Post by carnation037 on Feb 12, 2003 19:42:43 GMT -6
Easy Beef Stew
2 lbs. stew meat (browned) 8-10 potatoes (peeled and sliced in large chunks) 1 bag of mini-carrots (the cleaned and peeled kind) 1-2 yellow onions (sliced or in chunks) 1 10 oz. can Campbell's Cream of Mushroom Soup 1 10 oz. can Campbell's Golden Mushroom Soup 1 10 oz. can Campbell's Beef Consome
Brown the stew meat, until the red color disappears. Put the stew meat in the bottom of a 6 quart roaster. Mix the 3 soups togther in a large glass bowl. Layer the vegetables in the roaster, putting the soup mixture in between layers. Cook it about 4-5 hours at 350 degrees, stir when needed. Season to taste.
Post by carnation037 on Feb 12, 2003 19:43:54 GMT -6
Pineapple Ham Loaf
1 lb. ground smoked ham 1 lb. ground fresh pork 1 cup coarse soda crackers, crushed (about 10 crackers) 1 cup chopped onion 1 cup milk 1 TB chopped parsley 1/8 tsp. Pepper 6 large pineapple slices (save syrup for later)
Combine all ingredients, except pineapple. Shape mixture into 6 patties, matching diameter to pineapple slices. Arrange alternating ham patties and pineapple slices in shallow baking dish or bread pan to make a loaf. Bake in roaster at 325 degrees for 1 hour, adding glaze (below) while baking.
glaze for loaf: 1 cup brown sugar 2 TB pineapple syrup (from above) 1-1/2 tsp. cider vinegar 1 tsp. prepared mustard
Blend all ingredients. Brush on ham loaf 2 or 3 times during the last 1 hour of baking. Separate the loaf sections, and serve on warm platter (one slice meat, topped with a slice of pineapple.) Serves 6.
Post by carnation037 on Feb 12, 2003 19:44:28 GMT -6
Healthy Split Pea Soup
1 16 oz. bag dried green split peas 1 medium onion, chopped 1 tsp. garlic powder 3 TB. canola or olive oil 1 cup regular uncooked white rice 1/4 cup lower fat margarine water (see below)
Preheat 6 quart roaster oven to 350 degrees. Saute onion and garlic until transparent in color. Add green split peas and water to cookwell, to about half capacity. Cover and cook for about two hours or until peas are tender. Add additional water to cookwell to keep it at about half full capacity. Stir in rice and re-cover. Cook for another 30 minutes. Before serving, add margarine and stir until melted. Salt and pepper should be added to taste.
Post by carnation037 on Feb 12, 2003 19:45:26 GMT -6
Indian Chicken Curry
6 boneless, skinless chicken breasts (or combination breasts and thighs), cut into 1-inch cubes 1-2 TB curry (or to taste) 2 TB soy sauce 2 TB vegetable oil 1 medium onion, chopped 3 cloves garlic, minced 1 16 oz. can Lite Coconut Milk Hot cooked rice
Cut chicken into 1-inch cubes and place in Ziploc plastic bag with curry powder and soy sauce. Seal bag and use hands on outside of plastic bag to rub chicken into seasonings. Set aside while preheating roaster and sauteeing vegetables (or refrigerate for up to 3 hours). Preheat 6 quart roaster to 400. Add 2 TB. oil and cook onion and garlic in oil until soft and transluscent. Add chicken pieces in one layer on top of onion and garlic and cook 1-2 minutes. Turn chicken, add canned coconut milk. Lower temperature to 325 and continue to cook for 30-60 minutes, until chicken is tender. If sauce has eparated, remove chicken and vegetables and blend sauce in blender or food processor for a few seconds to make smooth. Return to pan with chicken and vegetables. Toss and serve over hot cooked rice with chutney. Serves 4-6 If you'd like to make "Ten Boy Curry" (so called from the days when each condiment was borne in by a bearer) offer ten assorted condiments such as raisins, grated coconut, chopped apples, chopped peanuts, bacon crumbles, chopped hard-boiled eggs, chopped tomatoes, chopped green onions, chopped mushrooms, etc. They can be sprinkled on top or stirred in.
Post by carnation037 on Feb 12, 2003 19:47:38 GMT -6
1 lb of Stew Meat 8 oz. Mushrooms 1 Onion 8 Potatoes 1 TB Basil 1 TB Oregano 4 oz. can Tomato Sauce Salt Pepper Grated Italian Cheese (Parmesan or Romano)
Preheat a 4 or 6 Quart Roaster to 350 degrees. Cut the stew meat into bite-sized pieces. Slice the onion, and place both in the Nesco®, stir and cook until meat is browned. Clean and slice the mushrooms and add to the oven. Add salt and pepper to taste. Wash, peel and cut the potatoes into pieces and place in the oven. Cook until the potatoes are firm (if a fork goes through). Add tomato sauce and 1 tablespoon of basil and 1 teaspoon oregano. Simmer and cook for 20 min. If the stew looks too dry, add can of water. If you like, you can add another can of sauce in place of the water, but cook a bit longer so the sauce can penetrate the meat and potatoes. Sprinkle with grated cheese and serve with hot crusty Italian bread and a salad.
Post by carnation037 on Feb 12, 2003 19:48:58 GMT -6
1 TB oil 2 lb. hamburger 1 cup chopped onion 1 TB crushed garlic (less or more to taste) 2 packages of chili seasoning mix 18 oz. of chopped green chilies 2 14.5 oz. cans of stewed tomatoes 4 15 oz. cans of Mexe beans 16 oz. of grated cheddar cheese Tortilla chips accompany this well!
Heat a 6 quart roaster oven on high heat. Add tablespoon of olive or vegetable oil. Sear 2 lb. hamburger till brown with 1 cup chopped onions. Drain excess fat. Reduce heat to 250 degrees. Add crushed garlic to taste. Season with 2 packages of chili seasoning mix (adding water as directions state.) Add 18 oz. (four 4.5 oz. or two 9 oz. cans) of chopped green chilies and 2 14.5 oz. cans of stewed tomatoes. Add four 15 oz. cans of Mexe beans (or if milder version prefered...use 2 cans of the Mexe beans and 2 cans of Pinto Beans.) Mix and simmer for an hour, stirring occasionally. Stir in 8 oz. of grated cheddar cheese. Serve with additional cheddar cheese to sprinkle on top.
Post by carnation037 on Feb 12, 2003 19:49:36 GMT -6
Pork Chop Dinner
4 pork chops, boneless (or 6-8 thin) 1 10-3/4 oz can cream of mushroom soup 1 10-3/4 oz can chicken noodle soup (or chicken rice soup) flour pepper, to taste 1 tsp. dry mustard 1 tsp. garlic powder frozen baby carrots Orzo, prepared per package directions
Mix flour, pepper, dry mustard, and garlic powder in a bowl. Dredge pork chops thru flour mixture. Brown pork chops in frying pan. Remove rack and mix soups in cookwell, add pork chops and carrots. Cook at 325 for 2 hours. Serve with prepared Orzo.
Post by carnation037 on Feb 12, 2003 19:50:27 GMT -6
1 1/2 lbs. 90% lean hamburger 1/2 cup chopped onions 1/2 cup chopped green pepper 1 tsp. basil 1 tsp. oregano 1 tsp. rosemary salt and pepper to taste 1 large size jar of prepared spaghetti sauce 2 cups water 1 pkg mozarella cheese, sliced thin or grated 1 cup Parmesan Cheese 1 container ricotta cheese 1 pkg. lasagna noodles, uncooked.
In 4 or 6 quart roaster oven, brown hamburger till done, stirring often. Stir in green pepper and onion and cook till onion begins to turn clear. Remove grease. Add spaghetti sauce, seasonings and water. Simmer to blend flavors. Pour mixture into a separate bowl. Add about 1/2 cup sauce in bottom of oven. Layer uncooked lasagna noodles using 3 for each layer, cheeses and sauce, reserving enough to top the lasagna during the last 10 minutes of cooking. You should be able to use the entire package of noodles and it will fill the 4 quart roaster perfectly. Preheat roaster to 325F, with the cookwell removed (with the lid on, though.) When preheated, just lift the lid, put the cookwell in, cover with the lid and bake for 45-60 minutes. (Add a little water in the pan if the lasagna begins to get too brown, try in each corner. )
This freezes and reheats well. If freezing, leave final cheese layer off and add it as before.
Post by carnation037 on Feb 12, 2003 19:51:44 GMT -6
This recipe for chili was developed by three of the most courageous NESCO employees ever to live. May be adjusted to your "heat level" by decreasing or increasing the amount of jalapeno pepper, cayenne pepper and chili powder. Serve to northerners at your own risk.
3 Amigos Chili
Preheat a 12 quart roaster to 400 degrees, then add and brown the following with the cover on, occasionally stirring to brown evenly: 2 lb. Ground Chuck 2 lb. Beef Stew Meat, cut smaller 1 tsp. Salt 2 large Onions, chopped 1 tsp. Pepper 4 TB Garlic, chopped
Pour off any grease, then add the following: 1 Green Pepper, chopped 1 Red Pepper, chopped 1 Yellow Pepper, chopped 1 32 oz. can Whole Tomatoes, cut 1 fresh Jalapeno Pepper, chopped 2 cans Bush's Hot Chili Beans 1 64 oz. can V-8 Vegetable Juice 4 15 oz. cans Tomato Herb Sauce 1 jar Pace Thick & Chunky Salsa 4 TB Chili Powder 2 TB Cayenne Pepper 1 TB Ground Cumin 1 TB Brown Sugar
Turn down heat to 250 degrees and simmer for 1-3 hours, the longer the better. Serve and enjoy with your favorite beverage. Garnish with finely shredded Wisconsin cheddar cheese and chopped onion, if desired. Best when accompanied by your favorite beverage!
Post by carnation037 on Feb 12, 2003 19:52:34 GMT -6
No Peek Beef Stew
3 pounds of beef stew meat 6 cups of cubed potatoes 4 cups of sliced carrots 4 medium onions 4 tsp. of salt 4 TB of tapioca 2 TB of sugar 24 oz. V-8 Juice
Place meat and vegetables in large cookwell. Mix V-8 Juice, salt, tapioca, and sugar in a bowl. Pour over meat and vegetables. Cook at 275 degrees for 3 hours. Serve over corn bread. Serving Size - 10 - 12 people.
Post by carnation037 on Feb 12, 2003 19:53:37 GMT -6
Polish Chop Suey
12 lbs Polish Sausage 20 large green peppers 8 lbs onions 2-3 cans of beer
Cut Polish Sausage into 3" pieces. Put in 18 quart roaster with green peppers (seeded and sliced) and onions (cleaned and sliced). Pour beer over all. Stir occasionally and steam until vegetables are done. Cook it at 250-300 degrees for the better part of the day. Serve the sausage and peppers and onions on French bread. Serves 50 people.
Post by carnation037 on Feb 12, 2003 19:56:08 GMT -6
Quick and Easy Pot Roast
1 Boneless Chuck Roast (2-3 lbs.) 1 16 oz. bag of baby carrots (already peeled/cleaned) 3 stalks of celery (cut into 1" pieces) 1 small red onion (cut in large chunks) 2 bags of Simply Potatoes (wedges--already cut/cleaned) 2 small (4 oz.) cans of sliced mushrooms (drained) 2 cups red wine (box wine is OK--you may go as fancy as you want) Water (to keep meat/veg. covered)
Get 6 quart roaster preheated to 400 degrees so that you may brown (sear) the meat on both sides. After browning, add the wine and enough water to cover top of meat. Simmer on 350 for 30 minutes, checking water level every 10-15 minutes--adding water to keep meat covered as necessary. Keep checking water level, so veggies & meat are covered. You can add more wine, to taste, if you wish. After 30 more minutes, add the mushrooms, celery & carrots (they take the longest to cook). Cook those for 15 minutes, then add the potatoes (which come partially cooked). Simmer for 20 minutes more--check meat doneness with thermometer. Ready to serve in 1 hr. & 45 min. Serves 4-6 people.
Post by carnation037 on Feb 12, 2003 19:57:06 GMT -6
This is delicious and moist. The apples give the potatoes a nice flavor.
Roast Pork Loin
3 lb. pork center loin (boneless) 1 medium onion Salt & Pepper to taste 4 sweet potatoes 3-4 apples (cored, or halved)
Preheat 6 quart roaster oven to 350 degrees. Place roast in cookwell and roast for an hour. Add onion, salt, pepper, sweet potatoes and lower heat to 250 degrees. Allow to cook for 1-1/2 hrs. Place apples in cooker and cook 20 min. longer.
Post by carnation037 on Feb 12, 2003 19:58:12 GMT -6
One of the most famous meals prepared in a roaster oven is the traditional turkey dinner, great for the holidays! People have been making their holiday meals in the roaster ovens since they were first introduced in the 1930's, and still continue today! Below is the cooking method used in the Nesco test kitchens. This recipe should give you a moist, tender turkey every time.
14 to 22 lb. Turkey, fresh or frozen (thaw completely before roasting - see notes below.) Poultry Seasoning, salt, pepper 1/4 cup butter or margarine, melted 1 tsp. browning sauce (Kitchen Bouquet)(optional)
Preheat 18 quart roaster oven to 400ºF. If you have a 12 quart roaster, a maximum of a 14 lb. turkey is recommended, although the cooking times (per pound) will remain the same. Clean and rinse turkey; pat dry. Remove neck & giblets (prepare separately if desired.) Place turkey on rack. Using a pastry brush, spread butter mixture evenly over skin of turkey. Season with poultry seasoning, salt & pepper, as desired. Determine length of roasting time, normally 15 to 20 minutes per pound. A stuffed turkey will add 30 to 45 minutes on to the total roasting time. First hour of roasting: Stuff cavity, if desired. Cover; roast one hour at 400ºF. With baster, remove any liquid and fat from cavity of bird and from cookwell. Set aside to make gravy if you wish. Brush bird with basting liquid or with butter mixture. Reduce temperature to 350ºF. Roast for the remainder of the cooking time. With baster, again remove any liquid from the cavity of bird and from cookwell when cooking time is about half-way through. Baste turkey with some of the basting liquids you're removing. If turkey isn't as brown as you like it, increase temperature to 400ºF.<br>Roast remaining portion of time. Remove turkey using the lift out handles. Be careful, as the rack will be hot. Set turkey on a platter or cutting board. Let bird stand 10 minutes before slicing. If turkey is done early, reduce temperature to 200 degrees until serving time.
Note: Roast turkey until internal temperature of meat reaches 180ºF on the meat thermometer in the thickest part of the thigh muscle. Save the juices to make gravy or as a base for soup. Variation: For extra flavor, add 1/4 cup apple or orange juice concentrate to butter basting mixture. A sliced onion or a little garlic inside the cavity of the turkey also gives is a nice flavor if you choose not to stuff it.
NOTE on thawing a frozen turkey. The National Turkey Federation recommends thawing the turkey in your refrigerator. This method takes one day for every five pounds of turkey you have. For example, a 20# turkey would thaw for 4 days. Place turkey in the original wrapping in a shallow baking pan in the refrigerator. Rinse completely in cold water before roasting. For complete information, please check with them at www.eatturkey.com
Post by carnation037 on Feb 12, 2003 19:59:07 GMT -6
Southwestern Style Pot Roast
5 lb briscuit Fresh black pepper 1 TB olive oil 2 onions, cut into slivers 2 cups baby carrots 1 TB minced garlic 1 TB ground cinnamon 52 ounces crushed tomatoes 1 TB Brown sugar 1 cup spanish green olives, pits removed 1 cup golden raisins 3 TB capers 1 cup corn, fresh or frozen 2 dried chipotle peppers
Heat 12 or 18 quart roaster oven to 500 degrees. Season meat with black pepper on both sides. Add oil when heated and sear meat on both sides until browned. Remove meat to a platter. Lower heat to 350 degrees. Add carrots and onions and cook for 10 minutes or until onions are limp and browned. Add garlic and cinnamon and cook for another minute. Add remaining ingredients and stir to combine. Return the meat to the roaster and cover. Cook for 2 hours. Remove meat and slice. Return to theroaster, immerse the meat in the gravy and cook another 2 hours. Serve with garlic mashed potatoes or over egg noodles. Serves 10
Post by carnation037 on Feb 12, 2003 19:59:53 GMT -6
1 lb. sausage meat 1 med. onion (chopped) 3 stalks celery (diced) 1 can lima beans (optional) 1 can Cream of Chicken soup Chicken boullion (2 cubes or equivalent) 1 cup brown rice 2 cups water 1 tsp. poultry seasoning (to taste) 1/2 tsp pepper
In cookwell, brown sausage well at 350 degrees. Drain any grease. Lower temperature to 200 degrees. Add onions and celery and stir until soft. Add hot water, boullion, and rice and let cook 3/4 hr. Add the soup and lima beans. Add the seasonings to taste. Set aside stuffing in a large bowl.
3-4 large green peppers Slice off tops, remove stem and seeds. Fill each pepper with mixture (above) and place in cookwell on the cooking rack. Add just a 1/4 cup water (hot) Cook for 1 1/2 hrs. or until tender at 200 degrees.
Note: If you want to cut the fat, you can use turkey, non-fat sausage, non-fat soup, and brown rice.
Post by carnation037 on Feb 12, 2003 20:00:31 GMT -6
Three Bean Pot Dinner
4 TB. Margarine 2 Large Onions, chopped 2 Cloves Garlic, minced 3 Cans (16 oz) Pinto beans 3 Cans (16 oz) Red Kidney beans 1 Can (16 oz) Lima beans 1 Cups Honey B-B-Q sauce 6 Strips bacon, cooked, crumbled 2 tsp. Worcestershire Sauce 2 TB. Salad Mustard 1 tsp. Ground black pepper 1 Tsp. Seasoned Salt (or to taste) 1 Cup (4 Oz.) Shredded Cheddar Cheese
Preheat 4 quart roaster oven to 300F. Spray Cookwell with spray cooking oil. Place margarine in preheated Cookwell. Cover; cook until margarine melts. Add onion and garlic. Cover; cook 10-15 minutes or until onion softens. Add remaining ingredients except for cheese. Stir to mix. Sprinkle cheese over top. Cover; cook 50-60 minutes or until bubbly hot. Cook longer for thicker beans. Serves 8-10.
Post by carnation037 on Feb 12, 2003 20:01:11 GMT -6
4 or 5 medium sized zucchini 1 jar spaghetti sauce (any flavor or I use homemade sauce if I have it available) Grated parmesan cheese 2 cups shredded mozzarella or provolone cheese.
Spray 4 quart roaster oven cooking spray. Wash zucchini, cut off both ends, slice approx. 1/4 inch thick lengthwise. Cover bottom of oven with sauce. Put one layer of zucchini (like lasagne noodles), sprinkle with parmesan, then a little mozzarella. Continue layering zucchini and cheeses, ending with mozzarella. Bake 350 degrees 20 minutes, then turn down to 250 degrees 20 minutes. Insert knife through zucchini to test doneness. *Use more or less cheese depending on your individual taste. When lasagna is done, you may turn down the Nesco® to keep it warm until you are ready to eat!