3 cups shredded cabbage
1 cup shredded carrots
3 green onions, sliced diagonally
1 Tbsp. sugar
2 Tbsp. lime juice
2 Beef flavored Bouillon Cubes
1/2 tsp. ground cumin
2 Tbsp. olive oil
1 1/2 -lb. flank steak
8 (6-in. ea.) fajita size flour tortillas, warmed


Combine first 5 ingredients in a bowl. Season with salt and pepper; set aside.
Combine, Beef flavor Bouillon Cubes cumin and olive oil in a small glass bowl and microwave on high 20 seconds. Stir until blended. Coat steak with bouillon mixture and grill about 8 minutes or until desired doneness, then slice steak. Serve in tortillas with cabbage slaw. Garnish with fresh chopped cilantro and hot pepper sauce.

American-style pineapple & banana pancakes



Ingredients: (American-style pineapple & banana pancakes)

100g/4oz fresh or drained canned pineapple
1 banana, sliced
100g self-raising flour
1 tsp baking powder
1 tsp cinnamon
3 tbsp light muscovado sugar
1 egg
100ml milk
sunflower oil, for frying
Greek yogurt and maple syrup, to serve

Directions: (American-style pineapple & banana pancakes)

  1. Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
  2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
  3. Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
  4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over

American-style pancakes with vanilla berry compote



Ingredients: (American-style pancakes with vanilla berry compote)

For the compote

500g frozen mixed summer fruits
100g caster sugar
1 tsp vanilla extract

For the pancakes

250ml full-fat milk
2 eggs
4 tbsp sunflower oil, plus extra for frying
175g plain flour
4 tsp baking powder
1 tbsp caster sugar

Directions: (American-style pancakes with vanilla berry compote)

  1. To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
  2. Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
  3. Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
  4. Serve warm pancakes topped with warm or room temperature compote.

American-style salad with palm hearts



Ingredients: (American-style salad with palm hearts)

2 Cos lettuces
2 large ripe avocados
400g can palm hearts, drained
140g wedge blue cheese, such as Danish blue or stilton
handful toasted pine nuts

For the dressing

100ml/3½ fl oz extra-virgin olive oil
2 tbsp balsamic vinegar

Directions: (American-style salad with palm hearts)

  1. Remove the outer leaves of the lettuce and cut each heart into quarters from top to bottom. Soak in a sink filled with cold water for a few minutes. Split the avocados and remove the stones. Scoop the flesh out with a spoon and chop into large chunks. Cut the palm hearts into chunks of the same size. Using a sharp knife, cut the cheese into small pieces. Whisk together the dressing ingredients with some salt and pepper.
  2. Drain the lettuce, then tear into bite-sized pieces and divide between four bowls. Pile a quarter of each of the other ingredients on top of each serving. Pass round the dressing and let everyone toss their own salad.

American-style sticky beef ribs

Ingredients: (American-style sticky beef ribs)

1/2 cup tomato sauce
1/4 cup honey
2 tablespoons Chang’s Soy Sauce
2 tablespoons malt vinegar
1 tablespoon brown sugar
1 teaspoon powdered mustard
1kg beef ribs
Vegetable oil, for deep-frying
4 Sebago potatoes, peeled, very thinly sliced
Dressed spinach leaves, to serve

Directions: (American-style sticky beef ribs)

  1. Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
  3. Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack.
  4. Serve ribs with potato crisps and spinach.