Preheat oven to 275 degrees.
Cook ribs and marinade for 1 1/2 hours, turning halfway.
Preheat grill to medium heat. Grill ribs 20-30 minutes, brushing with barbecue sauce and turning frequently.
Wash and peel sweet potatoes. Cut into 1/2-inch slices, then again into 1/2-inch strips. Toss sweet potatoes with oil in a large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes.
Transfer sweet potatoes to platter.
Mix herbs in a small bowl. Sprinkle over sweet potatoes.
VARIATIONS: You can add any favorite herb to the mix, even a little dash of Parmesan cheese is delicious.
Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.
Combine tuna, cooked noodles, soup, milk and peas, if desired. Sprinkle cheese on top.
Bake for 30 minutes.
Place chicken on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Cook until no longer pink, 15-20 minutes; dice chicken up.
In a stock pot, melt butter. Saute onion, celery and carrots until softened, approximately 5 minutes.
Add broth, noodles, seasonings and diced chicken to mixture. Bring to a boil.
Reduce heat to a simmer and cover. Simmer for 20-30 minutes until noodles are cooked.
Remove bay leaf before serving.
Spread 1 tablespoon of cream cheese in each pita half, if desired.
Combine oil, salt and black pepper. Brush both sides of each bread half with oil mixture. Place bread halves on grill. Grill, uncovered, 1 1/2 - 2 minutes on each side or until lightly browned.
Cut bread halves into wedges.
Stir in spaghetti sauce and water; bring to a boil.
Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.
Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.
In a large bowl, mix the pumpkin, egg, sugar, salt, cinnamon, ginger and cloves together until smooth.
Cut prepared pie crust into 5 inch circles. Spoon about 2 tablespoons of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with your fingers or a fork. Gently lay the empanadas onto the prepared baking sheets.
Bake in the preheated oven until the filling is hot and the crusts are lighly browned, approximately 20 minutes.
Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.
TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.
NOTE: Use within 6-8 months.
Add the onions, celery, green pepper, and tomatoes.
Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and cook on LOW for 5-6 hours.
Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on HIGH for 30 minutes or until thickened.
Add chicken broth and bring this to a boil.
When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.