• 28 oz (840 ml) can crushed tomatoes with garlic,undrained 
• 1/2 cup frozen chopped onions,thawed and drained
• 1/2 cup plus 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons dark corn syrup
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 pounds (720 g) pork chops,trimmed and boned
• 3 cups cooked rice
• chopped fresh parsley

Cooking Method:

1. Preheat the grill to 450 F (225 C).
2. In a small saucepan, combine pineapple preserves, jalapeño, and crushed red pepper flakes.Mix well.
3. Stir in 2 tablespoons water, lemon juice, and salt and simmer over medium heat for 1 minute.
4. Increase heat to high and bring mixture to boil,then reduce heat to low and simmer,stirring, for 4 minutes.
5. Remove mixture from the heat,set aside and allow to cool.
6. Transfer half of pineapple glaze to a small bowl to use for brushing.
7. Add the pineapples and 2 tablespoons water to remaining glaze,then return saucepan to the heat and boil over medium=high heat fro 4 minutes.
8. Remove from the heat and set aside.
9. Cook rice,according the packing instructions.
10. When the rice is cooked through, stir in the reserved 1 tablespoon jalapeño, lemon zest, and 1 tablespoon lemon juice.
11. Brush chicken breasts on both sides with extra-virgin olive oil.Season with salt and black pepper.
12. Grill seasoned chicken breasts in preheated grill,skin side down until tender,turning occasionally and basting with the reserved glaze.
13.  Remove cooked chicken breasts from the grill and set aside for 5 minutes.
14. Reheat pineapple glaze in the saucepan, and then spoon over the chicken and rice.
15. Garnish with fresh mint and serve immediately.

Cooking Method:

Cooking method:
In a slow cooker,combine tomatoes with their juices,chicken broth,green peppers,rice mix with seasoning package,water,water,garlic and Cajun seasoning.
Cover slow cooker and cook on low-heat setting for 5-6 hours.
Stir shrimp into cooked rice mixture.
Cover slow cooker and cook on high heat setting for a further 15 minutes.

Slow Cooker Mushroom-Stuffed Beef Steak

Slow cooker mushroom-stuffed beef steak.Beef flank steak with mushrooms,dry red wine,bacon and vegetables cooked in slow cooker.Easy and delicious beef recipe.

• 3 slices bacon
• 8 oz (240 g) Cremini mushrooms,sliced
• 1/4 cup (60 g) chopped yellow onion
• 3/4 teaspoon dried thyme leaves
• 1 beef flank steak
• 3/4 cup (180 ml) dry red wine
• 4 cups (1 L) cooked rice
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a large nonstick skillet,cook bacon over medium heat until crisp.Drain and crumble.
2. Discard all but 1 tablespoon bacon fat.Add sliced mushrooms,onion and thyme to skillet and saute until tender (5-8 minutes).
3. Stir in crumbled bacon,season to taste with salt and black pepper.
4. Using a meat mallet,pound beef steak to make even in thickness.
5. Spoon mushroom mixture over meat and roll up.
6. Secure with toothpicks and place in slow cooker.
7. Pour over dry red wine.
8. Cover slow cooker and cook on low-heat setting for 6-8 hours.
9. Remove cooked beef flank steak from slow cooker.
10. Slice and serve over cooked rice.

Ingredients:

• 1/2 cup (125 ml) plain yogurt
• 2 tablespoons minced fresh ginger
• 2 tablespoons white wine vinegar
• 2 teaspoons salt
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon granulated sugar
• 1/2 teaspoon crushed red pepper
• 2 medium tomatoes,cut up
• 2 large garlic cloves,peeled
• 1/3 cup (80 ml) vegetable oil
• 2 16 oz (480 g each) packages frozen shrimp,shelled and deveined,thawed and drained
• 1 cup (250 g) minced onion
• hot cooked rice for 8 servings
• fresh parsley for garnish

Cooking Method:

1. In a blender,combine yogurt,ginger,vinegar,salt,turmeric,cumin,sugar,red pepper,tomatoes and garlic.
2. Blend until smooth.
3. Heat vegetable oil in a large nonstick skillet.Add shrimp and cook until tender,stirring constantly.
4. Using a slotted spoon,remove cooked shrimp,reserving cooking oil, and set aside.
5. In a reserved oil,cook onion until tender (about 5 minutes). Stir in yogurt mixture,bring to a boil.
6. Reduce heat to low and simmer 5 minutes or until mixture is lightly thickened,stirring.
7. Return shrimp to skillet.Cook until heated,about 3 minutes.
8. Remove from the skillet.Serve over cooked rice.More shrimp recipes>>>>

Ingredients:

• 1 pound (480 g) white fish fillets,skinless and boneless
• 2 large fish heads (snapper or cod)
• 5 pints (5 L) water
• 1 large yellow onion,peeled and chopped
• 1 teaspoon dried oregano
• 2/3 cup (160 g) long-grain rice
• 2 egg yolks
• freshly squeezed juice of 2 lemons
• grated zest of 1 lemon
• salt and freshly ground black pepper

Cooking Method:

1. In a large saucepan,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker.
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion.More soup recipes>>>>

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 1 1/4 cups reduced-sodium and fat-free chicken broth
• 4 carrots,sliced
• 3/4 cup (180 g) sliced scallions
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon Thai peanut sauce
• 1 teaspoon granulated sugar
• 1 teaspoon Asian sesame oil
• 3 cups (750 g) cooked rice,warm
• salt and freshly ground black pepper,to taste