• 1 pound (480 g) boneless and skinless chicken thighs,cubed 
• 1 pound (480 g) small potatoes,cubed
• 1 cup chopped yellow onion
• 2 poblano peppers,seeded and cut into pieces
• 1 jalapeno pepper,seeded and finely chopped
• 3 cloves garlic,peeled and minced
• 3 cups (750 ml) fat-free low-sodium chicken broth
• 14 oz (420 ml) can unsalted diced tomatoes,undrained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano

Cooking Method:

1. Cook potatoes in boiling salted water until soft but still firm.
2. Drain well and put through a food mill or potato ricer.
3. Using a wooden spoon,beat potatoes until smooth.
4. Stir in butter,salt,black pepper,nutmegs and lightly beaten eggs with egg yolks.Whip until fluffy.

Cooking Method:

1. Combine water,bay leaf,herbs,garlic, and seasoning in pressure cooker.Mix well.
2. Arrange quartered potatoes and onion in an even layer.
3. Add clams,arranging them evenly over potatoes and onion.
4. Place lobster tails,shrimp and scallops over clams.
5. Top with sliced butter.Set the the corn-on-the-cob pieces around the sides.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.
8. When pressure cooker reaches high pressure,reduce burner heat to low.
9. Set timer to cook for 4 minutes.
10. Remove the pot from the heat.Carefully open pressure cooker.The lobster shell should be red-orange and clams open.
11. Using a tongs,divide cooked lobster,clams,scallops,shrimp,corn and potatoes between four large plates.Drizzle with cooking liquid.
12. Serve with lemon wedges.

Cooking Method:

1. In slow cooker,combine sour cream dip,Asiago cheese,cream cheese and mayonnaise.
2. Mix well.
3. Stir in potato wedges.
4. Cover slow cooker and cook on low-heat setting for 3 1/2-4 1/2 hours.
5. Stir well before serving.

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:

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.

• 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.

• 3 medium russet potatoes,peeled and cut into cubes
• 1 cup (250 g) chopped onion
• 1/2 teaspoon seasoned salt
• 4 slices crispy cooked bacon,crumbled
• 1 cup (250 g) shredded sharp Cheddar cheese
• 1 tablespoon chicken broth
• chopped green onions

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place half of potatoes in slow cooker.Sprinkle one-half of onion and seasoned salt over potatoes.Top with half of crumbled bacon and Cheddar cheese.
3. Repeat layers,ending with Cheddar cheese.
4. Sprinkle chicken broth over top.
5. Cover slow cooker and cook on low-heat setting for 6 hours or until potatoes are tender.
6. Remove potato mixture from slow cooker.
7. Sprinkle with chopped green onions,stir and serve immediately.

• 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.

Slow Cooker Dijon Pork Chops

Makes 4 servings

• 10 3/4 oz (325 ml) can condensed cream of mushroom soup
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 ml) Dijon-style mustard
• 1 teaspoon dried thyme,crushed
• 1 clove garlic,peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 5 medium potatoes,cut into slices
• 1 medium yellow onion,peeled and sliced
• 4 pork loin chops 3/4 inch thick

Cooking Method:

1. In a large mixing bowl,combine soup,dry white wine,Dijon mustard,thyme,garlic and black pepper.Mix well.
2. Stir in potatoes and onions.
3. Transfer mustard mixture to slow cooker.
4. Arrange pork chops over mixture.
5. Cover slow cooker and cook on low heat setting for 7-8 hours.

Ingredients:

• 2 tablespoons unsalted butter
• 1 large yellow onion,peeled and thinly sliced
• 1 tablespoon fresh chopped parsley
• 5 large potatoes,peeled and thinly sliced
• 2 cups (500 ml) hot chicken stock
• 1 tablespoon unsalted melted butter
• salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat oven to 400 F (200 C).
2. In frying pan,heat 2 tablespoons butter.Add sliced onion and chopped parsley.Season with salt and black pepper.Cook,stirring,6-7 minutes over medium-low heat.
3. Add sliced potatoes,reserving 20 slices,season with more salt and pepper and mix well.
4. Cook for a further 2 minutes.
5. Arrange cooked potatoes in ovenproof casserole.Top with reserved potatoes.Pour in chicken stock to cover.Season generously with salt and black pepper.
6. Cook in preheated oven for 20 minutes.
7. Using a spatula,press potatoes down.Reduce heat to 350 F (180 C) and cook liquid is absorbed and potatoes are very soft.
8. 5 minutes before potatoes are cook,brush with melted butter.
9. Sprinkle with more parsley and serve immediately.

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 4 pounds (1.8kg) beef short ribs,fat trimmed
• 2 red onions,peeled and diced
• 2 garlic cloves,peeled and chopped
• 28 oz (840 ml) can tomatoes
• 1/2 cup (125 g) brown sauce,heated
• 1 bay leaf
• 1/2 teaspoon fresh chopped basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon celery seeds
• 3 carrots,pared and cut into large pieces
• 1 turnip,peeled and cut into large pieces
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat vegetable oil in a large ovenproof casserole.
2. Add beef short ribs and sear 6-7 minutes over medium-high heat.
3. Turn pieces over and season with salt and black pepper.Cook for a further 5-6 minutes.
4. Stir in red onion and garlic,cook for additional 6-7 minutes.
5. Pour in tomatoes with juice,brown sauce and herbs.Season with salt and black pepper.
6. Increase heat to high and bring to a boil.
7. Preheat oven to 350 F (175 C).
8. Cover casserole and cook in preheated oven for 2 hours.
9. Add vegetables to pan and finish cooking 1 hour in oven.
10. Serve braised short ribs in hot sauce over mashed potatoes.More beef rib recipes>>>>>

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>>>>

Ingredients:

• 6-7 small baked potatoes
• 1 cup (250 g) grated cheddar cheese
• 1/4 cup (60 g) unsalted butter,melted
• 3/4 cup (180 g) bacon,cooked and chopped
• 1/2 cup (125 g) sliced green onions
• sour cream to garnish

Ingredients:

• 2 pounds (960 g) stewing beef,cubed
• 2 oz (60 g) pork dripping
• 8 oz (240 g yellow onions,peeled and chopped
• 2 garlic cloves,peeled and chopped
• 1 tablespoon plain flour
• 1 beef stock cube
• 2 cups (500 ml) boiling water
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon caraway seed
• 1/2 teaspoon paprika
• 8 oz (240 g) potatoes,peeled and roughly chopped
• 2 green bell peppers,deseeded and sliced
• 5 ripe tomatoes,blanched,peeled and chopped
• 5 oz (150 ml) dry red wine
• 5 oz (150 g) sour cream
• brown sugar
• salt and freshly ground black pepper to taste

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