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Ingredients

1 (14 ounce) bottle ketchup
1/2 cup water
1/4 cup white sugar
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 pounds ground beef
2 teaspoons minced onion
12 hamburger buns, split

Directions

Whisk together the ketchup, water, white sugar, brown sugar, vinegar, mustard, salt, pepper, and paprika in a large saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer 15 minutes.

Meanwhile, heat a large skillet over medium-high heat; cook and stir the ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink; drain and discard any excess grease. Stir the beef into the simmering barbeque sauce. Simmer together for 10 minutes. Spoon into the buns to serve.

Ingredients

2 (10 ounce) packages frozen cut asparagus
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
3/4 cup light cream
1/4 cup dry white wine, more cream or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg yolk, slightly beaten
1/2 cup grated Parmesan cheese
1 pound cooked small shrimp
1/2 cup buttered soft bread crumbs

Directions

On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside. In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream; cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp. In a buttered 2-1/2-qt. casserole, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350 degrees F for 30 minutes.

Ingredients

3 tablespoons fish sauce
2 tablespoons rice wine
1 tablespoon sesame oil
1/4 cup white sugar
1 tablespoon minced garlic, or to taste
2 tablespoons minced fresh ginger root
2 tablespoons honey

Directions

Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

Ingredients

1 cup uncooked pearl barley
2 cups water

1 tablespoon butter
1/2 cup minced onion
1 teaspoon salt
2 bay leaves
2 carrots, chopped
2 stalks celery, chopped
1/2 cup dry white wine
1 (8 ounce) package mushrooms, chopped
2 teaspoons dried dill weed
1 teaspoon soy sauce
8 cups turkey broth
ground black pepper to taste

Directions

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.

Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.