Chefs’ best meals for under $10

1. Preheat oven to 450°F.

2. Peel the sweet potatoes and cut in half lengthwise. Cut the halves into 1/4-inch-wide strips like cottage fried potatoes.

3. Spray the potato strips with vegetable oil spray.

4. Spread sweet potatoes in single layer on a baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 17 minutes.

5. Season potatoes with salt and pepper and serve.

1. Cut the steak, against the grain, into strips 1 inch x 1/2 inch.

2. Heat half the oil in a large cast-iron skillet for 30 seconds.

3. Add the onions and cook over medium heat for 8 minutes until golden brown.

4. Add the mushrooms to the onions, season with salt and pepper; continue to cook for 5 minutes, remove and keep warm.

5. Add the remaining oil to the same skillet, heat for 30 seconds and add the sliced steak. Season the beef with salt and pepper, add the garlic and cook for 3 minutes before turning the strips — cooking the beef 2 additional minutes.

6. Return the onion-and-mushroom mix to the beef, stir to combine, remove and place on a platter.

7. Warm the tortilla in an oven or toaster oven for 1 minute before dividing the beef and vegetable mixture between the 4 tortilla.

8. Serve with salsa if desired.

1. Preheat the oven to 375°F. Combine the nutmeg, cinnamon and sugar.

2. Put the bread cubes in a bowl and toss with the sugar mixture and melted butter.

3. Peel, core, and slice the apples into 1-inch cubes.

4. Line the bottom of 4 ovenproof pudding cups with 1/2 of the bread cubes.

5. Spoon the apples over the bread and top with remaining bread cubes.

6. Place in the oven and bake for 30 minutes or until apples are tender and the topping is brown.

7. Serve with cream that has been whipped till thickened.

Preheat your oven to 400°F. Grease an 8-inch baking dish with the butter and set it aside.

Heat the olive oil in a non-stick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.

Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.

Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.

Prepare the cornbread mix according to the manufacturer's instructions. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for five minutes before cutting into squares and serving.

To prepare the braised cabbage:
Sauté the bacon in a heavy large wide pot over medium heat until golden brown, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the carrots, onions and leeks to the same pot and sauté until the leeks soften, about 3 minutes.

Separate the cabbage leaves, add the garlic and thyme and add them to the pot. Cook until the cabbage wilts, stirring often, about 12 minutes. Season with salt and pepper. Add the sherry and simmer until most of the liquid evaporates, stirring often, about 10 minutes. Add the stock and bring to a simmer.

Cover the pot and simmer over medium-low heat until the cabbage is tender, stirring occasionally, about 12 minutes. Stir in the cooked bacon and season the mixture to taste with salt and pepper.

To prepare the pork shoulder:
Place a large cast-iron casserole dish over a high heat, season pork with salt and pepper, place fat side down into the hot pan. Brown all sides. Remove from, the pan and pour off excess fat.

Add the onions and sauté for 2-3 minutes until soft, add the garlic and herbs and sauté for a further 2 minutes. Add the carrots, celery and cook for 2-3 minutes. Reduce the heat to low and add pork. Deglaze with red wine and reduce for 5 minutes. Add stock and cover and slowly cook for 2-3 hours until pork literally falls apart when picked up.

Remove from pot and strain, discard and remove vegetables. Strain and remove jus. Place a small saucepan over a medium heat and jus for 10-15 minutes. Place a large nonstick sauté pan over a high heat. Once the pork is cool, break into 4 pieces. Place the pork into a hot pan and sauté until the outside is crisp. Remove from the pan and serve with braised cabbage.