Place chops in large, resealable bag; pour vinaigrette dressing over.

Seal bag and refrigerate for 2 to 24 hours.

Prepare medium-hot grill.

Remove chops from marinade and pat dry.

Discard remaining marinade.

Grill chops directly over heat for about 8 to 10 minutes, turning once.

Preheat oven to 350°F.

Lightly spray a medium baking dish with vegetable cooking spray; set aside.

Rinse chicken pieces and pat dry.

In a shallow bowl, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger.

Dip chicken pieces in yogurt, then into crumb mixture.

Place in prepared dish.

Bake, uncovered, for 45 to 50 minutes or until chicken is tender.

Preheat oven to 325 degrees.

Trim excess fat from ribs.

Rub with a mixture of pepper, paprika, and dry mustard.

Cut into 6 serving portions and place in a baking pan.

Bake for 45 to 60 minutes.

Remove pan from oven and pour off fat.

Combine the remaining ingredients and pour over the ribs.

Cover and let stand 15 minutes.

Return ribs to 350 degree oven and bake, covered, for 1 1/2 hours.

Remove cover, baste, and bake for an additional 1/2 hour.

Scrub potatoes thoroughly and prick with a fork.

Arrange on a microwave-safe plate.

Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once.

Cool.

Halve each potato lengthwise.

Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell.

Cover and chill the leftover fluffy white part of potatoes for another use.

Combine the cooking oil, chili powder, and hot pepper sauce.

With a pastry brush, brush the insides of the potato halves with the oil mixture.

Cut the potato halves in half lengthwise.

Return to the baking sheet.

Sprinkle potato quarters with bacon, tomato, and green onion.

Top with cheese.

To make ahead, cover and chill for up to 24 hours.

In 3-quart saucepan, over medium-high heat, saute turkey thighs in oil until all sides are browned.

Add tomato, green pepper, garlic, lemon juice, seasonings, salt and pepper.

Cover, reduce heat to low and simmer about 12 minutes or until turkey is done.

Cook until thickened.

Turn into a fine sieve and force through to remove seeds.

Turn into mixing bowl and whisk in oil and vinegar, salt and pepper to taste.

Stir in vegetables and salmon; mix well and chill for at least 2 hours.

To serve: Spoon 1 cup each into 4 chilled bowls.

Sprinkle each bowl with 2Tbs toasted almonds and some of the chopped cilantro.

Drizzle with additional oil, if desired.

Prepare charcoal grill for direct-heat cooking.

In medium-size bowl combine turkey, oats, egg, garlic powder and pepper.

Divide turkey mixture in half.

On 2 pieces (each 10-X 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle.

Sprinkle onions and relish over one circle of turkey mixture, leaving a 1/2-inch border around outside edges; top with catsup and mustard.

Cut cheese into 4 equal strips and arrange cheese strips, spoke-fashion, over catsup and mustard.

Carefully place remaining turkey mixture circle on top of cheese.

Remove top layer of wax paper from turkey mixture.

Press turkey mixture edges together to seal.

Lightly grease cold grill rack and position over hot coals.

Invert giant burger onto grill rack; remove wax paper.

Grill burger 8 minutes per side or until internal temperature of 165 degrees F. is reached on meat thermometer.

To turn burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then slide back onto grill rack*.

To serve, cut burger into fourths.

Serve with lettuce and tomato slices if desired.

* Can also use greased grill basket if desired.

Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.

Beat the whipping cream until soft peaks form.

Fold in to egg and milk mixture and sprinkle with nutmeg.

Serve chilled.