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.

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray. 
2. Sprinkle the pork tenderloin with garlic powder
3. In a small mixing bowl,combine cranberry sauce and peach preserves.Mix well.
4. Spread sweet mixture over seasoned pork tenderloin.
5. Place pork in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 8-10 hours or until pork is tender.

Cooking Method:

1. Preheat your oven to 350 F (175 C).
2. In a large mixing bowl,combine milk and cheddar cheese soup.Mix well.
3. Grease baking sheet with nonstick cooking spray.Arrange chicken breasts on greased baking sheet and season with salt and black pepper.
4. Pour soup mixture mixture over seasoned chicken.
5. Sprinkle the following on top - crushed Ritz crackers, broccoli, and shredded cheddar cheese.
6. Bake in preheated oven for 45 minutes.

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray. 
2. In a mixing bowl,combine enchilada sauce,chicken,Mexican seasoning,sour cream and green chilies.Mix well.
3. Spread 1/4 of chicken mixture on greased bottom of slow cooker.Top with 1/4 of shredded cheddar cheese and 2-3 tortillas.
4. Repeat process,ending with chicken mixture on top.
5. Cover slow cooker and cook on low-heat setting for 3-2 1/2 hours.
6. Serve warm with additional enchilada sauce.

Cooking Method:

1. Preheat the grill to 450 F (225 C).
2. In a small saucepan, combine pineapple preserves, jalapeño, and crushed red pepper flakes.Mix well.
3. Stir in 2 tablespoons water, lemon juice, and salt and simmer over medium heat for 1 minute.
4. Increase heat to high and bring mixture to boil,then reduce heat to low and simmer,stirring, for 4 minutes.
5. Remove mixture from the heat,set aside and allow to cool.
6. Transfer half of pineapple glaze to a small bowl to use for brushing.
7. Add the pineapples and 2 tablespoons water to remaining glaze,then return saucepan to the heat and boil over medium=high heat fro 4 minutes.
8. Remove from the heat and set aside.
9. Cook rice,according the packing instructions.
10. When the rice is cooked through, stir in the reserved 1 tablespoon jalapeño, lemon zest, and 1 tablespoon lemon juice.
11. Brush chicken breasts on both sides with extra-virgin olive oil.Season with salt and black pepper.
12. Grill seasoned chicken breasts in preheated grill,skin side down until tender,turning occasionally and basting with the reserved glaze.
13.  Remove cooked chicken breasts from the grill and set aside for 5 minutes.
14. Reheat pineapple glaze in the saucepan, and then spoon over the chicken and rice.
15. Garnish with fresh mint and serve immediately.

Cooking Method:

1. Season pork chops with salt and black pepper.
2. In a large nonstick skillet,melt butter and olive oil over medium heat.
3. Add seasoned pork chops and cook,turning,until meat thermometer registers a temperature of at least 145F (70 C).
4. Remove cooked pork chops from the skillet and put in the oven to keep warm.
5. Using the same skillet,over medium-low heat, sauté peaches and pepper jelly until a reduction has formed.
6. Remove cooked pork from the oven and transfer to serving platter.
7. Pour peach-pepper jelly mixture over cooked meat and serve immediately.

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Season chicken breasts on both sides with salt and black pepper.
3. Add chicken to hot oil in a skillet and cook 5-6 minutes per side until cooked through.
4. Remove cooked chicken breasts from the skillet and transfer to serving plate.
5. Cover with aluminum foil and keep warm.
6. Add minced garlic to remaining olive oil and saute,stirring,10 seconds.
7. Stir in chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until lightly thickened.
8. Stir in honey and season with salt.
9. Serve cooked chicken breasts topped with creamy mustard sauce and chopped fresh thyme.

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,celery,garlic and herb blend.Cook,stirring often,until onion is softened,for about 3 minutes.
3. Add barley,potatoes,carrots,turnip and vegetable broth.Top with a dollop of tomato pasta (do not stir in!).
4. Close pressure cooker and lock the lid.
5. Set burner heat ho high.When pressure cooker reaches high pressure,reduce heat to low.
6. Set timer to cook for 10 minutes.
7. Remove pressure cooker from the heat and carefully open the lid.
8. Stir in cannellini beans and their liquid and pasta.
9. Bring soup to boil over high heat,then reduce heat to low and boil gently,covering partially(without any pressure) for 8-10 minutes.
10. Add the cabbage and cook over low-heat ,uncovered, until cabbage is tender,for a further 4-5 minutes.
11. Season with salt and black pepper to taste.
12. Serve with grated Monterey Jack cheese (optional).

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place chicken breasts in slow cooker.
3. Pour pasta sauce over and top with shredded Parmesan cheese.
4. Cover slow cooker and cook on low-heat setting for 6-7 hours.

Cooking Method:

1. In a small mixing bowl,combine mustard,garlic,mustard seeds,fresh minced rosemary and black pepper.
2. Mix well.
3. Spread mustard mixture evenly over both sides of lamb chops.
4. Sprinkle top side of each lamb chops with 1/8 teaspoon paprika.
5. Place meat in slow cooker.
6. Cover and cook on low-heat setting for 5 hours or until lamb is tender.
7. Serve cooked lamb chops over cooked rice.garnish with rosemary sprigs.

Cooking Method:

1. In slow cooker,combine sour cream dip,Asiago cheese,cream cheese and mayonnaise.
2. Mix well.
3. Stir in potato wedges.
4. Cover slow cooker and cook on low-heat setting for 3 1/2-4 1/2 hours.
5. Stir well before serving.

Cooking Method:

1. Preheat your oven to 450 F (225 C).
2. In a large mixing bowl, combine all-purpose flour, baking powder and salt.Mix well.
3. Using a fork,cut the butter in.
4. Stir in the butternut squash, spinach and feta cheese.
5. Stir in the buttermilk and mix until well combined.
6. Form 10-12 small dough balls on a parchment-lined baking sheet.
7. Brush the tops with additional buttermilk.
8. Bake in preheated oven for 15-20 minutes,or until tops are golden and scones are baked through.
9. Serve butternut squash scones warm.

Cooking Method:

1. In a slow cooker,combine Cheddar pasta sauce and Worcestershire sauce.
2. Mix well.
3. Add sliced onion and chicken.
4. Cover slow cooker and cook on low-heat setting for4-5 hours or until chicken is tender.
5. To serve,spoon chicken and sauce mixture over bun bottoms.
6. Sprinkle with crumbled bacon and tomatoes.
7. Top with bun half and serve immediately.

Cooking Method:

1. In a food processor,combine spinach,scallions,lettuce,celery,parsley and garlic.
2. Chop until fine.
3. Heat unsalted butter and mix in the green mixture,breadcrumbs,Worcestershire sauce,anchovy paste,salt,Tabasco sauce and Pernod.
4. Refrigerate until ready to use.
5. Preheat oven to 450 F (225 C).
6. Spoon the mixture onto 36 oysters on half of shell.
7. Set oyster halves on a bed of rock salt.
8. Bake in preheated oven until piping hot.
9. Serve immediately.

Cooking Method:

1. In a mixer,combine 4 oz (120 g) sugar and butter.
2. Beat until creamy and fluffy.
3. Add eggs,milk and vanilla.Mix well.
4. Add flour and cocoa.Mix again.
5. Pour vanilla mixture into greased ovenproof dish and smooth over until flat.
6. In a small bowl,combine boiling water,remaining sugar and coffee.Stir thoroughly until dissolved and lump free.
7. Pour coffee mixture over the sponge mixture.
8. Preheat halogen oven to 350 F (175 C).
9. Place on low rack of turbo oven.
10. Bake in preheated oven for 35-40 minutes or until sponge is firm to touch.
11. Serve with a dollop of creme fraiche.

Cooking Method:

1. In a slow cooker,combine all ingredients,except heavy (double) cream.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 5-6 hours.
4. Remove cooked figs from slow cooker and transfer on serving platter.
5. Spoon over cooking liquid and serve with heavy cream if desired.

Cooking Method:

1. Pour water and beer in pressure cooker.
2. Place the lobster,heat first,in pressure cooker.
3. Close pressure cooker and lock the lid.
4. Set the burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
5. Set timer to cook for 3 minutes.
6. Remove pot from the heat.
7. Carefully open pressure cooker.
8. Using a tongs,remove cooked lobster from the pot.Check the internal temperature of the lobster with instant-read thermometer.The temperature should read 180 F (90 C).
9. The lobster shell should be bright red.
10. Transfer cooked lobster to serving platter.
11. Serve with lemon slices.

Cooking Method:

1. Preheat your grill to medium heat.
2. Sprinkle chicken wings with salt and black pepper.
3. Grill in preheated grill for 40 minutes,turning occasionally (wings should be golden and crispy).
4. Meanwhile,heat olive oil in small saucepan.
5. Add minced ginger and saute for 2 minutes or until ginger is cooked through.
6. Stir in remaining ingredients and cook,stirring,for a further 2 minutes.
7. Remove grilled chicken wings from the grill.
8. Toss them well in spicy sauce.
9. Sprinkle with chopped scallions and serve.

Cooking Method:

1. In a food processor,combine all ingredients,except chicken,lime juice and olive oil.
2. Process well.
3. Place spicy mixture in a bowl.Stir in olive oil and lime juice.
4. Add chicken breasts,cover and marinate for at least 3 hours.
5. Remove marinated chicken breasts from marinade and place into oiled roasting pan.
6. Preheat halogen (turbo) oven to 400F (200 C).
7. Place roast pan on high rack of preheated oven.
8. Bake for 20 minutes or until chicken breasts are fork-tender.

Cooking Method:

1. In a small mixing bowl,combine allspice,seasoning and cloves.Mix well.
2. Rub spice mixture onto all sides of meat.
3. In a nonstick skillet,heat olive oil.
4. Add seasoned beef and sear on all sides,turning as it browns.
5. Transfer seared meat to slow cooker.
6. Add 1/2 cup (125 ml) dark rum,beef broth,garlic and bay leaves.
7. Cover slow cooker and cook on low heat setting for 1 hour.
8. In a small mixing bowl,combine remaining rum,brown sugar and lime juice.Stir well.
9. Pour rum mixture over roast.Cook on low-heat setting for a further 4-6 hours or until meat is fork-tender.baste beef occasionally with rum sauce.
10. Remove cooked beef from slow cooker.Slice it and spoon sauce over.

Cooking Method:

1. Place chopped onion and zucchini in slow cooker.
2. Top with cubed lamb.
3. In a mixing bowl,combine remaining ingredients,except black olives.Mix well.
4. Pour mixture over meat in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 6-8 hours.
6. Open slow cooker and stir in black olives.Switch heat to high.
7. Cover and cook for a further 5-7 minutes.