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Thread: Crockpot Recipes
March 8th, 2006, 10:41 AM #1
Crockpot Recipes
4 lg. potatoes, sliced
4 carrots, sliced
1 can sweet peas, drained
2 lg. onions, sliced
1 1/2 to 2 lb. lean ground beef, browned and drained
1 lg. can tomato soup
1 small can sliced mushrooms
Water to equal soup
Place layers of the vegetables in the order given in a large crockpot. Season each layer with salt and pepper. End each layer with ground beef. Mix the soup and water and pour into crockpot.
Cover and cook on low for 6 to 8 hours or on high 4 hours. Stir occasionally.
Old Fashioned Baked Beans
1 small package navy beans
4 tbsp. granulated sugar
2 scant tsp. salt
1/4 tsp. black pepper
1 tsp. powdered mustard
1/2 c. molasses
1 (2 to 3 oz.) piece salt pork
1 med. peeled whole onion
Soak beans overnight. In a.m. drain and replace water. Parboil 10 to 15 minutes (not longer). Place onion in crock pot. Drain beans and put on top of onion. Add flavors dissolved in 1 1/2 cups of hot water. Add enough hot water to just cover top of beans. Place salt pork on top. Cover and set crock pot on high. Bring volume of water up about every 3 hours. Cook 6-7 hours.
6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.
2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard
Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crock pot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice.
Brownie Pudding Cake
1/2 cup brown sugar
3/4 cup water
2 Tablespoons cocoa
2-1/2 cups brownie mix (half of a 21.5-oz. pkg.)
1 egg
1/4 cup peanut butter
1 tablespoons soft margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips
1/4 to 1/2 cup chopped walnuts
Combine 3/4 cup water, brown sugar and cocoa in a saucepan. Bring to a boil. In the meantime, combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker. Pour boiling mixture over the batter. Cover and cook on High for 2 hours; turn heat off and let stand for another 30 minutes. Spoon into dessert dishes while warm. Serve with whipped cream or ice cream.
Yield: 6-8 servings
Pkg. cocktail hot dogs
1/4 c. mustard
3/4 c. grape jelly
Place mustard and grape jelly into crock pot. Place on high. Put hot dogs in and simmer. Great sauce for sweet and sour meatballs, too.
* 8 ounces elbow macaroni, cooked and drained
* 4 cups(16 ounces) shredded sharp Chedder Cheese
* 1 can (12 ounces) evaporated milk
* 1 1/2 cups milk
* 2 eggs
* 1 teaspoon salt
* 1/2 teaspoonblack pepper
1. Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray.
2. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
3. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.
4. Do not remove the cover or stir until it has finished cooking.Life is God's gift to you......what you do with your life is your gift to God.
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March 8th, 2006, 10:52 AM #2
Re: Crockpot Recipes
These are really good and easy to make. You can buy a large pork shoulder (butt) roast and cut it into 2-3 chunks, divide the mix up and freeze for easy meals.
1/2 cup Teriyaki Sauce
1/2 cup Stir fry sauce
1/4 cup Hoison sauce
1 Tbls. sesame oil
1 Tbls. 5 spice powder (I used Penzeys Bankok Blend seasoning)
2 large cloves garlic, chopped or pressed fine
Dry or fresh cilantro (use dry now add fresh later)
Cole slaw mix or broccoli slaw mix
12 soft flour tortillas
Mix all ingredients together except roast, cole slaw and tortillas. Place pork in plastic bag and pour mix. Smoosh around to get coverage on roast. Seal well and let sit for 8-24 hours. Put in crockpot and cook for 6-8 hours on low.
When done, transfer to cutting board and shred with two forks. Lay in tortilla with slaw mix and fresh cilantro. Add a bit of the juice, roll or fold tortilla and enjoy.
Makes 6 servings
3 cups peeled, cubed Potatoes
2 cups quartered Mushrooms
1 1/2 cups chopped Carrots
1 cup coarsly chopped Onions
2 cloves Garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp Black Pepper
2 lbs boneless, skinless Turkey breast, cut into 1" cubes
2 tbsp All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tbsp Tomato Paste
1 tsp "lite" Worcestershire Sauce
1/4 cup chopped fresh Parsley
Combine the first 8 ingredients in a 3-quart or larger crockpot.
Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.
Mix wine, broth, tomato paste and worcestershire sauce in a sm. bowl. Pour over turkey.
Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.
Note: I have omitted the White Wine and just added extra Chicken Broth in its place. It turned out fine.
1 1/2 pounds round steak -- cut in strips
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 large onion -- sliced
2 green peppers -- sliced
16 ounces canned tomatoes
10 ounces canned mushrooms -- drained
2 tablespoons molasses
3 tablespoons soy sauce
10 ounces frozen green beans -- french
Put steak, flour, salt and pepper in crockpot. Stir well to coat meat with flour. Add all remaining ingredients, cover and cook on high for 1 hour. Reuduce heat to low and cook for another 8 hours, Serve over rice,
1 pound dried black beans -- rinsed
6 cups beef broth or bouillon
1 large onion -- chopped
2 jalapeno peppers -- seeded, chopped
1 garlic clove -- crushed
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
2 (1 lb EACH) ham hocks
1/3 cup dairy sour cream or plain yogurt
1 large tomato -- chopped
In slow-cooker, combine dried beans, broth or bouillon, onions, jalapeno peppers, garlic, cumin, oregano, thyme, cloves and ham hocks. Cover and cook on LOW 9-10 hours or until beans are tender. Remove ham hocks; cool. Shred lean meat; discard skin, bones and fat. Return shredded lean ham to pot and reheat on HIGH if necessary. Spoon mixture into individual bowls.
Top each with sour cream and chopped tomato.
Sloppy Guiseppes
1 Tbsp. olive oil
1 large onion, diced
3/4 of 1 large green pepper, seeded and diced
3/4 pound lean ground beef
3/4 pound hot Italian sausage meat
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 stalk celery, sliced thin
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. chili powder, or to taste
1 tsp. sugar
1/2 salt
1/4 tsp. pepper
1 jar (26 oz.) Garlic & Cheese Chunky style spaghetti sauce
In a large skillet over medium-high heat, heat oil and saute onion and green pepper until tender. Stir in both meats and cook until no longer pink. As the meat cooks, break up the large pieces and stir to combine the meats. Drain fat from meat. Return meat to skillet. Add garlic and stir gently until you begin to smell the garlic cooking (about 2 minutes). Place meat in a 3-1/2 quart or larger crockpot. Add remaining ingredients. Stir to blend ingredients. Cook on High for 1 hour then reduce to Low and cook for another 3 to 4 hours. Serve on slightly crusty buns along with a Caesar salad. Garnish with grated Mozzarella cheese.
This cake makes its own custard-like topping.
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2 quart crockpot. Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 10:58 AM #3
Re: Crockpot Recipes
Take 3-4 boneless skinless chick breast (depending on how much you want)
2-3 cans of cream of chicken soup (depending on how much you want)
1 cup of milk
4 med potatoes
1 bag or box of frozen peas and carrots
1 small onion diced
sage, oregano, basil, parsley, paprika, ground pepper
2 pkgs of Pillsbury Cresent rolls
In crock add Chicken breast, soup, milk, potatoes, onion and all spices Cook on low for about 6hrs stir in bag of carrots and peas to crock cook for about 10min Transfer to pie plate or something similar. Unroll Cresent rolls and place on top of pie You do not need to make it pretty either. Just cover the top with the dough. Cook for 10-15 min in oven follow heating instructions on cresent roll pkg.
1 pound chuck or bottom round
1 marrow bone (optional)
2 quarts water
1/2 large onion, finely diced
1 carrot, peeled and finely diced
1 stalk celery, finely diced
2 tablespoons cup barley
2 cloves garlic, crushed
1 bay leaf
1/2 tablespoon salt
1/8 teaspoon freshly ground black pepper, or to taste
3 large Idaho or russet potatoes
Place all the ingredients except potatoes in crockpot. Cover tightly and cook overnight. In the morning, skim away any scum that rises to the top. Peel and dice potatoes and add them to the soup. Cook additional 8-12 hours. Skim away any visible fat floating on top of the soup. Remove the marrow bone, pick out the marrow and return to soup. Discard the bones and bay leaf.
Remove the meat, cut into bite-size pieces, and return to the soup. Serve hot, in large bowls, as a meal-in-one.
NOTE: An interesting variation on this soup is to substitute 1 cup of baby lima beans, soaked in water to cover overnight, for the barley.
2 medium potatoes - peeled and cut into 1"
2 lbs of ground beef
1 large onion finely chopped
1-1/2 cups ketchup - divided
3/4 cup crushed butter flavored crackers (ie ritz)
2 eggs
2 teaspoons salt
1/3 cup firmly packed brown sugar
1/2 teaspoon prepared mustard
Place the potatoes in a slow cooker. In a large bowl, combine the beef, onion, 3/4 cup ketchup, cracker crumbs, eggs and salt. Mix weel. Place over the potatoes and pat down to form a loaf. In the same bowl, combine the brown sugar, mustard and the remaining 3/4 cup ketchup, mix well. Spread over top of loaf. Cook on low setting for 6 - 10 hours. Drain excess liquid and serve!
1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream
Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.
Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
1 lb. lean ground beef
1 (26 to 28 oz.) jar tomato pasta sauce
1 (8 oz.) can no-salt-added tomato sauce
1/2 (9 oz.) pkg (about no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Brown ground beef, drain. Spray slow cooker with Pam. Spread 3/4 tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 Alfredo sauce, spreading evenly. Sprinkle with 1 cup Mozzarella cheese. Top with 1/3 ground beef mixture, spreading evenly.
Repeat layers twice, using 2 noodles in last layer. Sprinkle Parmesan cheese on top.
Cover; cook on low for 3 1/2 to 4 1/2 hours. Cut into wedges to serve.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 11:03 AM #4
Re: Crockpot Recipes
1 lb. lean ground beef
1/2 cup diced onion
1/2 cup diced green pepper
12 oz. tomato paste
2 1/2 cups water
2 teaspoons dried basil
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
3 teaspoons salt
8 oz. lasagna noodles
6 oz. grated mozzarella cheese
1 1/2 cups ricotta cheese
1/3 cup grated parmesan cheese
1. Saute the beef and vegetables in a skillet sprayed with veg. oil
2. Add the tomato paste, water and seasonings and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir often.
3. Spray a 5 qt. slow cooker with veg. oil.
4. Layer the ingredients as follows: sauce, (go easy on the sauce until you reach the last layer); then noodles (break them up to fill in where necessary, you won't notice it when cooked); mozzarella cheese; sauce; noodles; ricotta cheese; sauce; noodles; sauce (using whatever sauce if left - you should have enough to cover this layer); grated Parm. cheese.
5. Set the cooker on low and cook for 6 hours.
6. Remove the cover and let stand for 15 minutes before serving.
1 egg
1/4 cup milk
2 slices day old bread cubed
1/4 cup finely chopped onion
2 tbsp. finely chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 cup ketchup
8 medium carrots, cut into 1-inch chunks
8 small red potatoes
In a bowl, beat egg and milk. Stir in the bread cubes, onion, green pepper salt and pepper.Add the beef and mix well. Shape into a round loaf. Place in a crockpot. Spread ketchup on top of loaf, Arrange carrots around loaf, Peel a strip around the center of each potato; place potatoes over carrots. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 7-8 hours longer or until no pink remains in the meat and the vegetables are tender.
8 slices bread, cubed (I use Hearty White Bread by Pepperidge Farms)
4 eggs
2 cups milk
1/2 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 tsp. ground cinnamon
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 cup water
3/4 cup sugar
1 tsp. vanilla extract
Place bread cubes in a greased slow cooker (I used my 5-qt. Rival). In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread; stir. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook for 3-4 hours or until a thermometer reads 160°F. Just before serving, melt butter in a saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding (it's good with half and half instead, too).
NOTE: The pudding recipe called for 1/4 cup sugar, but the second time I made it I doubled it to 1/2 cup and we thought it was better, but still not too sweet.
YIELD: 6 servings.
8 Lg Potatoes, cubed
2 Med Onions, chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley, dry
6 cup Water
2 cup Milk
1/2 cup Flour, mixed with water
Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.
NOTES: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.
Serving Size : 8
3 lb Ground beef
1 c Onion, chopped
2 cl Garlic, minced
1 1/2 c Ketchup
1 c Green pepper, chopped
1/2 c Water
4 tb Brown sugar
4 tb Prepared mustard
4 tb Vinegar
3 ts Chili pepper
Hamburger buns
In a large skillet, brown ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain off fat. Combine remaining ingredients (except buns) in crockpot. Stir in meat mixture. Cover and cook on low 6-8 hrs. or on high for 3-4 hrs. Spoon onto hamburger buns. Serves 8 to 10.
5 to 6 pork chops, 1 to 2 inches thick
1 can (7 oz) whole kernel corn, undrained
1 cup soft bread crumbs
1 tbs instant minced onion
2 tbs minced green pepper
1 tsp salt
1/2 tsp sage
Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Serves 5 to 6.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 11:16 AM #5
Re: Crockpot Recipes
Rump Roast Au Jus
this is a wonderful way to do rump roast in the crock pot. It creates a wonderful juice while it cooks; serve it over individual servings of beef. You'll want the cut to be between 4 and 5 pounds
1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
1/2 teaspoon celery salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
4 1/2 pounds rump roast
1/2 cup water
1 In a small bowl, mix together black pepper, paprika, chili powder, celery salt, red pepper, garlic powder, and mustard. Rub mixture over the surface of the meat.
2 Place meat in a slow cooker, and add 1/2 cup water. Cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.
2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.
2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more. Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
3-4 lb port lion roast, well trimmed
salt & pepper
4 to 6 apples, quartered
1/4 cup apple juice (didn't have any, used orange)
3 Tbl brown sugar
1 tsp ground ginger
Place apple quarters on bottom of CP. Place roast on top. Sprinkle w/salt & pepper. Combine apple juice, sugar & ginger. Spoon over roast, covering entire top. Cover & cook on LOW 10-12 hrs. TASTY! ) The apples will look gross, but they are tasty too.
Leftover pork roast: shred, mix with barbeque sauce. Serve with white rice and pineapple.
4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspon pepper
1/4 teaspoon paprika
1 tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped
1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 14 1/2 ounce can crushed tomatoes
1 10 oz package frozen peas
Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the Crock-pot.
In a small bowl, combine remaining ingredients except the peas. Pour over chicken. Cover: cook on Low 7-9 hours (High 3-4 hours) One hour before serving, add peas. Serve over rice.
Makes 4 servings.
1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry ingreds; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish). Cover with foil and tie a string tightly around it to keep foil down. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivet (I modified a metal veggie steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.
3 bacon slices
1/2 pound ground round
1 cup finely chopped onion
1 (15.5 oz) can lima beans, drained
1 (15 oz) can pork and beans, undrained
1 (15oz) can light red kidney beans, drained
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 tsp dry mustard
1. Cook bacon until crisp, crumble and set aside.
2. Cook beef and onion in skillet and crumble.
3. Place bacon, beef mixture and other ingredients in slow cooker. Stir well. Cover and cook on high 1 hour. Reduce to low and cook 3-4 hours.
1 lb swiss steak or round steak cut into chunks
1 can condensed beefy mushroom soup (I used Campbell's)
1 can water
1 packet Lipton onion soup mix
Cook on high for at least 8 hrs. The beef comes out really tender and tasty.
Serve over noodles, potatoes, or rice.
1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8.
I served this over buttered noodles instead of the buns.
1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours.
Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up.
1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream
Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.
Throw about 1 1/2 lbs of boneless ribs in the CP on low with enough water to cover, about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a couple dashes of ketchup. Cook on low about 5 hours until done. Throw on the BBQ to crisp them up and baste with more BBQ sauce.
3lbs Top Round Pot Roast
1 small onion
1 pack button mushrooms
3 Tbsp water
1/4 cup ketchup
1/4 cup red wine
2 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/2 tsp table salt
1/8 tsp black pepper
1 clove garlic
2 Tbsp cornstarch
3 Tbsp water
Trip all visible fat from meat; place in slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt, pepper, and garlic. Pour over meat. Cover and cook on LOW about 8 hours. Remove meat and slice. Keep meat warm and turn control to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on High until thickened. Serve with Sauce.
Last edited by Kitchen Witch; March 8th, 2006 at 12:00 PM.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 11:25 AM #6
Re: Crockpot Recipes
2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar
Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.
SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.
Slice onions thin, then pile in crockpot. You can use as many onions as you want. Top with up to a 1/2 cup of butter, put on low and cook overnight (about 10 hours). Wake up to the smell of onions cooking. If they are not browned to your liking, turn up to high for about 1-2 hours. You can also dump in the rest of the ingredients for french or regular onion soup.
8oz Kielbasa sausage, cut in 1/4" slices
1 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced
1 medium Green Pepper, diced
2 Celery stalks, thinly sliced
1 TBSP Chicken bouillon granules
1 TBSP Steak sauce
3 Bay leaves or 1 tsp dried Thyme
1 TSP sugar
1/4 to 1/2 TSP Hot Pepper sauce
1 cup uncooked instant Rice
1/2 cup chopped Parsley (optional)
Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in crockpot. Cover and cook on LOW for 8 hours.
Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25 minutes. Stir in parsley if desired.
Makes 5 servings
2 pounds pork steaks
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve hot.
1 lb dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 large onion, chopped
1/2 c dark molassas
2 tsp. salt
1/2 tsp ground ginger
1/2 tsp. dry mustard
1/4 tsp. pepper
1 bay leaf
Please Note: I will be throwing this on the bbq before I put in crockpot. This might also be good with bbq sauce. When you take the meat out and slice pour the bbq sauce over meat.
1. Rinse beans under running water, Place in a large kettle with water. Bring to boiling; cove kettle;lower heat;cook 15 minutes;let stand 1 hour.
2. Trim all fat from beef; brown meat on all sides in remaining fat in large skillet. (This is where I will bbq).
3. Place meat in bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if need to cover meat and beans. Cover.
4.Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
5. Turn 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.
6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter.
1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina
Place or throw ribs in crock pot. Put in rest of ingredients and cook low for 5-7 hours.
4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
1/2 cups all purpose flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 Tbsp vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker or crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles
Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to CP and heat through. It takes the noodles about 20 minute to cook. Serves about 6 hungry folks. I use a 5 qt CP for this. I also use frozen chicken breast right out of the freezer.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 11:38 AM #7
Re: Crockpot Recipes
1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast
non-stick cooking spray
Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.
1 hour before serving, prepare chive dumplings:
3 tbl. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk
Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice
Trim fat from steak; slice into thin strips. Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on LOW about 4 hours. Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with water in a small bowl and stir into steak mixture. Cover and cook on HIGH 15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with onions. Serve with rice.
2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts
Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.
4 cans of Cream of Potato soup
4 cans of New England Clam Chowder
2 cans minced clams with juice
1 onion, chopped and sauteed in
1 stick butter
1 quart half and half
Saute onions in butter, then add all ingredients in crockpot for 4 hours...
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted cocoanut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.
When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.
Horseradish Sauce
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.
3 lbs country style ribs
1 large can sauerkraut
1 1/2 lbs red salad potatoes
Salt and pepper to taste (after cooking)
Add ribs to bottom of crock pot. Wash potatoes and then lay on top of ribs. Add kraut and simmer on low crock pot setting for 7-9 hours. I usually check them at about 7 hours and see if they need a "boost of heat" and I might cook them on high for an hour. Taste to see if you need salt and pepper. Ribs should fall off the bone!
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda (diet is fine)
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper (regular black or cayenne)
Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a szchewan flavor.
1 1/2 lbs beef chuck, cut in 2" cubes
2 tbs flour
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 can (16 oz) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water
Place beef in slow cooker (crockpot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving. Serves 4 to 6.
2 large chicken breasts
12 oz jar of salsa (I used medium)
1 can of cream of chicken soup
1 can of diced green chiles (mild)
1 1/2 cups of grated cheese (I used a cheddar and jack blend)
1 small onion
A handful of spanish olives~sliced
2 tbls. of cooking tapioca
Flour tortillas
Combine all ingredients, except tortillas, in crockpot. Cook on low, 8 hours. Spoon concoction onto warmed tortillas and roll.
2 lbs crumbled and cooked ground beef, drained
1/2 cup sliced or diced onion
1 cup sliced celery
1 can sliced water chestnuts
1 can mushrooms
1/2 (or so) rice
2-4 cups water
1/2 cup soy sauce
1/4 cup beef stock or broth
1 tbls brown sugar
Salt/Pepper to taste
1 tbls.cornstarch mixed with 1 tbls. water
chowmein noodles
In crockpot put all ingredients from beef to brown sugar and stir until incorporated. Do not put all the water in, just enough to barely cover the ingredients (rice will absorb water as it cooks). Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny. Add the cornstarch/water mix and turn on high for about 20 minutes or so. Serve over chow mein noodles. Serves 4-6
Last edited by Kitchen Witch; March 8th, 2006 at 12:02 PM.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 11:57 AM #8
Re: Crockpot Recipes
1 lb. dried Navy or Great Northern Beans
1 tsp. Vegetable Oil
2 medium Onions, chopped
3/4 cup Canadian-style Bacon, diced
6 cloves Garlic, minced
1 tsp. dried Thyme
Dash of crushed Red Pepper
1/4 cup Molasses or Maple Syrup
1/4 cup Ketchup
2 Tbs. Worcestershire sauce
1 Tbs. Dry Mustard
3 cups Water, boiling
2 Bay Leaves
2 Tbs. Cider Vinegar
Salt and Pepper to taste
Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans, discarding any anomalies; place them in a 3-1/2-quart stock pot.
In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon. Cook, stirring often, until the onions are softened, usually about 5 minutes.
Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more. Add the mixture to the beans in the crock pot.
Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine.
Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours.
Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper.
6 servings
3-pound boneless beef tip roast
1 tsp. salt
1 tsp. mixed dried herb leaves
1/2 tsp.pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar (or use red wine vinegar)
Spray 12" skillet with cooking spray;heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
Place garlic in a 4-5 quart slow cooker. Place beef on garlic. Pour vinegar over beef.
Cover and cook on low heat setting 6-8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches . Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
2 lb. beef round steak
1 tbsp. cooking oil
1 onion
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of broccoli soup
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tbsp. garlic powder
1 tbsp. Worcestershire sauce
1/4 c. red or white wine
3/4 tsp. salt
1/2 tsp. pepper
Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in bottom of 4 quart crock pot. Place browned meat atop onion. In a bowl combine remaining ingredients; pour over meat. Cook on high heat setting for 5 hours. Serve over rice with steamed broccoli side dish. Serves 4.
1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1" cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)
In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or high for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.
6 cups (30 oz) sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1 cup water
1/4 cup cider vinegar
1/4 cup Sugar Twin of Sprinkle Sweet
2 Tblsp quick cooking tapioca
1/4 tsp black pepper
2 tsp dried parsley flakes
1/4 cup Hormel Bacon Bits
In a slow cooker, combine potatoes, onions, and celery. In a medium bowl, combine water, vinegar, Sugar Twin, tapioca, black pepper, and parsey flakes. Pour mixture over potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Stir in bacon bits. Serve warm.
1-3 pound rump roast, trimmed -- (3 to 5 pounds)
1 package Good Seasons Italian Dressing Mix
1 cup water
1 package au jus gravy packet
2 teaspoons Italian seasoning
6 pepperoncini peppers
Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in crock pot. Add peppers if desired. Cook on Low about 5-7 hours. Break up roast and cook 1 hour more. Serves 6.
1/2 lb Lean pork, cut into strips
1 t Sesame oil
1/4 lb Fresh mushrooms, sliced
1/4 t Dried red pepper flakes
1 Can sliced water chestnuts
1 c Cubed firm tofu
1/2 c Bamboo shoots, sliced
2 c Chicken broth
2 T Soy sauce
2 c Water
2 T Rice wine vinegar
Green onions, chopped
In a slow cooker combine pork, mushrooms, water chestnuts, bamboo, vinegar, soy sauce, oil, pepper flakes, tofu, broth and water. Cover and cook on low for 7-8 hours. Serve hot, garnish with green onion.
2 cups cooked, chopped chicken
48 oz canned great northern beans
16 oz shredded monterrey jack cheese
16 oz jar salsa *
1 14 oz. can chicken broth
1 12 oz can beer
Toppings (optional):
Crushed tortilla chips or tortilla strips
Shredded cheese
Sour Cream
Green Onions
Stir all chili ingredients together and cook on low for 6 hours or more.
Serve with toppings, if desired.
Medium salsa will give the chili quite a bite. If you want it a little tamer, use mild. I've never tried it with hot salsa but it would be very hot.
1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 c. shredded cheddar cheese
9 corn tortillas
Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times. Cover and cook on Low 6-8 hours.
1 box macaroni -- (8 ounces) (cooked)
3 cups grated cheese
1 can evaporated milk -- (16 oz.)
1 1/2 cups sweet milk
2 eggs
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste
Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 11:58 AM #9
Re: Crockpot Recipes
2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown sugar
2 Tbls. soft butter
2 tsp. vanilla
1/2-1 tsp, nutmeg
3 eggs beaten
1/2-1 cup raisins
Thoroughly combine rice with all remaining ingredients. Pour into lightly greased crockpot. Cover and cook on High for 1-2 hours or on low for 4-6 hours. Stir during first 30 minutes.
This recipe may be doubled for the 3 1/2 or 4 qt models.
1 (4 lb) beef brisket
1 large onion sliced and separated into rings
3/4 tsp pepper
3 tbls all-purpose flour
3 tbls brown sugar
2 garlic cloves, minced
3/4 cup beer
1/2 cup chili sauce
Trim fat from brisket; cut in half. Place onion rings in slow cooker. Sprinkle with pepper evenly over brisket. Place brisket halves over onion rings. Place flour, br sugar and garlic in a small bowl, gradually add beer and chili sauce, stirring until well blended. Pour over brisket. Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-8 hours our until tender. Makes 12 servings.
4 skinless, boneless chicken breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons tomato paste
1/2 cup water
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
salt and pepper to taste
Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf. Cook on Low setting for 8 hours, until chicken and vegetables are tender
1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans -- or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.
1 pound ground beef
chopped onion -- to taste
2 cans tomatoes -- (1 lb.) cut up
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (12 oz.)
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.
1 1/2 loaves of bread toasted
2 pieces of celery
1 onion
1 stick of margarine
1 can of chicken broth
2 t salt
1/2 t pepper
2 t sage
2 eggs
Toast the bread and tear into pieces. Saute onion and celery in butter until soft. Mix everything together and add enough water to make it soupy and put in crock pot. Cook on low for 6 hours.
Teriyaki Sauce:
1 tsp ground ginger
1 TBLSP sugar
1/2 cup soy sauce
one clove of garlic, crushed
*You can also add sherry or orange juice to add to the flavor.
Put this in a crockpot with steak or chicken and cook for 6 hours on low.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 02:13 PM #10
Re: Crockpot Recipes
1 lb. pork tenderloin, cubed
16 oz. chunky salsa
45 oz. canned black beans, rinsed and drained
1/2 cup chicken broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
1/4 cup sour cream
Place tenderloin in your slow cooker. Add remaining ingredients except sour cream. Cover and cook on low for 8 hours. Serve with sour cream.
3 lbs chicken, cut up
1/2 cup green onions, chopped
1/2 cup soy sauce
1/4 cup white wine
1/2 cup water
1/2 cup honey
Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place in broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.
16 oz pkg pound cake mix
1/4 cup brown sugar
1 tablespoon flour
1/4 cup finely chopped nuts
1 teaspoon cinnamon
Mix cake mix according to directions on package. Liberally Grease and flour a 2-lb coffee tin. Pour cake mix into coffee tin. Mix brown sugar, flour, nuts and cinnamon together. Sprinkle over top of cake mix. Place coffee tin in your slow cooker. Cover with several layers of paper towels. Cover slow cooker and cook on high for 3 to 4 hours.
5 boneless skinless chicken breasts (or any chicken pieces)
lemon pepper seasoning
2 tablespoon melted butter
Sprinkle chicken breasts with lemon pepper seasoning to taste. Place chicken in slow cooker. Pour melted butter over top of chicken. Cover and cook on low for 8 to 10 hours.
8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves
Place chicken breasts in your slow cooker. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.
Makes 6 to 8 servings.
2 large green bell peppers
2 large red bell peppers
1/2 c converted white rice (Uncle Ben's)
1 (15.25 oz) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
3 green onions, chopped
1/4 tsp seasoned salt
1/4 tsp garlic pepper
1 (14.5 oz) can diced tomatoes, undrained
1/3 c dry red wine
1 (6 oz) can tomato paste
Slice tops off peppers & carefully remove seeds & inner ribs. Remove stems from tops & chop remaining pepper pieces. Stand the peppers upright in a 5 qt slow cooker. In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well. Stuff peppers with corn mixture, dividing evenly & packing lightly. Mix remaining tomatoes & their liquid with wine & tomato paste until well blended. Pour over & around the peppers in slow cooker. Cover & cook on low for 6 - 7 hours, or until rice is cooked & peppers are tender, but still hold their shape.
1 onion, chopped
2 carrots, chopped
2 turnips, chopped
4 dried figs, chopped
8 new potatoes
3/4 cup white wine
3/4 cup beef stock
4 lbs rump roast
4 gingersnap cookies, crushed
Place veggies in the bottom of your slow cooker. Add the figs, wine and the beef stock. Put the roast on top. Cover and cook on low for 8 to 10 hours. Set to high heat and add gingersnap cookies, cook until thickened.
3/4 pound thin beef strips
2 cups fresh broccoli flowerets
1 package McCormick Brown Gravy Mix
1 cup water
Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours.
6 small potatoes
6 small onions
6 medium carrots
1 boneless beef chuck roast (approximately 3 pounds)
Salt and pepper to taste
1 cup water
Place all ingredients in your slow cooker in the order listed. Cover and cook on low for 8 hours.
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 02:19 PM #11
Re: Crockpot Recipes
* 1 onion -- chopped
* 1 clove garlic -- minced
* 2 tablespoons butter
* 1 pound cabbage
* 1 quart sauerkraut -- rinsed and drained
* 1/2 pound mushrooms -- sliced
* 1 pound boneless pork butt -- cut in 1" cubes
* 1 pound boneless veal -- cut in 1" cubes
* 1/2 pound Polish sausage -- sliced 1/2" thick
* 1/2 cup beef stock
* 1 cup chopped tomatoes
* 2 tart apples -- diced
* 1/2 cup pitted prunes
* 1 bay leaf
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 cup red wine
Combine all ingredients in crockpot and cook on low 8 to 10 hours. Serves 6.
Brunswick Stew
This Brunswick stew is as American as apple pie. Make this stew with chicken or rabbit.
* 2 slices bacon -- diced
* 3 tablespoons flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* pinch cayenne
* 1 4-lb chicken or rabbit -- cut up (with giblets if chicken is used)
* 3 onions -- thinly sliced
* 4 tomatoes -- chopped
* 1 red bell pepper -- chopped
* 1/2 teaspoon dried leaf thyme, crumbled
* 2 cups lima beans -- fresh
* 2 cups corn kernels
* 1/2 cup okra -- sliced
* 2 tablespoons chopped parsley
* 1 tablespoon Worcestershire sauce
Cook bacon in its own fat until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces in the rendered fat with the onions. Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme to crockpot with meat. Cover and cook on low 6 to 8 hours. Add remaining ingredients including reserved bacon, cover and cook on high 25 minutes or until vegetables are tender.
Crockpot Brunswick stew serves 6.
Spicy Wine Crockpot Roast
* 3-4 lb. beef pot roast
* 1 onion, chopped
* 1 pkg. brown gravy mix
* 1 c. water
* 1/4 c. catsup
* 1/4 c. dry red or white wine
* 2 tsp. mustard
* 1 tsp. Worcestershire sauce
* 1/8 tsp. garlic powder
* Salt & pepper
Salt and pepper roast. Place in crockpot. Combine remaining ingredients and pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in small amount of water and serve over the meat.
Crockpot Texas Hash
* 2 lbs. ground beef
* 2 sm. onions, chopped
* 2 green peppers, chopped
* 2 (16 oz.) cans tomatoes
* 1 c. rice
* 2 tsp. Worcestershire sauce
* 2 1/2 tsp. chili powder
* 2 1/2 tsp. salt
Brown ground beef in skillet, stirring until crumbly; drain. Place in crockpot. Add remaining ingredients; mix well. Cook, covered on low for 6 to 8 hours, adding water if necessary. 8 servings.
Crockpot Swedish Meatballs
* 1 1/2 c. fresh bread crumbs
* 1 1/2 lbs. ground chuck
* 2 eggs
* 1 3/4 tsp. salt
* 1/8 tsp. cardamom, optional
* 1/8 tsp. pepper
* 2 tbsp. flour
* 1 c. milk or cream
* 1/2 lb. lean ground pork
* 1 med. onion, chopped fine
* 1/8 tsp. nutmeg
* 10 1/2 oz. can beef consomme or broth
* 2 tbsp. butter, melted
* 1/4 tsp. allspice
Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well. Shape into 1 inch balls. Place on broiler pan and bake for 15 minutes at 400 degrees. Put browned meatballs in crockpot. Add 1/2 can beef consomme or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours). To thicken gravy, turn crockpot to high. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consomme and pour into crockpot. Cook until thickened, about 45 minutes.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 02:32 PM #12
Re: Crockpot Recipes
Veal Stew Recipe
Veal stew with sour cream and tomatoes cooked in the crockpot.
* 2 pounds boneless veal -- cut in 1" cubes
* 2 tablespoons flour
* 3 tablespoons butter
* 3 tablespoons corn oil
* 2 onions -- finely chooped
* 3 potatoes -- thinly sliced
* 2 zucchini -- sliced
* 2 bell pepper -- sliced
* 3 tablespoons chopped parsley
* 1 cup green beans -- cut up
* salt and pepper -- to taste
* 1 pound tomatoes -- sliced
* 1 cup sour cream
Saute veal in butter and oil. Add onions and cook until browned. Put the potatoes in the bottom of a crockpot. Add the browned meat, onions and remaining ingredients, except the sour cream, placing the tomatoes on top. Cover and cook on low 6 to 8 hours. Stir in sour cream when ready to serve.
Crockpot Tomato Steak
* 1 med. round steak
* 1 1/2 cans stewed tomatoes
* Salt & pepper
Cut round steak into 4 to 5 sections. Place in crockpot. Add stewed tomatoes, salt and pepper to taste. Turn on low and let cook all day.
Crockpot Cheese Souffle
* 14 slices fresh white bread, crust removed
* 3 c. grated sharp cheese, Cheddar
* 1/4 c. oleo
* 6 lg. eggs
* 3 c. milk, scalded
* 2 tbsp. Worcestershire sauce
* 1/2 tsp. salt
* Paprika
Tear bread in small pieces. Place 1/2 in well greased crockpot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
Crockpot Spanish Rice
* 2 lbs. ground chuck or beef
* 1 med. onion, chopped
* 1 green pepper, chopped
* 1 (28 oz.) can stewed tomatoes
* 1 (16 oz.) can tomato sauce
* 1 1/2 c. water
* 2 1/2 tsp. chili powder (or to taste)
* 2 tsp. seasoned salt (to taste)
* 2 tbsp. Worcestershire sauce
* 2 c. raw rice, converted
* 3 stalks celery, chopped
Brown beef in skillet and drain off fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).
Crockpot Spanish Rice
* 2 lbs. ground chuck or beef
* 1 med. onion, chopped
* 1 green pepper, chopped
* 1 (28 oz.) can stewed tomatoes
* 1 (16 oz.) can tomato sauce
* 1 1/2 c. water
* 2 1/2 tsp. chili powder (or to taste)
* 2 tsp. seasoned salt (to taste)
* 2 tbsp. Worcestershire sauce
* 2 c. raw rice, converted
* 3 stalks celery, chopped
Brown beef in skillet and drain off fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).
Crockpot Spanish Rice
* 2 lbs. ground chuck or beef
* 1 med. onion, chopped
* 1 green pepper, chopped
* 1 (28 oz.) can stewed tomatoes
* 1 (16 oz.) can tomato sauce
* 1 1/2 c. water
* 2 1/2 tsp. chili powder (or to taste)
* 2 tsp. seasoned salt (to taste)
* 2 tbsp. Worcestershire sauce
* 2 c. raw rice, converted
* 3 stalks celery, chopped
Brown beef in skillet and drain off fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired). Back to the Index!
Lamb Shanks, Sausages and Beans
* 2 onion -- chopped
* 3 tablespoons butter
* 1 pound small white beans -- soaked overnight
* drained
* 3 lamb shanks
* 4 carrots -- sliced
* salt and pepper -- to taste
* 1 bay leaf
* 4 garlic sausages -- sliced 1/2-inch thick
Place beans in bottom of crockpot and add remaining ingredients except sausages, with 1 1/2 quarts water. Cover and cook on high 2 hours, then on low 10 to 12 hours. Add sausages, cover and cook on high 30 minutes. Serves 4.
Good Season's Crockpot Chicken
* 4-6 chicken breasts
* 1/4 c. white wine
* 1 pkg. Good Seasons Italian salad dressing mix
Brown chicken breasts in skillet. Place chicken in crockpot. sprinkle dressing mix over chicken. Add wine. Cover and cook on high for about 4 hours.
Waldorf Astoria Stew - Crockpot
* 2 lbs. beef - Sirloin, cut up (raw)
* 2 c. potatoes, cut in lg. pieces
* 2 c. carrots, cut in lg. pieces
* 2 c. celery, cut in lg. pieces
* 1 bag frozen onions (small)
* 1 slice white bread, cut up
* 1 (16 oz.) can whole tomatoes (and juice)
* 2 tbsp. dry minced onion
* 3 tbsp. quick cooking tapioca
* 1 tbsp. sugar
* 1 can tomato soup
* Salt to taste
* Pepper to taste
Place all in a large crockpot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add whatever additional vegetables you like. 6 to 8 servings.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 02:44 PM #13
Re: Crockpot Recipes
Crockpot Shrimp Creole
* 1 1/2 c. diced celery
* 1 1/4 c. chopped onion
* 3/4 c. chopped bell pepper
* 1 (8 oz.) can tomato sauce
* 1 (28 oz.) can whole tomatoes
* 1 clove garlic*
* 1 tsp. salt
* 1/4 tsp. pepper
* 6 drops Tabasco (opt.)
* 1 lb. shrimp, deveined & shelled
*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.
Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp. Stove top version, if you don't have a crockpot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.
Crockpot Shrimp Marinara
* 1 (16 oz.) can of tomatoes, cut up
* 2 tbsp. minced parsley
* 1 clove of garlic, minced
* 1/2 tsp. dried basil
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 tsp. dried oregano
* 1 (6 oz.) can tomato paste
* 1/2 tsp. seasoned salt
* 1 lb. cooked shelled shrimp
* Grated Parmesan cheese
* Cooked spaghetti
In a crockpot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.
Old - Fashioned Vegetable Soup In Crock Pot
* 2 lb. soup bones or 1 lb. beef short ribs
* 2 qt. water
* 1 tsp. salt
* 1 tsp. celery salt
* 1 sm. onion, chopped
* 1 c. carrots, diced
* 1/2 c. celery, diced
* 2 c. potatoes, diced
* 1 lb. can whole kernel corn, undrained
* 1 lb. can tomatoes or home canned, cut up
* 2 turnips, peeled and finely chopped
Place the meat, water, salts, onions, carrots and celery in crock pot. Cover and cook on low for 4-6 hours. Remove bones, chop meat and return to pot. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2-3 hours more. Serves 10-12.
Barley Soup For Crock Pot
* 1 lb. stew beef, cut in 1/2" cubes
* 1 med. onion, chopped
* 2 stalks celery, chopped
* 2 carrots, diced
* 3/4 c. barley
* 1 bay leaf
* 1 tsp. salt
* Pepper to taste
* 6 c. beef stock
Cook on low in crockpot for 6 to 8 hours stirring occasionally.
Beef Bourguignon - Crock Pot
* 1 lb. bacon, cooked, reserve grease
* 3 lbs. beef, cubed
* 1 bottle red wine
* 1 lb. onion, chopped
* 1 lb. celery
* 1 lb. carrots, chopped
* 2 cloves garlic, chopped
* Chopped shallots (optional)
* 1 bay leaf
* Salt & pepper
* Flour
Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Cook on low 8 - 10 hours.
Crockpot Beef Barley Soup
* 1 pound stew beef
* 2 cup carrots, sliced thin
* 1 cup celery, thin sliced
* 3/4 cup chopped green pepper
* 1 cup chopped onion
* 1/2 cup barley
* 1/4 chopped parsley
* 3 beef bouillon cubes or equivalent beef base
* 2 tsp. salt
* 3/4 tsp. dried basil
* 2 tbsp. catsup
Layer in crockpot: Vegetables and meat then barley and remaining ingredients.
Cover with 5 cups water. Do not stir. Cook on low for 9 to 11 hours. Serves 4 to 6.
Beef Tips In The Crock Pot
* stew beef, 1 1/2 to 2 1/2 pounds
* 1 env. Lipton onion soup
* 1 can golden mushroom soup
* 1/2 c. red wine
* 1 can mushrooms, drained
Mix all together in crockpot; cover and cook 8 to 10 hours on low setting. Serve over rice or noodles.
Crockpot Candy
* 2 lbs. white almond bark
* 4 oz. bar German chocolate
* 12 oz. pkg. semi-sweet chocolate chips
* 24 oz. jar dry roasted peanuts
Put all ingredients in crockpot; cook 1 hour on high. Do not stir. Turn crockpot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in an air-tight container.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 02:58 PM #14
Re: Crockpot Recipes
Crockpot Carnitas
* 2 to 4 lb. pork butt roast
* 4 garlic cloves
* 1 fresh jalapeno pepper
* 1 bunch fresh cilantro
* 1 lg. can lite beer
* Corn tortillas (without lard)
Insert garlic cloves in roast; place in crockpot with whole pepper and half bunch of cilantro which has been chopped. Season to taste. Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove meat; shred. Serve in steamed tortillas with tomatoes, onions, cheese and cilantro. Great with refried beans and Cabbage Salad.
Cabbage Rolls - Crock Pot
* 8 or more lg. cabbage leaves
* 1 lb. ground beef
* 1 egg, beaten
* 1 can tomato soup
* 1/4 tsp. pepper
* 4 tbsp. onion, chopped
* 1 c. rice, cooked
Pour boiling water over cabbage leaves and let stand for 5 minutes. Season meat, add onion, rice and beaten egg. Roll a portion of the filling into each leaf. Fasten ends with toothpicks. Place in crockpot and cook on low for 10 to 12 hours.
Crockpot Cabbage Rolls
* 12 lg. cabbage leaves
* 1 lb. lean ground beef or lamb
* 1/2 c. cooked rice
* 1 (6 oz.) can tomato paste
* 3/4 c. water
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1/4 tsp. leaf thyme
* 1/4 tsp. nutmeg
* 1/4 tsp. cinnamon
Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.
Crockpot Cheese Soup
* 2 cans cream of celery soup
* 1 soup can of milk
* 1 lb. cheddar, cubed
* 1 tsp. Worcestershire sauce
* 1 tsp. paprika
Put all in crockpot on low for 4 to 6 hours. Serve with croutons.
Chicken And Noodles In Crock Pot
* 1 pkg. chicken, boneless breasts or thighs
* 1/4 c. white wine
* 1 can cream of mushroom soup
* 1 c. sour cream
* 1/4 c. flour
* Cooked noodles
Place chicken in crockpot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravy over hot cooked noodles.
Crockpot Cube Steak And Gravy
* 2 to 2 1/2 lbs. steak (salted and peppered)
* flour
* 1 pkg. onion gravy mix
* 1 can cream of mushroom soup
* 2 c. water
Dip steak in flour, fry until brown. Place in crockpot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice.
Crockpot Sauce For Hot Dogs
* 5 lb. hot dogs
* 32 oz. ketchup
* 1/4 pkg. brown sugar
* 1 tsp. dry mustard (rounded)
* 1 1/2 tbsp. white vinegar
Mix up in crockpot. Add hot dogs.
Crockpot Pumpkin Tea Bread
* 1/2 c. oil
* 1/2 c. sugar
* 1/2 c. brown sugar
* 2 beaten eggs
* 1 c. canned pumpkin
* 1 1/2 c. sifted flour
* 1/2 tsp. salt
* 1/2 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1 tsp. soda
* 1 c. chopped walnuts
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crockpot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No fair peeking until last hour.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 03:04 PM #15
Re: Crockpot Recipes
Sauerbraten In The Crock Pot
* 1 chuck roast (about 4 lbs.)
* Salt and pepper to taste
* 2 onions, sliced
* 1 (10 3/4 oz.) can condensed beef broth
* 1/3 c. liquid brown sugar
* 1/3 c. cider vinegar
* 8 gingersnaps
* Noodles
Sprinkle roast on all sides with salt and pepper. Place roast in crockpot; add onion, broth, brown sugar, and vinegar. Cover tightly; cook 5 to 6 hours on high, turning occasionally. Remove roast and set aside. Add crumbled gingersnap to the sauce in the crockpot. Stir until sauce thickens. Slice meat and spoon sauce over slices. Serve over noodles.
Indian Pudding
* 3 c. milk
* 1/2 c. cornmeal
* 1/2 tsp. salt
* 3 eggs
* 1/4 c. light brown sugar
* 1/3 c. molasses
* 2 tbsp. butter
* 1/2 tsp. cinnamon
* 1/4 tsp. allspice
* 1/2 tsp. ginger
Lightly grease crock. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
Swedish Steak For The Crock Pot
* 4 lbs. boneless round steak
* Salt and pepper
* 1 tsp. dill weed
* 1 med. onion, sliced
* 1 beef bouillon cube, crumbled
* 1/2 c. water
* 1/4 c. flour
* 1/4 c. water
* 1 c. sour cream
Cut meat into serving size pieces. Sprinkle with salt and pepper. Place in crockpot. Add dill, onion, bouillon cube, and 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4 cup cold water. Turn control to high. Cook for 10 minutes or until slightly thickened. Stir in sour cream. Turn off heat. Serve sauce over meat with mashed potatoes or noodles. Serves 6 to 8.
Crockpot Italian Vegetable Soup
* 1 can corn
* 1 can Italian zucchini squash
* 1 (16 oz.) can tomatoes
* 1 (8 oz.) can tomato sauce
* 2-3 diced potatoes
* 1-2 lbs. hamburger
* 2 tbsp. oregano leaves
* A pinch basil leaves
* Couple shakes garlic salt
* 3 bay leaves
Brown hamburger. Drain well. Add all ingredients in crockpot. Cook on low 6- 8 hours. Recipe doubles nicely for family serving.
Stuffed Cabbage, Ukrainian Style
* 1 1/2 pounds lean ground beef
* 1 cup cooked rice
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 8 to 10 large cabbage leaves -- blanched, wilted
* 1 cup tomato sauce
* 1 6 oz can tomato paste
* 1 onion -- chopped
* 1/4 cup vinegar
* 3/4 cup water
* 2 tablespoons sugar
* 8 gingersnap cookies -- crushed
Combine meat, rice, salt and pepper. Fill each leaf with about 1/2 cup of the mixture, fold in sides like an envelope, then roll up and place seam side down in crockpot. Combine remaining ingredients and pour over cabbage rolls. Cover and cook on low 6 to 8 hours.
Serves 4.
Turkey Soup Crockpot Style
* 1 lb. ground turkey
* 1/4 tsp. pepper
* 1/4 tsp. oregano
* 1/4 tsp. basil
* 3 tsp. beef bouillon
* 3 c. boiling water
* 1 c. (8 oz.) tomato sauce
* 1 tbsp. soy sauce
* 1 c. diced celery
* 1 c. diced carrots
* 1 lg. diced onion
* 1 c. fresh mushrooms
* 1 c. diced green pepper (optional)
Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours. Add mushrooms and turn up to high for 10 to 15 minutes. Serve with rolls or garlic bread.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 03:23 PM #16
Re: Crockpot Recipes
Vegetables In Crockpot
* 1 cabbage
* 1 c. broccoli
* 1 c. garbanzo beans
* 1 bunch celery
* 6 carrots
* 1 onion in lg. pieces
* 1 pkg. dried onion soup
* Any extra vegetable you want
* 1 lg. can V8
Put all ingredients in crockpot on low. Cook all day and serve.
Crockpot Posole
* 1-1 1/2 lb. pork country ribs
* 1 c. chopped onion
* 1 can white hominy
* 1 can yellow hominy
* 1 can whole tomatoes
* 1 clove garlic, minced
* 2 tsp. chili powder
* 1 tsp. salt
* 1/2 tsp. thyme
Debone and cube ribs. Brown pork in oil in skillet. Add onion and saute. Drain fat. Combine pork, onion and remaining ingredients in crockpot. Cook on low heat for 5 hours or longer.
Crockpot Sausage & Potatoes
* About 1 1/2 lbs. Polish sausage, sliced
* 1 lg. pkg. frozen hash brown potatoes
* 1 can Cheddar cheese soup
* 1/2 (15 oz.) can evaporated milk
* 1 bunch green onions, diced
* Pepper
* Garlic powder (A can of diced chiles may be added if desired)
Grease crockpot. Combine sausage, potatoes, onions and seasonings in crockpot. Mix together soup and milk; pour over ingredients in crockpot. Stir together. Cook on low 6 hours, stirring occasionally.
Porcupine Meatballs in the Crockpot
* 1 1/2 lbs. lean ground beef
* 1/2 cup rice, uncooked
* 1 medium onion, finely chopped
* 1/2 cup green pepper, finely chopped
* 1 egg
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 (10 1/2 oz.) can tomato soup
* 1 can diced tomatoes and liquid
In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour soup and diced tomatoes over meatballs. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours. Makes 4 to 6 servings.
Pizza Potatoes In Crock Pot
* 8 med. potatoes
* 2 lg. onions
* 1 lb. smoked sausage
* 1 tsp. salt
* 2 (8 oz.) cans pizza sauce
Peel potatoes and cut in half, place in crockpot. Cut smoked sausage into pieces and place on top of potatoes. Chop onion. Pour pizza sauce on top, cook in crockpot until potatoes are tender.
Crockpot Reuben Casserole
* 1 (8 oz.) pkg. noodles, cooked
* 1 can corned beef
* 3 1/2 c. sauerkraut
* 6 slices American cheese
* 16 oz. sour cream
* 1 (10 1/4 oz.) can cream of chicken soup
* 6 slices Swiss cheese
In a buttered quart crockpot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Then layer the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese. Cook on high for 2 hours, so that it bubbles well. Turn down to low for 1 or 2 hours. It helps to stir before serving, to mix the layers together some.
Apple Brown Betty
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 c.)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on LOW setting 2 to 4 hours. Makes 6 to 8 servings.
Beans with Tuna
* 1/3 cup olive oil
* 1 clove garlic -- crushed
* 1 pound small white beans -- soaked overnight
* drained
* 2 cups chopped tomatoes
* 2 6-1/2oz can white tuna in water -- drained and chunked
* 2 sprigs basil -- finely chooped
* salt and pepper -- to taste
Saute garlic in oil until brown; discard garlic. Combine oil with beans and 1 1/2 quarts water in crockpot. Cover and cook on high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining ingredients, cover and cook on high for 30 minutes.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 03:29 PM #17
Re: Crockpot Recipes
Crockpot Green Chili Burros
* 2 lb. rump roast
* 1 cup chopped onion
* 1 envelope taco seasoning mix
* 2 teaspoons dried leaf oregano, crumbled
* 1 teaspoon garlic powder
* 1 large (approx. 10 oz.) can diced green chilies
* 1 can (15 ounces) tomato sauce
Layer ingredients, meat first, in crockpot. Cook on low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.
Streusel Pound Cake - Crockpot
* 1 pkg. pound cake mix (16 oz.) size
* 1/4 c. packed brown sugar
* 1 tbsp. flour
* 1/4 c. finely chopped nuts
* 1 tsp. cinnamon
Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.
Crockpot Chicken And Sausage
* 3 med. carrots, cut in 1/2 inch pieces
* 1 med. onion, chopped
* 1/2 c. water
* 1 (6 oz.) can tomato paste
* 1/2 c. dry red wine
* 1 tsp. garlic powder
* 1/2 tsp. dried thyme, crushed
* 1/8 tsp. ground cloves
* 2 bay leaves
* 2 (15 oz.) cans navy beans, drained
* 4 boneless skinless chicken breast halves, frozen individually
* 1/2 lb. fully cooked Polish sausage, sliced 1/4 inch thick
Use frozen chicken pieces so chicken cooks tender but not over done. In small saucepan, bring carrots, onions, and water to a boil. Simmer covered 5 minutes. Transfer to 3 1/4 to 4 quart crock pot. Stir in tomato paste, wine, and seasonings; add beans. Place frozen chicken on top of bean mixture. Place sausage on top of chicken. Cover. Cook on low heat setting for 9-10 hours or high heat for 5 1/2 to 6 hours. Do not cook for less time. This long cooking time is necessary when starting with frozen chicken. Before serving, remove bay leaves and skim off fat. 4 servings.
Crock - Pot Chicken Cacciatore
* 1 lg. onion, thinly sliced
* 3 lbs. cut up chicken
* 2 (6 oz.) cans tomato paste
* 4 oz. sliced mushrooms
* 1 tsp. salt
* 1 to 2 cloves garlic, minced
* 1 to 2 tsp. oregano
* 1/2 tsp. celery seed
* 1 bay leaf
* 1/2 c. water
Place onions in bottom of crockpot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours. Serve over spaghetti.
Crockpot Chicken Cacciatore
* 1 (2 1/2 to 3 lb.) chicken (remove skin)
* 1 can stewed tomatoes
* 1 can tomato sauce
* 2 cloves garlic, diced
* 1 med. onion, diced
* 2 stalks of celery, chopped
* 1 tsp. oregano
* 1/2 tsp. sweet basil
* 1/2 tsp. rosemary
* 1/2 tsp. cilantro
* 1 tsp. salt
* 1/4 tsp. pepper
Mix stewed tomatoes, tomato sauce; add rest of ingredients. Mix well. Pour over chicken and turn crockpot on high until mixture begins to boil. Turn down on low and let simmer for the day. Serve over pasta or rice.
Chicken Parmesan In Crock Pot
* 8 boneless chicken breast halves
* Salt, pepper & Italian seasoning
* 1 can tomato soup
* 1/2-1 can water
* Bay leaf
* Garlic (clove or powder)
* 1 c. shredded Mozzarella cheese
* Parmesan cheese
* Rice or noodles
Brown chicken with salt, pepper and Italian seasoning. Mix tomato soup, water, bay leaf and garlic in crockpot. Put chicken in and cook for 3 to 4 hours until tender. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350 degree oven until cheese is melted. Serve over rice or noodles.
Crockpot Robusto Chicken
* 2-4 boneless, skinless chicken breasts
* 1 bottle Seven Seas Robusto Italian dressing
* 1 lb. bag egg noodles
* 4 oz. sour cream
* 1/2 c. Parmesan cheese
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on low 7 hours or high 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Cook noodles and drain. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.
Crockpot Chinese Beef & Pea Pods
* 1 to 1 1/2 lb. family steak, thinly sliced, sm. chunks (works well to freeze it & then cut while partially thawed)
* 1 can beef consomme soup
* 1/4 c. soy sauce
* 1/4 tsp. ground ginger
* 1 bunch green onions (about
* 2 tbsp. cornstarch
* 2 tbsp. water
* 1 can sliced water chestnuts, drained
* 1 sm. can bamboo shoots, drained
* 1 sm. can bean sprouts, drained
* 1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed
Combine steak in crockpot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 03:38 PM #18
Re: Crockpot Recipes
Crockpot Chicken & Cornmeal Dumplings
* 1 (9 oz.) pkg. frozen cut green beans
* 2 c. cubed, cooked chicken
* 2 c. diced potatoes
* 1 9(13 3/4 oz.) can chicken broth
* 1 (12 oz.) can vegetable juice cocktail (1 1/2 c.)
* 1 tsp. chili powder
* 6 drops bottled hot pepper sauce
* 1/3 c. yellow cornmeal
* 2 tbsp. snipped parsley
* 1/2 c. sliced celery
* 1/2 c. chopped onion
* 1/2 tsp. salt
* 1 1/4 c. packaged biscuit mix
* 1 c. sharp shredded American cheese
* 2/3 c. milk
Thaw beans by placing in strainer and run hot water over beans. Transfer to crockpot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.
Cheesy Crock-Pot Chicken
* 6 chicken breast (boneless, skinless)
* garlic powder
* 2 cans cream of chicken soup
* 1 can cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crockpot. Cook on low all day. Serve over rice or noodles.
Crockpot Onion Chops
* 4-6 pork chops
* 1 env. Lipton onion soup mix
* 1/2 c. water
* Potatoes
* Onions
* Carrots
Place pork chops in crockpot. Sprinkle soup mix around and between. Add water. Add peeled onions, potatoes, and carrots to suit. Cook on high setting 4 hours or low for 6 hours.
Apple Cider Stew In Crock Pot
* 1-2 lbs. beef or venison stew meat
* 8 carrots, sliced thin
* 6 potatoes, sliced thin
* 2 apples, chopped
* 2 tsp. salt
* 1/2 tsp. thyme
* 2 tbsp. minced onion
* 2 c. apple cider
Place carrots, potatoes, and apples in crockpot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.
Crockpot Cranberries
* 1 pkg. fresh cranberries
* 2 c. sugar
* 1/4 c. water
Combine cranberries with sugar and water in crockpot. Cover and cook on high 2 to 3 hours until some pop. Serve with turkey or chicken.
Crockpot Pizza
* 1 1/2 lb. hamburger, browned and drained
* 16 oz (or more) shredded Mozzarella cheese
* 1 chopped onion
* 1 pkg. 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 Deviled Beef
* 2 lbs. stew beef, cut in nine 1 inch cubes
* 1 envelope seasoning mix for sloppy joes
* 1 (6 oz.) can tomato paste or 1 (8 oz.) can tomato sauce
* 1 c. coarsely chopped celery
* 1 green pepper, chopped
* 1/2 c. water
* 2 tbsp. vinegar
Place all ingredients in crockpot, stirring to mix ingredients. Cover and cook about 10 hours on low or 4 1/2 hours on high. Do not peek or stir until near the end of cooking time. Serve over hot noodles or rice. Serves 5 or 6.
Crockpot Dip
* 2 lb. Velveeta cheese
* 2 lb. hamburger, cooked and drained
* 1 lg. jar Old El Paso taco sauce
* 1 lg. onion, chopped fine
Mix all together in crockpot where cheese will melt and all will remain warm.
Crockpot Dumpling Soup
* 1 lb. lean steak, cut into 1" cubes
* 1 pkg. onion soup mix
* 6 c. water (hot)
* 2 carrots, peeled & shredded
* 1 stalk finely chopped celery
* 1 tomato, peeled & chopped
* 1 c. pkg. biscuit mix
* 6 tbsp. milk
* 1 tbsp. finely chopped parsley
With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon. Cover and cook on high for about 30 minutes. (5-6 servings.)
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 03:47 PM #19
Re: Crockpot Recipes
Chicken Curry In A Crock Pot
* 2 whole chicken breasts, boned
* 1 can cream of chicken soup
* 1/4 c. dry sherry
* 2 tbsp. butter or margarine
* 2 green onions with tops, finely chopped
* 1 tsp. curry powder
* 1 tsp. salt
* Dash of pepper
* Fluffy rice
Cut chicken into small pieces, place in crockpot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.
Crockpot Dried Beef Casserole
* 2 c. uncooked elbow macaroni
* 2 (10 oz.) cans cream of mushroom soup
* 1 (5 oz.) jar or 2 (3 oz.) pkgs. dried beef, shredded
* 1 1/2 c. cheddar cheese, cubed
* 1 tbsp. butter or margarine
* 4 hard cooked eggs, diced
* 1/2 med. onion, chopped
* 2 c. evaporated milk
Combine all ingredients and pour in crockpot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.
Crockpot Ham
* 1 small ham
* Apple juice to cover
* 1 c. brown sugar
* 2 tsp. dry mustard
* 1 tsp. ground cloves
* 2 c. white raisins
Cook ham in juice 8-10 hours on low. Before serving turn oven to 375 degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Smear on ham. Place ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.
Italian Sausage With Spaghetti (For Crock Pot)
* 2 lbs. Italian sausage (sweet, hot, or mild)
* 48 oz. spaghetti sauce
* 1 (6 oz.) can tomato paste
* Green pepper, sliced thin
* 1 lg. onion, sliced thin
* 1 tbsp. Parmesan cheese
* 1 tsp. parsley flakes
* 1 c. water
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in slow cooker. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.
Corn-Potato Chowder
* 6 slices of crisp bacon, crumbled
* 4 med. potatoes, peeled and diced
* 1/2 c. minced onions, chopped
* 1 (16 oz.) can cream corn
* 2 cans (13 3/4 oz.) chicken broth
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 can evaporated milk
Place all ingredients, except milk in a crockpot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).
* 1 1/2 lbs lamb stew meat -- diced
* 4 tablespoons butter
* 1 onion -- minced
* 1 tablespoon curry powder
* 2 tablespoons flour
* 1/3 cup lentils
* 2 tart apples -- peeled & diced
* 1 bell pepper -- diced
* 2 carrots -- diced
* 1 teaspoon sugar
* 1/2 teaspoon ground mace
* 1/4 teaspoon ground cloves
* salt and pepper -- to taste
* 1 cup coconut milk
Brown the meat in butter in a skillet. Add onion, curry powder and flour and cook and stir for 2 minutes. Combine with remaining ingredients, except coconut milk, and 2 quarts of water in the crockpot. Cover and cook on low 8 to 10 hours. Add coconut milk, heat through, and serve with rice.
Serves 6.
Crockpot Oatmeal
* 2 c. milk
* 1/4 c. brown sugar
* 1 tbsp. melted butter
* 1/4 tsp. salt
* 1/2 tsp. cinnamon
* 1 c. rolled oats
* 1 c. chopped apple
* 1/2 c. raisins
* 1/2 c. chopped walnuts
Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot, at "low" speed. The cereal will be ready for morning. Serve with milk. Serves 4.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 03:54 PM #20
Re: Crockpot Recipes
Peach Butter in the Crockpot
* 6 c. unsweetened peaches
* 3 c. white sugar
* 1 1/2 c. apricot nectar
* 2 tbsp. orange or lemon juice
* 1 tsp. vanilla
Put peaches through food mill or food processor. Mix all ingredients together well and put in crockpot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.
Crockpot Oyster Stew
* 2 qts. whole milk
* 1/2 c. butter
* 2 pts. fresh oysters
* 1 1/2 tsp. salt
* 2 tsp. Worcestershire sauce
In crockpot heat milk on high for 1 1/2 hours. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl. Add seasonings. Combine with the hot milk in crockpot and stew on low for 2-3 hours, stirring occasionally.
Crockpot Onion Soup
* 1 qt. beef bouillon
* 3 c. onion, sliced
* 1/4 c. butter
* 1 tsp. salt
* 1 tbsp. sugar
* 2 tbsp. flour
* 1/4 c. dry Vermouth or Cognac
* 1 c. Parmesan or Mozarella
Pour bouillon in crock, cover, set on high. Cook onions in large skillet in butter for about 15 minutes. When feels done to desired consistency add sugar, this will brown them, then add flour. Add to crock with Vermouth and cook for 3 hours. Ladle soup into bowls and sprinkle with cheese. Melt under broiler or in microwave.
Pesto Soup
* 1 pound white beans -- soaked overnight
* 1 potato -- diced
* 2 carrots -- diced
* 2 leeks -- diced
* 2 tomatoes -- diced
* 1/4 pound green beans -- diced
* 2 zucchini -- diced
* 2 sage leaves -- minced
* or 1/4 tsp powdered sage
* 1 teaspoon salt
* 1/2 teaspoon fresh ground black pepper
* 2 ounces vermicelli
Pesto Sauce
* 3 cloves garlic -- minced
* 8 basil leaves -- minced
* 1/2 cup grated Parmesan cheese
* 1/2 cup olive oil
Combine all ingredients except vermicelli and sauce in a slow cooker with 2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 8 hours. Add vermicelli, turn on high and cook, covered, 30 minutes. Combine pesto sauce ingredients, stir into soup and serve.
Crockpot Minestrone
* 1/4 pound salt pork
* 1 clove garlic -- minced
* 1 onion -- thin slice
* 2 sprigs parsley -- chopped
* 1/2 cup small white beans -- soaked overnight
* drained
* 2 potatoes -- cubed
* 2 carrots -- diced
* 2 stalks celery -- sliced
* 2 medium zucchini -- thin slice
* 2 tomatoes -- chopped
* 1 small head of cabbage -- shredded
* 1 cup frozen peas -- thawed
* 1/2 cup rice
* salt and pepper -- to taste
* 1 tablespoon chopped basil
* grated Parmesan cheese -- for garnish
Saute the salt pork, garlic, onion and parsley in a skillet. Combine with all remaining ingredients, except cabbage, peas, rice and basil, and 2 quarts water in crockpot. Cover and cook on high 2 hours, then on low 8 hours. Add cabbage, peas, rice and cook on high 30 minutes or until rice is tender. Add salt, pepper, and basil, top with grated Parmesan and serve in bowls, with French bread.
Crockpot minestrone recipe serves 6.
Crockpot Split Pea Soup
* 1 (16 oz.) pkg. dried green split peas, rinsed
* 1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
* 3 carrots, peeled & sliced
* 1 med. onion, chopped
* 2 stalks of celery plus leaves, chopped
* 1 or 2 cloves of garlic, minced
* 1 bay leaf
* 1/4 c. fresh parsley, chopped (optional)
* 1 tbsp. seasoned salt (or to taste)
* 1/2 tsp. fresh pepper
* 1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
Crockpot Patties
* 2 lbs. ground beef
* 1 egg, beaten
* 1 c. chopped onion
* 1/2 c. diced Cheddar cheese
* 2 tbsp. ketchup
* 2 tbsp. evaporated milk
* 1/2 c. cracker crumbs
* Salt and pepper
* 1 can mushroom soup (do not mix with meat)
Mix ingredients together and form into patties. Roll in flour and brown in a small amount of oil or margarine. Put in crockpot in layers with undiluted mushroom soup. Cook on high 4 hours.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 03:59 PM #21
Re: Crockpot Recipes
Braised Oxtails
Spanish style braised oxtails with red wine and tomato sauce.
* 3 to 4 lbs oxtails -- disjointed
* 3 tablespoons olive oil
* 2 onions -- chopped
* 2 cloves garlic -- finely chooped
* 1 tablespoon flour
* 1 1/2 cups beef stock
* 3/4 cup dry red wine
* 1/2 cup tomato sauce
* 6 peppercorns
* 1/2 teaspoon dried oregano
* 1 dried red chile pepper -- seeded, chopped
* 2 whole cloves
* 2 carrots -- chopped
* 1 red bell pepper -- chopped
* 1 tablespoon chopped parsley
* 2 potatoes -- cut in chunks
* salt and pepper -- to taste
Brown oxtails on all sides in oil in skillet. Add onions and garlic and cook 5 minutes. Sprinkle flour over the meat, blend well and cook 2 minutes. Add the meat and remaining ingredients to the crockpot, placing potatoes in the bottom. Cover and cook on low for 8 to 10 hours.
Crockpot Mexican Beef
* 1 1/2 lb. round steak, cut in bite size pieces
* 1/4 tsp. pepper
* 1/2 tsp. garlic salt
* 1 tbsp. chili powder
* 1 tbsp. prepared mustard
* 1 chopped onion
* 1 beef bouillon cube, crushed
* 1 (16 oz.) can tomatoes, cut up
* 1 (16 oz.) can kidney beans, drained
Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice.
Chicken Marengo
* Chicken parts or boneless breasts (enough for family)
* 1 packet spaghetti sauce mix (1 1/2 oz.)
* 1/2 c. dry white wine
* 2 fresh tomatoes, quartered
* *1/4 lb. fresh mushrooms
Place chicken in bottom of crockpot. Combine dry spaghetti sauce mix with wine and pour over chicken. Cover and cook on low 6 or 7 hours or until tender. Turn control to high. Add tomatoes and *mushrooms and cook until tomatoes are done. *Mushrooms can be added earlier for more flavor.
Crockpot Brandy Meatballs
* 2 lbs. ground beef
* 1 pkg. dry onion soup mix
* 1 egg
* 1/4 c. cracker crumbs
* 1/3 c. brandy
* 1/2 c. ketchup
* 1 tbsp. dried onion
* 1 c. barbecue sauce
* 1/2 c. water
Mix the first 4 ingredients and make into meatballs. Brown. Put into crock pot. Mix together the last 5 ingredients and pour over meatballs and cook for 5 to 6 hours.
Crockpot Mexican Potato Corn Chowder
* 14 small potatoes, peeled and diced
* 1 can (17 oz.) cream style corn
* 1 can (12 oz.) whole kernel corn-do not drain
* 2 tbsp. chicken bouillon powder
* 1 can (4 oz.) diced green chilies
* 1 tbsp + margarine
* 1 lg. onion (brown), diced fine
* 1 green pepper, diced fine
* Seasonings*
* 2 c. medium Cheddar cheese, shredded
* 1 1/2 c. Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
Baked Apples - Crock Pot
* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in crockpot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 04:26 PM #22
Re: Crockpot Recipes
Serves 4 to 6
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift the
remaining flour, baking powder, baking soda, salt and sugar into a large
bowl. Combine the milk, egg, orange peel, and oil. Stir the flour
mixture and the whole wheat flour. Fold in the cut up apricots, any
flour left on the cutting block and the walnuts. Pour into a well
greased, floured baking unit (pyrex or a 2 lb. coffee can). Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
1 1/2 lbs stewing steak
1 oz plain flour
2 tblsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper
Cut the steak into 1 inch cubes and toss in the flour seasoned with salt
and pepper. Brown on all sides in the oil, then remove from the pan.
Cut the onions into thin slices and cook in the oil until soft and
golden. Slice the carrots thinly and put into the crockpot. Top with
the onions and the meat. Add any remaining flour to the fat in the pan
and cook for 2 minutes. Work in the stock and stir over low heat until
the liquid comes to the boil. Pour into the crockpot, cover and cook on
HIGH for 30 minutes, then on LOW 6-7 hours.
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow
stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last
of the flour mixture. Fold in the walnuts. Turn into a greased and
floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in
the slow cooker. Cover the cooker, but prop the lid open with a
toothpick or a twist of foil to let the excess steam excape. Cook on
high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute the
chicken, turning often, until well browned all over. Remove the chicken
to a plate. Saute the onion in the skillet until well browned. Turn
into the crockpot. Place the tomatoes, orange, sugar, salt and pepper
in the pot and set the chicken on top. Rinse the skillet with the water
and scrape into the cooker. Add the bouillon cube. Cover and cook on
Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep warm.
Turn the pot contents into a skillet, set the heat to high and simmer
until thick enough to mound on a spoon. Stir in the jelly and the
sherry and cook, stirring until the sauce boils. Do not overcook, lest
the sauce lose its shiny quality. If you wish, add some sugar or sweet
sherry to further brighten the taste. If sauce is not shiny enough,
bring back to a very brisk boil and quickly stir in some jelly. Pour
sauce over the chicken.
2 lb middle neck lamb chops
salt and pepper
2 medium onions
2 medium carrots
1 cooking apple
1 oz plain flour
2 tblsp oil
3/4 pint stock
1 stick celery
Coat the chops with the flour seasoned with the pepper and salt. Brown
on both sides in the oil and remove the chops. Cook the chopped onions
in the oil until soft and golden and put into the crockpot. Work any
remaining flour into the fat, cook for 2 minutes, and stir in the stock.
Bring to the boil, stirring well. Put the thinly sliced carrots, celery
and apple into the crockpot. Put the chops on top and pour over the
thickened stock, seasoning to taste. Cover and cook on HIGH for 30
minutes, then on LOW 6-7 hours.
2 lb beef cubes
5 large carrots (cubed)
8 large potatoes (cubed)
2 large onions (sliced thin)
3 tblsp paprika*
salt & pepper to taste
Place all ingredients into the crockpot, add water to top veggies (it
makes a sort of "gravy") and cook on high for 4 hours.
POTATO STUFFED CABBAGE (Vegan)
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into the
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites until
frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 04:37 PM #23
Re: Crockpot Recipes
Boiled Peanuts
1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water
Wash Peanuts until water runs clear. Put clean peanuts in slow cooker, add salt and water; stir. Cook, covered, on high for 5 to 7 hours. Add additional water during cooking, if necessary, to keep peanuts covered.
Cajun Pecans
1 pound pecan halves
4 tablespoons butter -- melted
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Combine all ingredients in slow cooker. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely
Sugared Pecans and Walnuts
1 pound pecans or walnut pieces
1/2 cup unsalted butter - melted
1/2 cup powdered sugar
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Preheat slow cooker on high for 15 minutes.
First, in preheated slow cooker stir the walnuts (or pecans) and butter until mixed well. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on HIGH for 15 minutes.
Reduce the heat to LOW and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours). Transfer the nuts to a bowl. In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.
Flank Steak in Mushroom Sauce
1 lb TO 1-1/2 lb flank steak
1/4 c Sauterne wine
1 tb Soy sauce
1 Clove garlic; minced
10 1/2 oz Can beef broth
1 tb Catsup
1 ts Prepared mustard
1 tb Instant minced onion
2 tb Cornstarch
2 tb ; water
1/4 lb Fresh mushrooms; sliced
Place steak in slow-cooking pot. Combine sauterne, soy sauce, garlic, broth, catsup, mustard, and onion; pour over steak. Cover and cook on low for 6 to 8 hours. Dissolve cornstarch in water; stir into pot. Add mushrooms. Turn control to high; cover and cook on high 20 to 30 minutes or until mushrooms are done.
Steak Roll Parmesan
2 pounds flank or round steak -- pounded thin , (up to 3)
1 can mushroom pieces
1 onion -- diced
4 tablespoons parmesan cheese
salt to taste
pepper to taste
1 tablespoon vegetable oil
1 1/2 cups beef bouillon
1/4 cup flour
1/4 cup water
1 tablespoon parsley flakes
Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon. Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 cup flour mixed with 1/4 cup water. Place roll on serving platter and pour gravy over it.
Cajun Flank Steak Creole
2 lb flank steak
1 salt & pepper
2 tbsp green pepper, chopped
2 tbsp onion, chopped
2 tbsp tomato paste
1/2 tsp prepared horseradish
1/4 tsp sugar
1/2 cup water
2 cup stuffing mix, herb-seasoned
1/2 cup water
2 tsp cornstarch
Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbsp tomato paste, horseradish, sugar, 1/4 cup water, and stuffing. Spoon stuffing mixture down middle of un-scored side of flank steak. Fold ends over and overlap long sides, skewer together. Place on metal rack or trivet in slow cooker. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 cup cold water, stir in 1 tbsp tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Serve sauce with the steak.
Apple Sausage Stuffing
1 1/2 cup chopped onion
1 1/2 cup diced celery
1 1/2 cup chopped granny smith apples (peeled or not)
12 cups of dried bread cubes
1 1/2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
1/2 cup water or chicken broth
1 cup (2 sticks) butter, melted
8 to 16 oz. ground pork sausage, to taste
Brown an drain sausage. Combine sausage with all ingredients except butter and water/broth. Spoon into 5 quart slow cooker. Cover and cook on low for 4-5 hours, stirring once. Makes about 12 servings.
Caramel Apple Nachos
2/3 cup brown sugar -- packed
1/4 cup sugar
1 tablespoon quick cooking tapioca
1 teaspoon ground cinnamon
1 1/2 cups apple juice or apple cider
2 pounds cooking apples -- peeled, cored and cut into 1/2" slices (6 cups)
1 tablespoon butter or margarine
1 8 oz carton vanilla yogurt
1/4 cup chopped pecans -- toasted
In a 3 1/2 or 4 quart slow cooker stir together brown sugar, sugar, tapioca, and cinnamon. Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix
Cover; cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. To serve, divide apples with syrup among 8 dessert dishes. Top each with vanilla yogurt and pecans.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 04:43 PM #24
Re: Crockpot Recipes
Cornish Game Hens with Orange Sauce
4 Rock Cornish game hens
1 8 oz pkg stuffing mix
1 cup chicken stock
1 large orange, cut up
1/4 cup fresh orange juice
2 tablespoons honey
1 1/2 teaspoons vegetable oil
1 tablespoon fresh lemon juice
1/4 teaspoon grated orange peel
Rinse hens; sprinkle inside and out with salt and pepper. Prepare stuffing mix according to package directions. Spoon into hens and truss. Arrange hens on a rack in slow cooker, or, if slow cooker is small, place neck ends down. Combine remaining ingredients. Baste hens with some of the sauce and pour remainder in pot. Cover and cook on low for 5 to 7 hours. Baste hens once or twice during cooking. Spoon sauce over hens at serving time.
1 pound dried great Northern beans, rinsed
2 cups chopped onions
1/4 teaspoon freshly ground black pepper
1 clove garlic, peeled and crushed
1 tablespoon chopped fresh parsley
2 whole cloves
1 bay leaf
1 sprig fresh thyme
1/4 pound salt pork, diced
1/2 pound boneless lamb, cut into 1-inch cubes
1/2 pound boneless chicken, cut into 1-inch cubes
1/2 pound hot or mild Italian sausage
2 medium tomatoes, peeled, seeded, chopped
3 cups beef broth or bouillon
1 cup dry red wine
In slow-cooker, combine beans, onions, pepper, garlic and parsley. Wrap cloves, bay leaf and thyme in cheesecloth and tie with kitchen twine to seal. Add to pot.
Add salt pork, lamb, chicken, sausage and tomatoes. Pour beef broth or bouillon and wine over all.
Cover; cook on low 9 to 10 hours until beans and meat are tender. Remove and discard spice bag. Serve hot.
Camp-out Chili Dogs
1 pound frankfurters
1 large onion -- finely chopped
2 15 oz. cans chili with beans
1 teaspoon chili powder
1/4 pound Cheddar cheese -- cubed or shredded
hot dog buns
Combine all ingredients except cheese and hot dog buns in slow cooker. Stir well. Cover and cook on Low for 5 to 10 hours or on High for 2 to 3 hours. Add cheese just before serving and allow to melt slightly. Serve each frankfurter in a hot dog bun and spoon sauce over top.
Caramel Apple Nachos
2/3 cup brown sugar -- packed
1/4 cup sugar
1 tablespoon quick cooking tapioca
1 teaspoon ground cinnamon
1 1/2 cups apple juice or apple cider
2 pounds cooking apples -- peeled, cored and cut into 1/2" slices (6 cups)
1 tablespoon butter or margarine
1 8 oz carton vanilla yogurt
1/4 cup chopped pecans -- toasted
In a 3 1/2 or 4 quart slow cooker stir together brown sugar, sugar, tapioca, and cinnamon. Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix
Cover; cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. To serve, divide apples with syrup among 8 dessert dishes. Top each with vanilla yogurt and pecans.
Apple Sausage Stuffing
1 1/2 cup chopped onion
1 1/2 cup diced celery
1 1/2 cup chopped granny smith apples (peeled or not)
12 cups of dried bread cubes
1 1/2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
1/2 cup water or chicken broth
1 cup (2 sticks) butter, melted
8 to 16 oz. ground pork sausage, to taste
Brown an drain sausage. Combine sausage with all ingredients except butter and water/broth. Spoon into 5 quart slow cooker. Cover and cook on low for 4-5 hours, stirring once. Makes about 12 servings.
Bacon Dog Roll Overs
16 hot dogs, cut in half
brown sugar
1 lb. bacon, cut in the middle
Wrap a piece of bacon around each piece of hot dog. Secure with a toothpick. Place one layer in bottom of slow cooker and cover with sprinkles of brown sugar. Repeat layering. Cook on low temperature 3-4 hours.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 04:50 PM #25
Re: Crockpot Recipes
Brownie Cakes In Jar
2 canning jars -- wide mouth
1 Cup all-purpose flour
1 Cup sugar
1/2 Teaspoon baking soda
1/4 Teaspoon ground cinnamon -- opt.
1/3 Cup margarine -- or butter
1/4 Cup water
3 Tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg -- beaten
1/2 teaspoon vanilla extract
1/4 cup walnuts -- finely chopped
ice cream
Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a med. saucepan combine margarine, water, and cocoa powder; heat and stir until margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or 6-quart slow cooker with liner in place. Cover; cook on high heat setting for 2 3/4 to 3 hours or until cakes spring back when touched and a long wooden tooth-pick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.
Cinnamon Cocoa Granola
4 c Rolled oats 2/3 c Honey
1 c Bran flakes 1/4 c Vegetable oil
1 c Wheat germ 1 ts Cinnamon
2 tb Cocoa 1/2 c Sesame seeds
Combine all ingredients in the slow cooker. Cook on low heat with lid slightly ajar about 4 hours, stirring occasionally. Cool and store in airtight jar. use within 1 to 2 weeks.
Makes 5 cups.
Beef and Bacon Delights
2 lb. beef franks
1 lb. bacon, sliced
1 (1 lb. ) box light brown sugar
Cut franks in halves. Wrap a slice of bacon around each frank half. Secure with toothpick. In slow cooker place a layer of wrapped franks and a layer of brown sugar. Cover and cook slowly for 2 to 3 hours, stirring occasionally.
Corn Stuffing Balls
1/2 cup celery with leaves -- chopped
1 small onion -- chopped
1 17 ounce ca cream-style corn
1/4 cup water
1/8 teaspoon pepper
1 teaspoon poultry seasoning
1 8 ounce pack herb-seasoned stuffing mix
2 eggs -- slightly beaten
1/4 cup melted butter
In mixing bowl, combine celery, onion, corn, water, pepper, poultry seasoning, stuffing mix, and eggs. Shape into 7 or 8 balls. Place in slow-cooking pot. Pour butter over. Cover and cook on low for 3 to 4 hours. Serve with broiled meats or roasts, or use as extra dressing with turkey.
Amish Dinner
2 cups hamburger -- uncooked
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onions
2 teaspoons salt
1/4 teaspoon pepper
1 cup diced green pepper
2 cups canned tomatoes
Put all ingredients in slow cooker in order listed. Cover and cook on low 6 to 8 hours.
Bean and Beef Shaloupias
1 pound pinto beans, boiled according to package directions
2 cubes beef bouillon
water to cover
1-1/2 pounds ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
10 (6 inch) corn tortillas
3 cups shredded Mexican-style cheese
In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on low setting for 8 hours. In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside. Assemble as follows: Top each tortilla with beef mixture, cheese and a ladle of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.
Cabbage Burger Bake
1-1lb. pkg. (about 6 cups) shredded cabbage and carrots
3/4 lb. lean ground beef (do not brown)
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion finely chopped
1 cup long grain rice
1 28oz. jar chunky spaghetti sauce
1/2 cup water
1/4 tsp. dried basil leaves, crushed
1/4 tsp. seasoned salt
Place 1/2 of cabbage in 5 quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5-6 hours or until rice is tender. Makes 6 servings
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 04:56 PM #26
Re: Crockpot Recipes
Beefy Tostada Pies
2 tsp. olive oil
1-1/2 c. chopped onion
2 lbs. ground beef
1 tsp chili powder
1 tsp. ground cumin
1 tsp. salt
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 c. sliced black olives
8 flour tortillas
4 c. shredded Cheddar cheese
Sour cream, salsa and chopped green onion (optional)
Heat oil in large skillet over medium heat. Add onions and cook until tender. Add ground beef, chili powder, cumin, salt and garlic; cook until browned. Stir in tomato sauce; heat through. Stir in black olives.
Make foil handles using three 18x2" strips of heavy foil. Crisscross foil to form spoke design. Place in slow cooker. Lay one tortilla on foil strips. Spread with meat sauce and layer of cheese. Top with another tortilla, meat sauce and cheese. Repeat layers ending with cheese. Cover and cook on High 1-1/2 hrs. To serve, lift out of slow cooker using foil handles and transfer to serving platter. Discard foil. Cut into wedges. Serve with sour cream, salsa and chopped green onion, if desired.
Makes 4-5 servings.
Beefy Mac and Cheese
1 1/2 pounds lean ground beef
1 medium onion, chopped
1 envelope cheese sauce mix
1/4 cup water
1 can cream of mushroom or cream of chicken soup
1 can stewed tomatoes (15 oz)
2 tablespoons tomato paste
1 cup shredded cheddar cheese
8 ounces macaroni, cooked just until tender
Brown ground beef and onions. Combine all ingredients, except shredded cheese and macaroni, in the slow cooker. Cover and cook on low for 6 hours. Add cheese and continue cooking for about 15 minutes. or until the cheese has melted.
Serves 4.
Barbecue Spoon-Burgers
1 1/2 lb Ground beef
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 Clove garlic; minced
1 tb Worcestershire sauce
1 ts Dry mustard
1 ts Salt
1/2 ts Paprika
1/8 ts Pepper
1 6 oz. can tomato paste
3/4 c Water
2 tb Vinegar
2 ts Brown sugar
Brown ground beef in skillet, drain fat. Combine all ingredients in slow cooker; stirring well. Cook on low for 6-8 hours or on high for 3-4 hours. Serve over warm hamburger buns, noodles or rice.
Beer Steamed Sausages
1 cn Beer; room temp (any brand or type will do)
Smoked sausage; enough to fill crock pot
Cut each pound of smoked sausage into 4 pieces. Pour the beer in the bottom of the slow cooker and pile in the sausage. Cook on HIGH for 2 hours, then switch to LOW until ready to serve.
Barbecue Kielbasi
3 lb Skinless kielbasi; sliced
1 c Ketchup
1 c Brown sugar
2 tb Worcestershire sauce
1/4 ts Dry mustard
1 tb Lemon juice
1/2 c Chili sauce
Biol kielbasi in water for 30 minutes to remove grease. Combine remaining ingredients in a slow cooker and cook for about 2 hours or until done. Serve in slow cooker with toothpicks.
Cajun Sausage Soup
1 (8- to 10-inch) link spicy Cajun sausage
1 1/2 cups frozen black-eyed peas
4 cups water
1/2 medium onion, chopped
1 clove garlic, minced
Pinch of red pepper flakes
3/4 cup frozen cut green beans
Salt and pepper to taste
Put sausage, black-eyed peas, water, onion, garlic, pepper flakes and green beans in a slow cooker. Turn on heat and cook 3-4 hours or until peas and beans are tender. Season with salt and pepper to taste.
Note: If you want a thicker soup, add less water.
Makes 6-8 servings.
Chunky Sausage Chili
1 1/4 cups bottled salsa
1 cup red bell pepper cut into 1-inch pieces
1 cup yellow bell pepper cut into 1-inch pieces
1 tablespoon chili powder
1 bag (1 pound) frozen whole-kernel corn, thawed and drained, or 1
can (15 1/2 ounces) whole-kernel corn or white hominy, drained
1 package (14 ounces) spicy smoked turkey sausage, cut into 1/2-inch
pieces, or substitute a spicy chicken sausage
2 cups hot cooked long-grain white rice
1/4 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup fat-free sour cream
Combine the salsa, peppers, chili powder, corn and sausage in an electric slow cooker. Cover and cook on low heat for 8 hours. Spoon 1/2 cup rice into each of 4 bowls; top each serving with 1 cup of the chili, 1 tablespoon of the tortilla chips, 1 tablespoon of the cilantro, 1 tablespoon of the onions and 1 tablespoon of sour cream.
Makes 4 servings.
Bratwurst Medallions in Four Season Sauce
10-12 Sheboygan bratwurst
1/2 cup chili sauce
1/2 cup chopped onion
1/2 cup mushrooms, chopped
2 dashes hot sauce
one 6-ounce can tomato paste
one 12-ounce can of beer
2 garlic cloves, chopped
1/2 cup chopped pimiento olives
In a saucepan, cover the bratwurst with water. Bring to a boil and cook for 8 to 10 minutes. Drain and rinse. Cut brats into 1/2" medallions. Combine remaining ingredients in a slow cooker and cook on a low setting for 4 to 6 hours. Add the bratwurst medallions and stir to combine. Serve with toothpicks and small plates. Serves 12.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 05:04 PM #27
Re: Crockpot Recipes
Knockwurst In Beer/wine with Kraut
6 Knockwurst
3 c Sauerkraut; rinse/drain
1 Apple; peel/chop
1 ts Caraway seed
1 ts Sugar
1 c Beer; or 1 c White wine; instead of beer
Combine all ingredients. Cover tightly in a large skillet. Simmer over low heat 15-20 minutes and serve. Can also be prepared in a slow cooker, which is done most of the time. Ham hocks can be used/added also. just strip most of the fat off. Serve with mashed potatoes. In slow cooker it's about 6 hrs cooking, but much better.
Knockwurst with Hot German Potato Salad
4 large potatoes
1 onion -- sliced
1 teaspoon salt
4 slices bacon -- diced
2 tablespoons flour
2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup vinegar
2/3 cup water
1/2 teaspoon celery seed
4 knockwurst links
1 tablespoon parsley -- finely chopped
Peel and slice potatoes. Combine with onion in slow-cooking pot. Sprinkle with 1 tsp. salt. Cover with water. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Remove from pot; drain thoroughly and return to pot. In the meantime, cook bacon in skillet. Stir in flour, sugar, mustard, 1 tsp. salt, and pepper; mix well. Add vinegar, 2/3 cup water, and celery seeds. Cook several minutes or until thickened. Pour over cooked drained potatoes in slow-cooking pot. Top with knockwurst. Turn control to high. cover and cook on high for 30 to 40 minutes or until mixture is hot. Sprinkle with parsley.
Hot Sausage and Cheese Dip
1 lb Sausage
1 cn (13 oz.) evaporated milk
2 lb Velveeta cheese
1 pk Garlic salad dressing mix
Crumble sausage and brown slowly on range top. Melt cheese and cream on a low burner. Add sausage to cheese and cream mixture. Stir in dressing mix. Serve warm with Doritos, tostados or fresh vegetables. Very good if guests can dip cheese onto chips from warm slow cooker.
Noodles Romanoff
1 package (8 oz. ) noodles
2 tablespoons vegetable oil or melted butter
1-1/2 cups (12 oz. ) sour cream
1/2 cup flour
1-1/2 cups small-curd cream-style cottage cheese
4 green onions with tops, finely minced
2 tablespoons Worcestershire sauce
Dash Tabasco sauce
2 teaspoons garlic salt
Cook needles according to package directions until barely tender. Rinse in cold water and drain. Toss with oil. In large bowl, mix sour cream and flour. Stir in remaining ingredients. Add noodles and stir well to coat. Pour into well greased slow cooker. Cover and cook on Low setting for 7 to 10 hours.
8 servings (about 2-1/2 quarts).
Tortellini with Broccoli
1 (26-ounce) jar tomato and basil pasta sauce
1 (9-ounce) package fresh spinach-and-three-cheese tortellini
1 tablespoon dried basil
1 (16-ounce) package frozen cut broccoli spears (do not thaw)
In a 3-1/2- or 4-quart electric slow cooker, place about 1/2 cup of the pasta sauce. Top evenly with all the tortellini. Add half the remaining sauce, sprinkle on the basil and then all of the frozen broccoli. Top with the remaining sauce.
Cover and cook on the high setting 2-3/4 to 3 hours. Do not overcook or the pasta will lose its shape and become mushy. Serve immediately. Makes about 4 servings.
Puff Pudding
1/4 c butter
1/2 c sugar
1 t grated lemon rind
2 egg yolks
3 T lemon juice
2 T all-purpose flour
1/4 c Post Grape-Nuts Cereal
1 c milk
2 egg whites, stiffly beaten
Thoroughly cream together butter, sugar, and lemon rind. Add egg yolks; beat until light and fluffy. Blend in lemon juice, flour, cereal, and milk. (Mixture will look curdled, but this will not affect finished product. ) Fold in beaten egg whites. Spoon into slow cooker, lightly sprayed with cooking spray. Cook on high for 1/2 hour then reduce to low for 1 1/2 hours or until top springs back when lightly touched or knife inserted into the middle comes out clean. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold. Makes 4 servings.
Beef Stew German Style
1 1/2 lb Stew Meat
2 tb Flour
1/2 ts Celery Salt
1/4 ts Garlic Powder
1/2 ts Ground Ginger
1/4 ts Pepper
16 oz Can Tomatoes
2 c Carrots; thinly sliced
1/4 c Sherry
1/4 c Dark Molasses
1/4 c Raisins
1 x Noodles; hot cooked
Brown beef in cooker. Combine celery salt, four, garlic powder, ginger and pepper. Sprinkle over beef. Combine carrots, tomatoes, wine, and molasses and pour over ingredients in slow cooker. Cover and cook on low 6 to 8 hours. Add raisins 30 minutes before serving. , Serve on hot cooked noodles.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 05:17 PM #28
Re: Crockpot Recipes
Beef Stew with Beer
3 tablespoons vegetable oil
4 large onions -- sliced
4 pounds stew beef -- 1" inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 beef bouillon cubes, dissolved in 7 ounces full-bodied beer
Combine onions and cooking oil in removable liner. Place liner in base. Cover and cook on high 30 to 40 minutes or until onions are soft. Coat meat with mixture of flour, salt and pepper. Add meat and all other ingredients to removable liner in base. Cover and cook on auto 6 hours; or low 7-9 hours; or high 4 hours. To thicken sauce for gravy, uncover and cook on high 20 to 30 minutes before serving. Serve over noodles.
Cuban Missile Crisis Stew
3 1/2pounds boneless beef chuck or pork roast, cubed
2 tablespoons olive oil (if browning meat)
1 (10 3/4-ounce) can condensed beef broth plus 1 can water
1 (14. 5-ounce) can stewed tomatoes
1 cup white wine
1/4 cup red wine vinegar
1 medium onion, thinly sliced
1 green bell pepper, quartered and sliced crosswise
1 (4-ounce) can chopped green chilies
1/2 cup raisins
2 large garlic cloves, minced (1 tablespoon)
1 teaspoon each, ground: cinnamon, cumin and coriander
1/2 teaspoon each: dried oregano and marjoram
1 lime, thinly sliced
Wedges of lime to serve with stew
Turn slow cooker on high. Meat can be browned or put into pot raw. (To brown, preheat a large skillet until very hot. Add oil and brown meat on 2 sides. Transfer meat to pot. Deglaze pan with some of broth and add pan drippings to pot. ) Heat broth, water, tomatoes, wine and vinegar; transfer to pot.
Add onion, bell pepper, chilies, raisins, garlic, cinnamon, cumin, coriander, oregano and marjoram. Stir ingredients; float lime slices on top. Cover, turn pot to low and cook 8 hours or until meat is tender. If sauce needs to be reduced more, cook longer.
Italian Beef in bucket
3 1/2 LBS beef roast, sirloin tip or rump roast
12 oz (jar) Italian Giardiniera, drained
12 oz (jar) Pepperocini peppers
1 envelope Zesty Italian salad dressing
1 10 oz can beef broth
Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and Pepperocini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW. Meat will be very tender - can use a fork to pull apart. NOTES : Can place roast in frozen. 12-16 oz jars can be used - add 1/2 jar or more to suit taste.
1 med eggplant (about 1 pound), peeled and cut into 1/2 inch pieces
1 can (14 1/2 oz) diced Italian plum tomatoes, undrained
1 medium onion, chopped
1 red bell pepper, cut into 1/2 in pieces
1/2 cup prepared medium-hot salsa
1/4 cup extra-virgin olive oil
2 T capers, drained
2 T balsamic vinegar
3 cloves garlic, minced
1 tsp dried oregano leaves
1/4 tsp salt
1/3 cup packed fresh basil, cut into thin strips
Toasted sliced Italian or French bread
Mix all ingredients except basil and bread in slow cooker. Cover and cook on low 7 to 8 hours or until vegetables are crisp-tender. Stir in basil. Serve at room temperature on toasted bread. Makes about 5 1/4 cups.
Baked Deer Meat
Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 c Water
2 ts Worcestershire sauce
1 tb Soya sauce
1 pn Salt and pepper
Chopped onion; (if desired)
Combine all the above in a casserole dish and bake at 325F for about 2 hours, stirring occasionally. Or combine in a slow cooker and let cook on low for 6-8 hours. Use the broth to make gravy if you like. The meat is tender and not at all gamey this way.
Rabbit Or Pheasant Stew
1 rabbit or pheasant - (to 2) -- cut up
Salt -- to taste
Freshly-ground black pepper -- to taste
Paprika -- to taste
1 cup sour cream
1 cup cream of mushroom soup
1/4 teaspoon Worcestershire sauce
2 tablespoons instant onions
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on LOW for 8 hours.
Cafe Duck
2 each Ducks, about 2-1/2 pound Cut into eighths
1 Onion -- chopped
2 Of garlic -- chopped
Salt & white pepper to taste
1 each Green pepper -- diced
1 medium Very ripe tomato, Peeled, Seeded and chopped
1 cup Dry white wine
Pinch of cayenne pepper
Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until duck is tender. YIELD: Serves 6 to 8
Creamy Scalloped Potatoes
2 lb Potatoes
1 sm Onion -- thinly sliced
1/4 c Flour
1 t Salt
1/4 t Pepper
2 T Butter
1 cn Cream of mushroom soup
4 sl American cheese
Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp. cream of tartar. Drain. Put half of sliced potatoes in greased slow cooker. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour.
Add butter and undiluted soup. Cover and cook on low (200 degrees) for 7 to 9 hours (or, high, 300 degrees, 3 to 4 hours). Add cheese slices about 30 minutes before serving. Recipe may be doubled for 5 quart slow cooker.
Make Ahead Mashed Potatoes
8 Medium sized potatoes
1 c Sour cream
8 oz Cream cheese, softened
4 tb Butter
1/3 c Chives, chopped
Salt and pepper to taste
Additional butter
Boil peeled potatoes until tender. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt and pepper to taste. Place in greased two quart casserole. Dot with butter and sprinkle paprika on top. Bake at 350 degrees for 25 minutes. Serves 8-10. NOTE****this recipe can be made the day before dinner and refrigerated in slow cooker. Then, on the serving day, just turn on slow cooker at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 05:32 PM #29
Re: Crockpot Recipes
Nacho Style Scalloped Potatoes
12 ounces lean ground beef
1/2 cup chopped onion
1 can condensed fiesta nacho cheese soup -- (11-oz)
1 can diced green chili peppers -- (4-oz)
1/2 cup milk
1 package refrigerated sliced potatoes -- (20-oz)
Sour cream -- optional
Salsa -- optional
Sliced green onions -- optional
In a large skillet, cook ground beef and onion until meat is brown. Drain fat. In a medium bowl, stir together the soup, undrained chili peppers, and milk.
In a 3 1/2, 4-, or 5-quart slow cooker, layer half of the potatoes, half of the ground beef mixture and half of the soup mixture. Repeat layers.
Cover and cook on low-heat setting about 4 hours or until potatoes are tender (Or, cover and cook on high-heat setting for 2 1/2 to 3 hours. ) Gently stir before serving. If desired, serve with sour cream, salsa, and sliced green onions. Serves 4.
Parmesan Potatoes
5 potatoes -- sliced
6 Slices bacon -- cooked & crumbled
3 Ounces freshly grated Parmesan cheese
1 Can cream of mushroom soup
salt and pepper -- to taste
Layer all ingredients in lightly greased 3 1/2-quart slow cooker; cover and cook on low for 7 to 9 hours. Adjust seasonings as needed.
Chocolate Nut Fondue
1 12 oz. pkg. semisweet chocolate pcs. (2 cups)
1 13 oz. can evaporated milk (1 2/3 cups)
1 cup sugar
1 cup chunk-style peanut butter
Banana, apple or marshmallow dippers
In slow cooker combine chocolate, milk, sugar and peanut butter. Cover; cook on HIGH for 30 min. ; stir well to blend. Serve at once or reduce heat and keep warm on LOW for 1-2 hrs. ; stir occasionally. Spear dipper; dip in fondue, swirling to coat.
Hot Crab Fondue
5 oz. jar of Cheez Whiz
1 (8 oz.) cream cheese
7 oz. can Crab Meat
1/4 cup light cream
1/2 tsp. Worcestershire
1/4 tsp. garlic salt
1/2 tsp. cayenne pepper
Melt cheeses together over medium heat. Add all other ingredients and stir. Can be heated and served in a slow cooker, fondue pot or microwave dish. Serve hot. Cube French bread for dipping and serve.
White Bread
1 package active dry yeast
1/4 cup sugar (plus 1 tsp. ) -- divided
1/4 cup warm water
3 1/2 cups all-purpose flour (up to 4 cups) -- divided
1 cup lukewarm water
1/4 cup vegetable oil
1 egg
1 teaspoon salt
In large bowl, dissolve yeast and 1 tsp. sugar in 1/4 cup warm water. Allow to stand until it bubbles and foams. Add 2 cups flour, remaining 1/4 cup sugar, lukewarm water, oil, egg and salt. Beat with electric mixer 2 minutes. With wooden spoon, stir in remaining 1 1/2 to 2 cups flour until dough leaves side of bowl. Place dough in well-greased Bread 'n Cake Bake Pan; cover. Place pan in 3 1/2- or 5-quart slow cooker Slow Cooker. Cover and bake on HIGH 2 to 3 hours or until edges are browned.
Remove pan and uncover. Let stand 5 minutes. Unmold on cake rack.
Pumpernickel Bread
1 tsp. granulated sugar
1-1/3 cups warm water
1 envelope active dry yeast (1 scant Tbsp. )
1 cup all purpose flour
1 cup rye flour
2 Tbsp. molasses (not blackstrap)
2 Tbsp. cooking oil
2 Tbsp. cocoa
1 tsp. salt
2 tsp. caraway seed (optional)
1 cup rye flour
Stir sugar into warm water in large bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast. Add next 7 ingredients. Beat on low to moisten. Beat on high for 2 minutes. Stir in second amount of rye flour. Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker. Place 5 paper towels between top of slow cooker and lid. Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Do not lift lid for the first 1-3/4 hours cooking time. Cook on High for about 2 hours. Loosen sides with knife. Turn out onto rack to cool. Cuts into 14 slices.
Coffee-sauced Rump Roast
3 pounds beef rump roast - (to 4 lbs) (or use a similar lean cut)
1/3 cup flour
1 teaspoon garlic powder
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil
3/4 cup strong black coffee
2 tablespoons red wine vinegar
1 can 98% fat-free cream of mushroom soup
1 medium onion -- chopped
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil. Combine remaining ingredients in slow cooker. Add browned roast, turning to coat with liquids. Cover and cook on LOW for 8 to 10 hours.
Scandinavian Dilled Pot Roast
3 1/2 pounds beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried dill weed
1/4 cup water
1 tablespoon vinegar
4 teaspoons cornstarch
2 tablespoons water
1 cup sour cream
Sprinkle all sides of meat with salt, pepper, and 1 teaspoon of the dill. Place in a slow cooker. Add water and vinegar. Cover and cook on Low 7 to 9 hours or until tender. Place meat on a platter and keep warm. Turn control to High. Dissolve cornstarch in water; stir into meat drippings. Stir in remaining 1 teaspoon dill. Cook on High about 10 to 15 minutes or until slightly thickened. Stir in sour cream. Slice meat; serve with sauce.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 05:38 PM #30
Re: Crockpot Recipes
Buffalo Wing Sauce
1 large bottle of hot sauce
3/4 stick of butter
1 tablespoon garlic powder
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon dried basil
1 teaspoon paprika
Salt to taste
Combine all ingredients in a saucepan or slow cooker and cook for 1 to 4 hours. The longer you cook the more the flavor improves. Pour over the chicken wings and bake.
Mild Marinara Sauce
29 oz Tomato puree
12 oz Tomato paste
16 oz Tomato sauce
1 qt Water
2 1/2 tb Parsley flakes
1 tb Garlic salt
1 ts Salt
4 tb Grated Parmesan cheese
Place all ingredients in slow cooker. Stir. Cover and cook at 300 degrees F for 4 hours.
Super Taco Sauce
10 lg Tomatoes, Peeled
1 tb Sugar
5 Cloves Garlic, Chopped
1 tb Worcestershire Sauce
2 ts Salt
3 Jalapeno Peppers
2 lg Onions, Chopped
1 tb Flour
1 ts Chili Powder
1 tb Vegetable Oil
1 ts Leaf Oregano
1 tb Wine Vinegar
1 ts Leaf Thyme
Place all the ingredients except the flour, oil and vinegar in the slow cooker. Stir well. Cover. Cook on LOW for 8 to 10 hours. Remove cover and turn to HIGH during the last hour in order to reduce excess moisture. Stir in the flour, oil and vinegar. Allow to cool. Pour into the blender in batches. Blend each batch until smooth.
Baked Pineapple
2 (20-oz. ) cans pineapple chunks, drained
1 cup firmly packed brown sugar
3/4 cup round butter cracker crumbs
3 tbsp butter or margarine
Place half of pineapple into slow cooker. Cover with half of brown sugar and half of cracker crumbs; dot with half of butter.
Layer remaining ingredients. Bake on Low setting for 2 hours. Serve warm.
Hot Fruit Compote
1 can peaches, drained
1 can pears, drained
1 can pineapple chunks, drained
1 cup brown sugar
1 tsp. cinnamon
1/2 stick margarine (4oz)
1 can cherry pie filling
Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all together. Cover and cook on low 3 to 6 hours. Use as a side dish for breakfast or a meal, or as a topping for a dessert.
Peaches In Bourbon
6-8 peaches, peeled
6-8 whole cloves
1 1/2 c. brown sugar
1/2 c. water
1/2 c. Bourbon whisky
Insert a clove into each of the peaches, place in cooker. Mix sugar, water & whisky; pour over peaches. Cook on high 3-4 hours or low 5. Yield: 6-8 servings.
Apple Pie Coffee Cake
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
1/4 cup chopped pecans
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing crockpot
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
Beefy Taco Dip
1 lb. ground beef
1 c. chopped onion
1 lb. process cheese
1/2 to 1 (4 oz. ) can green chilies, chopped
1 tomato, chopped
1/3 c. chopped ripe olives
1/4 c. chopped green pepper
Brown ground beef with onion in skillet, stirring until crumbly; drain. Add cheese. Cook until cheese is melted, stirring occasionally. Stir in remaining ingredients. Transfer to slow cooker. Cook on low until heated through. Serve warm with corn chips.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 05:50 PM #31
Re: Crockpot Recipes
Brute Force Chili
6 pounds chuck roast -- cut into 1" cubes
12 cloves garlic, -- peeled and halved
1 large onion -- diced small
1 16 oz can stewed tomatoes
3 cups beef broth
1 envelope brown gravy mix
4 tablespoons Cajun seasoning
1 tablespoon oregano or Italian seasoning
1 teaspoon black pepper
1 tablespoon paprika
1 can favorite beer
1 tablespoon brown sugar
1 7 oz can diced green chiles
1 teaspoon dry mustard
6 yellow chili peppers, stemmed, seeded, -- diced
1 tablespoon vinegar
1 tablespoon lime juice
In a large skillet, brown meat, onion and garlic in a little oil. Drain fat. Mix meat mixture and the rest of the ingredients and place in a large slow cooker. Cover and cook on low for 10 to 12 hours, or longer. If too juicy, make a paste of equal parts flour and water and stir in. If too thick, add water or beer.
Chili Beer Brisket of Beef
2 1/2 lb Beef brisket
1/2 c Onions, chopped
1 ts Salt
1 ts Black pepper
1/4 ts Garlic powder
12 oz Chili sauce
12 oz Beer
2 md Tomatoes
6 Parsley sprigs
Place beef brisket, fat side down, in slow cooker. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. slow cooker on low for 3 hours. Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley. Surround with Wild Rice Amandine.
Sour Cream Chili Bake
1 lb Ground beef
1 cn Pinto beans, drained (15 oz)
1 cn Enchilada sauce (10 oz)
1 cn Tomato sauce (8 oz)
1 c Shredded process American cheese
1 tb Instant minced onion
1 c Water
4 c Corn chips
1 c Sour cream
1/2 c Shredded process American cheese
In a skillet, brown ground beef; drain. Transfer meat to slow cooker. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips, crush the remaining chips and to the meat mixture. Cover: cook on low-heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
Chinese Cashew Tuna (Or Chicken) Dinner
1 can drained tuna or 1 C. cooked diced chicken -- (7 oz. )
1 cup diced celery
1/2 cup diced onion
3 tablespoons Butter or margarine
1 can condensed cream of mushroom soup -- (cream of celery gives nice change)
1 can drained bean sprouts -- (16oz. )
1 tablespoon soy sauce
1 cup cashew nuts
Chow mien noodles
Combine all ingredients except noodles in slow cooker. Stir well, and cook for 5 to 9 hours on low. Serve over chow mien noodles (or rice)
Clam Casserole
3 6. 5 oz cans minced clams -- drained
4 large eggs -- well beaten
1/4 cup butter or margarine -- melted
1/3 cup milk
1 teaspoon salt
1/2 cup minced onion
1/4 cup minced green bell pepper
18 saltine crackers -- crushed
In a bowl, mix all ingredients. Pour into well greased slow cooker. Cover and cook on low 4-5 hours.
New Orleans Barbeque Style Shrimp
5 pounds Shrimp in shell
2 cups margarine, melted
1/2 cup black pepper (use less if you don't like hot)
16 ounces Italian dressing
Juice of 4 lemons
Place Shrimp in slow cooker. Combine margarine, pepper, dressing, and lemon juice. Pour over shrimp. Cook on low for 3 to 4 hours.
Hot Buttered Punch
3/4 c Brown sugar
4 c Water
1/4 ts Salt
1/4 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Allspice
3/4 ts Ground cloves
2 Jellied cranberry sauce
16 oz each
1 qt Pineapple juice
Cinnamon sticks
In slow cooker, combine brown sugar with water, salt, nutmeg, cinnamon, allspice and cloves. Break up cranberry sauce with fork. Add cranberry sauce and pineapple juice to pot. Cover and heat on low for 3 to 4 hours. Serve hot in mugs with cinnamon sticks. Dot each with a pat of butter.
Hot Brazilian Eggnog
4 eggs -- separated
3 cups milk
2 cups cream
3 tablespoons instant coffee
1/2 cup light corn syrup
1/2 cup brandy or rum -- or to taste
1/4 cup water
pinch cinnamon -- optional
nutmeg -- for garnish
With an electric mixer, beat egg yolks lightly; beat in milk, cream, instant coffee and 1/4 cup corn syrup. Place mixture in the slow cooker; set on low and cook for half an hour. Stir in brandy or rum. In a saucepan, heat remaining corn syrup and water to a boil and simmer for 5 minutes. Beat egg whites until soft peaks form and slowly pour corn syrup mixture in a thin stream into eggs. Continue beating until soft peaks form again. Fold mixture into hot milk mixture. Ladle into punch cups or mugs and sprinkle with nutmeg.
Caldo De Queso
4 c Water
2 lg Potatoes; cubed
1/4 c Fresh Cilantro; chopped
1 md Onion; sliced
1/2 cn Tomato sauce
1 cn Green chilies; diced
1 ts Crushed red pepper
Salt and pepper; to taste
4 Flour tortillas
1/2 c Monterey jack cheese; shredded
In slow cooker add all ingrediants except for flour tortillas. Cook on high for 6-8 hours. Serve with flour tortillas and shredded cheddar or monterey jack cheese.
Special Burritos
1 (10 oz.) can chopped ortega peppers
Meat from bones
1 c Chopped onion
2 (4 oz.) can tomato sauce
2 lb Chuck roast
Night before begin cooking 2 lbs. chuck roast in slow cooker (cook all night). In morning, remove the bones. Add to slow cooker the above. Cook on low heat the rest of day. Add mixture to flour tortillas. Also add refried beans, sour cream, grated cheese with meat. Wrap in foil and bake 350 degrees for 10 minutes.
Spicy Cajun Style Buffalo Wings
3 lb Chicken wings*
1 Bottle kraft spicy bbq**
1 1/2 ts Red cayenne pepper
1/4 ts Salt
2 ts Black pepper
1/2 ts Garlic flakes; minced
1 ts Onion flakes; minced
3 tb Worcestershire sauce
2 tb Green dragon or jalapeno sau
1 tb Tabasco sauce
1 tb Cajun spice***
*Chicken wings or small chicken legs; more wings or legs can be added if needed.
**Kraft BBq or K.C. Style sauce.
***Cajun Spice or Capt. Link's Cajun seasoning.
In a slow cooker; add chicken BBq Sauce, and all spices. Stir and heat on low for 4 hours.
Chicken Wings In Honey Sauce
3 pounds chicken wings -- (16 wings)
salt -- to taste
pepper -- to taste
2 cups honey
1/2 cup ketchup
1 cup soy sauce
1/4 cup oil
2 cloves garlic -- minced
sesame seeds -- optional, garnish
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker. For sauce, combine honey, ketchup, soy sauce, oil, and garlic in mixing bowl. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. If desired garnish with sesame seeds.
Oriental Chicken Wings
3 lbs whole chicken wings or drumettes
1 cup soy sauce
3/4 cup brown sugar
1/2 cup water
1 teaspoon lemon juice
1/4 tsp. dry mustard
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ginger
Discard the tips from the chicken wings and cut wings apart. Place pieces in the slow cooker. Combine the remaining 8 ingredients into a bowl and mix well together. Pour over chicken. Cover. Cook on Low for about 6 hours or on High for about 4 hours or until chicken is done.
Ham and Lentil Soup
2 cups lentils
1/2 pound ham -- diced
1 onion -- chopped
1 bay leaf
2 celery ribs -- chopped
1 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
Combine all ingredients with 2 quarts water in the slow cooker. Cook on LOW, covered, 8 to 10 hours. Adjust seasonings and serve.
Lentil Casserole
1 cup lentils
2 bacon slices, chopped
1 cup stewed tomatoes, chopped, with juice
1 tsp. Chinese five spice powder
1/4 tsp. dried red pepper flakes
1 small onion, chopped
1 cup cold water
Rinse lentils; pick out any debris. Place all ingredients in a slow cooker. Cover and cook on LOW 7-8 hrs. or until all liquid is absorbed. Serve hot or cold.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 06:00 PM #32
Re: Crockpot Recipes
Beef Scallopini
2 lb. beef stew meat
3/4 c. flour, mixed with 1 tsp. salt and 1/4 tsp. pepper
1/4 c. oil
4 oz. sliced mushrooms
2 small onions
1 1/4 tsp. salt
1 tsp. sugar
1/2 tsp. oregano
1 small clove garlic
1 lb. can tomato
Roll beef in flour; fry until brown. Put in slow cooker. Add all ingredients. Stir well. Cook for 6 to 8 hours on low. Serve on rice, noodles or pasta. Thicken with tapioca or flour.
Hungarian Goulash
1 1/2 pounds beef stew meat -- cut into 1" cubes
1 large onion -- chopped
2 cloves garlic -- crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
2 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1/4 cup all-purpose flour
1/2 cup water
1/4 cup sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons dried dill weed or poppy seeds
Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on Low 8 to 9 hours. Turn control to High. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on High 10 to 15 minutes or until slightly thickened. Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.
Greek Beef Stew with Onions and Feta Cheese
1 tablespoon vegetable oil
2 pounds beef stew meat, cut into 1-inch cubes
3 large onions, thinly sliced
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1 1/2 cups tomato sauce
1 teaspoon sugar
1 bay leaf
1 cup crumbled feta cheese
Cooked macaroni, noodles or mashed potatoes In skillet, heat oil over medium-high heat. Brown beef in batches, adding more oil if necessary, and transfer with slotted spoon to slow cooker stoneware.
Reduce heat to medium. Add onions to pan and cook until soft. Add garlic, cinnamon and allspice and cook 1 minute. Add vinegar, tomato sauce, sugar and bay leaf and stir to combine.
Pour mixture over meat and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until beef is tender.
Add feta cheese and cook on high for 10 minutes. Discard bay leaf. Spoon over hot buttered macaroni, noodles, or mashed potatoes. Makes 6 to 8 servings.
Manhattan Style Clam Chowder
1/4 lb Diced bacon; fried & drained
1 lg Onion; diced
2 Carrots; thinly sliced
3 Celery with leaves; thinly sliced
1 tb Fresh parsley (or dried)
1 lg Can tomatoes, broken up; with juice
1 1/2 ts Salt
Black pepper
1 Leaf
1 ts Thyme
3 Potatoes; diced
2 Or 3 cans clams with juice
Put all ingredients in slow cooker. Stir to blend. Cover and cook on high for 1 hour, then on low for 8 hours. Serves 4.
Down East Corn Chowder
3 c Fresh corn, cut from cob or 2 cn (16-oz. ) whole kernel corn, drained
2 md Potatoes, peeled and finely chopped
1 Onion, finely chopped
1 ts Salt
1/2 ts Seasoned salt
1/8 ts Pepper
2 c Chicken broth or bouillon
2 c Milk
1/4 c Butter or margarine
Ground mace
Combine corn, potatoes, onion, salt, seasoned salt, pepper and broth in slow-cooking pot. Cover and cook on low 7 to 9 hours. Pour into blender and puree until almost smooth. Chill overnight, if desired, or return to pot. Stir in milk and butter. Cover and cook on high for 1 hour. Pour into bowls; sprinkle with mace. Makes 6 to 8 servings.
hicken Taco Filling
1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning)
1 cup chicken broth
1 pound boneless skinless chicken breasts
Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour chicken broth over. Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc.
To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.
Polenta chili casserole
3/4 cup yellow cornmeal
2 3/4 cups cold water
1 (15-oz. ) can low-fat turkey chili with beans
1/4 cup chopped leeks
2 boneless, skinless chicken breast halves, cubed
1 tsp. Tabasco sauce
4 ozs. Monterrey Jack cheese, shredded
Combine cornmeal and cold water in a 2-quart saucepan. Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes or until thickened.
Remove from heat; cool about 10 minutes. Spread over bottom and 1 1/2 to 2 inches up the sides of a 3 1/2-quart slow cooker.
In a medium bowl, combine turkey chili, leeks and chicken. Spoon into center of polenta mixture. Sprinkle Tabasco sauce over mixture. Cover and cook on low for 6 hours. Add cheese 15 minutes before serving.
Serves 6.
Pineapple Chicken
6 skinless boneless chicken breast halves
pepper -- to taste
paprika -- to taste
1 20 oz can unsweetened pineapple tid bits -- drained
2 tablespoons Dijon mustard
soy sauce
1 clove garlic -- minced
Arrange chicken in slow cooker. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings.
Rosemary Garlic Chicken Breasts
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
3 cloves garlic, finely diced
3 or 4 chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1/2 or 1 cup water (depending on cooking time and temperature -- see recipe)
2 1 to 1-1/2 sprigs of rosemary, in a tea strainer or cheesecloth bag
Put carrots, onions, celery and garlic in bottom of stoneware. Add chicken. Top with salt, pepper and liquid. (Use 1/2 cup water for cooking on low setting 10 hours; 1 cup water for cooking on high for 6 hours. ) Add tea strainer or cheesecloth bag with rosemary in it; push down under liquid. Cook in slow cooker as desired. Remove chicken and vegetables with slotted spoon.
Provencale Chicken Supper
4 (6-ounce) skinned, bone-in chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 can (16 ounces) cannellini beans or other white beans, rinsed and drained
1 can (14 1/2 ounces) pasta-style tomatoes, undrained
Place the chicken in an electric slow cooker; sprinkle with the basil, salt and black pepper. Add the bell pepper, beans and tomatoes with liquid. Cover and cook on low-heat setting for 8 hours.
Makes 4 servings.
Life is God's gift to you......what you do with your life is your gift to God.
March 8th, 2006, 06:04 PM #33
Re: Crockpot Recipes
Sausage Stuffed Chicken with Pine Nuts
6 Chicken breast halves; skinned and boned
1/2 lb Italian sausage
1 sm Onion; chopped
1/2 c Soft breadcrumbs
1/2 ts Lemon peel; grated
1/4 c Pine nuts; chopped
1 tb Fresh parsley; minced
1/2 ts Dried tarragon
1/4 ts Salt
1/8 ts Pepper
2 tb Dry white wine
Parsley; chopped, for garnish
Place one chicken breast at a time in a small plastic bag or between sheets of waxed paper. Lightly pound with meat mallet, set aside. Remove casings from sausage. In med. bowl, crumble sausage; combine with onion, breadcrumbs, lemon peel, pine nuts, 1 tbsp parsley, tarragon, salt, and pepper. Divide stuffing into 6ths; form each into cylinder about 3. 1/2" x 1. 1/2". Place one on center of each pounded chicken breast. Fold over and secure with small skewer. Place rack in bottom of slow cooker. Dip 24"x14" cheesecloth into wine until moistened. Place on rack with ends extending up sides of pot. Place stuffed chicken breasts on cheesecloth. Then fold ends of cheesecloth over chicken. Cover and cook on LOW 4 hrs. or until chicken is tender. Holding the ends of cheesecloth, remove chicken from pot. Remove cheesecloth; sprinkle chicken with chopped parsley.
Barbecue Meatloaf
2 pounds lean ground beef
1/2 cup uncooked quick or old-fashioned oats
1/2 cup dry bread crumbs
2 tablespoons non-fat dry milk powder
1/2 cup water
1/2 cup bottled smoked barbecue sauce
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 small onion -- chopped
6 potatoes -- peeled and cut up
In large bowl, mix all ingredients except potatoes. Shape meat mixture into a loaf. Place potatoes in bottom of slow cooker. Top potatoes with meat loaf. Cover and cook on Low for 8 to 10 hours.
Cheddar Cheese Meatloaf
3/4 cup crushed cheese crackers (Cheese-Its)
1 small onion, finely chopped
2 TBS minced green bell pepper
1/4 cup chili sauce
1/2 cup milk
2 eggs, beaten slightly
1/2 tsp salt
1/8 tsp pepper
1 1/2 lbs. ground beef
1 cup (4 oz. ) shredded cheddar cheese
In large bowl, combine cracker crumbs, onion, bell pepper, chili sauce, milk, eggs, salt, pepper, ground beef and cheese. Form into a 6 or 7 inch ROUND loaf, flattened a little on the top. (Like cheese wheel-shaped) Lightly spray bottom of slow cooker with cooking spray. Add loaf to slow cooker. Cover and cook on LOW about 5 hours. Cut meat into 6 or 7 wedges. 6 or 7 servings.
Beef and Sausage Loaf
1 lb Ground beef
1 cn Mushrooms; (4 oz) with liquid
1/2 lb Pork sausage
1 Egg; beaten
2 c Soft bread crumbs
1/2 ts Onion salt
3/4 c Celery; about 2 stalks
1/4 ts Garlic salt; fine chopped
1 tb Horseradish
Mix all together in a lg. bowl. Shape, rounding the top. Place in slow cooker. Cook on LOW for 9-10 hrs.
Brownie Bottoms
1/2 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
2 1/2 cups packaged brownie mix
1 (2 3/4-ounce) package INSTANT chocolate pudding mix
1/2 cup milk chocolate chips
2 eggs
3 tablespoons butter OR margarine, melted
Lightly grease a 4-quart slow cooker with nonstick cooking spray. In a small saucepan, combine brown sugar, 3/4 cup water and cocoa powder and bring to a boil.
In a small bowl, combine remaining ingredients and 1/2 cup water to form a batter. Spread batter in slow cooker; pour boiling mixture over batter. Cover; cook on high heat setting 1 1/2 hours. Turn off heat and let stand 30 minutes. Serve warm topped with whipped cream or ice cream. Makes 6 servings.
New York Style Cheesecake
2 packages (8 ounces each) plus 1 package (3 ounce) cream cheese, softened
3/4 cup sugar
3 tablespoons flour
1 teaspoon freshly grated lemon peel
1/2 teaspoon freshly grated orange peel
3 eggs
With electric mixer, beat softened cream cheese, sugar, flour and grated peels until smooth. Add eggs, one at a time, and beat until fluffy. Pour into baked crust in Bread 'n Cake Bake pan; cover. Set inside slow cooker. Cover and cook on High setting for 2 l/2 to 3 hours. Remove pan and uncover. Allow to cool, then unmold on serving plate. Serve well chilled; if desired, top with strawberries.
8 to 10 servings (for 3-1/2 or 5-quart slow cooker).
Chocolate Obsession
1 3/4 cups light brown sugar -- divided
1 cup flour
1/4 cup plus 3 tbs. cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter -- melted
1/2 teaspoon vanilla extract
1 3/4 cups hot water
1/4 cup blanched sliced almonds -- (optional)
Stir together 1 cup of brown sugar, flour, 3 tbs. cocoa powder, baking powder and salt. Whisk in the milk, melted butter and vanilla. Spread over bottom of a 3 1/2 quart cooker.
Mix remaining 3/4 cup brown sugar, 1/4 cup cocoa powder and 1/12 cups hot water and almonds. Sprinkle evenly over top of the batter but so not stir.
Cover and cook until a toothpick inserted in center, comes out clean. About 2 hr. on HIGH
NOTE: Do not cook on low for a longer period of time. It doesn't work. Spoon the warm pudding into individual bowls serve with scoops of vanilla ice cream on top.
Life is God's gift to you......what you do with your life is your gift to God.
March 9th, 2006, 05:15 PM #34
Re: Crockpot Recipes
(The spareribs really come out tender this way!)
* 40 ounces ketchup
* 6 tablespoons vinegar
* 6 tablespoons worcestershire sauce
* 1 1/4 cups brown sugar
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon cumin (can be omitted)
* 2 teaspoon chili powder (can be omitted)
* 2 teaspoons cayenne pepper (can be omitted)
* 1 can tomato paste (6 ounces)
* 10 country style ribs (can use more or less)
Directions: First you are going to prepare your barbecue sauce. You can even do this the night before so that you can get everything in the crockpot in the morning very quickly. Combine all the ingredients except the ribs and tomato paste in a large pot. Bring to a boil and let simmer for 1/2 hour. Stir in the tomato paste at the end and let simmer for a few minutes. Make sure you stir this sauce every so often while you are cooking it. This is a thick barbecue sauce and you don;t want it to stick to the bottom of the pot while you are making it. Now you have your barbecue sauce. Now let me tell you how to put everything in the crockpot. First put in all the ribs and just pour the barbecue sauce over them. Cover and cook on low for 8 to 10 hours. At 10 hours the meat will be really very tender and falling off the bone. I find that 8 hours is really enough but it might depend on your crockpot. Enjoy! (If you don't want your barbecue sauce spicy, you can cut down on the amount of vinegar, worcestershire sauce and omit the cumin, chili powder and cayenne pepper. It will still be really delicious but mild. The way I have it is spicy but not hot.)
Serves 4
* 2 cans cream of chicken soup
* 2 cans (2 ounces) sliced mushrooms, undrained
* 1 cup raw long grain converted rice
* 4 boneless chicken breasts
* 2 tablespoons dry onion soup mix
Combine soup, mushrooms and rice in a bowl. With a spatula pour into a greased crockpot. Lay chicken on top of mixture and sprinkle with onion soup mix. Cover and cook on low setting for 7 to 9 hours.
Life is God's gift to you......what you do with your life is your gift to God.
March 9th, 2006, 05:21 PM #35
Re: Crockpot Recipes
Quick Onion Pot Roast
This roast needs no prior browning. Brown meat in the slow cooker and forms a brown gravy. Prepare vegetables separately.
* 1 pkt onion soup mix.
* 3lb lean beef pot roast trim off any fat
* 3 Tbs flour in 3Tbs water, mixed to a paste.
Sprinkle onion soup over the bottom of the slow-cooker. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.
Barbecued Pot Roast
* 1 tsp salt
* 2lb lean pot roast
* 1/2 cup tomato paste
* 24 peppercorns
* 1 small onion, chopped
* 1 tsp worcestershire sauce
Sprinkle salt over the roast and place in slow-cooker. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.
Marinated Chicken & Pork
* 3 lb chicken pieces
* 2 cloves garlic,crushed
* 1 lb lean boneless pork cubed
* 3 tomatoes chopped
* 1 cup dry red wine
* 1/2 tsp rosemary
* 1/2 tsp black pepper
* 1 tsp salt
* 3 cups beef broth, (Campbell's)
Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken,pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6.
Tarragon Chicken
* 3-4lb chicken
* 2 Tbs soft butter
* 1 tsp garlic salt
* 1 tsp tarragon
* 1 Tbs dried parsley
* 1/8 tsp ground black pepper
* 3 Tbs vinegar
2 Tbs cornstarch in 2 Tbs cold water, Stirred until smooth.
1 cup accumulated cooking liquid.
Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter.
Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.
Inexpensive Slow Cooker Roast
Bachelor Roast
* 1 medium roast (any size, even the cheap, tough cuts)
* 1 can coca-cola
* 1 16 oz. bottle of ketchup (generic, or whatever is on sale)
Put all ingredients in crockpot and cook it for several hours until the meat falls apart and your house smells great! The coke will break down the tough fibers in the meat, so even the toughest comes out tender and tasty. This recipe is good enough to serve to the best company, and leftovers (if you have any) make good BBQ sandwiches.
Life is God's gift to you......what you do with your life is your gift to God.
March 9th, 2006, 05:37 PM #36
Re: Crockpot Recipes
Sweet and Spicy Kielbasa or Polish Sausage
Serve this kielbasa with potatoes or macaroni, or as an appetizer.
* 1 cup packed brown sugar
* 1/4 cup spicy mustard
* 1/4 cup finely chopped onion
* 2 pounds kielbasa or smoked Polish sausage, cut into 1/2-inch pieces
In crockpot, combine brown sugar, mustard and onion; add kielbasa and stir well to coat evenly. Cover and cook on LOW for 2 1/2 to 3 hours, stirring occasionally.
Sausage and Sauerkraut Meal
* 1 1/2 pounds kielbasa, regular or low fat turkey kielbasa, cut into 3-inch lengths
* 2 bags (16 ounces each) sauerkraut, rinsed and well drained
* 3 large Granny Smith apples, peeled, cored and cut crosswise into rings
* 1 medium yellow onion, thinly sliced and into rings
* 1 2/3 cup chicken broth
* 1/2 teaspoon caraway seeds, optional
* 8 medium red potatoes, (about 3 lbs.), peeled and quartered
Place half of the kielbasa in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle with caraway seeds. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onions are tender.
Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain.
Makes 8 servings
Life is God's gift to you......what you do with your life is your gift to God.
March 9th, 2006, 06:14 PM #37
Re: Crockpot Recipes
Cajun Shrimp Dip
1 slice bacon
3 onions, chopped
1 clove garlic, minced
4 jumbo shrimp,peeled and deveined
1 tomato, peeled and chopped
3 cups shredded Monterey Jack cheese
1 tsp Tabasco Sauce
1/2 tsp cayenne pepper
salt and pepper to taste
Cook the bacon unitl crisp and drain on a paper towel. Saute the onion and garlic in the bacon drippings until soft. Drain on a paper towel. Chop the shrimp. Crumble the bacon and place in the stoneware along with all other ingredients. Cover cook on Low for 1 hour or until the cheese is melted.
Hot Broccoli Cheese Dip
3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbs flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli
In a small skillet, melt the butter and saute the celery, onion and mushrooms. Stir in the flour. Place into a lightly greased slow cooker and stir in remaining ingredients. Cover cook on High, stirring about every 15 minutes until the cheese is melted. Turn to Low for 2 to 4 hours or until ready to serve.
Creamy Corn Bisque with Spicy Red Pepper Cream
Red Pepper Cream:
1 7-oz. jar roasted red peppers, drained and patted dry
3 Tbs sour cream
2 Tbs cayenne pepper sauce
Corn Bisque:
1 Tbs olive oil
1 large leek (white portion only), well rinsed and chopped
1 tsp dried thyme leaves
1/2 tsp dried basil leaves
1 141/2-oz. can reduced-sodium chicken broth
2 lbs potatoes, peeled and cut into 1/2 -inch pieces
1 10-oz. can condensed cream of corn soup
1 cup half n half
1 cup corn
1 Tbs cayenne pepper sauce
Combine roasted peppers, sour cream and cayenne pepper sauce sauce in blender or food processor. Cover process until puréed. Set aside in refrigerator.
Heat oil in large saucepan. Add leek and carrots cook over medium heat 4 minutes or until tender. Add thyme and basil cook 1 minute. Stir in chicken broth and potatoes. Bring to boil and add to slow cooker. Stir in corn soup, 1 cup water, corn, salt and 1 Tbs cayenne pepper sauce. Cook on Low for 4-6 hours.
If desired,in a food processor or blender, process soup in small batches until smooth. Return soup to slow cooker. Cook on Low for an additional 2-4 hours. During the last hour of cooking, add half n half.
Ladle soup into bowls. Top with dollop of pepper cream, swirl into soup. Garnish with chives, if desired.
Carrot Orange Bisque
1 medium onion, finely chopped
1½ lbs carrots, cut into 1-inch chunks
3 cups chicken stock
juice of 1 orange
zest of 1 orange
½ cup whipping cream
salt and pepper to taste
In slow cooker combine onion, carrots, stock and orange juice. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours, until carrots are fork tender.
Strain vegetables, reserving stock. In a blender or food processor, purée vegetables until smooth. Transfer back to slow cooker and add zest and cream. Season to taste with salt and pepper. Reheat on High for 15 minutes.
Life is God's gift to you......what you do with your life is your gift to God.
March 9th, 2006, 06:22 PM #38
Re: Crockpot Recipes
Championship Chili
3 1/2 - 4 lbs coarsely ground beef
1 14 1/2-oz. can beef broth
3 Tbs onion, finely shopped
1 tsp garlic powder
3 tsp instant beef bouillon granules, divided
1 8-oz. can tomato sauce
2 Tbs paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper
4 Tbs chili powder
1 Tbs cumin
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp instant chicken bouillon granules
1 Tbs lime juice
Cook beef in large skillet over medium heat, stirring to crumble until beef is browned drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two teaspoons beef bouillon, garlic powder, cayenne pepper and black pepper in stoneware. Cover cook for 7 hours on Low or 3 hours on High. Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover cook one more hour.
Bean and Corn Chili
2 medium onions, finely chopped
5 cloves garlic, minced
1/2 tsp olive oil
2 Tbs red wine
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely choppd
2 stalks celery, finely sliced
6 Roma tomatoes, chopped
2 15-oz cans kidney beans, rinsed and drained
1 6-oz can tomato paste
8-oz frozen corn kernels
1 tsp salt
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp ground coriander
1 1/2 cups nonfat chicken or vegetable broth
In a medium skillet, saute the onions and garlic in the olive oil and red wine. Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Easy Pleas'n Chili
1 1/2 lbs lean ground beef, pork, chicken or turkey
5 cloves garlic minced or 1 tbs bottled chopped garlic
2 onions, finely chopped
2 stalks celery, thinly sliced
2 cans (19 oz each) red kidney beans, drained and rinsed
1 can (28 oz) tomatoes, coarsely chopped, with juice
1 can (5.5 oz) tomato paste
2 cups frozen corn kernels
1/2 cup salsa
2 tbs chili powder
1 tsp each dried cumin and dried oregano
1/2 tsp each salt, pepper, and hot sauce
1 each, red and green sweet pepper, finely chopped
Suggested toppings: chopped tomatoes, avocado, green onion, jalapeno peppers, cilantro, grated cheddar cheese, tortilla chips, sour cream.
1. In large non-stick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot slow cooker stoneware.
2. Add the meat mixture and remaining ingredients, except sweet peppers, to the slow cooker and stir to combine. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot.
3. Stir in peppers; cover and cook on High for an additional 15 minutes.
4. Adjust seasoning and serve with suggested toppings.
Refrigerate prepared chili in airtight container for up to 2 days or freeze for up to 1 month.
For a fun and edible serving container try these tortilla bowls:
Randomly pierce 6 inch tortillas with a fork. Place tortilla over inverted 4 inch bowl or ramekin and lightly press around bowl. Microwave 2 tortillas on High for 2 minutes or until crisp. Remove tortillas from bowls; repeat as necessary.
Preparation time: 15 minutes
Makes: 4-6 servings
Life is God's gift to you......what you do with your life is your gift to God.
March 9th, 2006, 06:28 PM #39
Re: Crockpot Recipes
Scallop and Corn Chowder
1 bunch leeks, cleaned well and diced
3/4 lb pancetta, diced
5 small red bliss potatoes, diced
51/4 cups clam broth or fish fumet
2 cups corn
1-2 Tbs fresh tarragon
6 Tbs butter
4 Tbs flour
1 pint (16 oz.) cream
1 lb. sea scallops
Saute leeks in a skillet on medium high heat until golden and soft. Add to stoneware. Saute pancetta, on medium heat and add to stoneware. Add potatoes, broth, corn and half of the tarragon. Cover and cook on HIGH for 2 hours or LOW for 4 hours. In a large sauce pan, add 4 Tbs butter and 4 Tbs flour and stir constantly for 5 minutes on medium heat to create a roux to thicken the soup. Add 2 large ladles of broth from the slow cooker. Stir to incorporate. Turn heat to medium-high to high on stovetop and add rest of broth to sauce pan. Boil gently for 5 minutes. Turn stove to low and stir in cream. Just before serving, sauté scallops in 2 Tbs butter. Add to chowder and garnish with fresh cracked pepper and tarragon.
Vegetable and Shrimp Chowder
2 cups spanish or white onions, diced
1 cup carrots, sliced
1 cup chopped fresh or frozen broccoli
1 cup diced celery
2 Tbs margarine or butter
2 cups peeled and diced baking potatoes
1 10-oz. package frozen corn
4 cups chicken broth
5 cups shrimp, peeled and deveined
1 cup dijon mustard
1 cup parsley, chopped
salt and pepper to taste
In a large saucepan over medium heat, cook onions, carrots and celery in margarine or butter for 3 to 4 minutes or until tender. Add potatoes, corn and chicken broth heat to a boil.
Add ingredients to slow cooker. Cook on Low for 6-8 hours. During the last hour of cooking, add shrimp, mustard and parsley.
French Onion Soup
2 Tbs butter, melted
3 onions, sliced and separated into rings
1 package gravy mix
3 cups water
4 slices French bread, cubed
4 slices Swiss Cheese
Place the sliced onions in the slow cooker. Pour in the butter and mix thoroughly. Stir in the bread and add the water and gravy mix. Stir well. Cover cook on Low for 10 to 18 hours or on High for 4 to 5 hours.
Pasta Fagioli Soup
1 15 1/2-oz. can Great Northern beans
1 lb ground beef, browned and drained
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 10 1/2-oz. cans condensed beef broth
2 14 1/2-oz. cans whole tomatoes
1 tsp black pepper
1/4 tsp dried marjoram
1/4 tsp cayenne pepper
1/4 tsp hot pepper sauce
1 tsp dried basil
2 cups macaroni, cooked
Combine all ingredients, except pasta in the stoneware. Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours. Add the pasta 30 minutes before the end of the cooking time.
Potato and Leek Soup
4 cups vegetable broth
3 potatoes, peeled and diced
1 1/2 cups cabbage, chopped
1 leek, diced
1 onion, chopped
2 carrots, chopped
1/4 cup parsley, chopped
2 tsp salt
2 tsp black pepper
1/2 tsp caraway seeds
1 bay leaf
1/2 cup sour cream
In a large bowl, combine the vegetable broth, potatoes, cabbage, leek, onion, carrots, and parsley. Pour the mixture into the slow cooker. Stir in the salt, pepper, caraway seeds and bay leaf. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove the bay leaf before serving. Combine the liquid from the stoneware with the sour cream in a small bowl. Add the mixture to the slow cooker.
Life is God's gift to you......what you do with your life is your gift to God.
March 9th, 2006, 06:32 PM #40
Re: Crockpot Recipes
Applesauce Spice Cake
1/4 cup butter or margarine
1/2 cup sugar
1 egg
1/2 tsp vanilla
3/4 cup applesauce
1 cup flour
1 tsp baking soda
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 cup raisins(optional)
1/2 cup chopped walnuts (optional)
Cream the butter and sugar. Add egg and vanilla and beat well. Beat in applesauce. Combine flour, baking soda and spices and stir into creamed mixture. Blend in raisins and nuts.
Pour into greased and floured Bread 'n Cake Bake pan and cover. Place in slow cooker, cover and bake on High 2 1/2 to 4 hours.
Mothers Day Strawberry Lemon Cake
¾ cup flour
1 1/3 cup sugar, plus 2 Tbs
10 eggs, separated
1½ tsp vanilla
1½ tsp cream of tartar
3/4 cup lemon curd
1 pint strawberries, stemmed and sliced (and more for cake decorating if desired)
Lightly butter bottom of the stoneware. Cut parchment paper to fit the bottom of the stoenware and place inside. Do not grease the sides of the stoneware. Sift the flour and the sugar together and set aside. Using a hand mixer, whip the egg yolks on high speed for 3-5 minutes until thick and pale ribbons form from beater. Set aside. Beat egg whites until foamy and add cream of tartar and 2 Tbs. sugar until thick, glossy, and holds a peak but is not dry. Pour egg yolks on top of the egg whites and carefully fold in by hand, maintaining as much volume as possible. Sprinkle in 1/3 of the flour mixture and continue to fold in and incorporate. Fold in additional flour in thirds until fully incorporated. Do not overmix. Spread batter over the bottom of the stoneware and cook on HIGH for 2 hours. Remove stoneware from slow cooker and place on highest shelf possible of a preheated 325°F oven. Cook until center is cooked and top is golden brown. Let cool. Loosen sides of cake from stoneware and invert. Horizontally cut cake in half and spread top and bottom center with lemon curd. Place sliced strawberries on top of bottom and place top of cake on top of bottom. Frost sides with buttercream and then top with buttercream. Garnish with edible flowers or fresh strawberries around edge of cake. Keep refrigerated.
Lemon Mousseline Buttercream
½ cup sugar
¼ cup water
3 drops lemon juice
2 sticks butter, room temperature
5 egg yolks
1 lemon, peeled grated and juiced
In a saucepan, cook the sugar, water and lemon juice to 220°F. Cream the butter and transfer to another bowl. Beat the yolks until thick and pale in color. Continue beating and pour in sugar syrup quickly. Continue beating until mixture is cooled to 80°F. Beat in half the butter. Beat in the lemon peel and lemon juice. Add remaining butter and beat until incorporated, thick and creamy.
Carrot Cake
2 eggs
1 cup sugar
2/3 cups oil
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
3/4 cup grated carrots
1/2 cup chopped nuts
Beat together the eggs, sugar and oil. Combine the flour,baking soda, salt, vanilla and cinnamon and add to the sugar mixture and beat well. Stir in the carrots and nuts.
Pour into a greased and floured Bread 'n Cake pan. Cover and place in the slow cooker. cover bake on High for 2 1/2 to 4 hours
Life is God's gift to you......what you do with your life is your gift to God.
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