Cooking Method:

Cooking Method:

Cooking method:

1. Preheat your oven to 350 F (175 C).
2. Line a standard-sized muffin tray with muffin papers.
3. Set aside.
4. In a small bowl,combine ground pretzels and melted butter.Mix well.
5. Spoon butter mixture into each muffin paper and pat down with finger to flatten.
6. In a large mixing bowl,combine cream cheese and peanut butter.Beat until smooth.
7. Stir in sugar and mix until no granules remain.
8. In another mixing bowl,combine egg,vanilla and heavy (double) cream.Mix until smooth.
9. Arrange a peanut butter cup in the center of each muffin paper.Top with cheesecake mixture.
10. Fill the muffin papers to about ¾ full.
11. Bake in preheated oven for 15 minutes.
12. Cool completely in a pan.
13. Remove cooked and cooled cheesecakes from the pan and refrigerate for 2-3 hours.
14. Drizzle with melted peanut butter chips and serve immediately.

Cooking Method:

1. Rinse chicken thighs and pat dry with paper towels.
2. Place chicken pieces in slow cooker.Sprinkle with salt,black pepper and paprika.
3. In a mixing bowl,combine onion,garlic,sugar,coriander,cumin,cardamom,orange peel and orange juice.Mix well.
4. Spoon mixture evenly over chicken.
5. Cover slow cooker and cook on low-heat setting for 4 hours or until chicken is tender.
6. Remove cooked chicken from slow cooker and transfer to a serving platter.Cover with aluminum foil and keep warm.
7. Pour cooking liquid into a small saucepan.
8. In a small mixing bowl,combine cornstarch and yogurt.Mix well.
9. Stir yogurt mixture into pan juices.
10. Cook,uncovered,over medium heat,stirring,until mixture thickens slightly.
11. Place cooked chicken on the bed of fresh spinach leaves.
12. Spoon sauce over cooked chicken.
13. Serve with cooked brown rice.

Cooking Method:

1. In a mixing bowl,combine cubed chicken,garlic,lime juice,chopped cilantro,red chili flakes,salt and paprika.
2. Stir well to combine and coat chicken with mixture.
3. Stir in 2 tablespoons olive oil.
4. Set aside and marinate for at least 30 minutes.
5. Preheat your grill.
6. Thread three marinated chicken cubes into each soaked bamboo skewers.
7. Baste chicken with remaining olive oil.
8. Grill until chicken is cooked through.
9. Serve with lime wedges.

Cooking method:

1. Preheat your oven to 375 F (190 C).
2. In a large mixing bowl,combine all marinade ingredients.Mix well.
3. Add chicken thighs to marinade and stir well to coat.Set aside and allow to marinade at least 15 minutes.
4. Heat a large nonstick skillet.Add marinated chicken thighs and fry until lightly browned on both sides.
5. Transfer skillet to preheated oven.Bake for 20 minutes.
6. Transfer baked chicken with their juices to serving platter.
7. Squeeze some lemon juice over chicken.Sprinkle with chopped fresh cilantro and serve.

Cooking method:

1. Cook sausages in oil in small nonstick skillet over medium-high heat until browned and crisp,3-4 minutes.Remove from the skillet and reserve.
2. In a slow cooker,combine tomatoes,clam juice,vegetables and garlic.Mix well.
3. Cover slow cooker and cook on high-heat setting for 3-4 hours,adding reserved sausages,shrimp,dry sherry and hot pepper sauce during last 10 minutes.
4. Season to taste with salt and black pepper.
5. Serve hot.

Cooking Method:

1. Pour dry white wine into slow cooker.
2. Cover and cook on high-heat setting for 20 minutes.
3. Cut large center vein from lettuce leaves,leaving leaves intact.Immerse in boiling water just until leaves are wilted (about 30 seconds). Drain well.
4. Sprinkle halibut fillets with herbs.Season lightly with salt and black pepper.Sprinkle with sliced spinach.
5. Wrap fish in lettuce leaves,then seam sides down in slow cooker.
6. Cover slow cooker and cook on high-heat setting for 1 hour or until fish is tender and flakes with fork.

Cooking method:

1. In food processor,combine 1 garlic bulb,olive oil,lemon juice and zest.Process until smooth.
2. Add cream fraiche and mustard.Season with sea salt and black pepper.
3. Wash chicken pieces and pat dry with paper towel.Place in a greased ovenproof dish.
4. Pour over mustard sauce.
5. Cover with aluminum foil and refrigerate for 2 hours.
6. Remove marinated chicken form the refrigerator and bring to room temperature.
7. Place marinated chicken on a high rack of turbo oven,living foil intact.Place remaining peeled garlic around.
8. Cook at 400 F (200 C) for 35-30 minutes until chicken pieces are tender.
9. Serve with roasted potatoes and vegetables.

Cooking Method:

1. In a food processor,combine mashed potato,salmon,green onions,chives and lemon zest.
2. Add 2 beaten eggs and season to taste with salt and black pepper.
3. Process until smooth.
4. Form mixture into balls and flatten.
5. Dip each fish cake into remaining beaten egg,ensuring it's well covered.Then dip into breadcrumbs.
6. Place onto greased baking dish.
7. Preheat halogen oven to 500 F (250 C).
8. Place fish cakes on the grilling rack.
9. Bake on each side until cooked through (for about 8-10 minutes per side.)
10. Serve immediately.

Cooking method:

1. Heat vegetable oil in a wok.
2. Add onion,garlic and ginger.Stir-fry for 1-2 minutes,until softened.
3. Add cubed chicken and fry,stirring occasionally,for a further 3-4 minutes,until chicken is cooked through and lightly browned.
4. Stir in chicken stock and soy sauce.Bring to a boil over medium-high heat.
5. Reduce heat to low and simmer for 2-3 minutes.
6. Meanwhile soak the noodles in boiling water for 6-8 minutes.Drain well.
7. Garnish with chopped scallions and fresh cilantro.
8. Serve immediately.

Cooking Method:

1. In a slow cooker,combine all ingredients,except seasoning and polenta.
2. Mix well.
3. Cover slow cooker and cook on high-heat setting for 4-5 hours.
4. Season to taste with salt and black pepper.
5. Transfer to serving platter.
6. Serve over cooked polenta. 

Microwave Polenta:
Ingredients:
1 1/3 cups yellow cornmeal
1/2 teaspoon salt
3 cups (750 ml) water
1 cup (250 ml) reduced-fat milk
1 medium yellow onion,peeled and diced
Cooking Method:

1. In  2 1/2 quart (2  1/2 L) glass casserole,combine all ingredients.
2. Cook uncovered for 8-9 minutes,stirring halfway through cooking time.
3. Whisk until smooth,cover and cook for a further 6-7 minutes.
4. Remove from microwave,whisk well and set aside,covered,for 3-4 minutes.

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.

Cooking Method:
In a slow cooker,combine all ingredients,except sour cream,cornstarch,seasoning and noodles.
Mix well.
Cover slow cooker and cook on low-heat setting for 6-8 hours.
Stir in combined sour cream and cornstarch,stirring until thickened,2-3 minutes.
Season with salt and black pepper.
Serve over cooked noodles or spaghetti.

Cooking method:
In a slow cooker,combine tomatoes with their juices,chicken broth,green peppers,rice mix with seasoning package,water,water,garlic and Cajun seasoning.
Cover slow cooker and cook on low-heat setting for 5-6 hours.
Stir shrimp into cooked rice mixture.
Cover slow cooker and cook on high heat setting for a further 15 minutes.

Cooking Method:

1. In a slow cooker,combine chicken and onion.
2. In a small mixing bowl,combine chicken broth,2 tablespoons Dijon mustard,dried tarragon.Stir well and season with salt and black pepper.
3. Pour tarragon mixture over chicken.Stir well to combine.
4. Cover slow cooker and cook on low-heat setting for 5 1/2 hours.
5. Using a slotted spoon,remove cooked chicken and vegetables from slow cooker and set aside.
6. Strain cooking liquid into saucepan.Skim off fat.Bring to a boil over high heat,stirring constantly.
7. In a small bowl,combine remaining 1 teaspoon Dijon mustard,,heavy cream and cornstarch.Whisk well.Stir creamy mixture into boiling liquid.
8. Cook for about 3 minutes or until mixture thickened.Stir in fresh tarragon.
9. Pour over cooked chicken.Serve immediately.

Cooking Method:

1. Lightly grease large nonstick skillet with nonstick cooking spray.
2. Add cubed beef and cook over medium heat,stirring frequently,until browned on all sides.
3. Grease slow cooker with nonstick cooking spray.
4. In a greased slow cooker,combine all ingredients except rice or noodles.
5. Cover and cook on low-heat setting for 8-10 hours.
6. Serve over cooked rice or noodles.

Cooking Method:
For the Cupcakes:

1. Preheat your oven to 350 F (175 C).
2. Line 2 muffin tins with 16 paper liners.
3. Place 1/2 cup of chocolate chips in ovenproof dish and microwave for 45 seconds.Stir well until smooth.Set aside and allow to cool completely.
4. In a mixing bowl,combine all-purpose flour,baking soda and salt.Mix well.
5. In a large mixing bowl,combine sugar,vegetable oil and egg.Stir well to combine.Beat in melted chocolate chips.
6. Gradually stir in flour mixture alternatively with water.The batter should be thin.
7. For the Filling:In a bowl of electric mixer,beat cream cheese , sugar , egg and salt until creamy.Stir in 1 cup of chocolate chips.
8. Fill each muffing cup half full.Spoon 1 tablespoon of cream cheese filling over the batter.
9. Bake in preheated oven for 20-25 minutes or until toothpick inserted in the center comes out clean.
10. While cakes are hot,sprinkle with remaining chocolate chips.Cool for 5 minutes.
11. Remove from the oven,place on wire rack and allow to cool completely.

• 2 boneless and skinless chicken breasts,cubed
• 1/2 tablespoon cornstarch
• 1 large egg,scrambled and thinly sliced
• 2 tablespoons dark soy sauce
• 3 garlic cloves,peeled and minced
• 2 green chilies,seeded and sliced
• 2 onions,peeled and sliced
• 1 red pepper,seeded and thinly sliced
• 2 cups (500 ml) chicken stock
• 2 tablespoons chili sauce
• 1 teaspoon rice vinegar
• salt to taste
• 1/2 teaspoon crushed black pepper
• olive oil

• 14 1/2 oz (435 ml) can reduced sodium fat-free chicken broth
• 3 cups (750 ml) whole kernel corn,thawed and divided
• 4 oz (120 ml) can chopped green chilies,undrained
• 1 pound (480 g) boneless and skinless chicken breasts,cubed
• 1 large tomato,chopped
• 1 cup chopped onion
• 1/2 jalapeno chili,minced
• 2 large cloves garlic,peeled and minced
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon freshly ground cumin
• 1 cup 9250 ml) whole milk
• 4 oz 9120 g) shredded Monterey Jack cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a food processor,combine chicken broth and 1 1/2 cups corn.
2. Process until smooth.
3. In a slow cooker,combine pureed corn and remaining ingredients,except milk,cheese and seasoning.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours.
5. Stir in milk during last 30 minutes to cook.
6. Stir in shredded cheese,stirring until melted.
7. Season to taste with salt and black pepper.
8. Serve immediately.

Cooking Method:

1. In a large cast-iron skillet,cook chicken breasts in hot oil until no longer pink,turning once.
2. Cover each cooked chicken breast half with mozzarella cheese.
3. Broil chicken 3-4 inches (7.5-10 cm) from heat 1 minute or until cheese is melted and bubbly.
4. Sprinkle with fresh chopped parsley and serve.

Cooking Method:

1. Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat.
2. Season cubed beef with salt and pepper.
3. Working in a batches,add to pressure cooker and cook until browned.
4. Transfer cooked beef to a plate.
5.  Add  remaining 1 tablespoon olive oil to the pot.
6. Add onion and garlic,then reduce heat to medium-low and saute until golden brown.
7.  Return cooked beef to pressure cooker.
8. Stir in potato, tomato, tomato paste, paprika, caraway seeds, cloves and bay leaf.Mix well.
9. Pour in beef stock.
10. Close pressure cooker and lock the lid.
11. Set burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
12. Set a timer to cook for 20 minutes.
13. Remove the pot from the heat.
14. Carefully open the lid.
15.  In a mixing bowl,combine the flour with 1 tablespoon  of the cooking liquid, stirring to make a smooth paste.
16.  Stir the paste into beef goulash and simmer, uncovered, over medium heat for a further 5 minutes, or until the sauce has thickened.
17. Discard bay leaf.
18. Season beef goulash with salt and black pepper.
19. Serve with crusty bread.Top with a dollop of sour cream.