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Ingredients

3 tablespoons brown sugar
2 tablespoons rice wine
2 teaspoons rice wine vinegar
1/4 cup coconut milk
3/4 cup peanut butter
1/4 teaspoon curry powder
2 teaspoons dark soy sauce
1/4 teaspoon toasted sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon sweet chili sauce
1 teaspoon minced pickled ginger
1/2 teaspoon fish sauce

Directions

Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.

Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

Ingredients

6 eggs
8 slices bacon
3/4 cup light mayonnaise
3/4 cup shredded mozzarella cheese
1/2 teaspoon paprika
1 1/2 tablespoons white sugar
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mustard
paprika for garnish

Directions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.

Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans

Directions

Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.

Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.

Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.

Ingredients

2 tablespoons vegetable oil
4 lean boneless pork chops
1 1/2 teaspoons rosemary
1/4 teaspoon garlic powder
1/2 cup water
2 tablespoons white wine vinegar
1 teaspoon sugar
1 bay leaf
2 (11.5 ounce) cans tomato juice
1 1/2 tablespoons hot pepper sauce
salt and pepper to taste
2 (14.5 ounce) cans cut green beans, drained
1 (4 ounce) jar sliced mushrooms, drained

Directions

Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.

Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 160 degrees F (70 degrees C).

Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.