Prep 30 m Cook 3 h 30 m Ready In 4 h Generously season roast on all sides with salt, black pepper, and granulated garlic. Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium. Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute. Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble. Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes. Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce

Prep 15 m Cook 40 m Ready In 1 h 55 m Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors. Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.) Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl. In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly. Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through. Garnish with cilantro if desired

Prep 10 m Cook 35 m Ready In 45 m 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. Mix onion and green bell pepper into ground beef. Mix tomato sauce, diced tomatoes with green chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture; bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes. Layer corn chips and hamburger mixture into serving bowls and top with Cheddar cheese

Prep 20 m Ready In 8 h 20 m Combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight. Stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. Stir mixture until evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to over night. Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve

Prep 10 m Cook 25 m Ready In 35 m Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 to 2 teaspoons drippings in the skillet. Cook and stir spinach, tomato, and garlic in the reserved drippings over medium heat until heated through, 1 to 2 minutes. Add bacon, linguine, Parmesan cheese, lemon juice, salt, and pepper to spinach mixture and toss

Prep 30 m Cook 1 h Ready In 1 h 30 m Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce in a bowl. Place stewed tomatoes in a large bowl; crush tomatoes using a fork. Add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons Worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. Spoon meatloaf mixture into the prepared baking dish. Form into a loaf, leaving about 1/2 inch between loaf and sides of dish. Spoon half the tomato topping over the loaf. Bake in the preheated oven for 45 minutes. Spoon the remaining tomato topping over loaf and top with mozzarella cheese. Bake until no longer pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)