In a pyrex or ceramic bowl combine all ingredients except shrimp.  Whisk together. Boil shrimp until just pink(approx. 2 min.). Drain shrimp and add to marinade, stirring to coat. Cover and refrigerate 3 to 4 hours before serving.

Sprinkle chicken breasts with salt and pepper. Heat the oil over medium heat in a large heavy teflon skillet. Add the chicken and cook on both sides until golden. Add the garlic and cook until soft, being careful not to burn. Sprinkle in the thyme and marjoram, cover the pan,reduce heat to low, and cook for 15 minutes, or until the chicken breasts are cooked through. Remove the chicken to a serving platter and keep warm. Increase the heat to medium and pour in the vinegar, scraping the bottom to loosen any bits. Add the stock or water and the sun dried tomato. Stirring constantly, cook the sauce until reduced by half. Remove from heat and stir in the sour cream. Pour the sauce over the chicken and sprinkle with fresh minced herbs.

Mix all ingredients except fish in a pyrex or ceramic bowl. Spray  baking pan with teflon coated spray or if you prefer rub pan with just a touch of olive oil to keep fish from sticking. Place fish in baking pan, brush on both sides and pour ingredients over fish and let stand for 1/2 hr. Bake in same pan at 350 degrees until it flakes with a fork-approximately 1/2 hr.

Preheat oven to 300 degrees. In a heavy ovenproof pyrex or corning casserole dish, warm the oil over medium-high heat. Add the beef and brown on all sides. Add the vinegar, tomato sauce,tomatoes, honey, salt, garlic, rosemary, cinnamon, cumin, black pepper, cloves and bay leaf and stir. Add the water, onions and parsley. Cover and bring to a boil, then place in oven. Bake for 1 hour or until the meat is tender, adding water if necessary. Remove bay leaf before serving.