1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

Cooking Method:

1. Preheat your grill to medium-high.
2. In a mixing bowl,combine all coconut sauce ingredients.
3. Mix well and set aside.
4. In another large mixing bowl,combine all kofta ingredients,except ground beef.
5. Stir well until curry paste completely dissolved.
6. Stir in ground beef and mix well.
7. Form elongated meatballs.
8. Tread meatballs onto soaked bamboo skewers.
9. Grill over medium heat,turning every 2 minutes for 10 minutes or until cooked through.
10. Serve beef kofta with homemade coconut sauce.

Cooking Method:

1. In a medium sauce pan,heat vegetable oil over medium heat.
2. Add onions and cook,stirring,until onions are translucent.
3. Stir in minced garlic,cumin,curry paste and brown sugar.Cook for a further 1 minute.
4. Stir in vegetable stock,ginger,lemongrass,peppercorns,jalapeno,fresh cilantro and fish sauce.
5. Increase heat to high and bring mixture to a boil.
6. Reduce heat to low and simmer,uncovered,for 30 minutes.
7. Remove from the heat and strain,discarding the solids.
8. Return strained broth to sauce pan and heat over medium heat.
9. Stir in remaining ingredients.
10. Cook stirring occasionally,until shrimp are cooked through.

Cooking method:

1. In a mixing bowl,combine minced garlic,egg yolks and seasoning.
2. Beat with a wire whisk.
3. Gradually add olive oil,while beating.
4. Add it drop by drop at first and then in a gradually increasing amount as the mixture thickens.
5. Set aside and chill.

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. Place cubed beef in mixing bowl.
2. In another mixing bowl,combine remaining ingredients.Mix well.
3. Pour mixture over meat and mix thoroughly.
4. Set aside and allow to marinate for at least 30 minutes.
5. Tread marinated beef cubes onto metal skewers.
6. Grill over preheated charcoal grill until cooked to desired doneness.

Cooking Method:

1. In a food processor,combine all ingredients,except turkey cutlets. 
2. Process until finely chopped.
3. Brush on all sides of turkey cutlets.
4. Place in slow cooker.
5. Pour remaining sauce over turkey.
6. Cover slow cooker and cook on low-heat setting for 4 hours or until turkey cutlets are tender.

Cooking Method:

1. Cut beef roast in half lengthwise and trim fat off.
2. Arrange the two beef slices side-by-side in the bottom of a slow cooker.
3. In a mixing bowl,combine remaining ingredients.Mix well.
4. Pour honey mixture over the beef in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 8-10 hours.
6. Remove cooked beef from slow cooker and transfer to large bowl.
7. Using a two forks,shred the meat.
8. Pour cooking liquid over shredded meat and stir well.
9. Serve immediately.

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.