Prep 20 m Cook 20 m Ready In 40 m Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer. Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes

Prep 15 m Cook 20 m Ready In 35 m Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold

Prep 25 m Cook 15 m Ready In 55 m Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste. Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar. Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure. Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables."

Rinse chicken and pat dry. Place in a shallow glass bowl and pour 1/2 bottle of salad dressing over it. Cover and refrigerate for at least 3 hours. Lightly oil grill and preheat to medium high. Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear

Prep 40 m Cook 2 h 20 m Ready In 3 h Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl. Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles. Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl. If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl. Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl. Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine. Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce. Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours

Prep 10 m Ready In 10 m Reserve about a half cup of chopped dried beef. In a separate medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt. Mix well and roll into a ball. Roll the ball in the reserved beef, coating the entire outside of the ball