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Post by Linda on Sept 22, 2002 18:17:40 GMT -6
Crockpot Hash
1 1/2 lbs. ground chuck 32 oz. pkg. hash brown potatoes, thawed 1 tsp. garlic powder 1 chopped onion 1 c. water salt & pepper to taste 1 pkg. brown gravy mix 1 tbsp. margarine
Directions:
Brown ground chuck in a non-stick skillet until all pink is gone. Drain. Place in crockpot. Combine chopped onion, garlic powder, potatoes, salt & pepper to taste. Pour over meat in crockpot. Stir. Mix gravy and boiling water. Pour over mixture. Dot with margarine. Cook 7 to 8 hours on low.
Techgoddest
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Post by Linda on Sept 22, 2002 18:18:05 GMT -6
Chicken and Dumplings in Wine
4 chicken breasts without skin -- quartered 1 dash salt, pepper, thyme marjoram and paprika 1 clove garlic -- chopped 1 large onion -- sliced 2 leeks (white part only) -- sliced 4 carrots -- chunked 1 cup chicken broth 1 tablespoon cornstarch 8 ounces sour cream 1/2 cup dry white wine 1 cup Bisquick® baking mix 8 tablespoons milk parsley, salt, pepper, paprika
Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered chicken. Place in the bottom of crockpot. Chop clove garlic and add to pot. Peel and slice large onion and layer the onion rings over the chicken. Next cut the white part of 2 leeks into rings and place in the pot. Add the chunks of carrots on top. Dissolve 1 tablespoon cornstarch in 1 cup of chicken bouillon together with 1 cup of sour cream and pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours. To make dumplings: Mix together Bisquick, milk, parsley, salt, pepper, and paprika to taste; form into balls and place on top of the chicken mixture the last 30 to 40 minutes of cooking.
Ron from Oz
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Post by Linda on Sept 22, 2002 18:18:33 GMT -6
Apple Brown Betty
4 cups small bread cubes (1/2") 1/2 cup butter/margarine -- melted 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 3/4 cup brown sugar -- firmly packed 4 cups cooking apples -- peeled ,chopped
Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crockpot. Cover and cook on high for 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream. Makes 4 to 5 servings.
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Post by Linda on Sept 22, 2002 18:18:57 GMT -6
COUNTRY STEW
2 lbs. beef cuts 5 carrots, sliced 3 cut onions 6 potatoes, cut up 3 ribs celery, sliced 28 oz. can whole tomatoes cut up (juice also) 1 c. water 6 tbsp. Minute tapioca 3 tbsp. Worcestershire sauce Pepper and salt to taste Ground allspice, marjoram, thyme to taste 2 bay leaves
Put all these ingredients into a slow cooker, crockpot. Mix all the above together in the crockpot cover; put on the lowest setting and cook all day or overnight 1 half hour to 1 hour before eating add 1 can of sweet peas, drained.
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Post by Linda on Sept 22, 2002 18:19:20 GMT -6
HUNGARIAN CHICKEN STEW
1 broiler-fryer chicken, cut in serving pieces 1/2 cauliflower, separated into flowerets 2 potatoes (med.), pared and cubed 2 carrots, pared and sliced 1/2 eggplant, unpared, cubed 1 red or green pepper, sliced into strips 2 onions (med.), sliced 2 celery ribs, cut into 1 inch diagonal slices 1 1/2 tsp. salt 1/4 tsp. pepper 1 (16 oz.) can tomatoes 2 cloves garlic, minced 1 1/2 c. chicken broth or bouillon 1 tbsp. dried dill weed
Place chicken and vegetables in 4 quart casserole. Sprinkle with salt and pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and pour over ingredients in casserole. Sprinkle with dill. Cover tightly and bake in 350 degree oven 2 hours, stirring after 1 hour. May also be cooked in crockpot, layering vegetables and chicken, on low for approximately 9-10 hours. Serves 4.
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Post by Linda on Sept 22, 2002 18:19:48 GMT -6
NEW HAMPSHIRE STEW
1 1/2 lbs. stew beef 4-5 med. potatoes, peeled and thickly sliced 4 carrots, peeled and chunked 1 env. dry onion soup mix 1 (6 oz.) can tomato paste 6 oz. water 1/4 tsp. pepper 1/2 tsp. seasoning salt 1/4 tsp. dry mustard 1 tbsp. Worcestershire sauce 1 tbsp. bacon bits 1/4 c. maple syrup 4 c. water 1 can peas with juice
Place beef in bottom of 6-8 quart crockpot or slow cooker. Cover with potatoes and carrots. In medium large saucepan, place all remaining ingredients (except peas) and simmer until bubbly. Remove from heat and pour over meat and vegetables. Cover and cook on high heat approximately 8 hours. Add more water if necessary. Add peas before serving. Do not thicken.
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Post by Linda on Sept 22, 2002 18:20:13 GMT -6
Jambalaya
1-1/2 pound boneless Chicken breasts 1 pound smoked sausage, sliced 1 pound cooked Shrimp 28 ounces tomatoes 1 chopped onion 1 green pepper, chopped 1 cup chicken broth 2 teaspoons oregano 2 teaspoons dried parsley 2 teaspoons Cajun seasoning 1 teaspoon cayenne pepper 1 cup celery, diced 2 cups cooked rice
Cut chicken into cubes. Slice sausage. Chop onion, green pepper, & celery. Put all into crock pot. Add remaining ingredients except shrimp & rice. Cook on low heat for approximately 7 hours. About 30 minutes before serving, add cooked shrimp & cooked rice.
Techgoddest
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Post by Linda on Sept 22, 2002 18:20:45 GMT -6
CROCKPOT SCALLOPED POTATOES
6 to 8 slices ham, diced (1 cup chopped) 8 to 10 med. potatoes, thinly sliced 1 c. grated American cheese Salt and pepper 1 can cream of mushroom soup Paprika 1 onion, thinly sliced
In crockpot layer half of ham, half of potatoes, half of onions, half of cheese. Sprinkle with salt and pepper. Repeat layers with remaining half of ingredients. Spoon undiluted soup over top and sprinkle with paprika.
Cook 8 hours on low.
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Post by Linda on Sept 22, 2002 18:21:40 GMT -6
Crockpot Mexican Casserole
6 corn or flour tortillas torn into pieces 1 can ranch-style beans 1 can cream of mushroom soup 1 can rotel tomatoes with their juice 1 lb of ground beef or turkey which you have browned with chili powder and garlic powder and drained 8 oz. cubed velveeta cheese Place in order given in your crockpot. Cook 3 to 4 hours on low. Good served with salad for complete meal.
This was submitted by tvicat (unregistered user) Corabelle
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Post by Linda on Sept 22, 2002 18:22:06 GMT -6
BAR-B-Q BEEF STEW
2 lbs. stew meat 3 tbsp. oil 1 c. onion, sliced 1/2 c. green pepper, chopped 1 lg. clove garlic 1/2 tsp. salt 1/8 tsp. pepper 2 c. beef stock 1 can (8 oz.) tomatoes 1 can (4 oz.) mushrooms 1/3 c. barbecue sauce 3 tbsp. cornstarch 1/4 c. cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in crockpot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
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Post by Linda on Sept 22, 2002 18:22:31 GMT -6
CROCKPOT MEATBALL STEW
1 lb. ground turkey 1/4 c. bread crumbs 1 egg 2 tbsp. tomato sauce (or 2 tbsp. crushed tomatoes) 1 tsp. each: dry minced onion, basil and oregano Dash of salt and pepper (salt optional)4 med. size potatoes (peeled and cut into bite size pieces) 1 carrot, sliced 1 to 2 onions, diced 1 (16 oz.) can crushed tomatoes 1 tsp. each: basil and oregano 1/4 tsp. garlic powder 1 tsp. Worcestershire sauce Salt and pepper to taste (salt optional)
Mix together well (makes 16 almost golfball size meatballs). BROWN in pan, set aside. Into crockpot add: Add meatballs on top. DO NOT STIR. Cook on low 8 to 10 hours. Before serving, mix together: 1 tablespoon cornstarch with a little cold water. Add to stew, stir with wooden spoon. Serve. Makes 6 servings.
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Post by Linda on Sept 22, 2002 18:22:55 GMT -6
CROCKPOT IRISH STEW
1 1/2 lbs. stew meat 3 lg. potatoes 3 lg. stalks celery 3 to 4 carrots, pared and sliced 2 1/2 size can tomatoes 1 slice bread, cubed 3 tbsp. Minute tapioca Salt and pepper to taste Bay leaf (optional) 1 med. onion NO WATER
Cut vegetables into large chunks (may be done evening before). Mix meat, vegetables with bread and tapioca. Place in crockpot; turn on high; pour tomatoes over top of vegetables. DO NOT STIR. After about an hour, turn to low and cook for 6 or 7 hours. With corn muffins or French bread, your dinner is ready with not much mess or fuss.
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Post by Linda on Sept 22, 2002 18:23:18 GMT -6
HAMBURGER CROCKPOT CASSEROLE
2 lbs. browned ground beef 3 carrots, peeled and sliced 2 onions, sliced 4 potatoes, peeled and sliced 1 can peas, drained 2 stalks celery, diced 1 can cream of chicken soup 1 can water
Place potatoes in bottom of crock pot, top with carrots and other vegetables. Place ground beef on top. Combine soup and water and pour over ground beef. Cover and cook on low for 6 to 8 hours.
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Post by Linda on Sept 22, 2002 18:23:41 GMT -6
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.
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Post by Linda on Sept 22, 2002 18:24:07 GMT -6
OLD FASHIONED CROCKPOT APPLE BUTTER
14 cooking apples (Winesap) 2 1/2 c. sugar 1 c. apple juice 1 tbsp. cinnamon 1 tbsp. cloves 1 tsp. Allspice
Wash and core apples; cut in 1/4 pieces. Slightly grease crockpot, put in apples and apple juice. Cook on high for 5 hours. Add other ingredients and cook for 6 hours on high. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5 (1/2 pint) jars.
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Post by Linda on Sept 22, 2002 18:24:27 GMT -6
CHOCOLATE PEANUT BUTTER CAKE - CROCKPOT
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.
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Post by Linda on Sept 22, 2002 18:24:52 GMT -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
Preparation : 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.
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Post by Linda on Sept 22, 2002 18:25:17 GMT -6
SPANISH CHICKEN (CROCKPOT)
3 to 4 lb. chicken, cut up 1/2 can beer 6 oz. can tomato paste 1 sm. jar stuffed olives with liquid Salt, pepper, paprika, garlic salt to taste
Season cut up chicken with salt, pepper, paprika, and garlic salt. Place in crockpot. Mix tomato paste and beer together (the cook may have the remainder) and pour over the chicken. Add olives. Cover and cook on low for 7 to 9 hours. Serve over rice or noodles.
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Post by Linda on Sept 22, 2002 18:25:38 GMT -6
CROCKPOT CLAM CHOWDER
2 cans Campbell's cream of potato soup 2 cans Campbell's New England clam chowder 1 pt. half and half 3 cans minced clams Med. onion, precooked in 1/4 c. butter
Mix above ingredients in crockpot and cook on low for 5 hours.
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Post by Linda on Sept 22, 2002 18:26:14 GMT -6
PEACH OR APRICOT BUTTER CROCKPOT
4 (28 oz.) cans peaches or apricots, drained and pitted 3 or 4 c. sugar 2 tsp. cinnamon 1 tsp. cloves 2 tbsp. lemon juice
Puree fruit in blender or strainer. Pour into crockpot. Add remaining ingredients cover and cook on high 8 to 10 hours. Remove cover last half of cooking. Stir occasionally.
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Post by Linda on Sept 22, 2002 18:26:37 GMT -6
CROCKPOT STROGANOFF
Approx. 2 lbs. round steak, cut into 1" pieces 3 tbsp. margarine 1 can mushrooms, drained (any size can) Chopped onion (as much as you like) 2 cans cream of mushroom soup 1 sm. container sour cream Approx. 1 lb. flat egg noodles
On stove top melt margarine - add steak and brown until almost dry (very little margarine left) - add onions and mushrooms the last few minutes of browning. Add 2 cans cream of mushroom soup, mix. Transfer to crockpot and cook on low approximately 6 hours, stirring occasionally. Just before you are ready to eat, add the sour cream and mix. Serve on hot buttered noodles.
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Post by Linda on Sept 22, 2002 18:27:04 GMT -6
TIJUANA PIE (CROCKPOT)
1 1/2 lbs. ground beef 1 onion, chopped 1 clove garlic, minced 1 tsp. salt 1/4 tsp. pepper 3/4 lb. Cheddar cheese, grated 1 (10 oz.) can enchilada sauce 1 (8 oz.) can tomato sauce 2 (16 oz.) cans chili seasoned beans 1 (16 oz.) can corn, drained 1 (6 oz.) pitted olives 6 corn tortillas
Brown beef, onion, garlic in skillet. Pour off excess fat and season with salt and pepper. Wipe inside of crockpot with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers of filling, sauce and cheese and olives finishing with cheese and olives on top. Cover and cook at low 5-7 minutes.
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Post by Linda on Sept 22, 2002 18:27:33 GMT -6
CROCKPOT TAMALE PIE
1 lb. lean ground beef 3/4 c. yellow corn meal 1 1/2 c. milk 1 egg, beaten 1 pkg. chili seasoning mix 1 tsp. seasoned salt 1 (1 lb.) can tomatoes, cut up 1 (1 lb.) can whole kernel corn, drained 1 (2 1/4 oz.) can sliced ripe olives, drained 1 c. grated Cheddar cheese
In skillet or slow-cooking pot with browning unit, cook meat until crumbly; drain. In large bowl, mix corn meal, milk, and egg. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes, corn, and olives. Pour into a slow- cooking pot. Cover and cook on high for 3 to 4 hours. Sprinkle cheese over top. Cook another 5 minutes. Makes 6 to 8 servings.
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Post by Linda on Sept 22, 2002 18:27:55 GMT -6
CROCKPOT CHOPS
6 pork chops 1 can chicken noodle soup or chicken with rice (Campbells, regular size) 1 can mushroom soup (reg. size)
Brown pork chops. Place chops in crockpot. Add can of mushroom soup. Add can of chicken noodle or chicken rice soup. Cook in crockpot approximately 6 to 8 hours. Note: You can cook twice as much by doubling everything. You may substitute pork chops with country style pork ribs.
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Post by Linda on Sept 22, 2002 18:28:18 GMT -6
HONEY RIBS AND RICE - CROCKPOT
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 crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice.
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Post by Linda on Sept 22, 2002 18:28:41 GMT -6
CORNED BEEF AND CABBAGE IN A CROCKPOT
1 (4 lb.) corned beef 4 carrots 2 onions, halved 4 peppercorns 3 potatoes, quartered 1/2 cabbage, halved
Soak corned beef in water overnight. Place beef in slow cooker with 2 1/2 cups water, carrots, onions and peppercorns. Cover. Cook on low for 8 hours. Add potatoes and cabbage. Cook on low for 4 to 6 hours longer on high for 2 to 3 hours.
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Post by Linda on Sept 22, 2002 18:29:05 GMT -6
CROCKPOT BURGUNDY BEEF
2 lbs. cubed lean beef 2 pkg. dry onion soup mix 2 can (10 3/4 oz.) Golden mushroom soup (undiluted) 2 can (4 oz.) mushrooms 1 c. red cooking wine
Combine all ingredients in crockpot and cook on low for several hours. (This is good meal to start in the morning and forget about) or cook in covered dish for 3 hours in 300 degree oven. Serve over rice or noodles.
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Post by Linda on Sept 22, 2002 18:29:30 GMT -6
OLD - FASHIONED VEGETABLE BEEF STEW
1 1/2 lb. stew meat (beef) 2 tbsp. cooking oil 2 potatoes, peeled & cubed 2 med. carrots, cut into 1/2" pieces 1 med. onion, cut into wedges 1/2 c. sliced celery 1 (9 oz.) frozen cut green beans 3 tsp. quick cooking tapioca 1 tsp. beef bouillon granules 2 tsp. Worcestershire sauce 3/4 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. pepper 1 (16 oz.) can tomatoes 1 1/2 c. water
Brown meat and drain well. Combine all other ingredients in large crockpot or Dutch oven. Add meat. If in conventional oven: Cook 350 degrees for 3 1/2 to 4 hours. Do not lift lid during cooking time. If in crock pot cook on low heat for 10-12 hours or cook on high for 5-6 hours. Serves 6.
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Post by Linda on Sept 22, 2002 18:30:01 GMT -6
CROCKPOT LASAGNA
1 pkg. pepperoni slices 1 lb. hamburger 1 onion, diced 1 green pepper, diced 1 can mushrooms 1 pkg. kluski noodles 1 lg. jar pizza sauce 1 lg. jar spaghetti sauce 1 pkg. each shredded Colby & Mozzarella cheese
Cook together hamburger, onion, green pepper and mushrooms. Layer this with the rest of the ingredients in the crock pot. Cook on high for 2 to 3 hours.
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Post by Linda on Sept 22, 2002 18:30:24 GMT -6
CROCKPOT SWISS STEAK
1 1/2 - 2 lb. round steak 2 tbsp. flour 1 sliced green pepper 1 tsp. salt 1/8 tsp. pepper 2 tbsp. salad oil 1 lg. onion, sliced 1 (16 oz.) can tomatoes, cut up 1 stalk celery, thinly sliced 1 tbsp. thick bottled steak sauce
Cut steak into serving size pieces. Coat with flour, salt and pepper. In large skillet or slow cooking pot with browning unit, brown meat in oil. Pour off excessive fat. In slow cooking pot, combine meat with tomatoes, onion, green pepper and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour, dissolved in a small amount of water, if desired. Makes 5 or 6 servings. Serve with mashed potatoes.
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