1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

Cooking Method:

1. In a slow cooker,combine all ingredients,except noodles and seasoning. 
2. Cover slow cooker and cook on high-setting for  4-6 hours,adding noodles during last 20 minutes to cook.
3. Turn off slow cooker.Discard bay leaf.
4. Season to taste with slat and black pepper.
5. Serve chicken noodle soup hot.

Cooking Method:

1. In pressure cooker,heat the butter and olive oil over medium heat.
2. Add leek,carrot, and celery.Cook,stirring occasionally, until vegetables are softened (for about 5 minutes).
3. Stir in minced garlic,potato and herbs.Cook for a further 2 minutes ,stirring to coat potatoes with fat.
4. Sprinkle in all-purpose flour and cook,stirring,for a few minutes.
5. Pour in dry white wine and fish stock.It will just cover vegetables.Bring to a boil and simmer for 1 minute.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
8. Set a timer to cook for 6 minutes.
9. Remove pot from the heat.Carefully open the pressure cooker.The potato and carrot should bee soft and tender.
10. Stir in milk and sliced salmon.Bring to a low simmer,uncovered.
11. Stir in heavy cream and heat through without  boiling.
12. Season with salt and black pepper to taste.
13. Serve smoked salmon chowder hot.

• 2 pounds (960 g) stewing beef meat,cubed
• 2 tablespoons vegetable oil
• 1 large yellow onion,peeled and diced
• 2 garlic cloves,peeled and minced
• 1 1/2 cups (370 ml) water
• 1 tablespoon dried parsley flakes
• 2 beef bouillon cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 carrots,peeled and sliced
• 14 1/2 oz (435 ml) can diced tomatoes
• 14 1/2 oz (435 ml) can beans,undrained
• 14 1/2 oz (435 ml) can corn,drained
• 4 oz (120 ml) diced green chilies

Cooking Method:

1. Heat vegetable oil in saucepan over medium-high heat.
2. Add meat and brown until no longer pink.
3. Transfer browned beef in slow cooker.
4. Stir in remaining ingredients.
5. Cover slow cooker and cook on high-heat setting for 30 minutes.
6. Reduce heat to low and cook for a further 4-6 hours.

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 4 pounds (1.8kg) beef short ribs,fat trimmed
• 2 red onions,peeled and diced
• 2 garlic cloves,peeled and chopped
• 28 oz (840 ml) can tomatoes
• 1/2 cup (125 g) brown sauce,heated
• 1 bay leaf
• 1/2 teaspoon fresh chopped basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon celery seeds
• 3 carrots,pared and cut into large pieces
• 1 turnip,peeled and cut into large pieces
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat vegetable oil in a large ovenproof casserole.
2. Add beef short ribs and sear 6-7 minutes over medium-high heat.
3. Turn pieces over and season with salt and black pepper.Cook for a further 5-6 minutes.
4. Stir in red onion and garlic,cook for additional 6-7 minutes.
5. Pour in tomatoes with juice,brown sauce and herbs.Season with salt and black pepper.
6. Increase heat to high and bring to a boil.
7. Preheat oven to 350 F (175 C).
8. Cover casserole and cook in preheated oven for 2 hours.
9. Add vegetables to pan and finish cooking 1 hour in oven.
10. Serve braised short ribs in hot sauce over mashed potatoes.More beef rib recipes>>>>>

Ingredients:

• 1/4 cup (60 g) unsalted butter,melted
• 3 slices bacon,chopped
• 1 carrot,peeled and chopped
• 1 stalk celery,chopped
• 1 yellow onion,peeled and sliced
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (725 ml) beef stock
• 4 mushrooms,washed and sliced
• 1/2 cup (125 g) tomato paste
• 1 bouquet garni
• 1/4 cup (60 ml) sherry
• salt and freshly ground black pepper to taste

Ingredients:

• 1 large leek, chopped
• 1 1/2 tablespoons unsalted butter
• 1 cup (250 g) sweet onion,chopped
• 2 cups (500 g) carrot,peeled and chopped
• 4 cups (1 kg) sweet potatoes,peeled and chopped
• 5 cups (1.25 L) low-sodium vegetable broth
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon salt
• freshly squeezed juice of 1 lemon
• dash of cayenne pepper
• sea salt and freshly ground black pepper,to taste

Ingredients:

• 4 cups (1L) chicken broth
• 1/2 cup (125 g) chopped carrots
• 2 teaspoons minced gingerroot
• 2 teaspoons soy sauce
• 1 teaspoon Asian sesame oil
• Chicken Wontons (see recipe below)
• 1 cup (250 g) sliced packed spinach leaves
• salt and cayenne pepper to taste

Cooking Method:

1. In a slow cooker,combine all ingredients,except sesame oil,spinach,wontons and seasoning.
2. Cover slow cooker and cook on low-heat setting for 4-5 hours,adding spinach leaves during last 10 minutes.
3. Stir in Chicken Wontons.
4. Season to taste with salt and cayenne pepper.

Chicken Wontons:

Ingredients:

• 8 oz (240 g) boneless,skinless chicken breast
• 1/2 cup (60 g) sliced green onions
• 1 teaspoon gingerroot
• 24 wonton wrappers

1. In a food processor,combine all ingredients,except wonton wrappers.
2. Process until finely chopped.
3. Spoon 1 full teaspoon of chicken mixture on each wonton wrapper;moisten edges with water,and fold in half diagonally to create triangles,sealing edges.
4. In a large sauce pan,boil 2-3 quarts (2-3 L) of water.
5. Add wontons and cook until they float to the top (for about 5-7 minutes).
6. Drain and add wontons into chicken soup.