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4 (1 1/2-inch thick) boneless center loin chops
1 cup teriyaki marinade
1 teaspoon hot pepper sauce (optional)
1/4 cup chopped scallions
1 lb. ground beef
16 oz. can pork & beans
1/2 c. barbecue sauce
1/2 c. chopped onion
1 tsp. salt
1/4 lb. Velveeta cheese, cubed
8 oz. buttermilk biscuits
Grated cheese
# 8oz. red kidny beans
# pinch of bicarbonate of soda
# 1 clove of garlic, peeled and crushed
# 1 large onion, peeled
# 1tbsp. vinegar
# 3tbsp. salad oil
# salt and pepper
# 6 thin boneless pork chops
# 4 tablespoons apricot jam
# 4 tablespoons tomato ketchup
# 2 tablespoons hot chilli sauce
# ground black pepper
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
1 tablespoon coarsely ground black pepper
2 pounds round steak, 1 1/2 inches thick
1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste
8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey
skewers
3 lbs. Boston pork butt (center or end cut)
1/2 bottle catsup
1 1/2 bottle water
1 tsp. celery salt
1 tbsp. chili powder
1 tsp. onion salt
1 tbsp. butter
1 tbsp. vinegar
1/2 tsp. salt
Dash of pepper
3 tablespoons vegetable oil
2 tablespoons sherry
2 shallots
6 cloves garlic
2 tablespoons fresh ginger
2 tablespoons Chinese five-spice powder
1 serrano pepper
2 tablespoons brown sugar
1/2 teaspoon ground anise seed
1/2 teaspoon salt
2 pounds bone-in chicken parts
3 ea young ducks, quartered
1 tsp ginger, fresh, grated
1 tsp dry mustard
1 cup red wine
1/4 cup brown sugar
1 32 ounce bottle catsup
1 cup dark molasses
1 1/2 tbsp or to taste tabasco sauce
1 cup finely chopped onions
1 mediun green bell pepper, finely minced
1/2 cup lemon juice
1 tsp. garlic powder
2 1/2 tbsp dry mustard
3 tbsp white vinegar
3/4 cup brown sugar
1 tbsp liquid smoke
1/2 cup water
1/4 cup Worcestershire sauce
1 1/2 pounds flank steak
1/2 cup balsamic vinegar
1 (10 ounce) bag spinach, stems removed, leaves sliced into strips
Salt and ground black pepper
4 tablespoons Filippo Berio Extra Virgin Olive Oil
1 1/2 ounces Parmesan cheese
Crusty Italian Bread
1 pound boneless pork loin, cut into 1-inch cubes
1 cup plain low-fat yogurt
2 tablespoons orange juice
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground ginger
4 skinless, boneless chicken breasts
1 cup fat free ranch dressing
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil
1/4 cup vegetable oil
1/4 cup distilled white vinegar
1/4 cup Worcestershire sauce
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 pounds flank steak, cut into strips
2 tbsp light soy sauce
4 Salmon steaks
1/2 tsp sugar
Green ginger sauce:
1/2 cup parsley
2 tbsp capers
1/2 cup olive oil
1 hard cooked egg
1/2 cup chives, chopped rough
2 tbsp onion, chopped
1 tbsp lime juice
Black pepper, ground
1 (46 fluid ounce) bottle ketchup
1 1/2 cups apple cider vinegar
2 cups packed brown sugar
1/2 cup butter, cut into pieces
2 tablespoons red pepper flakes, or to taste
4 lb spareribs
1 cup brown sugar
1/2 cup chili sauce
1/4 cup ketchup
1/2 cup dark rum
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 tsp dry mustard
2 garlic cloves,crushed
1/8 tsp pepper
1/4 c. soy sauce
2 tbsp. Worcestershire sauce
3 tbsp. honey
2 tbsp. vinegar
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. ground ginger
3/4 c. salad oil
1 green onion, finely chopped
1 flank steak or London broil, approximately 1 1/2 lb.
Marinating Sauce:
1/2 c. soy sauce
1/2 c. ketchup
1/4 tsp. pepper
2 tbsp. Tabasco sauce
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tbsp Worcestershire sauce
4 tsp lemon juice
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
6 lb back ribs