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A
to Z
Recipes
August 9, 2009
Always
something to make you think,
laugh and cook.
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If
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I am leaving for Florida and our GSEE on
Tuesday. So, if you don't receive an issue when you expect to, it may
be because I am away. I promise another issue next Sunday (part two of
this Monthly Theme topic: Crazy
for Crockpot Recipes). Beyond that, I make no
promises until Sunday, August 23rd. I hope to be back rested and ready
to share our experiences while on vacation then.
The current Monthly Theme topic is: "Mexican Favorites" Recipes.
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains about
140 recipes from our last Monthly Theme
topic of "Crazy for Crockpot
Recipes". What a fabulous response! And we have
about this much more to share next Sunday. Woo-hoo! (If you don't see
all of your recipes here, you will next Sunday, ok?)
We'll see you here again next Sunday, God willing.
PS:
The web site archives will not be activated until I return from vacation (August
18th).
Kitchen
tools and gadgets at Amazon.com.
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find a cure. Become a Partner in Hope. Join my
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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Please
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The Breast Cancer site is having trouble getting
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donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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Sharing food with another human being is an
intimate act that should
not be indulged in lightly.
~M. F. K. Fisher
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if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Be Happy Today
~Shared by Jim D., WA
We convince ourselves that life will be better after we get married,
have a baby, then another. Then we are frustrated that the kids aren’t
old enough and we’ll be more content when they are.
After that, we’re frustrated that we have teenagers to deal with. We
will certainly be happy when they are out of that stage. We tell
ourselves that our life will be complete when our spouse gets his or
her act together, when we get a nicer car, are able to go on a nice
vacation, or when we retire.
The truth is, there’s no better time to be happy than right now. If not
now, when? Your life will always be filled with challenges. It’s best
to admit this to yourself and decide to be happy anyway. Happiness is
the way. So, treasure every moment that you have and treasure it more
because you shared it with someone special, special enough to spend
your time with… and remember that time waits for no one.
So, stop waiting
–until your car or home is paid off
–until you get a new car or home
–until your kids leave the house
–until you go back to school
–until you lose ten pounds
–until you gain ten pounds
–until you finish school
–until you get a divorce
–until you get married
–until you have kids
–until you retire
–until summer
–until spring
–until winter
–until fall
–until you pass away…
There is no better time than right now to be happy.
Happiness is a journey, not a destination.
So — work like you don’t need money, Love like you’ve never been hurt,
And dance like no one’s watching.
Written By Crystal Boyd
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The CrockPot as an Air Freshener -
Odor Neutralizer
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Using the "little dipper" or small crockpot.
Ingredients
--water
--baking soda (for the little dipper, I used 3 T)
--crockpot
Directions
Pour water into the crockpot you are going to use. Add baking soda.
Mix. Plug it in and turn to low (the Little Dipper and some of the
small ones don't have settings, they just plug in). Keep the lid off.
Let the baking soda do the job of soaking up unpleasant odors.
If you would prefer to use the crockpot as an air freshener, fill with
water, and add:
--drops of essential oil
--potpourri scent
--2 tsps of vanilla or other desired extract
--ground cinnamon, and cloves
--a cinnamon stick
--slices of lemon
Crockpot Tips
~Shared by Julia, TX
1. For best results, most manufacturers recommend that the slow cooker
be half to three-quarters full. Refer to the manufacturer's instruction
book accompanying your pot.
2. Keep perishable foods, such as meats, poultry, fish, and vegetables,
refrigerated until preparation and cooking time.
3. If you opt to cut up vegetables or meats the night before you're
planning to cook them, be sure to package each different item
separately and store in the refrigerator.
4. Purchase roasts and other large cuts of meats in a size and shape
that will fit conveniently i! nto your slow cooker. Otherwise, plan on
trimming the meat to fit.
5. To end up with the least amount of fat in finished slow-cooker
dishes, use lean meats and skinless poultry, well trimmed of fat.
6. In general, avoid using completely frozen foods in the slow cooker.
If necessary, thaw frozen ingredients in a microwave oven before adding
to the cooker.
7. To avoid heat loss, refrain from removing the lid during the first
three-quarters of the cooking time. If you peek often, an extensions of
the cooking time maybe required. Remove the lid only to stir food or
check for doneness.
Crockpot cooking times:
Pot Roast 8-12 hours on LOW or 4 to 5 hours on HIGH
Stew 10 to 12 hours on LOW or 4 to 5 hours on HIGH
Ribs 6 to 8 hours on LOW
Stuffed Peppers 6 to 8 hours on LOW or 3 to 4 hours on HIGH
Brisket 10 to 12 hours on LOW
Swiss Steak 8 to 10 hours on LOW
Corned Beef & Cabbage 6 to 10 hours on LOW or 4 to 5 hours on
HIGH
Casserole 4 to 9 hours on LOW or 2 to 4 hours on HIGH (stirring
occasionally)
Rice 5 to 9 hours on LOW or 2 to 3 hours on HIGH
Meat Loaf 8 to 9 hours on LOW
Dry Beans 1 to 2 hours on HIGH plus 8 to 9 hours on LOW
Soup 6 to 12 hours on LOW or 2-6 hours on HIGH
Chicken 7 to 10 hours on LOW or 3 to 4 hours on HIGH
Vegetables 2 to 4 hours on LOW with liquid added
Baked Potato 8 to 10 hours on LOW
Artichoke 6 to 8 hours on LOW or 2-1/2 to 4 hours on high (with water)
Remember to check the owner's manual for your particular crockpot for
full instructions on usage. The above cooking times are VERY general
guidelines.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Mexican
Recipe Favorites"
What
we're
looking for is recipes that truly make you want to wear a sombrero to
the dinner table. We want it all: appetizers and dips, salads, main
course, side dishes, even desserts that are soon-to-be Mexican
Favorites. Yes, everyone knows the "recipe" where you brown hamburger
meat, add some taco seasoning, and make tacos. We'd like to broaden the
horizon in this theme, even though lots of great recipes use seasoning
packets and mixes (easier and we're all for that!). So, if you have a
family
favorite
that screams "ole!" then bring it on. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Mexican
Recipe Favorites" for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Mexican Recipe Favorites.
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes:
Mexican
Recipe Favorites.
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for Mexican
Recipe Favorites has a deadline of August 31,
2009,
and will be posted on September 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: Mexican Recipe Favorites
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our August Birthday Babies:
2nd
Erica C. in Arizona
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2nd Mary Jane in Groveport, Ohio
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5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
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13th Chef Paul Kirk in Roeland Park, Kansas
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14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
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Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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AH! THE AROMA!
~Shared by Mary S., Nashville, TN
My sister was flying through my town the other day with her new fiance.
I hadn't seen her in a year or so and she asked me to make "Italian
Beef" in the crockpot. She loves the stuff and it was her fiance's
favorite. I put all the ingredients in before work and wouldn't see it
again until I picked up my sis at the airport. I have been cooking for
a long time, so I made sure that the lid was on snuggly and that the
pot was plugged in. I made sure I didn't forget anything. before I went
to work I even double checked to see if the crock pot was
warm...everything was fine. I was so excited when I saw my sis and her
soon to be husband...I couldn't wait to get home to the aromas of slow
cooked beef and spices..plus they were starving to death and couldn't
wait. When I opened the door to the house...immediately I knew I had
failed....no smell. No lovely aroma of fresh basil and oregano. I ran
to the kitchen and the crockpot was hot, the light was on, but the
removeable dish insert was sitting nice as you please on the counter
next to the crock heating element...lid was secure...all ingredients
waiting to be cooked. We had Chinese.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CROCK POT BBQ BEEF
~Shared by Jennifer B., Indianapolis, IN
This recipe was shared by a friend many years ago and it's requested
often at our house. Enjoy!
Ingredients for the Crock Pot:
2 1/2 lb boneless beef chuck roast
1 medium onion, chopped
1 (12-oz) can Coca-Cola
1/3 Cup Worcestershire sauce
1 1/2 Tbsp white vinegar
2 beef bouillon cubes
3/4 tsp dry mustard
3/4 tsp chili powder
1/4 tsp red pepper flakes
3 cloves garlic, crushed or chopped
Ingredients for sauce:
1 Cup reserved juices after cooking
1 Tbsp butter
1 Cup ketchup
1/4 Cup honey
1/2 Cup bottled BBQ sauce
Directions:
Combine "ingredients for the crockpot" in your crockpot and cook on low
for 8 hours. After cooking, strain out meat and onions and
reserve 1 Cup of juices. In a bowl, shred meat with a fork
and remove and discard excess fat. In a large skillet over
medium heat, melt butter, then add shredded beef and onions.
Combine ketchup with reserved juices; add to beef. Add honey
and BBQ sauce; stir to combine. Simmer, stirring
occasionally, 'til sauce is thickened (approx 30-45 min).
Excellent on hamburger buns with a side of your favorite cole slaw.
SPICY BEEF ROAST
~Shared by Lynda N., Iberia, MO
I don't remember where I got this recipe, I have used it for years.
2 to 4 pound boneless rump roast
1 envelope brown gravy mix
1 envelope onion soup mix
1 envelope ranch salad dressing mix
1/2 cup water
Put your roast in the crockpot, stir the gravy mix into the water and
pour over the roast. Sprinkle the soup and dressing mixes
over all, turn your crockpot on low and forget for 8 to 10 hours
depending on the size of the roast. The roast will be
delicious while the gravy is out of this world. Serve with
mashed potatoes and a salad.
Tip: Use a good brand of brown gravy mix, the cheap will ruin
it. I learned this the hard way.
CROCK POT STUFFED PEPPERS
~Shared by Barb, Chula Vista, CA
5 Medium green bell peppers -- (5 to 6)
1-1/2 Pounds ground beef (uncooked)
1/2 Cup uncooked rice (cook it before adding it to the ground beef)
1/2 Cup diced onions
5 Slices bacon chopped (do not cook)
1 Teaspoon salt
Garlic powder and pepper to taste
Combine above ingredients (except peppers). Cut the tops off
the peppers and remove the seeds. Stuff the peppers with the ground
beef mixture and top with the pepper tops. Stand them up in
the crock pot. (Yes, you do not cook the stuffing mixture.)
Sauce:
1 large can tomato soup or 2 small cans (10 3/4 ounce each)
1 large soup can of water or 2 small cans of water
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
Salt, pepper and garlic powder to taste
Combine sauce ingredients. Pour over peppers. Cook on low 12
hours. To serve: Place about 3/4 cup of the sauce in an
individual bowl. (Sauce will be like soup) Place one pepper in the
center of sauce and eat with a spoon to get all the juice.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CROCK POT SAUSAGE AND POTATOES
~Shared by Lisa H., Belmont, NC
1 1/2 lbs. Polish sausage links, sliced 1/2-inch thick
2 lbs. frozen hash brown potatoes
1 can Cheddar cheese soup
1 can milk
1 bunch green onions, sliced
pepper, to taste
garlic, to taste
Combine sausage, potatoes, onions, and seasonings in a well-buttered
crock pot. Stir to mix. Whisk together soup and milk. Pour over
ingredients in Crock Pot. Cook on low for about 6 hours.
SLOW COOKER SALISBURY STEAK
~Shared by Jim H., Calgary, Alberta, Canada
I got this recipe from allrecipes.com and it is delicious! I've always
wanted to try Salisbury Steak cooked in a slow cooker and finally found
it and wanted to share it with others. You won't be dissapointed.
5 1/4 hours
15 min prep
Serves 8
2 lbs ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned breadcrumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet au jus mix
3/4 cup water
In a large bowl, mix together the ground beef, onion soup mix, bread
crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the
patties in flour just to coat and quickly brown on both sides in the
hot skillet. Place browned patties into the slow cooker stacking
alternately like a pyramid. In a medium bowl, mix together the cream of
chicken soup, au jus mix and water. Pour over the meat. Cook on the Low
setting for 4 or 5 hours until ground beef is well done.
Source: Recipezaar
TO DIE FOR CROCK POT ROAST
~Shared by Carol, Tupper Lake, NY
1 beef roast, any kind
1 (1 1/4 oz) package dried brown gravy mix
1 (1 1/4 oz) package Italian salad dressing mix
1 (1 1/4 oz) package ranch dressing mix
1/2 cup water
Place beef roast in crock pot. Mix the dried mixes together
in a bowl and sprinkle over the roast. Pour water around the
roast.
Cook on LOW for 7-9 hours.
I think this is not only the best crockpot roast, but the
easiest...unfortunately, it is not low in sodium, due to the packaged
mixes.
Source: Another winner from Recipezaar, submitted by yooper
CROCK POT BREAKFAST
~Shared by Carol, Tupper Lake, NY
Serves 10
12 eggs or the equivelant in Egg Beaters
1 (32-oz) bag frozen hash brown potatoes
1 lb bacon, cut into small pieces, cooked and drained
1/2 cup onion, diced
3/4 lb shredded cheddr cheese
1 cup milk
1/2 tsp dry mustard
Salt and Pepper
Layer the ingredients in your crockpot, in this order:
1/2 of the potatoes, on the bottom
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
potatoes
bacon
onions
cheese
Beat the eggs, milk, mustard, salt and pepper together. Pour
this over the whole mixture. Cook on low for 10-12 hours.
Be prepared to wake up to the aroma of breakfast, in the morning!!
Source: This was submitted to Recipezaar by LoveBakedIn
ALL DAY MACARONI & CHEESE
~Shared by Treva, NC
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese, divided
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot cook macaroni pasta until al dente. Drain. In a large
bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni,
evaporated milk, milk, eggs, and salt and pepper. Transfer to a slow
cooker which has been coated with non-stick cooking spray.
Sprinkle with the remaining 1 cup of shredded sharp Cheddar
cheese. Cook on low for 5 to 6 hours, or until the mixture is
firm and golden around the edges. Do not remove the cover or
stir the mixture until the mixture has finished cooking. Serve warm.
Makes 4 to 6 servings.
SLOW COOKER HUNGARIAN GOULASH
~Shared by Treva, NC
2 pounds Round steaks, cut in 1/2" cubes
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 14 1/2 ounces can tomatoes
1 cup sour cream
12 ounces wide noodles, broken
Put steak cubes, onion, garlic in Crockpot. Stir in flour and
mix to coat steak cubes.
Add all remaining ingredients except sour cream. Stir well.
Cover and cook on Low 8-10 hours. Add sour cream 30 minutes
before serving, and stir in thoroughly.
Serves 6.
CROCK POT SODA CAKE
~Shared by Treva, NC
1 (18 1/4 oz.) box cake mix (your choice)
1 can (12 oz.) soda pop (your choice)
Spray crock pot with nonstick spray. Combine cake mix and soda, pour
into crock pot. Cook on low 2-3 hours or until a toothpick inserted in
middle, comes out clean.
Different Combos:
Orange cake mix and orange soda
White cake with root beer
Vanilla cake mix with orange soda
Butter pecan and Sprite
Chocolate cake and ginger ale
Strawberry cake and sprite
Chocolate Cake Mix and Diet Dr. Pepper
Servings: 8
Time: 15 Minutes Preparation Time
2 to 3 Hours Cooking Time
MEATY TOMATO SOUP
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 can (28 ounces) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cups water
1/2 pound ground beef, cooked and drained
1/2 pound bulk pork sausage, cooked and drained
2 tablespoons dried minced onion
2 chicken bouillon cubes
3/4 teaspoon garlic salt
3/4 cup uncooked elbow macaroni
Shredded cheddar cheese (optional)
In a slow cooker, combine the first eight ingredients; mix
will. Cover and cook on LOW for 8 hours. Add macaroni and mix
well. Cover and cook 15 minutes longer or until macaroni is
tender. Garnish with cheese if desired.
Yield 8-10 servings.(2-1/4 quarts).
SLOW-COOKED TAMALE CASSEROLE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 pound ground beef
1 egg
1-1/2 cups milk
3/4 cup cornmeal
1 can (15-1/4 ounces) whole kernel corn, drained
1 (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope chili seasoning
1 teaspoon seasoned salt
1 cup (4 ounces) shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink;
drain. In a bowl, combine the egg, milk and cornmeal until
smooth. Add corn, tomatoes, olives, chili seasoning, seasoned
salt and beef. Transfer to a greased slow cooker.
Cover and cook on HIGH for 3 hours and 45 minutes. Sprinkle
with cheese; cover and cook 15 minutes longer or until cheese if melted.
Yield: 6 servings.
SLOW-COOKED SHORT RIBS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 to 4-1/2 pounds boneless beef short fibs
1/4 to 1/3 cup butter or margarine
1 large onion, chopped
1-1/2 cups beef broth
3/4 cup red wine vinegar or cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1-1/2 teaspoons chili powder
In a large resealable plastic bag, combine the flour, salt and
pepper. Add ribs in batches and shake to coat. In a
large skillet, brown ribs in butter. Transfer to a 5-quart
slow cooker. In the same skillet, combine the remaining
ingredients. Cook and stir until mixture comes to a boil;
pour over ribs (slow cooker will be full). Cover and cook on
LOW for 9-10 hours or until meat is tender.
Yield: 12-15 servings.
TACO MEAT LOAF
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 egg
1/2 cup sour cream
1/3 cup salsa
2 to 4 tablespoons taco seasoning
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
2 pounds lean ground beef
Optional toppings; sour cream, salsa, shredded cheddar cheese, shredded
lettuce, sliced ripe olives
In a large bowl, combine the first six ingredients. Crumble
beef over mixture and mix well. Pat into the bottom of a slow
cooker. Cover and cook on LOW for 8 hours or until a meat
thermometer reads 160 degrees. Top with sour cream, salsa,
cheese, lettuce and olives if desired.
Yield 8 servings.
STUFFED CHICKEN ROLLS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
6 boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
14/ teaspoon pepper
1/4 cup vegetable oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley (optional)
Flatten chicken to 1/8-inch thickness. Place ham and cheese
on each breast. Roll up and tuck in ends; secure with a
toothpick. Combine the flour, Parmesan cheese, sage, paprika
and pepper; coat chicken on all sides. Cover and refrigerate
for 1 hour. In a large skillet, brown chicken in oil over
medium-high heat. Transfer to a 5 quart slow
cooker. Combine soup and broth; pour over chicken.
Cover and cook on LOW for 4-5 hours. Remove
toothpicks. Garnish with parsley if desired.
Yield; 6 servings.
CHEESY CREAMED CORN
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
3 packages (16 ounces each) frozen corn
2 packages (one 8 ounces, one 3 ounces) cream cheese, cubed
1/4 cup butter or margarine, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices process American cheese, cut into small pieces
Combine all ingredients in a slow cooker; mix well. Cover and
cook on LOW for 4 hours or until heated through and cheese is
melted. Stir well before serving.
Yield: 12 servings.
LEMON RED POTATOES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1-1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter or margarine, melted
1 tablespoon juice
3 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
Salt and pepper to taste
Cut strip of peel from around the middle of each potato.
Place potatoes and water in a slow cooker. Cover and cook on
HIGH for 2-1/2 to 3 hours or until tender (do not overcook);
drain. Combine butter, lemon juice, parsley and chives; mix
well. Pour over the potatoes and toss to coat. Season with
salt and pepper.
Yield: 5 servings.
CREAMY HASH BROWNS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 package (2 pounds) frozen cubed hash brown potatoes
2 cups (8 ounces) cubed or shredded process American cheese
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon pepper
Place potatoes in an ungreased 5-quart slow cooker. In a
bowl, combine the remaining ingredients. Pour over potatoes
and mix well. Cover and cook on LOW for 4-5 hours or until
potatoes are tender and heated through.
Yield: 14 servings.
CHEESY HASH BROWN POTATOES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1-1/3 cups buttermilk
2 tablespoon butter or margarine, melted
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
14/ teaspoon pepper
1 package (2 pounds) frozen cubed hash brown potatoes
1/4 cup grated Parmesan cheese
1 teaspoon paprika
In a slow cooker, combine the first six ingredients; stir in hash
browns. Sprinkle with Parmesan cheese and paprika.
Cover and cook on LOW for 4 to 4-1/2 hours or until potatoes are tender.
Yield: 6-8 servings.
CREAMY RED POTATOES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 pounds small red potatoes, quartered
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 envelope ranch salad dressing mix
Place potatoes in a slow cooker. In a small mixing bowl, beat
cream cheese, soup and salad dressing mix until blended. Stir
into potatoes. Cover and cook on LOW for 8 hours or until
potatoes are tender.
Yield: 4-6 servings.
PUMPKIN PIE PUDDING
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter or margarine, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Whipped topping (optional)
In a large bowl, combine the first eight ingredients.
Transfer to a slow cooker coated with nonstick cooking spray.
Cover and cook on LOW for 6-7 hours our until a thermometer reads 160
degrees. Serve in bowls with whipped topping if desired.
Yield 6-8 servings.
APPLE-NUT BREAD PUDDING
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
8 slices raisin bread, cubed
2 medium tart apples, peeled and sliced
1 cup chopped pecans, toasted
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs, lightly beaten
2 cups half-and-half cream
1/4 cup apple juice
1/4 cup butter or margarine, melted
Vanilla ice cream
Place bread cubes, apples and pecans in greased slow cooker.
In bowl, combine the sugar, cinnamon and nutmeg. Add the
eggs, cream, apple juice and butter; mix well. Pour over
bread mixture. Cover and cook on LOW for 3-4 hours or until a
knife inserted in the center comes out clean. serve with ice
cream.
Yield: 6-8 servings.
MINISTER'S DELIGHT
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 can (21 ounces) cherry or apple pie filling
1 package (18-1/4 ounces yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, (optional)
Place pie filling in a slow cooker. Combine dry cake mix and
butter (mixture will be crumbly); sprinkle over filling.
Sprinkle with walnuts if desired. Cover and cook on LOW for
2-3 hours. Serve in bowls.
Yield: 10-12 servings
CROCKPOT VEGETABLE CHEESE SOUP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (15 ounce) can creamed corn
1 cup peeled and cubed potatoes
1 cup chopped carrots
1/2 onion, chopped
1 teaspoon celery seed
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans vegetable broth
1 (16 ounce) jar processed cheese sauce
In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds
and pepper. Add broth and cover, cook on low 8 to 10 hours.
Stir in cheese and cook 30 to 60 minutes or until cheese is melted and
blended with vegetables.
SLOW COOKER CHILE VERDE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes
Heat the oil in a large skillet or Dutch oven over medium heat. Add the
onion and garlic; cook and stir until fragrant. Add the cubed pork, and
cook until browned on the outside. Transfer the pork, onions, and
garlic to a slow cooker, and stir in the green salsa, jalapeno peppers,
and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and
cook for 4 to 5 more hours.
CROCKPOT CHEDDAR STUFFED POTATOES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 baking potatoes, washed
3 T butter
1/2 to 1 cup milk or half-and-half
chopped chives
1 tsp salt
1/8 tsp pepper
shredded cheddar cheese
Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to
8 hours. Remove and cut a slice, lengthwise, from each potato.
Scoop out insides. Save shell. Add butter, milk, chives, salt, and
pepper; beat until fluffy. Add milk to get desired consistency. Spoon
mixture back into potato shells and top each with shredded cheddar
cheese. Bake at 425?? for 15 minutes or until cheese is melted and
bubbly.
Suggested garnishes: diced cooked bacon, sour cream, sliced ripe
olives, chopped tomatoes or salsa, green onions.
Serves 6.
GRANDMA'S SLOW COOKER VEGETARIAN CHILI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
In a slow cooker, combine black bean soup, kidney beans, garbanzo
beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
Season with garlic, chili powder, parsley, oregano and basil. Cook for
at least two hours on High.
SLOW COOKER TENDER AND YUMMY ROUND STEAK
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 potatoes, peeled and quartered
1 onion, chopped
6 carrots, peeled and sliced into 1 inch pieces
2 pounds boneless round steak
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup water
Place the potatoes, onion, and carrots in slow cooker. Cut steak into
six pieces, then place the meat on top of vegetables. In a mixing bowl,
combine the soup mix, soup, and water; pour over beef.
Cover, and cook on Low for 7 to 10 hours.
WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped (optional)
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 1/2 cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives (optional)
chives for garnish (optional)
black pepper to taste
Place chicken in a pot, cover with water, and bring to a boil over high
heat. Continue to boil until the chicken is done, about 10 minutes.
Drain, allow chicken to cool, and cut into small pieces.
Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream,
and green chiles.
Spray the inside of slow cooker lightly with non-stick cooking spray.
Tear tortillas into pieces, and arrange half of the pieces in one
overlapping layer across the bottom of the slow cooker. Arrange half of
the chicken, half of the soup, and half of the cheese on top. Repeat
with remaining tortillas, chicken, soup, and cheese. Top with black
olives.
Cook on Low setting for 3 to 4 hours. Top with chives.
SLOWLY DEVILED BEEF
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds chuck roast
1 onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1 (1.3 ounce) envelope sloppy joe seasoning
2 tablespoons cider vinegar
Place the beef, onion, tomato paste, water, sloppy Joe seasoning mix
and vinegar in a slow cooker.
Cook on low setting for 10 hours OR on high setting for 5 hours.
CHICKEN AND CORN CHILI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
Place chicken and salsa in the slow cooker the night before you want to
eat this chili. Season with garlic powder, cumin, chili powder, salt,
and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2
forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until
ready to serve.
CROCKPOT MEATBALLS
~Shared by Johnny, LA
1 bag of frozen Italian meatballs @ 1 Pound
1 can cream of mushroom soup
1 can cream of chicken soup
1-1/2 cans milk (using soup can)
16 oz sour cream
2 tsp. parsley
salt/pepper
Place meatballs in crockpot (frozen). Mix rest of ingredients together
and pour over meatballs. Cook on high for 2 hours and then on low for
two. Serve over rice, noodles or mash potatoes. We love the rice the
best.
CHEESE DIP
~Shared by Johnny, LA
2 lb. Velveeta cheese
2 cans Rotel tomatoes and chilies
1 can cream of mushroom soup
1 sm. jar picante sauce
1 tsp. garlic powder
Dash of Worcestershire
1 lb. premium ground beef
1 med. onion, chopped
1 lb. sausage
Mix all of the liquids and cheese together in a Crock Pot set on low
until the cheese melts. While this is cooking, brown meats and chopped
onion. Drain grease off of meats and add spices, then add to Crock Pot
and stir. Cook on low 2 to 4 hours, keep on low to serve with chips and
crackers.
CROCKPOT CAJUN CHICKEN
~Shared by Johnny, LA
3 slices of bacon, chopped
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 1/4 pound boneless skinless chicken thighs
2 teaspoons dried Cajun seasoning
1 can, (14-1/2 ounces) diced tomatoes, undrained ( I would use Ro tel)
1-1/3 cups uncooked regular long grain rice
1-1/3 cups water
Cook bacon in nonstick skillet until crisp. Add bell pepper, onion and
celery, cook 2 to 3 minutes or until crisp tender. With slotted spoon
transfer to crockpot. Sprinkle thighs with 1 teaspoon of the Cajun
seasoning. Place in skillet and cook 4 to 5 minutes or until browned on
both sides. Arrange chicken and any drippings over vegetables in
crockpot. Pour tomatoes over chicken. Stir in remaining Cajun
seasoning. Cover and cook on Low for 8 to 9 hours. About 30 minutes
before serving cook rice in water as directed on package. Serve chicken
on rice.
Source: Cajun Lou
SLOW-COOKER SCALLOPED POTATOES AND HAM
~Shared by Johnny, LA
3 lbs medium-sized potatoes, peeled and sliced
1 onion, chopped
1 c shredded Cheddar cheese
1 c chopped or chunked, cooked ham
1 can reduced-fat cream of mushroom soup
½ c water
Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
together the mushroom soup and water in a small bowl until well mixed;
pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
for 4 hours or until the potatoes are tender. Stir the mixture just
before serving.
Makes 6 servings.
CROCKPOT BLUEBERRY DESSERT DUMPLINGS
~Shared by Johnny, LA
2 pints fresh or frozen blueberries
1/2 cup plus 2 tablespoons sugar, optional
1/2 cup water, warm if using frozen blueberries
2 tablespoons instant tapioca
2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter; chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar
In a 3 1/2 quart crockpot, combine blueberries, the 1/2 cup granulated
sugar, the water and tapioca. Cover and slow cook until the berries
have formed a thick sauce, 5 to 6 hours on low.
In a medium bowl, whisk flour, the remaining 2 tablespoons granulated
sugar, baking powder and salt to combine. Using a pastry blender or two
knives, cut in the butter until the mixture resembles coarse meal. In
small bowl, beat milk and egg together.
Stir into flour mixture to form a soft dough. Turn your crockpot
setting to high. Drop the dough by tablespoonfuls on top of the
blueberries. Cover and cook until the topping is firm and a toothpick
inserted in the center comes out clean, about 30 minutes.
Sprinkle the dumplings with the brown sugar. Let the dumplings stand
for 5 minutes before serving, then spoon into individual bowls.
STEWED CHICKEN AND MACARONI
~Shared by Johnny, LA
Serves 4.
2 lbs. boneless, skinless chicken breasts or thighs
1 tbl. garlic powder
1/2 tsp. black pepper
2 tbls. olive oil
1 (28-oz.) can crushed tomatoes
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
2 green onions, chopped
1/2 green bell pepper, chopped
1-1/2 cups elbow macaroni
1/4 cup shredded Parmesan cheese
1. Season chicken pieces with garlic powder and pepper and brown in
olive oil on stove-top over medium-high heat.
2. Transfer to slow cooker. Add in tomato products, onions and bell
pepper. Cook on Low for 6 hours.
3. Add in macaroni; stir and cook for an additional 1 to 2 hours on
Low. Top with Parmesan cheese.
KALUA PIG IN A SLOW COOKER
~Shared by Jim D., WA
Prep Time: 10 Minutes
Cook Time: 20 Hours
Ready In: 20 Hours 10 Minutes
Servings: 12
"Slow-cooker pork butt roast with delicious smoky taste."
Ingredients:
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke
over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during
cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed
to moisten.
Source: AllRecipes.com
CROCK POT CATALINA RIBS
~Shared by Jim D., WA
1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina dressing
Place ribs in crock pot. Put in rest of ingredients and cook low for
5-7 hours.
SLOW-COOKER YANKEE BEAN POT
~Shared by Jim D., WA
Makes 8 servings, about 3/4 cup each
Ingredients
1 pound dried navy or great northern beans
1 teaspoon canola oil
2 medium onions, chopped
4 ounces Canadian-style bacon, diced (¾ cup)
6 cloves garlic, minced
1 teaspoon dried thyme leaves
Pinch of crushed red pepper
¼ cup pure maple syrup or molasses
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
½ pound smoked ham hock, pork neck bones or turkey wings (optional)
3 cups boiling water
2 bay leaves
1-2 tablespoons cider vinegar
Hot sauce, such as Tabasco, to taste
¼ teaspoon salt
Freshly ground pepper to taste
Instructions
1. Place beans in a large bowl and cover with cold water. Let soak for
at least 8 hours or overnight. (Alternatively, place beans and 2 quarts
water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from
the heat and let stand for 1 hour.)
2. Drain and rinse beans. Place in a slow cooker.
3. Heat oil in a large nonstick skillet over medium-high heat. Add
onions and bacon; cook, stirring often, until onions are softened and
light golden, about 5 minutes. Add garlic, thyme and crushed red
pepper; cook, stirring, for 1 minute more. Add to the beans.
4. Add maple syrup (or molasses), ketchup, Worcestershire and mustard
to the beans; stir to combine. Bury ham hock (or neck bones or turkey
wings), if using, in the beans. Add boiling water and top with bay
leaves.
5. Cover and cook until the beans are tender, about 4 1/4 hours on high
or about 11 hours on low. Remove the bay leaves and bones. Season with
vinegar, hot sauce, salt and pepper. Serve hot.
Tips
Cover and refrigerate for up to 4 days.
Start soaking beans a day ahead.
Nutrition Information
Per serving: 279 calories; 3 g fat (1 g sat, 1 g mono); 7 mg
cholesterol; 49 g carbohydrate; 17 g protein; 15 g fiber; 411 mg
sodium; 876 mg potassium.
Nutrition bonus: Fiber (60% daily value), Folate (53% dv), Iron (25%
dv).
2 Carbohydrate Servings
CHICKEN PARISIENNE
~Shared by Patricia & Marion,
Charlevoix, MI
I have never used a crockpot so prevailed upon my sister for this
recipe. ~Patricia
6 medium chicken breasts
Salt, pepper and paprika to taste
1/2 cup dry white wine - optional
1 can creamof mushroom soup
1 can (4-ounce) sliced mushrooms, drained
1 cup sour cream mixed with 1/4 cup flour
4 cups cooked long grain and wild rice
Sprinkle breasts lightly with spices. Place in crock pot. Mix wine,
soup and mushrooms until well combined. Mix in sour cream and pour over
chicken in crockpot. Sprinkle with paprika again. Cover and cook on low
6-8 hours. If cooking on high, cook only 2 1/2 -3 1/2 hours and add the
sour creqam during the last 30 minutes. Serve sauce over chicken and
rice.
Serves 6.
SLOW COOKER LONDON BROIL
~Shared by Ann, Mims, FL
Prep Time: 10 Minutes
Cook Time: 10 Hours
Ready In: 10 Hours 10 Minutes
Servings: 8
"The steak is cooked with condensed tomato soup mixed with cream of
mushroom soup. Dry onion soup mix is sprinkled over the top."
Ingredients:
2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
Directions:
1. Place meat in the bottom of the slow cooker; if necessary, slice
meat to make it fit!
2. In a medium bowl, mix together mushroom and tomato soup. Pour
mixture over beef. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.
Source: AllRecipes.com
SLOW COOKER PESTO CHICKEN AND SWEET POTATOES
LAYERED DINNER
~Shared by Ann, Mims, FL
Serves 4.
Ingredients
for the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mo zzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
Directions
I used a 6 quart slow cooker. In a food processor or blender, combine
the ingredients for your pesto. When liquidy, taste. If you need to add
more citrus or salt or pepper, do so now.
In the bottom of a large slow cooker, arrange your chicken pieces. Mine
were still frozen. Layer on slices of mozzarella cheese. Pour pesto
evenly on top. Cover with a layer of foil or parchment paper. Scrub
sweet potatoes well, prick with a fork, and lay them on top of the
paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5.
If your chicken is frozen it will take a bit longer.
If you're using fresh chicken, and your sweet potatoes are quite large,
you may choose to swap layers, and put the sweet potatoes on the
bottom. Newer slow cookers cook from the sides as well as from
the20bottom, but some people swear the stuff on the bottom cooks
faster.
Carefully remove the sweet potatoes with tongs, and remove foil or
parchment. The steam that comes out will be quite hot, keep small
children away.
The Verdict.
We all loved this meal. My kids put cinnamon on their sweet potatoes,
and enjoyed eating the skin--for the first time. I was thrilled. The
chicken was fully cooked, and the pesto had a good bite from the garlic
that was balanced by the citrus. I used limes instead of lemons, and
enjoyed the limey flavor. Lots of pesto calls for gobs of Parmesean
cheese, which I opted to not use to 1) keep it a bit lighter and 2) to
save a trip to the store. I served it alongside some leftover Quinoa
Salad from Fat Free Vegan Kitchen.
http://blog.fatfreevegan.com/2006/07/international-quinoa-salad.html
This was a great dinner.
Source: A Year of Slow Cookng
MAKEOVER HASH BROWN SOUP
~Shared by Ann, Mims, FL
"I like this soup so much, but imagine the calorie count is shocking",
writes Judith Webb from Blue Springs, Missouri. "Any ideas for
lightening it up?" Our Test Kitchen showed her how to alter her recipe
for a rich and creamy soup with all the bacony goodness of the
original...but only a third of the calories and less than one-fourth
the saturated fat!
PREP 15 min.
COOK 360 min.
TOTAL 375 min.
INGREDIENTS
2 green onions, chopped
2 teaspoons canola oil
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups 2% milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of
chicken soup, undiluted
6 turkey bacon strips, diced and cooked
1/2 cup shredded cheddar cheese
DIRECTIONS
In a small skillet, saute onions in oil until tender. In a 5-qt. slow
cooker, combine the potatoes, milk, soup and onion mixture. Cover and
cook on low for 6-7 hours or until heated through. Top each serving
with 2 tablespoons bacon and 1 tablespoon cheese.
Yield: 8 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 206
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 26 mg
Sodium: 520 mg
Carbohydrate: 24 g
Fiber: 2 g
Protein: 8 g
Source: From Healthy Cooking, printed from tasteofhome.com
SLOW COOKER PORK (TEX-MEX STYLE)
~Shared by Ann, Mims, FL
Prep Time: 5 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 5 Minutes
Servings: 8
"A very simple recipe that can be adjusted for heat. Serve with warm
tortillas and your choice of garnishes, such as: lettuce, grated
cheese, chopped onions, guacamole, salsa, sour cream, and olives."
Ingredients:
3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix chili powder to taste
crushed red pepper to taste
Directions:
1. Place pork shoulder in a slow cooker with taco seasoning. If
desired, add chili powder and/or red pepper flakes. Add water until
meat is covered. Place lid on pot and cook on low for 8 hours.
2. Remove pork shoulder from pot and shred.
Source: AllRecipes.com
INDONESIAN PORK ROAST
~Shared by Ann, Mims, FL
2 pound boneless pork loin roast
1 large onion, sliced
3/4 cup water
2 garlic cloves, crushed
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
1 1/2 teaspoons five-spice powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon cayenne pepper
2/3 cup peanut butter
Trim fat from pork. If necessary, cut pork to fit into a 3 1/2- to
4-quart slow cooker. Place onion in cooker. Add meat.
In a small bowl, combine the water, garlic, soy sauce, ginger, sesame
oil, five-spice powder, bouillon granules, and cayenne pepper. Pour
mixture over pork.
Cover and cook on high heat setting 4 to 5 hours or on low heat setting
8 to 10 hours or until pork is tender until internal temperature on a
thermometer reads 160 degrees F.
Remove pork from slow cooker and slice. Stir peanut butter into juices
in cooker until smooth. Spoon peanut butter mixture over sliced pork.
Serves 6.
Nutrition Facts
Calories 466 calories
Protein 38 grams
Fat 31 grams
Sodium 860 milligrams
Cholesterol 91 milligrams
Saturated Fat 9 grams
Carbohydrates 10 grams
Fiber 2 grams
Source: www.TheOtherWhiteMeat.com
CHICKEN PAPRIKASH WITH SOUR CREAM
~Shared by Ann, Mims, FL
Slow-cooking dark leg meat results in incredibly tender, flavorful
chicken. However, if you prefer white meat you can substitute bone-in
chicken breasts. Placing the onions on the bottom of the slow cooker
will ensure that they become silky soft as the chicken releases its
juices, creating a heady sauce.
Yield: Makes 4 to 6 servings
2 medium onions, thinly sliced
1 teaspoon kosher salt
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 garlic clove, peeled and halved
3 pounds chicken legs
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup sour cream
Fresh dill, chopped, for garnish
Special equipment: Slow cooker
In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika.
Spread mixture evenly over bottom of insert.
Rub garlic halves over chicken, then sprinkle chicken with pepper and
remaining 1/2 teaspoon salt. In medium saucepan over moderately high
heat, heat butter and oil until hot but not smoking. Add chicken pieces
and brown, turning occasionally, until golden, about 6 minutes.
Transfer to slow cooker (do not clean pan), layering chicken on top of
onion mixture.
In same saucepan over high heat, bring stock to simmer, scraping up
browned bits from bottom of pan. Pour over chicken in slow cooker,
cover, and cook on low until chicken is tender but not falling off
bone, 5 to 6 hours.
Stir sour cream into sauce. Garnish with dill and serve.
Cook's note:
This recipe was originally prepared in an oval, 6-quart slow cooker.
Source: by Melissa Clark - Epicurious.com
ITALIAN STYLE SLOW COOKED CHICKEN
~Shared by Mary S., Nashville, TN
3 pounds chicken pieces
4 medium red potatoes, scrubbed
2 small sweet onions
2 garlic cloves, minced
1 green pepper, chopped
1 (14 1/2 ounce) can diced tomatoes
1/2 cup red wine (or chicken broth)
2 teaspoons Italian seasoning
Cut the potatoes into cubes. I leave the skin on. Thinly slice the
onions. Chop the peppers. Place chicken and potatoes into the crockpot.
In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and
seasoning. Pour the mixture over the chicken portions and potatoes.
Cook on low for 8 to 10 hours.
SWEET AND SOUR CHICKEN
~Shared by Mary S., Nashville, TN
1 1/2 pounds boneless chicken breasts, 1 1/2 inch cubes
4 medium carrots, 1-inch pieces or 1 pound baby carrots
1/2 cup chicken broth
1 tsp. ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper/hot sauce
(8 ounce) can pineapple chunks in juice, drained, juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces
Mix all ingredients except pineapple, cornstarch, and the bell pepper
in the crockpot Cover and cook on low 7 to 8 hours, high 3 to
4 hours, or until vegetables are tender and chicken is no longer pink
in center. Whisk reserved pineapple juice and cornstarch until smooth.
Stir this gradually into chicken, then stir in pineapple and bell
pepper. Cover and cook on high about 15 minutes or until slightly
thickened. Serve over hot cooked rice. Garnish with sliced green onions.
SLOW COOKED THAI CHICKEN
~Shared by Mary S., Nashville, TN
1-1 1/2 pounds boneless chicken breasts
3/4 cup salsa
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/2 cup crunchy peanut butter
2 tablespoons fresh cilantro (optional)
Cut the chicken into one inch or so cubes. Place it in the crockpot.
Mix the other ingredients except the cilantro and pour over chicken.
Cook for 4 hours on low or 2 on high. Serve over rice. If you can't
find or don't have ginger root you can use a 1/2 tsp. ground ginger
instead. Cilantro should be minced and added at the last
minute.
MUSHROOM CHICKEN
~Shared by Mary S., Nashville, TN
6 boneless skinless chicken breasts
2 cups mushrooms, button or mixed varieties
1 sweet onion, sliced very thinly
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth or water
salt, pepper, and garlic powder to season
Rinse and dry chicken pieces. Place in the crock pot. In a skillet
drizzle a small amount of oil, and saute the onions and mushrooms until
they are softened. Place in the crockpot. Mix the remaining ingredients
in a bowl with a whisk till smooth. Pour over chicken. Cook on low 6 to
7 hours or on high for 3 to 4 hours. Serve on noodles or rice.
SAVORY CROCK POT CHICKEN
~Shared by Mary S., Nashville, TN
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder (I use granules)
1 large roasting chicken
1 cup onions, sliced very thinly
In a small bowl, combine the spices. Remove giblets from chicken and
rinse. Pat dry and rub spice mixture onto the chicken and under the
skin. Place the onion in bottom of crock pot. Add the
chicken. Cook on low for about 5-6 hours or high for 2-3. Test with a
thermometer for the temperature to reach 180 degrees or use a chicken
with a pop-up thermometer. If it's frozen it will take longer. No
liquid is needed, the chicken will make it's own juices.
CROCKPOT BEEF WITH MUSHROOMS
~Shared by Luanne, FL
Hot weather is the time for crockpots. Makes life easier !!!
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
4 lbs. beef sirloin tips
1/2 c. chopped onions
1/2 lb. mushrooms, sliced
1 can beef broth
1 tsp. Worcestershire sauce
2 tsp. tomato paste
1/4 c. dry red wine
3 tbsp. flour
buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes
to coat thoroughly Place in crockpot. Add onions and mushrooms. Combine
beef broth, Worcestershire sauce, and tomato paste. Pour over beef and
vegetables; stir well. Cover and cook on low for 8 to 12 hours or on
high for 4 to 6 hours.
One hour before serving, turn to high setting. Make a smooth paste of
red wine and 3 tablespoons flour; stir into crockpot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles.
CROCK POT CREAMY POTATOES
~Shared by Luanne, FL
This is good for a family or can be done for a large crowd.
2 pounds small red potatoes, quartered
16 ounces cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix
Instructions
Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad
dressing, mix. Stir into potatoes. Cover and cook on LOW for 8 hours.
TRIPLE CHOCOLATE MESS
~Shared by Luanne, FL
I made this and thought it was great. No hot oven !! Watch the time as
I found about 6-1/2 hours was enough. Have to judge by how your
crockpot works.
1 package chocolate cake mix (I used Duncan Hines)
1 pint sour cream
1 package instant chocolate pudding (some put 4-oz, others the larger
size)
1 6-oz. bag chocolate chips (I used 12-oz.bag)
4 EGGS
3/4 cup oil
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into
crockpot. Cook on Low for 6-8 hours.
If you are going to let it stay in the pot after cooking, put a paper
towel under the lid so moisture that collects on lid will not fall on
cake.
Serve in a bowl with ice cream or whipped topping. Refrigerate after
cooking. Good warm or cold
COWBOY CASSEROLE
~Shared by Linda H., Rosharon, TX
1 onion, chopped
1-1/2 lbs. ground chuck
6 medium potatoes, sliced
1 can red beans
1 can tomato soup
Salt
Pepper
Garlic
Brown ground chuck and drain grease. Put chopped onion in the
bottom of the crockpot; layer with meat, sliced potatoes, and
beans. Spread tomato soup over all. Sprinkle with
seasonings as desired. Cover and cook on low for 7 to 9 hours.
CROCKPOT CREAMY RANCH POTATOES
~Shared by Linda H., Rosharon, TX
2 pounds small red potatoes, quartered
1 (8 oz.) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 3/4 oz.) can condensed cream of potato soup
Place potatoes in crockpot.
In a small bowl combine cream cheese and salad dressing mix. Stir in
soup.
Add to potatoes.
Cover; cook on low 7 to 9 hours. Stir to blend before serving.
COCA-COLA CHICKEN
~Shared by Linda H., Rosharon, TX
This cola chicken comes out tasting like barbecued chicken.
1 whole chicken, about 3 pounds
1 cup ketchup
1 large onion, thinly sliced
1 cup cola, Coke, Pepsi, Dr. Pepper, etc.
Wash and pat chicken dry. Salt and pepper to taste. Put chicken in
Crock Pot with the onions on top. Add cola and ketchup and cook on LOW
6 to 8 hours. Enjoy!
MEXICAN MINESTRONE CROCKPOT
~Shared by Linda H., Rosharon, TX
2 C. Red Potatoes, diced
2 C. Green Beans, frozen, cut
30 ounces Black Beans, canned -- rinsed
29 ounces Stewed Tomatoes -- Mexican Style
28 ounces Vegetable Broth
15 1/4 ounces Corn, canned -- rinsed
15 ounces Garbanzo Beans, canned -- rinsed
1 C. Salsa
In a 5- to 6-quart slow cooker (crock pot) combine potatoes and frozen
green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo
beans, and salsa. Cover; cook on low-heat setting for 9 to 11 hours or
on high-heat setting for 4 1/2 to 5 1/2 hours. Serve with warmed
tortillas or tortilla chips.
CRANBERRY CHICKEN
~Shared by Linda H., Rosharon, TX
4-6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 pkg. dry (Lipton) gold onion soup mix
Place chicken breasts in the crockpot. Combine remaining
ingredients; add to the crockpot, coating chicken well. Cover
and cook on low 6-8 hours.
CHEESY CHICKEN SPAGHETTI IN SLOW COOKER
~Shared by Linda H., Rosharon, TX
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients
in slow cooker and stir to mix well. Cook on LOW for 2-3 hrs. Stir
again just before serving.
12 (one cup) servings ~ 6 points each
Nutrition Info: 286 cal., 5.7 g. fat, 2.7 g. fiber
SERVINGS: 4 POINTS: 5
SLOW COOKER PORK ROAST AND VEGETABLES
~Shared by Linda H., Rosharon, TX
This delicious one dish crockpot recipe combines a pork sirloin roast
with lots of vegetables, seasoned with allspice and apple butter.
3 lb. boneless pork sirloin roast
1 Tbsp. vegetable oil
2 acorn squash
4 sweet potatoes, peeled
1/4 cup apple butter
1 Tbsp. prepared horseradish
1 Tbsp. cornstarch
1/2 tsp. ground allspice
1/4 tsp. pepper
Heat oil in a heavy skillet and cook pork roast until browned on all
sides, turning occasionally _ about 10 minutes. Place in a
3-4 quart slow cooker. Cut each acorn squash into 8 wedges. Do not
peel. Cut sweet potatoes into chunks. Place squash and sweet potatoes
on top of pork roast.
In a small bowl, mix together apple butter, horseradish, cornstarch,
allspice, and pepper. Pour over vegetables in slow cooker.
Cover crockpot and cook on low for 7-9 hours until pork and vegetables
are tender.
8 servings
CHICKEN AND SWEET POTATO STEW
~Shared by Linda H., Rosharon, TX
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2-inch slices
1 28-oz can whole stewed tomatoes
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp paprika
1 tsp celery seed
1/4 cup fresh basil, chopped
1 cup nonfat, low sodium chicken broth
Combine all ingredients in the slow cooker. Cover; cook on Low for 6 to
8 hours or on High for 3 to 4 hours.
CHICKEN DINNER IN A CROCK-POT
~Shared by Linda H., Rosharon, TX
(5 Points)
4 skinless boneless chicken breasts
2 tsp. basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Place the chicken in a crock-pot: sprinkle with basil and salt and
pepper. Add bell pepper, beans and tomatoes.
Cover with the lid; cook on low setting for 8 hrs.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture.
SLOW CHICKEN AND RICE
~Shared by Linda H., Rosharon, TX
Serves/Makes: 6
1 can (10 3/4-oz. size) cream of chicken soup
1 package dry onion soup mix
2 1/2 cups water
1 cup long grain rice, uncooked
6 ounces boneless, skinless chicken breast tenders
1/4 teaspoon black pepper
Combine all ingredients in slow cooker. Cook on LOW 5-6 hrs. Stir
occasionally. (note from Linda – This works better
for me if I heat the liquids to boiling and then put in crockpot and
add the rest.)
Per Serving: 140 calories (35 calories from fat), 4g total fat (lg
saturated, Og trans), 20mg cholesterol, 520mg sodium, 16g total
carbohydrate (0.5g fiber, 19 sugar), 8g protein, 4%DV vitamin A, O%DV
vitamin C, 2%DV calcium, 4%DV iron
Source: CDKitchen
LINDA'S CHICKEN AND RICE IN A CROCKPOT
~Shared by Linda H., Rosharon, TX
1 can cream of celery soup
2 ½ soup cans of water or broth
1 soup can of brown rice
1 tbsp smoked paprika
1 tsp turmeric
2 tbsp honey
2 cloves garlic, minced
1 tbsp tarragon
½ pkg dry ranch dressing mix
8 oz cream cheese
4 chicken breasts
3 tbsp prepared ranch dressing
1 pkg frozen peas, thawed
Mix soup, water and rice in pan and bring to a boil. Transfer
to crockpot and add spices, herbs and chicken.
Cook on high for 2 hours and reduce to low and cook 4 hours.
Remove chicken to a serving platter.
Soften cream cheese. Blend with dressing to make it creamy
and stir into sauce along with peas. Cook for 10 minutes and
serve.
BEEF BOURGUIGNON
~Shared by Linda H., Rosharon, TX
6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbsp flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbsp tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Cook bacon in large skillet until crisp. Remove and drain. Add beef
cubes and brown well. Place browned beef cubes in stoneware. Brown
carrot and onion. Season with salt and pepper. Stir in flour.
Add broth, mix well and add to stoneware. Add cooked bacon, wine,
tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low
10 to 12 hours or on High for 5 to 6 hours.
APRICOT CHICKEN
~Shared by Linda H., Rosharon, TX
Skinned chicken thighs (enough for your family)
1 pound mushrooms -- cleaned, halved vertically
1 large onion -- cut into large chunks
2 large carrots -- sliced
1 celery rib (with leaves) -- sliced
Apricots -- dried
1 package onion soup
Apricot nectar -- (to cover)
Place chicken pieces on bottom of crockpot. Sprinkle with the dried
soup. Cover chicken with the nectar. Pl slow cooker Apricot Chicken
slow cooker Apricot Chicken slow cooker Apricot Chicken slow cooker
Apricot Chicken ace veggies and dried apricots to taste on top. Cook
for 6-7 hours on low.
CROCKPOT CREAM CHEESE CHICKEN
~Shared by Linda H., Rosharon, TX
4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in a
CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low
for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup
of juices from CrockPot.
Add soup, second packet of dry dressing mix, cream cheese and chicken
broth. Cook until smooth. Pour over the chicken and cover and cook
another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta or mashed
potatoes!
Source: 1_Comfort_ Food yahoo group
CHICKEN CURRY
~Shared by Linda H., Rosharon, TX
10 chicken thighs, skins removed (2-3/4 lb.)
1 jar (16 oz.) TACO BELL HOME ORIGINALS Salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
PLACE chicken in slow cooker. Combine salsa, onion and curry powder;
pour over chicken. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours).
REMOVE chicken to serving platter; cover to keep warm. Add sour cream
to slow cooker; stir until well blended. Serve over the chicken.
GREEN CHILI STEW
~Shared by Linda H., Rosharon, TX
2 lbs. beef stew meat, cut into 1" cubes
2 medium onions, chopped
2 Tbsp. oil
15 oz. can pinto beans, rinsed and drained
16 oz. can diced tomatoes, undrained
2 (4 oz.) cans chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Shredded cheddar or jack cheese, optional
In a skillet brown beef and onions in oil. Drain. Transfer to a large
slow cooker. Mix beans, tomatoes, chilies, water, bouillon, garlic, and
sugar, salt if desired and pepper. Pour over beef. Cover and
cook on low for 7-8 hours or until beef is tender. Sprinkle
with cheese if desired.
AUTUMN CHICKEN
(Artichokes)
~Shared by Linda H., Rosharon, TX
1 can (14 ounces) whole artichoke hearts, drained
1 can (14 ounces) whole mushrooms, divided
12 boneless skinless chicken breasts
1 jar (61/2 ounces) marinated artichoke hearts, with liquid
3/4 cup white wine
1/2 cup balsamic vinaigrette
Hot cooked noodles
Paprika for garnish (optional)
Spread whole artichokes over bottom of CROCK-POT® slow cooker. Top with
half of mushrooms. Layer chicken over mushrooms. Add marinated
artichoke hearts with liquid. Add remaining mushrooms. Pour in wine and
vinaigrette.
Cover; cook on LOW 4 to 5 hours.
Serve over hot cooked noodles. Garnish with paprika, if desired.
Makes 10 to 12 servings
PICADILLO STUFFED PEPPERS
~Shared by Linda H., Rosharon, TX
1 jar (26 oz) marinara sauce
1 Tbsp red-wine vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 large peppers
8 oz ground chicken
1 small zucchini, diced
1/2 cup quick-cooking barley
1/3 cup finely chopped onion
1/4 cup raisins
Stir marinara sauce, vinegar, cumin and cinnamon in large bowl until
mixed well. Spoon 1 1/2 cups sauce into bottom of 5-qt or larger
slow-cooker. Slice off top 1/2-in. of peppers; seed them and reserve
tops.
Add ground chicken, zucchini, barley, onion and raisins to remaining
sauce in bowl; mix well. Evenly spoon mixture into peppers and replace
tops. Stand upright in slow-cooker.
Cover and cook on low 5 to 6 hours, until peppers are tender and
instant-read thermometer inserted in filling registers 160ºF. Serve
with sauce.
Source: Woman's Day March 4, 2008
CURRY CHICKEN WITH PEACHES AND RAISINS
~Shared by Linda H., Rosharon, TX
4-6 chicken thighs, or boneless skinless chicken breasts
2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices
for garnish
1/3 cup raisins
1 shallot, thinly sliced
1 TB olive oil
fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1/2 tsp curry powder
1 tsp cumin
1/2 tsp whole cloves
3/4 cup chicken stock
1 TB cider vinegar
1/4 tsp cayenne pepper (optional)
salt and pepper
lemon juice
Rinse, dry, and season the chicken with salt and pepper.
Heat the olive oil in a skillet and add the chicken to lightly brown,
about 3 minutes per side.
Transfer chicken to Crock-Pot® slow cooker and top with peaches,
raisins and shallots.
Reserve the remaining 8 slices of peaches and toss with lemon juice to
coat and refrigerate.
Combine remaining ingredients in a bowl, whisk to combine and pour over
chicken.
Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours.
Remove chicken to serving dish. Using a slotted spoon, spoon the
peaches, raisins, and some of the juice onto the chicken and serve. Top
with the reserved peaches as a garnish.
* To skin a peach, either use a peeler OR make an “x” at the bottom of
the peach with a knife, submerge the peach into simmering water for 10
– 20 seconds. Cool under running water or in an ice water bath. When
cool enough to handle, use paring knife to easily peel away skin.
Yield: Serves 4
Source: Crockpot.com
CHICKEN CURRY II
~Shared by Linda H., Rosharon, TX
2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 tbsp. butter or margarine
2 green onions with tops, finely chopped
1 tsp. curry powder
1/4 tsp. salt
Dash of pepper
Fluffy rice
Preparation
Cut chicken into small pieces, place in crock pot. Add all remaining
ingredients except rice. Cover and cook on high setting 2 1/2 to 4
hours. Serve over hot rice.
BARBECUED SPARERIBS
~Shared by Linda H., Rosharon, TX
4 pounds pork spareribs, cut in serving-size pieces
salt and pepper
1 medium onion
1 bottle (16 ounces) barbecue sauce, or use 2 C. of homemade barbecue
sauce
Sprinkle ribs with salt and pepper; place on broiler rack. Broil ribs
for 20 to 25 minutes. Place ribs in slow cooker along with sliced onion
and barbecue sauce. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.
CROCKPOT ASIAN SPICED CHICKEN AND BEANS
~Shared by Linda H., Rosharon, TX
1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can red beans, rinsed, drained
1 pound boneless, skinless chicken breast, cut into 1/2- inch cubes
3 large carrots, diagonally sliced
2-3 tsp minced garlic
2-3 tsp minced ginger or 1-2 tsp ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided
use)
2 Tbsp cornstarch
1/2 tsp crushed red pepper
2 to 3 Tbsp reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops as
garnish
Chopped peanuts as garnish
Place beans, chicken, carrots, garlic, ginger and 1 ½ cups chicken
broth in slow cooker, and stir well. Cover and cook on low until beans
are tender, 51/2 to 6 hours. Turn slow cooker to high. Stir
in combined cornstarch and remaining 1/2 cup chicken broth; stir in
crushed red pepper. Cover and cook until thickened, about 30
minutes. Stir in soy sauce.
Serve over rice; spinkle with green onions and peanuts.
Makes 6 servings.
CRANBERRY APPLE CHICKEN BREASTS
~Shared by Linda H., Rosharon, TX
4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon lemon juice
2 teaspoons butter
Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot.
Add remaining ingredients in the order given, dotting evenly with the
butter last. Cover and cook on low for 6 to 7 hours.
Serve over rice.
Serves 4 to 6
IRISH POT ROAST
~Shared by Linda H., Rosharon, TX
Serves 4-6
3 pounds boneless beef shoulder or boneless chuck roast
6 carrots, peeled and diced
1 pound red-skinned potatoes, diced
1 cup canned, whole peeled tomatoes with their juice, slightly crushed
1 cup freshly brewed black coffee
1 cup water
Kosher salt and freshly ground black pepper to taste
Trim all visible fat from the beef and season it with salt and pepper.
Place the carrots and potatoes in the bottom of the slow cooker.
Place the beef on top of the vegetables. Add remaining ingredients.
Cover and cook on low for 8-10 hours, or until the meat is tender.
Remove the beef from the slow cooker and allow it to rest for 15
minutes before slicing.
If you like, thicken the liquid in the slow cooker: Whisk together 1/2
cup flour with 3/4 cup water. When it resembles a smooth paste, slowly
whisk this into the hot liquid in the slow cooker.
CROCK POT STUFFED PEPPERS
~Shared by Linda H., Rosharon, TX
1 10 oz. pkg. frozen corn
1 15. oz. can red kidney beans, drained and rinsed
1 28 oz. can crushed tomatoes
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/2 tsp. pepper
2 cups shredded, reduced-fat cheddar cheese (1/4 cup reserved)
4 small green peppers, tops removed and seeded
Combine all ingredients except reserved cheese and green peppers. Stuff
peppers to top. Put in crock pot (place 3 peppers in bottom and one on
top if necessary). Cover; cook on low 6 to 8 hours (high 3 to 4 hours).
Sprinkle with 1/4 cup cheese in last 30 minutes.
4 servings.
CROCK POT RAVIOLI CASSEROLE
~Shared by Linda H., Rosharon, TX
1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. hamburger
1/2 lb. milk Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped
Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water
until tender. Drain. Brown meats and onion in oil until crumbly. Add
tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in
spinach. Turn crock pot on high after buttering bottom and sides. Spoon
half the noodles into the buttered crock pot. Top with half of meat
mixture and half the Parmesan cheese. Cover with layers of remaining
noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green
onions. Cook on high for one hour.
Serves 8.
BARBECUED BEEF FOR SANDWICHES
~Shared by Linda H., Rosharon, TX
1 beef roast, 2 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced
Trim beef roast and cut into 4 uniform pieces. Place roast in slow
cooker. Combine remaining ingredients and pour over roast. Cover and
cook on LOW for 8 hours, or until beef is tender. Slice beef then
return to juices in cooker. Cover and cook for 20 minutes longer.
Serve this barbecued beef on warm split buns with coleslaw, or serve
with hot cooked rice and a salad.
CROCKPOT FRITO PIE
~Shared by Linda H., Rosharon, TX
"This cross between a taco salad and chili dip will deliver a
cook-once-eat-twice meal or a convenient potluck dish for the backyard
picnic crowd."
1 large onion, chopped
3 pounds lean meat
3 cloves garlic
3/4 cup dry beans (or 15 ounce can pinto beans)
4 cups water (reduce to 1 1/2 to 2 cups if using canned beans)
1 teaspoon salt
1 envelope taco seasoning
1 (15 ounce) package corn chips
3 cups shredded Monterey jack and Cheddar cheese
2 tomatoes, diced
16 ounces salsa
16 ounces sour cream
Sliced olives
NOTE: Meat may be ground, stew meat or a roast. Try using beef, pork,
lamb or even game. If using a roast, cut the meat into 3-4 chunks. This
will allow for easier shredding later.
Combine chopped onion, beef, garlic, beans, water, salt and taco
seasoning in crockpot. Stir well. Cover and cook on HIGH for 8 to 10
hours.
Before serving, shred meat by pulling apart with two forks and mix with
juices.
Serve on a bed of chips. Top with chopped tomatoes, shredded cheese,
salsa, a dollop of sour cream and sliced olives.
NOTES: If using this recipe as a cook-once-eat-twice, divide meat into
convenient meal portions and refrigerate or freeze for up to 3-4
months. When ready to use, heat in microwave.
Try this recipe in tacos, burritos, and enchiladas or as a taco salad.
Recipe serves 10 to 12.
CHINESE BEEF HOT POT - FONDUE CHINOISE
~Shared by Linda H., Rosharon, TX
A general rule when serving hot pot is to keep the broth bland and the
dips spicy. The beauty of this combination is that it allows guests to
season the food according to their own taste. On the other hand, there
are no hard and fast rules. Feel free to adapt the basic broth recipe
as desired.
1 - 1 1/2 pounds flank steak
6 cups water
2 packages beef bouillion
2 tablespoons white wine
2 tablespoons soy sauce
1 green onion
2 slices ginger
Optional - White Pepper, one turn of the pepper mill
Cut the beef into paper thin rectangular slices. (Freeze the beef for 1
-2 hours to make cutting easier, or ask the butcher to cut it for you).
Prepare the side dishes (see suggested list below), washing and
draining the vegetables. If using in the fondue, cut the mushrooms into
bite-sized pieces. Shred the lettuce or chop as desired.
Lay the beef and side dishes on separate platters on the table. Place
the dipping sauces on the table in small individual bowls.
Make sure each guest has a complete place setting, including a dipping
fork (color-coded if possible) and a small bowl for placing the cooked
food.
Combine the water and beef bouillion and bring to a boil. Turn down to
a simmer and add the white wine, soy sauce, green onion, and ginger.
Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4
full. (How much broth you need will depend on the size of the fondue
pot).
Place the fondue pot on the burner, and keep it simmering throughout
the meal. Keep the remaining broth warming on the stovetop.
Use dipping forks to cook the food in the hot broth, and then dip in
the sauces as desired.
Suggested Side Dishes for Hot Pot (to be enjoyed as is or cooked in the
broth if desired):
baby corn
fresh mushrooms
bean thread noodles (cook them in the broth at the end of the meal)
lettuce
Mango Chutney
Suggested Dips:
Soy sauce, Soy with Ginger Dressing, Sesame Paste, preserved bean curd,
Hot Mustard, Chili Oil, Peanut Sauce, or your favorite hot sauce
Source: Rhonda Parkinson, Chinese Food about.com
CHEDDAR AND BACON FONDUE
~Shared by Linda H., Rosharon, TX
1 Loaf Rhodes™ Bread, baked and cubed
5 slices bacon, chopped
1 cup chopped onion
1 clove garlic, minced
1 10 3/4 oz can cream of mushroom soup
1 cup milk
5 cups grated sharp cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Fry bacon until crisp. Add onion and garlic. Saute until tender. Stir
in soup and milk. Blend until smooth. Add cheese, Worcestershire sauce
and mustard. Blend thorourghly. Serve warm with bread cubes.
Servings 12
CANTONESE HOT POT
~Shared by Linda H., Rosharon, TX
8 servings
Recipe Ingredients
For Meats:
6 oz lean chicken fillets, thinly sliced
6 oz lean pork fillets, thinly sliced
6 oz lean beef fillets, thinly sliced
6 oz fresh uncooked shrimp or mussels, clams, oysters or scallops,
cleaned
6 oz any lean white fish, thinly sliced
For Vegetables:
Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong
buk), hearts of cabbage (choi sum), spinach or lettuce, washed, tough
parts of stalk removed, and cut into 4-inch lengths
1/2 lb fresh white mushrooms, sliced
1 bunch scallions, cut into 2-inch lengths
1/4 lb cellophane noodles (fun si), soaked for 20 minutes in warm
water, then cut into 6-inch lengths
For Soup:
3 quarts chicken stock
4 slices fresh ginger
2 scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste
RECIPE METHOD
FOR DIPPING SAUCES:
GINGER SOY: Combine 1/2 cup light
soy sauce with 2
teaspoons minced
ginger and a few drops of sesame oil.
CHINESE MUSTARD: Combine 1/2 cup
light soy sauce
with 2 oz English or
French mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then
add 2 to 3 drops vinegar.
HOISIN SAUCE: Combine 1 teaspoon
hoisin sauce
(available at Chinese
stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2
teaspoon sugar and 1/2 teaspoon soy sauce.
PEANUT SAUCE: Mix 1/2 cup smooth
peanut butter with
1 1/2 teaspoons
dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1
teaspoon tomato sauce.
TO SERVE: Place the steamboat with the soup in the middle of the table
- preferably a round one, as all diners must be able to reach the pot
in order to cook their own food.
Arrange plates of the various, uncooked foods around the pot, and place
the different sauces at strategic points on the table.
The diners select their food and cook it by placing it into the boiling
soup, for just a few seconds, and then scooping it out with a miniature
wire basket or chopsticks. The food is then dipped in a sauce.
The soup should be maintained at a rolling boil throughout the meal. It
is also best to cook the meat before the vegetables as it needs longer
cooking and also imparts a flavor to the soup while it cooks.
Source: Weldon Russell
PIZZA FONDUE
~Shared by Linda H., Rosharon, TX
1 onion, chopped
1/2 pound ground beef
2 (10 1/2-oz) cans pizza sauce
1 tablespoon cornstarch
1 1/2 teaspoons fennel seed
1 1/2 teaspoons oregano
1/4 teaspoon garlic powder
10 oz grated cheddar cheese
1 cup grated mozzarella cheese
Brown onion and ground beef in a large sauce pan. Mix pizza sauce and
cornstarch together and add to meat. Add fennel seed, oregano and
garlic powder. Just before serving, add cheddar and mozzarella cheeses.
Stir over medium heat until cheeses are melted. Pour into fondue pot.
Serve with garlic bread cubes or French bread cubes.
AMERICAN CHEESE FONDUE
~Shared by Linda H., Rosharon, TX
Let your kids pick the dippers for this child-friendly fondue. If
they're really picky, leave out the ground mustard and Worcestershire
sauce, but if you can get away with it, those ingredients do add a nice
tang to the finished dish.
1-1/2 cups diced processed American cheese food
1-1/4 cups milk
2 tsp. Worcestershire sauce
1 Tbsp. flour
1/2 tsp. ground mustard
1-1/2 cups shredded Colby or cheddar cheese
Mix American cheese food, milk, Worcestershire sauce, flour and mustard
in fondue pot. Cook over low heat, stirring frequently, until blended
and smooth. Stir in colby cheese. Serve immmediately with apples,
pears, french bread cubes, and heated meatballs for dipping.
EASY CROCKPOT FONDUE
~Shared by Linda H., Rosharon, TX
2 cans (10-3/4 ounces each) condensed cheese soup
1 tablespoon fresh or frozen snipped chives
2 cups Grated sharp cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
bread chunks, corn chips, or vegetable dippers
In slow cooker combine condensed soup, grated cheese, Worcestershire
sauce, lemon juice, and chives. Cover and cook on LOW for 2 to 2-1/2
hours. Stir until smooth and well blended. Keep hot in the pot and
serve with bread chunks, corn chips, or vegetable dippers.
SLOW COOKED MORROCAN CHICKEN
~Shared by Linda H., Rosharon, TX
This fills the house with an incredible aroma.
3 tablespoons apricot or peach preserves
1/4 cup Madeira wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dried apricots, coarsely chopped
5 cloves garlic, sliced
3 tablespoons capers
1 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
1 tablespoon chopped crystallized ginger
6 chicken thighs (about 2 pounds), skin removed
1. Combine the preserves, Madeira, salt and pepper and set aside.
2. Toss the apricots, garlic, capers, cumin, cinnamon, bay leaf and
crystallized ginger together in the slow cooker. Lay the chicken pieces
over the mixture; pour the Madeira mixture over the chicken.
3. Cook on low 6 to 8 hours.
Makes 4 servings.
STUFFED PEPPERS
~Shared by Linda H., Rosharon, TX
4 peppers
1/2 lb ground pork
1/2 lb Velveeta
1 C BBQ Sauce
1/2 C water
1 C uncooked Minute white rice
1 C frozen peas
REMOVE tops, core and seeds of peppers. Mix ground pork and cubed
VELVEETA, barbecue sauce and uncooked MINUTE White Rice and
frozen peas.
FILL peppers with meat mixture.
POUR 1/2 cup each barbecue sauce and water into slow cooker. Stand
stuffed peppers upright in slow cooker and cover. Cook on LOW for 5-7
hr. (or on HIGH for 2 1/2 - 3 1/2 hr.).
CROCKPOT ENCHILADA LAYERED CASSEROLE
~Shared by Linda H., Rosharon, TX
1 medium onion, chopped
1 green pepper, chopped
1 lb. 93% lean ground beef
1 15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1 15 oz. can ranch beans, chili beans or dark red kidney beans,
undrained
1/2 to 1 small can tomato sauce
flour tortillas
Mexican Cheese
Cook onion and green pepper in non-stick skillet over medium heat until
translucent, stirring constantly. Add ground beef and stir until
cooked. Add 1 15oz can diced tomatoes with mexican seasoning, UNDRAINED
1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or
chili beans or dark red kidney beans), undrained 1/2 to 1 small can
tomato sauce Cook on low for 10 minutes, until piping hot. Sauce should
be like a thin spaghetti sauce consistency. Spray with Pam the inside
of a 3.5 quart crockpot.
Layer the following in this order: 3/4 cup sauce mixture 1 fat-free
flour tortilla 1/3 cup reduced fat Mexican Cheese, grated Make 6
layers, ending with cheese. Pour any sauce remaining over the top. Cook
6 hours on low.
Serves 10.
TACO BAKE
~Shared by Linda H., Rosharon, TX
1 lb ground beef
1 onion, chopped
3/4 cup water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 cups mild shredded cheese
Preparation
In a skillet, brown ground beef and onions, drain fat. Add the water,
taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer
to crock pot. Stir in macaroni and chopped green chilies. Cover and
cook on Low for 6 - 8 hours or on High for 3 - 4 hours. In the last 30
minutes of cooking top with shredded cheddar cheese.
Serves 6 to 8
SLOW COOKER CHICKEN TACO SOUP
~Shared by Linda H., Rosharon, TX
Yields: 8 servings
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer,
and diced tomatoes in a slow cooker. Add taco seasoning, and stir to
blend. Lay chicken breasts on top of the mixture, pressing down
slightly until just covered by the other ingredients.
Set slow cooker for low heat, cover, and cook for 5 hours. Remove
chicken breasts from the soup, and allow to cool long enough to be
handled. Stir the shredded chicken back into the soup, and continue
cooking for 2 hours. Serve topped with shredded Cheddar cheese, a
dollop of sour cream, and crushed tortilla chips, if desired.
SLOW COOKER PIZZA CASSEROLE
~Shared by Linda H., Rosharon, TX
1 1/2 lb Ground beef
1 cn Pizza sauce (14 oz)
1 pk Noodles (12 oz)
4 oz Cheese, mozzarella
1 small can Mushrooms
1 Onion (diced)
1 cn Spaghetti sauce (14 oz)
4 oz Cheese, cheddar
1 pk Pepperoni
1 Green pepper (diced)
Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles
until tender; drain. In crock pot, put a layer of noodles, meat
mixture, cheeses and pepperoni. Repeat layer one more time. Cook on
high for 30 minutes, then on low for 1 hour or until cheese melts.
GRAPE JELLY CROCKPOT MEATBALLS
~Shared by Linda H., Rosharon, TX
2 lb. ground beef
1/2 cup beef flavored stove top stuffing (crushed)
1 large onion (finely chopped)
1 12 oz. jar of grape jelly
2 8 oz.jars of taco sauce
1-3 tablespoons of mustard
Add jelly, taco sauce and mustard to crockpot on high till jelly melts.
Add ground beef, stove top stuffing and onion in a bowl and mix well.
Shape into balls (any size). Add to crockpot cook on high for 4 or 5
hours.
TO DIE FOR CROCK POT ROAST
~Shared by Linda H., Rosharon, TX
1 beef roast, any kind
1 package Hidden Valley Dressing Mix
1 package brown gravy mix
1 package Italian dressing mix
1/2 cup warm water
Place roast in crock pot. Mix all three envelopes together
and sprinkle over roast. Pour water in the bottom of the
crock pot. Cook on low for 6 to 7 hours.
SLOW COOKER CHICKEN SANTA FE
~Shared by Linda H., Rosharon, TX
1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 cup salsa
1 lb boneless skinless chicken breasts (other chicken parts can be used)
8 oz cream cheese, cubed
1 cup shredded cheddar
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn,
and 1/2 cup salsa.Top with the chicken breasts, then pour the remaining
salsa over the chicken.
Cover and cook on the high heat setting 2.5-3 hours, or until the
chicken is tender and white throughout; do not overcook or the chicken
will toughen. Remove the chicken and cut into bite sized pieces. Add
back to the slow cooker.
Cut the cream cheese into small cubes and add it to the cooker, turning
the temperature to high. Heat until cream cheese melts and blends into
sauce. Serve over rice. Top with shredded cheese.
SLOW COOKER SPINACH LASAGNA
~Shared by Linda H., Rosharon, TX
2 containers ( 15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Traditional Pasta Sauce
12 lasagna noodles, uncooked
In medium bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan,
eggs, spinach and Lipton® Recipe Secrets ® Vegetable Soup Mix.
In 6-quart slow cooker, spread 1 cup Pasta Sauce. Layer 4 lasagna
noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta
mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta
Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.
Sprinkle with remaining cheeses. Cover and cook an additional 10
minutes. Let stand 10 minutes before serving. Serve with remaining
Pasta Sauce, heated.
Serves: 8
Source: Ragu
CHEESY BRAT STEW FOR THE SLOW COOKER
~Shared by Linda H., Rosharon, TX
This is a delicious stew! Easy to make and wonderful to eat.
Original recipe yield: 6 servings.
6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 tablespoon dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water
Place the bratwurst, potatoes, minced onion, green beans, red pepper,
Cheddar cheese, mushroom soup and water into a slow cooker.
Cover, and cook on medium for 3 hours, or until potatoes are
fork-tender.
CROCKPOT GREEK STEW
~Shared by Linda H., Rosharon, TX
Vary the vegetables in this meatless meal according to your family's
tastes. If they don't like squash, use baking potatoes or increase the
amount of carrots. Any type of canned bean or legume like cannellini
beans or lima beans would work well in this recipe.
2 cups cubed butternut squash
2 cups chopped carrots
2 onions, chopped
1 cup chopped zucchini
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can garbanzo beans, rinsed and drained
14 oz. can vegetable broth
2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. allspice
1/4 tsp. pepper
1/2 tsp. ground coriander
4 cups hot cooked couscous
1/2 cup crumbled feta cheese
Combine all ingredients except for couscous and cheese in a 3-4 quart
slow cooker and mix well to combine. Cover and cook on low for 7 to 9
hours or until all vegetables are tender. Serve with couscous and
sprinkle with cheese.
6 servings
Source: www.about.com
CROCK POT STIFADO
~Shared by Linda H., Rosharon, TX
A tasty Greek stew, made easy with a crock pot.
SERVES 6 -8
1 tablespoon vegetable oil
2 lbs stewing beef, cut into 1-inch cubes
3 large onions, peeled and diced
4 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1 1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese
Heat oil in a skillet over medium-high heat and brown beef-- in batches
if necessary, adding more oil if needed.
Transfer beef to crock pot with a slotted spoon.
Reduce heat to medium and add onions to skillet, cooking until soft;
add garlic, cinnamon and allspice and cook for 1 minute.
Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine.
Pour mixture over meat.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours,
until beef is tender.
Add feta cheese, cover again, and cook on High for 10 minutes.
Discard bay leaf and serve over hot buttered pasta or mashed potatoes.
Source: Recipezaar
PARMESAN RISOTTO
~Shared by Pat, Merritt Island, FL
(serves 3-4)
INGREDIENTS:
1/4 C olive oil
2 medium shallots, minced
1/4 C dry white wine
1 1/4 C Arborio, Vialone Nano or Canaroli rice
3 3/4 C chicken brother
1/2 tsp salt
1/4 C grated Parmigiano-Reggiano cheese
DIRECTIONS:
1. In a small skillet over medium heat, warm the
oil. Cook the shallots until softened, 3-4 minutes; do not
brown. Add the wine and cook, stirring, for a minute or
so. Add the rice and cook, stirring, until it turns from
translucent to opaque (do not brown), about 2 minutes. Scrape
with a heat-proof rubber spatula into the slow cooker. Add
the broth and salt. Cover and cook on HIGH until all the
liquid is absorbed, but the rice is still moist, 2-2 1/2
hours. The risotto should be only a bit liquidy, and the rice
should be al dente, tender with just a touch of firmness.
2. Stir in 1/2 cup of the cheese and pass the remainder for
sprinkling. Serve immediately, spooned into bowls.
Risotto will keep on the KEEP WARM setting for an hour or so.
Source: "Not Your Mother’s Slow Cooker Cookbook"
OLD FASHIONED CREAMED CORN
~Shared by Pat, Merritt Island, FL
(serves 4-6)
2 C half and half
1 Tbs. sugar
1/4 C instant flour, such as Wondra
3 1 lb bags baby white or yellow corn kernels, thawed and drained
salt and pepper to taste
2 Tbs. unsalted butter
1. Whisk the half and half, sugar, and flour together in the
slow cooker until smooth. Add the corn and stir to
combine. Cover and cook on HIGH until thickened and bubbly,
3-3 1/2 hours, stirring every hour.
2. Season with salt and pepper and stir in the butter until
melted.
Source: "Not Your Mother’s Slow Cooker Cookbook"
CHICKEN CASABLANCA
~Shared by Pat, Merritt Island, FL
INGREDIENTS:
1 onion, sliced
2 cloves garlic, minced
2 lg. potatoes, peeled & diced
1 15 ox. can garbanzo beans, drained
3 lbs. boneless, skinless, chicken breasts
3 large carrots, diced
1 med. zucchini, 1” slices
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp ginger, grated
1/4 tsp cayenne pepper
1/2 tsp tumeric
1 14 1/2 oz can chopped tomatoes
2 Tbs parsley
1 Tbs cilantro, chopped
DIRECTIONS:
Combine the first 8 ingredients in the crock-pot. In a small
bowl, combine the the spices and sprinkle them over the food in the
stoneware. Add the chopped tomatoes. Cover; cook on
Low for 8 hours or on High for 4 hours. Stir in parsley and
cilantro before servings.
Source: Rival Crockpot Cookbook, 2001
SLOW COOKER ITALIAN SPAGHETTI SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Here's a crowd-pleasin' sauce everyone will love!
Prep Time: 15 min
Total Time: 8 hours 15 min
Makes: 24 servings (1/2 cup each)
2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1. Spray 5-quart slow cooker with cooking spray. In 12-inch skillet,
cook sausage, onions, mushrooms and garlic over medium heat about 10
minutes, stirring occasionally, until sausage is no longer pink; drain.
2. Spoon sausage mixture into cooker. Stir in remaining ingredients.
3. Cover; cook on Low heat setting 8 to 9 hours or until vegetables are
tender.
Note: This recipe was tested in slow cookers with heating elements in
the side and bottom of the cooker, not in cookers that stand only on a
heated base. For slow cookers with just a heated base, follow the
manufacturer's directions for layering ingredients and choosing a
temperature. (Total time will vary with appliance and setting.)
Do-Ahead Tip
Ladle this versatile sauce into refrigerator or freezer containers;
cover and refrigerate up to 4 days or freeze up to 4 months. To thaw
frozen spaghetti sauce, place container in the refrigerator about 8
hours.
Serve With
Serve with penne pasta, Caeser salad and Italian bread.
Special Touch
Stir about 1/4 cup of chopped fresh parsley into the sauce during the
last 5 minutes of cooking.
Source: Betty Crocker Kitchens
ALL-DAY CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 tablespoons Frozen Orange Juice
2 cups Chicken stock
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Tomato paste
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 Cloves garlic, minced
1 dash Allspice
Remaining ingredients:
4 pounds Chicken, breasts and thighs
1/4 pound Mushrooms, sliced
2 tablespoons Margarine or butter
11 ounces (1 can) mandarin orange sections, drained
1/2 Of a medium−large bell pepper, sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water
Marinade: The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a large, closable container large
enough to also hold the chicken pieces. When marinade is thoroughly
mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade up
to about an inch from the top of the container. Set the cooker on low
and cover. 6 to 8 hours later, turn the cooker to high.
About an hour later, saute the sliced mushrooms in the margarine or
butter. Then add the mushrooms (with pan juices), mandarin sections,
green pepper and ginger into the slow cooker and stir thoroughly. Mix
together the cornstarch, milk and cold water, then gradually add into
the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until
serving.
Serve with baby carrots and small new potatoes.
APPLE-GLAZED ROAST PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 pounds Pork loin roast
6 each Apples
1/4 cup Apple juice
3 tablespoons Sugar, brown
1 teaspoon Ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to
remove excess fat; drain well. Core and quarter apples. Place apple
quarters in bottom of crockpot. Place roast on top of apples. Combine
apple juice, brown sugar, and ginger. Spoon over top surface of roast,
moistening well. Cover and cook on Low 10-12 hours, until done.
BANANA BREAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1−1/2 cups banana, well mashed, overrip
1/2 cup walnuts, coarsely chopped
Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until
soft and creamy. Add the sugar gradually. Beat in the eggs in a slow
stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last
of the flour mixture. Fold in the walnuts. Turn into a greased and
floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in
the slow cooker. Cover the cooker, but prop the lid open with a
toothpick or a twist of foil to let the excess steam excape. Cook on
high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
BBQ PORK FOR SANDWICHES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is so easy and very tasty. Serve on buns with French fries or
potato chips.
PREP TIME 15 Min
COOK TIME 4 Hrs 30 Min
READY IN 4 Hrs 45 Min
SERVINGS 12
INGREDIENTS
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
DIRECTIONS
Pour can of beef broth into slow cooker, and add boneless pork ribs.
Cook on High heat for 4 hours, or until meat shreds easily. Remove
meat, and shred with two forks. It will seem that it's not working
right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded
pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
AWESOME SLOW COOKER POT ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is a very easy recipe for a delicious pot roast. It makes its own
gravy. It's designed especially for the working person who does not
have time to cook all day, but it tastes like you did. You'll want the
cut to be between 5 and 6 pounds.
PREP TIME 10 Min
COOK TIME 8 Hrs
READY IN 8 Hrs 10 Min
SERVINGS 12
INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and
water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9
hours.
CROCKPOT LAMB CHOPS WITH ORANGE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Easy crockpot lamb chops with an orange and thyme sauce.
Cook Time: 8 hours
Ingredients:
8 lamb rib chops
2 tablespoons vegetable oil
1/2 cup orange juice
2 tablespoons honey
1 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon thyme
1 teaspoon grated orange peel
Preparation:
Heat oil in a heavy skillet over medium heat, brown lamb chops on both
sides; drain well. Whisk together the orange juice, honey, salt,
cornstarch, thyme, and grated orange peel. Place browned lamb chops in
crockpot; pour in orange mixture, turning chops to coat well. Cover and
cook on LOW 7 to 9 hours (HIGH 3 1/2 to 4 1/2 hours).
Serves 4 to 8.
SLOW COOKER SAVORY POT ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep: 10 minutes
Cook: 8 hours
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1 pouch (2 ounces) dry onion soup & recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
3 -to 3 1/2-pound boneless beef bottom round roast or chuck pot roast
Directions:
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart
slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is
fork-tender.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli
spears. For dessert serve turtle or blonde brownies.
Nutrition Information
Using Campbell's® Condensed Cream of Mushroom Soup : Calories
505, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium 1202
mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g, Vitamin A
204%DV, Vitamin C 38%DV, Calcium 5%DV, Iron 34%DV
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup:
Calories 493, Total Fat 11g, Saturated Fat 4g, Cholesterol 118 mg,
Sodium 1104mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g,
Vitamin A 204%DV, Vitamin C 38%DV, Calcium 6%DV, Iron 34%DV
Using Campbell's® Condensed 25% Less Sodium Cream of Mushroom Soup:
Calories 509, Total Fat 14g, Saturated Fat 4g, Cholesterol 119mg,
Sodium 1112mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g,
Vitamin A 204%DV, Vitamin C 38%DV, Calcium 5%DV, Iron 34%DV
Source: Campbell's Kitchen
CAMPBELL'S GOLDEN MUSHROOM PORK AND APPLES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep: 10 minutes
Cook: 8 hours
Serves: 8
Ingredients:
2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick
4 large Granny Smith apples, sliced
2 large onions, sliced (about 2 cups)
Directions:
Stir the soup, water, sugar, Worcestershire and thyme in a 3 1/2-quart
slow cooker. Add the pork, apples and onions.
Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked
through.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with a field green salad tossed with toasted
walnuts, blue cheese crumbles and red wine vinaigrette with Texas toast
or garlic bread. For dessert serve a fruit and yogurt parfait; layer
strawberry yogurt with chunks of pineapple and green seedless grapes,
then sprinkle with granola.
Nutrition Information
Calories 277, Total Fat 9g, Saturated Fat 3g, Cholesterol 57mg, Sodium
603mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 23g, Vitamin A
11%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 7%DV
Source: Campbell's Kitchen
APPLE CINNAMON PORK ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
2-3 pound pork-loin roast
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple cider or juice
1 tablespoon lemon juice
3 granny smith apples, chopped (to add later)
1 (16-ounce) bag coleslaw mix (to add later)
* 1 tablespoon apple cider vinegar (to add later--this isn't in the
original recipe, but I think it should be. See notes below marked with
an *.)
Directions
Use a 5 quart crockpot. Put onion wedges into the bottom of your
crockpot, and put the meat on top. Sprinkle dry spices on all sides of
the meat. Add apple and lemon juice. Cover and cook on low for 6-8
hours, or on high for 4-6. The longer you cook it, the more shredded
and juicy the meat will become. 20-30 minutes before serving, remove
meat from crockpot and let sit on a cutting board. Put chopped apples
(no need to peel) and the whole bag of coleslaw into your crockpot. *I
would add apple cider vinegar now, too. Stir. Either slice or shred the
pork, and add back to the crockpot.
Salt and pepper to taste (it definitely needs more salt.)
CROCKPOT BACON-WRAPPED CORNISH GAME HENS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
2 cornish game hens, thawed
6 slices of bacon * (if you are gluten-free, always check labels
thrice, and do your own research.)
1 tsp kosher salt
1 tsp thyme
1 tsp rosemary
Directions
I used a 6 quart crockpot; the little birds nestled in nicely.
I did skin the birds; there was no where near as much fat and skin as
is on a regular chicken, but I took off as much as I could with poultry
shears.
In a small bowl, mix your dry spices. Rub the spice mixture all over
the birds, inside and out. Lower the birds into the crockpot. I thought
I had put them both breast-side down, but I think only one actually
was. Take your strips of bacon, and wrap two one way and one the other
on each bird. See if you can tuck an end inside of the cavity.
Cover the crockpot and cook on low for 6-8 hours, or on high for 4-5. I
cooked ours on low for 4 hours, and then switched it to high for the
last hour.
Discard the bacon before serving.
I served rice and roasted veggies with the hens.
CROCKPOT HONEY AND CINNAMON GLAZED CARROTS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
4 cups of baby carrots
1/2 cup of orange juice
2 T honey
1 T butter
1/4 t ginger
1/2 t cinnamon
1/4 t each of salt and pepper
Directions
I threw everything in together and cooked on high for 4 hours. When the
time was up, I stirred to distribute the spices.
Very easy. If you have a longer slot of time to fill, cook on
low--checking at about 6 hours. I like my carrots al dente, without any
mush---but I know a lot of people like them softer.
CROCKPOT CABBAGE ROLLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 head of cabbage
1 egg
1 8oz can tomato sauce
1/2 cup uncooked brown rice
1 envelope onion soup mix
1 lb lean ground turkey
1/3 cup shredded parmesan cheese
2 cups **(see note below) regular V8 juice
Directions
Core your cabbage, and save it for the guinea pigs.
Very carefully, peel off large cabbage leaves (8-12, I used 8, Sandra
used 12) and wash them. You need to lightly steam the cabbage leaves to
wilt them enough to handle. I put the leaves in a covered casserole
dish and microwaved on high for 2 minutes. They were perfect.
In a mixing bowl, combine the turkey meat, raw rice, the egg, the onion
soup mix, the cheese, and the can of tomato sauce. Mix well---the
mixture will be like very gloppy meatloaf.
Using a spoon, scoop about 1/3 of a cup of mixture into each cabbage
leaf and roll or fold. Put the stuffed cabbage leaves into the bottom
of your crockpot, seam side down.
If your cabbage has a bunch of nice leaves, use them all. I was stuck
with only 8 good ones, and got frustrated and fed the rest of the
cabbage to the guinea pigs.
It's okay to stack the rolls on top of each other in the crock.
**Top with 2 cups of V8 Juice. I used 2 cups of juice because I made 8
rolls. If you are using more rolls, use another cup of juice. The
original recipe called for an entire 46 oz bottle of V8 which is an
awful lot. I didn't want to use that much, and did not fully submerge
my cabbage rolls. They steamed and cooked fine in less juice.
Cover crock and cook on low for 6-8 hours. Ours cooked for exactly 6
hours, and the meat was cooked and the rice was tender. That's what
you're looking for.
CROCKPOT BLUE CHEESE & STEAK ROLLUPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 1/2 lbs of flat beef (I used round tip)
1/2 cup red wine
1/4 cup soy sauce
2 T Worcestershire sauce
4 cloves garlic
package of blue cheese
Directions
Make marinade out of the wine, soy sauce, worcestershire sauce and
garlic. Soak your meat in it overnight.
In the morning, dump everything into the crockpot.
Slice your blue cheese into strips.
One at a time, take the meat out of the marinade mixture and place
strips of the cheese all over it. Roll it up.
Place back into the crockpot, and repeat with the remaining slabs of
meat. Cover and cook on low for 4-5 hours. This does not take long to
cook.
SLOW COOKER VEGETABLE CURRY
~Shared by Doe, Oliver, B.C., Canada
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo
beans, green beans, onion, garlic, tapioca, curry powder, coriander,
crushed red pepper, salt, and cinnamon. Pour broth over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat
setting for 3-1/2 to 4-1/2 hours. Stir in undrained tomatoes. Cover;
let stand for 5 minutes. Serve over hot cooked rice.
Makes 4 servings.
HOT CARAMEL APPLES FROM THE CROCK POT
~Shared by Doe, Oliver, B.C., Canada
4 servings
4 lg tart apples, cored
1/2 c apple juice
8 tbsp br sugar
12 red hot candies
4 tbsp butter
8 caramels
1/4 tsp cinnamon
whipped cream - optional
Peel about 3/4" off top of each apple and scoop out centre core. Place
in slow cooker. Fill each centre with 2 tbsp sugar, three red hot
candies, 1 tbsp butter and 2 caramels. Sprinkle with cinn. Pour juice
over apples and cook on low for 4-6 hrs until apples are tender.
APPLE PEANUT CRUMBLE
~Shared by Doe, Oliver, B.C., Canada
4-5 cooking apples sliced
2/3 c br sugar
1/2 c flour
1/2 c quick oats
1/2 tsp cinn
1/2 tsp nutmeg
1/3 c butter, softened
2 tbsp peanut butter
Place apple slices in slow cooker. In med bowl, combine sugar, flour,
oats, cinn and nutmeg. Mix in butter and peanut butter with pastry
blender or fork. Sprinkle over apples. Cover pot and cook on low for
5-6 hrs. Serve warm with or without ice cream.
BREAKFAST CASSEROLE
~Shared by Doe, Oliver, B.C., Canada
32 oz frozen southern style hashbrown
potatoes
1 lb bacon, diced, fried crisp
1/2 c diced onions
1 grn pepper, diced
3/4 c cheddar, diced
1 dozen eggs
1 c milk
1/2 tsp dry mustard
salt
pepper
dash worchestershire (my note)
Layer frozen potatoes, bacon, onions, grn pepper, and cheese in
crockpot in two or three layers. Finish up with cheese. Beat eggs,
milk, and mustard together with salt & pepper. Pour over whole
mix. Cook on low for 10-12 hours.
CROCKPOT LEMONADE CHICKEN
~Shared by Doe, Oliver, B.C., Canada
4-6 pcs chicken
6 oz can lemonade conc, thawed
2 tbsp br sugar
3 tbsp ketchup
1 tbsp vinegar
2 tbsp cornstarch
2 tbsp cold water
Arrange chicken in slow cooker. Combine lemonade, br sugar and ketchup
and mix well. Pour over chicken, cover. Cook on high for 3-4 hrs or on
low for 6-8 hrs. Take from pot and cover to keep it hot. Transfer
liquid to pot. Skim fat, combine cornstarch and cold water and add it
to the liquid, while stirring over low heat. When it has thickened,
serve it with chicken over rice.
KONA CROCKPOT CHICKEN
~Shared by Doe, Oliver, B.C., Canada
3 lbs cut up chicken
salt
pepper
1/2 c soy sauce
1/2 c water
1/2 c grn onions chpd
1/2 c honey
Sprinkle chicken with salt and pepper and place in slow cooker. Combine
water, soy sauce and chpd onion and pour over chicken. Cover and cook
on low for 3-4 hrs until chicken is tender. Take chicken from pot.
Arrange on broiler pan and brush with honey. Broil until golden brown,
brushing with honey several times. Sprinkle with sesame seeds if
desired.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GRANDMA DEAN'S CHICKEN AND DRESSING
Many grocery delis offer baked cornbread; just steer away from the
sweet variety for this recipe.
Prep: 29 minutes
Cook: 4 hours or 7 hours
Yield: Makes 8 to 10 servings
Ingredients
1 (2 1/2-pound) rotisserie chicken, skinned, boned, and
shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
1 (14-ounce) can chicken broth*
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened
Preparation
Combine first 11 ingredients in a large bowl. Transfer mixture to a
lightly greased 5-quart round slow cooker. Dot evenly with butter.
Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set.
Stir well before serving.
*Original recipe called for 2 cans of broth. I thought it made the
stuffing too soupy.
CROCK POT MEAT LOAF
2 1/4 pounds ground beef
1/4 cup ketchup
2 tablespoon brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
2 tablespoon Worcestershire sauce
1 large onion (diced)
1/4 cup water
Mix all ingredients in a large bowl.
Form into a meatloaf shape that will fit into your crock pot.
Cut a strip of foil and place under the meatloaf in crock pot.
Cut it long enough to cover the bottom and sides of meatloaf.
Place meat loaf in crock pot and top with an additional 2 tablespoons
ketchup.
Cover and cook on low for approximately 8 hours.
CROCKPOT CHICKEN TETRAZZINI
Simple recipe for a lovely chicken tettrazzini dish. Cream of chicken
soup combined with water, chicken bouillon, sliced mushrooms, cooked
chicken, and angel hair pasta. Dish is cooked over low all day. Prepare
in the morning to enjoy in the evening.
Ingredients:
3 cups Water
4 Chicken Bouillon Cubes
1 jar sliced Mushrooms,drained
1 can Cream of Chicken Soup
2 cups Cooked, cubed Chicken
8 ounces Uncooked Angel Hair Pasta, broken into small pieces
Preparation:
1. Add water, chicken bouillon, sliced mushrooms, cream of chicken soup
and cooked chicken to crockpot.
2. Stir to combine.
3. Cover and cook on LOW for 10 hours.
4. Stir in pasta.
5. Turn off heat, cover and let sit for 1 hour.
CROCK POT LASAGNA
This recipe makes heaps, enough for 6. Want more? Just increase
quantities proportionally to make an even bigger lasagna - we did. This
recipe is definitely worth a try.
Ingredients
- 1 lb (500g) ground beef
- 1 large onion, finely diced
- 2 garlic cloves, minced (or 2 tspn pre-purchased garlic)
- 1 lb jar tomato spaghetti sauce - choose your favorite flavor (we
used spring vegetable)
- 8 oz (250g)fresh lasagna sheets (no boil - found in cold section)
- 1 lb (500g)mozzarella cheese - grated/shredded
- 1 lb (500g)ricotta cheese
- 2 oz (60g) parmesan cheese - grated/shredded
- 1/4 cup milk
- 1 egg - lightly beaten
- 1 tsp oregano
- salt and pepper
- Optional other favorite herbs - depends how much is in the sauce you
use.
- mushrooms - sliced and added at end of frying meat
Method
1. Fry the beef, onion and garlic in a frying pan, using a tiny amount
of oil.
2. Fry until slightly browned. And pour off any excess oil. Add tomato
sauce and heat through.
3. Meanwhile, gently combine the ricotta, milk and egg.
4. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of
parmesan for later.
5. Now we are ready to construct it in the crock pot. We found there
was no need to grease the pot, but if you must - do it now.
6. Using a large serving spoon or ladle, place about ¼ of the meat
mixture in the crock pot - spread evenly.
7. Top this with a layer of lasagna sheets, cut to size. (See the notes
below)
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce
on top.
10. Now repeat step 6, then 7 and 6 again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cook on low for 4-6 hours.
Notes:
While not critical the layers should be - meat, pasta, cheese, meat,
pasta, cheese, meat, pasta, meat, cheese To assist with cutting the
lasagna sheets - use a plate the same size as the crock pot &
cut around using a knife.
Serves 4-6
PORK TENDERLOIN AND KRAUT
Pork tenderloin is cooked in the crock pot until fork tender, along
with sauerkraut, garlic and plenty of potatoes.
Ingredients:
1 large pork tenderloin, seasoned with Salt and Pepper
1 jar Klaussen SauerKraut
2 cloves of garlic, crushed or chopped
5 lbs of new potatoes
3 Tbsp of olive oil
Bavarian mustard or horseradish
Directions:
Clean and scrub the red new potatoes; cutting in half the larger ones.
In your crock pot, put the potatoes on the bottom of the pot, along
w/the 3 TBSP of oil and mix together so that the oil distributes. Salt
and Pepper to taste. Add the jar of kraut and spread out on top of the
potatoes. Put the Tenderloin on top of the kraut and around the top of
the kraut put your garlic. Cover and put on high for 3 hours until the
tenderloin is able to fall apart with a fork and the potatoes are soft.
Serve with Bavarian Mustard or Horseradish.
Number of Servings: 6
CROCKPOT MEXICAN CHICKEN
2 tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 teaspoon oregano
1 small jalapeno pepper, finely chopped
3 cloves garlic, minced
1 can (14 1/2 ounce) Rotel tomatoes with Chiles
1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken pieces until browned. Remove and
drain. Place onion, green bell pepper, garlic and jalapeno pepper in
skillet and saute until slightly cooked. Add all ingredients to
crockpot and stir to combine. Cover; cook on LOW 8 hours (HIGH 4
hours). Serve on flour tortillas.
SWEET AND SOUR MEATBALLS
Ingredients
- 1 can pineapple pieces
- ½ cup white vinegar
- 3 tbls soy sauce
- ½ cup Brown Sugar
- 1.25 lb (500g)pre-cooked meat balls
- Optional favorite vegetables
Method
1. Place vegetables and then meatballs into pot.
2. Mix Other ingredients together and pour into Crock Pot.
3. Cover and cook for 5-6hours on Low OR 3-4 hours on High.
4. Eat and enjoy
5. Finish off the meal with a Chinese Fortune Cookie.
Serves 4
BEEF STROGANOFF CASSEROLE
Tender beef with noodles in a tangy cream sauce--so easy, so tasty.
Ingredients:
2 lbs chuck roast, cubed in 2-3 inch cubes
Approx 6 oz uncooked wide egg noodles
16 oz can condensed mushroom soup
8 oz can beef broth, fill empty can with warm water and add to crock
pot.
4 oz sour cream
1 tsp salt, pepper to taste
Directions:
In crock pot add meat cubes, salt and pepper, and then uncooked noodles
on top of meat. Then add beef broth, water, sour cream, and mushroom
soup. Cook on medium heat for at least 6 hours, covered. There is no
need to stir or mix ingredients. The soup, broth & water will
make a tasty broth with the sour cream, meat and noodles.
Number of Servings: 4-6
Notes from the Cook: Make sure you place the meat and noodles in the
crock pot first so the noodles absorb the sauce and cook evenly. This
recipe can also be made exactly the same way using an 8 oz bag of
frozen meatballs, just as delicious!
CROCK POT TIJUANA PIE
Oh my goodness! This is so good and once in the crockpot it is just
forget about it till you eat it. I served topped with sour cream and a
little lettuce and chopped tomatoes.
Serving Size : 8
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 cups grated cheese
1 can (10 ounces)enchilada sauce
1 can (8 ounces) tomato sauce
2 cans (16 ounces each) chili beans
1 can (16 ounces) corn, drained
1 can (6 ounces) pitted olives, drained
6 corn or flour tortillas, (size depends on size of crockpot)
Brown beef, onion, garlic and seasonings. Wipe inside crockpot with
oil. Place 1 tortilla in bottom. Spoon on meat mix a little sauce and
cheese. Top with another tortilla and layer on a bean, cheese and corn
section. Drop in a few olives. Continue alternating layers, ending with
cheese and olive top. Cover and cook low 5 to 7 hours. Serve with
additional hot tortillas.
SLOW COOKER PEPPER STEAK
"Very tender and flavorful, this recipe is one of our family's
favorites. It's great to make ahead of time in the slow cooker and then
serve over rice, egg noodles, or chow mein noodles."
PREP TIME 20 Min
COOK TIME 4 Hrs 10 Min
READY IN 4 Hrs 30 Min
INGREDIENTS (Nutrition)
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
DIRECTIONS
Sprinkle strips of sirloin with garlic powder to taste. In a large
skillet over medium heat, heat the vegetable oil and brown the seasoned
beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in
cornstarch until dissolved. Pour into the slow cooker with meat. Stir
in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Nutritional Information
Slow Cooker Pepper Steak
Servings Per Recipe: 6
Amount Per Serving
Calories: 306
Total Fat: 16g
Cholesterol: 80mg
Sodium: 1199mg
Total Carbs: 12.2g
Dietary Fiber: 1.9g
Protein: 28.2g
CHICKEN CACCIATORE
Cook Time: 7 - 9 hours on LOW
Slow Cooker
4 - 4.5 Quarts
5 - 5.5 Quarts
Ingredients
3 chicken breasts
1 teaspoon salt
Dash pepper
1 tablespoon onion flakes
1 green pepper, chopped
1 teaspoon minced garlic
1 15-oz can whole tomatoes, mashed
1 4-oz can sliced mushrooms, drained
2 teaspoon tomato paste
1 bay leaf
1/4 teaspoon thyme
2 tablespoon pimiento, chopped
1 onion, chopped
cooked white rice to serve over
Directions
Combine ingredients, except for chicken, in slow cooker.
Add chicken on top.
Cover; cook on Low 7-9 hours.
Serve over rice.
AWESOME CROCKPOT POT ROAST
"This is a very easy recipe for a delicious pot roast. It makes its own
gravy. It's designed especially for the working person who does not
have time to cook all day, but it tastes like you did. You'll want the
cut to be between 5 and 6 pounds."
12 servings.
INGREDIENTS:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
DIRECTIONS:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and
water. Place pot roast in slow cooker and coat with soup mixture. Cook
on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Source: Sandy Duncan....AbakersDelight yahoo group
FLAVORFUL POT ROAST
2 boneless beef chuck roasts (2 1/2 lbs each)
1 envelope ranch salad dressing mix
1 envelope italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
Place the chuck roasts in a 5 quart slow cooker. In a small
bowl, combine the salad dressings and the gravy mix. Stir in
the water. Pour over the meat. Cover and cook on
low for 7-8 hours or until tender. If desired, thicken the
cooking juices for gravy.
Makes 12-15 servings
Source: Taste Of Home
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A to Z Readers' Family-Owned
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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