Fall Apart Crock Pot Chicken:
3-4 boneless, skinless chicken breasts
1 stick butter
1 pkg. dry Italian salad dressing mix
Bake on low in crock pot for 3-4 hours. Shred chicken. Then add:
1 8oz pkg. cream cheese
1 can cream of chicken soup
1/2 can to 1 can water (measure in the soup can) I normally use a 1/2 can
Heat through; about an hour. Serve over noodles.
This is my family's FAVORITE!!! We make it at least once a week.
Wednesday, April 25, 2012
Crock Pot Chocolate Brownie Pudding Cake From Crock Pot Sisterst
Chocolate Brownie Pudding Cake
1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix (half of a 21.5oz pkg)
1 egg
1/4 cup peanut butter
1 tablespoon soft butter or margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips, if desired
Preparation:
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 mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.
1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix (half of a 21.5oz pkg)
1 egg
1/4 cup peanut butter
1 tablespoon soft butter or margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips, if desired
Preparation:
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 mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.
Crock Pot Chicken Taco Soup From Crock Pot Sisters
Chicken Taco Soup
1(16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1(16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Crock Pot Amazing Pork Tenderloin From Crock Pot Sisters
Amazing Pork Tenderloin
1 (2-3 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic(I use a garlic press)
3 tablespoons soy sauce
freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
1 (2-3 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic(I use a garlic press)
3 tablespoons soy sauce
freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
Crock Pot Mexican Pork From Crock Pot Sisters
Mexican Pork
1 pound boneless pork chops cut into 1 inch pieces
1 Jar (20 oz.) salsa
1 can (4 oz.) chopped green chilies
1-2 cans pinto beans rinsed and drained
1 cup shredded cheddar cheese
1. Mix pork, salsa and chilies in 3 1/2 to 4 quart crock pot.
2. Cover and cook on low heat setting 6 to 8 hours or until pork is tender.
3. Stir in beans. Cover and cook about 5 minutes or until hot.
Serve with hot spanish rice or tortilla chips. Sprinkle with cheddar cheese. Serve with traditional condiments of mexican cuisine, such as chopped avocado, sour cream, chopped tomato or chopped cilantro.
1 pound boneless pork chops cut into 1 inch pieces
1 Jar (20 oz.) salsa
1 can (4 oz.) chopped green chilies
1-2 cans pinto beans rinsed and drained
1 cup shredded cheddar cheese
1. Mix pork, salsa and chilies in 3 1/2 to 4 quart crock pot.
2. Cover and cook on low heat setting 6 to 8 hours or until pork is tender.
3. Stir in beans. Cover and cook about 5 minutes or until hot.
Serve with hot spanish rice or tortilla chips. Sprinkle with cheddar cheese. Serve with traditional condiments of mexican cuisine, such as chopped avocado, sour cream, chopped tomato or chopped cilantro.
Monday, April 23, 2012
Crock Pot Ham and Potatoes From Crock Pot Sisters
Crock pot Ham & Potatoes
7 slices ham
9 medium potatoes, sliced
1 small onion, sliced
1 cup grated cheddar cheese
1 (10 1/2 ounce) can cream of mushroom soup
salt and pepper, to taste
paprika
Put half of ham, potatoes and onion in crock pot.
Sprinkle with salt and pepper, then add grated cheese.
Repeat with remaining half.
Spoon undiluted soup over top.
Sprinkle with paprika.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
7 slices ham
9 medium potatoes, sliced
1 small onion, sliced
1 cup grated cheddar cheese
1 (10 1/2 ounce) can cream of mushroom soup
salt and pepper, to taste
paprika
Put half of ham, potatoes and onion in crock pot.
Sprinkle with salt and pepper, then add grated cheese.
Repeat with remaining half.
Spoon undiluted soup over top.
Sprinkle with paprika.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Crock Pot Blueberry Dump Cake From Crock Pot Sisters
Blueberry "Dump" Cake
1 can (21 ounce size) blueberry pie filling
1 package yellow cake mix
1/2 cup butter
1/2 cup chopped walnuts
PREPARATION:
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls. Top with whipped cream or vanilla ice cream.
1 can (21 ounce size) blueberry pie filling
1 package yellow cake mix
1/2 cup butter
1/2 cup chopped walnuts
PREPARATION:
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls. Top with whipped cream or vanilla ice cream.
Crock Pot Apple Pie From Crock Pot Sisters
Crock Pot Apple Pie
8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter
Directions:
1Toss apples in a large bowl with cinnamon, allspice, and nutmeg.2Place in lightly greased crock pot.3Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.4Spoon over apples.5Combine the 1 cup Bisquick and brown sugar.6Cut the butter into the mixture until crumbly.7Sprinkle this mixture over the top of the other Bisquick mixture.8Cover and cook on low for 6-7 hours or until apples are soft.
8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter
Directions:
1Toss apples in a large bowl with cinnamon, allspice, and nutmeg.2Place in lightly greased crock pot.3Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.4Spoon over apples.5Combine the 1 cup Bisquick and brown sugar.6Cut the butter into the mixture until crumbly.7Sprinkle this mixture over the top of the other Bisquick mixture.8Cover and cook on low for 6-7 hours or until apples are soft.
Friday, April 20, 2012
Slow Cooker Peppers and Sausage
Peppers & Sausage
Prep Time: 20 minutes
2 lbs. sweet or hot Italian sausages
2 onions, chopped
2 green peppers, cut into 2" pieces
1 red bell pepper, cut into 2" pieces
2 cloves garlic, minced
14 oz. can diced tomatoes, undrained
6 oz. can tomato paste
1/2 cup dry red wine or beef broth
1 Tbsp. dried Italian seasoning
1/4 tsp. pepper
Preparation:
Cook sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned sausage, then the rest of the onions and peppers.
Add diced undrained tomatoes, tomato paste, and red wine to skillet and and cook over medium heat for 2-3 minutes, stirring to loosen brown bits on bottom. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours. One hour before mixture is done, add Italian seasoning and pepper to crockpot and stir well. Cover and cook one more hour until vegetables are tender.
Prep Time: 20 minutes
2 lbs. sweet or hot Italian sausages
2 onions, chopped
2 green peppers, cut into 2" pieces
1 red bell pepper, cut into 2" pieces
2 cloves garlic, minced
14 oz. can diced tomatoes, undrained
6 oz. can tomato paste
1/2 cup dry red wine or beef broth
1 Tbsp. dried Italian seasoning
1/4 tsp. pepper
Preparation:
Cook sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned sausage, then the rest of the onions and peppers.
Add diced undrained tomatoes, tomato paste, and red wine to skillet and and cook over medium heat for 2-3 minutes, stirring to loosen brown bits on bottom. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours. One hour before mixture is done, add Italian seasoning and pepper to crockpot and stir well. Cover and cook one more hour until vegetables are tender.
Individual Chicken Pot Pies By Emeril Tv
Instructions
Serves 10
Select your baking dishes. You can either use ten 12-ounce ramekins or gratin dishes, or six 12-ounce ramekins and one 1 1/2-quart gratin dish.
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions.
Heat 1 1/2 tablespoons olive oil in a 4-quart or larger Dutch oven over medium-high heat. Season chicken with 1 teaspoon salt, 3/4 teaspoon pepper, and cayenne. Place half the chicken in Dutch oven and cook until browned on both sides, about 3 to 4 minutes. Remove chicken and set aside; repeat with remaining olive oil and chicken. Add butter to pan and, when melted, add mushrooms. Cook until mushrooms are well caramelized, 3 to 4 minutes, then add onions, carrots, celery, and garlic and cook, stirring occasionally until lightly caramelized, 4 to 5 minutes. Add remaining 2 teaspoons salt and 3/4 teaspoon pepper. Add flour and cook, stirring, 1 minute. Add stock, 2 tablespoons cream, potatoes, thyme, and browned chicken. Bring to a boil, reduce heat just to a simmer, cover, and cook, stirring occasionally, until chicken and potatoes are tender, about 25 minutes. Gently stir in peas; remove pan from heat.
On a lightly floured work surface, roll out one puff pastry sheet into a 12-inch square. Set ramekin or gratin dish upside down on pastry and, using a sharp knife and the shape of the dish as your guide, cut pastry about 1/2 inch larger than the dish. Set the dish on a rimmed baking sheet and ladle in filling. Top each dish with pastry, pressing along edges to seal. Repeat with remaining pastry sheet and filling. At this point, you can cover and refrigerate potpies until ready to bake, up to one week, or freeze for up to 2 months.
Whisk egg yolks with 1/2 cup cream and brush over the tops of puff pastry. Bake until pastry is puffed and golden brown, about 20 minutes. Allow to cool briefly before serving.
Cook's Note: You can fill whatever size ovenproof containers you have for this dish. It can be served in individual portions, or you can make larger ones to be served family-style. Simply roll your puff pastry to fit your dish.
Ingredients
1 package store-bought frozen puff pastry
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon cayenne
3 tablespoons butter
1 pound button mushrooms, stemmed and quartered
2 cups chopped onion
1 1/2 cups small-diced carrots
3/4 cup chopped celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
4 cups chicken stock or canned, low-sodium chicken broth
1/2 cup plus 2 tablespoons heavy cream
1/2 pound Yukon Gold potatoes, scrubbed and diced
6 sprigs thyme, tied in a bundle
1 cup fresh or frozen green peas
Flour, for dusting (if necessary)
2 egg yolks
Serves 10
Select your baking dishes. You can either use ten 12-ounce ramekins or gratin dishes, or six 12-ounce ramekins and one 1 1/2-quart gratin dish.
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions.
Heat 1 1/2 tablespoons olive oil in a 4-quart or larger Dutch oven over medium-high heat. Season chicken with 1 teaspoon salt, 3/4 teaspoon pepper, and cayenne. Place half the chicken in Dutch oven and cook until browned on both sides, about 3 to 4 minutes. Remove chicken and set aside; repeat with remaining olive oil and chicken. Add butter to pan and, when melted, add mushrooms. Cook until mushrooms are well caramelized, 3 to 4 minutes, then add onions, carrots, celery, and garlic and cook, stirring occasionally until lightly caramelized, 4 to 5 minutes. Add remaining 2 teaspoons salt and 3/4 teaspoon pepper. Add flour and cook, stirring, 1 minute. Add stock, 2 tablespoons cream, potatoes, thyme, and browned chicken. Bring to a boil, reduce heat just to a simmer, cover, and cook, stirring occasionally, until chicken and potatoes are tender, about 25 minutes. Gently stir in peas; remove pan from heat.
On a lightly floured work surface, roll out one puff pastry sheet into a 12-inch square. Set ramekin or gratin dish upside down on pastry and, using a sharp knife and the shape of the dish as your guide, cut pastry about 1/2 inch larger than the dish. Set the dish on a rimmed baking sheet and ladle in filling. Top each dish with pastry, pressing along edges to seal. Repeat with remaining pastry sheet and filling. At this point, you can cover and refrigerate potpies until ready to bake, up to one week, or freeze for up to 2 months.
Whisk egg yolks with 1/2 cup cream and brush over the tops of puff pastry. Bake until pastry is puffed and golden brown, about 20 minutes. Allow to cool briefly before serving.
Cook's Note: You can fill whatever size ovenproof containers you have for this dish. It can be served in individual portions, or you can make larger ones to be served family-style. Simply roll your puff pastry to fit your dish.
Ingredients
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon cayenne
3 tablespoons butter
1 pound button mushrooms, stemmed and quartered
2 cups chopped onion
1 1/2 cups small-diced carrots
3/4 cup chopped celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
4 cups chicken stock or canned, low-sodium chicken broth
1/2 cup plus 2 tablespoons heavy cream
1/2 pound Yukon Gold potatoes, scrubbed and diced
6 sprigs thyme, tied in a bundle
1 cup fresh or frozen green peas
Flour, for dusting (if necessary)
2 egg yolks
Crock Pot Stuffed Green Peppers By Crock Pot Slow Cooker
Ingredients
15 ounces red kidney beans, canned, drained and rinsed
10 ounces frozen corn
4 1/2 ounces diced tomatoes, canned
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups rice, cooked
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
Directions
1. Combine all ingredients, except 1⁄4 cup cheese and green peppers.
2. Stuff peppers with this mixture. Arrange peppers in stoneware.
3. Cover and cook on LOW 6-8 hours (HIGH: 3-4 hours).
4. Sprinkle with remaining cheese during last 30 minutes of cooking.
10 ounces frozen corn
4 1/2 ounces diced tomatoes, canned
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups rice, cooked
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
Directions
2. Stuff peppers with this mixture. Arrange peppers in stoneware.
3. Cover and cook on LOW 6-8 hours (HIGH: 3-4 hours).
4. Sprinkle with remaining cheese during last 30 minutes of cooking.
Crock Pot Lemon Pucker Chicken By The Crock Pot Blog
Lemon Pucker Chicken
If you like a dish that has a tangy flavor, try this recipe. It has simple ingredients and is very quick and easy to prepare, but there is also room to experiment.
What You Need:
4 chicken breasts, boneless and skinless
1 fresh lemon
1 tsp. lemon pepper
1 tsp. paprika
How to Make It:
Lay the chicken breasts in the bottom of the crock pot
Slice the lemon in half and squeeze the juice from 1/2 over the chicken.
Sprinkle with the lemon pepper and paprika.
Slice the remaining half of lemon into thin slices.
Lay the lemon slices on top of the chicken.
Cover and cook on high 4 hours.
Tip:
1 T of lemon juice can be used in place of squeezing the lemon. Garlic is also good in place of the paprika. Orange juice and a fresh orange can be used for a little different taste.
If you like a dish that has a tangy flavor, try this recipe. It has simple ingredients and is very quick and easy to prepare, but there is also room to experiment.
What You Need:
1 fresh lemon
1 tsp. lemon pepper
1 tsp. paprika
How to Make It:
Lay the chicken breasts in the bottom of the crock pot
Slice the lemon in half and squeeze the juice from 1/2 over the chicken.
Sprinkle with the lemon pepper and paprika.
Slice the remaining half of lemon into thin slices.
Lay the lemon slices on top of the chicken.
Cover and cook on high 4 hours.
Tip:
1 T of lemon juice can be used in place of squeezing the lemon. Garlic is also good in place of the paprika. Orange juice and a fresh orange can be used for a little different taste.
Bacon Wrapped Chicken
This is a delicious, creamy chicken recipe to have over noodles or pasta.
What You Need:
8 slices of bacon
2 (11 oz) cans cream of mushroom soup
1 T garlic, minced
1 C sour cream
1/2 C flour
How to Make It:
Warp each chicken breast with a slice of bacon.
Place the wrapped chicken in the crock pot.
In a large mixing bowl combine the soup, garlic, sour cream and flour.
Whisk until the mixture is completely blended and smooth.
Pour over the chicken.
Cover and cook on low for 7 hours.
Tip: This is the creamiest chicken. Pour the creamy mixture over egg noodles with the chicken on the side.
Saturday, April 14, 2012
Crock Pot Honey Sesame Chicken By Chef in Training
CROCK POT HONEY SESAME CHICKEN
(we doubled the original recipe, and even then we still wanted more!)
2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 clove garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
Enjoy!
(we doubled the original recipe, and even then we still wanted more!)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 clove garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
Enjoy!
Crock Pot Frijoles Charros By Crock Pot Slow Cooker
Ingredients
2 1/4 pounds pintoarr beans
1 1/2 quarts water, hot
1 1/2 quarts water, cold
1/2 medium onion
2 tablespoons oil
2 tomatoes, diced
1/2 onion, finely chopped
10 arbol chili peppers, finely chopped
1 cup cilantro leaves, finely chopped
1/2 pound bacon, chopped
3/4 pound ground chorizo sausage
1/2 pound cocktail sausages
Directions
1. Soak the beans overnight in the hot water. The following day, remove them from the water they were soaking in. Pour the cold water in your Crock-Pot® Slow Cooker and immediately add the beans and the half onion. Cover and cook for 2 hours on high.
2. Fry the tomatoes with the onion and the chili peppers. Add salt to taste.
3. Fry the bacon not letting it golden and remove the fat. Do the same with the chorizo sausage.
4. Pour the sauce, the bacon, the chorizo sausage and the cocktail sausages in slow cooker and stir with the beans. Cover and cook for 2 hours on high.
5. Add the cilantro and additional salt if necessary 15 minutes before cooking is finished.
6. If you choose to cook on low, cook for 8 to 10 hours. Add the sauce and the meats 3 hours before the dish is finished. Add the cilantro 15 minutes before finishing
1 1/2 quarts water, hot
1 1/2 quarts water, cold
1/2 medium onion
2 tablespoons oil
2 tomatoes, diced
1/2 onion, finely chopped
10 arbol chili peppers, finely chopped
1 cup cilantro leaves, finely chopped
1/2 pound bacon, chopped
3/4 pound ground chorizo sausage
1/2 pound cocktail sausages
Directions
2. Fry the tomatoes with the onion and the chili peppers. Add salt to taste.
3. Fry the bacon not letting it golden and remove the fat. Do the same with the chorizo sausage.
4. Pour the sauce, the bacon, the chorizo sausage and the cocktail sausages in slow cooker and stir with the beans. Cover and cook for 2 hours on high.
5. Add the cilantro and additional salt if necessary 15 minutes before cooking is finished.
6. If you choose to cook on low, cook for 8 to 10 hours. Add the sauce and the meats 3 hours before the dish is finished. Add the cilantro 15 minutes before finishing
Crock Pot Easy Turkey Chili By Crock Pot Sisters
Easy Turkey Chili:
1 large onion
2 cloves garlic
1 lb.lean ground turkey
2 tbs. chili powder
1 tbs. paprika
2 tsp. ground cumin
2 large chopped tomatoes
1 cup fat free chicken broth
2 cans kidney beans
1 bell pepper
Toss everything in a crock pot and cook for two hours on high or four hours on low setting.
1 large onion
2 cloves garlic
1 lb.lean ground turkey
2 tbs. chili powder
1 tbs. paprika
2 tsp. ground cumin
2 large chopped tomatoes
1 cup fat free chicken broth
2 cans kidney beans
1 bell pepper
Toss everything in a crock pot and cook for two hours on high or four hours on low setting.
Crab Cakes From Cooking Channel
TOTAL TIME:1 hr 20 min
Prep:30 min
Inactive Prep:30 min
Cook:20 min
YIELD:4 (2 crab cake) servings
LEVEL:Easy
Ingredients
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce, recipe follows
recipe tools
SMARTER TARTAR SAUCE:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers
Directions
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
Yield: 3/4 cup
Prep:30 min
Inactive Prep:30 min
Cook:20 min
YIELD:4 (2 crab cake) servings
LEVEL:Easy
Ingredients
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce, recipe follows
recipe tools
SMARTER TARTAR SAUCE:
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers
Directions
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
Yield: 3/4 cup
Tamale Dough By Mad Hungry Tv
Mad Hungry
Ingredients
2 1/2 cups masa harina
8 ounces lard or butter, at room temperature
2 1/2 teaspoons coarse salt
3 cups fresh corn kernels, divided (or frozen, thawed and thoroughly drained)
1/2 cup plus 2 tablespoons warm chicken broth or water
Directions
Combine masa harina, lard, and salt in the bowl of a food processor and pulse until mixture is the texture of coarse cornmeal. Transfer to a large bowl. Add 2 cups corn kernels to processor bowl, puree, and transfer to bowl with masa mixture. Stir in remaining corn kernels and chicken broth. Knead mixture with hands until a dough forms. Cover dough with a damp towel until ready to use.
Ingredients
8 ounces lard or butter, at room temperature
2 1/2 teaspoons coarse salt
3 cups fresh corn kernels, divided (or frozen, thawed and thoroughly drained)
1/2 cup plus 2 tablespoons warm chicken broth or water
Directions
Cheese Tamale By Mad Hungry Tv
Mad Hungry
Yield Makes 12
Ingredients
15 dried corn husks
2 large poblano peppers
1 recipe Tamale Dough
8 ounces Monterey Jack cheese, shredded
Salsa Verde, to serve
Directions
Place 12 husks in a large bowl, cover with hot water, and weigh down with a plate to keep husks submerged. Soak until soft and pliable, about 2 hours; drain. Peel remaining husks into thin strips to yield 24.
Place poblanos directly over open flame and char, turning with tongs, until blackened on all sides, about 5 minutes. Transfer to a large bowl, cover with plastic wrap, and steam 10 minutes. Using a paper towel, peel skin from peppers. Remove stems and seeds and coarsely chop.
Place a corn husk in your flattened palm. Pinch 1/4 cup dough with other hand and press into center of husk to make a 4-by-3-inch rectangle.
Press 1/4 cup cheese and 2 tablespoons chopped poblanos into center of dough. Close palm to seal edges of dough and place on a clean work surface with a long side of husk facing you. Roll husk away from you to form a tight log. Fold stem end of husk over and tie with a strip of corn husk. Twist thin end of tamale and tie with another strip of corn husk. Repeat this process to form remaining tamales.
Insert a steamer basket inside a large pot with 1/2 inch boiling water. Place tamales in basket, cover pot, and steam tamales for 1 hour, checking pot occasionally and adding hot water as needed to prevent scorching the bottom of the pot.
Serve tamales with salsa verde.
Ingredients
2 large poblano peppers
1 recipe Tamale Dough
8 ounces Monterey Jack cheese, shredded
Salsa Verde, to serve
Directions
Place poblanos directly over open flame and char, turning with tongs, until blackened on all sides, about 5 minutes. Transfer to a large bowl, cover with plastic wrap, and steam 10 minutes. Using a paper towel, peel skin from peppers. Remove stems and seeds and coarsely chop.
Place a corn husk in your flattened palm. Pinch 1/4 cup dough with other hand and press into center of husk to make a 4-by-3-inch rectangle.
Press 1/4 cup cheese and 2 tablespoons chopped poblanos into center of dough. Close palm to seal edges of dough and place on a clean work surface with a long side of husk facing you. Roll husk away from you to form a tight log. Fold stem end of husk over and tie with a strip of corn husk. Twist thin end of tamale and tie with another strip of corn husk. Repeat this process to form remaining tamales.
Insert a steamer basket inside a large pot with 1/2 inch boiling water. Place tamales in basket, cover pot, and steam tamales for 1 hour, checking pot occasionally and adding hot water as needed to prevent scorching the bottom of the pot.
Serve tamales with salsa verde.
Crock Pot Turkey Meatloaf By Crock Pot Sisters
Turkey Meatloaf
2 20 oz packages lean ground turkey
1/2 onion chopped
1/2 c egg beaters
1/2 cup ketchup
1/4 cup barbecue sauce
1/2 cup dried bread crumbs
1 Tbsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
Combine ketchup and bbq sauce.
Spray the bottom of the crock pot with non stick cooking spray. In a bowl, combine the ground turkey, onion, egg beaters, 1/4 cup of ketchup/bbq sauce mixture, bread crumbs, mustard, salt, and pepper. Mix well.
Shape into rectangular loaf and transfer to crock pot.
Spread the remaining ketchup/bbq sauce over the top.
Cook on low 6-8 hours or on high for 4 hours.
2 20 oz packages lean ground turkey
1/2 onion chopped
1/2 c egg beaters
1/2 cup ketchup
1/4 cup barbecue sauce
1/2 cup dried bread crumbs
1 Tbsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
Combine ketchup and bbq sauce.
Spray the bottom of the crock pot with non stick cooking spray. In a bowl, combine the ground turkey, onion, egg beaters, 1/4 cup of ketchup/bbq sauce mixture, bread crumbs, mustard, salt, and pepper. Mix well.
Shape into rectangular loaf and transfer to crock pot.
Spread the remaining ketchup/bbq sauce over the top.
Cook on low 6-8 hours or on high for 4 hours.
Crock Pot Potatoe Wedges
Parmesan Potato Wedges
2 pounds red potatoes, cut into 1/2 inch wedges
1/4 cup finely chopped yellow onion
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp black pepper, or to taste
2 tblsp. butter, cut into 1/8- inch pieces
1/3 cup grated Parmesan cheese
Layer potatoes, onion, oregano, salt, pepper, and butter in crock pot. Cover and cook on High for 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.
2 pounds red potatoes, cut into 1/2 inch wedges
1/4 cup finely chopped yellow onion
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp black pepper, or to taste
2 tblsp. butter, cut into 1/8- inch pieces
1/3 cup grated Parmesan cheese
Layer potatoes, onion, oregano, salt, pepper, and butter in crock pot. Cover and cook on High for 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.
Tuesday, April 10, 2012
Crock Pot Pizza By Crock Pot Sisters
Crock Pot pizza -
Brown hamburger/sausage with 1/2 C chopped onions, 1/4 ts Red pepper flakes , 1 tsp garlic powder, and 1 cup of chopped pepperoni. Drain and set aside.
In your crock pot add
...2 jars Meatless Spaghetti sauce, (any pizza topping, mushrooms, olives, green peppers etc) add the meat mixtures, 2 tsp Italian seasoning, More red pepperflakes if desired
Cover & Cook for 3-4 hours on low, stirring occ.
When its done, get a loaf of french bread, cut it in to cubes, put cubed bread in your bowl, top it with the pizza mix and add shredded mozz. & parm cheese
Brown hamburger/sausage with 1/2 C chopped onions, 1/4 ts Red pepper flakes , 1 tsp garlic powder, and 1 cup of chopped pepperoni. Drain and set aside.
In your crock pot add
...2 jars Meatless Spaghetti sauce, (any pizza topping, mushrooms, olives, green peppers etc) add the meat mixtures, 2 tsp Italian seasoning, More red pepperflakes if desired
Cover & Cook for 3-4 hours on low, stirring occ.
When its done, get a loaf of french bread, cut it in to cubes, put cubed bread in your bowl, top it with the pizza mix and add shredded mozz. & parm cheese
Crock Pot Ham and Potatoes By Crock Pot Sisters
Crock pot Ham & Potatoesam
7 slices ham
9 medium potatoes, sliced
1 small onion, sliced
1 cup grated cheddar cheese
1 (10 1/2 ounce) can cream of mushroom soup
salt and pepper, to taste
paprika
Put half of ham, potatoes and onion in crock pot.
Sprinkle with salt and pepper, then add grated cheese.
Repeat with remaining half.
Spoon undiluted soup over top.
Sprinkle with paprika.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
from food.com
7 slices ham
9 medium potatoes, sliced
1 small onion, sliced
1 cup grated cheddar cheese
1 (10 1/2 ounce) can cream of mushroom soup
salt and pepper, to taste
paprika
Put half of ham, potatoes and onion in crock pot.
Sprinkle with salt and pepper, then add grated cheese.
Repeat with remaining half.
Spoon undiluted soup over top.
Sprinkle with paprika.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
from food.com
French Dip in the Crock Pot By Crock Pot Sisters
French Dip in the Crock!y
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping. I love this with horseradish!
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping. I love this with horseradish!
Crock Pot Perfect Pulled Pork By Crock Pot Sisters
Perfect Pulled Pork
1/2 cup ketchup
1/3 cup worcestershire sauce
1/3 apple cider vinegar
1 tablespoon ground mustard powder
1/2 teaspoon paprika
1/4 cup brown sugar
1/2 teaspoon liquid smoke
Dash of red chili pepper flakes
Pinch of salt
1 medium sweet onion chopped
1 jar of BBQ sauce of your choice
3 pounds pork shoulder/loin trimmed or beef
Combine all ingredients except meat and onions in crock pot
Whisk until blended
Roll the pork loin or beef in mixture being sure to coat all sides
Cook 8-10 hours on low or 2 high 6 low
After 8-10 hours shred the meat with a fork and place all back into crock pot
Add BBQ sauce and stir all together
Cook low for another 30-60 minutes
Serve on hamburger buns or rolls
1/2 cup ketchup
1/3 cup worcestershire sauce
1/3 apple cider vinegar
1 tablespoon ground mustard powder
1/2 teaspoon paprika
1/4 cup brown sugar
1/2 teaspoon liquid smoke
Dash of red chili pepper flakes
Pinch of salt
1 medium sweet onion chopped
1 jar of BBQ sauce of your choice
3 pounds pork shoulder/loin trimmed or beef
Combine all ingredients except meat and onions in crock pot
Whisk until blended
Roll the pork loin or beef in mixture being sure to coat all sides
Cook 8-10 hours on low or 2 high 6 low
After 8-10 hours shred the meat with a fork and place all back into crock pot
Add BBQ sauce and stir all together
Cook low for another 30-60 minutes
Serve on hamburger buns or rolls
Crock Pot Parmesan Pork Roast
PARMESAN PORK ROAST
Ingredients
3-4 pound pork roast
3/4 cup parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons basil
1 tablespoon minced garlic
2 tablespoons olive oil
dash salt
Directions
Turn your crockpot on high and place the roast in it. In a medium size bowl, mix all of the remaining ingredients until smooth and pour over top of the roast, turning to coat well. Place lid on crock and cook on high 4-6 hours, until a meat thermometer reads 160 degrees F.
Ingredients
3-4 pound pork roast
3/4 cup parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons basil
1 tablespoon minced garlic
2 tablespoons olive oil
dash salt
Directions
Turn your crockpot on high and place the roast in it. In a medium size bowl, mix all of the remaining ingredients until smooth and pour over top of the roast, turning to coat well. Place lid on crock and cook on high 4-6 hours, until a meat thermometer reads 160 degrees F.
Friday, April 6, 2012
Bourbon Glazed Ham From Martha Stewart Living Site
Martha Stewart Living Television
Prep Time 10 minutes
Total Time 2 hours, 10 minutes
Yield Serves 12
Ingredients
1/2 fully cooked smoked bone-in ham (about 7 pounds), not spiral cut
3/4 cup packed light-brown sugar
1/4 cup Dijon mustard
2 tablespoons bourbon, cider, or water
Directions
Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.
In a small bowl, mix together brown sugar, mustard, and bourbon. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a meat thermometer), about 2 hours.
Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices.
Variations
Martha has also prepared this recipe by trimming all but 1/2 inch of fat from the ham in Step 1 of the instructions
Total Time 2 hours, 10 minutes
Yield Serves 12
Ingredients
3/4 cup packed light-brown sugar
1/4 cup Dijon mustard
2 tablespoons bourbon, cider, or water
Directions
In a small bowl, mix together brown sugar, mustard, and bourbon. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a meat thermometer), about 2 hours.
Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices.
Variations
Martha has also prepared this recipe by trimming all but 1/2 inch of fat from the ham in Step 1 of the instructions
Baked Easter Ham From Martha Stewart Living Site
Ingredients
1 cup dark brown sugar
1/4 cup Cognac
Watercress, for garnish
Parsley, for garnish
Directions
Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.
Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.
Southern Style Deviled Eggs By Bobby Deen
Ingredients
12 large eggs
1/4 cup plain nonfat Greek-style yogurt
1/4 cup chopped pickles, such as Rick's Picks Low Sodium Classic Sours
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon paprika spice blend, such as Paula Deen's
1 tablespoon smoked paprika brine from pickled okra, optional, such as Rick's Picks Smokra
3 tablespoons sliced pickled okra, for garnish, such as Rick's Picks Smokra
recipe tools
Directions
Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.
Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly.
Spoon the mixture into the egg white halves. Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.
1/4 cup plain nonfat Greek-style yogurt
1/4 cup chopped pickles, such as Rick's Picks Low Sodium Classic Sours
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon paprika spice blend, such as Paula Deen's
1 tablespoon smoked paprika brine from pickled okra, optional, such as Rick's Picks Smokra
3 tablespoons sliced pickled okra, for garnish, such as Rick's Picks Smokra
recipe tools
Directions
Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.
Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly.
Spoon the mixture into the egg white halves. Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.
Tuesday, April 3, 2012
Crock Pot Potato andd Sausage Soup From Crock Pot Sistersi
Crock Pot Potato & Sausage Soup
5 potatoes
1 (10 1/2 ounce) can mushroom soup
2 (10 1/2 ounce) cans chicken broth
1 lb smoked sausage
1 medium onion
1 cup milk
1 cup shredded cheddar cheese
1 tablespoon cornstarch
2 -3 tablespoons butter
salt & pepper
Directions:
Pour chicken broth in crock pot.
Add can of mushroom soup and mix well with broth.
Peel and dice potatoes, add to crock pot.
Dice onion and saute in skillet with butter until soft.
Slice smoked sausage and then quarter.
Add to onion.
Cook until smoked sausage is hot.
Add to crock pot.
Cook on high for 4 hours.
Before serving, lower heat and add milk and cheese. Stir in cheese until melted.
Mix cornstarch with a small amount of water. Mix until smooth. Add to soup to help thicken.
from food.com
5 potatoes
1 (10 1/2 ounce) can mushroom soup
2 (10 1/2 ounce) cans chicken broth
1 lb smoked sausage
1 medium onion
1 cup milk
1 cup shredded cheddar cheese
1 tablespoon cornstarch
2 -3 tablespoons butter
salt & pepper
Directions:
Pour chicken broth in crock pot.
Add can of mushroom soup and mix well with broth.
Peel and dice potatoes, add to crock pot.
Dice onion and saute in skillet with butter until soft.
Slice smoked sausage and then quarter.
Add to onion.
Cook until smoked sausage is hot.
Add to crock pot.
Cook on high for 4 hours.
Before serving, lower heat and add milk and cheese. Stir in cheese until melted.
Mix cornstarch with a small amount of water. Mix until smooth. Add to soup to help thicken.
from food.com
Bourbon Babyback Ribs
Babyback ribs
1 can of chicken broth
1 can of water
Worcestershire Sauce
Bourbon
Barbeque sauce of your choice
Cut 2 racks of ribs in half, place them on their sides in the pot, add 1 can of chicken broth, one can of water, and a generous dash of Worcestershire sauce. Cook on high for 3 hours, turn them, then another 3 hours till tender. Mix a shot or 2 of bourbon into your favorite barbeque sauce, brush over ribs, then finish in oven or on the grill for 20 minutes
Babyback ribs
1 can of chicken broth
1 can of water
Worcestershire Sauce
Bourbon
Barbeque sauce of your choice
Cut 2 racks of ribs in half, place them on their sides in the pot, add 1 can of chicken broth, one can of water, and a generous dash of Worcestershire sauce. Cook on high for 3 hours, turn them, then another 3 hours till tender. Mix a shot or 2 of bourbon into your favorite barbeque sauce, brush over ribs, then finish in oven or on the grill for 20 minutes
Crock Pot Bacon Ranch Chicken From Crock Pot Sisters
Bacon Ranch Chicken
2 Tbsp Real Bacon Bits
1 tsp minced garlic
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 cup Sour Cream
4-5 Boneless Skinless Chicken Breasts
Combine first 5 ingredients.
Spray crock pot with Pam & put chicken breast in crock pot.
Pour ingredients over the chicken breast.
Cook 3-4 hours on HIGH until done.
2 Tbsp Real Bacon Bits
1 tsp minced garlic
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 cup Sour Cream
4-5 Boneless Skinless Chicken Breasts
Combine first 5 ingredients.
Spray crock pot with Pam & put chicken breast in crock pot.
Pour ingredients over the chicken breast.
Cook 3-4 hours on HIGH until done.
Hoppin Johns and Smoked Sausage From Crock Pot Sisters
Hoppin Johns & Smoked Sausage
Ingredients:
1 pound dried black-eyed peas
1 small smoked ham hocks or meaty ham bone
1 packed smoked sausage sliced 1" thick at an angle or cubed. Your preference
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
Preparation:
In a large crock pot, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Cook on low for 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic. Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.eded
Ingredients:
1 pound dried black-eyed peas
1 small smoked ham hocks or meaty ham bone
1 packed smoked sausage sliced 1" thick at an angle or cubed. Your preference
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
Preparation:
In a large crock pot, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Cook on low for 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic. Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.eded
Crock Pot Heavenly Roast From Crock Pot Sisters
Heavenly Pot Roast
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast-make sure you don't rinse off the seasoning.
Cook on low for 7-9 hours.
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast-make sure you don't rinse off the seasoning.
Cook on low for 7-9 hours.
Sunday, April 1, 2012
Stuffed Shells in the Crock Pot
6 Servings with a 6-7qt pot. ~ 4-5 hours on low
18 jumbo pasta shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
salt, pepper, oregano and basil to taste
2 c. shredded Mozzarella cheese
1/2 c. seasoned bread crumbs
1 tbsp. parsley flakes
1 egg, beaten
2 jars (16 ounces each) meatless spaghetti sauce
1/2 c. grated Parmesan cheese
Stuffed Shells in the Crock Pot
Cook pasta according to package directions, but stop and drain 2 mins. before the end of the suggested cook time. You want it tender but not completely cooked. Separate the shells on a cookie sheet or paper towel on the counter so they don’t stick together.
Meanwhile, brown the beef, onion and garlic in skillet with salt, pepper, oregano and basil to taste.
Drain and pour into mixing bowl.
Add to the meat, cheese, bread crumbs, parsley and egg, mix well.
Stuff the shells using a spoon and set aside, back on the cookie sheet or plate to make things easier.
Pour 1 jar of sauce into the crock pot.
Arrange the stuffed shells in the sauce.
Pour the 2nd jar of sauce and top it off with Parmesan cheese and maybe some more Mozzarella.
Cover and Cook on low for 4-5 hours.
This recipe accounts for 3 shells per person for 6 people. I usually have a little more ‘stuffing’ left over so I cook a few more shells.
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
salt, pepper, oregano and basil to taste
2 c. shredded Mozzarella cheese
1/2 c. seasoned bread crumbs
1 tbsp. parsley flakes
1 egg, beaten
2 jars (16 ounces each) meatless spaghetti sauce
1/2 c. grated Parmesan cheese
Stuffed Shells in the Crock Pot
Meanwhile, brown the beef, onion and garlic in skillet with salt, pepper, oregano and basil to taste.
Drain and pour into mixing bowl.
Add to the meat, cheese, bread crumbs, parsley and egg, mix well.
Stuff the shells using a spoon and set aside, back on the cookie sheet or plate to make things easier.
Pour 1 jar of sauce into the crock pot.
Arrange the stuffed shells in the sauce.
Pour the 2nd jar of sauce and top it off with Parmesan cheese and maybe some more Mozzarella.
Cover and Cook on low for 4-5 hours.
This recipe accounts for 3 shells per person for 6 people. I usually have a little more ‘stuffing’ left over so I cook a few more shells.
Southwestern Meatloaf Burgers From Martha Stewart Living Site
Total Time 45 minutes
Yield Serves 4
Ingredients
1/4 cup plain dried breadcrumbs
1 cup (about 1 bunch) scallions, minced
4 cloves garlic, minced
1/2 cup plus 3 tablespoons tomato-based chili sauce
1 large egg, lightly beaten
1 tablespoon chili powder
2 teaspoons ground cumin
Coarse salt and ground pepper
Warmed tortillas, for serving (optional)
Pickled jalapeno slices, for garnish (optional)
Directions
Divide beef into 4 equal portions. Form each portion into a 4-inch-diameter patty, about 1 1/2 inches thick. Place on a plate; cover tightly with plastic wrap. Refrigerate until ready to use, up to overnight.
Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.
Lightly brush tops and sides of patties with remaining 3 tablespoons chili sauce. Return to oven; cook until an instant-read thermometer inserted into center registers 160 degrees. 5 to 10 minutes more. Serve immediately, with tortillas, jalapenos, and radishes, if desired.
Southern Mac and Cheese From Martha Stewart Living Site
Total Time 40 minutes
Yield Serves 4
Ingredients
1 tablespoon butter, melted, plus more for ramekins
1/2 pound elbow macaroni
2 cups shredded sharp cheddar (8 ounces)
2 large eggs
1 cup half-and-half
1 small garlic clove, minced
2 slices white sandwich bread, torn
Directions
In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.
Cook's Note
You can also bake the mac and cheese in a shallow 1 1/2- to 2-quart baking dish. Increase the baking time to 25 to 30 minutes
Shells with Grilled Chicken From Martha Stewart Living Site
Total Time 30 minutes
Yield Serves 4
Ingredients
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter
Directions
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.
Cook's Note
MAKE-AHEAD IDEA If you’d like, grill the chicken up to two days beforehand. Then let it cool, wrap it in plastic, and refrigerate. Bring chicken to room temperature before adding to pasta
Northern Italian Pasta Shell Stuffing By Paula Deen
Ingredients
3 packages frozen, chopped spinach
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Directions
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Directions
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.
Mini Honey Mustard Meatloaves with Roasted Potatoes From Marttha Stewart Living Site
Ingredients
Serves 4
2 tablespoons olive oil, plus more for baking sheet
2 tablespoons plus 1 teaspoon honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 cup shredded white cheddar (about 4 ounces)
Coarse salt and ground pepper
1 pound white new potatoes, scrubbed and quartered
1 tablespoon red-wine vinegar
1 head Boston lettuce, torn into bite-size pieces
Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad
Read more at Marthastewart.com: Mini Honey-Mustard Meatloaves with Roasted Potatoes - Martha Stewart Recipes
Serves 4
2 tablespoons plus 1 teaspoon honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 cup shredded white cheddar (about 4 ounces)
Coarse salt and ground pepper
1 pound white new potatoes, scrubbed and quartered
1 tablespoon red-wine vinegar
1 head Boston lettuce, torn into bite-size pieces
Directions
In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad
Read more at Marthastewart.com: Mini Honey-Mustard Meatloaves with Roasted Potatoes - Martha Stewart Recipes
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