|
Post by Linda on Sept 22, 2002 18:32:35 GMT -6
More recipes that were accidently deleted from this section
|
|
|
Post by Linda on Sept 22, 2002 18:32:52 GMT -6
CROCK POT BEAN SOUP
1 lb. dry navy beans (soak overnight) 2 qt. water 1 lb. ham and bones 1 tsp. salt 1/2 tsp. pepper 1/2 c. chopped celery leaves 1 med. onion, chopped 1 bay leaf (optional)
Put all ingredients in pot. Cook on low 10 to 12 hours.
|
|
|
Post by Linda on Sept 22, 2002 18:33:11 GMT -6
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 cheese
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. Add to crock and cook for 3 hours.
|
|
|
Post by Linda on Sept 22, 2002 18:33:33 GMT -6
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.
|
|
|
Post by Linda on Sept 22, 2002 18:33:58 GMT -6
EASY CROCKPOT BARBECUE
3 to 4 lbs. pork roast 1 lg. onion 8 to 10 whole cloves, sliced Your favorite barbecue sauce
Before you go to bed, brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place 1/2 onion in bottom of crockpot. Put roast in crockpot and add 1/2 to 3/4 cup water. Add rest of onion and cloves. Set on low. In morning, turn off crockpot, remove meat, and let cool. Discard onion and juices in crockpot. Tear roast into small pieces. Put back in crockpot and add barbecue sauce (enough until juicy). Cook on low 2 to 3 hours or until flavor is blended and hot. Serve on buns.
|
|
|
Post by Linda on Sept 22, 2002 18:34:22 GMT -6
OLD FASHIONED VEGETABLE SOUP IN CROCKPOT
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.
|
|
|
Post by Linda on Sept 22, 2002 18:34:46 GMT -6
CROCKPOT SPAGHETTI SAUCE
4 tbsp. cooking oil 1 sm. onion, finely chopped 1 (15 1/2 oz.) can tomato sauce 1 1/2 c. water 1/2 tsp. pepper 1/2 tsp. red pepper, optional 1 lb. ground beef 1 (29 oz.) can tomato puree 1 (6 oz.) can tomato paste 1 tsp. salt 1/2 tsp. oregano 2 lbs. sausage (Italian links or country style)
Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.)
|
|
|
Post by Linda on Sept 22, 2002 18:35:07 GMT -6
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 crock pot. 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).
|
|
|
Post by Linda on Sept 22, 2002 18:35:29 GMT -6
CROCKPOT MACARONI
1 (8 oz.) pkg. macaroni 1 lg. can evaporated milk 1 1/2 c. milk 2 eggs, beaten 1/4 c. melted margarine 1 tsp. salt 3 c. sharp cheese Pepper to taste
Cook and drain macaroni. Grate cheese. Grease crock pot. Mix oil ingredients in crock pot. Reserve some of the cheese to put on top. Sprinkle with paprika. Cook on low for 3 1/4 hours.
|
|
|
Post by Linda on Sept 22, 2002 18:35:51 GMT -6
CROCKPOT PEPPER STEAK
6 to 8 pepper steaks 1 lg. can mushroom soup 1 tbsp. Gravy Master 1 lg. onion, sliced in rings 1 med. bell pepper, cut in strips 1 c. fresh or canned mushrooms 1 c. flour 4 beef bouillon cubes Dash of black pepper 4 tbsp. cooking oil
Roll pepper steaks in flour and pepper. Fry in cooking oil over medium heat until lightly browned. Place in crockpot, pour soup over meat. Add the Gravy Master and bouillon cubes. Arrange vegetables on top. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.
|
|
|
Post by Linda on Sept 22, 2002 18:36:12 GMT -6
CROCKPOT CHICKEN AND DRESSING
1 stick butter 1 c. chopped onions 1 c. chopped celery 1 pan cornbread (crumbled) 6 slices bread (crumbled) 1/4 lb. crackers (crumbled) 2 tsp. thyme, sage or poultry seasoning 4 c. chicken broth 1 (14 oz.) can chicken broth 4 eggs (beaten) 1/2 c. milk 1/2 tsp. baking powder 3 to 4 c. chicken
Boil hen or large fryer for your broth and chicken. Saute onions and celery in butter. Pour this mixture over bread crumbs in a very large mixing bowl. Add seasonings and toss together. Pour enough broth into mixture to moisten. Add beaten eggs and mix together well. Add baking powder, milk, and remaining broth. Mixture should be very slushy. (Pouring point). Add chicken. Pack tightly into a 5 quart crockpot Cover and cook on high for 1 hour. Reduce to low and cook 4 to 8 hours.
|
|
|
Post by Linda on Sept 22, 2002 18:36:34 GMT -6
CROCKPOT CHILI
2 lbs. ground chuck 1 or 2 med. onions, chopped 1 green pepper, chopped 3 to 4 sticks celery, chopped 1 (28 oz.) can crushed tomatoes 1 (8 oz.) can tomato sauce 2 cans kidney beans 1 tsp. pepper 3 tsp. chili powder 1 tsp. garlic salt
Cook ground chuck; drain grease. Combine all ingredients in a crockpot and cook 4 to 5 hours until done.
|
|
|
Post by Linda on Sept 22, 2002 18:36:56 GMT -6
HAMBURGER SOUP
1 1/2 tbsp. butter 1 med. onion, chopped coarsely 1 1/2 lb. ground beef 1 (1 lb. 12 oz.) can tomatoes 3 cans consomme 2 cans water 4 med. carrots, quartered 4 celery tops 6 sprigs parsley 1/2 tsp. thyme 10 peppercorns Salt and pepper (if no peppercorns) 1 add leftover vegetables (zucchini is good)
Melt butter in large heavy kettle. Saute onion and cook until limp. Add ground beef and stir until it loses the raw look. Add remaining ingredients. Cover and cook over low heat for 45 minutes or if using a crockpot cook 6 to 8 hours. If using leftover vegetable or zucchini add and cook longer depending on your crockpot. Serves 6 generously.
|
|
|
Post by Linda on Sept 22, 2002 18:37:27 GMT -6
CROCKPOT CORN CHOWDER
6 slices bacon 2 (10 oz.) pkgs. frozen corn 1 (16 oz.) can cream style corn 1 tbsp. Worcestershire sauce 2 c. water 1/2 c. onion, chopped 2 c. potatoes, diced 1 tbsp. sugar 1 tbsp. seasoned salt 1 (16 oz.) can chicken broth 1 c. milk 1/4 c. butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.
|
|
|
Post by Linda on Sept 22, 2002 18:37:48 GMT -6
HUNTER'S CROCKPOT BEANS
1 lb. ground beef 3/4 lb. fried crumbled bacon 1 c. chopped onions 1 c. ketchup 1/4 c. brown sugar 1/2 tsp. pepper 1 tsp. hickory smoke flavoring 1 lb. can each pork and beans, lima beans, butter beans, and kidney beans
Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.
|
|
|
Post by Linda on Sept 22, 2002 18:38:13 GMT -6
BEEF STEW
1 tbsp. flour 3/4 tsp. salt Dash of pepper 1 to 2 lbs. stew meat 1 (10 1/2 oz.) can tomato soup 1 can water (1 1/4 c.) Onion, chopped (to taste) 1/4 tsp. dried basil, crushed 4 med. potatoes, pared & cubed 3 med. carrots, cut in 1 inch pieces 1/4 c. dry red wine or water
Meat can be browned or just added raw. Mix soup, water, basil, salt, pepper and onion. Add meat, potatoes, and carrots. Bake at 375 degrees for 2 1/2 to 3 hours or put in crockpot on high for about 6 to 8 hours. Makes about 4 to 5 servings.
|
|
|
Post by Linda on Sept 22, 2002 18:38:59 GMT -6
CROCK POT Macaroni and Cheese
4 to 6 servings 8 ounces elbow macaroni, cooked and drained 4 cups (16 ounces) shredded sharp Cheddar cheese, divided 1 can (12 ounces) evaporated milk 1-1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper
Place the cooked macaroni in a 3-1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
|
|
|
Post by Linda on Sept 22, 2002 18:39:40 GMT -6
CROCKPOT CORN & LENTIL SOUP
1 1/2 lb Chicken thighs -- boneless & -- skinless 1 1/2 c Lentils 1 lg Onion -- chopped 3 Celery ribs -- sliced 2 tb Tomato paste 1 t Turmeric 3/4 ts Cinnamon 7 c Chicken broth 1 c Corn kernels -- cooked 2 tb Lemon juice Salt Pepper
Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings.
|
|
|
Post by Linda on Sept 22, 2002 18:40:20 GMT -6
Prescott Beef Burgoo
2 pounds lean ground beef 1 large onion -- chopped 1 clove garlic -- minced 2 tablespoons chili powder 1 tablespoon salt 1/4 teaspoon pepper 1 46 oz can tomato juice 4 cups cabbage -- shredded 1 cup rice -- uncooked 1/2 pound green beans -- tipped and cut
Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks. Push to one side. Add onion and garlic; saute 5 minutes or until soft. stir in chili powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a boiling. Layer 1/3 each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker. 4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender.
|
|
|
Post by Linda on Sept 22, 2002 18:40:55 GMT -6
Spinach Casserole
2 10 oz pkgs frozen chopped spinach, -- thawed and drained 2 cups cream style cottage cheese 1/2 cup butter or margarine -- cut into pieces 1 1/2 cups cheddar cheese, -- 3/4 inch thick 3 large eggs 1/4 cup all-purpose flour 1 teaspoon salt, -- or to taste
Thoroughly combine all ingredients in a mixing bowl. Pour into a greased crockpot. Cover and cook on high for 1 hour, then on low for another 4 to 5 hours.
|
|
|
Post by Linda on Sept 22, 2002 18:41:53 GMT -6
Apple Pecan Bread Pudding
1 cup pecans, -- coarsely chopped 3 large eggs 8 slices raisin bread -- diced 2 cups half & half or milk 2 medium green apples 1/4 cup bourbon or brandy 1 cup sugar 1/4 cup butter or margarine -- melted 1 teaspoon cinnamon vanilla ice cream -- optional 1/2 teaspoon nutmeg -- for garnish
Preheat oven to 350°F. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
|
|
|
Post by Linda on Sept 22, 2002 18:42:52 GMT -6
Sweet and Sour Meatballs
2 pounds ground beef 1 egg 2 tbs. bread crumbs
Mix above and make into balls. Place in skillet and brown on HIGH for a few minutes, turning meatballs as necessary. Turn temperature down to low, cover and continue cooking until meatballs are 'firm' when pierced with a fork.
Remove meatballs from skillet and drain on paper towels placed on a plate.
Sauce:
1 10 oz. jar chili sauce 1 8 oz. jar grape jelly 2-3 Tbs. lemon juice
Directions:
Mix the above ingredients together and cook on LOW heat until all are blended. Pour over the meatballs after placing them into a crockpot or slow-cooker. Cook for 30 minutes on MEDIUM heat and then reduce to LOW to keep warm. (Extra sauce is excellent gravy for potatoes or rice.)
|
|
|
Post by Linda on Sept 22, 2002 18:43:22 GMT -6
Turkey Ranchero
4 Turkey thighs 1 pk Enchilada sauce mix 6 oz Tomato paste 1/4 c Water 4 oz Monterey Jack; grated 1/3 c Lowfat yogurt or sour cream 1/4 c Green onions; sliced 1 1/2 c Corn chips; crushed
With sharp knife, cut each thigh in half; remove bone and skin. Place meat in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips.
|
|
|
Post by Linda on Sept 22, 2002 18:43:49 GMT -6
Teriyaki Steak
Ingredients:
2 to 2 1/2 lbs. boneless steak, cut up in small pieces 1 tsp. ginger 1 tbsp. sugar 2 tbsp. oil 1/2 c. soy sauce 1 garlic clove, crushed
Directions:
Combine all ingredients and pour over steak. Cook on low 4 to 6 hours in crockpot. Serve over rice.
|
|
|
Post by Linda on Sept 22, 2002 18:44:32 GMT -6
Crockpot Chili Verde
1 Onion coarsely chopped 1 Bell pepper, green coarsely chopped 4 Garlic clove minced 1 tb Olive oil 4 oz Green chile, canned diced 1 Jalapeno diced (opt) 7 Tomatillo 2 lb Pork, lean trimmed & cubed 2 ts Oregano 2 ts Sage 1 t Cumin 1 t Red pepper flakes 1/2 c Beer
First, saute one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chiles. Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced. Then, throw some tomatillos in the pot. How many? Well, when I got fresh ones in San Diego, I'd get seven or eight. Peel off the husk and coarsely chop. Now that I've moved to Pittsburgh (don't ask me why), I've had to use canned ones on occasion. How many? Well, I don't really remember, it was one medium sized can, I think. Pay attention: I mean tomatillos, not green tomatoes. The Frugal Gourmet substituted celery and tomatoes. I haven't forgiven him yet.
Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onion, etc. in. Into the pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage. 1 tsp each of the cumin seed and dried red peppers. Salt and pepper to taste. I probably will add a dash of beer (about 1/2 cup) for obscure reasons.
This crockpots all day, or could be simmered for probably about 2 hours.
Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos.
I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy. This is not what the original requester would want to do.
|
|
|
Post by Linda on Sept 22, 2002 18:45:00 GMT -6
Cheese and Potato Casserole
2 lb. pkg. frozen hash brown potatoes (partially thawed) 2 (10 oz.) cans cheddar cheese soup 1 (13 oz.) can evaporated milk 1 can French fried onion rings, divided Salt and pepper
Combine above ingredient (using only half of onion rings) and pour into greased crockpot and salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving.
|
|
|
Post by Linda on Sept 22, 2002 18:45:32 GMT -6
Crockpot Beans and Franks
1 can Hot Chili 1 can Regular Chili 2 cans oven-roasted Beans 1 medium Onion, diced 1/2 cup Barbecue Sauce 1/4 cup Catsup 1/4 Tbs. Liquid Smoke 1 Tbs. Brown Sugar, firmly packed 1 clove Garlic, finely chopped 1 package of Wieners 1 can of Beer
Drain fluid from the canned ingredients. Pour the chili and beans into the crock pot. Add the diced onion. Set the crock pot on low heat and start cooking.
In separate mixing bowl, blend together the barbecue sauce, catsup, liquid smoke, brown sugar, and garlic. Pour the mixture into the beans and stir to blend. Keep cooking.
Cut hot dogs in chunks about 1/2-inch long. Put the wiener chunks in a sauce pan and cover with the beer. Heat over a moderate temperature until boiling.
Drain beer from the hot dogs and stir them into the beans. Let the beans cook on low until the onions are soft. Usually an hour or two.
|
|
|
Post by Linda on Sept 22, 2002 18:45:55 GMT -6
Crockpot Cola Ham
1/2 cup brown sugar 1 tsp dry mustard 1/4 cup Coca Cola or Dr. Pepper 3 to 4 pound pre-cooked ham
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crockpot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to 12. A 5 pound ham could be cooked in a larger crockpot. Cook for 1 hour on high, then 8 to 10 hours on low.
|
|
|
Post by Linda on Sept 22, 2002 18:46:39 GMT -6
SMOTHERED STEAK
1 1/2 lb. steak, cut up 1/3 c. flour 1 tsp. salt 1/4 tsp. pepper 1 lg. onion, sliced 1 green pepper, sliced 1 lb. can tomatoes 1 can (4 oz.) mushrooms, drained 2 tbsp. molasses 3 tbsp. soy sauce
Put steak, flour, salt, and pepper in crockpot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high 1 hour, then turn to low for 8 hours (high: 5 hours). Serve with rice.
|
|
|
Post by Linda on Sept 22, 2002 18:46:58 GMT -6
CROCKPOT STUFFED PEPPERS
6-8 fresh green peppers 1-2 lb. hamburger 1 onion, sliced 1/4 tsp. salt 1/4 tsp. pepper 1 egg 1 slice white bread 1 can whole tomatoes
Combine hamburger, onion, salt, pepper and egg in large mixing bowl. Pull apart bread into small pieces and add to hamburger mixture. Clean and remove seeds and white membrane from green peppers. Stuff peppers with hamburger mixture. Place peppers into crockpot and pour tomatoes, undrained, over meat. Cook on low for 6-12 hours or on high for less than 6. Any remaining meat mixture can be shaped into small loaf and cooked along with peppers in crockpot.
|
|