|
Edited on Sun Dec-02-07 04:20 PM by Breeze54
Veggi Spaghetti
1 green pepper, chopped
1 zucchini, cubed
1 small onion, diced
8 oz fresh mushrooms, sliced
2/3 cup grated Parmesan cheese
1 large jar spaghetti sauce (or use your own from scratch)
1/4 cup sliced olives
1 tsp oregano
1 tsp garlic salt
16 oz. package of spinach noodles
Put everything except noodles in a crock pot for 6-8
hours on low. Pour over cooked noodles.
-------------------------
Vegetable Medley Vava Voom
4 cups diced peeled potatoes
1 1/2 cup frozen whole kernel corn OR 1 can (15 oz) whole
kernel corn, drained
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 tsp salt
1/2 tsp sugar
1/2 tsp dill weed
1/8 tsp pepper
1/2 cup water
In a slow cooker, combine all ingredients. Cover and cook
on low for 5-6 hours or until vegetables are tender.
Serves 8.
----------------------
Maple Glazed Sweet Potatoes
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
1 dash salt and pepper, to taste
Peel sweet potatoes and cut into 1/4 to 1/2-inch thick
slices; place in crock pot. Whisk remaining ingredients
together and pour over potatoes. Cover and cook on low 7
to 9 hours. Stir a few times, if possible, to keep them
coated. Serves 4.
To thicken gravy, make a smooth paste of flour and 1/4
cup of juices from stew. Add to crockpot. Cover and cook
on HIGH setting until thickened.
------------------------
Orange Glazed Carrots
3 cups thinly sliced carrots
3 tbs butter
2 cups water
3 tbs orange marmalade
1/4 tsp salt
2 tbs chopped pecans
Mix carrots water and salt in crock-pot. Cover and cook
on high for 2-3 hours, or until carrots are done. Drain
well; stir in remaining ingredients. Cover and cook on
high for another 30 minutes.
---------------------
Potato Stuffed Cabbage
1 head cabbage
5 lb potatoes peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper ground
2 egg whites
1 can tomatoes (28 oz)
1 apple peeled and sliced
1/4 tsp ginger, dried ground
Parboil cabbage and separate the leaves. Slice off part
of the heavy stalk of each leaf by slicing parallel to
the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of
the onions. Mix together. Add rice, dill, and black
pepper. Beat egg whites until frothy and add to potato
mixture.
Set aside two or three of the largest leaves. Fill each
remaining cabbage leaf with approximately 2 Tbsp of the
potato mixture. Fold up bottom of leaf, then fold in the
sides, and roll up. Secure with toothpick if necessary.
Slice the reserved leaves and line the bottom of crock
pot with them. Slice second onion and layer on top of
cabbage. Add tomatoes, apple, and ginger. Place rolled
stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours. Yield: 8 servings.
---------------------
Cinnamon Cocoa Granola
4 cup rolled oats
2/3 cup honey
1 cup bran flakes
1/4 cup vegetable oil
1 cup wheat germ
1 tsp cinnamon
2 Tbs cocoa
1/2 cup sesame seeds
Combine all ingredients in the slow cooker. Cook on low
heat with lid slightly ajar about 4 hours, stirring
occasionally. Cool and store in airtight jar. Use within
1 to 2 weeks. Makes 5 cups.
---------------------------
Bluto's Beans and Veggie Chili
3 cups dried kidney beans
2 tbs olive oil (optional)
1 large onion, thinly sliced
4 garlic cloves, minced well
1 green pepper (or red or yellow),chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can (10 oz) tomatoes, undrained
1 tsp chili powder
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
Salt to taste
Freshly-ground black pepper to taste
Grated cheese for garnish, if desired
Cover and soak beans overnight in cold water. Drain. Put
beans in slow cooker. In a large skillet over medium-high
heat, heat oil or a small amount of liquid; saute onion
and garlic until soft -- about 3 to 5 minutes. Add bell
pepper, potatoes, tomatoes, chili powder and the cumin.
Continue cooking, stirring frequently for about three
minutes; transfer to slow cooker. Add rice and water or
broth; cover and cook on LOW for 6 to 8 hours or until
chili is thick and rice and beans are tender. Season to
taste with salt and pepper. Garnish with cheese if
desired. This recipe yields 4 to 6 servings.
-----------------
Poached Salmon Cutlets
4 salmon cutlets or 2 fillets
1/2 pint water
1/4 pint white wine
1 tsp salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
1 slice onion
Fresh oregano or thyme
Sprigs fresh parsley
Lightly grease the bottom of your crockpot, then place
the salmon cutlets (or filets) in the bottom. Put the
remaining ingredients in a pan (or the microwave) and
heat until boiling. Pour over the salmon, put the lid on
your crockpot, and cook on Low for about 3 hours. Serve
hot, or cold with a salad.
----------------
Turkey and Beef Chili
1 pound ground turkey
1/2 pound ground chuck
30 ounces tomato sauce
24 ounces V-8 tomato-vegetable juice
1/2 cup chopped onion
1/2 cup chopped celery
1 tbs chili powder
1 cup chopped green pepper
1 cup chopped mushrooms
1 small jalapeno pepper -- (optional)
14 ounces stewed tomatoes
1/2 cup uncooked wild rice
2/3 cup brown sugar or honey
14 ounces chili beans
1 ounce chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place
all other ingredients in a slow cooker and add the meat.
Cook on LOW for 6 to 9 hours. Serve with crackers or
cornbread.
--------------------------
Simple Crock Pot Roast
1 roast
1/2 can frozen orange juice or frozen apple juice
1/4 cup water
I salt and pepper by sight, taste when roast is tender
and add as needed. I cook on low temp until tender.
Makes a different and delicious roast.
--------------------------
Chicken Chow Mein
1 Tbs oil
1.5 lbs boneless, skinless chicken breasts, cut in 1"
pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 Tbs sugar
1/3 cup light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken (if you don't have
time to do this, you can skip it). Put chicken pieces in
crock pot. Add all ingredients except cornstarch and
water. Stir and cover; cook on low for 6 to 8 hours.
Turn to high. Combine cornstarch and cold water in a
small bowl; stir until dissolved. Stir into the crock pot
liquids. Keeping cover slightly ajar to allow steam to
escape, cook until thickened, about 15 to 30 minutes.
Serve over rice or with chow mein noodles. May be doubled
for 5-quart crock pot. Serves 6.
------------------------------
Marvelous Mexicali Rice
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 medium onion, chopped
1 red bell pepper, chopped
2 cups brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 Tbs fresh lime juice (from about 3 limes)
1 1/2 Tbs ground cumin
1 Tbs chili powder
1/3 cup chopped fresh cilantro
1/2 tsp salt
In your crockpot, mix together the corn, black beans,
green chilies, onion, bell pepper, rice, boiling water,
orange juice concentrate, 1/4 cup of the lime juice, the
cumin, and the chili powder.
Cover and cook on the low heat setting 2 3/4 to 3 hours.
Stir in the remaining 2 Tbs lime juice, the cilantro, and
salt. Mix well. Serve hot.
---------------------
Beef Fajitas
1 1/2 lb beef flank steak
1 onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8" flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese,
salsa
Cut flank steak into 6 portions. In any size crock pot,
combine meat, onion, green pepper, red pepper, jalapeno
pepper, cilantro, garlic, chili powder, cumin, coriander
and salt. Add tomatoes. Cover and cook on low for 8-10
hours or on high 4-5 hours. Remove meat from crock pot
and shred. Return meat to crock pot and stir. To serve
fajitas, spread meat mixture on flour tortillas and add
favorite toppings. Roll up tortillas. Serves 6-8.
----------------------
Egyptian Rice And Lentils
1 cup brown lentils, washed and picked over
3/4 tsp salt
4 1/2 tsp olive oil
1 large onion, chopped
1/2 tsp cinnamon
1 tsp cumin, ground
1/2 cup rice
5-6 cups water
Place the olive oil (all of it) into the bottom of the
crockpot. Turn the pot onto the highest setting available
and add the onions. Allow the onions 10-15 minutes to
warm in the oil. Add the remaining ingredients, including
the water. If cooking the dish all day (i.e., a morning
start), reduce heat to low; otherwise leave on high
setting. Cover. Leave to simmer.
-----------------------
Crockpot Cherry Cobbler
1 16-oz can cherry pie filling
1 pkg cake mix for one layer cake
1 egg
3 Tbs evaporated milk
1/2 tsp cinnamon
Put pie filling in lightly buttered 3 1/2-quart
crockpot and cook on high for 30 minutes. Mix
together the remaining ingredients and spoon
onto the hot pie filling. Cover and cook for 2-
3 hours on low.
-------------------------
Wild Rice Casserole
1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 Tbs snipped parsley (optional)
4 cups water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 cup butter, melted
Combine all ingredients. Pour into your lightly greased
crockpot. Cover, cook on high 2 1/2 hours, stirring
occasionally.
------------------
Spicy Chicken Wings
3 Tbs vinegar
24 chicken wing drummettes
1/4 cup hot pepper sauce -- or less
1/2 cup melted butter
1 package Hidden Valley Ranch dry salad dressing mix
Mix all ingredients together except chicken wings and
salad dressing mix. Place chicken wings in your crockpot,
pour mixture over wings and sprinkle with dry dressing
mix and paprika as you layer them. Cook on LOW for 4 to
5 hours.
|
Printer-friendly format
Email this thread to a friend
Bookmark this thread
(1000+ posts)
Send PM |
Profile |
Ignore
