Pour marinade in shallow glass dish. Lay steaks in marinade. Poke well with fork. Turn steaks over and repeat. Turn over again. Let marinate at least 6 hours, preferably 12-24 hours. Turn steak and poke with fork every couple hours.
Grill to desired doneness.
Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.
Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.
Heat olive oil in a large skillet over medium heat, place the Brussels sprouts in the pan flat side down, cover and cook for about 5 minutes. Test for doneness and cook a few more minutes, if needed.
Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss then to get some browning on the rounded side.
Add the cheese and toss once more.
In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.
Cut into wide slices.
Combine sugar and water in microwave-safe bowl. Finely chop remaining mint leaves and add to sugar water. Zest the orange, one of the limes and one of the lemons. Add zest to mint and sugar water mixture. Microwave 2-3 minutes or until sugar dissolves.
Slice 1 orange, lemons and limes in half. Reserve 1 orange, 1 lemon half and 1 lime half.
Juice reserved lemon and limes halves and orange. Add juices to pitcher or punch bowl.
Pour mint/sugar water mixture through strainer into pitcher or punch bowl, discarding the chopped mint. Carefully add soda to avoid overflow.
Place sliced fruit into pitcher or punch bowl. Stir well, serve over ice.
NOTE: For an adult version, add citrus rum.
Place each chicken piece on a large foil piece. Season chicken. Surround chicken with vegetables. Add some soup mixture on top. Cover and seal with foil. Bake 60 minutes at 350° in oven.
NOTE: These can also be done on a medium-high grill during the summertime heat.
Chop green onion and cabbage.
Combine oil, sugar, vinegar, soy sauce and Ramen noodle seasoning packets.
Just before serving, mix all ingredients together.
This salsa can be served warm or cold. Serve with tortilla chips.
NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.
Pour over chicken to marinate. Cover and refrigerate for 8-10 hours before cooking.
Bake at 400 degrees for 20 minutes or grill over medium-high heat for 12-15 minutes.
Dissolve gelatine in boiling water; add cold water.
Whip cream until soft peaks form; fold in raspberries. Add to slightly set gelatin mixture. Pour raspberry mixture over cake and put in refrigerator.
NOTE: This dessert may be used in a couple hours but is best if it stands overnight.