Ingredients:

• 1 1/2 pounds (720 g) raw shrimp,peeled and deveined
• 4 large garlic cloves,peeled and crushed
• 1/2 cup (125 g) unsalted butter
• 1 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon fresh oregano leaves,chopped
• 1/8 teaspoon freshly ground black pepper
• lemon wedges for garnish

Cooking Method:

1. Preheat your broiler.
2. Arrange shrimp in a single layer in bottom of broiling pan.
3. In a saucepan,combine remaining ingredients.Stir well.Heat over low heat until butter is melted.
4. Pour butter mixture over shrimp.Stir to shrimp evenly.
5. Broil in preheated broiler for 5-8 minutes or until shrimp are pink.
6. To serve,spoon hot shrimp onto warm serving platter.
7. Sprinkle with fresh chopped parsley and garnish with lemon wedge.More shrimp 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.

Ingredients:

• 4 boneless salmon fillets,skin on
• 2 tablespoons olive oil
• dash of ground cumin
• salt and freshly ground black pepper

Ingredients:

• 1 oz (30 ml) white rum
• 2/3 oz (20 ml) melon liqueur
• 1/3 oz (10 ml) hazelnut liqueur
• 1/3 oz (10 ml) peach schnapps
• 1/3 oz (10 ml) coconut rum
• 1/2 oz 915 ml) freshly squeezed orange juice
• 1/2 oz (15 ml)heavy (double) cream

Cooking Method:

1. In a shaker,combine all ingredients. 
2. Shake well.
3. Strain mixture into cocktail glass.
4. Garnish with mango slice and enjoy!

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:

• 1 cup (250 g) crushed ice
• 4 oz (120 g) Daily’s Strawberry Mix
• 1 oz |(30 ml) white rum

Cooking Method:

1. In a blender,combine all ingredients.
2. Blend until smooth.
3. Strain rum mixture into cocktail glass.
4. Garnish with a fresh strawberry and serve. More cocktail recipes>>>

Ingredients:

• 3/4 pound (360 g) boneless lean pork,cubed
• 15 oz (450 ml) can Great Northern beans.rinsed and drained
• 14 1/2 oz (435 ml) can chicken broth
• 1 pound (480 g) fresh tomatillos,husk removed and coarsely chopped
• 1 large yellow onion,peeled and thinly sliced
• 4 oz (120 g) can diced mild green chilies
• 6 cloves garlic,peeled and chopped
• 1 teaspoon freshly ground cumin
• 1/2 cup (125 g) fresh cilantro,chopped
• salt and freshly ground black pepper