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Original Recipe Ingredients 1 1/2 lb (650g) flank steak, sliced against the grain (or rib-eye steak, tenderloin, strip loin, strip steak…) 1 1/2 lb (650g) agria potatoes, cut into wedges 1 tablespoon olive oil 3 tablespoons butter, divided 5 garlic cloves, minced 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh oregano, chopped Salt and fresh cracked pepper Crushed red chili pepper flakes, optional The marinade ...

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.

Original Recipe Ingredients 2 tablespoons butter 1 medium onion chopped 2 celery stalks finely chopped 1½ cups good quality chicken stock 1 cup cream 2 cups frozen corn (or ~2 cans) 1⁄2 cup long grain rice 2 cups cooked chicken chopped salt & pepper to taste Some bacon is good too Directions In a large sauce pan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft. Add the stock, cream and corn. Bring to a boil. Add the rice, stir, lower the heat and simmer 15 - 20 minutes until the rice is cooked and the soup is thickened. Season well with salt and pepper before serving.