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Post by Robyn2 on Dec 11, 2002 13:30:52 GMT -6
Cheesy Crock-Pot Chicken 6 chicken breasts (boneless, skinless) salt and pepper, to taste garlic powder, to taste 2 cans condensed cream of chicken soup 1 can condensed cheddar cheese soup Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.
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Post by Robyn2 on Dec 11, 2002 13:32:06 GMT -6
Hash Brown Dinner 1 to 1 1/2 pounds ground chuck, browned and drained 1 medium onion, chopped 1 envelope brown gravy 1 can (16oz) cream corn 1 1/2 cups shredded cheddar cheese 1 package (16oz) frozen hash browns, slightly thawed 1 can cream of celery, mushroom, or chicken soup 1/2 cup evaporated milk salt and pepper to taste Place ground beef and onion in crockpot; toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours. If using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32 ounces hash browns. Serves 4.
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Post by Robyn2 on Dec 11, 2002 13:37:27 GMT -6
Barbecued Beef Introduction This is a recipe that is zesty and tangy, full of flavor and texture!! Ingredients *3lbs. boneless Chuck Roast- 1&1/2Cs. Ketchup- 1/4C. packed Brown Sugar- 1/4C. Red Wine Vinegar- 2Tbsp. Dijon-style Mustard- 2Tbsp. Worcestershire Sauce- 1tsp. Liquid Smoke Flavoring- 1/2tsp. Salt- 1/4tsp. Black Pepper- 1/4tsp. crushed, fresh Garlic Directions Place chuck roast in crock-pot. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on Low Heat 8 to 10 hours or 4 to 5 hours on Hight. Remove chuck roast from crock-pot; shred meat with fork. Place shredded meat back in crock-pot. Stir meat to evenly coat with sauce. Serving Suggestions Spoon meat onto sandwich buns and top with additional barbecue sauce if desired. *Boneless Chuck Roast can be replaced with Boneless Chicken or Pork Roast.
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Post by Robyn2 on Jan 21, 2003 22:50:46 GMT -6
Here are some other tips for using a crock pot. I found these on another website. busycooks.about.com/library/howtos/blcrockpot101.htmBASICS OF COOKING LESSON #7 CROCKPOT 101 The crockpot or slow cooker is one of the best time saving appliances in the kitchen. It's great for beginning cooks because all you have to do is fill it and turn it on. Hours later, you come home to a house filled with wonderful smells and dinner ready for the table. Here are some basic tips about using your crockpot. BASIC TIPS When purchasing a crockpot, look for one with a removable liner. They are much easier to clean. If you have a nonremovable liner, however, all is not lost! Line your crockpot with a cooking bag and you'll have no cleanup at all. Spray the inside of the liner with cooking spray before you fill it to make cleanup easier. Only fill the crockpot one half to three quarters full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly. Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid. Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly. You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time. 140 degrees is the temperature the food needs to reach as quickly as possible. If you are at home during the cooking times, test the food temperature after four hours of cooking on LOW - the temp should be at least 140 degrees. If it isn't, there's a problem with your crockpot and you should get a new one. For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking. The LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. Note that both of these temps are well above the minimum safe temperature of 140 degrees. Don't put frozen foods in the microwave. All foods should be defrosted before cooking so the food temperature can reach 140 degrees as soon as possible. Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats. Ground meats must be cooked in a skillet before cooking in the crockpot. Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture. Large pieces of meat can be browned before cooking in the crockpot, but this step isn't necessary. Browning adds color and helps in flavor development. One hour on HIGH is equal to two hours on LOW. Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time. Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook. Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise. Liquids do not boil away in the crockpot, so if you are making a recipe that wasn't specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup. Remove cooked food from the crockpot or liner before storage. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria. Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period. Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance. Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.
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Post by Robyn2 on Nov 18, 2002 11:02:38 GMT -6
White Hot Chocolate
3 cups half-and-half or light cream 2/3 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped 3 inches stick cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon vanilla 1/4 teaspoon almond extract Ground cinnamon (optional)
Combine 1/4 cup of the half-and-half or light cream, vanilla-flavor pieces or vanilla-flavor coating, stick cinnamon and nutmeg in a medium saucepan. Whisk over low heat until vanilla-flavor pieces or coating are melted. Remove stick cinnamon.
Add the remaining half-and-half or cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract.
Serve warm in mugs. Sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.
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Post by Robyn2 on Nov 18, 2002 11:01:27 GMT -6
White Chocolate Hot Chocolate
2 cups of heavy cream 6 cups of whole milk 12 ounces white chocolate, finely chopped 1 teaspoon pure vanilla extract 1 block of dark chocolate
Using a vegetable peeler, shave chocolate into curls; set aside.
Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes). Do not boil. Remove mixture from the flame. Immediately pour over white chocolate. When chocolate begins to melt, gently stir to combine. Whisk in vanilla. Continue whisking until light foam forms.
Serve immediately. Garnish with chocolate shavings or Martha's Homemade Marshmallows. Recipe
makes 8 cups.
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Post by Robyn2 on Nov 18, 2002 11:00:06 GMT -6
Mexican Hot Chocolate
1/4 c unsweetened cocoa 1/4 c sugar 3/4 tsp cinnamon Dash of salt 1 quart of milk, divided 1/4 c light cream 3/4 tsp vanilla extract
Combine cocoa, sugar, cinnamon and salt in a small bowl. Mix well.
In a medium saucepan, heat 1 c of milk until bubbling. Stir in cocoa mixture and beat with a wire whisk or rotary beater until smooth.
Over low heat, bring this mixture to a boil, stirring constantly. Gradually stir in rest of milk and return to boiling. Stir in cream and vanilla, then heat gently.
Before serving, beat with a rotary beater until it is frothy.
Makes 6 servings.
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Post by Robyn2 on Nov 18, 2002 10:58:55 GMT -6
Hot Chocolate
1 (6 quart) box powdered milk 1/2 cup powdered sugar 1 cup instant chocolate milk mix 1/2 cup malted milk powder (white or chocolate) or 1/2 cup instant powdered coffee creamer 1 (3 oz.) box instant pudding, opt (milk chocolate or French vanilla are best) 1/2 cup cocoa
Mix well and store in container with tight lid. To use add 3 to 4 heaping tsp. mix to 1 cup hot water.
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Post by Robyn2 on Nov 18, 2002 10:57:36 GMT -6
Hershey's "Favorite Hot Cocoa"
1/2 cup sugar 1/3 cup hot water 1/4 cup Hershey's® cocoa 4 cups milk dash salt 3/4 tsp. vanilla extract
Mix cocoa, sugar, water and salt in saucepan. Stir constantly until mixture boils over medium heat; cook and stir 2 minutes. Stir in milk and heat, do not boil. Remove heat; add vanilla. Serves 6
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Post by Robyn2 on Nov 18, 2002 10:56:38 GMT -6
First Lady’s Hot Chocolate
6 Tbsp. unsweetened cocoa 6 Tbsp. sugar pinch of salt 2 1/2 cups milk 2 1/2 cups light cream 1/2 tsp. vanilla pinch of cinnamon powder (optional) whipped cream orange zest
Mix cocoa, sugar and salt. Add milk. Heat to dissolve. Add light cream, vanilla and cinnamon. Heat to just under boiling. Mix very well and pour into warm mugs. Top with whipped cream, cocoa powder and fine orange zest.
Serves 6 to 8.
Courtesy of First Lady Laura Bush, Copyright 2001.
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Post by Robyn2 on Nov 18, 2002 10:55:34 GMT -6
Chocolate Sin
Categories: Beverages Yield: 2 servings
1 oz Chocolate, unsweetened 1 dash Cinnamon, ground 1/4 c Sugar 1 pinch -Salt 1 dash Vanilla 3 c Milk Whipped cream; -OR- Mini marshmallows for garnish
Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some marshmallows on top.
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Post by Robyn2 on Nov 18, 2002 10:53:41 GMT -6
Hot Chocolate by the Bowlful
4 cups half-and-half, light cream, or whole milk 3 to 4 oz. semisweet chocolate, chopped 3 to 4 oz. bittersweet chocolate, chopped 1 Tbsp. dark-colored corn syrup
In a heavy, 2-quart saucepan combine half-and-half, semisweet chocolate, and bittersweet chocolate. Stir in dark corn syrup. Cook and stir over medium heat until chocolate melts and mixture is smooth. Serve in warmed latte bowls or mugs. Makes 8 servings.
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Post by Robyn2 on Nov 18, 2002 10:52:12 GMT -6
Hot Chocolate Serves two
3 cups whole milk 3 oz. bittersweet or semi-sweet chocolate, chopped into small bits, about 1/4" pieces or so...
For frothy hot chocolate: Bring the milk just to a boil. Put the chocolate in a blender and pour in the hot milk. Let it sit for 10 to 15 seconds so the chocolate begins to melt and then cover it securely, and place a folded tea towel over the lid and blend until completely mixed and frothy, about 30 seconds.
For unfrothy: Heat the milk in a saucepan until it just begins to boil. Remove the pan from the heat, add the chocolate, and stir or whisk until well blended.
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Post by Robyn2 on Nov 18, 2002 10:47:59 GMT -6
Hot Chocolate Mix
This is a nice gift to make for friends. Put in a nice holiday tin with a bow . Ingredients 1 ( 8-quart ) box powdered milk 1 ( 1 pound ) box Nestle's chocolate milk drink mix
1 ( 6 oz. ) jar cream substitute powder
1 1/4 cup sugar
Directions Mix all ingrecients together well. Use 3 Tbls. of mix for 1 cup hot chocolate. Use hot water for liquid. Good and goes a long way.
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Post by Robyn2 on Nov 18, 2002 11:09:32 GMT -6
Bailey's
3 eggs 1 can Eagle Brand milk 16 oz Coffee Rich 2 Tbls. cream de cocoa (chocolate liquer) 1/2 tsp. vanilla 1 1/3 cups Canadian whiskey (Canadian Hunter)
Put all ingredients into a blender and blend for approximately 1 minute. Keep refrigerated. This will keep for 4 weeks.
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Post by Robyn2 on Nov 18, 2002 11:08:25 GMT -6
Bailey's Original Irish Cream
1 cup light cream 1 can Eagle Brand® sweetened condensed milk 1-2/3 cups Irish whiskey 1 teaspoon instant coffee 2 tablespoons Hershey's® chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract
Combine all ingredients in a blender set on high speed for 30 seconds. Pour in a pretty bottle with tight lid and refrigerate. Will keep for at least 2 months if kept cool. Shake before serving.
Makes 4 cups.
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Post by Robyn2 on Nov 18, 2002 11:14:06 GMT -6
Kitchen Kahlua
4 cup sugar 4 cup water 3/4 cup instant coffee powder {Yuban preferred} 1 vanilla bean, chopped 1 fifth voddka 1 Tblsp chocolate syrup
Boil sugar and water for 10 min. Add coffee, chocolate syrup and chopped vanilla bean. Cool completely and add vodka.
Pour into jar or bottle. Shake bottle every day for three weeks. At the end of that time strain and rebottle.
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Post by Robyn2 on Nov 18, 2002 11:12:59 GMT -6
Kaluha
3 cups granulated sugar 3 cups boiling water 2 oz. instant coffee pint of vodka or brandy(or use 1/2 of each) vanilla bean
Mix dry ingredients and add water; stir while cooling. Add vodka or brandy; decant in two 1/5 bottles. Add to each bottle 1/2 vanilla bean. Keep in dry space for 1 month or longer.
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Post by Robyn2 on Nov 18, 2002 11:12:20 GMT -6
Kahlua
4 cups sugar 3-1/2 cups water 1 vanilla bean, cut in fourths 3/4 cup freeze-dried coffee 1/4 cup hot water 4 cups vodka 2 tablespoons pure vanilla extract
Combine sugar, the 3-1/2 cups water and vanilla bean in a large heavy saucepan and bring to a boil over medium heat. Let boil l5 minutes.
Remove from heat. Combine coffee and the l/4 cup hot water; mix well and slowly stir into sugar syrup. Return to heat and simmer on low heat for 6 minutes; do not boil.
Remove from heat and let cool to room temperature. Remove vanilla beans. When cool, add vodka and vanilla extract. Pour into bottles and cap tightly. Let age at least l month before serving.
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Post by Robyn2 on Nov 18, 2002 11:11:00 GMT -6
Homemade Kahlua
1 qt. water 2 1/2 cup sugar 3 Tbsp. instant coffee 1 Tbsp. vanilla 2 1/2 cup vodka
Bring water, sugar and coffee to boil in a sauce pan. Simmer very slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka.
Makes 7 cups.
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Post by Robyn2 on Dec 10, 2002 20:37:24 GMT -6
Baking Bud, Let me know how it taste. My daughter and I love sparkling cider!!
RObyn
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Post by Robyn2 on Nov 18, 2002 23:18:20 GMT -6
This recipe is from allrecipes.com . It looks like you would need 25 lbs of prime rib roast for 30 servings. It was rated a five star. You might want to check out the reviews that others had to say about the recipe. christmas.allrecipes.com/reviews/reviews.asp?nprid=9381Prime Rib Ingredients 2-1/2 (10 pound) prime rib roast 15 cloves garlic, sliced salt and ground black pepper to taste 1-1/4 cups Dijon mustard Directions 1 Preheat the oven to 500 degrees F (260 degrees C). 2 Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover. 3 Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.
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