Cooking Method:

1. In pressure cooker,heat the butter and olive oil over medium heat.
2. Add leek,carrot, and celery.Cook,stirring occasionally, until vegetables are softened (for about 5 minutes).
3. Stir in minced garlic,potato and herbs.Cook for a further 2 minutes ,stirring to coat potatoes with fat.
4. Sprinkle in all-purpose flour and cook,stirring,for a few minutes.
5. Pour in dry white wine and fish stock.It will just cover vegetables.Bring to a boil and simmer for 1 minute.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
8. Set a timer to cook for 6 minutes.
9. Remove pot from the heat.Carefully open the pressure cooker.The potato and carrot should bee soft and tender.
10. Stir in milk and sliced salmon.Bring to a low simmer,uncovered.
11. Stir in heavy cream and heat through without  boiling.
12. Season with salt and black pepper to taste.
13. Serve smoked salmon chowder hot.

Cooking Method:
In a slow cooker,combine all ingredients,except sour cream,cornstarch,seasoning and noodles.
Mix well.
Cover slow cooker and cook on low-heat setting for 6-8 hours.
Stir in combined sour cream and cornstarch,stirring until thickened,2-3 minutes.
Season with salt and black pepper.
Serve over cooked noodles or spaghetti.

Cooking method:
In a slow cooker,combine tomatoes with their juices,chicken broth,green peppers,rice mix with seasoning package,water,water,garlic and Cajun seasoning.
Cover slow cooker and cook on low-heat setting for 5-6 hours.
Stir shrimp into cooked rice mixture.
Cover slow cooker and cook on high heat setting for a further 15 minutes.

Cooking Method:

1. In a slow cooker,combine chicken and onion.
2. In a small mixing bowl,combine chicken broth,2 tablespoons Dijon mustard,dried tarragon.Stir well and season with salt and black pepper.
3. Pour tarragon mixture over chicken.Stir well to combine.
4. Cover slow cooker and cook on low-heat setting for 5 1/2 hours.
5. Using a slotted spoon,remove cooked chicken and vegetables from slow cooker and set aside.
6. Strain cooking liquid into saucepan.Skim off fat.Bring to a boil over high heat,stirring constantly.
7. In a small bowl,combine remaining 1 teaspoon Dijon mustard,,heavy cream and cornstarch.Whisk well.Stir creamy mixture into boiling liquid.
8. Cook for about 3 minutes or until mixture thickened.Stir in fresh tarragon.
9. Pour over cooked chicken.Serve immediately.

Cooking Method:

1. Lightly grease large nonstick skillet with nonstick cooking spray.
2. Add cubed beef and cook over medium heat,stirring frequently,until browned on all sides.
3. Grease slow cooker with nonstick cooking spray.
4. In a greased slow cooker,combine all ingredients except rice or noodles.
5. Cover and cook on low-heat setting for 8-10 hours.
6. Serve over cooked rice or noodles.

Cooking Method:
For the Cupcakes:

1. Preheat your oven to 350 F (175 C).
2. Line 2 muffin tins with 16 paper liners.
3. Place 1/2 cup of chocolate chips in ovenproof dish and microwave for 45 seconds.Stir well until smooth.Set aside and allow to cool completely.
4. In a mixing bowl,combine all-purpose flour,baking soda and salt.Mix well.
5. In a large mixing bowl,combine sugar,vegetable oil and egg.Stir well to combine.Beat in melted chocolate chips.
6. Gradually stir in flour mixture alternatively with water.The batter should be thin.
7. For the Filling:In a bowl of electric mixer,beat cream cheese , sugar , egg and salt until creamy.Stir in 1 cup of chocolate chips.
8. Fill each muffing cup half full.Spoon 1 tablespoon of cream cheese filling over the batter.
9. Bake in preheated oven for 20-25 minutes or until toothpick inserted in the center comes out clean.
10. While cakes are hot,sprinkle with remaining chocolate chips.Cool for 5 minutes.
11. Remove from the oven,place on wire rack and allow to cool completely.

• 2 boneless and skinless chicken breasts,cubed
• 1/2 tablespoon cornstarch
• 1 large egg,scrambled and thinly sliced
• 2 tablespoons dark soy sauce
• 3 garlic cloves,peeled and minced
• 2 green chilies,seeded and sliced
• 2 onions,peeled and sliced
• 1 red pepper,seeded and thinly sliced
• 2 cups (500 ml) chicken stock
• 2 tablespoons chili sauce
• 1 teaspoon rice vinegar
• salt to taste
• 1/2 teaspoon crushed black pepper
• olive oil