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:

• spaghetti sauce
• 1/2 16 oz (480 g) package lasagna noodles
• 1 cup (250 g) dried bread crumbs
• 1/8 teaspoon freshly ground black pepper
• salt
• 2 large eggs,beaten
• 2 tablespoons water
• 1 medium eggplant,cut into 1/2 -inch (1.25 cm) slices
• vegetable oil
• 16 oz (480 g) package mozzarella cheese,thinly sliced
• 1/4 cup (60 g) grated Parmesan cheese

Cooking Method:

1. Cook lasagna noodles,according packing instructions.Drain and set aside.
2. On waxed paper,combine bread crumbs,black pepper and 1/2 teaspoon salt.Mix well.
3. Pour beaten eggs in a small bowl.
4. Dip eggplant into egg mixture,then bread crumb mixture.
5. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.Working in a batches,add eggplants and until tender,adding more oil when necessary.
6. Pat dry cooked eggplant on paper towel.
7. Preheat oven to 350 F (175 C).
8. In a 13" by 9" baking pan,layer half off cooked noodles,eggplant slices,mozzarella and spaghetti sauce;repeat.
9. Sprinkle with grated Parmesan cheese.
10. Bake in preheated oven for 30 minutes. More Italian recipes>>>>>

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.