Prep 15 m Cook 2 h 30 m Ready In 2 h 45 m Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep. Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag. Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan. Bake about 2 1/2 hours or until meat and vegetables are tender. Cut open top of oven bag carefully. Remember: Always support bag with pan. Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired

Prep 15 m Cook 45 m Ready In 2 h Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken. Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight

Prep 10 m Cook 25 m Ready In 35 m Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Combine turkey, stuffing mix, chicken broth, buttermilk, Italian seasoning, salt, and pepper in a bowl. Divide mixture among the muffin cups. Bake in the preheated until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Prep 10 m Cook 45 m Ready In 55 m Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock. Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes. Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles

Prep 15 m Cook 35 m Ready In 2 h 50 m Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot

Prep 20 m Cook 25 m Ready In 45 m Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm. Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes. While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs. Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately