• 1/4 cup(50 ml)mayonnaise with olive oil
• 1 clove garlic,minced
• 1/4 cup(50 ml) seasoned breadcrumbs
• 2 large tomatoes,cut into 8 pieces
• 1 tablespoon Parmesan cheese,grated
• salt and freshly ground black pepper to taste

• 3 pounds(1.4 kg) beef round steak,trimmed,cut into 1-inch(2.5 cm) pieces
• 3/4 cup onion,chopped(fresh or frozen)
• 1/3 cup brown sugar
• 2 teaspoons chili powder
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 1 cup beer
• 1/2 cup tomato paste
• whole wheat buns,tortillas or pita breads

• 2 slices white bread,cut into 1-inch(2,5 cm) pieces
• 1/2 cup milk
• 12 ounces(360 g) ground veal
• 12 ounces(360 g0 ground pork
• 1/2 onion,minced
• 1 tablespoon fresh dill,finely chopped
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 large egg
• Caper and dill sauce(see recipe below)

 Oven Grilled Meatballs

Put white bread in a large mixing bowl.

Stir in the milk.

Let the bread soak for 5 minutes.

Drain and squeeze it with your fingers.

Return the bread to the mixing bowl.

Add all ingredients to the bowl with white bread.

Mix well,using a wooden spoon.

Refrigerate resulted mixture for 1 hour(very important).

Spread plastic wrap over a large plate.

Put a bowl of fresh water next to it.

Deep your hands in the water.

Pinch off a 1-inch(2,5 cm) of the meatball mixture.

Roll it into a ball.

Continue making meatballs until all mixture is used up.

Preheat Flavor Wave  oven to high.

Arrange the meatballs on preheated grilling rack of turbo oven.

Grill  at 480F(250C) for 5 minutes per side.

Transfer oven grilled meatballs to a platter or plates.

Serve with  the Caper and Dill Sauce.

Caper and Dill Sauce for Oven Grilled Meatballs

Here is  a simple dill sauce to serve with oven grilled meatballs.

• 4 cups bread crumbs
• 2 cups celery,chopped
• 1 cup onion,chopped
• 1/2 cup margarine
• 1 teaspoon thyme
• 1 teaspoon ,marjoram
• 1/2 cup turkey stock,chicken stock.
• salt and ground black pepper to taste

Oven Grilled Turkey Stuffing

• 1 loaf of French bread,sliced on diagonal into 1-inch(2.5cv)slices
• 1/2 cup butter
• 2 tablespoons Parmesan cheese,grated
• 2 cloves garlic,peeled and minced
• salt and freshly ground black pepper to taste

• 2 ounces(60 g) kiwi cream liqueur
• Vanilla ice cream
• 1 ounce(30g) Baileys cream liqueur
• 2 chocolate wafer cookies crumbled
• whipped cream
• 2 green maraschino cherries

1. Cook bacon in nonstick skillet until crisp.
2. Break it into pieces.
3. Reserve 2 tablespoons bacon drippings.
4. Sate onions in bacon drippings.
5. Combine together ketchup,sugar,sauce and salt.
6. Stir into bacon and onions.
7. Pour mixture over green beans and mix lightly.
8. Pour mixture into slow cooker and cook,setting on low for 6-8 hours.
9. Barbecued green beans are ready.Serve them hot.
10. Do you need more slow cooker recipes?

Breaded Chicken Breasts Mascarade

Eight Garnishes for Chicken Breasts Mascarade:

Julienned Carrots,Turnips and Zucchini with Watercress

Fruit Medley

Cucumber and Pepper

Mushroom,Egg,and Tomatoes

Green Garnish

Tuna,Bacon,and Chives

Stuffed Egg Recipes

Ingredients:


6 hard cooked eggs
ham,cut into small cubes,olive or pimiento
3 tablespoons butter,at room temperature
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste

Cooking Method:
Peel and cut the eggs in half lengthwise and remove the yolks.Arrange the egg halves on a cake rack and add a cube of ham,olive or pimiento to each cavity.

Force the egg yolks through a food mill or fine sieve.Add the remaining ingredients and beat well with a wire whisk.
Fit a pastry bag with a large star tube and spoon the egg yolk mixture into it.Hold the pastry bag close to and almost parallel with cavity.Force the mixture through the tube,moving in zigzag fashion.
Note: The eggs may be cut in half widthwise and stuffed.If they stuffed in this fashion,use a sharp paring knife to trim off a bit of the round bottom portion of each half and discard.This will permit the egg halves to stand upright.To fill the halves,arrange them on a cake rack and hold the pastry tube directly over the cavity.Fill the halves to produce a spiral effect.At the height of the spiral,raise the tube quickly to form a small peak.

Olive-Stuffed Eggs

Combine the eggs yolks with 1/2 teaspoon dry mustard,3 tablespoons butter at room temperature,2 tablespoons finely chopped olives,salt and freshly ground black pepper to taste and 2 tablespoons mayonnaise.Fill the egg white halves with the mixture and serve each of stuffed eggs with olive half on the top.

Mushroom-Stuffed Eggs

Mince 6 medium mushrooms and sprinkle with freshly squeezed lemon juice.Cook in 1 tablespoon butter until they give up their liquid,then until all liquid evaporates.Cool and combine with egg yolks,3 tablespoons butter at room temperature,1 tablespoon finely chopped dill and salt and freshly ground black pepper to taste.Fill the egg white halves with the mixture and enjoy the stuffed eggs!

Salmon-Stuffed Eggs

Combine the egg yolks with 1/4 cup flaked salmon,1 teaspoon minced onion,1 finely chopped pimiento,1/4 cup mayonnaise,1 tablespoon freshly squeezed lemon juice and 1/4 teaspoon cayenne pepper.Fill the egg white halves with the mixture.

Tuna-Stuffed Eggs

Combine the egg yolks with 1/4 cup flaked tunafish,1 teaspoon Dijon mustard,2 tablespoons butter at room temperature,1 tablespoon minced parsley,1/2 garlic clove,minced,and 1 tablespoon mayonnaise.Season with freshly squeezed lemon juice and Tabasco sauce.Fill the egg white halves with resulting mixture and serve each of stuffed eggs with a caper on top.

• 2 tablespoons unsalted margarine
• 1 medium-size yellow onion,chopped
• 1 medium-size sweet green pepper,cored,chopped
• 2 cloves garlic,minced
• 2 whole chicken breasts,halved and skinned
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can low-sodium stewed tomatoes
• 1 teaspoon dried rosemary,crumbled
• 1/2 teaspoon dried marjoram,crumbled
• 1 bay leaf
• 1 tablespoon flour blended with 1/4 cup low-sodium chicken broth or water

1. In heavy 12-inch skillet,malt 1 tablespoon of the margarine over moderate heat.Add the onion,green pepper,celery,and garlic,and cook,uncovered,until the onion is soft-about 5 minutes.Transfer to a small dish.
2. Raise the heat under the skillet to moderately high and add the remaining margarine.While it melts,sprinkle the chicken breasts all over with paprika and cayenne pepper.Add the chicken to the skillet and cook about 5 minutes,turning occasionally.
3. Add half of the cooked vegetables to the skillet along with tomatoes,rosemary,marjoram,and bay leaf;reduce the heat,cover,and simmer for 20 minutes or until the chicken breasts are fork-tender.
4. Whisk in the flour-chicken broth mixture and cook,stirring constantly,until the sauce has thickened-about 3 minutes.Return the remaining vegetables to the skillet and heat for 3 minutes.Discard the bay leaf.Serve chicken breasts with fluffy boiled rice and steamed okra.

 Chicken Breasts,Italian Sausage and Sweet Pepper Skewers

Chicken Breasts,Italian Sausage and Sweet Pepper Skewers

1. 3 small hot Italian sausages (about12oz-375 g)
2. 1 lb (500g) boneless skinless chicken breasts
3.  2 medium sweet peppers(red,yellow or green)
4. half red onion 
5. 1/4 cup(50ml) balsamic vinegar
6. 1 tablespoon(15 ml) Dijon mustard
7. 2 cloves garlic,minced
8. 1/4  teaspoon (1 ml) each dried thyme,basil and pepper
9. 1 tablespoon (15 ml) olive oil
10. 2 small yellow or green zucchini