For all marinades: Pierce chicken with a fork and place the chicken pieces in a zipper-top plastic bag. Pour in enough marinade to just cover the meat. Keep in the refrigerator while marinating. Discard any leftover marinade that has been in contact with the meat. See chicken cooking and […]

Peppercorn Honey Mustard
2-1/2 cups Dijon mustard
1 jar (9-1/2 ounces) extra-grainy Dijon mustard
3/4 cup honey
2 tablespoons cracked black pepper
Combine Dijon mustard, extra-grainy Dijon mustard, honey, and pepper in medium bowl. Whisk until blended.
Spoon into 4 (1-1/4-cup) containers.
Store refrigerated up to 4 weeks.

Yes, I know the month is 2/3s over and I should have posted about this earlier.
Coney Sauce
1/2 lb. ground beef
1 8-oz. can tomato sauce (1 cup)
1/4 cup chopped onion
1/4 cup water
1 clove garlic, minced
1/2 tsp. salt
3/4 tsp. chili powder
Saute the ground beef in a skillet until browned. Break it up into fine pieces. […]

From Newsday.com:
Homemade “Big Mac”
3 ounces (96 percent lean) ground beef (about 1/3 cup)
2 pinches salt
1 sesame seed hamburger bun and 1 bun bottom
1 slice (1/2 ounce) 2 percent milk yellow American cheese
2 tablespoons plus 1 teaspoon sauce (see next recipe), divided
1 teaspoon finely chopped white onion
1/3 cup shredded iceberg lettuce
2 rounds dill pickle
Divide the beef […]

An Indonesian peanut sauce.
Gado-Gado
1 cup chopped onion
2 cloves crushed garlic
1 bay leaf
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1 tablespoon peanut oil
1 cup peanut butter
1 tablespoon honey
1/4 teaspoon cayenne
juice of 1 lemon
1 tablespoon cider vinegar
1/2 cup coconut milk
1 3/4 cups chicken or vegetable stock
Cook the first 5 ingredients in peanut oil. When onion is transparent, […]