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Page Last Updated: August 01, 2005
6 pork chops or pork tenderloin 1 can sauerkraut, drained 1/2 cup brown sugar 1 cup applesauce Salt and pepper 1 onion, sliced 2 cup water
In a large skillet with oil, brown the pork, remove from heat and drain. Set aside. In a bowl, combine the sauerkraut, brown sugar and applesauce. Mix well. Season with the salt and pepper. Pour mixture into crock pot and add the browned chops. Place the onion and water over chops. Cover and cook on Low for 6-8 hours.
2 pound round steak, cut into serving pieces 1 teaspoon salt 1/8 teaspoon pepper 1 large onion, sliced or 1 package onion soup mix 1 (16-ounce can tomatoes
Combine all of the ingredients in a crock-pot. Cook on low for 6 to 10 hours or on High for 3 to 4 hours.
1 small ham Apple juice to cover 1 cup brown sugar 2 teaspoon dry mustard 1 teaspoon ground cloves 2 cups raisins
Cook ham in the juice for 8-10 hours on low. Before serving turn oven to 375-degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Coat the ham with the mixture. Place the ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.
Beef and Gravy Arrange beef and onion rings in alternate layers in crock-pot. Place celery slices around side of crock-pot. Combine soup, mushrooms, Worcestershire sauce and tomato juice together; mix well. Spoon over meat; cover and cook on low for 5 hours. Stir and cook on high for 1 hour more to thicken gravy. Serve with baking powder biscuits or hot noodles if desired.
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 3 medium onions, quartered 2 carrots, cut into 1-inch thick slices 2 potatoes, cut into 1-inch slices 2 can (14-ounces each) fat-free chicken broth 1 teaspoon celery seed 1 teaspoon dried thyme leaves 1/2 teaspoon black pepper 8 ounces mushrooms, halved 2 cup frozen mixed vegetables such as corn and peas
In a large bowl combine the chicken, onion, carrots, potatoes, and broth. Stir to mix well. Pour into crock pot. Stir in the celery seed, thyme, pepper, mushrooms and vegetables. Cover and cook on Low until the chicken is done and the vegetables are tender. This should take approximately 7 to 9 hours. You can cook on High for 4 to 6 hours if you would like. Serves: 8.
Crock Pot Beans
Back to Top
Place all into crock pot and simmer about 4-5 hours. Serve with rice or noodles if desired.
1 pound lean ground beef 1/3 cup onion, chopped 1 can tomato soup 1/2 can water 1 can chili beans 1/2 teaspoon mustard 1 teaspoon chili powder 1 teaspoon garlic 1/2 teaspoon cayenne pepper 8 ounces Cheddar cheese, grated 1 pint sour cream 1 stalk green onion, diced
In a large skillet brown the ground beef. Drain. In a Crock pot combine the ground beef, 1/3-cup onion, tomato soup, water, seasonings. Mix well. Let simmer for 3 to 4 hours in crock pot. Serve with grated cheese, sour cream, and onions on top if desired. Serves: 6 at 591 calories per serving.
Cream of Cauliflower or Broccoli Soup 2 cups cream of potato soup 2 cups milk 1 pound Velvetta cheese 1 bag frozen cauliflower or broccoli Salt and pepper to taste
In a medium-sized saucepan melt the cheese. Add the soup and milk and mix well. Salt and pepper to taste. Steam the vegetables. Place all of the ingredients into a crock pot. Can be left in crock pot for hours and will not burn.
1-1/2 pound ground beef (1/4 of the meat may be pork) 1 egg 3 to 4 slices stale bread, freshened in warm water and squeezed out Dash of Worcestershire sauce 1/4 teaspoon oregano 1/4 teaspoon sweet basil Dash of garlic powder 1 tablespoon chopped parsley Salt and pepper to taste Dash of soy sauce 1 onion, chopped
In a large bowl combine all the ingredients thoroughly. Shape into loaf. Brush the top of the loaf with soy sauce. Place in slow cooker after shaping the loaf well. Add no liquid. Cook 4 to 5 hours on high or 8 to 10 hours on low.
'The Mess' (A Variation) Thank You Joyce! 1 1/2 cups water 1 package brownie Mix 1 large package chocolate pudding mix 1/2 cup chocolate chips (or try peanut butter chips for a different taste) 2 eggs, beaten 1/2 cup sour cream 3/4 cup vegetable oil
Place all ingredients in the order listed in your crock pot and mix well. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Finished when the 'mess' pulls away from sides of crock pot.
1 (10-3/4 ounce) can tomato soup, canned 2 (12 ounce) cans tomatoes 1-1/2 cups celery, diced 1-1/2 cups carrots, sliced 1 small onion, diced 3 large potatoes, chopped 3 bay leaves 1 teaspoon salt 1 teaspoon pepper 1 pound beef tip round, cut in chunks 2 cups cabbage, chopped
Place the vegetables in the crock pot. In a large saucepan, par-boil the beef in water to cover the meat. Pour meat and water into the crock pot. Add the tomatoes and canned soup to mixture. Add the spices. Cover and cook on Low for approximately 6 hours or until potatoes and carrots are tender. Serves 8 at 217 Calories per serving.
1/2 cup flour 1 teaspoons salt 1/8 teaspoons pepper 4 pounds Beef or sirloin tips 1/2 cup chopped green onions 2 cups sliced fresh mushrooms, drained 1 can (10-1/2 ounce) condensed beef broth 1 teaspoon Worcestershire sauce 2 teaspoons tomato paste or ketchup 1/4 cup dry red wine or water 3 tablespoon flour Buttered noodles
In a bowl or plastic bag, combine 1/2-cup flour with the salt and pepper. Add the beef cubes and toss to coat thoroughly. Place in crock pot. Add the green onions and mushrooms. In a bowl, combine the beef broth, Worcestershire sauce and tomato paste or ketchup and mix well. Pour the mixture over the beef and vegetables; stir to mix well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. In a small bowl, make a smooth paste of red wine and 3-tablespoons flour; stir into crock-pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.
1 package (8 ounces) noodles 3 cups chicken, diced cooked 1/2 cup celery, diced 1/2 cup green pepper, diced 1/2 cup onion, diced 1 can (4 ounces) mushrooms, sliced & drained 1 jar (4 ounces) pimiento, diced 1/2 cup Parmesan cheese, grated 1-1/2 cups cream-style cottage cheese 1 cup sharp process cheese, grated 1 can (10-3/4 ounces) condensed cream of chicken soup 1/2 cup chicken broth 2 tablespoons butter, melted 1/2 teaspoon leaf basil
Cook noodles according to package directions in boiling water until barely tender; drain and rinse thoroughly. Combine the remaining ingredients with noodles, making certain the noodles are separated and coated with liquid. Pour the mixture into a greased Crock-Pot. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Serves 6.
2 lean pork chops, 1/2 to 3/4-inch thick 2 green pepper rings 4 tablespoons catsup 1 small onion, thinly sliced 2 tablespoons brown sugar
In a large skillet, brown the pork chops to remove excess fat. Place the onion slices in the bottom of Crock Pot. Place the pork chops on top of onion. Top with green pepper, catsup and brown sugar. Cover and cook on Low for 7 to 9 hours.
2 cups dried split peas 1 cup onions, chopped 1/2 cup celery, sliced 1 ham hock or 1/4 pound salt pork 1 bay leaf 1 teaspoon salt 6 whole peppercorns
Soak the peas in water overnight. Combine all ingredients in crock pot. Cover with water. Cook on Low for 10 to 12 hours, or High for 5 to 6 hours. Yield: 6 servings. Note: Soup may be thinned with hot milk if it seems too thick.
15 ounce pinto beans, rinsed and drained 15 ounce kidney beans, rinsed and drained 8 ounce tomato sauce 28 ounce crushed canned tomatoes 15-1/2 ounce canned corn 1 envelope taco seasoning 1 envelope Hidden Valley Ranch dressing
Combine all of the ingredients together and mix well. Pour mixture into crock pot. Cook on low heat for 4 hours. Serve. Servings: 6
1 (1 to 1-1/2 pound) canned ham 1/3 cup brown sugar 1 teaspoon prepared mustard 1 cup apple juice
Slice the ham into 4 slices and place in crock pot. In a small bowl, combine the apple juice, brown sugar and mustard. Mix well. Pour the mixture over the ham slices. Cover and cook ob Low for 7 to 10 hours.
4 to 5 pounds pork roast, or fresh picnic ham 2 cups water 1 (16-ounce) bottle barbecue sauce
Place the meat and water in the crock pot. Cover and cook overnight or 8 to 12 hours on low. Remove the bone and fat from meat. Discard the liquid in crock pot. Place the meat back in crock pot. Add the barbecue sauce. Cover and cook for an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times. Serve from crock pot on buns.
2 pork chops 2 or 3 potatoes 1 can cream of mushroom soup 1 can French-style green beans
In skillet brown the chops. Place in crock-pot. Slice potatoes on top of pork chops. Add cream of mushroom soup and green beans on top of pork chops, using a little liquid from the beans. Cook on low all day, or turn on high for 1 hour, then turn to low. Yield: 2 servings.
1-1/2 lean ground beef 1 (14-ounce) can Pizza sauce 1 (12-ounce) package noodles 4 ounce Mozzarella cheese, shredded 1 small can mushrooms 1 onion, diced 1 (14-ounce) jar Spaghetti sauce 4 ounce Cheddar cheese, shredded 1 package Pepperoni, sliced 1 green pepper, diced
In a large skillet brown the meat and onion. Remove from heat and drain off excess fat grease. Add the sauces. Simmer. In a large saucepan boil the noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 minutes, then on low for 1 hour or until cheese melts.
3 whole boneless chicken breasts 2 cans cream chicken soup 1 can Cheddar cheese soup
Remove all fat and skin from chicken; rinse and pat dry, sprinkle the chicken with salt, pepper and garlic powder. Place in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hours) do not lift the lid. Serve over rice or noodles.
3 cans minestrone soup 2 cans diced Rotel 2 cans Ranch style beans 1 tall can tomato sauce 1 pound ground chuck
In a large skillet brown the ground chuck. Drain off all excess fat. Do not drain any of the ingredients. Cook in crockpot 4-5 hours on low or simmer for 1 to 1-1/2 hours in large pot on stove.
3 pounds cooking apples 10 slices of bread, cubed (about 4-cups) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 3/4 cup brown sugar 1/2 cup butter or margarine, melted
Wash, peel and core the apples, cut into eighths; place in bottom on crock. In a small bowl combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples. Cover. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
1-1/2 pounds Round steak, chopped 2 tablespoon flour Salt, to taste Pepper, to taste 1 medium Onion, sliced 1 Carrot, chopped 1 stalk celery, chopped 15 ounce tomato sauce
Combine the flour and salt and pepper. Dredge meat flour. Place vegetables on bottom of crock, add meat, top with tomato sauce. Low 8-10 hours High 3-5 hours. Serves: 6
1/2 cup raw converted rice 1 cup water 1 Cornish hen (about 1 pound), thawed 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons soy sauce 1 can (8-ounces) fruit cocktail, drained 1/3 cup orange marmalade
Combine the rice and water in bottom of crock pot. Thoroughly wash Cornish hen and pat dry. Sprinkle the cavity with salt and garlic powder. Place on top of rice and water. Brush the surface with soy sauce. Cover and cook on Low for 8 to 10 hours. In a small bowl, combine the fruit cocktail and marmalade. Pour over the hen. Cover and cook for 1 to 2 additional hours.
1/2 to 1 pound ground beef 3/4 pound bacon, cut into small pieces 1 cup onion, chopped 2 (1 pound 15-ounce) cans pork and beans 1 (1 pound) can kidney beans, drained 1 (1 pound) can butter limas, drained 1 cup ketchup 1/4 cup brown sugar 1 tablespoon liquid smoke 3 tablespoons white vinegar 1 teaspoon salt Dash of pepper
In a large skillet brown the ground beef. Remove from heat and drain off excess fat. Pour the beef in the crock pot. Add the bacon and onion to the skillet and brown; remove from heat and drain off excess fat. Add the bacon, onion, and remaining ingredients to the crock pot. Stir to mix well. Cover and cook on LOW for 4 to 6 hours.
1/2 pound round or Swiss steak, 3/4-inch thick, cut in half Salt and pepper 1 small onion, thinly sliced 1 (8-ounce) can tomato sauce
Season the steak with salt and pepper. Place the onion in crock pot. Add the steak. Pour the tomato sauce over the top. Cover and cook on low for 8 to 10 hours.
2 can (10-3/4 ounce) condensed cream of mushroom soup 1 cup evaporated milk 3 teaspoons prepared horseradish 1 cup grated Parmesan or Romano cheese 3 cups cooked ham, cubed 1 cup stuffed olives, sliced (optional) 2 can (4-ounce) mushrooms, sliced and drained 1/2 cup dry sherry or white wine 2 (5-ounce) packages spaghetti 4 tablespoons butter, melted
Combine all ingredients except spaghetti and butter in Crock-Pot; mix well. Cover and cook on low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Combine with the ingredients in the Crock-Pot. Sprinkle additional grated cheese over the top. Serves 8.
3 to 4 pound precooked ham 1/2 cup brown sugar 1 teaspoon dry mustard 1 teaspoon prepared horseradish 1/4 cup cola
In a small bowl combine the brown sugar, mustard and horseradish. Moisten with just enough of the cola to make a smooth paste. Reserve the remaining cola. Rub the entire ham with the paste. Place the ham in a crock pot and add the remaining cola. Cover and cook on Low for 6 to 10 hours or 2 to 3 hours on High.
1 whole chicken breast, split, or 2 to 3 chicken thighs Salt and pepper to taste 1/4 cup dry white wine or chicken broth 1 (7-1/2 ounce) can cream of mushroom soup 1 (2-ounce) can sliced mushrooms, drained
Place the chicken pieces in crock pot. Season with the salt and pepper. In a small bowl, combine the wine and soup; mix well. Pour the mixture over the chicken. Add the mushrooms. Cover and cook on Low for 7 to 9 hours. Serve sauce over chicken with rice or noodles.
1/2 pound ground beef 1 teaspoon dry minced onion 1/2 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon dry mustard 1 teaspoon sugar Dash of each: basil, oregano, thyme 1 (15-ounce) can tomato sauce 1 (2-ounce) can mushrooms, drained
In a skillet, brown the ground beef. Remove from heat and drain. Pour the meat into the crock pot. Add the remaining ingredients. Cover and cook 10 to 12 hours. Serve over hot spaghetti.
3 cups frozen hash brown potatoes, partially thawed 1/4 cup melted butter or margarine 1/4 cup chopped onion 1/2 teaspoon salt 1 (10-3/4 ounce) can cream of chicken soup 1/2 cup sour cream 1/2 cup crushed potato chips or corn flakes
Combine all ingredients except sour cream. Mix well. Pour into a lightly greased crock pot. Cover and cook on Low for 5 to 7 hours. During last hour of cooking, stir in the sour cream. Sprinkle with crushed potato chips.
1 pot roast 2 cans of Campbell's French onion soup (undiluted) Italian seasoning (optional, for Italian beef)
Combine all of the ingredients in a crock pot. Can be started the night before and cook on low setting. If preparing for 6 to 8 hours, use a Medium to High setting. The beef will shred as it cooks, when it's done put the beef on Kaiser rolls or any roll that has a nice hard crust. The recipe can be increased to make more sandwiches.
2 cups noodles, cooked just until tender (do not over cook) 1 (6-1/4 ounce) can tuna, drained and flaked 1 cup frozen peas or mixed vegetables 1 (10-1/2 ounce) can cream of celery soup 2 teaspoons parsley flakes 1 tablespoon butter or margarine, melted
In small bowl, toss the noodles with just enough oil to coat. Add the remaining ingredients except for the butter and gently mix. Pour into a lightly-greased crock pot. Pour melted butter over top. Cover and cook on Low for 7 to 9 hours.
3 to 4 pound pork roast Salt and pepper 1 cup cranberries, finely chopped 1/4 cup honey 1 teaspoon grated orange peel 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg
Sprinkle the roast with the salt and pepper on all sides. Place in crock pot. In a bowl combine the remaining ingredients and mix well. Pour the mixture over the roast. Cover. Cook on low for 8 to 10 hours. Makes 6 to 8 servings.
3 pounds of beef or pork (shoulder cut or loin) 1 large onion, chopped 2 cans Mexican stewed tomatoes 1 can of chopped green chilies 2 packages Tortillas 1 package cheese, grated 1 can olives 1/2 head of chopped lettuce 1 chopped tomato 1 chopped avocado
In a skillet brown the meat and place in a crock pot. Combine the next 3 ingredients. Cook for 6-9 hours on low or 2-3 hours on low. When meat is completely cooked, shred it with a fork. Serve other ingredients salad bar style. And let them make their own tacos.
3 to 4 pounds pork loin, cubed 1 tablespoon salt 1 cup vinegar 1/4 to 1/2 cup catsup 6 to 8 teaspoons meat broth 1 tablespoon Worcestershire sauce Liquid smoke, to taste 5 to 6 tablespoon lemon juice 2 teaspoon crushed pepper Tabasco sauce to taste
Combine all of the ingredients in crock pot. Cook until desired doneness.
1 pound ground beef, browned and drained 3/4 pound bacon, fried crumbled 1 pound can pork and beans 1 pound can lima beans 1 pound can butter beans 1 pound can kidney beans 1 cup onions, chopped 1 cup ketchup 1/4 cup brown sugar 1/2 teaspoon pepper 1 teaspoon hickory smoke flavoring
Combine all of the ingredients in crock pot. Mix well. Cover and cook on LOW for 4 to 8 hours.
2 pounds round steak cut into 1/2-inch cubes 1 medium onion, chopped 1/4 teaspoon pepper 1-1/2 teaspoon salt 1/4 cup flour 1 tablespoon paprika 1/4 teaspoon thyme 1 bay leaf 1 (12-ounces) can tomatoes 1 cup sour cream
Combine the round steak, onion, salt and pepper in crock pot. Add flour and stir until well coated. Add remaining ingredients except sour cream. Stir well. Cook on low heat 8 to 10 hours or high heat 4 to 6 hours. Add sour cream before serving and allow to heat thoroughly. Serve over noodles. Serves 4 to 6 people.
2 pounds stew meat 1 cup wine 1 can mushroom soup 1 package Onion Soup Mix 1 large can mushrooms, stems and pieces
Combine all of the ingredients together. Pour into a crock pot and cook for 4 hours on medium. Don't peek!
6 Potatoes, peeled and cut up 4 cups water 4 Chicken Bouillon Cubes 1 tablespoon Parsley Flakes 1 (13-ounce) can Evaporated Milk 2 tablespoons butter 1 Carrot, peeled and sliced 1-1/2 teaspoon salt 1 stalk Celery, chopped 1 Onion, chopped Pepper, to taste
Combine all of the ingredients, except milk, into the crock pot. Mix well. Cover and cook on Low for 10 to 12 hours or High for 3 to 4 hours. Stir in evaporated milk during the last hour. Cover and return to heat.
2 tablespoons maple flavor pancake syrup 1 tablespoon frozen orange Juice concentrate 1 tablespoon butter or margarine 6 carrots, pared and thinly sliced
Combine all ingredients in crock pot. Cover and cook on Low for 6 to 8 hours.
24 ounce carton small curd cottage cheese 10 ounce package frozen broccoli, thawed, chopped & drained 2 cups Cheddar cheese, shredded 6 eggs, beaten 1/3 cup of flour 1/4 cup butter or margarine, melted 3 tablespoons onion, finely chopped 1/2 teaspoon of salt Cheese, shredded, optional
In a bowl combine the first 8 ingredients. Mix well. Pour the mixture into a greased crock pot. Cover and cook on HIGH for 1 hour. Stir. Reduce the heat to LOW. Cover and cook for 2-1/2 to 3 hours, or until the temperature reaches 160-degrees and the eggs are set. Sprinkle with cheese and serve. Makes 6 servings
Sweet -N- Sour Beef & Vegetables 2 pounds round steak, cut into 1-inch cubes 2 tablespoons vegetable oil 2 (8-ounce) cans tomato sauce 2 teaspoons chili powder 2 cups carrots, sliced 2 cups small white onions 1 teaspoon paprika 1/4 cup sugar 1 teaspoon salt 1/3 cup vinegar 1/2 cup light molasses 1 large green pepper, cut into 1-inch pieces
In a skillet brown the steak in oil. Combine all of the ingredients in a crock pot. Cover. Cook on High for 4 to 6 hours. Serves: 6. 14 cooking apples (Winesap) 2-1/2 cups sugar 1 cup apple juice 1 tablespoon cinnamon 1 tablespoon cloves 1 teaspoon Allspice
Wash and core the apples; cut in 1/4-inch pieces. Slightly grease crock pot, put in apples and apple juice. Cook on HIGH for 5 hours. Add the remaining ingredients and cook for 6 hours on HIGH. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5 (1/2 pint) jars.
4 large chicken breasts 1/2 cup celery, diced 1 cup minute rice 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup
Combine the 3 cans of soup and rice in a crock pot. Place the chicken on top of the mixture, add the diced celery. Cook for 3 hours on High or for 4 hours on Low. Serves: 4
1/2 cup green pepper, chopped 1/2 cup onion, chopped 2 tablespoons butter or margarine 1 can cream of chicken soup 1-1/2 cup milk 1 pound Velveeta, cubed 1 package frozen, chopped broccoli
In a skillet sauté the onion and green pepper in butter. Add the remaining ingredients and add to the crock pot. Cover and cook on LOW for 3 to 4 hours. Serves 4 to 6.
3/4 cup rice 1 can cream of celery soup 1 can cream of mushroom soup 1 small can whole mushrooms 1 small jar pimento strips, drained 1/2 green pepper, chopped 1/2 onion, chopped 1 can water chestnuts, drained & sliced 8 to 12 chicken breasts, halved Parmesan cheese, grated
Place rice in crock pot. In a bowl combine the remaining ingredients except for the chicken and cheese. Mix well. Pour half of the mixture over the rice. Place the chicken on top. Pour the remaining soup mixture over all. Cook on HIGH for 3 hours or until chicken is tender. Garnish with cheese.
2 pounds ground beef, browned 3 carrots, peeled and sliced 2 onions, sliced 4 potatoes, peeled and sliced 1 can peas, drained 2 stalks celery, diced 1 can cream of chicken soup 1 can water
Place the potatoes in bottom of crock pot, top with the carrots and remaining vegetables. Place the ground beef on top. In a bowl combine the soup and water. Mix well and pour over the ground beef. Cover and cook on Low for 6 to 8 hours.
1 small can cream of chicken soup 1 small can cream of celery soup 4 large chicken breast 1/2 cup celery, diced 1 cup Minute rice
Combine the 3 cans of soup and rice in the crock pot. Mix well. Place the chicken on top and sprinkle with the celery. Cover and cook on Low for 4 hours or on High for 3 hours.
1 (10-1/2-ounce) can beef consommé 1 (4-ounce) can sliced mushrooms, drained 2 tablespoons butter or margarine 1/2 cup raw converted rice 1 cup onion, finely chopped
Combine all ingredients in the crock pot. Mix well. Cover and cook on Low for 6 to 8 hours.
Venison Tips in Mushroom Sauce 2 pounds venison, cut into 1-inch cubes 1 envelope onion soup 1 can cream of mushroom soup 2 cups beef broth Green peppers, optional Onions, optional
Combine all of the ingredients in crock pot. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 12 hours. Serve over noodles or rice.
2 cans cream of celery soup 1 soup can of milk 1 pound Cheddar cheese, cubed 1 teaspoon Worcestershire sauce 1 teaspoon paprika
Combine all of the ingredients in a crock pot. Cover and cook on Low for 4 to 6 hours. Serve with croutons 1 tablespoon vegetable oil 2 pounds whole chicken 3 very large onions, peeled and chopped 5 large tomatoes, chopped 1 medium orange, unpeeled, seeded, chopped 1 teaspoon sugar 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup water 1 bouillon cube, crumbled 3 heaping tablespoons red currant, raspberry or red grape jelly 1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and sauté the chicken, turning often, until well browned on all sides. Remove the chicken to a plate. Sauté the onion in the skillet until well browned. Turn into the crock pot. Place the tomatoes, orange, sugar, salt and pepper in the crock pot and place the chicken on top. Rinse the skillet with the water and scrape the bits into the crock pot. Add the bouillon cube. Cover and cook on Low for 5 to 7 hours. Before serving, remove the chicken to a deep serving dish and keep warm. Turn the pot contents into a skillet, turn the heat to low and simmer until thick enough to mound on a spoon. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If desired, add some sugar or sweet sherry to further brighten the taste. If the sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly. Pour the sauce over the chicken. Serves: 4 to 6.
4 slices bacon, cut into pieces 1/4 cup all-Purpose Flour 1/2 teaspoon salt 1/8 teaspoon pepper 3 pounds cut-up frying chicken, (3 to 3-1/2 pounds) skin removed 1-1/2 cups fresh baby carrots 1 cup frozen small whole onions, thawed 1 (4.5-ounce) jar Whole Mushrooms, drained 1 garlic clove, minced 3/4 cup Merlot wine 1/2 cup chicken broth 2 teaspoons dried parsley flakes 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried marjoram leaves 1/4 cup water 2 tablespoons All Purpose Flour 2 tablespoons fresh parsley, chopped
In a large skillet cook the bacon over medium heat until crisp. Remove the bacon from the skillet; drain on paper towels. Refrigerate until needed. Remove and discard all but 2-tablespoons bacon drippings from the skillet. In a shallow dish or pie pan, combine 1/4-cup flour, salt and pepper; mix well. Coat the chicken pieces generously with the flour mixture. Add the chicken to the skillet; cook for 7 to 10 minutes or until deep golden brown on all sides. Place the chicken in a 3-1/2 to 4-quart crock pot. In the same skillet, combine the carrots, onions, mushrooms and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add to the chicken in the crock pot. Add the wine, broth, dried parsley, thyme and marjoram to same skillet; cook and stir until hot, scraping up the bits from the bottom of the skillet. Pour over the chicken and vegetables in the crock pot. Cover; cook on low setting for 7 to 9 hours or until the chicken is fork-tender, the juices from the chicken run clear and the vegetables are tender. Remove the chicken and vegetables from the crock pot with a slotted spoon; place on warm serving platter. Cover to keep warm. In a small bowl, combine the water and 2-tablespoons of flour; blend well. Add to the crock pot. Increase the setting to high; cook until thickened. Sprinkle the chicken with the reserved bacon and chopped parsley. Serve with wine sauce. Serves: 4.
Lasagna brown. Add the tomatoes, tomato paste, celery, and green pepper. Cook for 5 minutes on medium heat, allowing the ingredients to simmer together. In a bowl, mix together the cheeses. In the crock pot, layer the meat, noodles and cheese mixture, continuing with the layering process until you have run out of ingredients. The noodles should be double layered, otherwise your lasagna may turn out runny rather than hold together. Turn crock pot on to medium and leave alone for 6 to 8 hours.
Back to Top 5-quart Crock-Pot. Stir in 2 cans of cream of chicken soup. In a mixing bowl, combine the cubed chicken, 1 can cream of chicken soup and the milk. Mix well. Spread over the stuffing. Sprinkle with cheese. Cover and cook on Low for 4 to 6 hours or on High
for 2 to 3 hours. Serves: 8 to 10 at 499 calories per serving.
Sprinkle the dry mix evenly over all. Cover and cook on Low for 6 to 7 hours. Approximately 45 minutes before done, combine the soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken, cover
and cook for an additional 45 minutes. Serve with the sauce. and garlic until tender. Transfer to crock pot. Stir in the kidney beans and pinto beans. Add the diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce. Cover and cook on high for 1 hour. In a large bowl, combine the cornmeal, flour, baking powder, sugar and salt. Stir in the milk, egg substitute, vegetable oil and corn. Spoon evenly over the bean mixture. You may have leftover cornbread depending on the size of the crock pot being used (if there's remaining cornbread, spoon into a greased muffin tin and bake at 375-degrees for 30 minutes or until golden brown). Cover the crock pot
and cook on high for an additional 1-1/2 to 2 hours. Serves: 6 to 8.
with the juice on top. Add the package of dry onion soup mix and the can of cream of mushroom soup. Cover and cook on low for 10 hours. Serve with mashed potatoes (it makes its own gravy).
sauté the bacon or salt pork and onion until the meat is cooked and the onion is golden. Remove from heat and drain. Put into a crock pot with the fish pieces. Add the potatoes, water, salt and pepper. Cover and cook on Low for 6 to 9 hours. Add the soup during the last hour. If the chowder is thicker than you like, add some milk.
Stir to blend well. Add the potatoes, celery, shallots, apples and cranberries. Tuck the chicken pieces down into the mixture. Cover and cook on low for approximately 8 hours or until the potatoes are tender. Serves: 6 to 8.
1 pork roast Garlic powder or fresh, to taste 1 medium onion, chopped 2 bay leaves Salt & pepper, to taste 1 cup water 2 tablespoons Worcestershire sauce
Place all of the ingredients in a crock pot. Cover and cook on Low for 10 hours or on High for 5 hours. Use the juices along with a bit of cornstarch mixed with a little water to make the gravy.
Pork Roast with Mixed Vegetables 2 medium sweet potatoes, cubed 2 medium red potatoes, cubed 2 medium russet potatoes, cubed 2 stalks celery, diced 6 medium carrots, sliced 4 cloves garlic, minced 14-1/2 ounce vegetable broth, canned 1-1/2 cups garlic flavored wine or any white wine 2 envelopes dry onion and mushroom flavor soup mix 3 pound pork shoulder roast Salt and pepper, to taste 1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste. Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours. If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side. Makes 4 to 6 servings.
2 pounds sweet potatoes 2 tablespoons cornstarch 2/3 cup orange juice 2 tablespoons lemon juice 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup chopped pecans, toasted
Peel and slice the potatoes into 1/2-inch slices. Place in a crock pot that has been sprayed with non-stick vegetable spray. In a bowl dissolve the cornstarch in orange and lemon juices. Add the remaining ingredients to the cornstarch mixture and pour over the sweet potatoes. Cover and cook on Low for 7 to 9 hours. Serves: 8 to 10.
1/2 cup brown sugar 1 teaspoon dry mustard 1/4 cup Coca Cola 3 to 4 pound pre-cooked ham
In a small bowl combine the brown sugar and mustard. Moisten with some cola to make a smooth paste. Reserve the remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub the ham with the cola mixture. Place the ham in the crock pot and add the remaining cola. Cover and cook on High for 1 hour. Turn to Low and continue to cook for 6 to 7 hours. Serves 9 to 12.
1 package elbow macaroni, cooked and drained 1-1/2 pound ground chuck, cooked and drained 1 onion, chopped 1 cup celery, chopped 1 tablespoon vegetable oil 2 cans tomato soup, undiluted 1 cup water 1 teaspoon sugar Salt and pepper, to taste 1-1/2 cups Cheddar cheese, grated Cooking spray
Spray the inside of the crock pot with the cooking spray. Cook the macaroni according to the package directions and drain. Cook the beef, onion, and celery, in a skillet with 1-tablespoon oil until done. Drain. Combine the meat, noodles, soup, water, sugar, 1-cup cheese, salt and pepper. Mix well and place in the crock pot. Top with the remaining 1/2-cup cheese. Cook on High for 2 to3 hours or on Low for 6 to 7 hours.
6 large potatoes, peeled and sliced 1 small onion, diced 8 strips of bacon, uncooked, diced 2 cups Cheddar cheese, shredded 1 can cream of chicken soup
Place half of the sliced potatoes in the bottom of crock pot. Top with half of the onions, cheese and diced bacon. Repeat layers in that order. Top with cream of chicken soup. Cook on Low for 8 to 10 hours.
2 cans of New England style clam chowder 3 cans of cream of potato soup 1 can of minced clams, drained 1 quart of half and half 1/2 stick oleo
Sauté the clams in 1/2 stick oleo. Put sautéed clams in crock pot. Add the remaining ingredients and stir to mix. Add the salt and pepper to taste. Cook on Low for 4 hours.
Cut up round steak into serving pieces and put in a crock pot. Dump a can of mushrooms with juice on top. Dump in a package of dry onion soup mix and a can of cream of mushroom soup and cook on low 10 hours. Serve with mashed potatoes (it makes its own gravy).
1 to 1-1/2 pounds venison burger, browned and drained 1/2 pound fresh mushrooms, coarsely chopped 1 green pepper, coarsely chopped 1 (14-1/2 ounce) can sliced stewed tomatoes, drained 1 can coke 1 (6-ounce) can tomato paste 3 (14-1/2 ounce) cans dark red kidney beans, drained 2 tablespoons chili powder 1 teaspoon cumin pepper 1/4 teaspoon Tabasco sauce 1/2 teaspoon cayenne pepper 3 to 4 dashes crushed red pepper 1 to 2 dashes celery salt Dash of black pepper 2 cloves of garlic, crushed
Combine all of the ingredients in a crock pot. Mix well. Refrigerate overnight. Cook on low for 4 to 6 hours.
3 whole chicken breasts (or 6 halves) 1 egg 1 teaspoon salt 1/4 teaspoon pepper 1 cup dry bread crumbs 1/2 cup butter 1 small eggplant, cut into large slices about 3/4-inch thick 1 (10-1/2 ounce) jar or can pizza sauce 6 slices Mozzarella cheese Parmesan Cheese
Cut the chicken breasts into halves if necessary. In a bowl beat egg, salt and pepper. Dip the chicken into the egg and coat with crumbs. In a large skillet, sauté the chicken in butter. Arrange the eggplant and chicken in the crock pot, placing the eggplant on the bottom. Pour the sauce over the chicken. Cover and cook on Low for 6 to 8 hours. Add the Mozzarella cheese; sprinkle with Parmesan cheese on top. Cover and cook for an additional 15 minutes more.
4 chicken breasts, skinless & boneless 2 tablespoons butter or margarine 2 (10-3/4 ounce) cans cream of chicken soup, undiluted 1 small onion, diced 2 (8-count) cans refrigerated biscuits
To make chicken: Place the chicken, butter or margarine, soup and onion in crock pot and fill with water to cover. Cover. Cook on High for 5 to 6 hours or until the chicken is cooked through and no longer pink inside. To make dumplings: Approximately 30 minutes prior to servings, tear the biscuit dough into pieces (or cut each biscuit into fourths) and drop in the soup mixture in the crock pot. The biscuits will turn into your dumplings. Test for readiness of the dumplings by cutting a piece in half; if it's center is dry and not doughy the dumplings are ready to eat. Be sure to put the cover back on the crock pot after you have dropped the pieces of biscuits into the soup mixture to cook.
1 pound bag of dried split peas, rinsed and clean 1 medium onion, finely diced 3 medium carrots, finely diced 2 stalks celery with leaves, finely diced 1 clove garlic, minced 2 meaty ham shanks or smoked ham hocks 1 chicken boullion cube 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 6 cups water
Place the cleaned split peas in the bottom of the crock pot. Add the remaining vegetables to the crock pot. Add the ham shanks, chicken boullion cube, bay leaf, salt, and pepper. Add 6-cups water. Cover and cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Stir occasionally during the cooking process. When done, remove the bay leaf and the ham shanks/ hocks. Remove any ham from the bones, break into smaller pieces & return the meat to the crock pot. Serve hot with crackers, hard rolls, or cornbread. Serves 6.
3/4 cup Bisquick® baking mix 1/3 cup sugar 1/2 cup packed brown sugar 1/2 can evaporated milk 2 teaspoon butter or margarine, melted 2 eggs 3 large peaches, mashed 2 teaspoon vanilla 3/4 teaspoon cinnamon, ground
Lightly grease crock pot or spray with nonstick coating spray. In a large mixing bowl, combine the sugars and baking mix. Mix well. Add the eggs and vanilla. Stir to mix well. Stir in the margarine and milk. Mix in peaches and cinnamon. Stir until well mixed. Pour the mixture into crock pot. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.
Chicken Lickin Good Pork Chops 6 pork chops, boneless 1/2 teaspoon garlic powder 1/2 cup flour 2 tablespoon vegetable or canola oil 1 tablespoons salt 1 (10 ounce) can chicken and rice soup, undiluted 1-1/2 teaspoons dry mustard
On a plate or piece of waxed paper combine the flour, salt, dry mustard and garlic powder. Mix well. Dredge the pork chops in the flour mixture. In a large skillet brown the chops in oil. Place the browned pork chops in crock pot. Add the can of soup. Cover and cook on Low for 6 to 8 hours or on High for 3-1/2 hours.
4 medium zucchini, sliced 1/4-inch thick 1 onion, chopped 4 cloves garlic, chopped 8 ounces mushrooms, sliced or fresh 4 Roma tomatoes, sliced 3/4 cup spicy vegetable-tomato juice cocktail 1 teaspoon dried basil 1 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon pepper
Arrange half of the zucchini slices in a crock-pot. Top the zucchini with half of the onion, garlic, and all of the mushrooms. Repeat with remaining zucchini, onions, and garlic. Arrange the sliced tomatoes over the top. In a small bowl combine the juice, basil, oregano, salt, and pepper; pour over the casserole. Cover; cook on low for 6 to 8 hours. Top with stuffing croutons and cheese during last 10 minutes. Makes 8 to 10 servings.
1 (3-pound) frying chicken, cut into pieces 2 tomatoes, chopped 1 onion, chopped 2 cloves garlic, minced 1/2 cup chicken broth 2 tbsp white wine or chicken broth 1 teaspoon dried thyme Salt and pepper, to taste 2 cups broccoli florets Hot cooked rice
Place the chicken in the crock pot. Top with the tomatoes, onion and garlic. In a small bowl combine the broth, wine or additional broth, salt, thyme and pepper; pour over chicken. Cover and cook on Low for 7 to 8 hours. Add the broccoli; cook 45 to 60 minutes longer or until the chicken juices run clear and the broccoli is tender. Discard the bay leaf. Thicken pan juices if desired. Serve over rice.
1 tablespoon olive oil 1 onion, chopped 1/2 pound Italian sausage 1 pound lean ground beef 2 (28-ounce) cans, Italian tomatoes, drained and chopped 1 (28-ounce) can crushed tomatoes 1 (28-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1 tablespoon anchovy paste 1 teaspoon basil 1 teaspoon oregano 1 teaspoon rosemary 1 bay leaf 1/4 teaspoon crushed red pepper 1/4 cup dry red wine 4 garlic cloves, minced 1/2 teaspoon black pepper 1 teaspoon instant beef bouillon 2 teaspoon sugar 1teaspoon brown sugar 2 tablespoon Romano cheese, finely grated Pasta
In a large skillet sauté the onion in oil; add the sausage and beef, a little at a time and cook over medium high heat until browned. Remove from heat and drain off excess fat. Add to crock pot with the remaining ingredients except cheese; cover crock pot and cook on Low for 5 to 6 hours. Just before serving add the cheese and stir to mix; serve over your favorite pasta.
1 pound baby lima beans 6 cups water 2 cups diced ham or 2 ham hocks 1 tablespoons prepared mustard 1/2 cup brown sugar 1/2 cup maple syrup 1 teaspoon salt 1/4 teaspoon pepper
Soak the beans in water overnight in the crock pot. Cover and cook on High for 2 or 3 hours or until the beans are tender but not mushy. Drain, saving the liquid. Return the beans to crock pot. Add the ham, mustard, brown sugar, maple syrup, salt, pepper, and 1/2 cup liquid from beans. Mix well. Cover and cook on Low for 8 to 10 hours. If using ham hocks, cut ham off bones. Return meat to beans
3 to 5 medium cooking apples, peeled, cored, and sliced or cut into chunks 1/4 cup water 1/2 teaspoon cinnamon 1/4 to 3/4 cup sugar
Combine all of the ingredients in a crock pot and mix well. Cover and cook on Low for 8 to 10 hours. Serve warm with or without cream.
3 carrots, cut in 3-inch pieces 4 pounds corned beef brisket 3 medium onions, quartered 1 cup water 1/2 small head of cabbage cut in wedges
Put all of the ingredients in the order listed except cabbage in crock pot. Cover and cook on Low 8 to 10 hours. Add the cabbage wedges to liquid pushing down to moisten, turn to High and cook 2 to 3 hours more.
Easy Broccoli Cheese Casserole 1/2 stick butter or margarine 1 can Cream of Onion soup or Onion soup 1 can Cream of Mushroom soup 1 cup minute rice 1 (8-ounce) jar Cheese Whiz 2 boxes frozen broccoli
Combine all of the ingredients in a crock pot. Cover and cook on High for 2 to 3 hours.
2 pounds lamb, boneless; cubed, browned & drained 2 teaspoon salt 1/4 teaspoon pepper 2 cup water 1 small bay leaf 2 medium carrots; pared & cut in 1/2-inch slices 2 small onions, thinly sliced 4 medium potatoes, pared & quartered 1/4 cup Quick-cooking tapioca; (opt) 10 ounce Peas, frozen; or 10 ounce Mixed vegetables, frozen
Season the cubed lamb with salt and pepper and add to crock pot. Add the remaining ingredients except for the peas. (If you do not want the gravy thickened omit the tapioca). Stir well. Cover and cook on Low for 10 to 12 hours. Add the peas during last 1to 2 hours of cooking.
1 pound stew beef, cut into 1-inch cubes 2 tablespoons dry onion soup mix 1 (7-1/2 ounce can cream of mushroom soup 2 tablespoons dry red wine 1 tablespoon quick cooking tapioca (optional)
Combine all of the ingredients in a crock pot. Mix well. Cover and cook on Low for 8 to 12 hours. Serve over rice or noodles.
2-1/2 cups rice, cooked 1-1/2 cups evaporated milk 2/3 cup brown or white sugar 3 tablespoons soft butter 2 teaspoons vanilla 1/2 to 1 teaspoon nutmeg 3 eggs, beaten 1/2 to 1 cup raisins
In a mixing bowl combine all of the ingredients together and mix well. Pour into a lightly greased crock pot. Cover and cook on HIGH for 2 hours or on LOW 4 to 6 hours. Stir after the first hour. Serve warm or cold. Serves: 6.
1 (16-ounce) package frozen or fresh whole kernel corn, thawed 1 (10-ounce) package frozen or fresh sliced okra, thawed 1 (10-ounce) package baby lima beans, thawed 1 medium onion, diced 2 cloves garlic, minced 3 (5.5 ounce) cans V-8 vegetable juice 2 (14.5 ounce) cans Cajun-style stewed tomatoes 1 cup water 3 tablespoons vegetable broth concentrate 1 teaspoon hot sauce 1 teaspoon vegetarian Worcestershire sauce
Combine all ingredients in a crock pot. Mix well. Cook, covered, on HIGH for 5 to 6 hours.
8 cups potatoes, cubed 1 pound kielbasa OR pork sausage, cut into 1/2-inch thick slices 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.5 ounce) can condensed vegetable beef soup
Combine all of the ingredients in a crock pot. Mix well. Cover and cook on low for 6 to 8 hours. Serves: 6.
Meatballs: 1 pound hamburger 1/4 cup bread crumbs 1 egg 1/2 teaspoon Tabasco sauce
In a bowl combine the 4 ingredients listed above and mix well. Form the mixture into meatballs. Place the meatballs in the bottom of a crock-pot. 2 cups water 1 cup corn 1 cup potato, chopped 1 cup celery, chopped 1/2 cup carrots, sliced 2 beef boullion cubes 1/2 teaspoon Tabasco 1 (16-ounce) jar Cheez Whiz
Add the remaining ingredients to the crock pot, Except for the Cheez Whiz, stir gently. Cover and cook on Low for 8 to 10 hours. Add the Cheez Whiz before serving. Stir gently until the cheese is melted.
2 cups milk 1/4 cup brown sugar 1 tablespoon butter, melted 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup rolled oats 1 cup apple, chopped 1/2 cup raisins 1/2 cup walnuts, chopped
Spray the inside of crock pot with cooking spray. Put ingredients into crock pot and mix with well with a wire whisk. Cover. Just before going to bed, turn on the crock pot, cook on Low all night. Serve with milk. Serves 4.
1-1/2 pound 3/4 inch thick round steak, cut into serving size pieces 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1 medium onion, sliced 10-3/4 ounce can cream of mushroom soup 1 carrot, sliced 1 small celery rib, chopped
Combine the flour, salt, and pepper. Dredge the meat in flour mixture. Place the onions in the bottom crock pot. Add the meat. Spread the cream of mushroom soup over the meat. Top with carrots and celery. Cover. Cook on Low for 8 to 10 hours or High for 3 to 5 hours. Serves: 6.
4 to 6 chicken breasts, boneless and skinless 1 large container sour cream 1 can Cream of Mushroom soup (or cream soup of your choice). 1 package of Lipton Onion Soup Mix.
Combine all of the ingredients together and mix well. Pour into the crock pot. Cook on Low for 4 to 6 hours or until the chicken is tender. Serve over hot, cooked noodles or rice.
6 eggs, beaten 1-1/2 pounds of bulk sausage, browned and drained 1-1/2 cups of milk 1 cup of Cheddar cheese, shredded 8 slices of bread, torn into pieces 1 teaspoon of salt 1/2 teaspoon of dry mustard 1 cup of Mozzarella cheese, shredded
In a large bowl combine all of the ingredients except for the Mozzarella cheese. Mix well. Pour into a greased crock pot. Sprinkle mozzarella cheese over the top. Cover and cook for 2 hours on HIGH and then for 1 hour on Low. Serves: 8 to 10.
1-3/4 cups light brown sugar, divided 1 cup flour 1/4 cup plus 3 tablespoons cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tbsp butter, melted 1/2 teaspoon vanilla extract 1 3/4 cups hot water 1/4 cup blanched sliced almonds (optional) Vanilla Ice cream
In a mixing bowl combine 1-cup of brown sugar, flour, 3 tablespoons cocoa powder, baking powder and salt. Stir to mix well. Mix in the milk, melted butter and vanilla. (The batter will be very thick.) Spread the batter over the bottom of a 3-1/2 quart crock pot. In another bowl combine the remaining 3/4-cup brown sugar, 1/4-cup cocoa powder, almonds and the hot water. Mix well. Pour over the top of the batter but do not stir. Cover and cook until a toothpick inserted in center, comes out clean. About 2 hours on HIGH. Note: Do not cook on low for a longer period of time. Spoon the warm pudding into individual bowls serve with scoops of vanilla ice cream on top.
6 pounds cooked ham 1 tablespoon vinegar Whole cloves 1/2 teaspoon dry mustard 1/2 cup currant jelly 1/4 teaspoon cinnamon
Place the ham in the crock pot. Cover and cook on Low for 5 to 6 hours. Pour off the excess juice; remove the rind. Score the ham and stud with the cloves. In a small saucepan melt the jelly with the remaining ingredients. Return the meat to the crock pot. Spoon the sauce over the ham. Cover and cook on High for at least 30 minutes, brushing with the sauce at least once more if possible. Serves: 8 to 10.
2 pounds lean beef boneless round roast, excess fat trimmed and cut into 1-inch pieces 1/3 cup all-purpose flour 3/4 teaspoon ground cinnamon 2 cups frozen pearl onions 1-1/2 cups water 3/4 cup Italian-style tomato paste 3/4 cup dry red wine or apple juice 1 tablespoon red wine vinegar 1 tablespoon honey Hot cooked Orzo pasta, bulgur wheat pilaf or rice 1/2 cup crumbled Feta cheese, if desired
In a bowl toss the beef, flour and cinnamon. Rinse the frozen onions with cold water to separate; drain. Place the beef and onions in a 3-1/2 to 4-quart crock pot. In a bowl combine the water, tomato paste, wine, vinegar and honey, mix well. Pour the mixture over the beef mixture. Cover and cook on low heat setting for 9 to 10 hours or until the beef is tender. Serve over the hot pasta. Sprinkle with the Feta cheese if using. Serves: 6.
1 large red bell pepper, coarsely chop to yield about 1-cup 1 medium onion, coarsely chop 3 cloves garlic, mince 3 pounds lean ground beef 1-1/4 cups ketchup 5 tablespoons Worcestershire sauce 4 tablespoons firmly packed light brown sugar 3 tablespoons white-wine vinegar 3 tablespoons prepared yellow mustard 2 teaspoons chili powder Hamburger Buns
In a large skillet cook and stir the ground beef, onion and garlic over medium-high heat until the beef is browned and crumbly and the onion is tender. Drain the excess fat from the skillet. In the crock pot combine the ketchup, bell pepper, Worcestershire sauce, brown sugar, white- wine vinegar, mustard and chili powder. Mix well. Stir in the beef mixture. Cover and cook on Low for 6 to 8 hours. Spoon the beef mixture into the hamburger buns and serve. Serves 8 to 10
1/2 tablespoon Olive oil 1 pound beef round, cut into stir fry strips 1/4 cup onion, chopped 1 garlic clove, minced 1 cup of bok choy, sliced or shredded 1-1/2 cups beef broth 1/4 cup soy sauce 1/2 teaspoon ground ginger 1-1/2 tablespoon not/Starch (or guar gum - thickener) 2 cups broccoli, cooked
In a skillet sauté the meat in oil. Place in the crock pot. Add the remaining ingredients except for the thickener and broccoli. Cover and cook on Low for 10 hours. Pour the meat and sauce into a saucepan, bring to a boil and add the thickener. Stir in the cooked broccoli and serve. Serves 3 at 8 carb, 3 fiber, (NET 5 carbs), 17 fat, 36 protein, 329 cal
1 pound ground beef 1 cup chopped onion 1/2 cup green pepper 1 can kidney beans, drained 1 can black beans, rinsed & drained 1 can (10-ounce) diced tomatoes and green chilies un-drained 1/3 cup water 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4-ounce) Sharp Cheddar cheese, shredded 1 cup (4-ounce) Monterey Jack cheese 6 flour tortillas
In a saucepan cook the beef, onion, and green pepper. Remove from heat and drain. Add the next 8 ingredients bring to a boil. Reduce the heat, cover and simmer for 10 minutes. Combine cheeses. In the crock pot, layer approximately 3/4-cup of the beef mixture, one tortilla and 1/3-cup cheese. Repeat the layers. cover and cook on Low for 5 to 7 hours or until heated thru. Serves: 4.
1-1/2 pounds ground beef 2 cans (15-ounce) sliced new potatoes, drained 1 can golden mushroom soup 2 tablespoons minced dried onion, or 1 small onion, chopped 1 can cream-style corn 1 cup frozen corn Salt and pepper, to taste
Brown ground beef and drain grease. Place 1 can of the potatoes in the crock pot (3-1/2 quart or larger); add the meat and onion. Layer with the corn, add the remaining can of potatoes. Spoon the mushroom soup over the top. Season with salt and pepper to taste. Cover and cook on Low for 6 to 8 hours.
4 pieces chicken 1 (6-ounce) can frozen lemonade concentrate, thawed 2 tablespoons brown sugar 3 tablespoons catsup 1 tablespoon vinegar 2 tablespoons cornstarch 2 tablespoons water
Arrange the chicken in the crock pot. In a bowl combine the lemonade, brown sugar, catsup, and vinegar, cornstarch and water. Mix well. Pour the mixture over the chicken and cover. Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours.
3 boneless, skinless chicken breasts 1 tablespoon butter 1 cup chicken broth 1 package Ranch dressing mix 1 package cream cheese, softened 1 can cream of mushroom soup
Place the chicken in the crock pot. Add the butter, chicken broth, and Ranch dressing. Cover and cook on High for 4 hours. Remove the chicken from the crock pot and shred. Add the chicken back to the crock pot. Add the cream cheese and Cream of Mushroom soup. Mix well. Cover and continue to cook on Low for 2 hours. Serve over mashed potatoes, rice or noodles.
3 cups beef, cubed 1 onion 8 medium potatoes, sliced 2 cups carrots, sliced 2 cups celery, sliced 1/2 cup all-purpose flour 1/4 cup margarine 1 cup tomato juice Salt to taste
Dredge the beef in the flour. In a heavy skillet, brown the beef and onion, scraping the bottom. Place the browned meat mixture into a crock pot. Heat on low for 2 hours. Add the potatoes, carrots and celery and 1-cup tomato juice, continue cooking for an additional 2 hours.
1-1/2 pound boneless chuck steak, 1-1/2 inch thick 1 clove garlic, peeled and minced 1/4 cup wine vinegar 1 teaspoon brown sugar substitute 1 teaspoon paprika 2 tablespoons Worcestershire sauce 1/2 cup Low Carb Ketchup 1 teaspoon salt 1 teaspoon dry or prepared mustard 1/4 teaspoon black pepper
Cut the beef on the diagonal, across the grain into slices 1-inch wide. Place the slices in the crock pot. In a small bowl, combine the remaining ingredients. Pour the mixture over the meat, and mix well. Cover and cook on Low for 3 to 5 hours. Serves: 4
1 red onion, finely chopped 1 green bell pepper, finely chopped 1-1/2 pounds ground turkey 1 cup bottled chili sauce or ketchup 1 garlic clove, crushed 1 teaspoon Dijon-style mustard 1/4 teaspoon salt 1/8 teaspoon pepper 6 French rolls
Place the onion and pepper in the rock pot. Brown the turkey and add to the crock pot. In a small bowl, combine the chili sauce or ketchup, garlic, mustard, salt and pepper. Pour the mixture over the turkey/vegetable mixture, stir. Cover and cook on Low for 4-1/2 to 6 hours. Cut French rolls and toast. For each serving, spoon the turkey mixture over 2 halves of open faced toasted rolls. Serves: 6.
2 cans cherry pie filling 1 (18.25-ounce) package yellow cake mix 1/4 cup (1/2 stick) butter, softened to room temperature 1/2 cup nuts, chopped Vanilla ice cream or whipped cream
Pour the cherry pie filling into the crock pot, spreading it out evenly. In a large bowl, combine the dry cake mix with the butter until mixture is crumbly. Sprinkle the mixture evenly over the cherries. Sprinkle with the nuts. Cover and cook for 3 hours. Serve hot from crock pot. Serve with ice cream or whipped cream.
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