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.

• 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:

• 2 pounds (960 g) boneless and skinless chicken breasts,cubed
• 1 large yellow onion,peeled and halved
• 13 1/2 oz (405 ml) can coconut milk 
• 6 oz (140 ml) can tomato paste
• 2 cloves garlic,peeled
• 1 tablespoon curry powder
• 1 tablespoon Garam Marsala
•   green pepper, seeded and quartered
• salt to taste
• 2 dried red chili peppers (optional)
• 1 1/2 tablespoons cornstarch
• chopped fresh cilantro for garnish

• 6 fresh bratwurst sausages
• 2 garlic cloves,peeled and minced
• 2 tablespoons olive oil
• 12 oz (360 ml) can beer

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sausages and minced garlic and brown on all sides.
3. Pierce sausage casings and cook for a further 5 minutes.
4. Transfer browned sausages to slow cooker.
5. Pour beer over sausages.
6. Cover slow cooker and cook on low-heat setting for 6-7 hours.

Cooking Method:

1. In a large bowl,combine all ingredients,except chicken pieces.Mix well.
2. Add chicken ,toss well to coat meat completely.
3. Cover and refrigerate for at least 2 hours.
4. Preheat cooking oil in a wok.Add marinated chicken pieces and fry until golden brown.
5. Place fried chicken in prepared Szechuan sauce.Stir well.Sprinkle with chopped green onions.
6. For Szechuan sauce: In a frying pan, heat vegetable oil.
7. Add ginger and garlic and saute,stirring,for 1 minute.
8. Stir in onion and green chilies and saute for a further 1 minute.
9. Stir in remaining sauce ingredients.Saute for a further 1 minute.
10. Once the right consistency is reached toss the chicken lollipops in the sauce.

• 2 cups (500 g) cooked noodles
• 10 oz (300 g) package frozen chopped broccoli,thawed
• 3 tablespoons chopped onions
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups (500 g) cubed processed cheese
• 1/2 teaspoon salt
• 5 1/2 cups (1.375 L) milk

Cooking Method:

1. Cook noodles,according a package instruction.
2. In a slow cooker,combine remaining ingredients.Mix well.
3. Drain cooked noddles and stir into slow cooker.
4. Cover and cook on low-heat setting for 4 hours.

• 2  9 oz (270g) packages dry Bearnaise sauce mix
• 1/2 cup (125 ml) dry white wine
• 1 pound boneless and skinless chicken breasts,cubed
• 9 oz (270 g) package frozen mixed vegetables
• fresh shrimp,peeled and deveined
• 1 pound cooked ham,cubed
• 1 pound (480g) red potatoes,cubed
• 3 shallots,minced
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon

Cooking Method:

1. In a slow cooker ,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6 hours.
4. Remove cooked chicken with vegetables from slow cooker.Transfer to serving platter.
5. Pour cooked liquid over and serve.

• 4-6 potatoes,quartered
• 3 pounds (1.44 kg) chicken pieces
• 2 large yellow onions,peeled and quartered
• 1 whole bulb garlic,peeled and minced
• 3 tablespoons dried oregano
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Cooking method:

1. Place quartered potatoes in bottom of slow cooker.
2. Add chicken pieces,onions,minced garlic and sprinkle with salt and black pepper.
3. Top with 1 tablespoon of olive oil.
4. Cover slow cooker and cook on low-heat setting for 9-10 hours.
5. Remove cooked chicken and vegetables from slow cooker and transfer to serving platter.
6. Serve hot.

• 1/4 cup (60 ml) molasses
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons orange juice
• 3 whole chicken breasts,skinned,boned and halved

Cooking Method:

1. In a mixing bowl,combine all ingredients,except chicken breasts.Mix well.
2. Brush mixture over chicken breasts.
3. Arrange chicken in slow cooker.
4. Cover slow cooker and cook on low-heat setting for 7-9 hours or until chicken breasts are tender.

• 2-3 pounds (960g-1.44 kg) chicken pieces
• 10 3/4 oz (325 ml) can cream of mushroom soup
• 10 3/4 oz (325 ml) French onion soup
• 1 cup (250 g) sliced mushrooms
• 1 cup (250 ml) dry white wine
• olive oil

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sliced mushrooms and cook,stirring,until browned.
3. Place chicken pieces in slow cooker.
4. In a mixing bowl,combine soups and dry white wine.Mix well.
5. Pour wine mixture over chicken.Top with cooked mushrooms.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.