A Recipe for Any Occasion

Trim bacon and cut into strips. Fry until brown and crisp. Drain on paper towel. Pull lettuce apart. Arrange lettuce, mangoes and avocado on dish and sprinkle bacon and cashews on top. Now to make the dressing. Mix lemon juice, lime juice, Dijon mustard and heavy cream in a jar and shake well. Drizzle on top of the salad. Serve and enjoy.

Preheat the oven to 350°F. Heat a frying pan over a medium-high heat. Season the chicken thighs with salt and pepper then cook in the pan for 2-3 minutes each side, or until browned. Remove the chicken from the pan then add in the oil from the tomatoes and the mushrooms. Cook for 2 minutes, or until the mushrooms are softened. Stir in the rice, semi dried tomatoes, tomato sauce and Parmesan cheese. Top with the chicken thighs then cook in the oven for 25-30 minutes, or until the chicken is cooked through. Remove from the oven and garnish with extra Parmesan and basil leaves before serving. Serve and enjoy!

Preheat oven to 350°F Peel and dice potatoes, wash and place in a large saucepan of water, add a couple of pinches of salt and bring to the boil, then reduce the heat to medium/high and leave to cook for 30-40 mins, or until when placing a knife in a potato it slides off Place the sausages in the oven and leave to cook for 30 mins or until cooked through When the sausages are almost cooked, pour olive oil into frying pan and heat up on stove at medium/high heat. Once heated, place the sliced onion in and cook until soft and transparent. Add the sausages to the pan and reduce to medium heat Make the gravy mixture and pour this into the frying pan, reduce to a low heat to thicken. Drain the water from the potatoes and mash them. Add the butter and mix in. Add the cream and continue to mix together. Now serve the mash onto plates and sausage/onion gravy mixture on top. Enjoy

Mix flour, baking powder and salt in a large bowl and make a well in the center. Using a whisk to stir, gradually add beer and combine well to form a batter. Cut fish into 8 slices Pat potatoes dry to remove excess moisture Heat oil over a high heat in a large saucepan or deep-frying pan. Deep-fry fries in batches until lightly golden. Transfer to tray lined with paper towels to absorb excess oil. Repeat until all fries are fried. Reheat oil to 375°F Dip each piece of fish in batter to evenly coat. Deep-fry for 4 minutes or until crisp and golden brown. Transfer to a plate lined with paper towels. Repeat with remaining fish pieces. Arrange fish on top of fries and serve with tartar sauce, lemon wedges, parsley and salt to taste.

Add the rice and water to a saucepan on high heat and bring to a boil. Once boiling stir the rice, place the lid on the saucepan and put on low heat for 12 minutes. Once the 12 minutes are up (or if all the water is absorbed first) remove from heat and put to one side. Do not remove the lid. Place the flour in a sealable bag. Add beef strips. Seal bag and shake to coat. Remove beef and place in a bowl. Heat 2 tbsp of olive oil in a large saucepan over medium/high heat. Add beef and cook, stirring, for 3-4 mins until evenly browned. Cook beef in batches according to the size of the pan. Set aside and cover in foil to keep warm. Add remaining oil to pan and reduce to medium heat. Add onion and mushrooms and cook for 5 minutes, until soft. Return beef to the pan. Add paprika, garlic and tomato paste, cook for a further 1 minute. Add stock and bring to a boil, stirring occasionally. Reduce heat to low and simmer, covered, for 15 mins. Remove lid, add sour cream and stir to combine. Cook for a further 15 minutes until sauce has reduced to the desired consistency. Serve with rice and garnish with parsley.

Preheat the oven to 350°F for the hash browns and sausages Once the oven is heated place the sausages on a tray and cook for 30 mins or until heated through. After 15 mins place the hash browns in the oven too and cook for 15-20 mins. Heat a griddle pan and place the olive oil in. Once heated cook the bacon. Heat a frying pan and place the olive oil in. Cook the mushrooms until soft. Place tomato halves into pan and char-grill for 5 mins. Prepare eggs to liking in frying pan (scrambled or fried). Heat beans in saucepan for 5-10 mins. Once all cooked, serve.

In a medium saucepan of boiling water cook the pasta for 3 mins. Drain and spread over a baking sheet to cool. Melt 2 tablespoons of the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, for 2 minutes or until a smooth paste forms. Gradually whisk in cream, broth and 1/2 cup of water. Bring to the boil. Cook, stirring, for 5 minutes or until the mixture thickens. Stir in the Worcestershire sauce and mustard. Remove from heat and whisk in the cheddar. Season. Stir pasta into the cream mixture. Transfer to a 1.1 quart glass container. To make the crispy breadcrumbs, in a medium skillet, melt the remaining 1 tablespoon of butter over a medium heat. Add breadcrumbs and cook, stirring, for 2 minutes or until golden. Transfer to a bowl and stir in the parsley and salt. Sprinkle the crispy breadcrumbs over the pasta mixture. Divide among serving plates and serve with mixed salad greens.

Heat oven to 400°F Place chicken into an oiled saucepan on a medium heat until cooked through. Once cooked place to one side Place butter in a medium sized saucepan on medium heat Add onion and cook for 5 minutes Add mushrooms Stir in flour to make roux Stir well on a low heat for 2 mins and then take of the heat Slowly add chicken broth stirring continuously Add salt and pepper, nutmeg and mustard powder Place back onto medium heat and bring to the boil, stirring Once thickened turn down to a low heat Add chicken, corn, peas, carrots, broccoli and stir in Pour into a well greased dish lay sliced potatoes on top, overlapping Brush with melted butter and cook for 35 minutes Serve and enjoy.

Preheat skillet and add 1 tbsp olive oil Cut chicken fillet into 1/3 inch pieces and place into skillet on a medium/high heat. Place lid on skillet and leave to cook. Check every few mins, stir and replace lid. Place two cups of rice into pan and add 3 cups of water. Put on a high heat and wait to boil. Once boiling stir, put on a low heat and cover for 12 minutes. Once ready, place to one side without removing the lid. Once the chicken is cooked through, add the mushrooms and bell pepper to the skillet and cover with lid again. Once the mushrooms and bell pepper are softened, pour the curry sauce into the skillet and move to a low heat partially covering with the lid. Prepare naan bread, following instructions on the product. Once the sauce has heated up serve the rice, curry and naan.

Mix Enchilada Seasoning Spices. To be used for Filling and Sauce. Make roux - Heat 2 tbsp oil in saucepan over medium heat. Add flour and stir 20 seconds. Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine. Simmer to thicken - Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove. Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat. Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop. Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add bell pepper, cook 2 minutes until onion is translucent. Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery. Preheat oven to 350°F Roll - Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8. Smear a scoop of Enchilada Sauce across base of 9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese. Bake 20 - 25 minutes or until cheese is melted and golden. Sprinkled with cilantro! Serve and Enjoy!

Preheat the oven to 350°F. Place a skillet on medium-high heat and pour in the olive oil. Get a large baking sheet (12x6 inches) and place half of the nacho tortilla chips on the bottom. Sprinkle half the diced red onion, chopped scallions, and shredded cheese on top. Using half the sour cream, place dollops over this layer and drizzle some sweet chili sauce on top. Repeat the previous step again for the next and final layer, ensuring the cheese is evenly spread over the top. Place in the oven and bake for 20-30 minutes, or until cheese is melted to your liking. Place the diced chicken into the heated skillet and cook for 15-20 minutes, or until cooked through. Mix the mashed avocado and diced tomatoes in a bowl. Squeeze the lime juice and add salt and pepper to season. Mix well together. Once the nachos are baked, move to a serving dish, place guacamole and chicken on top. Serve and enjoy!

Preheat the oven to 350°F Place the pasta into a saucepan filled with water, add two pinches of salt and bring to boil. Reduce heat to medium and cook until tender. Place a skillet on a medium/high heat and put olive oil in the pan, once heated add the chicken and cook through. Once cooked put to one side. Drain pasta and add to large baking dish. Add the cooked chicken and mix into the pasta. Add the pre-made pasta bake sauce and mix until well combined. Add grated cheese to the top Put into preheated oven for 20-30 minutes or until the cheese is golden. Serve and enjoy.

Preheat oven to 400°F. Chop potatoes into finger-sized fries, leaving the skin on. Put to one side. Mix the egg, mustard and minced garlic in a bowl. In another bowl, mix the bread crumbs, basil, paprika, salt and pepper. Pat your chicken tenders with some paper towels. Drying the tenders will help the breading stick, so make sure you get the tenders as dry as you can. Next, dip a chicken tender fully in the egg mixture, shake off excess and coat in the bread crumbs. While the tender is in the bread crumbs, gently press the crumbs into the chicken. This will again help the breading stick and ensure it's even over the whole tender. Transfer the tender to a baking sheet and repeat with the other pieces of chicken. After all of the chicken tenders have been breaded, bake them in your preheated oven for 10-15 minutes, or until the chicken is no longer pink. In a large pan on a medium to high heat fill with oil to be 3 inches deep, but do not fill past halfway of your pan. Heat up to 285°F (or until a raw fry floats if you have no thermometer). Use a large metal strainer to gently lower the fries into the pan for around 8 minutes, or until soft but not colored, then remove to a tray to cool. Heat oil up to 350°F (or test with a blanched fry, until floating and golden). Cook fries in two portions. Fry the fries until golden, then remove to a bowl lined with paper towels. Shake and season with salt. Serve and Enjoy.

Heat 2 tsp olive oil in a large saucepan over medium heat. Add 4.5oz rindless bacon, roughly chopped. Cook for 5 to 6 minutes or until crisp. Add 1.5 lbs ground beef. Cook, stirring with a wooden spoon to break up meat, for 15 minutes or until browned. Place two cups of rice into pan and add 3 cups of water. Put on a high heat and wait to boil. Once boiling stir, put on a low heat and cover for 12 minutes. Once ready, place to one side without removing the lid. Add 2 medium yellow onions, finely chopped, 2 medium red bell peppers, chopped, 3 garlic cloves, crushed and 1 long red chile, chopped. Cook for 5 to 6 minutes or until vegetables are soft. Add 2 tbsp Mexican chili powder. Cook, stirring, for 1 minute or until fragrant. Add 28oz diced tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly. Add 14oz red kidney beans, drained, rinsed. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened.

Add the rice and cold water to a saucepan on high heat and bring to a boil. Once boiling stir the rice, place the lid on the saucepan and put on low heat for 12 minutes. Once the 12 minutes are up (or if all the water is absorbed first) remove from heat and put to one side until ready to serve. Do not remove the lid. Oil frying pan and brown off the sliced chorizo, then put to one side Put onions into pan and brown them off Add tomatoes, boiled water, bouillon cube, sugar, salt and pepper Add beans and simmer for 20 minutes on low heat Stir in scallions Add chorizo and mix well

Preheat oven to 425°F. Place bell pepper, zucchini and onion into a baking tray. Drizzle with oil and toss to coat. Bake for 20 minutes. Add water to saucepan and bring to the boil on a medium heat. Add couscous to the pan, take off the heat, cover and let the couscous steam for 5 minutes. When you remove the lid the couscous will appear flat and even. Fluff it up with a fork. Add cooked vegetables to cooked couscous Season with salt and pepper. Serve and enjoy.

Preheat oven to 350°F. Mix flour with salt and pepper. Lightly coat steak in the seasoned flour. Heat 1 tbsp oil in a frying pan over medium/high heat. Cook steak in small batches for 2 minutes at a time until browned. Place cooked steak in a large casserole dish. Into the frying pan add the rest of the oil along with the leeks, bell pepper and garlic. Cook over medium heat for 3 to 4 minutes. Add tomatoes, tomato paste, vinegar, mustard and chopped thyme. Bring to the boil and pour over the steak. Bake with dish covered for 2 hours so that the meat is tender. Add salt and pepper to taste. Garnish with thyme.

Add Chang's oriental dressing and oil into bowl and whisk together combine cabbage, onions and pine nuts in salad bowl Add dressing and mix well Just before serving add the fried noodles and toss thoroughly

Preheat oven to 400°F and grease a baking dish Place chicken breasts between two sheets of plastic wrap and pound firmly and evenly with a mallet or rolling pin to the desired thickness Divide the guacamole between the chicken pieces and spread a thin layer onto each breast. Roll up the chicken, starting with the thinnest part. Secure with toothpicks Place beaten eggs in a shallow dish Spread breadcrumbs over a flat surface, such as a plate or cutting board Roll the stuffed chicken in the egg and then press and roll into the breadcrumbs until well covered Place the chicken seam-side down in baking dish Bake for 30 mins or until the chicken is cooked through and the crust is golden brown and crispy

Preheat the oven to 350°F Evenly spread pizza sauce on a pizza base Cover the sauce with grated cheese Place desired amount of sliced mushrooms and diced bell pepper on top of cheese Put pizza into oven for 10-15 mins or when cooked to your liking Repeat for each pizza base

Cook sausages as instructed on the package. If possible grill them for extra flavor. Add olive oil to skillet on a high heat. Add the onions and cook to preferred style (soft or crispier). Put to one side. Add sausages to buns, add cooked onions and ketchup and mustard as desired. Serve and enjoy

Preheat oven to 340°F Pierce each potato several times with a knife and heat in the microwave for 8 minutes Turn potatoes over and cook in the microwave for another 8 minutes Place potatoes into an oven tray and pour over olive oil, toss them until covered. Grind salt onto each potato and place the tray in the oven for 20-30 mins (longer if the potatoes are not cooked through). Mix the tuna, corn and mayonnaise into a bowl until well combined. Place potatoes on to plates, slice the middle and place 1 tablespoon butter in the middle. Add the tuna mixture to the potatoes and sprinkle with grated cheese. Serve and enjoy

Place a large saucepan on a medium heat Add the diced garlic, onion and carrot and cook until the onion is soft and transparent Add the ground beef to the skillet and brown off. Once browned off pour in the diced tomatoes and marinara sauce. Add vegetable broth and mix together. Add mushrooms and zucchini to the mix. Season with salt and oregano. Bring to the boil and turn down to simmer for 1 1/2 to 2 hours. Preheat the oven to 350°F Make the cheese sauce by melting butter in saucepan, adding the flour and stir until it forms a dough, gradually add milk while mixing at the same time (do not stop mixing). Once the sauce has thickened add 1 cup of cheese and stir in until melted. Put sauce to one side. In a large pasta dish pour half of the bolognese mix, then on top pour half of the cheese sauce and then cover with lasagna pasta sheets. Repeat this for a second layer and then spread the remaining grated cheese on top. Place the lasagna in the oven for 30/40 mins serve and enjoy.

Preheat oven to 350°F Place macaroni into a large saucepan filled with water and add a tsp of salt. Bring to the boil and cook until softened. Make the cheese sauce by melting butter in saucepan, adding the flour and stir until it forms a dough, gradually add milk while mixing at the same time (do not stop mixing). Once the sauce has thickened add 1 cup of cheese and stir in until melted. Put sauce to one side. Drain the macaroni and place into a large baking dish. Pour the cheese sauce on top and thoroughly mix together until well combined. Spread remaining grated cheese on the top and place the dish into the oven. Cook for 20-30 mins or until the cheese is golden on top. Serve and enjoy.

Add the rice and water to a saucepan on high heat and bring to a boil. Once boiling stir the rice, place the lid on the saucepan and put on low heat for 12 minutes. Once the 12 minutes are up (or if all the water is absorbed first) remove from heat and set aside for 10 minutes. Do not remove the lid. If you're adding meat to the dish cook now as required. Distribute rice for each serving Rinse black beans, drain corn and add 1/2 cup of each to each serving. Add chili beans, a tbsp of sour cream and avocados to each serving. If using, add cooked meat to servings Finish with adding cheese. (The exact portions for each serving is really up to you).

Bring a large saucepan of salted water to a boil. Add pasta and cook until tender. Drain and return to the saucepan While pasta is cooking, heat oil in a skillet over a medium/high heat Fry bacon pieces for 4 minutes, or until crisp In a pitcher or small bowl, whisk the eggs with the extra egg yolks and add cream and cheese. Season mixture to taste with pepper. Add the bacon along with the egg mix to the pasta and gently mix Cook while tossing over a low heat for 1 minute Serve hot with a sprinkle of cheese and chopped parsley

Add pasta to large saucepan of water, add salt and bring to a boil. Reduce to medium heat and leave to cook until soft. Add olive oil to large skillet and bring to heat on medium/high setting. Add chicken and cook until cooked through and place to one side. Add pine nuts to frying pan on medium/high heat. Cook until browned, tossing to prevent burning. Place to one side. Drain pasta and pour into large skillet, mixing in with chicken and pine nuts. Add in the pesto and mix until combined Add mozzarella and mix again. Serve and enjoy.

Bring a large saucepan of salted water to a boil and add pasta. Cook until soft. Drain. While the pasta is boiling, heat oil in a skillet over medium heat. Add chorizo and fry for 5 minutes, until crisp. Remove from pan and drain on paper towels. Heat oil in a large saucepan over medium heat. Add onion, garlic and thyme and sauté for 4 minutes, until soft. Add marinara sauce to the saucepan. Season with salt and pepper. Stir well. Add drained pasta to the saucepan and stir to coat pasta, cooking for 5 minutes until pasta is heated through. Add chorizo to the pasta mix, stirring through for 2 minutes, until heated through. Remove pasta from heat and toss through arugula leaves. Serve hot, sprinkled with crumbled feta cheese. Garnish with thyme.

Follow cooking instructions on pre-made pie Peel and dice potatoes, wash and place in a large saucepan of water, add a couple of pinches of salt and bring to the boil, then reduce the heat to medium/high and leave to cook for 30-40 minutes, or until when placing a knife in a potato it slides off Drain the water from the potatoes and mash them. Add the butter and mix in. Add the heavy cream and continue to mix together. Make the gravy mixture and set to one side. Now serve the mash onto plates with the cooked pie pouring gravy as desired. Enjoy

Boil a full kettle of water. Pour boiled water into a large saucepan with 1/4 tsp of salt on a high heat. Add the rice and cook for 10/12 minutes. Once cooked, drain and return the rice to the pan. Cover with the lid and set to one side. Heat a large skillet on a medium heat (no oil). When hot, add the ground meat and fry until browned, 4/5 minutes. Break it up as it cooks and then drain the excess fat. Season with salt and pepper. Add garlic, cayenne pepper, mild chili powder and paprika to the pork. Stir-fry until fragrant, 30 seconds. Pour the marinara sauce, chicken broth concentrate and water for the sauce into the pan. Add a pinch of sugar. Stir, bring to the boil, then reduce the heat. Simmer for 10-12 mins, occasionally stirring until the sauce has thickened. Season with salt and pepper and remove from the heat. Put the baby plum tomatoes and in a bowl with the olive oil for salsa. Season with salt and pepper and mix together. Set the salsa to one side. Once everything is cooked, fluff up your rice and share between bowls. Add the pork ground meat, cheese, salsa and a dollop of sour cream. Top with chili flakes. Serve and enjoy!

Whisk together the buttermilk, mustard, white balsamic vinegar and chives in a bowl until all ingredients combined If using fresh shrimp, prepare by peeling shells and de-veining and leaving tails intact Heat butter in a large skillet over medium/high heat. Add shrimp and cook for 3 to 5 mins, depending on size, until pink. Arrange lettuce on four serving plates and top with tomatoes and shrimp Spoon buttermilk dressing over top and sprinkle with freshly grated Parmesan and lemon slices

Add olive oil to frying pan and bring to heat on medium/high Add salmon fillets and cook to your liking Combine mixed salad leaf bag, tomatoes and cucumber Add pomegranate seeds and toss salad to mix well Distribute salad to plates and place salmon fillet on top of each Season with salt and pepper and add salad dressing of your choice Serve and enjoy

Heat a large pan of boiling, salted water. Add pasta, bring to the boil and simmer for around 10 minutes or until just cooked. Before you drain the pasta, reserve 100ml of the starchy pasta water. Heat a good glug of oil in a large, non-stick frying pan. Add the leeks and fry for 1 minute, stirring regularly. Add the garlic for the final minute of frying. Stir in the garlic and herb soft cheese, creme fraiche, lemon juice, grated cheese, frozen peas and salmon. Gently heat through on the hob, adding a little bit of the starchy pasta water at a time. Stirring it through before adding more. Heat until the peas are cooked through and the cheese has melted. Season generously with salt and pepper. Stir in the drained pasta until thoroughly combined. Serve with a wedge of lemon, a little more black pepper and salad.

Combine peanut oil, soy sauce and oyster sauce in small pitcher or bowl. Heat a wok over high heat until hot. Add sesame oil then ground chicken. Stir-fry for 3-4 minutes, breaking up meat, until the chicken is just cooked through. Save 1/3 of the green onions, thinly sliced for garnish. Add remaining green onions, finely grated ginger, garlic cloves, medium button mushrooms and can water chestnuts to chicken. Stir-fry for 2 minutes. Add combined sesame oil sauce, stirring until heated through and sauce thickens slightly. Stir through fried noodles. Divide chicken mixture evenly among 10 small iceberg lettuce leaves, washed, dried, trimmed. Top with sesame seeds, crushed peanuts and saved green onions. Serve and enjoy!

Cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain well. Return to the pan. Meanwhile, heat 2 teaspoons oil in a pan over medium heat. Add sausages and cook, turning, for 4-5 minutes or until browned. Transfer to plate. Set aside to cool. Cut into 1¼ inch pieces. Heat the remaining oil in the frying pan. Add the onion and cook for 2-3 minutes or until onion begins to change color. Add chili, if using and cook for 1 minute or until aromatic. Add the tomato, potato and sausage. Fill the empty tomato can with water and add to the pan. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 6-8 minutes or until the sausage is cooked through. Add the peas and cook for 1 minute or until heated through. While the casserole is cooking, heat the garlic bread following packet directions. Serve with the casserole.

Preheat oven to 350°F Put frying pan on medium heat Break onions apart into petals and place into pan, tossing regularly Add olive oil, pinch of salt and black pepper Place apples into pan Add red wine vinegar to pan Place parsnips on top of apples and onions Lay sausages on top and drizzle olive oil Bake for 30 minutes Drizzle over the honey and return for 5 mins until golden Serve with Sweet Potato Mash Pierce sweet potatoes several times with a fork. Wrap individually in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool for 15 minutes Carefully unwrap foil. Cut in half. Use a spoon to scoop out the flesh and place in a large bowl and discard skin Place the butter and cream in a microwave-safe jug. Microwave on high for 1 min or until butter has melted. Strain mixture over the sweet potato. Add the maple syrup and mash until smooth Serve and Enjoy

Preheat oven to 350°F Heat oil in a skillet over medium/high heat. Cook ground beef in two batches for 8 minutes or until browned. Remove meat from pan. Add onion and garlic to pan and cook until softened, 3 minutes. Return ground beef to pan and add gravy mix. Cook, stirring, for 1 minute. Add broth, tomatoes and carrots and bring to the boil. Reduce heat to medium/low. Simmer for 25-30 mins, or until thickened, then add peas. While meat is cooking, bring a saucepan of salted water to the boil and cook potatoes for 10 mins or until tender and then drain. Return drained potatoes to pan over low heat and mash until smooth. Add butter and milk and stir until butter melts and mixture is well combined. Spoon ground beef mixture into a baking dish. Top with potato mixture and sprinkle with cayenne pepper. Bake for 25 mins or until golden. Serve and enjoy.

Place a large saucepan on a medium heat Add the diced garlic, onion and carrot and cook until the onion is soft and transparent Add the ground beef to the skillet and brown off. Once browned off pour in the diced tomatoes and tomato puree. Add vegetable broth and mix together. Add mushrooms and zucchini to the mix. Season with salt and oregano. Bring to the boil and turn down to simmer for 1 1/2 to 2 hours. Cook the spaghetti according to package instructions until al dente. Drain and set aside. Toss the cooked spaghetti with the bolognese sauce. Serve immediately with grated cheese on top. Serve and enjoy! You can adjust ingredients like wine to taste in the sauce if desired. Let the sauce simmer longer for more developed flavors. So easy and delicious!

For the fries, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean kitchen towel. Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 285F–320F, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Carefully place the fries in the hot oil and cook for 7–8 minutes or until just cooked through (without browning). Remove from the oil using a slotted spoon, drain on paper towels and set aside to cool. You may do this a few hours in advance, keeping the fries covered, in the refrigerator. Meanwhile, to finish the fries, deep fry the fries in batches again in the oil at 355F for 2 minutes, or until crisp and golden brown. Drain on paper towels and season lightly with salt. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a grill pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time. Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender. Serve the steak and fries with Dijon mustard.

Cook the Meat: In a skillet over medium heat, cook the ground beef or chicken until it's browned and cooked through, breaking it apart with a spoon as it cooks. Drain any excess fat. Season the Meat: Add the taco seasoning mix to the cooked meat according to the package instructions, or sprinkle in your own homemade taco seasoning blend. Stir well to combine and let it simmer for a few minutes. Prepare the Tortillas: While the meat is simmering, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for about 20-30 seconds, or by heating them in a dry skillet for about 30 seconds on each side. Assemble the Tacos: Once the meat is ready and the tortillas are warm, spoon some of the seasoned meat onto each tortilla. Then, add your desired toppings on top of the meat. Serve: Serve the tacos immediately while they're warm. You can also serve them with some additional sides like rice and beans if you like.

Preheat oven to 340°F Beat eggs, add flour and beat until smooth Add zucchini, onion, bacon, cheese and oil and mix together well Grease and line 12x8 inch baking pan. Pour into pan the mixture and bake for 30 minutes Once ready cut into slices and serve with salad