Tuesday, September 25, 2012
Side Dishes & Condiments
Broth or Bouillon?
Broth and bouillon are interchangeable. Broth is quicker, since it's ready to pour. However, one bouillon cube or 1 teaspoon of granules dissolved in 1 cup boiling water maybe substitute for 1 cup of broth in any recipe
Chunky Applesauce:
8 to 10 large tart apples, peeled and cut into chunks.
1/2 to 1 cup sugar
1/2 cup water
1 teaspoon ground cinnamon
Combine apples, sugar and water and cinnamon in a slow cooker; stir gently; Cover and cook on low for 6 -8 hours or until apples are tender. YIELDS: 5 cups.
Baked Potatoes
Wash 4-6 medium baking potatoes well wrap in tin foil wet. Place in crock pot and cook on low for
6-8 hours or on high 3-4 hours. Until the potatoes are soft and ready to eat. Serve with your favorite toppings.
Broth and bouillon are interchangeable. Broth is quicker, since it's ready to pour. However, one bouillon cube or 1 teaspoon of granules dissolved in 1 cup boiling water maybe substitute for 1 cup of broth in any recipe
Chunky Applesauce:
8 to 10 large tart apples, peeled and cut into chunks.
1/2 to 1 cup sugar
1/2 cup water
1 teaspoon ground cinnamon
Combine apples, sugar and water and cinnamon in a slow cooker; stir gently; Cover and cook on low for 6 -8 hours or until apples are tender. YIELDS: 5 cups.
Baked Potatoes
Wash 4-6 medium baking potatoes well wrap in tin foil wet. Place in crock pot and cook on low for
6-8 hours or on high 3-4 hours. Until the potatoes are soft and ready to eat. Serve with your favorite toppings.
Pork & Ham
Chicken Fried Chops:
1/2 cup all-purpose flour
2 teaspoon salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4 inch thick) trimmed
2 tablespoon vegetables oil
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl, combine flour, salt mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over shops; cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with pork chops and rice.
YIELDS: 6
Mushroom Pork Tenderloin:
2 pork tenderloins (1 pound each)
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10 1/2 ounces) condensed French onion soup, undiluted.
Hot mashed potatoes, optional
Place pork in a slow cooker, in a bowl, combine the soups; stir until smooth. Pour over pork. cover and cook on low for 4 to 5 hours or until the meat is tender. Serve with mashed potatoes. YIELDS: 6
Avoiding a Sticky Situation:
Slow cooker inserts are fairly easy to clean with hot soapy water. for even faster cleaning, coat the bottom and the sides of the insert with nonstick cooking spray before putting in the food.
Sweet 'n' Sour Ribs:
3 to 4 pounds boneless country style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced Green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Sat and pepper to taste
Place ribs in an ungreased slow cooker. In a bowl combine the remaining ingredients; pour over the ribs. cover and cook on low for 8-10 hour or until the meat is tender. Thicken sauce if desired.
YIELDS: 8 servings
Easy and Elegant Ham:
2 cans (20 ounces each) sliced pineapple
1 fully cooked boneless ham (about 6 pounds)halved
1 jar ( 6 ounces) maraschino cherries, well drained
1 jar (12 ounces) orange marmalade
Drain pineapple reserving juices; set juice aside. Place half of the pineapple in a ungreased 5 qt slow cooker . Top with ham. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through.
Remove to warm serving platter. Let stand for 10-15 minutes before slicing. Serve the pineapple and cherries with the sliced ham. YIELDS: 18-20
San Francisco Chops:
4 bone in pork loin chops (1 inch thick)
1 to 2 tablespoons vegetable oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cu red wine or chicken broth
2 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
Hot cooked rice
In a skillet, brown pork chops on both sides in oil; transfer to slow cooker. Add garlic to drippings; cook and stir for about 1 minute or until golden. Stir in soy sauce, wine or broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops. cover and Cook on low for 7-8 hours or until meat is tender.
Remove chops. combine cornstarch and cold water until smooth; gradually stir into slow cooker; return chops to slow cooker. cover and cook for at least 30 minutes or until slightly thickened, Serve with rice. YIELDS: 4
Teriyaki Pork Roast:
1 (5.5 ounce can) unsweetened apple juice
2 tablespoon sugar
2 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds) halved
7 1/2 teaspoon cornstarch
3 tablespoon cold water
Combine the first seven ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on low for 7-8 hour or until a thermometer inserted into the roast reads 160 degrees. Remove roast and keep warm. In a sauce pan, combine the cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. YIELDS: 8 servings.
1/2 cup all-purpose flour
2 teaspoon salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4 inch thick) trimmed
2 tablespoon vegetables oil
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl, combine flour, salt mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over shops; cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with pork chops and rice.
YIELDS: 6
Mushroom Pork Tenderloin:
2 pork tenderloins (1 pound each)
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10 1/2 ounces) condensed French onion soup, undiluted.
Hot mashed potatoes, optional
Place pork in a slow cooker, in a bowl, combine the soups; stir until smooth. Pour over pork. cover and cook on low for 4 to 5 hours or until the meat is tender. Serve with mashed potatoes. YIELDS: 6
Avoiding a Sticky Situation:
Slow cooker inserts are fairly easy to clean with hot soapy water. for even faster cleaning, coat the bottom and the sides of the insert with nonstick cooking spray before putting in the food.
Sweet 'n' Sour Ribs:
3 to 4 pounds boneless country style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced Green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Sat and pepper to taste
Place ribs in an ungreased slow cooker. In a bowl combine the remaining ingredients; pour over the ribs. cover and cook on low for 8-10 hour or until the meat is tender. Thicken sauce if desired.
YIELDS: 8 servings
Easy and Elegant Ham:
2 cans (20 ounces each) sliced pineapple
1 fully cooked boneless ham (about 6 pounds)halved
1 jar ( 6 ounces) maraschino cherries, well drained
1 jar (12 ounces) orange marmalade
Drain pineapple reserving juices; set juice aside. Place half of the pineapple in a ungreased 5 qt slow cooker . Top with ham. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through.
Remove to warm serving platter. Let stand for 10-15 minutes before slicing. Serve the pineapple and cherries with the sliced ham. YIELDS: 18-20
San Francisco Chops:
4 bone in pork loin chops (1 inch thick)
1 to 2 tablespoons vegetable oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cu red wine or chicken broth
2 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
Hot cooked rice
In a skillet, brown pork chops on both sides in oil; transfer to slow cooker. Add garlic to drippings; cook and stir for about 1 minute or until golden. Stir in soy sauce, wine or broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops. cover and Cook on low for 7-8 hours or until meat is tender.
Remove chops. combine cornstarch and cold water until smooth; gradually stir into slow cooker; return chops to slow cooker. cover and cook for at least 30 minutes or until slightly thickened, Serve with rice. YIELDS: 4
Teriyaki Pork Roast:
1 (5.5 ounce can) unsweetened apple juice
2 tablespoon sugar
2 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds) halved
7 1/2 teaspoon cornstarch
3 tablespoon cold water
Combine the first seven ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on low for 7-8 hour or until a thermometer inserted into the roast reads 160 degrees. Remove roast and keep warm. In a sauce pan, combine the cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. YIELDS: 8 servings.
Chicken & Turkey
No-Fuss Chicken:
2/3 cup all-purpose flour
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon seasoned salt
1 broiler/fryer chicken (2 1/2 to 3 pounds) cut up
1/4 cup butter or margarine
2 cups chicken broth
In a shallow bowl, combine flour, sage, basil and seasoned salt; coat chicken. reserved remaining flour mixture in a large skillet. melt butter; brown chicken on all sides. Transfer to slow cooker. Add 1/4 cup reserved flour mixture to the skillet (discard the rest); stir until smooth. When mixture begins to bubble, stir in chicken broth and bring to a boil; boil for 1 minute. Pour over chicken, Cover and cook on high for 2 to 2 1/2 hours or until chicken juices run clear. YIELDS: 4 servings.
Speed Up Prep Time:
Slow cooker recipes sometimes call for a broiler/fryer chicken that is quartered or cut into pieces and skinned. you can save yourself additional preparation time by asking the butcher to cup up and skin the skin the chicken for you.
Chicken in a pot:
3 Medium carrots, cut into 3/4 inch pieces
2 celery ribs with leaves, cut into 3/4 inch pieces
2 medium onions sliced
1 broiler/fryer chicken ( 3to 4 pounds) cut up
1/2 cup chicken broth
1 1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
In a 5-qt slow cooker, place carrots, celery and onions. .Top with chicken. Combine remaining ingredients; pour over chicken. Cover and cook on low for 7-9 hours or until chicken juices run clear and vegetables are tender. Serve with a slotted spoon. YIELDS: 6
Golden Chicken and Noodles:
6 boneless skinless chicken breast halves ( 1 1/2 pound)
2 can (10 3/4 ounces each) condensed broccoli cheese soup, undiluted
2 cups milk
1 small onion
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon dried basil
1/8 teaspoon pepper
Hot cooked noodles
Cut chicken pieces to half; place in a 5 qt slow cooker, Combine the soup , milk, onion, salt, basil, and pepper; pour over chicken. Cover and cook on high for 1 hour Reduce heat to low; cover ad cook 5-6 hours longer or until the meat juices run clear. Serve with noodles.
YIELDS: 6
Slow Cooker Chicken Dinner:
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoon mashed potatoes flakes, optional
Place potatoes and carrots in a slow cooker. Top with chicken. combine the soups and garlic salt; pour over chicken. cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into gravy and cook 30 minutes longer YIELDS: 4
Creamy Italian Chicken:
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing ix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10 3/4 ounces) condensed cream of chicken soup undiluted
1 can (10 3/4 ounces) mushroom stems and pieces, drained
Hot cooked rice and noodles
Place the chicken in a slow cooker, Combine salad dressing mix and water; pour over chicken. Cover and cook on low 3 hours. In a small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles YIELDS: 4
You've Got Good Taste:
Always taste the finished dish before serving to adjust seasonings to your preference, since long cooking times can dilute the strength of herbs and spices. Consider adding a dash of salt, pepper, lemon juice or minced fresh herbs.
Stuffed Chicken Rolls:
6 boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh Parsley, optional
Flatten Chicken to 1/8 inch thickness, Place ham and cheese on each breast. Roll up and tuck in ends securing with a tooth pick. combine the flour, Parmesan cheese, sage, paprika and pepper, coating chicken on all sides. cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium heat. Transfer to 5 qt slow cooker. Combine the soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. remove toothpicks. Garnish with Parsley if desired. Serve with mashed potatoes or rice.
YIELDS: 6 servings
Tender Barbecue Chicken
This is one of my families favorites for Sundays as it is quick to assemble and is ready when we come home from church. We cook the potatoes in the crock pot and are ready to eat in less than 30 minutes. The left over chicken is wonderful for pizza the next day that is if there is anything left.
1 broiler/fryer chicken 3-4 pounds cut up
1 medium onion, thinly sliced
1 bottle (18 ounces) barbecue sauce your family favorite style
1 can (or 3/4 cup) regular coke (I have used mountain dew, and sprite to, coke works best)
1/4 cup brown sugar Optional
Place chicken in a slow cooker. Top with onions. Mix barbecue sauce, coke and brown sugar pour over chicken and cook on low for 8-10 hours or high 3 to 4 hours. Serve with baked potatoes and veggie of your choice.
YIELDS; 4-6
Teriyaki Chicken
12 (3 lbs) skinless chicken thighs (we used skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoon cider vinegar
3/4 ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoon cornstarch
4 1/2 teaspoon cold water
Hot cooked rice, optional
Place chicken in a 4 qt cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over the chicken, Cover, cook on low for 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Skim the fat from the cooking juices; transfer to a small sauce pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.
YIELDS: 6 servings
Maple Mustard Chicken
6 boneless skinless chicken breast
1/2 cup maple syrup
1/3 cup stone-ground mustard
1 tablespoon quick cooking tapioca
Hot cooked brown rice
Place chicken in a 3 qt. slow cooker. Combine the syrup, mustartd and tapioca. pour over chicken. Cover and cook on low 3-4 hours or until a meat thermometer reads 170 degrees. Serve with rice.
YIELDS: 6 servings
2/3 cup all-purpose flour
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon seasoned salt
1 broiler/fryer chicken (2 1/2 to 3 pounds) cut up
1/4 cup butter or margarine
2 cups chicken broth
In a shallow bowl, combine flour, sage, basil and seasoned salt; coat chicken. reserved remaining flour mixture in a large skillet. melt butter; brown chicken on all sides. Transfer to slow cooker. Add 1/4 cup reserved flour mixture to the skillet (discard the rest); stir until smooth. When mixture begins to bubble, stir in chicken broth and bring to a boil; boil for 1 minute. Pour over chicken, Cover and cook on high for 2 to 2 1/2 hours or until chicken juices run clear. YIELDS: 4 servings.
Speed Up Prep Time:
Slow cooker recipes sometimes call for a broiler/fryer chicken that is quartered or cut into pieces and skinned. you can save yourself additional preparation time by asking the butcher to cup up and skin the skin the chicken for you.
Chicken in a pot:
3 Medium carrots, cut into 3/4 inch pieces
2 celery ribs with leaves, cut into 3/4 inch pieces
2 medium onions sliced
1 broiler/fryer chicken ( 3to 4 pounds) cut up
1/2 cup chicken broth
1 1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
In a 5-qt slow cooker, place carrots, celery and onions. .Top with chicken. Combine remaining ingredients; pour over chicken. Cover and cook on low for 7-9 hours or until chicken juices run clear and vegetables are tender. Serve with a slotted spoon. YIELDS: 6
Golden Chicken and Noodles:
6 boneless skinless chicken breast halves ( 1 1/2 pound)
2 can (10 3/4 ounces each) condensed broccoli cheese soup, undiluted
2 cups milk
1 small onion
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon dried basil
1/8 teaspoon pepper
Hot cooked noodles
Cut chicken pieces to half; place in a 5 qt slow cooker, Combine the soup , milk, onion, salt, basil, and pepper; pour over chicken. Cover and cook on high for 1 hour Reduce heat to low; cover ad cook 5-6 hours longer or until the meat juices run clear. Serve with noodles.
YIELDS: 6
Slow Cooker Chicken Dinner:
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoon mashed potatoes flakes, optional
Place potatoes and carrots in a slow cooker. Top with chicken. combine the soups and garlic salt; pour over chicken. cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into gravy and cook 30 minutes longer YIELDS: 4
Creamy Italian Chicken:
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing ix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10 3/4 ounces) condensed cream of chicken soup undiluted
1 can (10 3/4 ounces) mushroom stems and pieces, drained
Hot cooked rice and noodles
Place the chicken in a slow cooker, Combine salad dressing mix and water; pour over chicken. Cover and cook on low 3 hours. In a small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles YIELDS: 4
You've Got Good Taste:
Always taste the finished dish before serving to adjust seasonings to your preference, since long cooking times can dilute the strength of herbs and spices. Consider adding a dash of salt, pepper, lemon juice or minced fresh herbs.
Stuffed Chicken Rolls:
6 boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh Parsley, optional
Flatten Chicken to 1/8 inch thickness, Place ham and cheese on each breast. Roll up and tuck in ends securing with a tooth pick. combine the flour, Parmesan cheese, sage, paprika and pepper, coating chicken on all sides. cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium heat. Transfer to 5 qt slow cooker. Combine the soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. remove toothpicks. Garnish with Parsley if desired. Serve with mashed potatoes or rice.
YIELDS: 6 servings
Tender Barbecue Chicken
This is one of my families favorites for Sundays as it is quick to assemble and is ready when we come home from church. We cook the potatoes in the crock pot and are ready to eat in less than 30 minutes. The left over chicken is wonderful for pizza the next day that is if there is anything left.
1 broiler/fryer chicken 3-4 pounds cut up
1 medium onion, thinly sliced
1 bottle (18 ounces) barbecue sauce your family favorite style
1 can (or 3/4 cup) regular coke (I have used mountain dew, and sprite to, coke works best)
1/4 cup brown sugar Optional
Place chicken in a slow cooker. Top with onions. Mix barbecue sauce, coke and brown sugar pour over chicken and cook on low for 8-10 hours or high 3 to 4 hours. Serve with baked potatoes and veggie of your choice.
YIELDS; 4-6
Teriyaki Chicken
12 (3 lbs) skinless chicken thighs (we used skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoon cider vinegar
3/4 ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoon cornstarch
4 1/2 teaspoon cold water
Hot cooked rice, optional
Place chicken in a 4 qt cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over the chicken, Cover, cook on low for 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Skim the fat from the cooking juices; transfer to a small sauce pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.
YIELDS: 6 servings
Maple Mustard Chicken
6 boneless skinless chicken breast
1/2 cup maple syrup
1/3 cup stone-ground mustard
1 tablespoon quick cooking tapioca
Hot cooked brown rice
Place chicken in a 3 qt. slow cooker. Combine the syrup, mustartd and tapioca. pour over chicken. Cover and cook on low 3-4 hours or until a meat thermometer reads 170 degrees. Serve with rice.
YIELDS: 6 servings
Monday, September 24, 2012
Beef and Ground Beef
It's Best to Brown:
For the best color and flavor, ground beef should be browned before using it ina slow cooker recipe. The exception is when preparing a meatloaf or similar dish.
Althoug it isn't necessary to brown other cuts of meat or poultry, the process can in hance the flavor and the appearance and reduce the fat in the finished dish.
Beef in Mushroom Gravy:
2 to 2 1/2 pounds boneless round steak
1 to 2 envelopes dry onion soup mix
1 can (10 3/4 ounces ) condensed cream of mushroom soup
1/2 cup water
plus 1 to 2 tablespoon beef boullion granuales
Mashed Potatoes, optinal
Cut steak into six servings sizes pieces; place ina slow cooker. Combine soup mix, soup and water, and boullion. Pour over beef. cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes if desired. YIELDS: 6 servings.
Beefy AuGratin Potatoes:
1 packages (5-1/4 ounces) augratin or cheddar and bacon potatoes
1 can (15 1/4 ounces) whole kernel corn drained
1 can (10 3/4 ounces) condensed cream of potatoe soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) diced pimientoes, drained
1 can (4 ournces) mushroom stems and pieces drained
1 pound ground beef
1 medium onion, chopped
Set aside potato sauce mix aside. Place potatoes in a slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientoes and reserved sauce mix; mix well. Pour a third of the mixture over corn.
In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. cover and cook on low 4-6 hours or until potatoes are tender. YIELD: 4-6 servings
Garlic Beef Stroganoff:
2 teaspoon beef bouillion granules
1 cup boiling water
1 can ( 10 3/4 ounces) condensed cream of mushroom soup, undiluted
2 jar ( 4 1/2 ounces each) sliced mushrooms drained
1 large onions, chopped
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 1/2 to 2 pounds bonless round steak, trimmed and cut into thin strips
2 tablespoon vegetable oil
1 package (8 ounces) cream cheese, cubed
Hot cooked noodles
In a slow cooker, dissolve bouillion in water. Add soup, mushrooms, onions, garlic and Worcestershire sauce. In a skillet, grown beef in oil. Transfer to the slow cooker, Cover and cook on low for 7-8 hours or until meat is tender. Stir in cream cheese until smooth. Serve over noodles.
YIELDS: 6-8 servings.
Try To Trim Down:
When preparing meat or poultry for the slow cooker, trim off excess fat. It retains heat, and large amounts of fat could raise the temperature of the cooking liquid, causing the meat to over cook.
Slow-Cooked Swiss Steak
3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2 1/2 pounds boneless round steak
1 to 2 tablespoon butter or margarine
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cut water
1 cup sliced celery, optional
1/2 cup chopped onion
1 to 3 teaspoon beef bouillion granules
In a shallow bowl, combien, flour, pepper and salt. Cut steak in to six servings size pieces. Dredge in flour mixture. In a skillet brown steak in butter. .Transfer to slow cooker. Combine the remaining ingredients pur over steak. Cover and cook on low for 8-9 hours or until the meat is tender.
YIELDS: 6 servings
Cube Steaks with Gravy:
1/3 cup all-purpose flour
6 beef cube steaks (1 1/2 pounds)
1 tablespoon vegetable oil
1 large onion, sliced and seperated into rings
3 cups water, divided
1 envelope mushroom gravy mix
1 envelope brown gravy mix
1 envelope onion gravy mix
Hot mashed potaotes or cooked noodles
Place flour ina a large resalable plastic bag. Add steaks, a few at a time, and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or util meat is tender.
In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve with mashed potatoes or noodels.
YIELDS: 6 servings
For the best color and flavor, ground beef should be browned before using it ina slow cooker recipe. The exception is when preparing a meatloaf or similar dish.
Althoug it isn't necessary to brown other cuts of meat or poultry, the process can in hance the flavor and the appearance and reduce the fat in the finished dish.
Beef in Mushroom Gravy:
2 to 2 1/2 pounds boneless round steak
1 to 2 envelopes dry onion soup mix
1 can (10 3/4 ounces ) condensed cream of mushroom soup
1/2 cup water
plus 1 to 2 tablespoon beef boullion granuales
Mashed Potatoes, optinal
Cut steak into six servings sizes pieces; place ina slow cooker. Combine soup mix, soup and water, and boullion. Pour over beef. cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes if desired. YIELDS: 6 servings.
Beefy AuGratin Potatoes:
1 packages (5-1/4 ounces) augratin or cheddar and bacon potatoes
1 can (15 1/4 ounces) whole kernel corn drained
1 can (10 3/4 ounces) condensed cream of potatoe soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) diced pimientoes, drained
1 can (4 ournces) mushroom stems and pieces drained
1 pound ground beef
1 medium onion, chopped
Set aside potato sauce mix aside. Place potatoes in a slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientoes and reserved sauce mix; mix well. Pour a third of the mixture over corn.
In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. cover and cook on low 4-6 hours or until potatoes are tender. YIELD: 4-6 servings
Garlic Beef Stroganoff:
2 teaspoon beef bouillion granules
1 cup boiling water
1 can ( 10 3/4 ounces) condensed cream of mushroom soup, undiluted
2 jar ( 4 1/2 ounces each) sliced mushrooms drained
1 large onions, chopped
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 1/2 to 2 pounds bonless round steak, trimmed and cut into thin strips
2 tablespoon vegetable oil
1 package (8 ounces) cream cheese, cubed
Hot cooked noodles
In a slow cooker, dissolve bouillion in water. Add soup, mushrooms, onions, garlic and Worcestershire sauce. In a skillet, grown beef in oil. Transfer to the slow cooker, Cover and cook on low for 7-8 hours or until meat is tender. Stir in cream cheese until smooth. Serve over noodles.
YIELDS: 6-8 servings.
Try To Trim Down:
When preparing meat or poultry for the slow cooker, trim off excess fat. It retains heat, and large amounts of fat could raise the temperature of the cooking liquid, causing the meat to over cook.
Slow-Cooked Swiss Steak
3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2 1/2 pounds boneless round steak
1 to 2 tablespoon butter or margarine
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cut water
1 cup sliced celery, optional
1/2 cup chopped onion
1 to 3 teaspoon beef bouillion granules
In a shallow bowl, combien, flour, pepper and salt. Cut steak in to six servings size pieces. Dredge in flour mixture. In a skillet brown steak in butter. .Transfer to slow cooker. Combine the remaining ingredients pur over steak. Cover and cook on low for 8-9 hours or until the meat is tender.
YIELDS: 6 servings
Cube Steaks with Gravy:
1/3 cup all-purpose flour
6 beef cube steaks (1 1/2 pounds)
1 tablespoon vegetable oil
1 large onion, sliced and seperated into rings
3 cups water, divided
1 envelope mushroom gravy mix
1 envelope brown gravy mix
1 envelope onion gravy mix
Hot mashed potaotes or cooked noodles
Place flour ina a large resalable plastic bag. Add steaks, a few at a time, and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or util meat is tender.
In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve with mashed potatoes or noodels.
YIELDS: 6 servings
Hearty soups & stews
If you think you can't put a wholesome supper on the table when busy days keep you out of the kitchen, think again! Slow cookers provide unbeatable fix-it- and forget-it convenience, so you can offer from - scratch fare even on your most hurried days.
Just fill your slow cooker early in the day, turn it on and head out other door. When you come home , you'll be greeted with the wonderful aroma of a simmering dish. by planning ahead you save time and when you need it most.
Slow cooker Vegetable Soup
What a treat it is to come home from a busy day and have this satisfying soup simmering away. It is a nice traditional beef soup with old fashion goodness. Pair it up with crusty rolls and topped with melted mozzarella cheese.
1 pound round steak, cut into 1/2 inch cubes
1 can (14 1/2 ounces) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced (optional)
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables
In a slow cooker, combine the first 12 ingredients. cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vetables are tender.
YIELDS: 8-10 servings
Hobo Meatball stew:
1 pound ground beef
1 1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1 1/2 teaspoon vinegar
1/2 teaspoon dried basil
In a bowl combine the beef 1 teaspoon salt and 1/4 teaspoon pepper; mix well. Shape into 1 inch balls. In a skillet over medium heat, brown meatballs on all sides; drain. Place potatoes carrots and onion in a slow cooker; top with meatballs, combine the ketchup, water,vinegar,k basil and remaining salt and pepper; pour over meatballs. cover and cook on high for 4-5 hours or until the vegetables are tender. YIELDS: 4-5 servings.
Chicken stew over biscuits:
My family loves it when instead of the biscuits I add home made noodles served with either muffins or home made bread. A family favorite on those cold winter nights a wonderful aroma to fill your home with comfort.
2 envelopes of chicken gravy mix
2 cups water
3/4 cup chicken broth or white wine (we use the broth)
2 garlic cloves, minced
1 tablespoon fresh minced parsley
1 to 2 teaspoon chicken bullion granules
1/2 teaspoon pepper
5 medium carrots; cut into 1 inch cubes
1 large onion; cut into eight wedges
3 to 4 pounds of chicken cut up
3 tablespoon flour
1/3 cup cold water
1 tube refrigerated buttermilk biscuits (7 1/.2 ounces)
In a slow cooker combine the gravy mix, water, broth , garlic, parsley, bouillon and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours. Increase heat to high. In a small bowl, combine the flour and cold water until smooth; gradually stir into slow cooker. Cover and cook 1 hour. Meanwhile , bake biscuits according to package directions; Place biscuits in bottom of bowls; top with stew. YIELDS: 4-6 servings
Easy Warm Bread:
To warm rolls or slices of bread to go with a stew wrap them in foil and set them in the covered cooker right over the top of the hot stew you're setting the table to serve.
Just fill your slow cooker early in the day, turn it on and head out other door. When you come home , you'll be greeted with the wonderful aroma of a simmering dish. by planning ahead you save time and when you need it most.
Slow cooker Vegetable Soup
What a treat it is to come home from a busy day and have this satisfying soup simmering away. It is a nice traditional beef soup with old fashion goodness. Pair it up with crusty rolls and topped with melted mozzarella cheese.
1 pound round steak, cut into 1/2 inch cubes
1 can (14 1/2 ounces) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced (optional)
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables
In a slow cooker, combine the first 12 ingredients. cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vetables are tender.
YIELDS: 8-10 servings
Hobo Meatball stew:
1 pound ground beef
1 1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1 1/2 teaspoon vinegar
1/2 teaspoon dried basil
In a bowl combine the beef 1 teaspoon salt and 1/4 teaspoon pepper; mix well. Shape into 1 inch balls. In a skillet over medium heat, brown meatballs on all sides; drain. Place potatoes carrots and onion in a slow cooker; top with meatballs, combine the ketchup, water,vinegar,k basil and remaining salt and pepper; pour over meatballs. cover and cook on high for 4-5 hours or until the vegetables are tender. YIELDS: 4-5 servings.
Chicken stew over biscuits:
My family loves it when instead of the biscuits I add home made noodles served with either muffins or home made bread. A family favorite on those cold winter nights a wonderful aroma to fill your home with comfort.
2 envelopes of chicken gravy mix
2 cups water
3/4 cup chicken broth or white wine (we use the broth)
2 garlic cloves, minced
1 tablespoon fresh minced parsley
1 to 2 teaspoon chicken bullion granules
1/2 teaspoon pepper
5 medium carrots; cut into 1 inch cubes
1 large onion; cut into eight wedges
3 to 4 pounds of chicken cut up
3 tablespoon flour
1/3 cup cold water
1 tube refrigerated buttermilk biscuits (7 1/.2 ounces)
In a slow cooker combine the gravy mix, water, broth , garlic, parsley, bouillon and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours. Increase heat to high. In a small bowl, combine the flour and cold water until smooth; gradually stir into slow cooker. Cover and cook 1 hour. Meanwhile , bake biscuits according to package directions; Place biscuits in bottom of bowls; top with stew. YIELDS: 4-6 servings
Easy Warm Bread:
To warm rolls or slices of bread to go with a stew wrap them in foil and set them in the covered cooker right over the top of the hot stew you're setting the table to serve.
Friday, September 21, 2012
What is a crock pot - Soups
If you think you can't put a wholesome supper on the table when busy days keep you out of the kitchen, think again! Slow cookers provide unbeatable fix it and forget it convenience, so you can offer from scratch far even on you most hurried days. Here are a few of my family favorites that are tried and true.
Slow cooked vegetable soup:
What a treat to come home from work and have this satisfying soup simmer away. A touch of comfort after a busy day. Serve with crusty rolls and top with cheese.
1 lb. round steak, cut into 1/2 inch cubes
1 can (14 1/2 ounces) diced tomatoes undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef boullion cubes
1/.2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables of your choice.
in a slow cooker, combine the first 12 ingredients.Cover and cook on high for 6 hours. Add vegetables cover and cook on high 2 hours longer or until the meat and vegetables are tender. YIELDS: 8-10 servings (about 2 1/2 quarts)
HOBO meatball stew:
1 pound ground beef
1 1/2 teaspoon salt divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots cut into chunks
1 large onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1 1/2 teaspoon vinegar
1/2 teaspoon dried basil.
in a bowl, combine beef, 1 teaspoon salt and 1/4 teaspoon pepper, mix well. Shape into 1 inch balls in a skillet over medium heat, brown meatballs on all sides. Drain, Place potatoes, carrots and onion in a slow cooker; top with meatballs. Combine the ketchup, water, vinegar, basil and remaining salt and pepper, pour over meatballs, Cover and cook on high for 4-5 hours or until the vegetables are tender.
YIELDS: 4 servings.
Chicken Stew with Biscuits:
My family isn't to fond of the biscuits on the top but fresh home made bread served along side it as a compliment. A wonderful soup for those nights when it is cold and you need a bit of a comfort food.
2 envelopes chicken gravy mix
2 cups water
3/4 cup chicken broth or white wine (We use the broth)
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 to 2 teaspoon bullion granules
1/2 teaspoon pepper
5 medium carrots, cut into 1 inch chunks
1 large onion, cut into eights wedges
1 broiler/fryer chicken (3to 4 pounds) I use skinless boneless chicken breasts
3 tablespoon all-purpose flour
1/3 cup cold water
1 tube (7 1/2 ounces) refrigerated buttermilk biscuits
In a slow cooker, combine the gravy mix, water, wine or broth, garlic, parsley, boiling and pepper mix well together, Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours increase heat to high in a small bowl, combine the flour, cold water until smooth; gradually stir into slow cooker. Cover and cook for 1 hour.l Mean while , bake biscuits according to package directions. Place biscuits in soup bowls; top with stew. YIELDS: 4-6 servings. Instead of the biscuits I make noodles and add them for a chicken noodle soup.
Slow cooked vegetable soup:
What a treat to come home from work and have this satisfying soup simmer away. A touch of comfort after a busy day. Serve with crusty rolls and top with cheese.
1 lb. round steak, cut into 1/2 inch cubes
1 can (14 1/2 ounces) diced tomatoes undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef boullion cubes
1/.2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables of your choice.
in a slow cooker, combine the first 12 ingredients.Cover and cook on high for 6 hours. Add vegetables cover and cook on high 2 hours longer or until the meat and vegetables are tender. YIELDS: 8-10 servings (about 2 1/2 quarts)
HOBO meatball stew:
1 pound ground beef
1 1/2 teaspoon salt divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots cut into chunks
1 large onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1 1/2 teaspoon vinegar
1/2 teaspoon dried basil.
in a bowl, combine beef, 1 teaspoon salt and 1/4 teaspoon pepper, mix well. Shape into 1 inch balls in a skillet over medium heat, brown meatballs on all sides. Drain, Place potatoes, carrots and onion in a slow cooker; top with meatballs. Combine the ketchup, water, vinegar, basil and remaining salt and pepper, pour over meatballs, Cover and cook on high for 4-5 hours or until the vegetables are tender.
YIELDS: 4 servings.
Chicken Stew with Biscuits:
My family isn't to fond of the biscuits on the top but fresh home made bread served along side it as a compliment. A wonderful soup for those nights when it is cold and you need a bit of a comfort food.
2 envelopes chicken gravy mix
2 cups water
3/4 cup chicken broth or white wine (We use the broth)
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 to 2 teaspoon bullion granules
1/2 teaspoon pepper
5 medium carrots, cut into 1 inch chunks
1 large onion, cut into eights wedges
1 broiler/fryer chicken (3to 4 pounds) I use skinless boneless chicken breasts
3 tablespoon all-purpose flour
1/3 cup cold water
1 tube (7 1/2 ounces) refrigerated buttermilk biscuits
In a slow cooker, combine the gravy mix, water, wine or broth, garlic, parsley, boiling and pepper mix well together, Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours increase heat to high in a small bowl, combine the flour, cold water until smooth; gradually stir into slow cooker. Cover and cook for 1 hour.l Mean while , bake biscuits according to package directions. Place biscuits in soup bowls; top with stew. YIELDS: 4-6 servings. Instead of the biscuits I make noodles and add them for a chicken noodle soup.
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