Mix all the ingredients together and leave to marinade for at least one hour. Cook over a barbecue, under a grill or in the oven at 230 c, 450 f, gas mark 8.

Combine the soy sauce and ginger. Bring to boiling; serve hot.

In food processor or blender, combine bell peppers, vinegar, wine, garlic, olive oil and white pepper. Process until smooth. Pour into small saucepan and simmer 10 minutes.

Preheat Sizzling Skillet in e oven at high for about 6 1/2 minutes.Place butter on preheated skillet to melt.Spread evenly across surface.Place steak on skillet.Microwave at high for 4 minutes turn steak over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with one of the sauces.Serves 4 to 5.

This is a basic vinaigrette-style dressing that works well with shredded vegetables. IN A BOWL, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 Cup

Stir together and serve with ham, pork, or veal.

Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & shrimp paste. Fry together in a little vegetable oil until the onion is golden. Add the pan drip- pings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce […]

1. Heat 2 tablespoons of the oil in a 3 quart non-aluminum saucepan. Add the onion, celery, and carrot and saute over low heat until the vegetables just begin to color. Use a slotted spoon to remove the vegetables to a plate. Set aside until needed. 2. Add the remaining tablespoon of oil to the […]

Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls.

* chopped and drained, reserving liquid Cook tortellini; rinse and drain well. Toss with the marinated artichoke hearts and the peppers. Combine remaining ingredients, including reserved artichoke liquid, and toss with tortellini.