Ingredients:

• 6 hard boiled eggs,peeled and halved lengthwise
• 1/4 cup (60 ml) mayonnaise
• 1 tablespoon plus 1 teaspoon hot sauce
• 2 tablespoons blue cheese,crumbled
• 1 tablespoon plus 1 teaspoon finely diced fresh celery
• kosher salt and freshly ground black pepper
• picked celery leaves for garnish

Cooking Method:

1. Place all egg yolks in a medium bowl.
2. Add mayonnaise,hot sauce,crumbled blue cheese and celery.Whisk until well combined.Season with salt and black pepper to taste.
3. Transfer yolk filling to zipper-lock bag. Refrigerate overnight.
4. Set aside 8 egg white halves,reserving remaining egg whites for another use.
5. Remove yolk filling from refrigerator.
6. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole.
7. Garnish stuffed eggs with extra hot sauce, blue cheese, celery, and celery leaves.
8. Transfer to serving platter and serve immediately. More appetizers>>>>>

Ingredients:

• 1/3 cup (80 g) finely chopped salted peanuts
• 1/4 cup (60g) minced fresh parsley
• 6 medium skinless and boneless chicken breasts,halved
• unsalted butter
• 1/2 teaspoon paprika
• 2 tablespoons all-purpose flour
• 1 chicken-flavor bouillon cube
• 1 1/4 cups (310 ml) milk
• fresh chopped parsley for garnish
• salt

Cooking Method:

1. In a small mixing bowl,combine chopped peanuts,minced parsley and 1/2 teaspoon salt.
2. Mix well and set aside.
3. Using a meat mallet,pounds each chicken piece until 1/4-inch thick.
4. To stuff chicken breasts:Overlap two pieces about 1-inch.
5. Sprinkle with 1 tablespoon of peanut mixture to within 1/2 inch of edge;fold two long sides slightly toward the middle;roll chicken breast in the opposite direction,jelly-roll fashion;fasten seam with two toothpicks.
6. Repeat this process with remaining chicken breasts.
7. In baking dish,melt 1/2 cup (125 g) butter in 400 F (200 C).
8. Stir in paprika and 1 teaspoon salt until well mixed.
9. Place stuffed chicken breasts,seam side down,in baking dish.Brush with butter mixture in pan.
10. Bake in preheated oven for 40 minutes or until chicken is fork-tender,basting occasionally with pan drippings.
11. Spoon 3 tablespoons pan drippings into 1-quart (1 L) saucepan.
12. Over medium-heat,into drippings,stir all-purpose flour,bouillon and 1/2 teaspoon salt until well blended.
13. Gradually stir in milk.Cook,stirring,until mixture thickened.
14. Discard toothpicks from baked chicken breasts.Transfer to warm platter.
15. Garnish with finely chopped parsley.
16. Pour homemade creamy gravy into gravy boat;pass separately.More chicken recipes>>>>

Ingredients:

• 1 3/4 cups (430 g) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup (80 g) unsalted butter
• 2/3 cup (160 g) granulated sugar
• 2 large eggs,beaten
• 2 tablespoons dark corn syrup
• 3 ripe bananas,peeled and mashed
• 1/2 cup chopped walnuts

Cooking Method:

1. Grease slow cooker with nonstick cooking spray,then flour it.
2. In a mixing bowl,combine all-purpose flour,baking powder,salt and baking soda.Stir well and set aside.
3. Using electric mixer,in a large bowl,cream butter until fluffy.
4. Stir sugar,eggs,corn syrup and mashed bananas.Beat until smooth.
5. Gradually stir in flour mixture to creamed mixture.Add chopped walnuts and mix well.
6. Pour batter into slow cooker.
7. Cover and cook on high-heat setting for 1-1 1/2 hours or until toothpick inserted into center cones out clean.
8. Allow bread to cool,then invert onto serving platter.

Ingredients:

• 1/2 cup (125 g) Dijon mustard
• 2 tablespoons chopped garlic
• 1/2 teaspoon dried tarragon
• 2 1/2  pounds (1.44 kg) chicken thighs,skinned
• 1 cup (250 g) chopped yellow onion
• 1 cup (250 g) sliced mushrooms
• 12 oz (360 ml) jar marinated artichoke hearts,undrained
• 1/4 cup (60 g) chopped fresh parsley

Cooking Method:

1. In a large mixing bowl,combine Dijon mustard,garlic and tarragon.Mix well.
2. Add chicken thighs and toss well to coat.
3. Transfer marinated chicken to slow cooker.
4. Add remaining ingredients,except parsley.
5. Cover slow cooker and cook on low-heat setting for 6-8 hours,or until chicken thighs are tender.
6. Sprinkle with chopped parsley.
7. Serve chicken thighs with artichoke sauce over cooked rice.More slow cooker recipes>>>>

Ingredients:

• 3 (1 inch(2,5 cm)) thick slices honey ham
• 1/3 cup (80 ml) clear honey
• 1/3 cup 980 ml) Dijon mustard
• 1/4 teaspoon allspice
• 18 1/2 oz (550 g) can pineapple slices in their juice,drained

Cooking Method:

1. In a mixing bowl,combine honey,Dijon mustard and allspice.Mix well and set aside.
2. Heat you grill to 350 F (175 C).
3. Place ham and pineapple slices on preheated grill.
4. Grill for about 5 minutes per side brushing with honey mixture.

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:

• 6 tablespoons unsalted butter,divided
• 2 tablespoons extra virgin olive oil
• 12 large sea scallops,patted dry
• 1 cup (250 ml) dry white wine
• 2 tablespoons heavy cream
• pinch of saffron threads
• salt and freshly ground black pepper

Cooking Method:

1. In a large nonstick skillet,melt 2 tablespoons unsalted butter and olive oil.
2. Add sea scallops,sprinkle with salt and black pepper,and sear well on both sides,turning once.
3. Remove seared scallops from the skillet and set aside,kipping warm.
4. Add dry white wine to hot pan and de-glaze pan.
5. Reduce heat to low and allow to wine to reduce by half.
6. Stir in heavy cream and remaining butter.Once butter is combined,add saffron threads.
7. Stir well.
8. Return seared scallops to the skillet.Turn well to coat.
9. Remove from the skillet and serve immediately.More scallop recipes>>>>