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. Cut beef round steak into 8 serving-size pieces. 
2. Heat vegetable oil in a large nonstick skillet.
3. Add sliced beef and brown,half at a time,in hot oil.Drain off fat and set aside.
4. Place onions in slow cooker.Add browned steak and mushrooms.
5. In a small mixing bowl,combine beef gravy and mushroom gravy mix. Mix well and pour over mixture in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 8-10 hours.

Cooking Method:

1. In a heavy-iron pan,heat cooking oil over medium-high heat.
2. Add onions,celery,spinach,scallions,mushrooms and bamboo shoots.
3. Place meat over vegetables.Add remaining ingredients.
4. Simmer uncovered over medium-low heat until beef is tender and vegetables are cooked but still crisp.Stir 2-3 times during the cooking.
5. Serve with boiled rice.

Cooking Method:

1. Pour water in a large saucepan. Bring to boil over medium-high heat.
2. Add in penne pasta and continue to boil until pasta is cooked through.
3. Strain cooked penne pasta into a large colander and run under cold water until completely cold.
4.  In a large nonstick skillet,heat olive oil over medium-high heat.
5. Add cubed chicken and cook gently until the chicken is sealed all over.
6. Stir in garlic and cook for 1-2 minutes.
7. Stir in onions,zucchini and mushrooms and continue cooking until vegetables have softened .
8. Stir in dry white wine and allow to bubble up.
9. Season with salt and black pepper.
10. Stir in cream and bring to a boil over medium-high heat.
11. Reduce heat to low and simmer for 4-5 minutes.
12. Add cooked pasta and stir well.
13. Serve immediately.

Cooking Method:

1. Lightly grease large nonstick skillet with nonstick cooking spray.
2. Add cubed beef and cook over medium heat,stirring frequently,until browned on all sides.
3. Grease slow cooker with nonstick cooking spray.
4. In a greased slow cooker,combine all ingredients except rice or noodles.
5. Cover and cook on low-heat setting for 8-10 hours.
6. Serve over cooked rice or noodles.

• 2-3 pounds (960g-1.44 kg) chicken pieces
• 10 3/4 oz (325 ml) can cream of mushroom soup
• 10 3/4 oz (325 ml) French onion soup
• 1 cup (250 g) sliced mushrooms
• 1 cup (250 ml) dry white wine
• olive oil

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sliced mushrooms and cook,stirring,until browned.
3. Place chicken pieces in slow cooker.
4. In a mixing bowl,combine soups and dry white wine.Mix well.
5. Pour wine mixture over chicken.Top with cooked mushrooms.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.

Slow Cooker Italian Chicken Breasts

• 10 oz (300 g) package Italian-style green beans,thawed and drained
• 1 cup (250 g) fresh mushrooms
• 1 small yellow onion,peeled and sliced
• 1 pound (480 g) boneless and skinless chicken breasts,cut into pieces
• 14 1/2 oz (435 ml) can Italian stewed tomatoes with oregano and basil,undrained
• 6 oz (180 ml) can Italian tomato paste with garlic
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• 2 cups (500 g) cooked fettuccine
• 1/4 cup Parmesan cheese

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place green beans,mushrooms and onions in slow cooker.Mix well.Top with chicken pieces.
3. In a mixing bowl,combine undrained tomatoes,tomato paste,Italian seasoning and garlic powder.Mix well.
4. Pour tomato mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 4-6 hours or until chicken is tender.
6. Serve over cooked fettuccine.Top with 1 tablespoon grated Parmesan cheese.

Slow Cooker Wine-Braised Beef Shanks

Slow cooker wine-braised beef shanks.Very delicious and easy beef recipe cooked in slow cooker.

• 1 cup (250 ml) dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 3 cloves garlic,peeled and chopped
• 1 teaspoon kosher salt
• 1 cup (250 g) sliced mushrooms
• 4 beef shank cross cuts
• 2 leeks,quartered lengthwise and cut crosswise
• 2 cups (500g) sliced carrots
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• For Gremolata:1/4 cup (60 g) fresh parsley leaves
• 1 tablespoon grated lemon zest
• 1 clove garlic,peeled and finely chopped

Cooking Method:

1. In a slow cooker,combine dry red wine,tomato paste,basil,marjoram,garlic and salt.
2. Mix well.
3. Add sliced mushrooms,top with beef shank,leeks and carrots.
4. Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is for tender.
5. Remove cooked beef with vegetables from slow cooker and transfer to serving dish.
6. For sauce,pour cooking liquid into small saucepan.Skim off fat.
7. In a small mixing bowl,combine all-purpose flour and cold water.Mix until smooth.
8. Stir in a little of cooking liquid.
9. Stir flour mixture into cooking liquid in saucepan.
10. Cook,stirring over medium heat about 3 minutes or until mixture bubbles and thickens.
11. Spoon over beef and vegetables.
12. For Gremolata:Finely chop parsley and lemon zest.Mix well with chopped garlic.
13. Sprinkle over meat and vegetables.

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.

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Ingredients:

• 20 small shallots
• 2 1/2-3 pounds (1.14-1.4 kg) boneless and skinless chicken,cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons sunflower oil
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) dry white wine
• 2 1/2 cups (625 ml) boiling chicken stock
• 1 bouquet garni
• 1 teaspoon freshly squeezed lemon juice
• 3 cups,button mushrooms,stalks trimmed
• 1/3 cup (80 ml) heavy cream
• 3 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Place shallots in a bowl.Cover with boiling water and leave to soak.
2. Rinse chicken pieces under running cold water and pat dry with paper towel.
3. In a large frying pan,melt 1 tablespoon butter with sunflower oil.
4. Add chicken pieces and cook,turning occasionally,until lightly browned.
5. Using a slotted spoon,transfer cooked chicken pieces to slow cooker,leaving the juice behind.
6. Stir all-purpose flour into the pan juices,then blend in dry white wine.
7. Stir in chicken stock and add bouquet garni and lemon juice.
8. Bring mixture to the boil over high heat,stirring,until thickened.
9. Season with salt and black pepper and pout boiled mixture over chicken in slow cooker.
10. Drain soaked shallots.
11. Clean frying pan,add remaining 1 tablespoon butter and heat until melted.
12. Add mushrooms and shallots and cook,stirring,for 5 minutes,until lightly browned.Place over chicken in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 3-4 hours,or until chicken is tender.
14. Using the slotted spoon,remove chicken and vegetables from slow cooker and transfer to warmed serving dish.
15. Add heavy cream and 2 tablespoons chopped parsley to creamy sauce and whisk well to combine.Season with salt and black pepper,if necessary.Pour sauce over chicken and vegetables.
16. Sprinkle chicken fricassee with remaining parsley.Serve immediately.
17. More slow cooker recipes>>>>>

Ingredients:

• 4 pork chops, 1 3/4-inches(4 cm) thick
• 2 tablespoons vegetable oil
• 1 small yellow onion,peeled and sliced
• 6-8 oz (180-240 g_ fresh mushrooms,sliced
• 2 cans (10 1/2 oz (315 ml) each)) condensed cream of mushroom soup
• 1 can (10 12/ oz (315 ml)) condensed cream of celery soup
• 1/2 cup (125 ml) dry white wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon freshly ground black pepper
• salt

Ingredients:

• 2 tablespoons nonfat chicken broth
• 2 pounds (960 g) boneless pork loin chops,cut into strips
• 16 oz (480 g) package frozen pepper stir-fry,thawed and drained
• 2 cups (500g) sliced fresh mushrooms
• 8 oz (240 ml) can tomato sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons white vinegar
• 2 tablespoons Worcestershire sauce

Cooking Method:

1. Grease slow cooker with nonstick cooking spray
2. In a large nonstick skillet,heat chicken broth over medium-high heat.
3. Add pork strips and brown on all sides.
4. Drain browned pork strips well.
5. In a slow cooker,combine all ingredients.Mix well.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.
7. Remove cooked pork from slow cooker,reserving cooking liquid.
8. Transfer meat to serving platter.
9. Pour reserved sauce over and serve.More slow cooker recipes>>>>>

Ingredients:

• 2 tablespoons unsalted butter,melted
• 2 large skinless and boneless whole chicken breasts
• 1/2 pound (240 g) fresh mushrooms,cleaned and sliced
• 2 cups 950 ml) cheese sauce,heated
• 1/4 cup (60 g) grated mozzarella cheese
• few drops freshly squeezed lemon juice
• salt and freshly ground black pepper
• dash celery seed
• pinch of basil

Ingredients:

• 1/2 cup (125 g) Dijon mustard
• 2 tablespoons chopped garlic
• 1/2 teaspoon dried tarragon
• 2 1/2  pounds (1.44 kg) chicken thighs,skinned
• 1 cup (250 g) chopped yellow onion
• 1 cup (250 g) sliced mushrooms
• 12 oz (360 ml) jar marinated artichoke hearts,undrained
• 1/4 cup (60 g) chopped fresh parsley

Cooking Method:

1. In a large mixing bowl,combine Dijon mustard,garlic and tarragon.Mix well.
2. Add chicken thighs and toss well to coat.
3. Transfer marinated chicken to slow cooker.
4. Add remaining ingredients,except parsley.
5. Cover slow cooker and cook on low-heat setting for 6-8 hours,or until chicken thighs are tender.
6. Sprinkle with chopped parsley.
7. Serve chicken thighs with artichoke sauce over cooked rice.More slow cooker recipes>>>>

Ingredients:

• vegetable oil
• 1/4 cup (60g) finely chopped yellow onion
• 1/4 cup (60 g) finely chopped green pepper
• 1 1/2 pounds (750 g) lean ground beef
• 1 large egg.beaten
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 pound (250 g) mushrooms,sliced
• 2 tablespoons all-purpose flour
• 2 cups (500 ml) water
• 8 oz (240 g) package pasteurized process cheese spread,sliced
• 2 tablespoons dry sherry

Cooking Method:

Ingredients:

• 2 large skinless and boneless chicken breasts,cubed
• 1 tablespoon cornstarch
• 2 tablespoons dry sherry
• 3/4 teaspoon peeled and minced ginger
• 1/8 teaspoon monosodium glutamate
• 1/3 cup (80 ml) salad oil
• 3/4 cup California walnuts
• 15 oz (450 g) can Chinese straw mushrooms,drained
• 8 1/2 oz (235 g) can bamboo shoots,drained
• 1/4 pound (120 g0 snow peas

Cooking Method:

1. Using a sharp knife, slice across width of chicken breasts to make very thin pieces.
2. In a mixing bowl,combine chicken,cornstarch,sherry,ginger,momsodium glutamate and 1/4 teaspoon salt.Mix well.
3. heat salad oil in a large nonstick skillet.Add California walnuts and cook,stirring,until lightly browned.
4. Remove browned walnuts from skillet,reserving cooking oil.Pat dry with paper towel.
5. Add mushrooms and stir-fry,bamboo shoots,snow peas and 1/2 teaspoon salt until peas are tender and crisp.
6. Transfer cooked vegetables to medium bowl,reserving cooking oil.
7. In remaining oil,stir-fry chicken mixture until chicken is tender.Stir in cooked vegetables.
8. Transfer onto warm serving platter.
9. Sprinkle with walnuts and serve.More chicken recipes>>>

Ingredients:

• 2 pounds (960 g) beef tenderloin,sliced
• 1/2 pound (240 g) bean curd,broiled for 1-2 minutes and cut into 2-inches (5 cm) lengths
• 10 scallions,cut diagonally into 2-inches (5 cm) lengths
• 1/2 pound (240 g) Savoy cabbage,cut into 3-inches (7.5 cm) strips
• 6 dried mushrooms,soaked in warm water for 20 minutes and drained
• 1/4 cup (60 g) soy sauce
• 2 tablespoons sake
• 1 tablespoon granulated sugar
• 1/2 cup soup stock (Japanese soup stock my be bought from most large food stores or from Chinese grocery stores Ask for dried soup powder in packages.)
• pinch monosodium glutamate
• suet to grease pan