6 strips of short ribs
2 cans cream of mushroom soup
1 can (10-3/4oz) tomato soup
1 pkg. Lipton onion soup
carrots, cut into bite size pieces
celery, cut into bite size pieces
potatoes, cut into bite size pieces
1 large onion, chopped

In a large mixing bowl combine all the soups. Add the vegetables. Set aside. Cut the ribs into thirds, and place in a 9X13 baking pan. Pour soup over ribs and cover. Bake at 375 degrees for 1&1/2 to 3 hours, depending on size of vegetables. When vegetables are soft, your stew is ready! Very filling & ono!
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5# chicken thighs
2 & 1/2cups all-purpose flour
3 Tbsp. salt
1 tsp. black pepper
2 Tbsp. garlic powder
1 tsp. dried basil
1 & 1/2 cup whole milk or buttermilk
2 tsp. dill weed
3 sticks Crisco shortening or vegetable oil

In a large bowl you’re going to soak the chicken thighs in the milk and dill weed for at least an hour before frying, or you can soak overnight. In a gallon size Ziploc bag, combine in the flour, salt, pepper, garlic powder and dried basil. Mix until well combine and set on the side. When you're ready to cook the chicken, heat the oil in a large wok or frying pan, on med-high heat. When the oil is hot and sizzling, take the chicken out of the milk one by one and roll it into your flour mixture and fry at least 5-8 minutes on each side or until nice and golden brown. Also be sure to cut a small slice into the chicken to check if there is no blood in the middle and is cooked through. When done cooking, places on a paper towel covered plate to soak up oil. Enjoy with favorite sides. ONO!
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1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tails on or off
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes, optional
1/2 cup dry white wine, like Sauvignon Blanc or low-sodium chicken broth
1 & 1/2 Tbsp. lemon juice, plus wedges for serving
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste

Pat dry and season with 1/2 tsp salt and 1/2 tsp pepper. Next, seat 1 tbsp. olive oil and 1 tbsp. butter in a large non-reactive skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until just opaque and cooked through. Remove to a plate immediately so they don’t overcook. Now, lower heat to medium. Add remaining olive oil and butter. Sauté garlic and red pepper flakes (if using) for about 30 seconds, until fragrant. Add wine and simmer 2 minutes until reduced by half. Stir in lemon juice. Return shrimp to the skillet along with any juices on the plate and toss to coat in sauce. Remove from heat, stir in parsley. Taste and add more salt and pepper to taste. Spoon over pasta or serve with crusty bread for dipping. Serve with lemon wedges to squeeze over the top.

RC: Natasha Kravchuk from natashaskitchen.com
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1 cup White vinegar
1 cup Water
2 pieces Bay leaf
12 cloves Garlic, smashed
1 & 1/2 Tablespoons Kosher Salt
1 Tablespoon Hawaiian chili pepper water (or 1 teaspoon crushed red pepper)
2- 2 & 1/2 lb. Pork chops

Mix all ingredients until salt fully dissolves.
Add pork chops to mixture and fully submerge.
Marinate at least 4 hours (overnight is best).
Remove pork and pat dry.
Grill or pan-sear until nicely charred and cooked through (165°F). Serve hot with a side of rice.
Tip: Save 1/2 cup marinade, boil it, then spoon over pork + rice for extra flavor.

RC: Foodland.com
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1 pound ground beef
1 (8 ounce) package egg noodles
1 (10.5 ounce) can fat-free condensed cream of mushroom soup
1 tablespoon garlic powder, or to taste
1/2 cup sour cream
salt and ground black pepper to taste

Sauté ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside. Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally. Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper. Serve hot and enjoy!

RC: Allrecipes.com
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