Cooking Method:

1. Wash potatoes and pat dry with paper towel.
2. Wrap potatoes in aluminum foil.
3. Place in slow cooker.
4. Cover slow cooker and cook on low-heat setting for 8 hours.

Ingredients:

• 2 large skinless and boneless chicken breasts,cubed
• 1 tablespoon cornstarch
• 2 tablespoons dry sherry
• 3/4 teaspoon peeled and minced ginger
• 1/8 teaspoon monosodium glutamate
• 1/3 cup (80 ml) salad oil
• 3/4 cup California walnuts
• 15 oz (450 g) can Chinese straw mushrooms,drained
• 8 1/2 oz (235 g) can bamboo shoots,drained
• 1/4 pound (120 g0 snow peas

Cooking Method:

1. Using a sharp knife, slice across width of chicken breasts to make very thin pieces.
2. In a mixing bowl,combine chicken,cornstarch,sherry,ginger,momsodium glutamate and 1/4 teaspoon salt.Mix well.
3. heat salad oil in a large nonstick skillet.Add California walnuts and cook,stirring,until lightly browned.
4. Remove browned walnuts from skillet,reserving cooking oil.Pat dry with paper towel.
5. Add mushrooms and stir-fry,bamboo shoots,snow peas and 1/2 teaspoon salt until peas are tender and crisp.
6. Transfer cooked vegetables to medium bowl,reserving cooking oil.
7. In remaining oil,stir-fry chicken mixture until chicken is tender.Stir in cooked vegetables.
8. Transfer onto warm serving platter.
9. Sprinkle with walnuts and serve.More chicken recipes>>>

Ingredients:

• 6 large veal cutlets
• 2 large eggs,beaten
• 1 1/4 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup (80 g) all-purpose flour
• 1 1/2 cups (370g) dried bread crumbs
• 1/2 cup (125 g) unsalted butter,melted
• 2 lemons,cut into wedges

Cooking Method:

1. On cutting board with meat mallet,pound veal cutlets to about 1/8 inch ( 3 mm) thickness,turning once.
2. In a mixing bowl,combine beaten eggs with seasoning.Mix well.
3. On a waxed paper,place all-purpose flour;on another sheet place the bear crumbs.
4. Dip veal in flour,then in eggs,then coat with bread crumbs.
5. Heat 1/4 cup butter in large nonstick skillet.
6. Working in a batches<fry veal cutlets for 3-4 minutes on each side until brown,adding butter as needed.
7. Remove fried Wiener schnitzel from the heat and transfer into serving platter.
8. Garnish with lemon wedges and serve.

Ingredients:

• 1 1/2 pounds (720 g) raw shrimp,peeled and deveined
• 4 large garlic cloves,peeled and crushed
• 1/2 cup (125 g) unsalted butter
• 1 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon fresh oregano leaves,chopped
• 1/8 teaspoon freshly ground black pepper
• lemon wedges for garnish

Cooking Method:

1. Preheat your broiler.
2. Arrange shrimp in a single layer in bottom of broiling pan.
3. In a saucepan,combine remaining ingredients.Stir well.Heat over low heat until butter is melted.
4. Pour butter mixture over shrimp.Stir to shrimp evenly.
5. Broil in preheated broiler for 5-8 minutes or until shrimp are pink.
6. To serve,spoon hot shrimp onto warm serving platter.
7. Sprinkle with fresh chopped parsley and garnish with lemon wedge.More shrimp recipes>>>>

Ingredients:

• 1/4 cup (60 ml) salad oil
• 1 small yellow onion,peeled and diced
• 3 celery stalks,sliced
• 2 medium carrots,peeled and sliced
• half of small head cabbage,shredded
• 1 medium zucchini,peeled and cut into chunks
• 1 1/2 pounds beef stew meat,chunked
• 6 medium potatoes,peeled
• 28 oz(840 g) can tomatoes
• 6 cups (1.8 l) water
• 16 oz (480 g) can beans,drained
• 8 oz (240 g) can baby lima beans,drained
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh basil

Cooking Method:

1. In a Dutch oven,heat over high heat salad oil.
2. Add onion,celery,carrots,cabbage and zucchini.Cook,stirring,until lightly browned.
3. Using a slotted spoon,remove cooked vegetables and set aside.
4. In a Dutch oven,in remaining oil,cook beef chunks,stirring,until browned on all sides.
5. Shred one potato and cub remaining potatoes.
6. Stir in reserved vegetable mixture into meat chunks.Add potatoes,tomatoes with their liquid and remaining ingredients.Bring to a boil over high heat.
7. Reduce heat to low,cover and simmer for 25-30 minutes.

Ingredients:

• 4 boneless salmon fillets,skin on
• 2 tablespoons olive oil
• dash of ground cumin
• salt and freshly ground black pepper

Ingredients:

• 1 oz (30 ml) white rum
• 2/3 oz (20 ml) melon liqueur
• 1/3 oz (10 ml) hazelnut liqueur
• 1/3 oz (10 ml) peach schnapps
• 1/3 oz (10 ml) coconut rum
• 1/2 oz 915 ml) freshly squeezed orange juice
• 1/2 oz (15 ml)heavy (double) cream

Cooking Method:

1. In a shaker,combine all ingredients. 
2. Shake well.
3. Strain mixture into cocktail glass.
4. Garnish with mango slice and enjoy!