Soup & Stews

Original Recipe Ingredients 1 medium onion, chopped 2 celery ribs, chopped 1 cup shredded carrots 2 pounds boneless skinless chicken breasts, cubed 3 chicken bouillon cubes 1 teaspoon salt 1/4 teaspoon pepper 12 cups water 2 cups uncooked egg noodles 2 cans (14-3/4 ounces each) cream-style corn 1/4 cup butter Directions Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Original Recipe Ingredients 2 tablespoons olive oil 250g mushrooms, sliced 3 cloves garlic, minced 1/2 tablespoon minced fresh ginger 1/4 cup low sodium soy sauce 6 cups low sodium vegetable broth 4 servings soba noodles you can also use whole wheat spaghetti 1 bunch (about 8 leaves) swiss chard, trimmed and washed you can also use a head of bok choy 2 small carrots, shredded, for garnish 4 spring onion, thinly sliced, for garnish 4 hard boiled eggs, halved 1 tablespoon toasted sesame seeds, for garnish Chicken Chashu Directions Heat olive oil in a stock pot over medium heat. Add sliced mushrooms and cook for 4 minutes. Stir in garlic and ginger; continue to cook for 1 minute or until fragrant. Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft. Stir in vegetable broth and bring to a boil. Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes. Remove from heat and ladle into soup bowls. Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds. Serve. Notes Serves 4 ...

Original Recipe Serves 8 people Ingredients 1.5 litres milk, (full cream or 2%) 2 cups heavy cream 170 g semi-sweet chocolate chips 1/2 (40 g) unsweetened cocoa powder 1/2 cup (100 g) white granulated sugar pinch of coarse salt 1 tablespoon pure vanilla extract 1 cup marshmallows (optional) Directions Combine all of the ingredients into a 6-quart slow cooker bowl. Whisk vigorously until cocoa powder has dissolved and ingredients are well combined (about 5 minutes). Cook for 2-3 hours on low setting while whisking occasionally to prevent the chocolate from burning on the bottom. When hot chocolate is ready, add marshmallows into the hot chocolate and let melt little before serving. Additional toppings: finely chopped (or flaked) chocolate), chocolate fudge sauce, chocolate chips, smashed candy canes.

Original Ingredients 6 medium beef blade steaks 8 oz fresh mushrooms, thinly sliced 1 medium onion, sliced 1 tbs fresh thyme, minced 1 1/2 tsp sweet paprika 3/4 cup chicken stock 1/4 cup dry sherry 1/4 cup flour 4 tbs oil salt & pepper to taste 2 tbs fresh parsley, chopped 1/2 cup cream Directions Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker. Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker. Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours. Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve Makes either 6 smaller servings or 3 larger servings.

https://www.kidspot.com.au/kitchen/recipes/slow-cooker-chilli-con-carne-2823 Ingredients 1 tblsp olive oil 1 large onion, chopped 2 cloves garlic, crushed 1kg beef mince 1 tsp cumin 1 tsp smoked paprika 1 tsp dried oregano 1 tsp dried chilli flakes 250ml (1 cup) beef stock 1/3 cup tomato paste 800g can kidney beans, drained and rinsed 800g can crushed tomatoes steamed rice, sour cream, freshly chopped coriander leaves and grated tasty cheese to serve Directions Heat oil in a frying pan and saute onion and garlic until soft. Add mince, cumin and smoked paprika and cook mince, stirring and breaking up, until browned. Transfer to slow-cooker. Stir in oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes. Cook, covered, on low for 8 hours. Serve with rice, sour cream, freshly chopped coriander leaves and grated tasty cheese.