Cooking method:

1. In a mixing bowl,combine minced garlic,egg yolks and seasoning.
2. Beat with a wire whisk.
3. Gradually add olive oil,while beating.
4. Add it drop by drop at first and then in a gradually increasing amount as the mixture thickens.
5. Set aside and chill.

Cooking Method:

1. Cook potatoes in boiling salted water until soft but still firm.
2. Drain well and put through a food mill or potato ricer.
3. Using a wooden spoon,beat potatoes until smooth.
4. Stir in butter,salt,black pepper,nutmegs and lightly beaten eggs with egg yolks.Whip until fluffy.

Cooking Method:

1. Roll out the dough until is paper-thin.
2. Cut into 2-3 inch circles.
3. In a medium mixing bowl,combine ground beef chopped yellow onions.Mix well.Season with salt and black pepper.Moisten with 1-2 tablespoons beef stock.
4. Place 1 teaspoon of beef filling in the center of each circle.Moisten the edges with the egg white and fold over to form a crescent shape.
5. Bring remaining beef stock to a rolling boil and drop in the pelmeni.
6. Cook for about 15 minutes.
7. Serve with sour cream.

Cooking Method:

1. Heat the butter in saucepan.
2. Add onions,celery and garlic.Cook,stirring,until onions are wilted.
3. Stir in parsley,tomatoes,tomato sauce,and seasoning.Simmer over low heat for 20 minutes,stirring occasionally.
4. Stir in crab meat and heat thoroughly.
5. Cook spaghetti,according cooking instruction.
6. Dress cooked spaghetti with the sauce.
7. Serve with grated Parmesan cheese separately.

Cooking Method:

1. Place cubed beef in mixing bowl.
2. In another mixing bowl,combine remaining ingredients.Mix well.
3. Pour mixture over meat and mix thoroughly.
4. Set aside and allow to marinate for at least 30 minutes.
5. Tread marinated beef cubes onto metal skewers.
6. Grill over preheated charcoal grill until cooked to desired doneness.

Cooking Method:

1. Cut beef round steak into 8 serving-size pieces. 
2. Heat vegetable oil in a large nonstick skillet.
3. Add sliced beef and brown,half at a time,in hot oil.Drain off fat and set aside.
4. Place onions in slow cooker.Add browned steak and mushrooms.
5. In a small mixing bowl,combine beef gravy and mushroom gravy mix. Mix well and pour over mixture in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 8-10 hours.

Cooking Method:

1. In a food processor,combine all ingredients,except turkey cutlets. 
2. Process until finely chopped.
3. Brush on all sides of turkey cutlets.
4. Place in slow cooker.
5. Pour remaining sauce over turkey.
6. Cover slow cooker and cook on low-heat setting for 4 hours or until turkey cutlets are tender.

Cooking Method:

1. In a heavy-iron pan,heat cooking oil over medium-high heat.
2. Add onions,celery,spinach,scallions,mushrooms and bamboo shoots.
3. Place meat over vegetables.Add remaining ingredients.
4. Simmer uncovered over medium-low heat until beef is tender and vegetables are cooked but still crisp.Stir 2-3 times during the cooking.
5. Serve with boiled rice.

Cooking Method:

1. Cut beef roast in half lengthwise and trim fat off.
2. Arrange the two beef slices side-by-side in the bottom of a slow cooker.
3. In a mixing bowl,combine remaining ingredients.Mix well.
4. Pour honey mixture over the beef in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 8-10 hours.
6. Remove cooked beef from slow cooker and transfer to large bowl.
7. Using a two forks,shred the meat.
8. Pour cooking liquid over shredded meat and stir well.
9. Serve immediately.

Cooking Method:

1. Pour water in a large saucepan. Bring to boil over medium-high heat.
2. Add in penne pasta and continue to boil until pasta is cooked through.
3. Strain cooked penne pasta into a large colander and run under cold water until completely cold.
4.  In a large nonstick skillet,heat olive oil over medium-high heat.
5. Add cubed chicken and cook gently until the chicken is sealed all over.
6. Stir in garlic and cook for 1-2 minutes.
7. Stir in onions,zucchini and mushrooms and continue cooking until vegetables have softened .
8. Stir in dry white wine and allow to bubble up.
9. Season with salt and black pepper.
10. Stir in cream and bring to a boil over medium-high heat.
11. Reduce heat to low and simmer for 4-5 minutes.
12. Add cooked pasta and stir well.
13. Serve immediately.

Cooking Method:

1. Preheat broiler.
2. Broil chicken wings for about 5 minutes per side.Transfer to slow cooker.
3. In a mixing bowl,combine soy sauce,brown sugar,dry sherry,ginger and garlic.Mix well.
4. Pour mixture over chicken wings in slow cooker.Stir well.
5. Cover and cook on low-heat setting for 5-6 hours.
6. Open slow cooker.Using a tongs,transfer cooked chicken wings into serving platter.Pour cooking liquid over.Sprinkle with chopped green onion and serve.

Cooking Method:

1. Preheat oven to 350 F (175 C).
2. Line 24 muffin cups with paper bake cups.Set aside.
3. Prepare cake mix following cooking instructions for cupcakes.
4. Spoon batter into prepared muffin cups,filling each cup about 1/2-2/3 full.
5. Bake in preheated oven,following package instructions.
6. Remove baked cupcakes from oven and transfer to wire rack.
7. Cool in muffin cups for 5 minutes.
8. Remove from muffin cups and cool on wire racks.
9. For serving,in a small mixing bowl,combine cream cheese frosting and apple pie spice.Mix well.
10. Spread frosting over each cupcake.

Cooking Method:

1. Preheat your oven to 425 F (210 C).
2. For the Glaze:In a small saucepan,combine all ingredients.Mix well.
3. Bring orange mixture to a boil over high heat.
4. Reduce heat to low and simmer for 5 minutes.
5. Remove pan from the heat.Reserve 1/4 cup (60 ml) of mixture in a small bowl.
6. Pour remaining sauce into pitcher and place on the table.
7. In a large nonstick skillet,heat 1 tablespoon olive oil.
8. In a small bowl,combine remaining ingredients,except chicken breasts.Mix well.
9. Rub rosemary mixture all over chicken breasts.
10. Place chicken, skin-side down, in skillet and brown, about 4 minutes.
11. Remove browned chicken breasts from the skillet.
12. Place rosemary sprigs in pan and place chicken breasts, skin-side up, on top of the rosemary sprigs.
13. Roast in preheated oven for 15-20 minutes, brushing chicken breasts with ¼ cup of glaze several times during the last 10 minutes of cooking.

Cooking Method:
For Salad:

1. In a large mixing bowl,combine white wine vinegar, olive oil, maple syrup, and Dijon mustard.
2. Toss well.
3. Add remaining salad ingredients,toss well,set aside and allow to marinate for 30 minutes.

For Shrimp:

1. Preheat your gas grill on high.
2. Thread shrimp onto soaked bamboo skewers,leaving space between them.
3. Cook on preheated grill for about 2 minutes per side,turning and brushing with maple syrup,until cooked through.
4. Remove cooked shrimp from the grill and brush with remaining maple syrup.
5. Spoon marinated salad onto tortilla, and top with cooked shrimp.Serve immediately.

Cooking Method:

1. Place scrubbed mussels and remaining ingredients in a large kettle.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer for 5-10 minutes,or until mussels have opened.
4. Using a slotted spoon,remove mussels from the broth.Discard any that have not opened.
5. Strain cooking liquid through a sieve lined with cheesecloth,reserving 1 cup (250 ml) of liquid for the sauce.
6. Serve mussels with sauce Ravigote.

For Sauce Ravigote:

Cooking Method:

1. In a large bowl,combine chunked beef,all-purpose flour,1 teaspoon salt and black pepper.
2. Toss well to coat meat evenly.
3. In a pressure cooker,heat 1 tablespoon olive oil over medium-high heat.
4. Add enough of beef chunks in the pot to form single layer.
5. Working in a batches,brown meat on all sides,for 5-6 minutes total.
6. Transfer browned meat to a large bowl.
7. Add 1 bottle of beer to the pot.
8. Scrape up any browned bits from the bottom.
9. Pour the ale over beef,return empty pot to medium-high heat.Add remaining olive oil to the pot.
10. Add onion and remaining salt.Cook,stirring,for 2 minutes.
11. Partially cover pressure cooker,then reduce heat to low.Cook,stirring occasionally,until onion has a golden color,for about 10 minutes.
12. Stir in garlic,potatoes,carrots and celery.Cook,stirring,for 2 minutes.
13. Return chunked beef to pressure cooker with a beer.
14. Add beef broth,Worcestershire sauce and bay leaf.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.
17. When pressure cooker reaches high pressure,reduce burner heat to low.
18. Set timer to cook for 20 minutes.
19. Remove pot from the heat.
20. Carefully open pressure cooker.Skim fat and discard bay leaf.
21. Season to taste with salt and black pepper.

Oven baked salted caramel peanut butter bombs. Very delicious dessert baked in oven.
Makes 4-6 servings

Ingredients:
For the Brownies:
1/2 cup granulated white sugar
1/2 cup brown sugar
6 tablespoons unsalted melted butter
2 large eggs,beaten
1 teaspoon vanilla
3/4 cup coca powder
1/4 teaspoon sat
For the Caramel:
3/4 cup granulated sugar
3 tablespoons light corn syrup
4 tablespoons unsalted butter
1/4 cup (60 ml) heavy (double) cream
1 teaspoon vanilla
1/4 teaspoon salt

For the Chocolate Coating:
1 1/2 cups chocolate chips
1/4 cup chopped salted peanuts

1. For the Caramel: In a medium saucepan,combine granulated sugar and syrup.Mix well.
2. Cook over medium heat,stirring occasionally.
3. Once it is caramel colored, add unsalted butter and stir until the butter is melted.
4. Add heavy cream and stir until well combined.
5. Once it is caramel colored, add the butter and stir until the butter is melted
6. Stir in salt and vanilla.Cover and refrigerate until completely cooled.

Cooking Method:

1. Combine water,bay leaf,herbs,garlic, and seasoning in pressure cooker.Mix well.
2. Arrange quartered potatoes and onion in an even layer.
3. Add clams,arranging them evenly over potatoes and onion.
4. Place lobster tails,shrimp and scallops over clams.
5. Top with sliced butter.Set the the corn-on-the-cob pieces around the sides.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.
8. When pressure cooker reaches high pressure,reduce burner heat to low.
9. Set timer to cook for 4 minutes.
10. Remove the pot from the heat.Carefully open pressure cooker.The lobster shell should be red-orange and clams open.
11. Using a tongs,divide cooked lobster,clams,scallops,shrimp,corn and potatoes between four large plates.Drizzle with cooking liquid.
12. Serve with lemon wedges.

Cooking Method:

1. For Miso-Honey Glaze:In a mixing bowl,combine all glaze ingredients.
2. Mix until smooth.
3. Place salmon on a plate,skin side down and spread with half of glaze.
4. Cover and refrigerate for 15-30 minutes.
5. Make the salmon packages:For each package,fold a piece of parchment in half to form a crease.
6. Spray the lower half of the parchment paper with nonstick cooking spray.
7. Arrange salmon fillet on the parchment,skin side down,about 3-inches(7.5 cm) from the bottom. Spread with some of remaining glaze.
8. Fold the top half of parchment down to meet the bottom edge.
9. Starting on one side,fold and crimp the edges in small increments to form an airtight,half-moon-shaped packet packet.
10. Finish crimping the edges,then twist the pointed end around once and fold the tail under.
11. Repeat with the remaining parchment and salmon fillets.
12. Place a trivet and steamer basket in a pressure cooker.
13. Pour in 2 cups (500 ml) water.
14. Stack the fish packets in the basket in a crisscross pile.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
17. Set timer to cook for 5 minutes.
18. Remove pot from the heat.Carefully open pressure cooker.
19. Lift the packets out of the basket one at a time,holding one end with a tings and using a long plastic spatula.
20. Transfer salmon packets to serving platter.
21. using scissors,tear open each bag of salmon.Sprinkle with chopped green onions and sesame seeds.
22. Serve over cooked rice.

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. Place chicken breast tenderloins in a greased slow cooker.
3. Pour over cider vinegar,Tabasco sauce and barbecue sauce.
4. Cover slow cooker and cook on low-heat setting for 6 hours or until chicken is tender.
5. Serve with nonfat ranch salad dressing.

Cooking Method:

1. In a small mixing bowl,combine all-purpose flour,salt and black pepper.Mix well and set aside.
2. Pour beaten eggs in another bowl.
3. In a third bowl,combine Panko breadcrumbs and shredded coconut.Mix well.
4. Dip the shrimp into flour mixture, then in beaten egg, and then dredge the shrimp into the coconut mixture.
5. Preheat coconut oil in a large nonstick skillet  (add enough oil to cover the bottom of skillet).
6. Working in a batches,fry shrimp on both sides for about 3 minutes per sides or until golden brown.
7. transfer fried coconut shrimp to paper towel lined serving plate.
8. Serve with chili sauce.

Cooking Method:

1. Remove the tough outer layers and dark green tops on the leeks.
2. Slice in half lengthwise and rinse well under cold running water,Slice into thick pieces against the grain.
3. In a pressure cooker,heat olive oil over medium-high heat.
4. Add chicken and until browned on all sides,turning once.
5. Stir in leeks,carrots,celery and potatoes.Cook ,stirring,for a further 2 minutes.
6. Stir in chicken broth,mustard,tarragon,nutmeg and white pepper.Stir well to blend mustard.Bring to a boil over high heat.Skim off the foam.
7. Close pressure cooker and lock the lid.
8. Set burner heat to high pressure.When cooker reaches high pressure,reduce it to low.
9. Set timer to cook for 10 minutes.
10. Remove the pot from the heat.
11. Carefully open pressure cooker.
12. Transfer cooked chicken to cutting board.Cut into cubes.Return to the soup.
13. Sprinkle with chopped parsley.