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| | From:  A_Normalee_T (Original Message) | Sent: 8/18/2007 9:25 AM |
Slow Cooked Oriental Chicken
3 1/2 - 4 pounds cut up chicken
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 clove garlic -- minced
1 teaspoon ginger
1/4 slivered almonds
In large skillet over med heat, brown chicken in oil on both sides. Transfer to slow cooker. Combine soy, sugar, water, garlic and ginger, pour over chicken. Cover and cook on high 1 hour. Reduce to low, cook 4 to 5 hours longer. Remove to serving platter, sprinkle with almonds. Spoon juices over chicken or thicken if desired |
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Caramelized-Onion Pot Roast
Prep: 25 min - Cook: Low 8 to 10 hr
4 pound beef boneless chuck roast
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups beef broth
3/4 cup regular or nonalcoholic beer
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.
Makes 12 servings
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Crockpot Italian Chicken
4 boneless skinless chicken breasts
1 envelope good seasons Italian dressing mix
1/2 c. water
8 oz cream cheese, softened
1 can cream of chicken soup
1 (4 oz.) can mushrooms pieces and stems, drained
Place chicken in bottom of crockpot. Combine salad dressing mix and water. Pour over chicken and cook on low for 3 hours.
Mix soup and cream cheese and mushrooms. Pour over chicken and cook one more hour or until chicken is done.
Serve over rice, pasta or mashed potatoes |
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CHICKEN & DUMPLINGS
(crockpot)
4 boneless/skinless chicken breasts
2 Tbs. butter
2 cans cream of chicken soup
1 onion, finely diced
baby carrots up to 1 pound
2 (10 oz) pkgs. refrigerated biscuits cut into 6 pieces per biscuit
Place chicken, butter, soup, onion and carrots in slow cooker and fill with water to cover all if needed. Cover; cook on HIGH for 5 to 6 hours or LOW 8 to 10 hours. 30 minutes before serving place biscuit pieces on top of chicken mixture. Cover; cook until biscuits are cooked. |
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Sweet Potatoes and Marshmallows or Pineapple
2 pounds of sweet potatoes
1/4 cup sugar or syrup
1/4 cup butter
1/2 teaspoon salt
marshmallows or 1 can of pineapple (1 lb. 4 oz)
Boil potatoes until tender and peel. Mash, add sugar or syrup, butter, and salt, and mix well. Turn into greased baking dish, dot top with marshmallows or drained slice pineapple. Place in moderate oven 350°F., until brown. Serve hot. |
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Roasted Sweet Potatoes
This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
3 sweet potatoes, peeled and sliced 1/3" thick
1 tablespoon olive oil
kosher salt to taste
Cooking Instructions
1. Preheat the oven to 450°F.
2. Spread the sweet potato slices out on a baking sheet. Brush them with olive oil and sprinkle with salt.
3. Roast the sweet potato slices on the top rack of the oven until they are tender, about 15 minutes. |
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Sweet Sweet Sweet Potatoes
2 pounds sweet potatoes -- peeled, grated
1/3 cup honey
1/4 cup butter -- melted
1/4 cup flaked coconut
1/4 cup broken pecans -- toasted
1/4 tsp cinnamon
1/4 tsp coconut extract
1/4 tsp vanilla
In a crock pot, combine potatoes, honey, butter, coconut,
pecans and cinnamon. Cover and cook on Low for 6 to 8
hours or on High for 3 to 4 hours. Stir in coconut and
vanilla extracts. |
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Sweet Potatoes Gratin
Yield: 8 servings
Ingredients:
8 medium sweet potatoes (about 4 pounds)
3/4 stick unsalted butter
1 cup half and half
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
1 Tablespoon sugar
Topping:
1 cup breadcrumbs
1 1/2 cups gruyere cheese, grated
Directions:
Preheat the oven to 400ºF. Pierce the potatoes with a fork. Place on a cookie sheet lined with aluminum foil. Bake for 1-1 1/2 hours, or until the potatoes are tender. Scoop the flesh into a bowl, discarding the skins. Mash with a potato masher until smooth. Add the remaining ingredients and mix. Place the finished sweet potatoes in a 9 x 13 baking dish. Mix cheese and breadcrumbs together and spread on top of the sweet potatoes. Bake at 400° until the cheese is melted and slightly golden. Serve hot. |
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Cleveland Style Chili
1 lb ground beef
3 medium onions{chopped}
1 tbsp chili powder
1 tsp salt
1 can whole tomatoes{do not drain}
1 can dark or light kidney beans{do not drain}
1 can tomato sauce
1 pkg Spaghetti or Linguini {cooked}
1 1/4 cups shredded cheddar cheese
COOK GROUND BEEF & ONIONS IN 3 QUART SAUCE PAN TIL DONE.{DRAIN FAT}
STIR IN CHILI POWDER,SALT,TOMATOES,BEANS,&TOMATO SAUCE. BREAK UP TOMATOES. COOK UNCOVERED OVER MEDIUM HEAT UNTIL DESIRED CONSISTENCY. COOK PASTA AS DIRECTED ON PKG.{DRAIN}
SERVE MEAT MIXTURE OVER PASTA,TOP WITH CHEDDAR CHEESE & CHOPPED ONION IF DESIRED. TOP WITH A DOLLOP OF SOUR CREAM TOO IF DESIRED. |
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Crock Pot Soup
Ingredients
1 large can of chicken (leftover cooked chicken can be used -I use 3 or 4 boneless, skinless chicken breast halves)
2 cans Mexican stewed tomatoes
1 can corn
1 can pinto beans
1 small can diced green chilies
1 package taco seasoning mix
Procedure
Stir all ingredients in a crock pot and simmer on high for 3 hours. Garnish with crushed tortilla chips and grated cheese, if desired.
(Note: I drain and rinse the beans) |
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Sausage Vegetable Stew
1 lb. sausage (regular, turkey, or smoked)
4 cups potatoes, cooked and cubed
4 cups carrots, cooked and sliced
4 cups green beans, cooked
28-oz. can tomato sauce
1 tsp. onion powder
1/4 or 1/2 tsp. black pepper, according to your taste
1. Slice sausage into 1-1/2 pieces. Place in slow cooker.
2. Add cooked vegetables. Pour tomato sauce over top.
3. Sprinkle with onion powder and pepper. Stir.
4. Cook on high 3-4 hours or low 8-10 hours. |
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Sausage and Cabbage
8 oz.x lite smoked sausage or kielbasa (I used a lb. of smoked sausage)
1 head cabage, chopped (I would use a small head of cabbage)
2 onions, diced (I used 1-1/2 onions, medium size, either mine were rather large or the smell of onions was doing me in!)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup water (I ended up using 2 cups of water)
1 beef bouillon cube (I used two)
1. Slice sausage into small pieces.
2. Layer cabbage, onions, and sausage in bottom of slow cooker.
3. Add seasonings. Dissolve bouillon cube in water. (I just let them dissolve while cooking)
4. Cook on high 3-4 hours, or until cabbage is done to your liking.
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ITALIAN BEEF STEW
2 1/2 pounds Beef stew meat -- cut into
-1 inch cubes
4 Carrots -- cut into 1/2 inch
1 large Onion -- thinly siced and
into rings.
1 can Whole tomatoes -- cut up
-28 oz)
2 cups Water
1 teaspoon Salt
1 1/2 teaspoons Italian seasoning
2 teaspoons Instant beef bouillon
1 cup Uncooked mastaccioli or -- other macaroni.
Brown meat in slow cooker on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 - 9 hours OR at #5 or high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done. |
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Under Two: Crockpot Stew
Prep Time: Under 2 minutes!
1 to 2 pounds stew meat
1 can cream soup, any kind
1 package dry onion soup mix
1 can mushrooms, with liquid
1/2 cup water
Put all ingredients in crockpot and cook all day at low temperature. |
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Crockpot Italian Dinner
4 chicken breasts, cut in half
1 pkg sweet Italian sausage, cut in half
1 Lg. (16 oz) container fresh mushrooms, cut in half
2 Lg. onions, sliced thickly
2 Lg. green peppers, sliced thickly
1 Lg. (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 Tablespoon Italian seasoning
Salt & Pepper (as much as you like)
Mix all ingredients together in crockpot; cook 6-8 hours on low. Serve
over pasta. Can top with shredded mozzarella or parmesan cheese |
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Crock Pot Soup
Ingredients
1 large can of chicken (leftover cooked chicken can be used -I use 3 or 4 boneless, skinless chicken breast halves)
2 cans Mexican stewed tomatoes
1 can corn
1 can pinto beans
1 small can diced green chilies
1 package taco seasoning mix
Procedure
Stir all ingredients in a crock pot and simmer on high for 3 hours. Garnish with crushed tortilla chips and grated cheese, if desired. |
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