Cooking Method:

1. In a slow cooker,combine all ingredients,except noodles and seasoning. 
2. Cover slow cooker and cook on high-setting for  4-6 hours,adding noodles during last 20 minutes to cook.
3. Turn off slow cooker.Discard bay leaf.
4. Season to taste with slat and black pepper.
5. Serve chicken noodle soup hot.

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. 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.

Slow cooker cranberry chicken.Chicken with cranberry sauce,barbecue sauce and vegetables cooked in slow cooker.Very delicious and easy recipe!
Makes 6-8 servings


Ingredients:

• 3 pounds (1.44 kg) chicken pieces
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 1/2 cup (125 g) diced celery
• 1/2 cup (125 g) diced onions
• 16 oz (480 ml) can whole berry cranberry sauce
• 1 cup (250 ml) barbecue sauce

Cooking Method:

1. In a slow cooker,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6-8 hours.
4. Using a tongs, remove cooked chicken pieces from slow cooker and transfer to serving platter.
5. Pour barbecue-cranberry sauce over and serve immediately.

Slow cooker wine-braised beef short ribs.This is one of my favorite beef ribs recipe.Beef short ribs with vegetables,Dijon and Beaujolais wine cooked in slow cooker.Try to cook more slow cooker recipe>>>

Slow Cooker Wine-Braised Beef Short Ribs

• 6 pounds (2.9 kg) beef short ribs,fat trimmed
• 1/2 cup (125 g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 ml) olive oil
• 2 large yellow onions,peeled and chopped
• 2 medium carrots,peeled and chopped
• 1 stalk celery,chopped
• Dijon mustard
• 8 cloves garlic,peeled and halved
• 1 teaspoon dried herbes de Provence,crushed
• 14 1/2 oz (435 ml) diced tomatoes,undrained
• 1 cup(250 ml) reduced-sodium beef broth
• 1 cup (250 ml) Beaujolais wine
• 2 tablespoons cornstarch
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a plastic bag,combine all-purpose flour,1/2 teaspoon salt and 1/4 teaspoon black pepper.Mix well.
2. Add beef ribs,a few at a time,and shake well to coat.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Working in a batches,brown ribs on all sides. Remove browned ribs from the skillet and transfer to slow cooker.
5. Drain and discard all but 2 tablespoons drippings from skillet.Add onions,carrots and celery and cook,stirring,for 10-15 minutes or until tender.
6. Stir in Dijon mustard and herbes de Provence.Cook,stirring,for a further 2 minutes.
7. Remove vegetable mixture from the skillet and transfer to slow cooker.Stir in tomatoes,beef broth and wine.
8. Cover slow cooker and cook on low-heat setting for 8-10 hours.
9. Using a slotted spoon,remove cooked ribs and vegetables from slow cooker,reserving a cooking liquid, and transfer to serving platter.
10. Cover cooked ribs and vegetables with aluminum foil and keep warm.
11. For the sauce,skim fat from reserved cooking liquid,measure 3 cups (750 ml) cooking Discard the remaining cooking liquid.
12. In saucepan, combine 3 cups (750 ml) cooking liquid and cornstarch.Cook,stirring,over medium-high heat until thickened and bubbly.
13. Cook,stirring,for a further 2 minutes.
14. Season to taste with salt and black pepper.
15. Pour sauce over beef ribs and vegetable and serve.

Slow cooker prune-stuffed pork fillets. Very delicious and easy recipe.
Makes 4 servings

Ingredients:

• 1 tablespoon unsalted butter
• 1 shallot,very finely chopped
• 1 stick celery,very finely chopped
• finely grated rind of 1/2 orange
• 1/2 cup (125 g) stoned prunes,chopped
• 1/2 cup (30 g) white breadcrumbs
• 2 tablespoons chopped fresh parsley
• grated nutmeg
• 8 oz (240 g) pork fillets,trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• 2/3 cup (160 ml) dry white wine
• salt and freshly ground black pepper

Cooking Method:

1. In a frying pan,melt butter.Add chopped shallot and celery and fry,stirring,until soft.
2. Transfer cooked vegetables to a bowl and stir in orange rind,prunes,breadcrumbs,parsley and nutmeg.
3. Season with salt and black pepper,set aside and allow to cool.
4. Slice down the length of each pork fillet,cutting 3/4 of the way through.
5. Open out each pork fillet and lay it out on a board.
6. Cover sliced pork with plastic wrap,then gently bash with rolling pin until meat is about 1/4 -inch (5 mm) thick.
7. Arrange 3 slices of prosciutto on a board and top with one pork fillet.Repeat with remaining prosciutto and pork fillet.
8. Divide prune stuffing between pork fillets,then fold over to enclose the filling.
9. Wrap prosciutto around prune-stuffed pork fillet and secure with wooden toothpicks.
10. In a frying pan,heat olive oil.Add stuffed pork fillets and quickly brown all over.
11. Transfer browned prune-stuffed pork fillets to slow cooker.
12. Pour dry white wine into frying pan and bring to a boil.Pour boiled wine over pork fillets in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 1 hour.Switch slow cooker to low and cook for a further 2-3 hours or until pork fillets are tender.
14. Remove cooked pork from slow cooker and transfer onto cutting board.
15. Remove toothpicks from cooked meat.Cut pork into slices.
16. Arrange on serving platter.Spoon over cooking liquid and serve.More slow cooker recipes>>>>>

Slow cooker chicken divan. Very easy chicken recipe.Grilled chicken breasts with vegetables cooked in slow cooker.
Makes 4 servings

Ingredients:

• 2 6 oz (180 g) packages grilled chicken breasts,cut into 1-inch (2.5 cm) pieces
• 1/2 cup (125 g) frozen chopped onions,thawed and drained
• 10 3/4 oz (320 ml) can low-fat cream of celery soup
• 1/3 cup (80 ml) nonfat mayonnaise
• 2 tablespoons all-purpose flour
• 1 cup (250 g) chopped fresh celery
• 10 oz (300 g) package frozen broccoli florets,thawed and drained
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice

Ingredients:

• 6 hard boiled eggs,peeled and halved lengthwise
• 1/4 cup (60 ml) mayonnaise
• 1 tablespoon plus 1 teaspoon hot sauce
• 2 tablespoons blue cheese,crumbled
• 1 tablespoon plus 1 teaspoon finely diced fresh celery
• kosher salt and freshly ground black pepper
• picked celery leaves for garnish

Cooking Method:

1. Place all egg yolks in a medium bowl.
2. Add mayonnaise,hot sauce,crumbled blue cheese and celery.Whisk until well combined.Season with salt and black pepper to taste.
3. Transfer yolk filling to zipper-lock bag. Refrigerate overnight.
4. Set aside 8 egg white halves,reserving remaining egg whites for another use.
5. Remove yolk filling from refrigerator.
6. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole.
7. Garnish stuffed eggs with extra hot sauce, blue cheese, celery, and celery leaves.
8. Transfer to serving platter and serve immediately. More appetizers>>>>>

Old-fashioned beef vegetable soup. Very and easy and delicious beef soup with vegetables.
Makes 10 servings

Ingredients:

• 1/4 cup (60 ml) salad oil
• 1 small yellow onion,peeled and diced
• 3 celery stalks,sliced
• 2 medium carrots,peeled and sliced
• half of small head cabbage,shredded
• 1 medium zucchini,peeled and cut into chunks
• 1 1/2 pounds beef stew meat,chunked
• 6 medium potatoes,peeled
• 28 oz(840 g) can tomatoes
• 6 cups (1.8 l) water
• 16 oz (480 g) can beans,drained
• 8 oz (240 g) can baby lima beans,drained
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh basil

Cooking Method:

1. In a Dutch oven,heat over high heat salad oil.
2. Add onion,celery,carrots,cabbage and zucchini.Cook,stirring,until lightly browned.
3. Using a slotted spoon,remove cooked vegetables and set aside.
4. In a Dutch oven,in remaining oil,cook beef chunks,stirring,until browned on all sides.
5. Shred one potato and cub remaining potatoes.
6. Stir in reserved vegetable mixture into meat chunks.Add potatoes,tomatoes with their liquid and remaining ingredients.Bring to a boil over high heat.
7. Reduce heat to low,cover and simmer for 25-30 minutes.

Cooking Method:

1. Sprinkle meat with salt and black pepper.Set aside.
2. In slow cooker,combine vegetables and herbs.
3. Arrange seasoned beef over vegetables.
4. Pour beef broth over the meat.
5. Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is tender.
6. Remove cooked beef from slow cooker and transfer to serving platter.
7. Arrange cooked vegetables around beef.Discard bay leaves and serve.More slow cooker recipes>>>>

Homemade Espagnole sauce. Very easy and delicious sauce with mushrooms,bacon and sherry.

Ingredients:

• 1/4 cup (60 g) unsalted butter,melted
• 3 slices bacon,chopped
• 1 carrot,peeled and chopped
• 1 stalk celery,chopped
• 1 yellow onion,peeled and sliced
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (725 ml) beef stock
• 4 mushrooms,washed and sliced
• 1/2 cup (125 g) tomato paste
• 1 bouquet garni
• 1/4 cup (60 ml) sherry
• salt and freshly ground black pepper to taste

Creamy chicken soup. Make homemade chicken stock for this delicious soup and use chicken breast in the soup.
Makes 8 servings

Ingredients:

• 5 cups (1.25 L) homemade chicken stock
• 1 boneless and skinless chicken breast,cut into 1-inch (2.5 cm) pieces
• 1/4 cup (60 g) unsalted butter,melted
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (625 g) scalded milk
• 1 small stalk fresh celery,finely chopped
• few drops Tabasco sauce
• 2 egg yolks
• salt and freshly ground black pepper

Mushroom soup recipe. Easy and delicious mushroom soup with chicken,beans and dry sherry.
Makes 4 servings

Ingredients:

• 2 stalks celery,finely chopped
• 8 oz (240 mushrooms,thinly sliced
• 2 teaspoons vegetable oil
• 12 oz (360g) cooked chicken meat,cut into small pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 8 water chestnuts,quartered and diced
• 4 cups (1L) chicken stock
• 4 oz (120 g) bean sprouts
• 1 large egg,beaten
• salt and freshly ground black pepper to taste

Celery soup recipe. Very easy and delicious celery soup with whiskey and Stilton.

Ingredients:

• 1 tablespoon unsalted butter
• 1 large yellow onion,peeled and chopped
• 1 pound (480 g) celery,trimmed and diced
• 1/2 cup (125 ml) whiskey
• 1/2 cup (125 ml) dry white wine
• 3 cups (750 ml) vegetable bouillon
• 5 oz (150 g) cream
• 1 teaspoon curry powder
• dash of cayenne pepper
• freshly squeezed lemon juice
• salt and freshly ground black pepper
• 3 1/3 oz (100 g) Stilton cheese
• 8 slices of roasted baguette

Slow cooker Tuscan chicken stew. Chicken with vegetables and dry white wine cooked in slow cooker. Recipe adapted from http://sweetpeasandsaffron.com



Makes 6-8 servings

Ingredients:

• 6-8 boneless chicken thighs, fat removed and cubed
• 2 carrots,peeled and sliced
• 2 stalks of celery, sliced
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and minced
• 2 tomatoes,diced
• 12 baby potatoes,halved
• 1 3/4 cups homemade chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons dry white wine
• 1/2 teaspoon fennel seeds,crushed
• freshly chopped parsley for garnish
• 1/4 cup (60 ml) water
• 2 1/2 tablespoons cornstarch
• 3 teaspoons balsamic vinegar
• 1 teaspoon freshly chopped rosemary
• 1/2 teaspoon salt

To cook this delicious recipe you'll need the following ingredients: 2 pounds (960g) stewed beef  cut into 1-inch (2.5 cm) cubes, salt and freshly ground black pepper, 1 tablespoon (15 ml) bacon drippings, 2  yellow onions, peeled and chopped, Bouquet garni, 1 bay leaf,  2 sprigs fresh parsley, 2 cans beef consomme, 1 soup can water, 3 carrots, cut into 1-inch (2.5 cm) chunks, 3 celery stalks cut into 1-inch (2.5 cm) pieces, 1/2 pound (240 g) green beans cut into 1-inch (2.5 cm) pieces, 3 potatoes, peeled and quartered, 1 tablespoon (15 ml) unsalted butter, 1 tablespoon (15 ml) all-purpose flour, 1 tablespoon( 15 ml) finely chopped parsley
Instructions

Season the beef with salt and pepper. Heat the bacon fat over a high heat in a large wok. Add the beef. Saute until the meat is nicely browned, then stir in the onions. Saute for further 5 minuted. Stir in the Bouquet Garni, 1 can of consomme, and the water. Simmer for 1 hour, stirring occasionally,after it begins to simmer.

Add the other can of consomme and simmer for further 1 hour. Add the vegetables and simmer over low heat for additional 30 minutes. In a small mixing bowl, combine butter and flour. Blend well. Stir in small amount of hot liquid. gradually stir into the stew ,and cook, stirring constantly, for 5 minutes .The best beef stew recipe is ready. Serve sprinkled with fresh parsley.