Ingredients:

• 2 tablespoons melted butter
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and chopped
• red peppers flakes
• 1/4 cup (60 g) all-purpose flour
• 3 cups (750 ml) chicken broth
• 28 oz (840 g) can diced tomatoes
• 2 tablespoons tomato paste
• 8 oz (240 g) cheese tortellini
• 1/2 cup (125 g) freshly grated Parmesan cheese
• 10 oz (300 g) fresh spinach,chopped
• 1/2 cup (125 g_ heavy (double) cream
• 1/4 cup (60 g) fresh basil,chopped
• salt and freshly ground black pepper

Ingredients:

• 4 cups (1L) diced fresh pineapple
• 13 1/2 oz (405 ml) coconut milk
• 2 cups (500 g) fresh strawberries
• 2 oz (60 ml) rum per glass
• fresh strawberries,pineapple wedges and toasted coconut for garnish

Ingredients:

• 2 (8 oz (240 g) each)) frozen lobster tails,thawed
• 4 tablespoons Land O Lakes® Butter with Olive Oil (just eyeball about 1/4 of the tub)
•  2 tablespoons sriracha
• chopped fresh chives
• 1 lemon,cut into wedges

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 cup (60 g)melted unsalted butter,divided
• 2 cups (500 g) heavy (double) cream

Ingredients:

• 3 pounds boneless and skinless chicken thighs
• 3/4 cup (180 g) granulated sugar
• 3/4 cup (180g_ reduced-sodium soy sauce
• 1/3 cup (80 g) cider vinegar
• 1 garlic clove,peeled and minced
• 3/4 teaspoon freshly ground ginger
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons cornstarch
• 4 teaspoons fresh cold water

Cooking Method: 

1. Place chicken thighs in slow cooker.
2. In a mixing bowl,combine sugar,soy sauce,vinegar,garlic,ginger and black pepper.Mix well and pour over chicken.
3. Cover slow cooker and cook on high-heat setting for 4-6 hours or until chicken is tender.
4. Remove cooked chicken from slow cooker,reserving cooking juices.Set aside and keep warm.
5. Transfer reserved cooking juices to a small sauce pan.Skim fat.
6. Bring cooking juice to a boil.Remove from the heat.
7. In a small mixing bowl,combine cornstarch and cold water.Stir until smooth.
8. Stir cornstarch mixture into cooking juices.Return to the boil.Cook,stirring,for 1-2 minutes or until thickened.
9. Serve sauce with teriyaki chicken.

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• 2 packets (0.87 oz (25g) each)) dry chicken gravy mix
• 10 3/4 oz (375g) can cream of chicken soup
• 1 3/4 cups (430 ml) water
• 1/8 teaspoon freshly ground black pepper