Prep 15 m Cook 1 h Ready In 1 h 15 m Cut ribs into serving size pieces and place in a 9x13 inch baking dish. Preheat oven to 325 degrees F (165 degrees C). In a medium saucepan saute onion, garlic and mushrooms in oil until tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce, water and chili sauce and mix together well. Warm mixture throughout. Pour this sauce over the ribs and bake in the preheated oven for 1 hour or until ribs are tender and internal temperature has reached 160 degrees F (70 degrees C). Baste often with sauce

Prep 10 m Cook 40 m Ready In 50 m Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat. Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly

Prep 15 m Cook 25 m Ready In 1 h 10 m Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes. Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center. Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately

Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set aside. In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill several hours

Cook pasta in a large pot of boiling salted water until al dente. Drain. In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes. In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat. Bake in a preheated 375 degree (190 degree C) oven for 20 to 30 minutes

Prep 10 m Cook 40 m Ready In 50 m Melt the butter in a skillet over medium heat. Place onion, celery, and green pepper in the skillet, and cook 5 minutes. Mix in the ketchup, brown sugar, chili powder, and Worcestershire sauce. Season with salt. Cook over low heat until bubbly. Stir in the turkey, cover, and simmer 30 minutes