Ingredients:

• 1/2 pound (240 g) egg noodles
• 7 tablespoons peanut oil fro deep frying
• 1 pound (480 g) green prawns,peeled,deveined,tails on
• 1 tablespoon Chines wine or dry sherry
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1 stalk fresh celery,sliced
• 3/4 cup (180 g) dried mushrooms,soaked in warm water for 20 minutes,stems removed and sliced
• 1 yellow onion,peeled and sliced
• 1 cup (250 g) snow peas
• For Seasonings:2 teaspoons dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 teaspoon soy sauce

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:

• 2 stalks celery,finely chopped
• 8 oz (240 mushrooms,thinly sliced
• 2 teaspoons vegetable oil
• 12 oz (360g) cooked chicken meat,cut into small pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 8 water chestnuts,quartered and diced
• 4 cups (1L) chicken stock
• 4 oz (120 g) bean sprouts
• 1 large egg,beaten
• salt and freshly ground black pepper to taste

Ingredients:

• 1 pound (480 g) stewing beef steak,cubed
• 1 2/3 oz (50 g) plain flour
• 3 teaspoons paprika
• olive oil
• 2 leeks,sliced
• 1 yellow onion,peeled and sliced
• 2 tablespoons redcurrant jelly
• 1 cup (250 ml) dry red wine
• 1 1/4 cups (310 ml) beef stock
• 1/2 cup (125 g) button mushrooms

• Cobbler:

  • 3 1/3 oz (100 g) self-raising flour
  • 1/3 cup (80 g) natural yogurt
  • 2 tablespoons olive oil
  • chopped fresh parsley

Ingredients:

• 3 tablespoons all-purpose flour
• 1 teaspoon salt and 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 2 pounds (960g ) round beef steak,fat trimmed and cubed
• 1 pound (480 g) small red potatoes,cut into quarters
• 8 oz (240 g) fresh mushrooms,sliced
• 2 garlic cloves,peeled and minced
• 1 cup (250 g) diced onion
• 14 1/2 oz (435 g) can diced tomatoes
• 6 oz (180 g) can tomato paste
• 1 cup (250 ml) beef broth
• 1/2 cup (125 ml) dry red wine
• 2 tablespoons Worcestershire sauce
• 1 cup(250 g) frozen green peas,thawed

Ingredients:

• 2 large eggs
• 1/2 red bell pepper,cubed
• 10 oz (300 g) tomatoes,sliced
• 1 small yellow onion,peeled and cubed
• 2 cloves garlic,peeled and finely chopped
• 3 1/3 oz (40 g) uncooked quinoa
• 5 oz (150 g) mushrooms,washed and cubed
• olive oil for frying
• 1/4 teaspoon paprika
• dash of ground chili pepper
• 1/2 teaspoon dried oregano
• fresh parsley and oregano
• grated Parmesan cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a crock pot,combine Worcestershire sauce,beef stew,beef broth,sliced mushrooms and Lipton onion soup mix.
2. Cover crock pot and cook on low-heat setting for 5-6 hours or until meat is cooked through.
3. Stir in sour cream and half-and-half.
4. Remove beef Stroganoff from crock pot.
5. Serve over cooked noodles.