• 1 pound (480 g) boneless and skinless chicken thighs,cubed 
• 1 pound (480 g) small potatoes,cubed
• 1 cup chopped yellow onion
• 2 poblano peppers,seeded and cut into pieces
• 1 jalapeno pepper,seeded and finely chopped
• 3 cloves garlic,peeled and minced
• 3 cups (750 ml) fat-free low-sodium chicken broth
• 14 oz (420 ml) can unsalted diced tomatoes,undrained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano

• 28 oz (840 ml) can crushed tomatoes with garlic,undrained 
• 1/2 cup frozen chopped onions,thawed and drained
• 1/2 cup plus 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons dark corn syrup
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 pounds (720 g) pork chops,trimmed and boned
• 3 cups cooked rice
• chopped fresh parsley

Cooking Method:

1. In a slow cooker,combine Cheddar pasta sauce and Worcestershire sauce.
2. Mix well.
3. Add sliced onion and chicken.
4. Cover slow cooker and cook on low-heat setting for4-5 hours or until chicken is tender.
5. To serve,spoon chicken and sauce mixture over bun bottoms.
6. Sprinkle with crumbled bacon and tomatoes.
7. Top with bun half and serve immediately.

Cooking Method:

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. Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat.
2. Season cubed beef with salt and pepper.
3. Working in a batches,add to pressure cooker and cook until browned.
4. Transfer cooked beef to a plate.
5.  Add  remaining 1 tablespoon olive oil to the pot.
6. Add onion and garlic,then reduce heat to medium-low and saute until golden brown.
7.  Return cooked beef to pressure cooker.
8. Stir in potato, tomato, tomato paste, paprika, caraway seeds, cloves and bay leaf.Mix well.
9. Pour in beef stock.
10. Close pressure cooker and lock the lid.
11. Set burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
12. Set a timer to cook for 20 minutes.
13. Remove the pot from the heat.
14. Carefully open the lid.
15.  In a mixing bowl,combine the flour with 1 tablespoon  of the cooking liquid, stirring to make a smooth paste.
16.  Stir the paste into beef goulash and simmer, uncovered, over medium heat for a further 5 minutes, or until the sauce has thickened.
17. Discard bay leaf.
18. Season beef goulash with salt and black pepper.
19. Serve with crusty bread.Top with a dollop of sour cream.

• 2 pounds (960 g) stewing beef meat,cubed
• 2 tablespoons vegetable oil
• 1 large yellow onion,peeled and diced
• 2 garlic cloves,peeled and minced
• 1 1/2 cups (370 ml) water
• 1 tablespoon dried parsley flakes
• 2 beef bouillon cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 carrots,peeled and sliced
• 14 1/2 oz (435 ml) can diced tomatoes
• 14 1/2 oz (435 ml) can beans,undrained
• 14 1/2 oz (435 ml) can corn,drained
• 4 oz (120 ml) diced green chilies

Cooking Method:

1. Heat vegetable oil in saucepan over medium-high heat.
2. Add meat and brown until no longer pink.
3. Transfer browned beef in slow cooker.
4. Stir in remaining ingredients.
5. Cover slow cooker and cook on high-heat setting for 30 minutes.
6. Reduce heat to low and cook for a further 4-6 hours.

Pressure Cooker Lamb Ragu 

Pressure cooker lamb ragu.Ground lamb with vegetables and sausages cooked in pressure cooker.

• 2 tablespoons olive oil
• 1 large white onion,peeled and finely chopped
• 1/2 red bell pepper,seeded and finely chopped
• 1 pound (480 g) freshly ground lamb
• 4 lamb sausages,casings removed
• 28 oz (840 ml) can plum tomatoes in juice,crushed into bowl
• reduced-sodium chicken broth
• 3 tablespoons chopped fresh parsley
• sea salt

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,then reduce heat to medium and cook,stirring,until soften,about 3 minutes.
3. Stir in red bell pepper and cook for a further 1 minute.
4. Remove cooked vegetables form pressure cooker,transfer to a plate and set aside.
5. Add ground lamb and sausage meat to the pot,breaking it up with wooden spoon.Cook,stirring,until no longer pink.
6. Return cooked vegetables to pressure cooker and stir well.
7. Add tomatoes with their juices.Fill the tomato can halfway with chicken broth and pour into pressure cooker along with a pinch of salt.Stir well to combine.
8. Close pressure cooker and lock the lid.
9. Set the burner heat to high.When pressure cooker reaches high pressure,reduce heat to low.
10. Set a timer to cook for 10 minutes.
11. Remove pot from the heat.
12. Open pressure cooker and season to taste with sea salt.
13. Add fresh parsley.Cook,uncovered,over medium heat for 3-4 minutes.
14. Serve pressure cooker lamb ragu over cooked pasta.

Slow Cooker Italian Chicken Breasts

• 10 oz (300 g) package Italian-style green beans,thawed and drained
• 1 cup (250 g) fresh mushrooms
• 1 small yellow onion,peeled and sliced
• 1 pound (480 g) boneless and skinless chicken breasts,cut into pieces
• 14 1/2 oz (435 ml) can Italian stewed tomatoes with oregano and basil,undrained
• 6 oz (180 ml) can Italian tomato paste with garlic
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• 2 cups (500 g) cooked fettuccine
• 1/4 cup Parmesan cheese

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place green beans,mushrooms and onions in slow cooker.Mix well.Top with chicken pieces.
3. In a mixing bowl,combine undrained tomatoes,tomato paste,Italian seasoning and garlic powder.Mix well.
4. Pour tomato mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 4-6 hours or until chicken is tender.
6. Serve over cooked fettuccine.Top with 1 tablespoon grated Parmesan cheese.

Slow Cooker Wine-Braised Beef Short Ribs

• 6 pounds (2.9 kg) beef short ribs,fat trimmed
• 1/2 cup (125 g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 ml) olive oil
• 2 large yellow onions,peeled and chopped
• 2 medium carrots,peeled and chopped
• 1 stalk celery,chopped
• Dijon mustard
• 8 cloves garlic,peeled and halved
• 1 teaspoon dried herbes de Provence,crushed
• 14 1/2 oz (435 ml) diced tomatoes,undrained
• 1 cup(250 ml) reduced-sodium beef broth
• 1 cup (250 ml) Beaujolais wine
• 2 tablespoons cornstarch
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a plastic bag,combine all-purpose flour,1/2 teaspoon salt and 1/4 teaspoon black pepper.Mix well.
2. Add beef ribs,a few at a time,and shake well to coat.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Working in a batches,brown ribs on all sides. Remove browned ribs from the skillet and transfer to slow cooker.
5. Drain and discard all but 2 tablespoons drippings from skillet.Add onions,carrots and celery and cook,stirring,for 10-15 minutes or until tender.
6. Stir in Dijon mustard and herbes de Provence.Cook,stirring,for a further 2 minutes.
7. Remove vegetable mixture from the skillet and transfer to slow cooker.Stir in tomatoes,beef broth and wine.
8. Cover slow cooker and cook on low-heat setting for 8-10 hours.
9. Using a slotted spoon,remove cooked ribs and vegetables from slow cooker,reserving a cooking liquid, and transfer to serving platter.
10. Cover cooked ribs and vegetables with aluminum foil and keep warm.
11. For the sauce,skim fat from reserved cooking liquid,measure 3 cups (750 ml) cooking Discard the remaining cooking liquid.
12. In saucepan, combine 3 cups (750 ml) cooking liquid and cornstarch.Cook,stirring,over medium-high heat until thickened and bubbly.
13. Cook,stirring,for a further 2 minutes.
14. Season to taste with salt and black pepper.
15. Pour sauce over beef ribs and vegetable and serve.

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Ingredients:

• 2 pounds (960 g) loaf French bread,sliced in half lengthwise
• 8 oz (240 g) pesto
• 3 medium Roam tomatoes,sliced
• 1 1/2 cups (370 g) shredded Mozzarella cheese

Cooking Method:

1. Preheat your oven to 400F (200 C).
2. Cut each bread half into 6-8 slices.
3. Line a baking sheet with aluminum foil.
4. Spread 1 tablespoon pesto onto each bread slice.
5. Place 2 tomato slices on each toast.
6. Top each toast with 1/4 cup (60g) shredded mozzarella cheese.
7. Bake in preheated oven for 10-15 minutes or until cheese melted and toasts are brown and crispy on the edges.
8. Remove baked cheese pesto toasts from the oven and set aside for 2-3 minutes.More appetizer recipes>>>>>>

Ingredients:

• 1 tablespoon vegetable oil
• 1 yellow onion,peeled and finely chopped
• 2/3 cup (150 ml) passata (bottled strained tomatoes)
• 1/3 cup (75 ml) boiling fish stock
• 2 garlic cloves,peeled and crushed
• 1 small red chili pepper,seeded and finely chopped
• pinch of ground ginger
• pinch of curry powder
• pinch of freshly ground cumin
• pinch of freshly ground turmeric
• seeds from 1 cardamom pod
• freshly squeezed juice of 1 lemon
• 2 pounds (960 g) white fish fillets
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a frying pan,heat vegetable oil over medium-high heat.
2. Add chopped onion and cook,stirring,for 10 minutes until onion is soft but not coloured.
3. Transfer cooked onions to slow cooker.Stir in remaining ingredients,except fish fillets and fresh herbs.
4. Cover slow cooker and cook on high-heat setting for 1 1/2 hours until mixture starts simmering.
5. Add white fish fillets to the slow cooker and cook at low-heat setting for a further 45 minutes-1 hour or until fish fillets are tender.
6. Transfer cooked fish to warmed serving platter.Stir fresh herbs into spicy tomato sauce.Test and add seasoning.
7. Spoon spicy tomato sauce over white fish and serve.More fish recipes>>>>>>

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. In a greased slow cooker,combine all ingredients.Mix well.
3. Cover and cook on low-heat setting for 6-8 hours or until chicken is tender.
4. Remove cooked chicken with tomato sauce from slow cooker.Season to taste with salt and black pepper.Stir well and serve immediately.
5. More slow cooker chicken recipes>>>>>

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:

• 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>>>>