Topic: Crock Pot/Slo-Cooker Recipes

[duh]

Lentil Soup, Crescenti Style

Makes 8 servings

This is a thick, hearty soup, similar to a stew.

1 to 2 lbs beef neck bone or beef shanks
3 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
1 large onion, peeled and chopped
3 celery stalks with tops, chopped
3 tomatoes, chopped
1/8 tsp dried marjoram
5 cups water
5 beef bouillon cubes, crumbled
1/2 lb lentils
1 tsp salt
1/2 tsp pepper
2 zucchini, chopped
1/2 small head cabbage, shredded

In a 4 qt or larger slow cooker, combine beef, carrots, potatoes, onion, celery, tomatoes, marjoram, water, bouillon cubes, lentils, salt and pepper.  Cover and cook on LOW 9 to 10 hours or until lentils are tender.  Remove beef bones from cooker; cut off meat and discard bones.  Return meat to cooker.  Turn control to HIGH.  Add zucchini and cabbage, cover, and cook on HIGH 30 to 45 minutes or until vegetables are tender.  Serve hot.

[duh]

Potato Soup, Florentine Style

Makes about 6 servings

Thaw frozen spinach in a medium strainer over a large bowl, then press out excess water with the back of a large spoon.

4 medium potatoes, peeled and diced
1 onion, chopped
1 smoked ham hock (about 1 lb) or 1 cup chopped ham
4 cups chicken broth
1 tsp dry mustard
1/2 tsp seasoned salt
1/8 tsp pepper
1 9 oz package frozen chopped spinach, thawed and well drained
1 cup 4 oz shredded Jarlsberg or swiss cheese

In a slow cooker, combine potatoes, onion, ham hock, broth, mustard, seasoned salt and pepper.  Cover and cook on LOW 7 to 8 hours or until potatoes are soft.  Remove ham hock; chop meat and discard fat and bone.  Return meat to cooker.  Turn control to HIGH.  Add drained spinach.  Cover and cook on HIGH 15 to 20 minutes.  Spoon hot soup into soup bowls and sprinkle with cheese.

[duh]

Touch of Green Soup with Goat Cheese Topping

Makes about 6 servings

A very special combination of flavors, designed to impress your guests.

1 medium head cauliflower, cut into flowerets
1 celery stalk, coarsely chopped
1 small leek, thinly sliced
3 cups chicken broth
1/2 tsp salt
1/8 tsp white pepper
1/4 cup dry white wine
1/2 cup crumbled goat cheese (about 2 1/2 oz)
1/4 cup toasted chopped pine nuts or pistachios

Combine cauliflower, celery, leek broth, salt pepper and wine in a slow cooker.  Cover and cook on LOW 9 to 10 hours or until vegetables are tender.  Process in a blender or food processor until pureed.  Reheat soup until hot if needed.  Pour into individual soup bowls.  Top with goat cheese and chopped nuts.

[duh]

Hamburger Soup

Makes 5 or 6 servings

You can put together this hearty soup in the morning, then have it ready when everyone comes home for dinner.

1 lb lean ground beef
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp seasoned salt
1 envelope dry onion soup mix
3 cups boiling water
1 (8 oz) can tomato sauce
1 Tbsp soy sauce
1 cup sliced celery
1 cup thinly sliced carrots
1 cup macaroni, cooked and drained
1/4 cup grated parmesan cheese
2 Tbsp chopped fresh parsley

Crumble beef into a slow cooker.  Add pepper, oregano, basil, seasoned salt and dry soup mix.  Stir in water, tomato sauce, and soy sauce, then add celery and carrots.  Cover and cook on LOW 6 to 8 hours.  Turn control to HIGH.  Add cooked macaroni and Parmesan cheese.  Cover and cook on HIGH 10 to 15 minutes.  Sprinkle with parsley just before serving.  Serve Hot.

[duh]

Slo-cooker Minestrone Soup

Makes 8 to 10 servings

This traditional dish is served in many Italian restaurants.  Cannellini beans are white kidney beans and are usually only available in cans.

1 lb beef stew meat, cut into 1 inch cubes
6 cups beef broth
1 onion, chopped
1 tsp dried thyme
2 Tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp pepper
1 (16-oz) can peeled diced tomatoes in juice
2 cups chopped cabbage
1 (15-oz) can cannellini beans, drained
1 zucchini, thinly sliced
1 cup uncooked small elbow macharoni (about 4 1/2 oz)
1/4 cup grated parmesan cheese

In a slow cooker, combine beef, broth, onion, thyme, parsley, salt, pepper, tomatoes and cabbage.  Cover and cook on LOW 9 to 10 hours or until meat is tender.  Turn control to HIGH.  Add drained beans, zucchini and macaroni.  Cover and cook on HIGH 30 to 45 minutes or until zucchini and macaroni are tender.  Spoon hot soup into bowls.  Top with cheese.

[duh]

Georgia Peanut Soup

Makes 4 servings

Embellish each serving with about a tablespoon of chopped peanuts on the top, if desired.

3 cups chicken broth
1/4 cup finely chopped celery
1/4 tsp salt
1 small onion, finely chopped
2 Tbsp Margarine or butter
1/2 cup peanut butter
1 cup milk or half-and-half
2 Tbsp cornstarch dissolved in 1/4 cup water

Combine chicken stock, celery, salt, onion, margarine, and peanut buttter in a slow cooker.  Cover and cook on HIGH 2 to 3 hours.  Add milk or half-and half and cornstarch mixture.  Cover and cook on HIGH 15 to 20 minutes or until slightly thickened,  stirring several times.  Serve Hot.

[duh]

Sweet-Hot Pumpkin Soup

Makes 5 or 6 servings

Choose either one or two jalapeno chiles, depending on how "hot" you enjoy your soup.

1 (16-oz) can pumpkin
4 cups chicken broth
2 carrots, peeled and chopped
1 onion, chopped
2 Tbsp chopped watercress
1 or 2 jalapeno chiles, seeded and chopped
3 Tbsp honey
1/2 tsp curry powder
1/2 tsp salt
1/4 cup Sauterne wine
Watercress leaves for garnish

Combine pumpkin, chicken broth, carrots, onion, watercress, chiles, honey, curry powder, salt and wine in a slow cooker.  Cover and cook on LOW 9 to 9 1/2 hours or until vegetables are very soft.  Process in a blender or food processor until pureed.  Reheat soup until hot if needed.  Garnish with additional watercress leaves.

[duh]

Golden Squash Soup with Pesto Topping

Makes 6 to 8 servings

This mild-flavored soup comes alive with flavor when topped with zesty pesto.

2 lbs banana squash
1 onion, finely chopped
1 celery stalk with leaves, sliced crosswise
1 clove garlic, crushed
3 cups chicken broth or bouillon
1/2 tsp salt
1/8 tsp pepper
Jalapeno Pesto (See below)
1/2 cup ligh evaporated milk or half-and-half

Peel squash; cut into 1 inch cubes, In a slow cooker, combine squash, onion, celery; garlic; broth, salt and pepper.  Cover and cook on LOW 7 to 8 hours or until vegetables are soft.  While soup is cooking prepare pesto.

Process soup in a blender or food processor until pureed.  Return to the slow cooker or to a saucepan.  Add evaporated milk and heat to desired temperature.  Pour into individual soup bowls.  Top each serving with 1 1/2 to 2 tablespoons pesto.

Jalapeno Pesto

1 fresh jalapeno chile, seeded and finely chopped
1/4 cup coarsely, chopped cilantro leaves
1 small yellow or red bell pepper, chopped
2 Tbsp sun-dried tomatoes in oil, drained and chopped
2 Tbsp olive oil

In a small bowl, combine chopped jalapeno, cilandro, bell pepper, sun-dried tomatoes and olive oil.

[duh]

Well it's almost time to destroy more cookie dough so I'll stop for now.  I hope someone is getting some use out of these recipes.

[duh]

I decided to give the cookie dough a repreive.  I'm not ready to deal with it yet.

Hearty Alphabet Soup

Makes 6 or 7 servings

1/2 lb beef stew meat or round steak
1 lb can italian-style diced tomatoes
1 8 oz can tomato sauce
3 cups water
1 envelope onion soup mix
1/2 cup uncooked alphabet noodles
1 lb package frozen italian-style vegetables, cooked.

Cut beef into small cubes.  In a slow cooker, combine meat, tomatoes, tomato sauce, water adn dry soup mix.  Cover and cook on LOW 6 to 8 hours or until meat is tender.  turn control to HIGH.  Add noodles, Cover and cook on HIGH 15 to 20 minutes or until noodles are cooked.  Stir in cooked, drained vegetables. Serve hot.

[duh]

Split-Pea Soup

Makes 8 servings

1 (1 lb package) split peas
1 ham bone or 2 ham hocks
1 carrot, peeled and diced
1 onion, diced
1 small potato, peeled and diced
1 small smoked sausage, sliced
1 celery stalk, diced
8 cups water
1/2 tsp salt
1/4 tsp pepper

Combine peas, ham bone, carrot, onion, potato, sausage, celery, water, salt and pepper in a slow cooker.  Cover and cook on LOW 8 to 10 hours.  Remove ham bone; cut meat off bones.  Dice meat, and discard bones.  Return meat to soup.  Serve hot.

[patches]

Duh, the Mediterranean Coffee sounds very tempting, but it seems like a lot of trouble for what's only going to end up being about two cups of coffee. 

[duh]

I'm so glad you caught that.  It should read 2 quarts of strong black coffee.

[patches]

Thanks for clearing that up Duh!    I thought maybe something was wrong with that amount, especially with adding 1/3 cup sugar and 1/4 cup chocolate syrup to two cups of coffee. You know, making a mistake is the one thing that always makes me nervous when I'm typing recipes for someone, I would really hate to mess it up for them.    This really sounds tasty, and I think I'm going to make it Christmas Day.   

[duh]

> > > >I hope you had a great christmas!< < < <

This 10 word minimum is a bummer.

[patches]

Thank you, Duh!  I hope you had a great Christmas too! 

I've already got plans for New Year's Eve and I was asked to bring my Swedish Meatballs!  Geesh, I had forgotten about these since I only make them in winter, but they are always a big hit at any get-together. 

Swedish Meatballs – Crockpot

INGREDIENTS:
1 1/2 pounds lean ground beef
1/4 pound Jimmy Dean sausage (or favorite ground sausage)
1 egg
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon soy sauce
1 clove garlic, minced
2 teaspoons salt
1 teaspoon pepper
.
Sauce:
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/4 cup milk

PREPARATION:
Mix all ingredients together for the meat mixture.  Shape into small meatballs and place on baking sheet or jelly roll pan, just make sure you use a pan with sides.  Bake at 375° for 45 to 60 minutes, or until browned. 

Then in a medium bowl mix sauce ingredients together.

Place meatballs and sauce in a crockpot. Cook on HIGH for 30 to 45 minutes, until meatballs are cooked through.  You can use these as a main dish served over rice or noodles or as an appetizer served with toothpicks.

NOTE:  After making them the first time, I decided to it was much quicker and easier to skip the first step in the crockpot and just brown the meatballs in a skillet.  They tasted the same to me, if not better that way.   

[duh]

That sounds great.  I love swedish meatballs

Here is an unusual recipe.

Swedish Cabbage Soup

Lamb creates a very rich-flavored broth that is the perfect match for these winter vegetables.

1 lamb shank
1 beef bouillon cube
1/4 tsp pepper
1/4 tsp salt
1 1/2 tsp whole allspice
1 leek, chopped
1 parsnip, peeled and diced
1 carrot, peeled and diced
1/4 cup thinly sliced celery
1 med potato, peeled and diced
2 Tbsp minced fresh parsley
4 cups water
4 cups shredded cabbage

Place lamb shank in a slow cooker with bouillon cube, pepper, and salt.  Tie allspice in a cheesecloth bag.  Add allspice, leek, parsnip, carrot, celery, potato, parsley and water to cooker.  Cover and cook on LOW 7 to 9 hours or until meat is tender.  Remove allspice and meat from cooker.  Cut meat off bones, dice meat, and discard bones.  Return meat to cooker.  Skim off fat from top of soup.  Turn control to HIGH.  Add cabbage.  Cover and cook on HIGH 25 to 30 minutes or until cabbage is done.  Spoon hot soup into bowls.

[patches]

Oh, Duh, I love lamb, especially Leg of Lamb, but I haven't bought any lamb since it's surpassed the price of gold and gas!!!      This sounds really good, and I like the taste of cabbage in soup.   

[duh]

i'm glad it looks like a keeper.  Here is another recipe.

French Onion Soup
Makes 4 servings

3 lg       onions, thinly sliced
1/4 cup   margarine or butter
4 cups      beef broth
1 tsp      Worcestershire sauce
1/4 tsp   salt
4 to 5 slices   French bread, toasted
1/4 cup   grated parmesan cheese

In a slow cooker, combine onions and margarine, broth, worcestershire sauce and salt.  Cover and cook on HIGH 4 to 6 hours.  Pour hot soup into individiaul bowls.  Top each bowl with toasted French bread and sprinkle with cheese.

[patches]

Well, Duh, I love French Onion Soup, but when I make it there is only one recipe I will ever use.   It came from Famous Barr Department Store in St. Louis which was recently bought out by Macy's!  This soup is wonderful and nothing can compare to it, so I don't even try any others because they would fall short in my eyes.     

This week-end I'm going to make some pulled pork for sandwiches.  Here is the recipe for it.

Slow-Cooked Pulled Pork

Ingredients:
 1 medium onion, coarsely chopped
 1/2 cup cider vinegar
 1/2 cup ketchup
 1/4 cup light (mild) molasses
 2 tablespoons sweet paprika
 2 tablespoons spicy brown mustard
 2 tablespoons Worcestershire sauce
 1 teaspoon ground red pepper (cayenne)
 1 teaspoon finely ground black pepper
 1 teaspoon salt
 1/2 teaspoon liquid smoke flavoring (optional)
 4 pounds boneless pork shoulder-blade roast (fresh pork butt), cut into 4 pieces

Directions:

1.  In 5 or 6 quart slow-cooker, stir onion, vinegar, ketchup, molasses, paprika, hot mustard, Worcestershire, ground red pepper, black pepper, salt, liquid smoke (if using), and 1/4 cup water until combined.  Add pork to sauce mixture and toss to coat.

2.  Cover slow-cooker with lid and cook pork mixture on low setting 8 to 10 hours or until pork is very tender.

3.  Transfer pork to large bowl, then with 2 forks, pull the pork into shreds.  Skim fat from sauce and discard.  Return shredded pork to slow-cooker and stir into sauce. 

Note:  I love to eat this on buns with sweet onions and Bread & Butter pickles. 
   

[duh]

Would you please share your french onion soup recipe?  I love french onion soups but I've never run into one that topped the rest.  I'd love to try it.

[duh]

Herbed Spinach Soup

Makes 8 servings

3 green onions, diced
3 parsley sprigs
1/4 small head lettuce, sliced
1 bunch fresh spinach
2 Tbsp Margarine or butter
1/2 tsp salt
1/8 tsp pepper
1 tsp dried tarragon
4 (10 1/2 oz) cans condensed beef broth
1/2 cup half and half
1 hard boiled egg, chopped
Pinch freshly grated nutmeg

In a slow cooker, combine onions, parsley, lettuce, spinach, margarine, salt, pepper, tarragon and broth.  Cover and cook on LOW 4 to 6 hours.  Process in a blender or food processor in batches until vegetables are finely chopped.  Turn control to high.  Pour blended mixture into the slow cooker.  Stir in half and half.  Cover and cook on HIGH 20 to 30 minutes.  Serve hot, garnished with chopped hard-boiled egg and a pinch of nutmeg.

[duh]

Tavern Soup

Makes 6 to 8 servings

1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped
3 (14 1/2 oz) cans chicken broth
1 (12 oz) can light beer, room temperature
1/2 tsp salt
1/4 tsp pepper
5 Tbsp cornstarch
1/4 cup water
1 cup (4 oz) shredded sharp cheddar cheese

Combine celery, carrot, bell pepper and onion in a slow cooker.  Add broth, beer, salt and pepper.  Cover and cook on LOW 5 to 6 hours.  Process vegetables in a blender or food processor in batches until pureed and return to cooker with broth.  Turn control to HIGH.  Dissolve cornstarch in water; stir into pureed mixture.  Add cheese gradually, stirring until blended.  Cover and cook on HIGH 15 to 20 minutes.  Serve hot.

[duh]

Well that's enough for today.  Hope you like them.  guess who didn't use enough words lol.

[MassMama]

OK girls Great job with this thread .. I know I have used it several times!!
Time to start a New though.. Thanks for all the great recipes!!