tbsp. amounts. You may need more oatmeal if you add too much sauce. You may substitute bread torn in small pieces for oatmeal.

Pat into a loaf pan, make an indentation in the top, long and narrow and add applesauce, chili sauce or salsa. Bake at 350 degrees for 1 hour.

Slice the beef across the grain into thin strips. Put the beef strips into a gallon ziplock bag and add the marinade and close bag. Squish the marinade into the beef and let sit for 30 minutes. Then add the 1 1/2 tbsp. oil, squish around again and let marinate another 30 minutes.

While beef is marinating, prepare the onions. Wash and slice all the green onions lengthways, then into 2 inch pieces. Mince garlic.

Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup of oil. When oil is 350 degrees carefully slide the beef strips into the wok. About 7 pieces at a time. Fry until the beef changes color and browns a bit. Remove from oil and drain on paper towels. When all the beef is cooked pour out all the oil into a pyrex safe dish except for 2 tbsp. When it's nice and hot again stir-fry the garlic and green onions. Takes about 2-3 minutes.

Before the onions are all the way cooked push them up to the sides of the wok and add the sauce. Stir until thick about 1 minute. Then add the beef and stir all together.

Follow the directions to fry the Maifun noodles. Serve the Mongolian Beef on top of the noodles or sticky rice.

Preheat oven to 375°.

In a large skillet over medium heat, heat oil. Add onions and cook until soft and slightly translucent. Next add beef. When it is no longer pink, drain off some of the fat and push meat and onions to the outer edge of the skillet. Add garlic, chili powder and cumin. Stir and cook until garlic is fragrant, about 2 minutes.

Add corn, tomatoes, sour cream and 1 cup of cheese. Cook stirring regularly, until cheese is melted and sour cream is incorporated. Season with salt and pepper.

Pour mixture into a 9x13" baking pan. Top with all the tater tots and sprinkle with remaining cheese. Bake 30-35 minutes, or until cheese is melted and tater tots are hot and golden. Garnish with parsley and serve.

Take all your ingredients and place them in a large stock pot. It really doesn't matter what order. Place the heat on med high until it starts to boil. Stir frequently so your milk doesn't burn. When it's boiling turn it down to medium heat and a gentle boil. Boil for about 20 minutes until potatoes are cooked.

Serve and enjoy!

Mix together and spread over pizza crust, or noodles.

Sprinkling garlic salt over the pizza crust is very yummy too.

Yield: 2 servings

Heat the coals or grill. Spread teriyaki sauce over the mushrooms and marinate while the coals are getting ready. (I use a cast iron griddle skillet on the stove on Med-high heat) Grill the mushrooms about 6 inches from the heat until tender (about 4-5 minutes a side). (or straight on the cast iron skillet) Add the cheese on top and continue to grill briefly to melt cheese.

Assemble burgers by placing the lettuce leaf and tomato on the bottom bun then top with the cheese-topped mushroom. Spread the top bun lightly with half of the garlic mayonnaise and place on top of the mushroom (the lettuce keeps the bottom bun from getting soggy from some of the mushroom juice).

Take a 6-8 pound Prime Rib deboned. (you can request it deboned from the meat department in your local grocery store) Wet the prime rib down with water. (A spray bottle works really well). Pat the above items gently on in order listed.

Heat oven to 450 degrees. Roast on a rack in a shallow pan for 55 minutes. Lower oven temperature to 300 and continue cooking for 2 more hours.

Let sit for about 15 minutes when you take it out of the oven. Then your juices won't all come out at once. It will be more moist.

Sausage meat filling:
-Put the first 13 ingredients in a bowl and mix well. Add the egg and mix again with your hands until everything is thoroughly combined.

Sausage Rolls:
-Take one section of pastry from the box and roll out thinly into a rectangle approximately 9x9". Put the other half section of pastry dough into a freezer bag and refreeze. Slice the rolled out piece of dough down the middle.
-Divided the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry. As the picture shows the flour keeps the mixture from sticking to your hands so you can work with it. The rolls should be about 1" in diameter.
-Lay a roll of sausage meat down the center of each strip, brush the edges down with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
-Brush the length of the two rolls with milk, then cut each into slices about 1 1/2-2 inches long.
-Place on a baking sheet at 400 degrees for 25 minuets.Then reduce the temperature to 350 degrees and cook for about 10 more minutes.

*Can be served hot or cold, as appetizers or a main course. These are really good cold! You wouldn't think it being a meat pastry, but I make them the night before a road trip, eat them for dinner, let them warm to room temperature in the car and have them for lunch on the road. Soo good!

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Cut the core out of the head of cabbage and boil the head in a large pan, peeling the leaves as they lightly cook and become workable.

Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the cabbage leaf, then set in pan. Lay a couple cabbage leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top, then the jar of spaghetti sauce and spread evenly. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.

Preheat oven to broil, keeping the ranch about 6 inches from heating element.

Whisk together oil, vinegar and Dijon for the vinaigrette. Season with pepper.

Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside

Remove mushroom gills with a spoon. Wipe them of with a wet paper towel, then brush mushrooms with vinaigrette and place topside up on a pan; broil for about 6 minuets on each side. You want the mushrooms pretty soft, the remove from oven.

Pulse salami, olives and cheese in a food processor until finely chopped and mixed. Take mixture and place in a microwave safe dish, then add the rest of the vinaigrette to it. Microwave about 1 minute until mixture is warm. Divide the mixture between the 4 mushrooms; then return to the oven and broil until the cheese starts to melt and brown. About 5 minutes.

Place the mushrooms on the browned buns and serve.

Mix all ingredients together. This recipe is for 1 lb of hamburger.

Brown hamburger. Mix seasoning and 1/2 cup water with the hamburger and simmer for 10 minutes.

Serves: 4 people

Peel, mash avocado. Add lemon juice, salt and pepper and set aside. Mix taco seasoning mix with sour cream and mayo. Spread refried beans on a large serving plate. Spread avocado ever the beans, followed by a layer of the sour cream mixture. Then layer onion, tomatoes, olives and last the cheese.
Serve with tortilla chips.

~This is best if made the night before. It gets all the flavors incorporated.

From: Glorious Grub Cookbook By. Joan Stewart

Dough:

Mix flour and salt in a large mixing bowl. Cut margarine into small pieces and rub into flour with a pastry cutter until crumbly. Add water. Mix well with hands until a smooth dough forms, cover with a damp cloth.

Filling:

Heat the ghee or oil in a skillet and add the asafetida powder, mustard seeds, potatoes, peas, chiles, salt and pomegranate seeds, if using. Stir well over moderate heat for 2 minutes. Add peas, potatoes and cauliflower. Cover the pan, reduce heat, and cook gently for 10 minutes.

Remove the pan from heat and add the garam masala and chopped cilantro. Stir well and then leave the filling to cool before using to stuff the samosas.

Dough:

Divide the samosa dough into 12 equal portions and roll out each one to a thin circle, about 7 inches in diameter. Cut each circle in half with a sharp knife and then cover the semicircles with a damp cloth while you fill them one at a time.

Brush the edges of the semicircle with a little milk and spoon some of the filling on to the center. Fold in the corners, overlapping then to form a cone. Fold over and seal the top to make a triangle. Deep fry in hot oil in batches, until crisp and golden. Drain on paper towels and serve hot with chutney!

Very Yummy!