Ingredients:

• 3 cans (14 1/2 oz (435 g)each) reduced-sodium fat-free beef broth
• 14 1/2 oz (435 g) can diced tomatoes
• 1 pound (480 g) lean beef meat,cubed
• 4 cups (1 kg) thinly sliced cabbage
• 2 cups(500 g) cubed potatoes
• 2 cups (500 g) shredded beets
• 2 cups (500 g) shredded carrots
• 1 cup (250 g) chopped onion
• 1 cup (250 g) shredded turnip
• 1 tablespoon granulated sugar
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 tablespoons red wine vinegar
• Dill Sour Cream (see recipe below)
• salt and freshly ground black pepper

For Dill Sour Cream:

• 3/4 cup (180 g) reduced-fat sour cream
• 2 tablespoons fresh dill weed
• 2 teaspoons freshly squeezed lemon juice

Ingredients:

• 4 cups (1 kg) vanilla ice cream
• 3 cups (750 g) blue frosting
• 4 cups (1L) milk
• 16 Oreo cookies
• marshmallows and chocolate chips for garnish

Cooking Method:

1. In a blender,combine vanilla ice cream,milk and Oreo cookies.Blend until smooth.
2. Pour milk mixture into cocktail glasses.
3. Top with blue frosting.
4. Insert chocolate chips  into marshmallows and place into blue frosting.
5. Add more Oreo cookies into frosting and serve immediately.

Ingredients:

• 1/2 cup (125 g) Cotija cheese
• 3 medium sweet potatoes,peeled and cut into 1/4x1/4 inch wedges
• 1 teaspoon garlic powder
• salt and 1/2 teaspoon freshly ground black pepper
• 1/4 cup (60 ml) extra virgin olive oil

Cooking Method:

1. Preheat your oven to 425 F (220 C).
2. Line baking sheet with aluminum foil.  
3. Arrange chicken wings in a single layer in lined baking sheet.
4. Season with salt and black pepper.
5. Bake in preheated oven for 25 minutes or until chicken wings are tender.
6. Meanwhile,in a mixing bowl,combine remaining ingredients.Mix well and set aside.
7. Remove baked chicken wings from the oven.
8. Drain off grease.
9. Pour honey mixture over chicken wings to coat well.
10. Return chicken wings to the oven and bake for a further 5-7 minutes.
11. Remove from the oven,sprinkle with freshly chopped parsley and serve.

Cooking Method:

1. In a crock pot,combine Worcestershire sauce,beef stew,beef broth,sliced mushrooms and Lipton onion soup mix.
2. Cover crock pot and cook on low-heat setting for 5-6 hours or until meat is cooked through.
3. Stir in sour cream and half-and-half.
4. Remove beef Stroganoff from crock pot.
5. Serve over cooked noodles.

For Poppy Seed Sauce:

• 1 tablespoon poppy seed
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup(125 g) unsalted butter,melted
• 1 tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Cooking Method:

1. Lightly grease slow cooker with nonstick cooking spray.
2. Place beef ribs in slow cooker.
3. In a small mixing bowl,combine remaining ingredients.Stir well.
4. Pour honey mixture over beef ribs.
5. Cover crock pot and cook on low-heat setting for 6-8 hours.
6. Remove cooked beef ribs from slow cooker.Serve hot on the bed of Romaine lettuce.