Beef

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes. Heat flour tortilla on hot griddle are microwave 1 or 2-appormately 10 seconds 10 or 12-one minute.Spoon about 2 or 3 tablespoons of beef evenly down center of each tortilla; sprinkle evenly with cheese. Roll up tortilla.

In a large bowl, combine the brown sugar, onion powder, cocoa powder, garlic powder, cumin, red pepper, salt, and pepper. Rub the mixture evenly over pork chops.Add the oil to a large skillet over medium heat. Add the pork chops and cook 4 to 5 minutes per side, until no longer pink. Serve warm.

Cut meat in one inch squares. Brown meat in fat. Add gravy mix, water and remaining ingredients. Simmer for two hours on stove. Serve over rice.

Cut steaks, pepper and onion into 1" squares or cubes. Put half of the chopped items on a skewer in the desired order. Cook the kabobs on high for 5-7 minutes (a little more than half way cooked), flip and cook until done (another 3-5 minutes).

Rub a thin layer of olive oil over each pork loin. Salt and pepper to taste. Grill on low to medium for 22 to 30 minutes, flipping about 8-10 minutes in. 4 servings

Grill burgers on medium to medium-high heat for 7-12 minutes.

Mix Italian Salad Dressing, Garlic and Worcester Sauce to taste to half to 3/4 the height of the London Broil. Add Ground Rosemary and salt and pepper to to taste. Set oven to broil and cook each side 6 to 10 minutes, depending on thickness of the London Broil.

Saute garlic in oil for a minute. Add ginger and saute another minute. Add the sliced beef, cook until mostly done. Remove the beef and set aside. Add the water and soy sauce and bring to a simmer. Dissolve in the brown sugar. Stir the sauce until it thickens slightly (add flour or corn starch if needed) and add the beef. Simmer and stir until sauce is just thicker than syrupy.

Reduce the wine to 1/2 cup in a medium-sized saucepan over medium heat. Bring pasta to a rolling boil in 4 quarts of water for about 8-10 minutes. While the pasta is cooking, saute the garlic and onion in 2 tablespoons of broth until lightly brown. Add the wine and simmer over low heat for a minute. Drain the pasta and add to the skillet with the sauce. Add the ham, cheese, parsely, sage, pepper and remaining broth. Toss well and allow the cheese to melt. Enjoy.

Preheat the oven to 375 degrees. Place the tenderloin on a piece of aluminum foil and place on a pan. Fold up the sides of the foil to catch the juices and mostly cover the tenderloin. Salt and pepper, then drizzle the Worcestershire sauce slowly from one end of the tenderloin to the other. Cook about 45 to 55 minutes (check the tenderloin packaging).

Cook Basmati rice as directed on packaging. Slice and cook beef in a skillet, then add the chopped vegetables and sauces. Cook until veggies are soft from cooking in the sauces. Serve over the rice when done.