Combine coconut milk, chicken, cabbage, galanga, lemon grass, and lime leaves. Cook until steamy and cabbage is done. Add fish sauce, lime juice, dried red peppers, and mushrooms. Bring to a boil and serve hot.

Layer the ingredients in your crockpot in this order-.
1/2 of the potatoes- on the bottom.
1/2 of the bacon.
1/2 of the onions.
1/2 of the cheese.
Repeat.
Beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture.
Cook on low for ten to twelve hours.

My crock pot is newer (and hotter) and did it in 8 hours.

In a medium to large sauce pan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce the heat to low, cover and cook for 20 min. Ladle into individual bowls and garnish with scallions and peanuts.

Heat oven to 400F. Rinse the chicken and pat it dry. Arrange chicken, onion, and sweet potatoes in 13x9 baking dish. Drizzle the oil over the chicken and vegitables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with sprigs of thyme. Roast stirring the veggetables once, until the chicken is cooked through, about 1 hour, 15 min. Let rest for 10 min before serving.

Remove meat from the chicken and shread. I also discard chicken skin. Heat 2c. salsa in a skillet over medium heat. Add the chicken and heat till warmed through. Fill the taco shells (cooked according to package instructions) with the chicken mixture and top with cheese and cilantro. Serve with extra salsa, sour cream, avocado, and lime wedges on the side.

Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.

Place squash in a 3-quart or larger slow cooker (crockpot). Add sauted onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.

Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

Heat shortening in skillet.

Pour buttermilk into bowl and submurge meat. Pull meat out of the bowl and let buttermilk drip off. Then place steak onto flour/salt/pepper mixture spread out on wax paper. Cover both sides of meat. Place meat into hot killet and cook until done. Remove meat and add flour and milk to drippings to create gravy. Salt and pepper to taste.

In the crock pot add potatoes chopped into 1" cubes. Lay the roast on top of the potatoes. Toss in any other veggies on top of the roast. Then add the two soups and the beef broth. There's no need to stir anything. Place lid on crock pot and cook for 6-8 hours (depending on size of the roast). The roast is done when you can "pull" it apart with a fork easily. This roast makes it's own gravy, so all you have to do is serve.

For crust: Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)
Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.
For filling: Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.

Cut squash in half; discard seeds. Place squash cut side down in a greased 15 in x 10 in x 1 in baking pan. Bake at 375 for 35-40 min or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.

In a skillet, sauté onion and garlic in butter until tender. Add peppers; sauté until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11 in x 7 in x 2 in baking dish. Sprinkle with sunflower kernels.

Cover and bake at 375 for 25 min. Uncover; bake 25-30 min longer or until a knife inserted near the center comes out clean.

Marinate chicken breast in italian dressing for 4 hours. Cook and drain pasta according to package directions and keep warm. While pasta is cooking, place chicken on grill and cook until chicken is done. Saute onion and garlic in large skillet until translucent. When the chicken is cooked, slice breasts, and add to onion mixture. Add tomato, feta, lemon juice and oregano to onion and chicken. When tomatoes start to wrinkle, add pasta. Serve warm.

Leftovers are also good served cold.

Quarter, core, and slice apple into 1/4" pieces; set aside. Heat the oil in a 12" skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7-8 min. Add the curry powder, coriander, cumin, salt, and cayenne and cook stirring 1-2 min. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 min. Add the peas and coconut milk and cook 5-8 min. Add the shrimp and cook 2-3 min until the shrimp are cooked. Stir in cilantro, serve with hot cooked rice.

Place first 9 ingredients into crock pot. Mix until well combined. Place chicken on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until chicken is tender. Stir in peanut butter.

Follow the step by step ingredients above and bake for about 25-30 minutes.

Drop cabbage in boiling water and simmer 5-10 min; cool. (this can be done the day before) In a large bowl mix ground turkey, rice, egg, onion, carrot, salt, and pepper. In another bowl, mix together vinegar, brown sugar, and tomato sauce.

When cabbage cools, remove 12 large leaves. Chop remaining cabbage and place in bottom of crock pot. Place 2-4 Tbs of meat mixture in center of each cabbage leaf. Roll up, envelope style, and secure with a toothpick. Place seam side down in crock pot. Pour tomato mixture over all. Cover and cook on low 8-10 hours.