Awesome Sauce
This big batch of pasta sauce is made with a pork neck, tomato paste, and a few handfuls of seasoning.

Stir water sugar tomato paste basil minced onion oregano granulated garlic salt cayenne pepper and pork neck together in a large pot.

Bring the mixture to a simmer and cook until thickened to desired consistency about 30 minutes.

Remove pork neck bones to serve.

Jennifer’s Burgundy Beef Stew
This beef stew recipe will deliver great warm bowls of comfort food for you and your family when the cold winter weather makes such things a necessity.

Cook bacon in a large skillet over medium-high heat until evenly browned about 10 minutes.

Remove bacon to a paper towel retaining drippings in the skillet.

Pour olive oil into reserved bacon drippings.

Pour flour into a large sealable plastic bag; add the beef seal and shake to coat meat with flour.

Cook and stir beef in the bacon drippings mixture until browned on all sides 7 to 10 minutes.

Crumble the bacon and add to the skillet.

Pour beef stock and Burgundy wine over the beef mixture; bring to a boil reduce heat to medium-low and simmer until the beef is tender about 1 hour.

Banana and Flax Seed Muffins
You only need one bowl to prepare these whole wheat, banana, and flax seed muffins, which are a quick and simple breakfast treat that the whole family will love.

Set oven to 350 degrees Fahrenheit (175 degrees C).

paper liners in two muffin tins.

In a bowl, mash the bananas.

Add eggs, butter, brown sugar, and white sugar; combine well.

Add baking soda, baking powder, whole wheat flour, flax seeds, and all-purpose flour.

Scoop the batter into the baking pans.

Bake in the preheated oven for about 20 minutes, or until the tops spring back when lightly touched.

Sinaloa-Style Ceviche
This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.

Combine shrimp white onion and juice of 7 limes in a large bowl.

Cover with plastic wrap and refrigerate until shrimp is opaque about 12 hours.

Drain discarding accumulated juices.

Blend juice of remaining 7 limes with serrano chile pepper.

Pour into a large bowl.

Combine shrimp and onion mixture crabmeat tomatoes cucumber red onion jalapeno peppers and cilantro in the bowl.

Stir in tomato and clam juice cocktail.

Season with salt and black pepper.

Malaysian Beef Rendang
The bite-sized pieces of beef are cooked in coconut milk until tender after being browned in a mixture of freshly ground coriander, cumin, and nutmeg along with a shallot, ginger, and lemon grass paste.

Coconut should be heated in a dry wok while being constantly stirred until golden brown.

Set apart for cooling.

Shallots, garlic, chilies, ginger, and lemon grass should be processed or blended into a thick paste.

Grind the nutmeg, cumin, fennel, and coriander.

Fry the shallot paste in a little oil in the wok for a few minutes.

Cook for 3 to 4 minutes while stirring continuously after adding the ground coriander, fennel, cumin, and nutmeg.

Add the beef, and cook for an additional 3 to 4 minutes over medium heat, or until the meat is browned.

How to Make Cream Cheese
Your guests will rave when they see a beautiful round of hand-crafted homemade cream cheese on your appetizer tray.

Six thin layers of cheesecloth should line a colander, which should be placed over a bowl with the edges dangling over the sides.

Yogurt should be added after gathering the cheesecloth at the top.

Use kitchen twine to secure the bundle at the top, then hang the yogurt for 24 hours to drain partially inside a large bowl or large measuring cup.

If the liquid level in the container rises too high, pour it off.

Remove the cheesecloth, add the cream cheese to a bowl, season with salt, and stir until well-combined.

Cranberry Orange Quick Bread
Rich and hearty cranberry-orange bread made with sour cream. Appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!

Preheat the oven to 350 degrees F (175 degrees C).

Grease two 8×4-inch loaf pans.

In a large bowl stir together flour baking powder baking soda salt and white sugar.

Mix in melted butter until mixture looks crumbly.

Stir in cranberries and oranges.

In a separate bowl or large measuring cup whisk together eggs milk sour cream vanilla and orange extract.

Pour liquid ingredients into the bowl with dry ingredients and stir just until blended.

Divide batter evenly between the prepared pans.

Bake in the preheated oven until a toothpick inserted into the crown comes out clean about 40 minutes.

Cool in the pans for a while then remove from the pans and place on wire racks to cool completely.

Pork Chops with Mushrooms and Onions
This quick and easy pork chop recipe has a rich onion and mushroom gravy and can be served with rice or potatoes.

Trim the fat from the pork chops before liberally salting them.

A big skillet with medium heat is used to heat the oil.

Add the pork chops and cook for 3 to 4 minutes per side, or until browned.

Chops should be placed on a plate.

Using a wooden spoon, scrape the browned food particles from the pan’s bottom as you pour chicken broth into the skillet and bring to a boil.

Add the butter, onions, and mushrooms and simmer for five minutes.

Give a small bowl 2 tablespoons of the sauce.

With a fork, stir flour into the sauce in the bowl until all lumps are gone.

Re-add the slurry to the skillet and stir to incorporate it with the sauce.

Air Fryer Chimichangas
Make chicken, chile, and cheese-filled chimichangas in the air fryer for a version that is just as crispy as deep-fried but has fewer calories.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer’s instructions.

Heat oil in a medium skillet.

Add onion and cook until soft and translucent 4 to 6 minutes.

Add chicken Neufchâtel cheese green chiles chicken broth taco seasoning salt and pepper.

Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.

Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)
This is a ‘Caldo’ or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.

Over medium-high heat, add the water to a large soup pot and bring to a boil.

Octopus should be added after about 20 minutes of boiling.

Oil should be heated in a skillet over medium-high heat while the octopus is boiling.

Add the pasilla pepper, potatoes, celery, and carrots.

Add the tomato and onion at the very end of the 15 minutes of frying.

It is not necessary to fully cook the ingredients.

Add the shrimp in their shells to the octopus after it has boiled for 20 minutes, then let it continue to boil for 5 more.

Add the browned vegetables to the pot and season with salt to taste.

Add corn, if using, along with the shrimp.

Allow the mixture to simmer for 15 minutes.