FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight. The next day, mix in the buttermilk, then grill the chicken until cooked through. Yoll love it!"

Prep 5 m Cook 10 m Ready In 8 h 15 m Puree olive oil and chipotle peppers in a blender until smooth. Spread over flank steak, and marinate in the refrigerator overnight. Preheat a grill for medium-high heat. Grill the flank steak to desired doneness, about five minutes per side for medium

Prep 25 m Cook 2 h Ready In 10 h 25 m Place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth. Dunk wings in the mixture, and arrange in single layer on baking sheets. Spread remaining mixture evenly over wings. Cover with aluminum foil, and refrigerate 8 hours, or overnight. Preheat oven to 300 degrees F (150 degrees C). Bake wings 2 hours in the preheated oven

Prep 10 m Cook 20 m Ready In 30 m Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes. Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes. Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces. Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes

Prep 10 m Cook 8 h 22 m Ready In 8 h 32 m Heat oil in a skillet over medium-high heat and cook pork chops until browned on all sides, 7 to 10 minutes. Transfer to the slow cooker. Cook onions in the same skillet over medium-low heat until soft and browned, 8 to 10 minutes. Add garlic and sugar; cook and stir for 2 to 3 minutes. Add cider and bring to a boil. Pour mixture over pork chops in the slow cooker. Cook on Low until pork chops are tender, about 7 1/2 hours. Stir in peas; cook until tender, about 30 minutes more. Transfer pork chops to a serving plate. Add butter to the sauce in the slow cooker; stir until melted. Pour sauce over pork chops

Prep 15 m Cook 1 h Ready In 1 h 25 m Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish. Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef. Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese. Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving