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A
to Z
Recipes
August 16, 2009
Always
something to make you think,
laugh and cook.
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our new list host, EZezine. You may sign up here
or visit the permanent link at the bottom of this publication.
Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I am in Florida attending our GSEE. I
feel quite safe in saying I'm relaxing and enjoying the time shared
with some of the a2z'ers there. I'm sure we've dropped a name (or two)
and shared a tear (or two) over the past few years as members of this
wonderful family!
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 over
130 recipes from our last Monthly Theme
topic of "Crazy for
Crockpot Recipes". This has been a fantastic
theme topic and I'm hopeful the curent "Mexican Favorites" Recipes
is as successful!
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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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
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Please
tell ten friends to tell ten today!
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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advertising. Here's the web site! Pass it along to people you know.
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The only time to eat diet food is while
you're waiting for the steak to
cook.
~Julia Child
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A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Interesting But Sadly True
~Shared by Jean, OH
Today we mourn the passing of a beloved old friend, Common Sense, who
has been with us for many years. No one knows for sure how old he was,
since his birth records were long ago lost in bureaucratic red tape.
He will be remembered as having cultivated such valuable lessons as:
- Knowing when to come in out of the rain;
- Why the early bird gets the worm;
- Life isn't always fair;
- and maybe it was my fault.
Common Sense lived by simple, sound financial policies (don't spend
more than you can earn) and reliable strategies (adults, not
children,are in charge).
His health began to deteriorate rapidly when well-intentioned but
overbearing regulations were set in place.
Reports of a 6-year-old boy charged with sexual harassment for kissing
a classmate;
A teen suspended from school for using mouthwash after lunch;
and a teacher fired for reprimanding an unruly student, only worsened
his condition.
Common Sense lost ground when parents attacked teachers for doing the
job that they themselves had failed to do in disciplining their unruly
children.
It declined even further when schools were required to get parental
consent to administer sun lotion or an aspirin to a student; but could
not inform parents when a student became pregnant and wanted to have an
abortion.
Common Sense lost the will to live as the churches became businesses;
and criminals received better treatment than their victims.
Common Sense took a beating when you couldn't defend yourself from a
burglar in your own home, and the burglar could sue you for assault.
Common Sense finally gave up the will to live, after a woman failed to
realize that a steaming cup of coffee was hot. She spilled a little in
her lap, and was promptly awarded a huge settlement.
Common Sense was preceded in death, by his parents, Truth and Trust,
by his wife, Discretion,
by his daughter, Responsibility,
and by his son, Reason.
He is survived by his 4 stepbrothers;
I Know My Rights,
I Want It Now,
Someone Else Is To Blame, and
I'm A Victim.
Not many attended his funeral because so few realized he was gone
If you still remember him, pass this on.
If not, join the majority and do nothing.
God bless & take care.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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CROCKPOT - SLOW-COOKER FACTS
~Shared by Mary S., Nashville, TN
Oven to Crockpot Conversion General
Information
It's difficult to give exact conversion information on translating
traditional oven recipes to the crockpot. Below you will find some
general guidelines for converting your favorite recipes to the
crockpot. Since crockpots vary, you should consult your owner's manual
for instructions.
• Crockpots may vary but generally, the LOW setting is about
200 degrees F. and the HIGH setting is about 300 degrees F. One hour on
HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot
recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the
HIGH setting based on the nature and texture of the food. You will have
to judge your recipe accordingly. For example, beef cuts will be better
cooked on LOW for 8-10 hours to get a more tender texture, where
chicken can be cooked on HIGH 2-1/2 to 3 hours.
• Reduce the amount of liquid used in most oven recipes when
using the LOW setting, since the crockpot retains all moisture that
usually evaporates when cooking in the oven. Add liquids for sauces
about an hour before done. You will normally end up with more liquid at
the end of cooking times, not less. A general rule is to reduce liquids
by half, unless rice or pasta is in the dish.
• Spices may need to be reduced or increased. Whole herbs and
spices increase their flavoring power in crockpot cooking while ground
spices may have lost some flavor. Add ground spices during the last
hour of cooking. Whole leaf and herbs will probably need to be reduced
by half.
• Rice, noodles, macaroni, seafood, Chinese vegetables and
milk do not hold up well when cooked 8-10 hours. Add these to sauces or
liquid about 2 hours before serving when using LOW setting (or 1 hour
on HIGH). If you want to use milk in an 8-10 hour recipe, use
evaporated milk.
• Browning meats before cooking is a personal choice. It's
not necessary but it will reduce the fat content of some meats if you
brown it before cooking.
• Sautéing vegetables (like onions, etc) is not necessary,
(except for eggplant which should be parboiled or sautéed prior due to
its strong flavor). Just add them to the pot with everything else. You
may wish to reduce quantities of stronger vegetables since they will
permeate the other foods in the crockpot with their full flavor.
• Dry beans can be cooked overnight on LOW as an alternative
to soaking. Cover with water and add 1 teaspoon of baking soda. Drain
and combine with other ingredients. Be sure beans are softened before
adding to any sugar or tomato mixture.
• For best results, use long-grain parboiled/converted raw
rice in recipes, and use standard liquid amounts instead of reducing
the liquid. For mixed recipes requiring pasta, it's best to cook the
pasta separately to al dente texture and add just before serving.
• For soups, add water only to cover ingredients. If thinner
soup is desired, more liquid can be added at the end of the cooking
time.
General Oven to Crockpot Cooking Time
Conversions
Oven - Crockpot
15 to 30 minutes - 1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW
35 to 45 minutes - 2 to 3 hours on HIGH or 6 to 8 hours on LOW
50 minutes to 3 hours - 4 to 5 hours on HIGH or 8 to 18 hours on LOW
Note: Most uncooked meat and vegetable combinations will require at
least 8 hours on LOW.
Source: http://homecooking.about.com/library/weekly/blcrocktips.htm
From Wikipedia, the free encyclopedia
A slow cooker, or Crock-Pot (a trademark that is often used generically
in the USA), or Slo-Cooker (a trade mark that is often used generically
in the UK), is a countertop electrical cooking appliance that maintains
a relatively low temperature (compared to other cooking methods like
baking, boiling, and frying) for many hours, allowing unattended
cooking of pot roast, stew, and other suitable dishes. They
are not suited to some purposes, such as baking.
History
The Naxon Utilities Corporation of Chicago developed the Naxon Beanery
All-Purpose Cooker. Rival Industries bought Naxon in 1970, and
reintroduced it under the Crock-Pot name in 1971. In 1974, Rival
introduced removable stoneware inserts. The brand now belongs to
Sunbeam Products, a subsidiary of Jarden Corporation. While
Crock-Pot still dominates the market in the USA, Hamilton Beach, West
Bend Housewares and other companies have also
introduced similar slow cookers.
Design
A slow cooker consists of a lidded round or oval cooking pot made of
glazed ceramic or porcelain, surrounded by a housing, usually metal,
containing a thermostatically controlled electric heating element. The
lid is often transparent glass and is seated in a groove in the pot
edge; condensed vapor collects in that groove and provides a
low-pressure seal to the atmosphere. Pressure inside a working crock
pot is therefore effectively at atmospheric pressure, despite the water
vapor generated inside the pot. A crock pot therefore is substantially
different from a pressure cooker and presents no danger of an abrupt
(perhaps explosive) pressure release.
The ceramic pot, or a 'crock', acts as both a cooking container and a
heat reservoir. Slow cookers come in a variety of sizes, from 500 ml
(16 oz) to 7 liters (7.4 quarts). Due to the placement of heating
elements (generally at the bottom and often also partway up the sides),
there is usually a minimum recommended liquid level to avoid
uncontrolled local heating.
Many slow cookers have two or more temperature settings (e.g., low,
medium, high, and sometimes a "keep warm" setting). A typical slow
cooker operates at approximately 160°F (71°C) on low, to perhaps
190-200°F (88-93°C) on high, and 1 hour on high followed by an
indefinite time at medium heat. In any case, the cooking temperature is
below the boiling point of water (212°F / 100°C). Some slow cookers
sold in the US in the past several decades did not change temperature,
regardless of setting, at all; each setting brought the contents to
full heat, with the only difference in setting being the duration of
heating. This may have been due to concerns about product liability
from unsafe food holding temperatures.
Operation
Raw food, and a liquid which is predominantly water, such as water,
wine, stock, but not oil without water, are placed in the slow cooker.
Some recipes call for pre-heated liquid. The cooker lid is put on and
the cooker is switched on. Cookers often have high and low heat
thermostat settings. Some cookers automatically switch from cooking to
warming (maintaining the temperature at 160°F–165°F [71°C–74°C) after a
fixed time or after the internal temperature of the food, as determined
by a probe, reaches a given goal.
The heating element heats the contents to a steady temperature in the
175°F–200°F (79°C–93°C) range. The contents are enclosed by the crock
and the lid, and attain an essentially constant temperature. The vapor
that is produced at this temperature condenses on the lid and returns
as liquid. Some water-soluble vitamins are leaked into the liquid, but
mostly remain in the broth.
The liquid transfers heat from the pot walls to its contents, and also
distributes flavours. A lid must be used to prevent warm vapor from
escaping, taking heat with it, typically faster than it is replaced,
thus cooling the contents, perhaps dangerously (see safety below).
Basic cookers, which have only high, med, low, or keep warm settings,
have to be manually turned on and off. This means the cook must be
present at the end of the cooking time. More advanced cookers have
settings for high and low (e.g. 4 hours high, 8 hours low) which allows
the cook to choose a cooking time after which the cooker switches to
"keep warm" mode. The most advanced cookers have computerized timing
devices that allow the cook to program the cooker to perform multiple
operations (e.g. 2 hours high, followed by 2 hours low, followed by
warm) and to delay the start of cooking (but this is not recommended
for raw meat).
Because they stay warm for a long time, slow cookers are a staple of
potlucks and other social meals. To cater to this use, many companies
now offer methods of sealing the lid on during transport (normally with
elastic bands or clamps) to prevent the contents from spilling.
Recipes
Recipes intended for other cooking methods must be modified for slow
cookers. Often water must be decreased, as ordinary cooking at higher
temperatures requires enough liquid to allow for evaporation, whilst
slow cookers prevent vapor loss. Some slow cookers are supplied with
recipe booklets; many slow cooker recipes are to be found in cookbooks
and on the Internet, although some Internet recipes make dishes that
tend to be soupy. Some cookbooks provide recipes for making complete
dishes in a slow cooker using fewer than five ingredients, while others
treat the slow cooker as a serious piece of culinary equipment capable
of producing gourmet meals. With some experience, timing and recipe
adjustments can be successfully made for many recipes not originally
intended for these cookers. The long, moist nature of the cooking
method gives good results with cheap (and tough) cuts of meat. If
excessive liquid is present at the end of cooking, it can be reduced
and concentrated by rapid boiling in a saucepan.
Advantages
Some foods do not take well to boiling. In particular, cheaper cuts of
meat with connective tissue and lean muscle fibre are suitable for
stewing, and tastier than stews using expensive cuts; but if they are
cooked for a short time the connective tissue and hard-worked muscles
will make them tough and gristly while long boiling will dissolve the
connective tissue, but the muscle will be dry and tough. Long slow
cooking will soften the connective tissue without toughening the
muscle. Boiling dissolves the connective tissue and enriches and
thickens the cooking liquid; slow cooking leaves the gelatinized tissue
in the meat, so that it may be advantageous to start with a richer
liquid.
Even with foods that do not suffer from boiling, the temperature in a
slow cooker is low enough to avoid badly overcooking food even if
cooked for far longer than necessary. However, success does depend to
some extent on timing, as in all cooking. Meat will become nearly
tasteless or "raggy" if overcooked.
The long cooking time can be an advantage: food can be set to slow-cook
before leaving for a day's work, and will be ready on return; an
inexpensive timer can also be used if necessary.
Cooking the meal in a single pot reduces washing up, and the low
cooking temperature and glazed pot make cleaning it very easy.
Disadvantages
Vitamins and other trace nutrients are lost, particularly from
vegetables, partially by enzyme action during cooking. When vegetables
are cooked at higher temperatures these enzymes are rapidly denatured
and have less time in which to act during cooking. Since slow cookers
work at temperatures well below boiling point and do not rapidly
denature enzymes, vegetables tend to lose trace nutrients. Blanched
vegetables, having been exposed to very hot water, have already had
these enzyme rendered largely ineffective, so a blanching or sauteing
pre-cook stage will leave more vitamins intact. Green colors are
retained better when vegetables are cooked quickly as plant cells are
less likely to lose acids. Raw kidney beans, and some other beans,
contain a toxin, phytohaemagglutinin, which is destroyed by boiling for
at least ten minutes, but not by the operating temperature of a slow
cooker. Raw beans must be boiled prior to slow cooking to avoid
poisoning; canned beans do not require this, already having been so
treated. Even a few beans can be toxic, and beans can be as much as
five times more toxic if cooked at 175°F (80°C) than if eaten raw, so
adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans
have been published in the UK; poisoning has occurred in the USA but
has not been formally reported.
Slow cookers do not provide sufficient heat to compensate for loss of
moisture and heat due to frequent removal of the lid, e.g. to add and
remove food in perpetual stews, (pot au feu, olla podrida). Added
ingredients must be given time to cook before the food can be eaten. If
the food is allowed to cool below about 158°F (70°C) and not reheated,
toxic bacterial growth is possible; some toxins, once present, are not
destroyed by later heating.
Hazards
Slow cookers are less dangerous than ovens or stove tops due to the
lower temperatures and closed lids. However, they still contain several
pounds/kilograms of near boiling temperature food and liquid. In
addition, since they contain heating elements, it is possible to cause
a fire if slow cookers are misused. For instance, in slow cookers with
two heating elements, one heating element can be out of contact with
the liquid due to insufficient liquid or food and so cause local
overheating, perhaps cracking the ceramic pot or melting or deforming a
metal one.
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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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birthdays
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Please send your request using this
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Here are our August Birthday Babies:
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WHAT A CROCK!
By Dave Ellis
There are certain cultural traits that we as members of the Church
share. I would like to talk about one of my favorites, no, not farm
animal wood crafts in the kitchen, but crock pot cooking. I like to
call it ‘crock pot’ because slow cooking seems to reflect poorly on the
chef. “He’s a slow cooker” they say, slowly shaking their heads. I like
to think that crock pot cooking isn’t so much about the slow but more
about having patience; and since patience is a virtue it’s like two
birds with one stone, which is delicious – so full circle once again!
The whole purpose of a crock pot is that you can leave the food alone
and it magically tastes good at the end. This might be considered a
lazy approach to cooking but I want to counter with a “yeah” and a
“so?” It is the lazy way to cook: you throw stuff in, twist a knob and
bam! it’s done…twelve hours later.
But the beautiful part of the cooking is that the flavors meld
together, never to be cast asunder (sorry, I was watching British shows
on PBS). So crock pot cooking is very forgiving to the chef, so it’s
kind of the Bell Curve of cooking methods. One ingredient may outshine
the others, but that doesn’t matter because cooking them all to death
mellows them out.
Crock pots really shine on Fast Sunday. You put in a flavorless hunk of
meat with some vegetables and walk out of the house without any
discernable smells. Hours later you come back home to a waft of
aromatic delights! (In the business we call this a ‘nose blitz’) You
come out the hero for doing hardly anything!
Since crock pots look harmless, most people take safety for granted.
Crock pots actually get pretty warm. If you are ever warmed by one get
to the faucet immediately and put lukewarm water on your skin and the
sensation should change slightly. Also, they can be quite heavy when
they are full of food, just like me! So if the crock pot is too heavy,
have your wife carry it, just like me!
All this talk has made me hungry, twelve hours from now. So let’s get
started on our recipe:
1. Take a piece of meat that has no hope, like the Broncos. Sear it in
a hot pan so it is browned and will give off the appearance that it was
really cooked when it’s done.
2. Turn your crock pot to low; this setting will raise the temperature
of the meat to modestly cook it. It won’t kill the bacteria living
there but will probably make them really mad.
3. Stack loads of vegetables into the pot in a nice layered effect as
supporting structures for the meat. Now take the vegetables back out
and wash them, cause that’s just good hygiene.
4. Once your support beams (carrots and onions) are in place, try to
put the meat in the pot. You can’t, can you? Alright, cut off the edges
and try again. Round peg, round hole.
5. Put the lid on and walk away slowly. That meat you just wedged in
there is going to create some pressure and will eventually explode.
This explosion will actually help the cooking process.
6. Serve!
You may want to try some garnish or ‘nature’s whiteout’ on your
creation. This masks the taste and if you use an entire palm fan, it
can actually hide the food too. But don’t be embarrassed if it turns
out badly, just tell everyone it’s ‘slow cooking’ and they will all nod
their heads knowingly. Buon’Appetito!
Source: Desert
Saints Magazine
bareMinerals
now on Beauty.com!
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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)
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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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SLOW-COOKED SMOTHERED BUTTERMILK CHICKEN
WITH PEAS OVER
BISCUITS
~Shared by Barb, Chula Vista, CA
A tasty biscuit-topper slowly cooks while you're away. Once home, just
pop the refrigerated biscuits in the oven, and you've got dinner!
Prep Time: 30 Min
Total Time: 8 Hr 30 Min
Makes: 5 servings
INGREDIENTS:
1 lb. Boneless skinless chicken thighs, cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 cup chopped onion
1/2 cup water
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (1.2-oz.) pkg. Roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed,
drained
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated
Buttermilk Biscuits
DIRECTIONS:
1. In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water,
margarine, salt, pepper and bay leaf; mix well.
2. Cover; cook on low setting for 6 to 8 hours.
3. About 20 minutes before serving, stir gravy mix into chicken
mixture. Remove and discard bay leaf. In measuring cup, blend
buttermilk and flour. Stir flour mixture and peas into chicken mixture;
mix well. Increase heat setting to high; cover and cook an additional
10 to 15 minutes or until peas are cooked. Meanwhile, bake biscuits as
directed on can. Serve chicken mixture over split biscuits.
Source: LilBitsdofThisnThat-PSP@Yahoogroups.com
SLOW COOKER MEATLOAF
~Shared by Jim H., Calgary, Alberta, Canada
I am able to have my favorite comfort food and have it fit into my
eating program. This is so easy to prepare. And with the crockpot, it
is all the more comforting to come home to this cooking. I have only
cooked this with ground turkey, but I'm sure you could use ground
sirloin. This is another recipe from Joanna Lund. I don't know the
calories right now, I'm using my hand written copy. Each serving is
only 2 Protein, 1/2 Vegetable and 1/2 Starch diabetic exchanges.
Serves 8
24 ounces lean ground turkey
1 cup onion, finely chopped
4 pieces white low-calorie bread (lite, under 80 calories)
2 teaspoons yellow mustard
1 tablespoon Splenda granular (sugar substitute)
1 teaspoon parsley flakes
1 cup tomato sauce, divided (8 ounces)
Spray a slow cooker container with butter flavored cooking spray.
In a large bowl, combine meat, onion, bread pieces, mustard and 1/2 cup
tomato sauce.
Mix well to combine.
Form into a large ball.
Place in prepared slow cooker container.
Stir the Splenda and parsley flakes into the remaining tomato sauce and
spoon mixture evenly over meat loaf.
Cover and cook on LOW for 6 to 8 hours.
Divide into 8 servings.
When serving, evenly spoon sauce over top.
Freezes well.
Source: Recipezaar
CROCK POT CORNED BEEF DINNER
~Shared by Carol, Tupper Lake, NY
4 lb corned beef, including seasoning packets
1 onion, quartered
2 bay leaves
2 minced garlic cloves
2 lbs baby red potatoes
1 lb baby carrots
1 head of cabbage, cut in wedges.
GLAZE:
1 c. brown sugar
1/4 c. Spicy Dijon mustard
Place corned beef in crock pot. Cover with water.
Place cover on pot and cook on LOW for 11 hours.
Remove meat and transfer liquid to another large pot. Add the
potatoes, cook on medium high stove top for 20 mins and add carrots,
cooking another 5 minutes more, add cabbage and cook an additonal 20
minutes.
Spread glaze over cooked brisket and bake meat (uncovered) for 30
minutes at 350°.
I served this with Irish Soda Bread for St. Patrick's Day Dinner, last
year!
Source: Submitted to Recipezaar
by Shabby Sign Shoppe
CROCKPOT CABBAGE ROLLS
~Shared by Carol, Tupper Lake, NY
1 pkg coleslaw vegetable mix
1 large can tomato puree
1 1/2 lbs lean ground beef
1 small onin, chopped
1 tsp salt
1/2 cup rolled oats
1 egg
1/4 tsp pepper
1/4 cup green pepper, chopped
1/2 tsp garlic powder
1 tsp parley flakes
milk, enough to moisten oats
1 can beef broth
Make meatloaf: Soak oatmeal with milk. Add ground beef,
onion, salt and pepper, egg, green pepper, garlic powder and
parsley. Mix gently.
Place 1/3 of the package of coleslaw vegetables in the bottom of the
crockpot, add 1/3 of meat loaf mixture,alternating coleslaw and meat
loaf, ending with the meat loaf. Pour the tomato puree over
the mixture. Pour the beef broth over this. Cook on
LOW for 7-8 hours, covered. Serve with crusty bread.
CROCKPOT PINEAPPLE PORK LOIN
~Shared by Treva, NC
Pineapple is a great flavor and also helps to tenderize the pork loin.
2 lbs. boneless pork loin roast - (to 3 lbs)
1/2 C. flour
3 Tbs. margarine
2 medium onions -- halved, sliced
1 can crushed pineapple - (20 oz) -- undrained
1 Tbs. vinegar
1 Tbs. soy sauce
1 tsp. sugar - (to 2 tsp.) -- (optional)
1 C. chopped green and/or red bell peppers
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground ginger
1 tsp. garlic powder
Slice pork loin in slices about 3/4-inch thick. Dredge in flour
seasoned with salt and pepper. Heat margarine in a large non-stick
skillet over medium heat. Add pork slices and excess flour; brown both
sides. Transfer browned pork to the crockpot (3 1/2-quart or larger).
Add onions and peppers to the skillet, stirring, until slightly browned
and tender. Add remaining ingredients and bring to a boil; pour over
pork. Cover and cook on LOW 8 to 10 hours. Serve over hot cooked rice.
BUTTER BEEF
~Shared by Treva, NC
"Easy, melt in your mouth onion-buttery beef from your slow cooker!
Serve over cooked egg noodles."
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
Place the beef and butter into a slow cooker. Sprinkle the onion soup
mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours.
Stir once or twice.
BEER BEEF
~Shared by Treva, NC
This very very good. You Can make it a meal, served with mashed
potatoes and a veggie, or use it for sandwiches
Beef Roast or brisket
1 med bottle Ketchup
1 can or bottle of any beer
1 envelope dried onion soup
Put roast in frying pan to take the "red" off all sides. Place in crock
pot with other ingredients and cook all day on low.
DECADENT CHOCOLATE 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 package chocolate cake mix
1 package (4-serving size) chocolate flavor instant pudding and pie
filling mix
8 ounces sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup vegetable oil
Lightly grease inside of slow cooker, Combine all
ingredients in large bowl. Pour into slow cooker.
Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Serve hot or warm with ice cream.
PEACH COBBLER
~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 packages (16 ounces each) frozen peaches, thawed and drained
3/4 cup plus one tablespoon sugar, divided
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
3/4 cup all-purpose flour
6 tablespoons butter, cut into bits
Combine peaches with 3/4 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg
in medium bowl. Add peach mixture to slow cooker.
For topping, combine flour, remaining 1 tablespoon sugar and 1/2
teaspoon cinnamon in separate medium bowl. Cut in butter with
pastry cutter or two knives until mixture resembles coarse
crumbs. Sprinkle over top of peach mixture in slow
cooker. Cover and cook on HIGH 2 hours. Serve with
freshly whipped cream, if desired.
CHILI CON QUESO
~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 pasteurized process cheese spread, cut into cubes
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup sliced green onions
2 teaspoons ground coriander
2 teaspoons ground cumin
3/4 teaspoon hot pepper sauce
Green onion strips (optional)
Hot pepper slices (optional)
Combine all ingredients except green onion strips and hot pepper slices
in slow cooker until well blended. Cover and cook on LOW 2 to
3 hours or until hot.* Garnish with green onion strips and
hot pepper slices, if desired. *Chili will be very hot; use
caution when serving. Serving Suggestions: Serve Chili con
Queso with tortilla chips. Or, for something different, cut
pita bread into triangles and toast in preheated 400 degree oven 5
minutes or until crisp.
FESTIVE BACON & CHEESE DIP
~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 packages (8 ounces each) cream cheese, softened and cut into cubes
4 cups shredded Colby-Jack cheese
1 cup half-and-half
2 tablespoons mustard
1 tablespoon chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 pound bacon, cooked and crumbled
Combine cream cheese, Colby-Jack cheese, half-and-half, mustard, onion,
Worcestershire, salt and pepper sauce in slow cooker. Cover
and cook on LOW 1 hour, stirring occasionally, or until cheese
melts. Stir in bacon; adjust seasonings as desired.
Serve with crusty bread or fruit and vegetable dippers.
HAM AND POTATO 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.
1-1/2 pounds red potatoes, peeled and sliced
8 ounces thinly sliced ham
2 poblano chili peppers, cut into thin strips
2 tablespoons olive oil
1 tablespoon dried oregano leaves
1/4 teaspoon salt
1 cup (4 ounce) shredded Monterey Jack cheese
2 tablespoons finely chopped fresh cilantro
Combine all ingredients, except cheese and cilantro, in slow cooker;
mix well. Cover and cook on LOW 7 hours or on HIGH 4 hours.
Transfer potato mixture to serving dish and sprinkle with cheese and
cilantro. Let stand 3 minutes or until cheese melts.
Makes 6 to 7 servings.
HOT ARTICHOKE DIP
~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 jars (14-3/4 ounces each) marinated artichoke hearts, drained
1 cup mayonnaise, fat-free if desired
1 cup sour cream, lo-fat or fat-free if desired
2 cups grated Parmesan cheese
1 cup chopped water chestnuts
1/4 cup finely chopped green onion, or more to taste
Cut artichoke hearts into small pieces. Mix in mayonnaise,
sour cream, Parmesan cheese, water chestnuts and green onion.
Place in the slow cooker on LOW heat for at least 1 hour or until
thoroughly heated. Serve directly from slow cooker with
crackers or sliced French bread.
QUICK HAMBURGER DIP
~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 lb. extra lean hamburger
1/2 cup chopped onion
2 cloves garlic, minced
salt to taste
1 can (8 ounce) tomato sauce
1/4 cup ketchup
3/4 teaspoon dried oregano
1 teaspoon sugar
8 ounce cream cheese
1/3 cup grated Parmesan cheese
In a skillet, brown hamburger with onion; discard fat. Pour
browned meat and onion into the slow cooker. Add garlic,
salt, tomato sauce, ketchup, oregano, sugar, cream cheese and
Parmesan. Set cooker on LOW heat and serve when cream cheese
has melted into mixture, about 1 hour. Stir; taste and adjust
seasonings.
FAST FRANKFURTER APPETIZERS
~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 lb. frankfurters or cooked sausages
1/4 cup brown sugar
1/4 cop water
1/2 cup whiskey or bourbon
1 cup ketchup
Cut frankfurters or sausages into 1-inch pieces. Place
frankfurters or sausages in the slow cooker with brown sugar, water,
whiskey and ketchup. Set cooker on LOW heat for 1 hour; taste
and increase ketchup if too strong. Serve directly from pot.
SIMMERED SMOKED LINKS
~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 packages (16 ounces each) miniature smoked sausage links
1 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared horseradish
Place sausages in slow cooker. Mix brown sugar, ketchup and
horseradish; pour over sausages. Cover and cook on LOW for 4
hours.
Yield: 16-20 servings.
HOT CRAB DIP
~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.
1/2 cup milk
1/3 cup salsa
3 packages (8 ounces each) cream cheese, cubed
2 packages (8 ounces each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 ounces) chopped green chilies
Assorted crackers
Combine milk and salsa. Transfer to a slow cooker coated with
nonstick cooking spray. Stir in cream cheese, onions and
chilies, Cover and cook on LOW for 3-4 hours, stirring every
30 minutes. Serve with crackers.
Yield: about 5 cups.
SLOW COOKER CIDER
~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 cinnamon sticks (4 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 medium orange, sliced
Place cinnamon, cloves and allspice in a double thickness of
cheesecloth; bring up the corners of cloth and tie with a string to
from a bag. Place cider and brown sugar in a slow cooker;
stir until sugar dissolves. Add spice bag. Place
orange slices on top. Cover and cook on LOW for 2-5
hours. Remove spice bag before serving.
Yield: 2 quarts.
RICH FRENCH ONION 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.
6 large onions, chopped
1/2 cup butter or margarine
6 cans (10-1/2 ounces each) condensed beef broth, undiluted
1-1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded Parmesan and mozzarella cheeses
In large skillet, sauté onions in butter until crisp-tender.
Transfer to an ungreased 5-quart slow cooker. Add the broth,
Worcestershire sauce and bay leaves. Cover and cook on LOW
for 5-7 hours our until the onions are tender. Discard bay
leaves. Top each serving with French bread and cheeses.
Yield: 10 servings.
AMAZING SLOW COOKER ORANGE CHICKEN
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tablespoons vegetable shortening
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
1/2 cup chicken broth
2 teaspoons brown sugar
1/3 cup frozen orange juice concentrate
Heat the shortening in a skillet over medium-high heat. In a bowl, mix
the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken
in the mixture to coat, and fry in the skillet until golden brown.
Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and
orange juice concentrate in a bowl, and pour over chicken in the slow
cooker.
Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.
SPICED APPLE TEA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 cups boiling water
2 cups unsweetened apple juice
1 cinnamon stick
Place tea bags in slow cooker. Pour boiling water over tea bags Cover
and let stand 10 minutes. Remove and discard tea bags.
Add apple juice, cloves and cinnamon stick to slow cooker and cinnamon
stick
Serve in warm mugs
Makes 4 servings
MEXICAN STYLE SHREDDED PORK
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro
Place the roast in a slow cooker, and season with salt. Place chile
peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2
cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in
the lime juice and cilantro. Reduce heat to low, cover, and simmer 20
minutes.
Remove roast from the slow cooker, and use two forks to shred. Return
pork to the slow cooker, and allow to sit 15 minutes to absorb some of
the liquid. Serve over the cooked rice.
BACHELOR'S STEW
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4.5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth
Combine bread crumbs with salt and pepper and toss with beef. Place
coated beef cubes into a slow cooker and add onion, carrots, celery,
basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well,
cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.
PARTY KIELBASA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pounds kielbasa sausage
2 cups ketchup
2 cups grape jelly
Slice kielbasa into strips or circles.
Pour ketchup and jelly into a slow cooker. Turn the heat to a medium
temperature, stir occasionally while the jelly and ketchup melt
together. When the mixture forms into a thin glaze, add the kielbasa
and cook until the kielbasa is hot.
PEPPERONCINI BEEF
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
Make small cuts in roast, and insert garlic slices in cuts. Place roast
in the slow cooker, and pour the entire contents of the jar of
pepperoncini, including liquid, over meat.
Cover, and cook on Low for 6 to 8 hours.
COWBOY MEXICAN DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
12 beef tamales, husked and mashed
1 (15 ounce) can chili without beans
1 (14.5 ounce) can diced tomatoes and green chiles
1 (1 pound) loaf processed cheese, cubed
Place the tamales, chili, diced tomatoes, and processed cheese into a
slow cooker. Set heat on high, and cook, stirring occasionally until
cheese is melted. Reduce heat to low to keep the dip warm while
serving. Serve with corn chips or tortilla chips.
Source: http://groups.yahoo.com/group/CampingAndCowboyCooking/
SLOW COOKER BARBEQUED PORK FOR SANDWICHES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 1/2 pounds boneless pork roast
salt and ground black pepper to taste
2 cups strong brewed coffee
2 tablespoons Worcestershire sauce
2 tablespoons bourbon whiskey
10 cloves garlic
3 cups beef broth
1 cup water
1 small onion, diced
1 pinch crushed red pepper flakes
2 (12 ounce) bottles barbeque sauce
Season the roast with salt and pepper. Place the seasoned roast,
coffee, Worcestershire sauce, bourbon whiskey, garlic, beef broth,
water, onion, and red pepper flakes in a slow cooker set to LOW. Cook 3
to 4 hours. Scoop garlic cloves out of the cooker and mash with a fork;
return the mashed garlic to the slow cooker. Cook another 3 to 4 hours.
Transfer roast to a large cutting board, and discard liquid. Shred the
roast into strands using two forks, and return meat to the slow cooker.
Stir in the barbeque sauce, and continue cooking on LOW for 1 to 3
hours.
CREOLE-STYLE SAUSAGE-POTATO SOUP
~Shared by Johnny, LA
1 1/2 pounds large smoked sausage links, cut into 3-4 inch pieces
2 TBS sugar
1 tsp. salt
2 medium carrots, thinly sliced (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
1 envelope (about 1 1/2 oz) onion soup mix
6 cups boiling water
1 can (28 oz) whole tomatoes, un-drained
1/4 tsp. oregano
1/4 tsp. red pepper sauce
1 package (5.5 oz) hash brown potato mix with onions
1 package (10 oz) frozen sliced okra, thawed
Place sausage, sugar, carrots, celery and onion soup mix in Dutch oven;
add boiling water. Cover and simmer 10 minutes. Add tomatoes; break up
with fork. Stir in oregano, pepper sauce, potatoes and okra. Heat to
boiling; reduce heat. Cover and simmer until vegetables are tender, 30
to 40 minutes.
8 servings (about 1 1/2 cups each).
Source: "Betty Crocker's Soups & Stews"
SLOW COOKER 3 WAY TEX MEX CHICKEN FILLING
~Shared by Johnny, LA
You can use this filling in tacos, burritos, and quesadillas.
14.5 oz can diced tomatoes with jalapenos, drained
1 1/4 cups salsa verde
1 tbs ground cumin
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
3 pounds boneless skinless chicken thighs
1 each large red and yellow bell peppers, sliced
1 medium onion, sliced
14.5 oz can black beans, drained, coarsely mashed
14.5 oz can corn, drained
FOR TACOS---
12 hard taco shells
3/4 cup shredded Monterey Jack cheese
1 avocado, thinly sliced
In a slow cooker, combine tomatoes, 3/4 cup salsa, cumin, garlic, salt
and pepper. Add chicken, peppers, and onion, stir to coat. Cover and
cook on high for 3 1/2 hours. Remove chicken from slow cooker to a
cutting board and let cool slightly.
Strain mixture over a bowl, set liquid aside. Return vegetable mixture
to slow cooker, stir in beans and corn. Cover and cook on high 10 min.
Shred chicken and stir back into slow cooker with remaining salsa and 1
cup reserved liquid.
FOR TACOS---Set aside half the mixture. Heat shells according to
package directions. Divide mixture among shells, top each with 1 tbs
cheese, and 2 avocado slices.
MAKES 7 CUPS OF CHICKEN FILLING.*
BARBECUE RIBS
~Shared by Johnny, LA
INGREDIENTS
3-1/2 lbs lean pork ribs (cut in length and size to fit pot)
1 Cup barbeque sauce (store brand is fine)
1/2 Cup Catsup
1 Cup hot water
1/4 Cup dark brown sugar, firmly packed in cup
1 small white onion, finely diced
1 Tbsps Worcestershire Sauce
1/2 Tyson hot pepper sauce, (Franks brand if possible)
1/4 Cup Teriyaki sauce
1 Garlic clove, minced
1/2 Tyson Chili powder
DIRECTIONS
While gathering ingredients bring ribs to a boil for 20 minutes. Water
should completely cover ribs.
Combine all above remaining ingredients in separate bowl. Mix well.
Remove ribs from boiling water and place them in crockpot. Pour
prepared mixture over ribs, coating all sides. Cover and cook on low
for at least 5 hours.
Serves 6 to 8 people
Hint
* Open a couple of cans of pork and beans and heat, adding two
tablespoons of BBQ pan drippings to pot. Serve with potato salad and
dinner rolls.
SPICY WHITE CHICKEN CHILI
~Shared by Johnny, LA
Serves 6 to 8.
3 (15-oz.) cans Great Northern beans, undrained
1 (16-oz.) jar salsa
1 (4-oz.) can green chilies
4 boneless, skinless chicken breast halves, cut in bit-size pieces
1 cup chicken broth
2 tsps. ground cumin
2 tsps. chili powder
1 (8-oz.) pkg. shredded Monterey Jack cheese
1 (8-oz.) pkg. Colby Cheddar cheese
1. Put beans, salsa, chilies, chicken breasts, chicken broth, cumin and
chili powder into slow cooker.
2. Cook on Low for 7 hours. Add in cheeses and cook for an additional
hour. Stir and serve.
Note: A large slow cooker is needed for this recipe.
CRAB DIP
~Shared by Johnny, LA
1 lb. Velveeta cheese
1 lb. butter or margarine
2 cans crab meat
Heat together. Keep warm in fondue or slow cooker/Crock Pot.
Serve with bread sticks.
CROCKPOT ABILENE ANNUAL CHILI SUPER BOWL
~Shared by Johnny, LA
3 pounds Lean ground beef
3 tablespoons Brown sugar
1 teaspoon Thyme
1 teaspoon Salt
1 teaspoon Cumin seed
1 teaspoon Garlic powder
2 Bay leaves
1 teaspoon Cilantro
1/4 teaspoon Oregano (Mexican preferred, Italian O.K.)
1 teaspoon Cayenne pepper
2 tablespoons Paprika
46 ounces V-8 juice
1 cup Onions, chopped
16 ounces Peeled tomatoes (Mexican Style for extra kick)
4 cans Pinto or kidney beans (if you like beans in your Chili)
Directions:
Brown beef and drain. Add all ingredients to crockpot and cover. Cook
for 7-17 hours on medium high.
Serves 20
CARNE GUISADA
~Shared by Johnny, LA
3 pounds beef stew meat
1/4 cup water
Salt and pepper, to taste
2 cans diced Ro*Tel tomatoes with green chiles
3 cloves garlic minced
1 cup chopped onion
1 diced green bell pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons all-purpose flour
Place stew meat, 1/4 cup water, salt and pepper in crockpot. Cook on
HIGH for 1 1/2 hours.
Drain juice from tomatoes into measuring cup. Add tomatoes, garlic,
onion and bell pepper to crockpot. Stir well. Let simmer on HIGH for 30
minutes.
Add cumin, oregano and chili powder to crockpot and stir.
Blend tomato juice and enough water to equal 1 1/2 cups liquid with
flour. Stir into meat/vegetable mixture. Cook on LOW for 3 to 4 hours
until sauce is thick.
Serve with warm flour tortillas.
CROCK POT BANANA PECAN BREAD
~Shared by Jim D., WA
What a simple and unique way to prepare banana bread, in the crock pot.
The toasted pecans add a great crunch and the bread can be served with
a glaze.
Ingredients:
4 tbsp butter, melted and cooled
1/2 cup sugar
1 tsp cinnamon
2 eggs
1/4 cup orange juice
1 tsp vanilla extract
1 cup ripe banana, mashed
1/2 cup ripe banana, diced
3/4 cup toasted chopped pecans
2 cups baking mix, Jiffy or Bisquick
Garnishes: powdered sugar, sweetened cocoa powder or icing
Directions:
Preheat a 5-6 quart crock pot on high about 15 minutes. In a large
bowl, stir melted butter, sugar and cinnamon together. Beat in eggs,
orange juice and vanilla. Stir in banana, nuts and baking mix then set
aside. Spray bottom and sides of preheated crock pot with spray oil.
Pour in batter and bake, covered, for 1 hour. Test by inserting a clean
knife in center. Remove lid and crock pot from heating element and
place on a rack to cool slightly. Run a knife around sides of bread
before removing from pot. Slice and serve banana bread right from pot.
Alternatively, place a cooling rack on top of pot with pot handles
jutting out on sides. Use pot holders to hold pot and rack, flip, and
turn pot over in one swift movement. The bread pops right out and is
sturdy enough to flip upright. Or use a plate on top and flip.
Number of Servings: 8-12
FLEMISH BEEF STEW
~Shared by Jim D., WA
Makes 8 servings
Ingredients
4 teaspoons canola oil, divided
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 pound sliced cremini or white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf
Instructions
1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half
the beef and brown on all sides, turning frequently, about 5 minutes.
Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the
remaining 2 teaspoons oil and brown the remaining beef. Transfer to the
slow cooker.
2. Return the skillet to medium heat, add mushrooms and cook, stirring
often, until they give off their liquid and it evaporates to a glaze, 5
to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for
10 seconds, then stir and cook for 30 seconds more. Pour in ale (or
beer); bring to a boil, whisking constantly to reduce foaming, until
thickened and bubbling, about 3 minutes. Transfer the mushroom mixture
to the slow cooker.
3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and
bay leaf to the slow cooker. Stir to combine.
4. Put the lid on and cook on low until the beef is very tender, about
8 hours. Discard the bay leaf before serving.
Tips
Prepare through Step 3; cover and refrigerate for up to 1 day before
cooking.
Nutrition Information
Per serving: 272 calories; 9 g fat (3 g sat, 4 g mono); 72 mg
cholesterol; 16 g carbohydrate; 27 g protein; 2 g fiber; 359 mg sodium.
Nutrition bonus: Vitamin A (110% daily value), Zinc (33% dv), Potassium
(17% dv),
Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat
SLOW COOKED PORK BARBECUE
~Shared by Jim D., WA
1 boneless pork loin roast, 3 to 4 pounds
1 1/2 tsp seasoned salt
1 tsp garlic powder
1 cup barbecue sauce
1 cup cola
8 to 10 sandwich rolls, split
Cut the roast in half. Place in a 5-quart slow
cooker. Sprinkle with the seasoned salt and the garlic
powder. Cover and cook on low for 4 hours or until the meat
is tender. Remove the meat. Skim the fat from the
cooking juices. Shred the meat with a fork and return to the
slow cooker. Combine the barbecue sauce and cola.
Pour over the meat. Cover and cook on high for 1-2 hours or
until the sauce is thickened. Serve on rolls.
Makes 8-10 servings
BROWN SUGAR SPICE CAKE
~Shared by Ann, Mims, FL
Prep: 10 minutes
Cook: 2 hours
Serves: 8
Your kitchen will be filled with the comforting smells of cinnamon and
brown sugar while this moist and tender cake "bakes" in the slow-cooker.
Ingredients:
Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular,
Healthy Request® or 25% Less Sodium)
1/2 cup water
2 eggs
1 box (about 18 ounces) spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
Vanilla ice cream
Directions:
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix
according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the
batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the
center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the
cooker. Serve warm with the ice cream.
Tip: This warm, gooey dessert would be great sprinkled with crunchy
candied walnuts.
Nutrition Information
Using : Calories 400, Total Fat 10g, Saturated Fat 3g, Cholesterol
69mg, Sodium 674mg, Total Carbohydrate 72g, Dietary Fiber 0g, Protein
7g, Vitamin A 4%DV, Vitamin C 3%DV, Calcium 6%DV, Iron 14%DV
Using Campbell's® Condensed 25% Less Sodium Tomato Soup: Calories 400,
Total Fat 10g, Saturated Fat 3g, Cholesterol 69mg, Sodium 619mg, Total
Carbohydrate 72g, Dietary Fiber 0g, Protein 7g, Vitamin A 4%DV, Vitamin
C 3%DV, Calcium 6%DV, Iron 13%DV
Source: Campbell's Kitchen
TEX-MEX BEEF WRAPS
~Shared by Ann, Mims, FL
Hands-On Time: 10 minutes
Ready In: 3 1/2 to 4 1/2 hours
Yield: 6 servings
Ingredients
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup salsa, divided
12 (6- to 7-inch) flour or corn tortillas, warmed
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced
Directions
Blend chili powder, cumin, salt and red pepper. Rub meat all over with
spice mixture. Place onion and garlic in bottom of 41/2-quart
CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat.
Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks
to shred meat. Skim off and discard fat from cooking liquid; return
meat to juices and mix well. Adju st seasonings. Place meat on warm
tortillas; top with cheese, tomato, cilantro and avocado. Roll up to
enclose filling. Serve with remaining salsa.
Source: Disney Family.com
ANN'S QUIK & EZ CROCKPOT CHICKEN STEW
~Shared by Ann, Mims, FL
This is what I call my kitchen-sink recipe; I throw everything in but
the kitchen sink! I'm making the stew today, just got the crockpot
going about 1/2 hr ago ....
Well, like I said, it's everything but the kitchen sink, I just look in
the pantry & frig and see what's in there ... so in addition to
the ingredients list below that I sent in previously, this is what I
added today ... My sister-in-law had left a small bottle of NonPareil
Capers; I've never used them before & just put in about a
teaspoon (I don't know, maybe not enough to make a difference) and a
tsp of minced garlic. Chopped up 1/2 raw Sweet Onion & dumped
in about another 1/2 cup of leftover onion that had been fried in
butter. Added the liquid in the diced potato can for the potato starch.
Chopped up a small piece of ham and added a 14 1/2 oz can of Margaret
Holmes brand (yellow) Squash with Vadalia Onons, minus that liquid.
The bowl with all the liquid I poured off looks like about 2 cups. I
could not fit another thing in that crockpot if I tried! There's only
about an inch of space to the top which is another reason for keeping
it on Low heat.
Something else, after rinsing out all the cans (which I learned when I
moved to Brazoria County, Texas, in 1967) then I put them all in the
recycling bin! Brevard County FL where I live now added Steel
cans to the aluminum that they'll pick up about a year or so ago.
Ingredients:
Frozen boneless, skinless chicken thighs, approximately 2 lbs.
1 15.5-oz can each:
Black beans, seasoned
Great Northern beans
Pinto beans (I use Trappey's Jalapinto when I can get them)
Blackeye peas, seasoned (I use Margaret Holmes)
Green beans
Diced potatoes
Mixed vegetables
Sweet corn
Creamed corn
Tomatoes, Okra, & Corn (Margaret Holmes)
OR Diced Tomatoes
1 small (4-6 oz can) Ro-tel tomatoes (optional; I usually don't use
them if I use the Jalapintos)
2- 4 oz cans Mushrooms
1 envelope onion-soup mix
If you have any leftover cooked bacon or sausage, you can chop it up
& throw that in too!
Spray 6 qt slow cooker with vegetable- or corn oil spray. Place frozen
chicken thighs on bottom. Line all your cans up with a "fairly large"
bowl nearby. As you open each can, drain liquid into bowl in case you
need more during cooking (I usually don't.) Of course, you don't drain
the creamed corn! I also do not drain those beans that are in thickened
liquid, as this will help to thicken the stew. Sprinkle onion-soup mix
between layers of vegetables & stir gently. Salt or additional
spices not necessary; and I definitely don't recommend this to anyone
on a low-salt diet!
Cook on Low 8-10 hrs. If using thawed chicken, reduce time to 5-6 hrs.
PS: Boneless, skinless chicken thighs are expensive; I usually load up
when they're on sale & freeze them. But I can't stand skin or
bones floating around in soup or stew. And the white meat doesn't hold
up to slow cooking like the thighs do.
FORGOTTEN JAMBALAYA
~Shared by Ann, Mims, FL
During chilly months, I fix this jambalaya at least once a month. It’s
so easy…just chop the vegetables, dump everything in the slow cooker
and forget it! Even my sons, who are picky about spicy things, like
this dish.—Cindi Coss, Coppell, Texas
SERVINGS 11
PREP 35 min.
COOK 255 min.
TOTAL 290 min.
INGREDIENTS
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
DIRECTIONS
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste.
Stir in the green peppers, onion, celery, garlic and seasonings. Stir
in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is=2 0tender. Stir
in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn
pink. Serve with rice. Yield: 11 servings.
Source: Taste of Home
SPICED PEACH ICED TEA
~Shared by Ann, Mims, FL
Serves/Makes: 6
Ready in: 2-5 hrs
2 peaches
2 cinnamon sticks
4 whole cloves
6 tea bags
3 quarts water
Thinly slice two peaches and place them on the bottom of your slow
cooker along with the cinnamon sticks and cloves. Add the tea bags and
3 quarts water.
Cover and cook on low for 3 hours. Strain and discard the solids. Chill
tea and serve over ice, with additional sliced peaches, if desired.
Source: http://www.cdkitchen.com/
SLOW COOKER LASAGNA
~Shared by Ann, Mims, FL
Prep: 10 mins
Cook: 4 hr.
Ready in: 4 hr., 10 mins
Ingredients
1 (1 pound) package Bob Evans or Owens(R) Italian Sausage Roll
1 (9 ounce) package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 (26 ounce) jars pasta sauce
1 tablespoon dried parsley
Cooking Instructions
Spray interior of slow cooker with non-stick vegetable spray.
In medium skillet over medium heat, crumble and cook sausage until
brown. Place in slow cooker. Add noodles, ricotta, 2 cups mozzarella,
pasta sauce and parsley. Stir gently to combine.
Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top
with remaining 1 cup mozzarella cheese. Cover to melt cheese.
Calories 698cal Total fat 40g Cholesterol 93mg Sodium 999mg
Carbohydrates 42g Fiber 5g
PS: I prefer a milder cheese so have always used cottage cheese in my
lasagna instead of ricotta.
Source: All Recipes
BUFFALO CHICKEN LASAGNA
~Shared by Ann, Mims, FL
Servings: 8
Difficulty: Easy
Cook Time: Over 120 min
Ingredients
uncooked traditional lasagna noodles (I used Tinkyada brand)
4 chicken breast halves, previously cooked
1 jar prepared pasta sauce
1 cup buffalo wing sauce
3 bell peppers (red, yellow, or orange)
1 tub of ricotta cheese (15 ounces)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup water (add at very end)
Directions
Use at least a 5-quart slow cooker, or cut back on the amount of
ingredients.
In a large glass bowl, combine cooked and chopped chicken breasts, the
pasta sauce, and 1 cup of buffalo wing sauce.
Ladle a big spoonful of the sauce into the bottom of your crockpot.
Cover with a layer of uncooked lasagna noodles. You'll have to break
them to get a proper fit.
Add a smear of ricotta cheese to the top of the noodles. Add a layer of
chopped bell peppers. Sprinkle on a handful of shredded cheese.
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into
your empty pasta sauce jar and shake. Pour the liquid over the top of
the entire lasagna.
Cover and cook on low for 6-7 hours, or on high for 4-5 hours. When
cooking time is complete, unplug and take off the lid of the crock. Let
it sit for 20 minutes before cutting into it, or it will fall apart.
Ask me how I know this.
Source: Kitchen of Stephanie O'Dea, Good Morning, America
CROCKPOT HAMBURGER SOUP
~Shared by Mary S., Nashville, TN
1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 – 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock*
In a skillet, brown ground beef and drain thoroughly. Add
onion, carrots, celery and cabbage. Combine tomato paste,
Worcestershire sauce and beef stock/bouillon. Add to crockpot
with hamburger and stir to blend. Cover and cook on low
setting for 8 to 10 hours, or high setting for 3 to 4 hours.
*I used 2 cans of beef broth. I also added about ½ tsp
Lawry’s salt-free 17 spice seasoning and 2 to 3 squirts of catsup.
CROCKPOT JAMBALAYA
~Shared by Mary S., Nashville, TN
Boneless, skinless chicken breasts cut in 1" cubes, no less than 8
ounces
1 lb. smoked sausage, sliced
2 multi-colored peppers, cut in chunks
1 small onion, diced
2 celery stalks sliced
3 cloves garlic minced (1-1/2 tsp minced)
14.5 can diced tomatoes
1/3 cup tomato paste
1 can condensed beef broth
1 tbsp parsley
1-1/2 tsp dried basil leaves
1/2 tsp dried oregano
1 tsp Tabasco sauce
1 tsp cayenne pepper
1 tsp salt
1 can small shrimp
2 can sliced okra
Add all ingredients in crockpot. Cover, cook on low 8 to 10
years (high 4 to 5). Add shrimp and okra, cook 30 mins.
longer.
Makes 6 to 10 servings.
You can add 1/4 to 1/2 cup rice while cooking or serve over rice if
desired.
SPICY WINE POT ROAST
~Shared by Mary S., Nashville, TN
3-4 lb. roast of your choice
1 onion (chopped)
1 pkt brown gravy mix
1 cup water
1/4 cup tomato sauce
1/4 cup red wine
2 tsp made mustard
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1/2 tsp dried mixed herbs
chopped parsley to garnish
salt and pepper
Sprinkle meat with salt and pepper. Place in crockpot. Combine the
remaining ingredients, except parsley, and pour over meat. Cover and
cook on LOW 10 hrs. Remove the meat and slice. Thicken sauce with flour
mixed in a small amount of water and serve over meat sprinkled with
chopped parsley.
DRUNKEN GARLIC CROCK POT ROAST
~Shared by Mary S., Nashville, TN
2 1/2 lbs. boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
8 ounces lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)
In a large skillet, heat 1 tablespoons of the oil and brown roast on
both sides, seasoning with salt and pepper; remove to a platter and
keep warm. Add the remaining tbsp of oil to the pan and add the onions,
cook until they just start to wilt then add the garlic. Cook until the
onions are tender, a few minutes more. Add the bouillon cubes to the
hot water and stir to dissolve; add that to the skillet along with the
beer, brown sugar, mustard, and vinegar; stir to mix well. Pour mixture
into the bottom of the crock pot. Place roast on top of liquid, cutting
into pieces if it doesn't lay flat. Set the crock pot on low and cook
for 7-8 hours. Remove meat from crock pot and pour liquid into a pan on
the stove; heat to a boil, and mix a slurry out of the cornstarch and
water; thicken pan liquid with slurry to make a gravy. Serve gravy over
meat or with potatoes or noodles.
CROCKPOT CLASSIC BEEF STEW
~Shared by Mary S., Nashville, TN
4 pounds bottom round - well trimmed and cut into 2-inch pieces
1 cup all-pupose flour
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/3 cup olive oil (plus more if needed)
2 large onions - diced (about 2 cups)
1 (6 ounce) can tomato paste
1 cup dry red wine
1 pound potatoes - cut into 2-inch pieces (about 4 cups)
1 pound baby carrots (about 4 cups)
2 cups beef broth
1 teaspoon salt
1 teaspoon dried thyme leaves
1 bay leaf
In a large re-sealable bag, combine flour, paprika, and pepper. Add a
few pieces of beef cubes at a time and coat with flour. In a large
skillet, heat a few tablespoons of oil over medium-high heat. Brown
beef cubes, a few pieces at a time, adding more oil as needed. Transfer
to a 4 to 6 quart crockpot.
Add onions to skillet and cook over medium heat until tender - about 10
minutes. Stir in tomato paste and coat onions. Transfer to crockpot.
Pour wine into skillet and scrape up any browned bits and add to
crockpot.To crockpot - add potatoes, carrots, broth, salt, thyme and
bay leaf. Stir well. Cover and cook on Low heat for 7 1/2 hours; or on
High heat for 4 hours.
Serves 8 to 10
CROCK POT APPLE-APRICOT PORK CHOPS
~Shared by Mary S., Nashville, TN
2 lbs. pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1/2 cup fresh or dried cranberries (optional)
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or wine (or more apple juice)
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Combine all ingredients; cover and cook 7 to 9 hours on low. 30 minutes
before serving, pour liquid into a separate container to skim off
excess fat. Stir in cornstarch mixture and return broth to crockpot.
Continue cooking on low until smooth and thickened. Serves 4 to 6.
CHINESE BEEF AND PEA PODS
~Shared by Luanne, FL
Very easy to do and so very good.
Ingredients:
1 1/2 pounds Flank Steak
1 (10 1/2 ounces) can Beef Broth
1/4 cup Soy Sauce
1/4 teaspoon Ground Ginger
1 package Green Onions, sliced
2 tablespoons Cornstarch
2 tablespoons cold Water
7 ounces frozen Pea Pods, partly thawed
Preparation:
Thinly slice flank steak diagonally across the grain. Combine strips in
slow cooker with broth, soy sauce, ginger and onions. Cover and cook on
low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has
been dissolved in cold water. Cook on high for 10-15 minutes or until
thickened. Drop in pea pods the last 5 minutes. Serve over hot rice. I
prefer Chinese rice noodles.
I like just a touch more ginger and I usually add mushrooms.
CROCKPOT SOUTHWESTERN STYLE CHALUPAS
~Shared by Luanne, FL
This is such a good dish and so very versatile. My grandsons love it.
Ingredients:
1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounces) can chopped green chile peppers
2 tablespoons chili powder
2 teaspoons cumin seed (or ground )
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 (16 ounces) package corn chips
Directions:
In a crockpot, combine pork roast, pinto beans, chile peppers, chili
powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer
on Low for 4 hours. Shred meat, removing any bones and fat. Cover, and
continue cooking for 2 to 4 more hours. Add more water if necessary.
Place corn chips on serving plates. Spoon pork mixture over chips, and
serve with desired toppings.
We like sharp cheddar cheese and sour cream as our toppings.
CROCKPOT CRANBERRY CHICKEN
~Shared by Linda H., Rosharon, TX
3-4 lbs. Chicken pieces
½ tsp. Salt
¼ tsp. Pepper
½ cup diced celery
½ cup diced onions
16-oz. Whole berry cranberry sauce
1 cup barbecue sauce
1. Combine all ingredients in a slow cooker.
2. Cover. Bake on high for 4 hours, or on low 6-8 hours.
AWESOME CROCKPOT POT ROAST
~Shared by Linda H., Rosharon, TX
This is a very easy recipe for a delicious pot roast. It makes its own
gravy.
12 servings.
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
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 CHICKEN ENCHILADA CASSEROLE
~Shared by Linda H., Rosharon, TX
27 oz. can enchilada sauce
2 cups diced chicken
2 cans cream of chicken soup
4 oz. can sliced black olives
2 corn tortillas
1 large onion, chopped
8 oz. pkg. sharp cheddar cheese, grated
Cook chicken and shred. Mix soup, olives and
onions. Cut tortillas in wedges. Layer crockpot
with sauce, tortillas, soup mix, chicken and cheese all the way to the
top. End with cheese on top. Cook on low
temperature all day in crockpot.
CROCK POT PIZZA
~Shared by Linda H., Rosharon, TX
1 1/2 pounds hamburger -- browned & drained
16 ounces Mozzarella cheese -- shredded
1 onion -- chopped
1 package sliced pepperoni
2/3 box rigatoni noodles -- cooked
1 can cream of mushroom soup
1 can mushrooms
2 jars pizza sauce
Alternate layers in crockpot as follows: hamburger, noodles, cheese,
soup, mushrooms, onions, sauce and pepperoni. Heat 4 hours on low in
crockpot.
CROCKPOT TENDER ROAST
~Shared by Linda H., Rosharon, TX
3-4 lb. beef roast
1 lb. carrots
4 or 5 potatoes, peeled and halved
Thyme (dried or fresh)
Herb, regular or wine vinegar
Salt, pepper
1/2 onion
½ c. water
1 Tbsp vinegar
1 tsp thyme
Brown your roast in a skillet and season with salt and pepper on each
side. Turn off burner, and prepare vegetables. Peel and halve potatoes,
peel and quarter carrots. Put a 1/2 C. water in bottom of the crock
pot, add carrots and potatoes. Set roast on top, if it is too large you
may cut it to fit. Drizzle about a Tbsp. of the vinegar slowly over the
roast, sprinkle a tsp. of fresh of dried thyme over the roast. Cook on
high for about 6 hours. Serve with rolls or bread.
CROCKPOT PEANUT CHICKEN
~Shared by Linda H., Rosharon, TX
8 boneless, skinless chicken thighs
1 cup chunky salsa
1/3 cup peanut butter
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons finely minced ginger root
1/2 cup chopped peanuts
In 3 to 5 quart crockpot, mix all ingredients except chicken. Add
chicken and stir to coat. Cover crockpot and cook on low for 8 to 9
hours or until chicken is thoroughly cooked and no longer pink in
center. Sprinkle with chopped peanuts and serve with hot cooked rice.
4 servings.
CROCK POT LIME CHICKEN
~Shared by Linda H., Rosharon, TX
This recipe is full of "South of the Border" flavor.
3 cloves garlic, minced
2 tablespoons olive oil
1 (3-1/2-pound) whole chicken, cut up
The juice of one lime
3 bay leaves
1/2 cup reposado tequila*
1 cup orange juice
2 tablespoons lime juice
2 tablespoons coarsely ground black pepper
Salt, to taste
Heat garlic in olive oil. Place chicken in the bottom of your slow
cooker. Pour garlic oil into slow cooker. Add remaining ingredients.
Cover and cook on low for 8 hours.
*You may substitute flat 7UP or water for tequila.
CHICKEN AND APPLES
~Shared by Linda H., Rosharon, TX
6 oz. frozen orange juice concentrate, thawed
6 skinless boneless chicken breasts
1/2 tsp. dried marjoram leaves
1 dash ground nutmeg
1 dash garlic powder
1 onion, chopped
3 Granny Smith apples, cored and sliced
1/4 cup water
2 Tbsp. cornstarch
In small bowl, combine thawed orange juice concentrate (do not use
regular orange juice!), marjoram, nutmeg, and garlic powder. Place
onions in bottom of 3-4 quart slow cooker. Dip each chicken breast into
the orange mixture to coat and place in crockpot over onions. Pour any
remaining orange juice concentrate mixture over the chicken. Cover and
cook on low for 6-7 hours until chicken is almost cooked. Add apples
and cook one hour longer on low until apples are tender and chicken is
thoroughly cooked.
When chicken is done, remove chicken, apples and onions to serving
platter. Pour the sauce that remains in the crockpot into a medium
saucepan. Mix together water and cornstarch in a small bowl and stir
into the juices in saucepan. Cook over medium heat, stirring constantly
with wire whisk, until sauce is thick and bubbly. Serve the sauce over
the chicken.
Makes 6 servings
SLOW COOKED DILLED POT ROAST
~Shared by Linda H., Rosharon, TX
3 to 3 1/2 lb beef pot roast
1 tsp salt
1/4 tsp ground black pepper
1 tsp dried dill weed
1/4 cup water
1 tbsp vinegar
3 tbsp flour
1 tsp dried dill weed
1 cup dairy sour cream
Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill
weed. Place in slow cooking pot. Add water and vinegar. Cover and cook
on low 7 to 9 hours or until tender. Remove meat from pot. Turn control
to high. Dissolve flour in small amount of cold water; stir into meat
drippings. Stir in additional 1 tsp dill weed. Cook on high about 10
minutes or until slightly thick. Stir in sour cream; turn off heat.
Slice meat; serve with sauce.
Serves 6.
CROCKPOT PORK ROAST
~Shared by Linda H., Rosharon, TX
1 can whole cranberry sauce
1 tablespoon Worcestershire sauce
1 package onion soup mix
1 tablespoon spicy mustard
1 pork roast
Mix cranberry sauce, mustard, soup and worcestershire.
Put pork roast in crockpot. Top with sauce.
Cook in crockpot all day on low. Or in oven 2 hours at 325 degrees.
BRUNSWICK STEW FOR A CROCKPOT
~Shared by Linda H., Rosharon, TX
2-1/2 to 3 lb. chicken
2 quarts water
1 onion, chopped
2 cups ham, cooked and cubed
3 potatoes, diced
2 (16 oz.) cans tomatoes, chopped
10 oz. frozen lima beans, partially thawed
10 oz. frozen whole kernel corn, partially thawed
1 tsp. sugar
Salt and pepper, to taste
In a crockpot combine chicken with water, onion, ham and potatoes.
Cook covered on low for 4-5 hours or until chicken is done.
Lift chicken out of pot; remove meat from bones. Return
chicken meat to pot. Add tomatoes, beans, corn, salt,
seasoned salt, sugar and pepper. Turn control to
high. Cover and cook on high for 1 hour. Serve in
large individual bowls.
Makes 8 servings.
CROCKPOT SOUTHWEST DINNER
~Shared by Linda H., Rosharon, TX
2 pounds ground chuck
Chopped onion
2 (16 ounce) cans whole kernel corn (with the juice)
2 cans pinto beans (also with the juice)
1 can Ro-Tel tomatoes with green chilies (mild or hot)
1 pound Velveeta cheese (could use the Mexican variety if you really
like it hot)
Brown ground chuck with onions. Add everything to the crockpot. Heat on
LOW in crockpot for about 1 1/2 to 2 hours or until cheese is melted.
Serve topped with corn chips.
CROCKPOT PEANUT CHICKEN BREASTS
~Shared by Linda H., Rosharon, TX
1/4 cup peanut butter
2 tbsp chopped peanuts
2 tbsp soy sauce
1 tbsp minced onions
1 tbsp minced parsley
1 clove garlic -- crushed
Several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken breasts -- skinned & boned
2 tbsp soy sauce
2 tbsp honey
1 tbsp melted butter
1 10 1/2 ounce chicken broth
1 tbsp cornstarch
Mix peanut butter, peanuts, 2 tbsp soy sauce, onion, parsley, garlic,
pepper sauce, and ginger. Spread on inside of each chicken breast. Fold
in half; close with small skewer or a toothpick. Place in slow-cooking
pot.
Mix remaining 2 tbsp soy sauce with honey, butter, and broth; pour over
chicken. Cover and cook on low for 4 to 5 hours. Remove chicken from
pot. Turn control to high. Dissolve cornstarch in small amount of cold
water; stir into sauce. Cook on high for about 15 minutes.
Spoon sauce on chicken and serve.
CROCKPOT BARLEY CASSEROLE
~Shared by Linda H., Rosharon, TX
1 cup uncooked pearl barley
1-1/2 cups eight-vegetable juice
1/4 tsp. pepper
1 cup chopped celery
1 bell pepper, chopped
1 chopped onion
1 14-oz. can low sodium vegetable broth
1/4 cup toasted pine nuts or walnuts
Combine all ingredients except pine nuts in a 3-4 quart slow cooker.
Cover and cook on low for 6-8 hours until barley and vegetables are
tender.
Sprinkle with nuts just before serving.
4 servings
Calories: 250
Fat: 6 grams
Sodium: 700 mg
Vitamin A: 22% DV
Vitamin C: 38% DV
Source: Betty Crocker's Slow Cooker Meals
CROCKPOT EASY BEEF STEW
~Shared by Linda H., Rosharon, TX
4 medium red potatoes
1-1/2 pounds beef stew meat
1/3 cup flour
salt and pepper to taste
1 14-oz. can diced tomatoes, undrained
3 cups frozen stir-fry bell peppers and onions
Scrub potatoes and cut each into quarters. Place in bottom of 4 quart
slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add
to crockpot. Add undrained tomatoes.
Cover crockpot and cook on low for 7-8 hours until beef and potatoes
are tender. Add stir fry vegetables. Cover and cook on low for 30-40
minutes until vegetables are hot and tender.
4-6 servings
SLOW COOKER FAJITA STEW
~Shared by Linda H., Rosharon, TX
2-1/2 pounds boneless beef top round steak
1 onion, chopped
1 14-oz. can diced tomatoes, undrained
1 1-oz. envelope fajita seasoning mix (about 2 Tbsp.)
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1/4 cup flour
1/4 cup water
4 cups hot cooked rice
Trim excess fat from beef and cut into 2" pieces. Combine with onion in
a 3-4 quart slow cooker. Mix together fajita seasoning mix (either
purchased or your own homemade) and undrained tomatoes and pour over
beef. Place peppers on top. Cover crockpot and cook on low for 7-9
hours until beef is tender.
Combine flour with water in a small bowl and stir well to mix. Add
gradually to crockpot and stir well. Cover slow cooker and cook on high
for 15-20 minutes until thickened, stirring occasionally. Serve stew
with hot cooked rice.
8 servings
Calories: 400
Fat: 5 grams
Source: Betty Crocker's Slow Cooker Meals
CROCK POT CORN
~Shared by Linda H., Rosharon, TX
This is an easy, rich, and delicious crowd pleaser.
2 large bags of frozen corn
1/2 cup margarine, sliced
1 (8 oz) package of cream cheese, diced
1/4 cup sugar
1/4 cup milk
Combine all ingredients in a crockpot. Cook on high for 5 hours;
stirring occasionally.
SPANISH CHICKEN
~Shared by Linda H., Rosharon, TX
1 (3- to 4-pound) whole chicken
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 (6-ounce) can tomato paste
1/2 cup beer
1 (3-ounce) jar stuffed olives with liquid
Place the chicken in the stoneware. Season with salt, pepper, paprika
and garlic powder. Mix tomato paste and beer together and pour over
chicken. Add olives.
Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.
Serve over rice or noodles.
Makes 8 servings.
ASIAN CHICKEN
~Shared by Linda H., Rosharon, TX
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 onion, chopped
2 cloves garlic, minced
1 8-oz. can sliced water chestnuts, drained
1 4 1/2-oz. jar whole mushrooms, drained
1/2 tsp ground ginger
4-6 boneless chicken breasts
4 Tbsp hoisin sauce
1 tsp cayenne pepper
Place red pepper, green pepper, yellow pepper, garlic, water chestnuts,
mushrooms and ginger in stoneware; stir to blend. Place chicken breast
on top of vegetables. Drizzle hoisin sauce over top of chicken and
sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4
hours.
Note: The recipe is recommended for 3 to 4 1/2 quart size slow cookers.
CROCKED PINEAPPLE CHICKEN
~Shared by Linda H., Rosharon, TX
6 chicken breast halves without skin - skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice - 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic - minced
Arrange chicken in bottom of crockpot. Sprinkle with pepper and
paprika. In a small bowl, combine drained pineapple tidbits, mustard
and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on
LOW 7-9 hours or HIGH 3-4 hours.
Makes 6 servings.
PIZZA JOES
~Shared by Linda H., Rosharon, TX
2 lbs lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 (14 oz) jars pizza sauce
1 (3.5 oz) pkg sliced pepperoni, chopped (about 3/4 cup)
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
18 sandwich buns, split
2 cups shredded mozzarella cheese
In 12 inch skillet, cook ground beef and onion over medium high heat
until beef is thoroughly cooked, stirring frequently. Drain. Spray 3
1/2 to 4 quart slow cooker with nonstick cooking spray. Spoon beef
mixture into sprayed slow cooker. Add bell pepper, pizza sauce,
pepperoni, basil and oregano; mix well. Cover; cook on low setting for
4 to 6 hours. To assemble, spoon about 1/3 cup beef mixture onto bottom
halves of buns. Top each with scant 2 tablespoons cheese. Cover with
top halves of buns.
Source: Rachael Ray
CHEDDAR CHEESE FONDUE
~Shared by Linda H., Rosharon, TX
Makes: 2 cups or 16 servings
3/4 cup chicken broth
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. cornstarch
2 cups shredded CRACKER BARREL Sharp Cheddar Cheese
BRING broth to boil in heavy saucepan on high heat. Reduce heat to
medium.
STIR mustard into cornstarch until well blended. Add to hot broth along
with the cheese; stir with wire whisk until well blended. Cook until
cheese is completely melted and mixture is well blended, stirring
constantly.
POUR into fondue pot or hollowed-out round bread loaf. Serve with
assorted dippers, such as bell pepper strips, pretzels, apple chunks
and broccoli florets. If serving in a bread loaf, cut the bread removed
from the loaf into bite-sized chunks to also use as dippers.
TOMATO FONDUE
~Shared by Linda H., Rosharon, TX
1 garlic clove, halved
1/2 cup condensed tomato soup, undiluted
1 1/2 tsp ground mustard
1 1/2 tsp worcestershire sauce
10 slices american cheese, cubed (I used 1 cup of velveta cheese)
1/4 to 1/3 cup milk
1 pkg mini hot dogs or smoked sausages, warmed
cubed french bread
Rub garlic over the bottom and sides of a small fondue pot or slow
cooker, discard garlic and set pot aside.
In a small saucepan, combine the soup, mustard and worcestershire
sauce; heat through. Add cheese; stir until melted. Stir in milk; heat
through.
transfer to prepared fondue pot and keep warm. serve with ot dogs and
bread cubes.
Makes 1 cup.
Source: www.grouprecipes.com
CHEESE FONDUES
~Shared by Linda H., Rosharon, TX
Makes: 16 servings, 2 Tbsp. each
Take 2 Tbsp. cornstarch and mix & match your recipe from these
options...
Liquid options: 1 cup apple juice, 1/4 cup tequila
KRAFT Shredded Cheese choices: Mexican Style
Seasoning possibilities: chili powder
Liquid options: 1-1/4 cups chicken broth
KRAFT Shredded Cheese choices: Pizza! Four Cheese
Seasoning possibilities: Italian seasoning
Liquid options: 1-1/4 cups dry white wine
KRAFT Shredded Cheese choices: Pizza! Mozzarella & Cheddar
Seasoning possibilities: dry mustard
Liquid options: 1 can (12 oz.) beer
KRAFT Shredded Cheese choices: Swiss
Seasoning possibilities: freeze-dried chopped chives
Just follow our 3 simple steps:
BRING liquid to boil in medium heavy saucepan. Meanwhile, combine 4
cups KRAFT Shredded Cheese, the cornstarch and 1 tsp. seasoning.
REDUCE heat to medium. Gradually add cheese mixture to liquid in
saucepan; cook until cheese is completely melted and mixture is well
blended, stirring constantly. Bring just to boil, stirring constantly.
Remove from heat; pour into fondue pot.
SERVE with assorted dippers, such as cubed crusty bread, pretzels,
broccoli florets, bell pepper strips and apple slices
CHEESE FONDUE
~Shared by Linda H., Rosharon, TX
(If you dont have a fondue pot, you can use a slow cooker (crockpot) or
hollow out a round loaf of bread).
3/4 cup chicken broth
2 cups shredded sharp cheddar cheese
2 tbsp each Dijon mustard and cornstarch
Boil chicken broth in saucepan. Reduce heat. Add cheese, mustard, and
cornstarch, stir until smooth and it bubbles. Remove from heat, pour
into fondue pot. Serve with bell pepper strips, cubed crusty bread,
pretzels, apples and broccoli.
MAKES 8 SERVINGS.
FAKE IT CHEESE FONDUE
~Shared by Linda H., Rosharon, TX
1 garlic clove, halved (optional)
1/2 cup dry white wine
1 10-ounce tub refrigerated Alfredo sauce
1 8-ounce bag shredded Swiss cheese (2 cups)
1/8 teaspoon ground nutmeg
1 tablespoon kirsch or brandy (optional)
Rub the garlic clove (if using) around the inside of a fondue pot or
non aluminum saucepan, then discard. Add the wine and heat to boiling.
Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss
cheese, and nutmeg. Stir constantly until the cheese is melted and very
hot. Add the kirsch or brandy (if using).
Serve with cubes of bread, sliced pears, and sliced apples.
Yield: Makes 4 servings
WELSH RAREBIT FONDUE STYLE
~Shared by Linda H., Rosharon, TX
3 tablespoons flour
3 tablespoons butter
1/2 cup milk
1 cup ale
1 pound diced sharp cheddar cheese
1/2 teaspoon salt
1/4 cup sherry
dash of Tabasco sauce
Blend the flour into the butter and heat in a saucepan stirring while
you add the milk and ale. Heat slowly stirring until thickened. Remove
from the heat and stir in the cheese, blending until smooth. Add the
salt and sherry, stirring until blended. Transfer to fondue pot; add
Tabasco . Use and assortment of vegetables and rye sticks.
CHEESECAKE FONDUE
~Shared by Linda H., Rosharon, TX
1/2 cup half and half
1 teaspoon freshly grated lemon peel
2 teaspoon freshly squeezed lemon juice
dash of nutmeg
8 ounces. cream cheese
1/4 cup sugar
1 teaspoon vanilla
angel food cake cubes and fresh fruit
.
Heat the half and half in the cheese fondue pot to simmering. Cut the
cream cheese into about 3/4 inch cubes and add to the half and half;
stir until blended into cream and completely melted. Add other
ingredients except for nutmeg. Sprinkle nutmeg on top and keep warm
over a candle warmer if you pot is not electric. Arrange cake cubes and
fruit on a tray for dipping.
4-6 servings.
NACHO FONDUE
~Shared by Linda H., Rosharon, TX
1 can Campbell 's Nacho Cheese soup
1 cup shredded Monterey Jack cheese
1/4 cup milk
1/2 cup salsa
In a 1-1/2 quart. saucepan, stir soup. Stir in cheese and milk. Heat
over low heat until cheese is melted and mixture is smooth and
bubbling, stirring constantly.
Stir in salsa; remove from heat. Serve in fondue pot with chips, bread
chunks or fresh vegetables for dipping.
Makes 2-1/2 cups.
ONION CHEESE FONDUE
~Shared by Linda H., Rosharon, TX
2 cups tomato juice or V-8
2 tablespoons. lemon juice
1 envelope onion soup mix
1 tablespoons. flour
1 pound American cheese cut into 1/2" cubes
Combine tomato juice, lemon juice and onion soup mix in a cheese fondue
pot. Toss the cheese cubes and flour together. Bring liquid in pot to
simmering and add a small portion of the cheese at a time, stirring
until cheese is melted. Continue adding cheese after each addition is
melted until all cheese is used and fondue is smooth and thick. Use and
assortment of vegetables, corn chips and crackers.
BLUE CHEESE FONDUE
~Shared by Linda H., Rosharon, TX
4 ounces blue cheese, crumbled
1/2 cup dry white wine
8 ounces cream cheese, cubed
8 ounces Monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)
Heat wine and cream cheese, stirring until cheese melts. Add Monterey
Jack cheese, a little at a time, stirring constantly. Blend in blue
cheese. When smooth, add kirsch.
Serve with dippers of French bread, fresh fruit or vegetables.
Yields 5 cups.
SAUSAGE FONDUE OLE
~Shared by Linda H., Rosharon, TX
2 (11 ounce) cans condensed Cheddar cheese soup
1 cup beer
1 (4 ounce) can chopped mild green chiles, drained
1 1/2 pound smoked bratwurst sliced into 1/2-inch pieces
1/4 cup vegetable oil
Blend soup, beer and chiles. Heat in double boiler over medium heat.
Transfer to fondue pot; keep warm. Sauté sausage pieces in oil over
medium high heat until browned, about 5 minutes. Serve sausage pieces
with hot sauce and chips.
CHOCOLATE BAR FONDUE
~Shared by Linda H., Rosharon, TX
"A rich chocolate fondue with a little coffee kick. Serve with fruit or
pieces of leftover cake on skewers."
Prep Time: 5 Minutes.
Cook Time: 15 Minutes.
Ready In: 20 Minutes.
Makes 48 servings.
32 ounces milk chocolate, grated
1 1/4 cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water
In a saucepan over medium heat, melt the chocolate with the heavy
cream. Mix in the instant coffee, vanilla extract, sugar, and hot
water. Continue to heat, stirring frequently, until the mixture is
smooth.
Source: Allrecipes.com
HERSHEY BAR FONDUE
~Shared by Linda H., Rosharon, TX
1 (1/2 pound) Hershey milk chocolate bar
1/3 cup light cream or evaporated milk
Angel food cake cubes or fruit pieces
Break chocolate bar into pieces. Place chocolate in a fondue pot or in
the top of a double boiler. Add light cream or evaporated milk. Stir
over low heat until chocolate is melted.
Serve warm with a selection of cake cubes or fruit pieces.
CHOCOLATE-PEANUT BUTTER FONDUE
~Shared by Linda H., Rosharon, TX
1 (7 1/2 ounce) jar Marshmallow Crème
1/2 cup heavy whipping cream
12 ounces semisweet chocolate pieces
1/4 cup creamy peanut butter
Place Marshmallow Crème in 2-quart microwave-safe bowl. Gradually stir
in heavy cream; add chocolate pieces. Microwave on HIGH for 2 minutes;
stir well. Add peanut butter and stir until well blended. Pour into
fondue pot or small chafing dish and keep warm while serving.
Makes 4 servings (about 2 cups).
PINK SQUIRREL FONDUE
~Shared by Linda H., Rosharon, TX
1 jar Marshmallow Crème
3 tablespoons crème d'almond
1 tablespoon white crème de cocoa
1 teaspoon lemon juice
Combine in a fondue pot. Warm over very low heat. Serve with any fresh
fruit or pound cake cubes.
RUM-CHOCOLATE FONDUE
~Shared by Linda H., Rosharon, TX
2 tablespoons light corn syrup
1/2 cup light cream
2 large packages chocolate chips
1 teaspoon vanilla extract
2 tablespoons rum (or to taste)
Heat syrup and cream over high flame. Lower heat and stir
chocolate. Stir constantly adding remaining ingredients. Heat until
smooth. Pour into fondue pot.
Serve with angel food cake, strawberries, cherries, sliced bananas,
marshmallows, pineapple chunks or any fruit using fondue forks.
WHITE CHOCOLATE FONDUE
~Shared by Linda H., Rosharon, TX
1 pound vanilla-flavored candy coating
1/2 cup half-and-half
2 tablespoons brandy
Melt candy coating in a heavy saucepan over low heat, stirring
constantly. Gradually add half-and-half, stirring constantly until
blended. Stir in brandy. Serve at room temperature with strawberries or
assorted fruits.
Yields 2 cups.
TOFFEE FONDUE
~Shared by Linda H., Rosharon, TX
1/2 cup butter
2 cups dark brown sugar
1 cup white corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Melt the butter in a bowl over a pan of hot water, and add all the
other ingredients except the vanilla extract. Stir until thick, then
add the vanilla extract. Place in a fondue pot to keep warm, and serve
with pieces of apples and pears to dip.
Serves 4.
CAFE CARAMEL FONDUE
~Shared by Linda H., Rosharon, TX
Makes: 1-1/4 cups or 10 servings, 2 Tbsp. each
1 bag (14 oz.) KRAFT Caramels
1/4 cup brewed double-strength MAXWELL HOUSE Coffee, any variety
1/4 cup milk
PLACE caramels in large microwaveable bowl. Add coffee and milk.
Microwave on HIGH 5 min. or until caramels are completely melted and
mixture is well blended, stirring every 2 min.
SERVE as a warm dip with assorted cut-up fresh fruit, NABISCO Cookies,
JET-PUFFED Marshmallows, pound cake cubes and/or pretzels.
SOUTHWEST HOMINY
~Shared by Linda H., Rosharon, TX
Makes 12-14 Servings
4 20-oz. cans hominy, drained
10 3/4-oz can cream of mushroom soup
10 3/4-oz. can cream of chicken soup
1 cup diced green chilies
1/2 lb. Velveeta cheese, cubed
1 lb. hot dogs or ham, diced
Combine all ingredients in crockpot.
Cover. Cook on low 2-4 hours. Stir before serving.
CHICKEN WINGS IN BBQ SAUCE
~Shared by Pat, Merritt Island, FL
3 lbs chicken wings (about 16 wings)
salt & pepper to taste
1 1/2 C barbeque sauce
1/4 C honey
2 tsp yellow mustard
2 tsp Worcestershire Sauce
Tabasco to taste
Directions:
Rinse chicken and pat dry. Cut off and discard wing
tips. Cut each wing at the joint to make two
sections. Sprinkle wings with salt and pepper and place on a
broiler pan.
Broil 4-5" away from the heat for 20 minutes, turning once during the
middle of broiling. Transfer chicken to crockpot.
For Sauce:
Combine barbeque sauce, honey, mustard, Worcestershire and tabasco in a
mixing bowl. Pour over chicken wings and cover and cook on
Low for 4-5 hours or on Hight for 2 -2 1/2 hours.
Source: Rival Crockpot Cookbook, 2001
PROVENCAL GARLIC SOUP
~Shared by Pat, Merritt Island, FL
(serves 4)
This is a tomato garlic soup, served with hot pita triangles, olive oil
for dipping, and a tapenade spread. After braising, the
garlic is quite mellow. For ease in peeling, blanch garlic
first.
INGREDIENTS:
4 heads garlic
1 large yellow onion, chopped
3 14 oz cans chicken brother
1 6 oz can tomato paste
3 Tbs evoo
hot crusty bread for serving
1. Fill a small deep saucepan with water and bring to a
boil. Separate the garlic heads into cloves and toss them
into the boiling water; blanch for one minute exactly. Drain
the garlic cloves in a colander and rinse under cold running water;
peel.
2. Combine garlic cloves, onion, broth, and tomato paste in
the slow cooker and stir to blend. Cover and cook on LOW for
6-7 hours.
3. Puree the soup with a handheld immersion blender or food
processor and puree in batches. Before serving add the olive
oil. Ladle into soup bowls and serve hot with hot crusty
bread. Drizzle top of soup with more olive oil if you like.
Source: "Not Your Mother’s Slow Cooker Cookbook"
CHICKEN PAPRIKASH
~Shared by Pat, Merritt Island, FL
(serves 2-4)
In the cookbook, this recipe is titled, “Poussin Paprikash”, Poussin is
a baby chicken which I don’t happen to have access to, thus, chicken
breasts can be substituted. The recipe goes on to say, “ this
is Hungarian to the bone, a national dish consisting of moist chicken
in a beguilingly rosy sauce.” Don’t you just love that,
’beguiling rosy sauce' - (my interjection). “Be sure to use
Hungarian paprika. You want to use the sweet.” Good
paprika really makes a difference and really, really does have a taste
(my interjection).
“Serve with Noodles with Poppy Seeds (page 227) plain buttered egg
noodles, spatzle dumplings, or rice. Is is also customary to
accompany with a simple sliced cucumber salad with vinegar dressing.”
SETTINGS AND COOK TIMES: HIGH for 2 1/2 to 3 hrs, then LOW
for 10 min.
INGREDIENTS:
3 Tbs. unsalted butter
4 boneless, chicken breast halves (skin on)
2 medium to large shallots, chopped
2-3 tsp sweet Hungarian paprika or to taste
1/2 C chicken broth
1 medium green bell pepper, seeded and cut into 1/2” wide strips
1 whole can plum tomato, drained on paper towels and fine chop
1/2 C sour cream, room temp
4 tsp ap flour
salt and pepper to taste
DIRECTIONS:
1. Melt butter in a large skillet over medium-high
heat. When it foams, add the breasts, skin side down, and
cook until just colored on both sides, now brown or crisp, about 5
minutes per side; you may have to do this in batches. Transfer the
chicken to the slow cooker. Add the shallots to the skillet
and cook, stirring, until softened, about 5 minutes. Add the
paprika and cook, stirring, about 1 minute. Add the broth and
cook, scraping up any bits stuck to the pan. Pour the broth
over the chicken; it come half way up the sides. Sprinkle the
bell pepper and tomato pieces over the top. Cover and cook on
HIGH until the chicken is tender and cooked through, 2 1/2 - 3
hours. The chicken will add some of their own juices to the
broth.
2. Whisk together the sour cream and flour in a small
bowl. Remove a few tablespoons of the hot liquid and stir
carefully into the sour cream.
3. Transfer the breasts to a warm platter. Leave
the cooker on HIGH, add the sour cream to the liquid , and whisk until
smooth. Cook for a few minutes until hot and
thickened. Season with salt and pepper. Return the
breasts to the cooker, nestling them in the sauce,, turn the cooker to
LOW, and cook for 10 minutes. Serve directly out of the pot.
4. Place the breasts and noodles or dumplings side by side on
the plate, spoon some of the sauce over all, then pass the rest.
Source: "Not Your Mother’s Slow Cooker Cookbook"
SLOW COOKER ITALIAN CHICKEN-LENTIL SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Make homemade soup the easy fix-it-and-forget-it way by using a slow
cooker.
Prep Time: 15 min
Total Time: 5 hours 30 min
Makes: 6 servings
1 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium zucchini, chopped (2 cups)
4 medium carrots, sliced (2 cups)
1 cup dried lentils (8 oz), sorted, rinsed
4 1/2 cups Progresso® chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms (3 oz)
1 can (28 oz) Progresso® diced tomatoes, undrained
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded Parmesan cheese, if desired
1. Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix
onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken.
2. Cover; cook on Low heat setting 5 to 6 hours.
3. Remove chicken from slow cooker. Use 2 forks to pull chicken into
shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes.
Cover; cook on low heat setting about 15 minutes or until thoroughly
heated. Sprinkle with basil. Serve with cheese.
Did You Know?
Lentils can be stored in a cool, dry place for up to 2 years. Lentils
do not require soaking, and compared to other legumes, they cook in a
relatively short time.
Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 70); Total Fat 8g (Saturated
Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 1220mg; Total
Carbohydrate 31g (Dietary Fiber 8g, Sugars 7g); Protein 30g Percent
Daily Value*: Vitamin A 140%; Vitamin C 20%; Calcium 10%; Iron 35%
Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2
Very Lean Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
SLOW COOKER HAM WITH FRUIT CHUTNEY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 5 min
Total Time: 8 hours 5 min
Makes: 8 servings
1 (3 pounds) fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars (6 ounces each) jerk seasoning sauce or fruit chutney (1 1/2
cups)
1 cup diced dried fruit and raisin mixture
1 cup frozen small whole onions
1 tablespoon balsamic vinegar
1. Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper.
Mix remaining ingredients; pour over ham.
2. Cover and cook on low heat setting 6 to 8 hours.
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.
SLOW COOKER BARBEQUED SPARERIBS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 lbs. county style spareribs
1 10 oz. can tomato soup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1 Tbs. soy sauce
1 tsp. celery seed
1 tsp. salt
1 tsp. chili powder
Cut spareribs into serving pieces. Layer in slow cooker. Combine tomato
soup, vinegar, brown sugar, soy sauce, celery seed, salt and chili
powder in bowl, mix well. Pour mixture over spareribs. Cook, covered on
high for 6 to 8 hours. Skim fat from juices before serving.
SLOW COOKER COWBOY BEANS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
The difference between Cowboy Beans and a traditional chili is the
twangy flavor that comes from the Worcestershire sauce and apple cider
vinegar. The more you add, the twangier it becomes. mmm.
Serves 8-10 as a side dish, or 5 as a main course.
Ingredients
1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce (Lea & Perrins, made in
the USA is gluten free)
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 (10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional
Directions
Sort pinto beans, and soak overnight in lots of fresh water. If you
live in a climate where the house gets terribly hot overnight, put the
beans in the refrigerator to soak to keep icky bacteria from
accumulating.
In the morning, drain your beans, and pick out any that have split
open, or look discolored and shrively.
Pour into a 6 quart slow cooker. Brown hamburger and onion on the
stove, and drain fat. While the meat is cooking, add the rest of the
ingredients into your slow cooker. Start with 1 tablespoon of
Worcestershire sauce and apple cider vinegar. Add the meat, and top
with 7 cups of fresh water. Stir to combine. Cover and cook on low for
8-10 hours, or on high for about 6. My beans took 6 hours on high to
tenderize, and then they sat on warm for another 3 hours. We're at sea
level. If you live in a higher altitude, your beans will take longer to
soften.
Taste the beans. If you'd like your beans to have more of a tang, add
some more Worcestershire sauce and apple cider vinegar. Top with sliced
jalapenos, if desired.
CROCKPOT CHOCOLATE COVERED PEANUTS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 16 oz jar of salted peanuts
1 16 oz jar of unsalted peanuts
1 ½ lb white chocolate, vanilla bark
1 12 oz chocolate chips
1 12 oz white chocolate chips
Put both jars of peanuts into crock-pot and stir. Layer white chocolate
bark (break up), chocolate chips, and white chocolate chips. Cook on
low for 2 ½ hours or until chocolate is completely melted. Stir well
until all nuts are coated. Drop by spoonfuls onto wax paper and let
cool before storing.
Yield: about 120 pieces
CROCKPOT PIZZA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
12 ounces egg noodles, cooked according to package instructions and
drained
1½ pounds ground beef
¼ cup chopped onions
2 (14 oz) jars pizza sauce or 1 large can spaghetti sauce*
3.5 ounces turkey or beef pepperoni**
3 cups (12 oz) shredded mozzarella cheese
3 cups (12 oz) shredded cheddar cheese
Instructions:
1. In a large skillet, cook ground beef and onion until done. Drain.
Stir in the pizza sauce and pepperoni.
2. Grease crock pot. Spread ⅓ of the meat sauce in bottom. Cover with
layer of noodles, then a layer of the cheeses. Repeat layers twice.
3. Cover and cook on low heat for 3-4 hours or until heated through and
cheeses are melted
CROCKPOT CREAMED CORN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 bag frozen white corn
1 can corn
1 T butter
1 T cream cheese
2 T flour (I used Pamela's baking mix.)
3 T fat free milk
1/4 t black pepper
In a small saucepan, melt your butter and cream cheese over low heat on
the stove top and make a roux, adding your flour slowly and wisking
until there aren't any lumps. Add your milk and the liquid from the can
of corns to the mix and wisk some more. The cream cheese is pretty
thick, and you may need the liquid in the saucepan before the flour
will melt nicely for you. Mix in the black pepper.
Empty the contents of the frozen bag of corn and the rest from the can
of corn into your crockpot.
Cover with the sauce.
Cook on low for 4-6 hours or on high for 3-4.
This is done when everything is hot and melty.
CROCKPOT BARBECUED PULLED PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 pounds boneless pork shoulder
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
The Directions.
Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add
sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm
water into the ketchup bottle and shake. Pour the ketchup-y water into
your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with
a fork.
Serve over rice, or make sandwiches on rolls or sliced bread.
AMISH-STYLE CHICKEN AND CORN SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 Stewing hen or fowl
2 quarts Chicken stock or broth
1/4 cup Onion, coarsely chopped
1/2 cup Carrots, coarsely chopped
1/2 cup Celery; coarsely chopped
1 teaspoon Saffron threads, (optional)
3/4 cup Corn kernels, (fresh/frozen)
1/2 cup Celery, finely chopped
1 tablespoon Parsley, fresh chopped
1 cup Egg noddles, cooked
Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and
reserve the stewing hen until cool enough to handle; then pick the meat
from the bones. Cut into neat little pieces. Strain the saffron broth
through a fine sieve. (Note: The soup can be made through this step in
advance. Simply refrigerate broth and diced chicken meat for 2 to 3
days, or freeze the broth and the chicken meat in separate convenient
sized containers. Be sure to label and date them. To use, defrost,
remove congealed fat, return the broth full boil, and add the diced
meat. Continue with recipe.) Add the corn, celery, parsley, and cooked
noodles to the broth. Return the soup to a simmer and serve immediately.
CROCKPOT CRANBERRY PORK ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 4-6
Ingredients
1 (2.5-3 lb) pork loin roast or rib roast
1 teaspoon ground ginger
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 (16-ounce) can whole berry cranberry sauce
or: 1 cup fresh cranberries, 1/2 cup white sugar, 1/2 cup brown (I did
add 1/4 cup
brown sugar half-way through cooking after tasting the sauce, but 1/2
cup would be
better. I learned from making my own cranberry sauce that you really do
need a lot
of sugar to balance out the cranberries.
1/3 cup golden raisins (I only had regular)
1 clove garlic, chopped
1/3 cup cranberry juice
1/2 small lemon, thinly sliced (I put in a whole one, 1/2 is better. A
whole one is too bitter.)
Directions
Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and
cornstarch and add meat. Shake to coat. Put contents into your slow
cooker. Add cranberry sauce, or your fresh cranberries and sugar. Put
in raisins and garlic. Pour in cranberry juice, and top with lemon
slices. Cover and cook on low for 8 hours, or high for about 4. The
longer you cook the meat, the more tender it will be.
Serve with rice or pasta.
SLOW COOKER RICE PUDDING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
8 cups milk (I used half soy milk, and half fat free cow's)
1 cup long grain white rice
1 cup sugar
then:
1/4 cup heavy cream or half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions
I used a 4 quart slow cooker. Spray the stoneware insert with cooking
spray, then combine the milk, rice, and sugar. Stir well and cook on
low for 4-6 hours, or high for about 4. It took longer than I expected
for my rice to become bite-tender---I did low for 3 hours, then high
for another 2.
When the rice is tender, mix in a large mixing bowl, the eggs, cream,
vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture
into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the
rice and milk mixture into the egg bowl until about half of the milk
and rice mixture is gone from the slow cooker. Then pour everything
back into the pot. Stir well. This is called "tempering your
eggs"---you have to do this step, or your eggs will scramble on you
when you add them to the crock.
Cover and cook on high for 1 hour. Stir well, then take the lid off of
the cooker and unplug it. When the rice pudding is room temperature,
you can refrigerate it. Some people like their pudding hot or warm, and
some prefer it chilled----it's completely up to you.
SAUERKRAUT (FOR HOT DOGS OR POLISH BOLOGNA)
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lg. (27 oz.) can sauerkraut (silverfloss)
1 lg. onion, cut in half slices
1/4 tsp.. pepper and 1/2 tsp. salt orto taste
1/4 tsp. caraway seed
1/4 tsp. dill seed
1/2 tsp. dill weed
1 tbsp. brown sugar
1 stick butter or margarine
Saute onion in butter, add caraway seed, dill seed, dill weed for 15
minutes or until onions are soft. Wash sauerkraut, add to onions and
seasoning. Cook for 2 hours then add brown sugar. May be put in crock
pot to serve with polish bologna. Cut polish bologna in chunks. Great
for cocktail parties. Can be made ahead. Flavor will be better after it
sets.
TUNA NOODLE CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 (8-10 oz.) package noodles, cooked and drained
2 (10 3/4 oz.) cans condensed cream of celery soup
1 cup milk
2 tbs. dried parsley flakes
1 (10 oz.) package frozen mixed vegetables, thawed
2 (6 1/2 oz.) cans tuna, drained
In large bowl, combine all ingredients except noodles. Pour into
greased crock pot. Cover and cook on low for 7-9 hours. Add HOT noodles
just before serving.
CHEESEBURGER AND FRIES CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2-3 cup Colby cheese cubes
2 lbs. ground turkey
1 large onion, diced
1 cup tomato sauce
2 cup shredded lettuce
3 tbs. mustard
2 cup potatoes, sliced like French fries and cooked until barely done.
Brown turkey and saute onion. Mix with tomato sauce, lettuce and
mustard. Spoon into crock pot and cover with potatoes. Cook on low 2-3
hours (high, 1 hour). If desired, you may brown the potatoes by placing
the casserole in 400 degree oven for 15 minutes.
POTATO-SAUSAGE-CABBAGE CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Potatoes
Cabbage
Sausage
Cream of mushroom soup
Salt
Pepper
Ingredients may be used in varying amounts, according to personal
preference.
Slice potatoes thin, scalloped style. Par-boil potatoes and cabbage.
Brown sausage. In a casserole or crock pot, layer sausage, cabbage,
potatoes and cream of mushroom soup. Season each layer with salt and
pepper to taste. Bake at 325 degrees for 45 minutes or bake in crock
pot for at least 2 hours until sausage is done thoroughly and potatoes
are tender.
ENCHILADA CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 lbs. ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced green chilies
3 tsp. chili powder
1 can pinto beans (plain sauce) Cheese
12 corn flat taco shells
Brown ground beef and drain. Add chili powder, green chilies, soups,
beans and 1 can water. Layer chili mix, tortillas, chili mix, cheese,
tortillas. Repeat until all is used. Bake at 350 degrees for 1/2 to 1
hour or put in crock pot for 3 or 4 hours.
CORNMEAL DUMPLINGS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Salt & pepper
1 beaten egg white
2 tbs. milk
1 tbs. oil
Mix together flour, corn meal, baking powder, salt and pepper. Combine
beaten egg white, milk and oil. Add to flour mixture. Stir with fork
until just combined. Turn crock pot to high, drop dumplings by
teaspoon. Cook for 30 minutes. Do not lift cover.
ALL DAY CHICKEN
~Shared by Doe, Oliver, B.C., Canada
4 lb chicken, breasts & thighs
1/4 lb mshrms, sliced
2 tbsp marg
11 oz mandarins, drained
1/2 med sweet grn pepper, sliced lengthwise
1/4 tsp grd ginger
3 tbsp cornstarch
1/4 c cold milk
1/4 c cold water
Marinade:
2 tbsp froz orange juice
2 c chicken stock
1 tsp salt
1/4 tsp pepper
1/2 c tomato paste
2 tbsp soy sauce
2 tbsp br sugar
4 garlic, minced
1 dash allspice
The night before you plan on slow cooking your dinner, mix together the
marinade ingred in lg Ziploc. When marinade is thoroughly mixed, add
chicken, chill until morning. In morning, place chicken in slow cooker
and add marinade up to about an inch from the top of the container. Set
cooker on low and cover for 6-8 hrs, turn cooker to high. About an hour
later, sauté the sliced mshrms in the marg. Then add mshrms and pan
juices, mandarin sections, grn pepper and ginger to slow cooker. Stir
thoroughly. Mix together the cornstarch, milk, and cold water, then
gradually add to slow cooker while stirring until the entire mix
thickens a bit. Re-cover slow cooker and let simmer for 15-30 mins
until serving. Serve with baby carrots and small new potatoes.
EASY SLOW COOKED BARBECUE PORK SANDWICHES
~Shared by Doe, Oliver, B.C., Canada
1/2 c bbq sauce
1/2 c sweet'n'sour sauce
3 garlic minced
6 Kaiser’s split
2 lbs bnlss country style pork ribs, trimmed cut in 2" pcs
In 4-qt slow cooker, combine all ingred, except pork and rolls. Mix
well. Add pork, stir to coat. Cover & cook on low setting for
8-10 hrs. Take meat out and shred with 2 forks. Return pork to sauce,
mix well. Toast rolls, cut side up under broiler. Spoon 1/2 c pork mix
into each roll.
CHILI-SESAME PORK CHOPS WITH CITRUS
~Shared by Doe, Oliver, B.C., Canada
Chili seasoned pork chops are slow-cooked topped with garlic and
oranges in this recipe. Squeeze on lime juice for extra flavor before
serving.
Ingredients
1 1/2 teaspoons chili powder
1 teaspoon ground pepper
1 teaspoon salt
1 tablespoon sesame oil
6 center cut boneless pork chops, visible fat trimmed
4 cloves garlic, peeled and quartered
2 medium oranges
1 teaspoon lime juice
Method
In small bowl, stir together chili powder, pepper, salt, and sesame
oil. Rub over pork chops to coat. Place pork chops in a slow cooker (2
to 4 quart size recommended), sprinkling garlic on top of and between
chops. Cut oranges with skin on into 1/4 inch slices. Remove any seeds.
Place orange slices on top of pork to completely cover. Cook on
low-heat setting for 6 to 8 hours. Remove orange slices. Set aside 3 or
4 orange slices for garnish and discard the rest. Sprinkle pork with
lime juice. Remove to serving platter and garnish with reserved orange
slices.
Notes: This recipe takes advantage of the slow cooker's ability to fill
the air around a food with flavors to infuse the spiced pork chops with
a wonderful orange essence.
Number of Servings: 6
SLOW COOKER MINCEMEAT
~Shared by Doe, Oliver, B.C., Canada
Makes about 8 cups
Serve warm mincemeat over ice cream or use it to make mincemeat pie
& muffins. Excellent apple choices for this recipe include
Jonathon, Rome & golden delicious.
¾ lb. boneless beef chuck or rump roast
2 lbs. cooking apples, peeled, cored & chpd- about 6 c
1 1/4 c dark raisins
1 1/4 c golden raisins
1 c currants
1/3 c diced candied citron
1/3 c diced mixed candied fruits & peels
2 tbsp quick cooking tapioca
2 tbsp butter
1 c sugar
3/4 c apple juice
1/2 c dry sherry
1/4 c brandy
1/4 c molasses
2 tsp cinnamon
1 tsp nutmeg
1 tsp mace
1/8 tsp pepper
Trim fat from meat, chop meat. In 31/2-5 qt slow cooker combine chopped
meat, apples, raisins, currants, citron, candied fruits &
peels, tapioca & butter. Add sugar, apple juice, sherry,
brandy, molasses, cinnamon, nutmeg, mace & pepper. Stir well.
Cover cook on low heat setting for 8-10 hrs or on high heat setting for
4-5 hrs. Skim off fat. Divide mincemeat into 1-,2-, or 4c portions. Use
immediately. Or place in freezer containers, seal & label.
Freeze for up to 3 months’. Thaw frozen mincemeat in fridge overnight
before using.
Source: BH&G Biggest Book Of Slow Cooker Recipes
RAISIN PUDDING CAKE
~Shared by Doe, Oliver, B.C., Canada
This homey dessert makes an ideal finale to your next family dinner.
Serve it with scoops of vanilla ice cream for the ultimate indulgence.
1 pkg 2 layer spice cake mix
2/3 c milk
1 c raisins
1/2 c chpd pecans
1 1/2 c water
1/2 c packed br sugar
1/2 c butter or marg
1 tsp vanilla
Vanilla ice cream optional
In lg bowl using a wooden spoon, stir together the cake mix, milk until
smooth. Stir in raisins & pecans, batter will be thick: set
aside. In a small pot combine water, br sugar, & butter, bring
to boiling. Take from heat. Stir in vanilla. Pour into a 31/2-4 qt slow
cooker. Carefully drop lg spoonfuls of batter into sugar mix. Cover
& cook on high heat setting for 21/2 hrs,( center may appear
moist but will set upon standing.) Remove liner from cooker, if
possible & let stand 45 ins to cool slightly before serving. If
desired serve warm with ice cream.
Source: BH&G Biggest Book Of Slow Cooker Recipes
SLOW COOKED ORANGE CHICKEN
~Shared by Doe, Oliver, B.C., Canada
Uses less fat, sugar or salt. Includes Nutritional analysis &
Diabetic Exchanges.
1 3 lb broiler fryer cut up & skin removed
3 c orange juice
1 c chpd celery
1 c chpd green pepper
1-4 oz can mushroom stems & pieces, drained
4 tsps dried minced onion
1 tbsp fresh parsley minced or 1 tsp dried parsley flakes
1/2 tsp salt - optional
1/4 tsp pepper
3 tbsp cornstarch
3 tbsp cold water
Hot cooked rice- optional
Combine first nine ingred in slow cooker. Cover & cook on low
for 4 hrs or til meat juices run clear. Combine cornstarch &
water til smooth, stir into cooking juices. Cover & cook on
high for 30- 45 mins til thickened. Serve over rice if desired.
Nutritional Analysis - One serving, ( prepared without salt, calculated
without rice)- equals 306 calories, 189 mg sodium, 70 mg cholesterol,
31g carbohydrate, 23 gm protein, 10 gm fat. Diabetic exchanges- 3 lean
meat, 1 fruit, 1 starch.
Source: Best of Country Cooking 2001
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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CROCKPOT REUBEN CASSEROLE
1 (8 oz) pkg.noodles, cooked
1 cn corned beef
3-1/2 cups sauerkraut
6 slices American cheese
1 (6 oz) pkg sour cream
1 (10-1/4 oz.) cn cream of
chicken soup
6 slices Swiss cheese
Low Down: Use the Lo or No fat versions of the cheeses AND soup. (RED
label Campbells are HI in sodium -- check labels)
In a buttered 4 qt crock pot, layer 1/2 the noodles, 1/2 the meat, all
the sauerkraut, all the American cheese. Mix sour cream &
chicken soup together; layer 1/2 of soup mix. Repeat, layering rest of
the noodles, meat, soup mix & lastly Swiss cheese. Cook on HI
for 2 hrs, so that it bubbles well. Turn down to LO for 1 to 2 hrs. (It
helps to stir before serving, to mix layers together some).
CROCKPOT CHICKEN MERLOT WITH MUSHROOMS
Makes: 4 - 6 servings
Prep time: 25 min
2-1/2 to 3 lbs. meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 lg onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 (6- oz) cn tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 Tbsp quick-cooking tapioca
2 Tbsp snipped fresh basil or
1-1/2 tsp dried basil crushed
2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
2 cups hot cooked noodles
2 Tbsp finely shredded Parmesan cheese
Low Down: Use a Lo or No fat version of the cheese & a sugar
substitute, such as SPLENDA
Rinse chicken; set aside. In a 3 1/2-4-or 5-qt crockery cooker place
mushrooms, onion & garlic. Place chicken pieces on top of
veggies. In a bowl combine broth, tomato paste, wine or chicken broth,
tapioca, dried basil (if using), sugar, salt, & pepper. Pour
over all. Cover; cook on LO for 7 - 8 hrs or on HI for 3-1/2 - 4 hrs.
If using, stir in fresh basil. To serve, spoon chicken mushroom mix
& sauce over hot cooked noddles. Sprinkle with Parmesan cheese.
Nutrition per serving:
469 calories, 12 g. total fat (3 g. saturated fat), 144 mg cholesterol,
468 mg sodium, 41 g arbohydrate, 5 g fiber, 46 g protein.
SLOW COOKER CHICKEN TACO STEW
1 onion, chopped
16 oz. can black beans
16 oz. can kidney beans
16 oz. can corn, drained
8 oz. can tomato sauce
2 (14.5 oz.) cans diced tomatoes with chilies
1.25 oz. packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on
top and cover. Cook on low for 6-8 hours or on high for 3-4 hours, 30
minutes before serving, remove chicken and shred. Return chicken to
slow cooker and stir in. This is good eaten with cheese, sour cream, or
tortilla chips.
CROCKPOT (OVEN) VEGGIES WITH CHEESE
Ingredients
2 boxes broccoli (frozen)
1 box cauliflower (frozen)
1 jar Cheese Whiz
1 can cream of celery soup
1 can cream of chicken soup
Directions
Prepare veggies as directed on package. While they are cooking, put
Cheese Whiz and soups in saucepan and melt. Drain veggies and pour
mixture over them. Either bake 20 minutes in 350 degree oven or put in
crockpot and heat. Eat when hot.
EASY PEPPER JACK CHICKEN
4 to 6 chicken breast halves, boneless, without skin
1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry
pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa
Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until
chicken is tender.
Serves 4 to 6.
THE BREAKFAST BOMB
Ingredients
1 bag frozen southern-style potatoes (appr. 26 oz)
1 lb. bacon
1 lb. sausage
3/4 lb cheddar cheese (you can use pepperjack for some kick)
1 1/2 cups green onion diced
1 large green bell pepper diced
2-3 large jalapeno peppers, seeded and chopped
1 dozen eggs
1 tsp dry mustard powder
Directions
Cook bacon and sausage separately, drain and crumble them.
Place 1/3 of potatoes in crock pot
Cover with 1/3 of: onions, peppers, meat and cheese (in that order)
Repeat so that you end up with 3 layers in the crock pot
Beat eggs, mustard together and pour evenly over the top of everything
Sprinkle a little extra cheese on top (just for good measure)
Cook on LOW for 10-12 hours (more like 10)
The casserole should separate slightly from the side of the crock pot
and be firm and sizzling when done.
Source: http://www.grouprecipes.com/90106/the-breakfast-bomb.html
CROCKPOT PINEAPPLE GINGER PORK
2 pounds boneless pork shoulder
2 tablespoons cooking oil
3/4 cup chicken broth
3 tablespoons quick-cooking tapioca
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce (optional)
1 teaspoon grated fresh ginger
1 (15 1/4-ounce) can pineapple chunks (juice pack)
4 medium carrots, cut into 1/2-inch slices (2 cups)
1 large onion, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
1 1/2 cups fresh snow pea pods OR 1 (6-ounce) package frozen pea pods
3 cups hot cooked rice
Trim fat from pork. Cut pork into 1-inch cubes. In a large skillet
brown 1/2 of pork at a time in hot oil. Drain fat. In a 3 1/2- or
4-quart slow cooker, combine chicken broth, tapioca, soy sauce, oyster
sauce and ginger. Drain pineapple, reserving juice. Stir juice into
broth mixture; cover and chill pineapple chunks. Add carrots, onion and
water chestnuts to cooker. Add pork. Cover and cook on low heat setting
6 to 8 hours OR on high heat setting 3 to 4 hours. If using low heat
setting, turn to high heat setting. Stir pineapple chunks and snow peas
into cooker. Cover and cook 10 to 15 minutes more on high heat setting
or until peas are crisp-tender. Serve over rice.
Makes 6 to 8 servings.
Source: Better Homes and Gardens Crockery Cooking
POLYNESIAN SPARERIBS
A crockpot recipe.
3-4 lbs pork spareribs
5 tablespoons sugar
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon seasoning salt
1 cup chicken broth
Place ribs in the bottom of your slow cooker. Mix remaining ingredients
and pour over ribs. Cover and and cook on low for 8 - 9 hours. If the
ribs are fatty boil for 5 minutes before placing in slow cooker.
Source: Adapted from Someone's in the Kitchen with Dinah
GARLIC-BROWN SUGAR CHICKEN
A crockpot recipe.
1 to 1-1/2 pounds chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda (diet is fine)
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Place chicken in slow cooker. Mix all remaining ingredients. Pour over
chicken. Cook on low for 6-8 hours. Serve over rice or noodles.
CROCK POT CREAMY SPINACH DIP
Ingredients:
8 ounces Cream cheese, cubed
5 ounces Frozen chopped spinach
2 tablespoons Pimento, diced
1 teaspoon Worcestershire sauce
1/4 teaspoon Garlic salt
1/4 cup Whipping ceram
2 tablespoons Parmesan cheese, grated
2 teaspoons Onion, finely chopped
1/2 teaspoon Thyme Directions:
1. Combine cream cheese and cream in Crock Pot. Cover and heat until
cheese is melted, 30 to 60 minutes.
2. Add remaining ingredients. Cover and heat 30 minutes.
3. Serve with raw vegetables, crackers, or bread pieces.
BACON AND CHICKEN BREASTS
1 box stuffing mix
About 4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese
Spray crockpot with cooking spray. Place the stuffing mix on the
bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast
with 2 slices of bacon. Place on top of the stuffing mix . Pour can of
soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for
5 to 7 hours.
Place cheese slices on top to melt 15 minutes before serving.
CROCKPOT HAMBURGER-SAUSAGE DIP
Ingredients:
1 cup picante sauce
1 can cream of mushroom soup
2 pound Velveeta cheese, cubed
1 pound ground chuck
1 pound pork sausage
1 teaspoon garlic powder
1 can Rotel tomatoes
3/4 teaspoon oregano
Directions:
1. Combine picante sauce, garlic powder, soup, tomatoes, oregano and
cheese in Crockpot.
2. Brown ground chuck and sausage until it is done. Drain very well and
place in slow cooker/Crockpot.
3. Cook on low until cheese is melted. Serve with your favorite chips.
CROCKPOT CAJUN PECANS
Ingredients:
1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper Directions:
1. Combine all ingredients in Crockpot. Cover and cook on high for 15
minutes.
2. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer
nuts to a baking sheet and cool completely.
CROCKPOT TATERS
2 pounds frozen hashbrowns
2 cans cheddar cheese soup
1 can evaporated milk
2 tbs. onion flakes
salt and pepper to taste
Combine all ingredients and put in crock pot. Cover; cook on low for 8
hours or on high for 4 hours.
CATTLEMAN'S BEEF AND BEANS
Serving Size : 8
1 pound dried pinto beans
6 cups water
3 pounds beef brisket or round roast
1 large onion -- chopped
1/2 cup dark molasses
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 bay leaf
Rinse beans under running water, place in a large kettle with water;
bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand
1 hour.
Trim all excess fat from beef; brown meat on all sides in remaining fat
in a large skillet.
Place meat in the bottom of the slow cooker; add beans and liquid,
onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more
water, if needed to cover meat and beans; cover.
Cook on high for 2 hours, stir beans, adding more liquid if needed to
keep beans and meat covered.
Turn heat control to low and cook for 8 hours, or until beans are very
tender and liquid is absorbed. Taste and season with a spoonful of hot
prepared mustard, if you wish.
Remove meat to a carving board and cut into slices; spoon beans around
beef on platter.
Per Serving (excluding unknown items): 558 Calories; 17g Fat (27.4%
calories from fat); 49g Protein; 51g Carbohydrate; 14g Dietary Fiber;
117mg Cholesterol; 642mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fat; 1
Other Carbohydrates.
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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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