Preheat your oven 200 C.

Wash the potatoes and prick several times with a fork. bake the potatoes for 1 hour. Remove from oven and let potatoes cool.

Peel the potatoes if desired or just go right to cutting them with skin on into chunks. Set aside.

Preheat your oven now to 180 C.

In a large bowl combine the rest of the ingredients, add the potato chunks and toss gently to coat potatoes. Pour this into a 9x13 baking dish and bake for 40-60 minutes or until hot and bubbly, serve.

Preheat oven to 180 C. Spray a 9x13 baking pan with olive oil.

Combine soy sauce, the 1/2 cup water, brown sugar, ginger, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.

Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour 1 cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

While the chicken is baking, steam or boil the vegetables until just tender and crisp.

When the chicken is cooked, and the vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.

Peel the eggplants using a vegetable peeler, begin at one end and remove a strip of peel from end to end. Leave a strip of peel about the same width, then peel another strip from end to end. Slice the eggplants about 1/4 inch thick and place in a large bowl of salted water and let them soak for about 30 minutes.

Slice the green pepper into thin rings. Grate 1 large tomato or maybe 2 plum tomatoes.

Cook the onion in 1 tablespoon of olive oil in a large skillet until tender. Then add the bell pepper slices and cook until soft. Then add the ground beef and cook until browned, then add the grated tomato, 1 tablespoon of tomato paste, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the allspice. Mix this together, reduce heat to a simmer, cover and cook for about 10 minutes then remove from heat.

Grate the other 3 large tomatoes or 4-8 plum tomatoes and put them into a small saucepan. Add the remaining 1 tablespoon of tomato paste, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, oregano, and sugar. Simmer this on low heat for about 10 minutes then remove from heat.

Remove the eggplant slices from the water and blot them dry with paper towels. Fry them on both sides in olive oil until tender and golden brown on both sides. Drain them well on paper towels.

Line the bottom of a large baking dish with the fried eggplant slices to make a single layer, make sure there are no gaps between the pieces. Spread the tomato sauce over the eggplant. Next, cover the tomato sauce layer with the meat mixture.

Preheat your oven to 180 C.

In a large pan, melt the butter over medium heat. Whisk in the flour and cook for a minute, then whisk in the milk and continue whisking until the sauce thickens, when it has the consistency of pudding it is ready.

Pour the hot sauce over the meat layer, covering it completely. Sprinkle the grated cheese evenly over the top of the casserole. Bake for 30 minutes or until the top turns golden brown and the casserole is heated through.

Let the casserole rest for at least 10 minutes before cutting and serving.

Preheat your oven to 200 C. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.

In a large skillet, cook beef, onion, and garlic over medium heat until beef is thoroughly cooked, then drain off the fat. Stir in tomatoes, corn, and chili powder. Heat to boiling then pour in ungreased 11x7 inch glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.

Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

Preheat your oven to 230 C.

Cut each chicken breast in half lengthwise then flatten a bit with the smooth side of a tenderizer mallet. Coat the chicken in flour.

In a large nonstick skillet, melt 2 tablespoons of butter over medium high heat and cook the mushrooms for 3 to 5 minutes, stirring constantly. Remove the mushrooms to a bowl, then cook the chicken in batches, adding more butter as needed, 2-3 minutes per side. As the chicken is cooked, place in a large baking dish in layers, leave the drippings in the skillet. After all the chicken is cooked, pour the mushrooms over the chicken.

Using the same skillet, add a tablespoon of butter and add chicken stock and bring to a boil, reduce heat to a simmer for 10 minutes, stirring occasionally. Season with salt and pepper to your liking and pour the sauce over the mushrooms and chicken. In another bowl, mix together the cheeses and spring onion and sprinkle that over the mushrooms and chicken.

Bake for 12-14 minutes, serve with a buttered pasta or potato on the side.