Ingredients:

• 2 6 oz (180 g) packages grilled chicken breasts,cut into 1-inch (2.5 cm) pieces
• 1/2 cup (125 g) frozen chopped onions,thawed and drained
• 10 3/4 oz (320 ml) can low-fat cream of celery soup
• 1/3 cup (80 ml) nonfat mayonnaise
• 2 tablespoons all-purpose flour
• 1 cup (250 g) chopped fresh celery
• 10 oz (300 g) package frozen broccoli florets,thawed and drained
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice

Ingredients:

• 14 1/2 oz (435 ml) can reduced-sodium chicken broth
• 1/4 cup 960 ml) freshly squeezed lemon juice
• 6 garlic cloves,peeled and minced
• 1 teaspoon dried oregano
• 2 teaspoons chicken bouillon
• 2 1/2 pounds (1.44 kg) skinless and boneless chicken breasts
• 2 tablespoons unsalted butter,melted
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) water
• salt and freshly ground black pepper,to taste
• lemon wedges for garnish

Cooking Method:

1. In a slow cooker,combine chicken broth,lemon juice,garlic,chicken bouillon and dried oregano.
2. Stir well to dissolve bouillon.
3. Add chicken breasts and butter.
4. Cover slow cooker and cook on low-heat setting for 3-4 hours or until chicken just tender (do not overcook!).
5. Remove cooked chicken breasts from slow cooker,reserving cooking liquid, and cut into cubes.
6. In a medium pan,combine cornstarch and water.Stir well to dissolve cornstarch.
7. Add reserved cooking liquid and,stirring, bring mixture to a boil over medium-high heat.
8. Reduce heat to low and simmer for a further 1 minute.
9. Remove from the heat and set aside.
10. Season cornstarch mixture with salt and black pepper.Stir in a few drops of freshly squeezed lemon juice.
11. Pour sauce over cubed chicken,garnish with fresh chopped parsley.
12. Serve over cooked pasta with fresh lemon wedges on side.

Ingredients:

• 2 tablespoons unsalted butter
• 1 large yellow onion,peeled and thinly sliced
• 1 tablespoon fresh chopped parsley
• 5 large potatoes,peeled and thinly sliced
• 2 cups (500 ml) hot chicken stock
• 1 tablespoon unsalted melted butter
• salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat oven to 400 F (200 C).
2. In frying pan,heat 2 tablespoons butter.Add sliced onion and chopped parsley.Season with salt and black pepper.Cook,stirring,6-7 minutes over medium-low heat.
3. Add sliced potatoes,reserving 20 slices,season with more salt and pepper and mix well.
4. Cook for a further 2 minutes.
5. Arrange cooked potatoes in ovenproof casserole.Top with reserved potatoes.Pour in chicken stock to cover.Season generously with salt and black pepper.
6. Cook in preheated oven for 20 minutes.
7. Using a spatula,press potatoes down.Reduce heat to 350 F (180 C) and cook liquid is absorbed and potatoes are very soft.
8. 5 minutes before potatoes are cook,brush with melted butter.
9. Sprinkle with more parsley and serve immediately.

Ingredients:

• 2 pounds (960 g) jumbo shrimp,peeled and deveined
• 2 tablespoons freshly ground black pepper
• 1 tablespoon unsalted butter,melted
• 2 cups (500 ml) cold water
• 2 tablespoons paprika
• freshly squeezed juice of 1 lemon

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:

• 2 pounds (960 g) sliced bacon
• 24 large sea scallops
• chopped fresh green onion

Cooking Method:

1. Preheat oven to 350 F (175 C).
2. Place bacon slices on sheet pan and bake until half-way cooked(for about 15 minutes).
3. Wrap each scallop with cooked bacon.Secure with toothpick.
4. Line baking sheet with aluminum foil.Arrange wrapped scallops on it.Set under the broiler.
5. Cook in preheated oven until bacon is crispy and the scallops opaque(for about 2-3 minutes per side).
6. Remove baked bacon wrapped scallops form the oven.
7. Transfer to serving platter.Sprinkle with chopped green onion and serve.
8. More scallop recipes>>>>>

Ingredients:

• 2 tablespoons unsalted butter,melted
• 2 large skinless and boneless whole chicken breasts
• 1/2 pound (240 g) fresh mushrooms,cleaned and sliced
• 2 cups 950 ml) cheese sauce,heated
• 1/4 cup (60 g) grated mozzarella cheese
• few drops freshly squeezed lemon juice
• salt and freshly ground black pepper
• dash celery seed
• pinch of basil