Beef Stew

Ingredients:

• 1 1/2 pound stewing beef.
• 3 tbsp all purpose flour.
• 2 tbsp oil.
• 1 large onion, chopped.
• 2 cups sliced button mushrooms.
• 2 carrots, cut into big chunks.
  
• 2 tbsp Worcestershire sauce.
• 1 tbsp tomato paste.
• 1 cup red wine.
• 1 cup beef stock.
• 1/2 tsp dried thyme.
• 1/2 tsp dried oregano.
• 2 potatoes, cut into chunks.
• 1 cup peas.
• salt & freshly ground pepper.
  

Heat oil in a medium size pot. Brown beef in batches. Add all meat pieces, onions, mushroom and carrots and cook for a few minutes. Add wine and scrape all the little bits in bottom of pot. Then add Worcestershire sauce, tomato paste, stock, thyme and oregano. Bring to boil then reduce heat and simmer covered for about 1 hour or until meat is tender. Half way through cooking, add potatoes and peas.Season to taste.

Chicken and sausage

Ingredients:

• 1 large onion, cut into quarters.
• 1/2 cup olive oil.
  
• 2 tsp mustard.
• 1 tbsp dried sage.
• Freshly ground black pepper.
• 3 tbsp Worcestershire sauce.
• 1 lemon, cut into quarters.
  
• 4 pound chicken, about 10 pieces.
  
• 8 Italian sausages, cut in half.
  

Put onions in a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Squeeze juice of lemon into bag, and then add them. Mix everything very well in the bag. Add the chicken pieces. Leave to marinade in the refrigerator overnight.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in roasting pan skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Put pan into oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.

* serves 6.

Teriyaki Burger

Ingredients:

• 1 pound lean ground beef or turkey.
• 2 tbsp teriyaki sauce.
• 1 egg.
• 1/2 cup bread crumbs.
• 1/2 tsp salt.
• freshly ground pepper.
  

In a large bowl, combine beef, sauce, egg, salt, pepper and bread crumbs. Mix together and shape into patties.
Grill until cooked through.

Caramelized Onions, Potatoes, Yam and Asparagus

Ingredients:

• 2 large onions.
• 2 large potatoes.
• 1 large yam.
• 1 pound asparagus.
• 2 tbsp olive oil.
  
• 1/2 tsp salt.
• 1/2 tsp freshly ground pepper.
  
• 1 tsp thyme.
  
• 1/2 cup vegetable or chicken broth.

Cut onions, potatoes and yam into equal small cube size. Cut asparagus to 1 inch size.
Heat oil in a large nonstick skillet. Add onions, potatoes, yam, thyme, salt and pepper and cook on low-medium heat for about 15 minutes until caramelized. Add asparagus and chicken broth. Cover and cook for another 3 minutes.

Note: you can use oregano instead of thyme or any other herb you like.

BBQ Pork Roast

Ingredients:

• 1 1/2 - 2 pounds pork tenderloin.
• salt and pepper.
  
• 1 tbsp canola oil.
  
• 1/2 cup hickory BBQ sauce.
• 1/4 cup chipotle sauce.
• 1/4 cup soy sauce.
• 1 large onion, sliced.

Heat oil in a large nonstick pan to medium-high.Season pork with salt and pepper. Add pork and cook until browned on all sides.
Place onions in slow cooker and place pork on top of onions. Mix all the sauces together and pour over pork. Turn pork until well coated. Cook on high for 3-4 hours or until pork is fork-tender.

Pot Roast with Vegetables

Ingredients:

• 3 tbsp all-purpose flour.
• 1 tsp salt
• freshly ground pepper.
• 2 1/2 pounds beef roast.
• 1 tbsp canola oil.
• 2 carrots, cut into big pieces.
• 3 large potatoes, cut into big pieces.
• 2 celery sticks, cut into big pieces.
  
• 1 can cream of mushroom soup.
• 1 tbsp mustard.
• 1/2 tsp Italian seasoning.

Combine flour, salt and pepper in a small bowl. Sprinkle 1 tbsp of flour mixture over beef. heat oil in a nonstick skillet over medium heat. Cook beef until browned on both sides.
In slow cooker, combine vegetables and remaining flour mixture. In a small bowl, combine mushroom soup, mustard and seasoning.Place beef on top of vegetables and pour soup mixture over the beef.
Cook on high for 5 hours or until beef is fork-tender.

Upside-Down Pineapple Cake

Ingredients:

• 2 cups sliced pineapple.
• 2 tbsp pineapple juice.
• 4 tbsp butter.
• 3/4 cup brown sugar.
• 1 tsp vanilla.
• 1 1/2 cups all purpose flour.
• 3/4 cup sugar.
• 1/4 cup cornmeal.
• 1 tsp baking powder.
• 1/2 tsp baking soda.
• 1/4 tsp salt.
• 1/3 cup unsalted butter, room temperature.
• 1/3 cup pineapple juice.
• 1/3 cup whipping cream.
• 4 egg whites.
• 3 egg yolks.
• 1 tbsp vanilla.
• 1/4 tsp almond extract.

Preheat oven to 350 F. Grease a 10-inch round pan.
Melt butter and brown sugar over medium heat. Stir in pineapple slices, juice, and vanilla.
Pour into pan and arrange pineapple slices to sit flat.
In a large bowl, sift flour, sugar, cornmeal, baking powder, baking soda and salt. Add butter and pineapple juice and mix well.
In a separate bowl, mix cream, egg whites, egg yolks and extracts until blended.
Add egg mixture gradually to flour mixture beating well after each addition and keep beating until smooth.
Scrape batter into pan over pineapples and spread to level. Bake for 30-35 minutes or until tester comes out clean when inserted to cake's center.Let rest for 10 minutes then invert to plate while still warm.