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. 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 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 half-and-half,potatoes,mushroom soup,onion,cubed butter and seasoning.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 3 1/2- 4 1/2 hours.
4. Add oysters,clams and shrimp.Mix well.
5. Cover slow cooker and cook for a further 30-45 minutes or until seafood is done.

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.

• 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.

• 4 boneless and skinless chicken breasts,halved
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons unsalted butter
• 1/2 cup (125 ml) whipping cream
• 2 tablespoons capers,drained and rinsed

Cooking Method:

1. Season chicken breasts with lemon pepper,kosher salt,dill weed and garlic powder.
2. In a large nonstick skillet,melt butter over medium-high heat.
3. Place chicken breasts and brown,turning,for 5 minutes.
4. Reduce heat to medium and cook for a further 5-7 minutes or until chicken breasts are cooked through.
5. Remove cooked chicken breasts form the skillet,transfer to serving platter and keep warm,covering with aluminum foil.
6. Increase heat to high.Stir in whipping cream,stirring,until reduced to sauce consistency.
7. Remove sauce from the heat.Stir in capers.
8. Pour sauce over cooked chicken breasts and serve.

Slow cooker eggs Benedict. This is very famous eggs recipe.I trying to cook these eggs in slow cooker. Serve eggs Benedict with homemade Hollandaise sauce.
Makes 4 servings

Ingredients:

• boiling water
• 2 teaspoons white vinegar
• 8 large eggs
• 4 English muffins
• Hollandaise sauce (see recipe bellow)
• kosher salt and freshly ground black pepper to taste

• 3 egg yolks
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cream
• 1 cup (250 ml) unsalted melted butter
• 1 tablespoon freshly squeezed lemon juice

• 2 pounds (960 g) red potatoes,cut into wedges
• 1/4 cup (60 g) finely chopped yellow onion
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter,cut into pieces
• 1 oz 930 g) grated Parmesan cheese

Cooking Method:

1. In a slow cooker,layer potatoes,onion,oregano,butter and seasoning.
2. Cover slow cooker and cook on high-heat setting for 4 hours.
3. Remove baked potatoes from slow cooker and transfer to serving platter.
4. Sprinkle with grated Parmesan cheese and serve.

Pressure Cooker Creamy Roasted Red Pepper Soup

Pressure cooker creamy roasted red pepper soup. Delicious vegetable soup cooked in pressure cooker.An excellent soup recipe for vegetarians!

• 1/4 cup (60 g) unsalted butter
• 1 large white onion,peeled and chopped
• 16 oz (480 ml) jar roasted red pepper,drained
• 2 large russet potatoes,peeled and cubed
• 1 jalapeno pepper,seeded
• 1 teaspoon Worcestershire sauce
• 4 cups (1 L) chicken or (for vegetarians)vegetable broth
• 2 cups (500 ml) heavy (double) cream
• salt to taste

1. Melt unsalted butter in pressure cooker over medium-high heat.
2. Add chopped onion,reduce heat to low,and cook,stirring,for 2-3 minutes or until it begins soften.
3. Add peppers,cubed potatoes, jalapeno,Worcestershire sauce and broth.
4. Close pressure cooker and set burner heat to high.
5. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 6 minutes.
6. Remove pot form the heat and open pressure cooker with quick release method.
7. Puree soup in pressure cooker,using immersion blender.
8. Season to taste with salt.
9. Stir in heavy cream and simmer over low heat for 5-10 minutes.Do not boil.
10. Serve pressure cooker roasted red pepper soup immediately.

Oven Baked Creamy Mushrooms

• 3-4 cloves garlic,peeled and finely chopped
• 1/2 cup (125 g) button mushrooms
• 1 dessertspoon unsalted butter,melted
• 3/4 cup (180 ml) creme fraiche
• handful of fresh parsley,chopped
• 4-6 slices brioche bread
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat melted butter in a saute pan.
2. Add chopped garlic and mushrooms.Cook,stirring,until mushrooms start soften.
3. Stir in creme fraiche.Add chopped parsley and mix well.Season with salt and black pepper.
4. When mushroom sauce is done,try to keep it warm on a low heat.
5. Meanwhile,slice brioche bread.Arrange in a single layer on the grill rack of turbo oven.
6. Set oven temperature to 450 F (225 C).
7. Grill until it starts to brown.
8. Remove grilled brioche toasts from halogen oven.Pour warm mushroom sauce over.
9. Serve immediately.