In a slow cooker turned to low, add all ingredients except for the meatballs and sour cream. Whisk the ingredients together and then add meatballs. Give the meatballs a good stir and cover. Cook for 6 hours on low. When the meatballs are warmed through, turn the crock pot to warm and add sour cream. Stir to combine and serve immediately. Serve as they are, over rice, noodles or potatoes.
Preheat oven to 425 degrees. Prepare a baking sheet with non stick cooking spray.
In a small bowl prepare crema, add all of the crema ingredients and mixing to combine. Set aside.
In the slow cooker, add chicken and pour the Cherry Soda over top. Cover and cook for 4 hours.
Drain any remaining liquid and shred chicken with two forks. When finished, add desired amount of barbecue sauce in 1/2 bottle increments and continue cooking until sauce is heated through.
Serve on a bun with cheese.
Place chicken in slow cooker on low. Sprinkle chicken with salt and liquid smoke, under seasoning to start. Cook on high for 3-4 hours. When chicken is tender, shred apart keeping the meat in the cooking liquids. Add any additional salt and liquid smoke if desired. Serve on Hawaiian rolls, with grilled pineapple, teriyaki or barbecue sauce.
Preheat oven to 400°.
In a large bowl, mix together the beef, dry soup mix, bread crumbs (chips), egg and pepper. Press slider meat mixture into an ungreased 10 x 15 inch cookie sheet. Pierce the meat all over with a fork and bake for 10 minutes or until the internal temperature reaches 160°.
In a medium skillet, heat the sesame oil over medium high Heat. Add the ground beef and minced garlic and brown until meat is cooked through. Drain any remaining oil.
In a small bowl add soy sauce, brown sugar, ginger, and the red pepper flakes. Pour sauce into skillet with the beef and simmer for 5 minutes until the sauce thickens and reduces.
Place chicken breasts in a baking dish and pour entire bottle of dressing over the chicken. Let the dressing marinade the chicken for 30 to 45 minutes in the refrigerator.
Grill chicken breast until internal temp reaches 165 degrees.
Optional: baste chicken with remaining dressing in baking dish.
Prepare tortellini according to package instructions.
Heat a medium to large skillet to a medium temperature. Add shrimp to the skillet adding salt and pepper. Toss and cook shrimp until starting to pink and tails curl in. Just before removing shrimp from the heat add the basil and parsley. Toss to coat.
Preheat oven to 375 degrees .
Mix all ingredients, except Doritos® and cheese, in a bowl and then transfer into a 9 x 13 baking dish, cover with foil.
Bake for 30 minutes, remove foil and add Doritos® (either mix in the casserole or sprinkle on the top of the casserole) and top with cheese. Cook another 10 minutes or until cheese melts.
In a large bowl mix together all ingredients using your hands, being sure not to over mix. In the bowl divide the meat into 4-5 sections, and then divide each of those in half giving you 8-10 equal size burgers. Grill the burgers until they reach 165 degrees and have started to brown. Remove from heat and serve on a thin bun with your choice of greens, guacamole and sliced tomato.
