Cooking Method:

1. Preheat broiler.
2. Broil chicken wings for about 5 minutes per side.Transfer to slow cooker.
3. In a mixing bowl,combine soy sauce,brown sugar,dry sherry,ginger and garlic.Mix well.
4. Pour mixture over chicken wings in slow cooker.Stir well.
5. Cover and cook on low-heat setting for 5-6 hours.
6. Open slow cooker.Using a tongs,transfer cooked chicken wings into serving platter.Pour cooking liquid over.Sprinkle with chopped green onion and serve.

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.

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. 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 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 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:

Cooking Method:

1. Rinse chicken thighs and pat dry with paper towels.
2. Place chicken pieces in slow cooker.Sprinkle with salt,black pepper and paprika.
3. In a mixing bowl,combine onion,garlic,sugar,coriander,cumin,cardamom,orange peel and orange juice.Mix well.
4. Spoon mixture evenly over chicken.
5. Cover slow cooker and cook on low-heat setting for 4 hours or until chicken is tender.
6. Remove cooked chicken from slow cooker and transfer to a serving platter.Cover with aluminum foil and keep warm.
7. Pour cooking liquid into a small saucepan.
8. In a small mixing bowl,combine cornstarch and yogurt.Mix well.
9. Stir yogurt mixture into pan juices.
10. Cook,uncovered,over medium heat,stirring,until mixture thickens slightly.
11. Place cooked chicken on the bed of fresh spinach leaves.
12. Spoon sauce over cooked chicken.
13. Serve with cooked brown rice.

Cooking method:

1. Preheat your oven to 375 F (190 C).
2. In a large mixing bowl,combine all marinade ingredients.Mix well.
3. Add chicken thighs to marinade and stir well to coat.Set aside and allow to marinade at least 15 minutes.
4. Heat a large nonstick skillet.Add marinated chicken thighs and fry until lightly browned on both sides.
5. Transfer skillet to preheated oven.Bake for 20 minutes.
6. Transfer baked chicken with their juices to serving platter.
7. Squeeze some lemon juice over chicken.Sprinkle with chopped fresh cilantro and serve.

Cooking method:

1. In food processor,combine 1 garlic bulb,olive oil,lemon juice and zest.Process until smooth.
2. Add cream fraiche and mustard.Season with sea salt and black pepper.
3. Wash chicken pieces and pat dry with paper towel.Place in a greased ovenproof dish.
4. Pour over mustard sauce.
5. Cover with aluminum foil and refrigerate for 2 hours.
6. Remove marinated chicken form the refrigerator and bring to room temperature.
7. Place marinated chicken on a high rack of turbo oven,living foil intact.Place remaining peeled garlic around.
8. Cook at 400 F (200 C) for 35-30 minutes until chicken pieces are tender.
9. Serve with roasted potatoes and vegetables.

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.

• 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. 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.

• 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.