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.

• 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.

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.

Ingredients:

• 1 tablespoon vegetable oil
• 1 yellow onion,peeled and finely chopped
• 2/3 cup (150 ml) passata (bottled strained tomatoes)
• 1/3 cup (75 ml) boiling fish stock
• 2 garlic cloves,peeled and crushed
• 1 small red chili pepper,seeded and finely chopped
• pinch of ground ginger
• pinch of curry powder
• pinch of freshly ground cumin
• pinch of freshly ground turmeric
• seeds from 1 cardamom pod
• freshly squeezed juice of 1 lemon
• 2 pounds (960 g) white fish fillets
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a frying pan,heat vegetable oil over medium-high heat.
2. Add chopped onion and cook,stirring,for 10 minutes until onion is soft but not coloured.
3. Transfer cooked onions to slow cooker.Stir in remaining ingredients,except fish fillets and fresh herbs.
4. Cover slow cooker and cook on high-heat setting for 1 1/2 hours until mixture starts simmering.
5. Add white fish fillets to the slow cooker and cook at low-heat setting for a further 45 minutes-1 hour or until fish fillets are tender.
6. Transfer cooked fish to warmed serving platter.Stir fresh herbs into spicy tomato sauce.Test and add seasoning.
7. Spoon spicy tomato sauce over white fish and serve.More fish 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:

• 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:

• 1/2 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:

• 20 oz (600 ml) can sliced pineapples
• 1/2 cup (125 ml) soy sauce
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 g) minced onion
• 1/2 garlic clove,peeled and crushed
• 1 tablespoon brown sugar
• 6 pork shoulder steaks,cut into 1/2 inch (1.2 cm) thick

Cooking Method:

1. Drain 6 pineapple slices,reserving 1/4 cup (60 ml) liquid from pineapples.
2. In a baking pan,combine reserved pineapple liquid,soy sauce,vegetable oil,onion,garlic and brown sugar.
3. Mix well.
4. Place pork steaks in marinade.Cover and refrigerate at least 3 hours,turning once.
5. About 40 minutes before serving,prepare you grill.
6. Remove marinated pork steaks from refrigerator and arrange on hot grill.
7. Grill for 15 minutes,brushing with marinade once.
8. Meanwhile,place pineapple slices in pan of marinade,turning to coat both sides.Place pan on grill while steaks are cooking to heat pineapple slices.
9. Flip steaks and grill for a further 15 minutes,spooning remaining marinade over steak once,until pork is thoroughly cooked and fork tender.
10. Serve a hot pineapple slice with each grilled pork steak.More grill recipes>>>>>

Ingredients:

• 2 pounds (960 g) veal shoulder,cubed
• 1 tablespoon paprika
• 1/4 cup (60 g) cornstarch
• 1/4 cup (60 ml) vegetable oil
• 2 large yellow onions,peeled and chopped
• 1 teaspoon granulated sugar
• 2 large tomatoes,skinned and chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon caraway seeds
• bouquet garni
• 1 red bell pepper,seeded and chopped
• 2 teaspoons salt
• freshly cracked black pepper
• monosodium glutamate

Ingredients:

• 2 stalks celery,finely chopped
• 8 oz (240 mushrooms,thinly sliced
• 2 teaspoons vegetable oil
• 12 oz (360g) cooked chicken meat,cut into small pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 8 water chestnuts,quartered and diced
• 4 cups (1L) chicken stock
• 4 oz (120 g) bean sprouts
• 1 large egg,beaten
• salt and freshly ground black pepper to taste

Ingredients:

• 2 pounds (960 g) chicken wings
• 1/2 cup (125 g) red hot sauce
• 1/2 cup (125 g) unsalted melted butter
• 1 quart (1 L) vegetable oil

Ingredients:

• 3/4 pound (360 g) boneless and skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (125 g) clear honey
• 1/4 cup (60 g) soy sauce
• 1/8 cup (30 g) chopped onion
• 1 oz (30 g) ketchup
• 1 tablespoon vegetable oil
• 1 clove garlic,peeled and minced
• 1/4 teaspoon red pepper flakes

Cooking Method:

• 1 tablespoon ketchup
• 1/2 cup (125 ml) vegetable oil
• 3 tablespoons vinegar
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• salt,to taste
• 1 1/2 tablespoons Cajun seasoning