Southern Spirit Hunters
Gardening => In The Kitchen => Topic started by: patches on Jul 27, 2007, 05:36:34 PM
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This weather makes it great to be outside and I thought it would be great to get some of your favorite recipes for the crock pot or slo-cooker so we could spend more time out in the yard. :idea:
Here is one of my favorites: This is really quick and easy to prepare and it’s delicious. It’s great for a cold winter night or anytime you would rather not spend so much time in your kitchen.
BEEF STROGANOFF
INGREDIENTS
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup fresh chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
DIRECTIONS
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. You can cook it on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Serve over hot, cooked egg noodles or rice, but I prefer it with the egg noodles. ;)
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MMMMMMM although I am NOT allowed to ever have another slow cooker I do however simmer alot of foods :scaredy: :laughmao:
My favorite is to simmer bonless skinless chicken breasts in some salsa till the chicken falls apart...
roll in a tortilla with cheese and YUMMY... I usually bake them till they are nice and crunchy.. either on the grill or in the oven
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Yummy! :licklips: Both of those sound really good. Is it time to eat yet? :542:
One of my crockpot recipes is to...
Put a roast in the pot with a little water early in the morning on high.
Add 1 can of cream of mushroom
Add 1 can of cream of celery
About six hours later, turn crock pot to low and add potatoes and carrots and let cook for a couple hours longer.
The roast will have a great gravy that can be served over rice and the meat will be falling apart.
Mmmm, Mmmm, good!
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Mmmm mmm sounds sooo yummy Dianna!! I sure wish Keith liked better yet loved mushrooms!! I may have to try that with another cream soup though great recipe!! :ThumbUp:
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This is my favorite to take to potlucks... never any left..
Slowed Cooked Spicy Kielbasa
Ingredients:
1 cup brown sugar
6 tbsp. spicy mustard
1 small sweet onion, finely chopped
2 pounds smoked kielbasa
Chop the onion and sauté in a small amount of olive or vegetable oil until browned. Combine the sugar and mustard with onion and place in the crockpot. Cut the kielbasa into one inch thick slices and add to the crockpot. Stir to coat.Cover and cook on low heat 2-1/2 to 3 hours, stirring occasionally. 6 servings. Variations: Use a spicy barbecue sauce in your favorite brand instead of the sugar mixture. This is not a "set in stone" recipe! You can use smoked cocktail sausages as well, and more or less sauce, depending on what you prefer!
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Ohhh Duh I make a simalar dish.. I also add red bell peppers and pineapple it is wonderful if you like pineapple!! :ThumbUp:
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Dianna, that really sounds good, but I think I'd like to add a little onion to mine. ;) I'm also wondering, what size roast do you use for that amount of soup? :dunno:
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Ok time to kick this back to the top.. It is a great time of year to make these recipes..
In fact I am going to try Patti's stroganoff tonight.. :ThumbUp:
Well that was right up till I figured out I was out of meat!! :Whis: I will try it tomarrow though :ThumbUp:
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I'm also wondering, what size roast do you use for that amount of soup? :dunno:
Sorry, Patti, I must have been reading on the run. I really don't know what size I buy, though. I am thinking maybe about a three pound roast...
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I never thought of putting a cream soup in with a pot roast. I know what we're having saturday. Marton gets nervous if i leave the crock pot on when theres noone home. So fine he can smell it cook al day and watch it then!
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Well I'll see what all recipies I have:
Congressional Bean Soup
Makes 6 to 8 servings
8 cups Water
1 lb Navy beans, dried
1 Meaty ham bone or 2 cups diced cooked ham
1 cup Celery, finely chopped
1 Onion, finely chopped
2 Tbsp Parsley, finely chopped
1 tsp Salt
1/4 tsp Pepper
1 Bay leaf
1. Soak the beans overnight. rinse very well.
2. Pour the beans and 8 cups of fresh water into the slow cooker. Add remaining ingredients. Cover and cook on low 12 to 14 hours or until beans are very soft. Remove bay leaf and ham boan. Cut meat off bone; return met to beans. Discard bone and bay leaf. Serve soup hot.
Note: I usually add chicken boullion to the water to add flavor. And then delete the salt since boullion is very salty.
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Creamy Vegetable Soup
Makes 5 servings
1 onion, chopped
1/4 cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 1/2 cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk
In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.
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Idaho Lentil Chili
2 cups Lentils
6 cups Water
Place water and lentils in large (at least 3 qt. size) saucepan. Bring to a boil. Lower heat and simmer for 40 minutes (do not add salt, it toughens the lentil skins and lengthens the cooking time). Drain. Mix with following ingredients:
1/2 teaspoon Cumin
1 Tablespoon Chili Powder
1 pkg Dry onion soup mix
1 (28 oz) can whole stewed tomatoes
1 (15 oz) can tomato sauce
1 cup Water
Optional:
1 lb. extra lean hamburger (browned)
2 cloves Minced garlic
salt and pepper to taste
Place all ingredients in slow cooker on high until chili simmers, then reduce heat to low. Cook 2 - 3 hours.
OR
Cook on top of stove in stockpot, bring to boil, reduce heat and simmer for 1 hour.
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Mediterranean Caponata Makes 6 servings
1 lg Eggplant, peeled and chopped
2 Tbsp Olive Oil
1 med Onion, chopped
1 Tbsp Lemon juice
2 Plum Tomatoes, chopped
1/2 tsp Salt
1 Tbsp Capers, drained
1/8 tsp Pepper
1/2 cup Celery, chopped
6 to 8 Anchovies, finely chopped
1/2 cup pimiento-stuffed green olives
1/2 cup Pine nut, toasted chopped
1 clove Garlic, crushed
Combine eggplant, onion, tomatoes, capers, celery, olives, garlic, oil, lemon juice, salt and pepper in a slow cooker. Cover and cook on low 5 to 6 hours. Stir in anchovies (if desired). Refrigerate 2 or 3 hours until cool. Spread on crackers and sprinkle with pine nuts.
Note: To toast pine nuts, heat in a 350*F oven about 10 minutes or until golden brown.
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Sweet & Sour Meatballs
1 lb ground beef
1 egg
1 onion minced
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup apple cider vinegar
1/2 cup ketchup
2 Tbsp cornstarch
1 cup brown sugar
2 Tbsp soy sauce
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, saute the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
Nutrition Info (per serving)
Calories 599 (39% from fat) | Protein 20g | Fat 26.4g (sat 10.4g) | Carbohydrate 71.9g | Fiber 1.3g | Cholesterol 120mg | Iron 4mg | Sodium 931mg | Calcium 111mg
NOTE: Done in a crock pot it is easy to keep them warm for a buffet or potluck.
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Ada's Beans
Makes 8 servings
1 lb Red Beans, cooked
1 tsp Whole Allspice
2 tsp Sugar
2 Tbsp Chili powder
Cumin and oregano to taste
1 sm can Tomato sauce
1 sm Onion, chopped
1 clove Garlic, crushed and minced
1. Add all ingredients and simmer until beans are tender, about 1 1/2 hours.
2. Remove whole allspice before serving.
3. Serve over spanish rice with lots of warm tortillas.
NOTE: Can be done in a crock pot.
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Crockpot Cuban Style Black Beans
Makes 8 servings
1-1/2 cup Black beans, cooked
3 cups Broth of your choice
4 cups Water
1 sm Onion, chopped
1 Jalapeno pepper, seeded and diced
4 cloves Garlic, crushed and minced
2 Bay leaves
2 tsp Cumin
2 tsp Lime zest (graded lime peel)
3/4 tsp Salt
1/2 tsp Black pepper
1. Place the beans in a 3-1/2 quart slow cooker. Add all other ingredients. Cover and cook on low setting for 10 to 12 hours or for 5 hours on the high setting.
2. Remove the bay leaves, mash beans slightly and serve over rice.
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New Orleans Red Beans
Serves: 8
This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables.
INGREDIENTS
1 lb. dry red beans
2 quarts water
1-1/2 cups chopped onion
1 cup chopped celery
4 fresh bay leaves
1 cup chopped green pepper
3 tablespoons chopped garlic
3 tablespoons chopped parsley
2 teaspoon dried thyme, crushed
1 teaspoon salt
1 teaspoon black pepper
DIRECTIONS
1. Pick through beans to remove bad beans; rinse thoroughly.
2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat.
3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan.
4. Add green pepper, garlic, parsley, thyme, salt, and black pepper.
5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves.
6. Serve with hot cooked brown rice, if desired.
NUTRITION INFO (per 1.75-cup serving)
Calories: 187.2
Fat: 0.8 g
Carbohydrates: 35.4 g
Protein: 10.9 g
NOTE: Can be done in a crockpot.
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Pat's Lentil Spaghetti Sauce
Makes 10 servings
1 cup Onion, chopped
2 each Green peppers, diced
2 tsp Oil
1 tsp Pepper
7 Tbsp Oregano
1 Tbsp Parsley
1 Tbsp Basil
1 tsp Garlic powder
4 cups Tomato sauce
1 cup Tomato paste
4 cups Water
1-1/2 cups Lentils, rinsed
16 oz can Mushrooms, drained
2 Tbsp Parmesan cheese
1. Saute onions and green peppers in oil about 10 minutes. Until tender.
2. In a crockpot combine the onion mixture and the seasonings, tomato sauce, tomato paste, lentils, mushrooms, water and cheese.
3. Simmer on low for 2 to 3 hours, stirring occasionally, keep pot uncovered.
4. Prepare pasta according to package insturctions 10 minutes prior to meal.
5. Serve over hot pasta with more grated Parmesan cheese.
Note: I like to have chopped dried tomatoes in my sauce they taste great when reconstituted. I also like to use a can of the italian diced tomatoes to the sauce. This can be done in a crockpot
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Beef Pot Roast
Makes 8 Servings
1/2 cup Onion, chopped
1 cube Beef bouillon
2 Tbsp. Water
2 Tbsp. Orange Juice
2 1/2 lbs Beef chuck roast, boneless
1/4 tsp. Ground allspice
2 cups Hot water
1/8 tsp. Pepper
1. Simmer onion until tender in 2 tablespoons water in heavy, deep skillet.
2. Add roast to skillet; brown on sides.
3. Combine beef bouillon cube with 2 cups hot water; stir until dissolved.
4. Combine orange juice, allspice, pepper, and beef broth. Pour over meat. Cover and simmer about 2 hours. Good done in a crock pot.
Per Serving Nutritional Information
3 oz per serving
Calories 220
Total fat 9 grams
Saturated fat 3 grams
Cholesterol 91 milligrams
Sodium 264 milligrams
Note: freeze leftover for use with other meals like, French Dip, Hot Roast Beef Sandwiches, Beef Stroganoff.
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Black Forest Pot Roast Makes 6 servings
3 lb Beef chuck roast, boneless
2 Tbsp Dijon mustard
1 Onion, chopped
1 Tbsp Worcestershire sauce
1/4 cup Water
1/2 tsp Salt
4 pooake Mushrooms, dried
1/8 tsp Pepper
1/4 cup Ketchup
1 clove Garlic, crushed
1/4 cup Red Wine Vinegar
2 Tbsp Corn Starch
3 Tbsp Water
Trim all visible fat from meat; place in a slow cooker. In a small bowl, combine onion, 1/4 cup water, mushrooms, ketchup, vinegar, mustard, worcestershire sauce, salt, pepper and garlic. Pour mixture over meat. Cover and cook on low about 8 hours.
Remove meat and slice. Keep meat warm. Turn control to high. Dissolve cornstarch in 3 Tbsp water; stir into cooker. Cover and cook on high 15 to 20 minutes or until thickened. Serve sauce with meat.
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Corned Beef & Cabbage
Makes 4 servings
2 med. Onions, yellow
1 med. Cabbage, green
6 whole Cloves
8 Peppercorn
3 1/2 lb Corned beef
6 Russet Potatoes
3 lg Carrots
Hot Mustard
2 Bay leaves
6 Coriander seeds
Stud the onions with the cloves. Put beef in large pot add onions, carrots, bay leaves, peppercorns, coriander and enough water to cover. Bring to a boil over hi heat. Reduce heat to low. Simmer for 2 hours.
Cut Cabbage into 6 wedges. Cut potatoes into 1 inch chunks. Add cabbage & potatoes to beef then cover and simmer about 25 minutes.
Transfer meat and veggies to platter, strain broth and return to pan cook on hi heat until reduced by 1/3 season to taste.
Moisten beef with juice and serve.
Prepare hot mustard and serve as a condiment along with the juice and horseradish sauce if desired.
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Favorite Pot Roast
Makes 6 servings
3 lb Beef Rump Roast
3 Carrots, cut in 1" chunks
1/2 tsp Salt
4 Potatoes, cut in 8ths
1/2 tsp Seasoned Salt, McCormicks
1 stalk Celery, coarsely chopped
1/4 tsp Pepper
1 cup Beef Broth
1/4 tsp Paprika
3 Tbsp Cornstarch
1 Onion, cut into 8 wedges
1/4 cup Water
Trim visible fat from meat. Rub all sides of meat with salt, seasoned salt, pepper and paprika. Place vegetables in bottom of a slow cooker. Pour broth over vegetables. Place seasoned meat on top of vegetables. Cover and cook on low 8 to 9 hours or until meat and vegetables are tender. To thicken juices, remove meat and vegetables; keep warm. Turn control to high. Dissove cornstarch in water; stir into cooker. Cover and cook on high 15 to 20 minutes or until slightly thickened. Serve with meat and vegetables.
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Slow-Cooker Fajitas
Makes 8 servings
1-1/2 lbs Flank steak
1 Onion, thinkly sliced
1 Red or green bell pepper, sliced
1 clove Garlic, crushed
1 Jalapeno chile, seeded and diced
2 tsp Chili powder
1/2 tsp Cumin, ground
1/4 tsp Salt
1/4 cup Vegetable oil
1 Tbsp Lemon juice
8 to 10 Flour tortillas, warmed
1/2 cup Sour cream
1 Avocado, peeled and sliced
Cut meat across the grain into 1/2 inch diagonal strips. Place in a slow cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice. Pour mixture over meat. Cover and cook on low 6 to 7 hours or until meat is tender. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream and avocado.
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Red Beans and Sausage
Prep Time: 25 minutes
Cook Time: 2 hours, 0 minutes
Ready In: 2 hours, 25 minutes
Ingredients
1 pound red kidney beans
1 large onion chopped
1 bell pepper chopped
1 garlic clove minced
1 pound smoked sausage cut in 1/2 inch pieces
1 hambone (optional)
1 bay leaf red pepper to taste
salt and black pepper to taste
water to cover beans
Directions
Wash beans. In a large Dutch oven or cast iron pot, cover in cold water and soak overnight. When ready to cook, add the onion, bell pepper, garlic, bay leaf and hambone (optional). Then add enough additional water to cover the beans at least 3 inches above their marker. Cook slowly stirring occasionally until beans are tender. The time will vary from 1 1/2 to 2 hours.
During the last 30 minutes of cooking time mash some of the beans to thicken the gravy. Add the smoked sausage and season to taste with salt and pepper. The heat may be increased to evaporate excess water if the beans have a too watery gravy or water added to make more gravy. Stir to prevent sticking. Serve over steamed rice.
Makes: 10 servings
NOTE: Good crockpot recipe.
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Ok that's the crockpot recipes that are on my database. I've got a cookbook of all crockpot recipes. Maybe later I'll list them and if any look interesting I'll type them in.
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Ok, i wasnt hungry in the least until i started to rwad your recipes Duh, those sound soooooo yummy!!
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I haven't tried them all but the ones I have are good. I especially like the congressional bean soup.
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Thanks a lot, Duh! I'm sure the Congressional Bean soup is great since it's very similar to my recipe for Ham & Beans. :wink5:
I've got a cookbook of all crockpot recipes. Maybe later I'll list them and if any look interesting I'll type them in.
Geesh, that would be wonderful :yesssss: since that's the main reason why I started this thread in the first place. :wink5: I'm pretty new to the whole Crockpot era! Actually, all my friends have been using them for years and years, but I was always very leery of leaving something plugged in and heating for that length of time when I wasn't home. :SmileyFear: Even now, I only use mine when I know I'm going to be around all day. :ScratchHead:
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Chicken & Leek Terrine Makes 16 servings
1 lb Ground chicken or turkey
1/2 tsp Salt
12 oz Bulk hot pork sausage
1/8 tsp Pepper
2 Eggs, slightly beaten
1/4 cup White Wine vinegar
1/4 tsp Marjoram, dried
1 Tbsp Margarine or Butter
1/4 tsp Tarragon, dried
1 sm Leek, thinly sliced
1/4 tsp Thyme, dried
Crackers or toast rounds
In a large bowl, combine chicken, sausage, eggs, margaram, thyme, tarragon, salt, pepper and wine. Set aside.
In a medium skillet, melt margarine or butter. Add sliced leek and saute over medium heat until leek is limp. Place leek on bottom of a 6 cup mold or baking dish that fits into your slow cooker. Carefully spoon chicken mixture over leeks. Press lightly with the back of a spoon. Cover with foil.
Place a small metal rack in the bottom of the slow cooker; pour in 2 cups hot water. Set filled mold or baking dish on rack. Cover and cook on high about 3 hours. Remove mold from pot. Leaving meat in the mold, cover and refrigerate several hours or overnight. Cut into wedges or thin slices. Serve with crackers or toast rounds.
Note: Slice the leeks diagonally for the best appearance.
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Ok let me know if you want any of the following recipies and I'll type them in.
Party-style Ratatouille
Short-Cut Chili con Queso
All-American Snack (cereal mix)
East Indian Snack (cereal & nuts mix)
Chili Nuts
Curried Almonds
Spiced Apricot Punch
Cranberry Wine Punch
Padre Punch
Hot Buttered Rum Punch
Tropical Tea
Mulled Cider
Hot Mint Malt
Spicy Tomato Juice Cocktail
Mediterranean Coffee
Bishop's Wine
Hot Spiced Burgandy
Fennel-Bean Soup
Lentil Soup, Crescenti Style
Potato Soup, Florentine Style
Touch of Green Soup with Goat Cheese Topping
Hamburger Soup
Minestrone Soup
Oxtail Soup
Georgia Peanut Soup
Sweet-Hot Pumpkin Soup
Golden Squash Soup with Pesto Topping
Hearty Alphabet Soup
Split-Pea Soup
Swedish Cabbage Soup
French Onion Soup
Herbed Spinach Soup
Tavern Soup
Tortilla Soup
Turkey Noodle Soup
Killarney Chowder
Down East Corn Chowder
New England Clam Chowder
Bouillabaisse
Barbecue Beef Sandwiches
Chili Dogs
Sloppy Jane Sandwiches
Sloppy Joes
Ham-Stuffed French Rolls
Welsh Rarebit
Beef Burritos
Flemish Carbonades
Old World Sauerbraten
Pot Roast with Creamy Mushroom Sauce
Scandinavian Dilled Pot Roast
Glazed Corned Beef
Corned Beef
Spicy Brisket over Noodles
California Tamale Pie
Cheddar Cheese Meat Loaf
Family Favorite Meat Loaf
Italian Meatball Stew
Shell Casserole
Spaghetti Meat Sauce
Swedish Cabbage Rolls
German short Ribs
Homestyle Short Ribs
Marco Polo Short Ribs
Beef Burgundy
Teriyaki Steak
Chili con Carne
Farm-Style Stew
Hungarian Goulash
Baja Beef & Beans
Chinese Pepper Steak
Swiss-style Beef Birds
Creole-Asian Strips
Flank Steak in Mushroom Wine Sauce
Gingery Beef Strips
Stuffed Flank Steak with Currant Wine Sauce
Old-Fashioned Beef Stew
New England Chuck Roast
Beef Stroganoff
Indonesian Pork
Homestead Ham Loaf
Chinese-style Country Ribs
Buck County's Spareribs
Soy-Glazed Spareribs
Barbecued Spareribs
Rio Grande Country Ribs
Rathskeller Pork
Autumn Pork Chops
Corn-Stuffed Pork chops
Hawaiian Pork Chops
Plantation Pork Chops
Cranberry Pork Roast
Black Bean Chili with Pork
Crockery Ham
Knockwurst with Hot German Potato Salad
Kielbasa & Napa Cabbage
Fruited Lamb Roll
Marinated Leg of Lamb
Algerian Lamb Shanks
Greek Herbed Lamb with Rice
Mexican Lamb with Red Wine
Irish Lamb Stew
Cashew Chicken
Caribbean "Jerked" Chicken
Kowloon Chicken
Venetian Chicken
Chicken Breasts, Saltimbocca Style
Sorrento Chicken Roll-ups
Chicken Tetrazzini
Arroz Con Pollo
Chicken Ole
North-of-the-Border Pozole
Chinese Roast Chicken
Chicken Tortilla Casserole
Touch -of-the-Orient Chicken Rolls
Chicken Chop Suey
Curried Island Chicken
Mission Chicken
Paella
Thai Chicken
Nostalgic Chicken & Herbed Dumplings
Tarragon Chicken Thighs
Red & Gold Sweet-Sour Chicken
Jambalaya
Cornish Hens with Cherry Sauce
Cornish Hends with Lime Glaze
Burgundy-basted Duckling
Imperial Duckling
Orange-Cranberry Turkey Fettuccine
Stuffed Turkey Breast
Cran-Orange Turkey Roll
Turkey with Leek & White Wine Sauce
Turkey Fillets, Barbecue Style
Southeast Asian-style Meatballs
Turkey Lasagna
Short-Cut Turkey Chili
Ground Turkey Vegetable Round
Sausage Polenta Pie
Refried Black Beans
Southwest Beef & Pintos
Hot Sausage & Bean Stew
Fiesta Turkey & Bean Salad
Confetti Bean Casserole
Favorite Baked Beans
Fresh Black-eyed Peas
Pizza Beans
Sweet-Sour Bean Trio
Sour Cream Limas
Savory Tomato Limas
Mac's Kidney Beans
Slow-Cooker Cassoulet
Rhineland Sweet-Sour Cabbage
Carrots in Dilled Wine Sauce
Orange-Glazed Ginger Carrots
Corn-Bacon Pudding
Corn Stuffing Balls
Mock Chile Relleno
Eggplant-Artichoke Parmigiana
Green Beans, Portuguese Style
Leeks au Gratin
Sweet-Sour Baby Onions
Lemon Parsnips & Carrots
Stuffed Green Peppers
Herbed Squash Trio
Stuffed Honeyed Sweet Potatoes
Stuffed Potatoes
Old-Fashioned Stewed Tomatoes
Calabacitas
Creole Zucchini
Curried Barley
Orange Barley Casserole
Lentil Casserole
Couscous Provencal
Shades of Autumn Rice
Marinara Sauce
Vegetarian Sauce
Traditional Plum Pudding
Persimmon Pudding
Hot Lime Sauce
Chocolate Pudding Cake
Blueberry Coffee Cake
Carrot Coffee Cake
Banana Nut Bread
Blueberry & Orange Bread
Cornbread
Steamed Molasses Bread
Peanut Butter Bread
Tropical Bread with Brandy Hard Sauce
Blueberry Brown Bread
Pumpkin Nut Bread
Date & Nut Loaf
Apple Peanut Crumble
Kahlua Bread Pudding
Nectarine Chutney
Fresh Mango Chutney
Down-Home Rhubarb
Homestyle Applesauce
Chocolate Fondue
Stewed Pears with Ginger
St. Helena Pears
Chocolate Mint Dessert
Rosy Cinnamon Applesauce
Homestyle Bread Pudding
Fruit Medley
Gar's Famous Mincemeat
Apple Brown Betty
Apple-Cranberry Compote
Holiday Fruit Compote
Orange-Prune Compote
Baked Apples
Grandma's Rice Pudding
Traditional Apple Butter
Trade Winds Baked Custard
I had no idea there were that many recipes in this little book lol. Let me know what you want me to share.
BTW the name of the book is "Mable Hoffman's Crockery Cookery" The Berkley Publishing Group, Copyright 1995 revised edition
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Thanks, Duh! :thx: I copied and printed the list and it's five pages long! :yikes: Well, the recipes with lamb caught my eye, but we can certainly skip those unless I win the lottery. :rofl1: Now, that I've got the list, if you don't mind I'd like to mull over it for a while and decide which ones I REALLY, REALLY want so you don't have to do a lot of typing.
Well, it's cold and snowing, so I'm stuck in the house. :( I saw a few things that stood out, sound good and would go with hot coffee or tea, plus I probably have the ingredients on hand. :wink5: The Banana Nut Bread, Apple Brown Betty, Blueberry Coffee Cake and Carrot Coffee Cake. No hurry, Duh, just when ever you get a chance. I don't need them all at once. :smileyNo:
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:wink5: I'm pretty new to the whole Crockpot era! Actually, all my friends have been using them for years and years, but I was always very leery of leaving something plugged in and heating for that length of time when I wasn't home. :SmileyFear: Even now, I only use mine when I know I'm going to be around all day. :ScratchHead:
My BF feels the same way.
I put mine on top of my stove. The stove has an outlet built in. So I know it wont melt/burn any countertop etc there.
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Hey, that's a good idea, Wrennie!!! :idea: Unfortunately, I don't have an outlet on my stove, :smileyNo: but since I'm home much more now, I can just use it on the days when I'm home. :wink5: Actually, whenever I use it I put my insulated cookie sheet under it because I was always worried about it ruining my countertop. :scaredy:
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Banana Nut Bread
Make about 6 servings
A great way to use ripe bananas. Serve slices of this bread plain, or spread with peanut butter, cream cheese or marmalade.
1/3 cup vegetable shortening
1/2 cup sugar
2 each eggs
1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas (2 medium)
1/2 cup chopped walnuts
Place a metal rack or trivet in a slow cooker.
Grease a 5 or 6 cup mold; set aside.
Cream shortening and sugar in a large bowl.
Add eggs and beat well.
In another bowl combine dry ingredients;
add to creamed mixture alternately with mashed banana, blending well after each addition.
Stir in nuts.
Pour into prepared mold.
Cover mold with foil.
Add 2 cups hot water to slow cooker. Place mold on rack in cooker.
Cover and cook on HIGH about 3 hours or until bread is firm.
Remove from cooker. Let stand 10 minutes in mold. Loosen edges with a small spatula; invert on plate. Slice and serve warm.
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Apple Brown Betty
Makes 4 or 5 Servings
For a special treat, top this dessert with light cream or a scoop of ice cream.
5 slices Bread, cut into 1/2 inch cubes
1/2 cup Margarine or butter, melted
1/2 tsp Ground cinnamon
1/4 tsp Freshly grated nutmeg
1/8 tsp Salt
3/4 cup Packed brown sugar
4 med cooking apples, peeled, cored and chopped
In a medium bowl, mix bread cubes with margarine or butter, cinnamon, nutmeg, salt and brown sugar.
Arrange in alternate layers with apples in a slow cooker.
Cover and cook on HIGH 1 1/2 to 2 1/2 hours or until apples are tender.
Serve warm.
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I made my pot roast with the cream soups like Dianna posted, yesterday. Only difference is I added 1 clove of chopped garlic. Was it ever GOOD that way!
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Blueberry Coffee Cake
Makes 4 to 6 servings
This dense blueberry coffee cake tastes great and would be ideal for Sunday Brunch.
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 each egg, beaten
1/4 cup vegetable oil
2 Tbsp milk
1/2 tsp vanilla extract
1 cup fresh or thawed frozen blueberries, drained
cinnamon sugar or powdered sugar
Grease a 1 1/2 quart mold or baking dish.
In a bowl, combine flour, sugar, baking powder and salt.
Add egg, oil, milk and vanilla; beat until smooth, Fold in blueberries.
Pour into prepared mold. Place in a slow cooker.
Cover mold with 4 or 5 paper towels.
Cover and cook on HIGH 3 or 4 hours.
Cool on rack 5 minutes.
Remove from mold and sprinkle with cinnamon sugar or powdered sugar.
Serve warm.
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Carrot Coffee Cake
Makes 4 to 6 servings
Not quite as sweet or rich as traditional carrot cake, this version is just right for brunch. For special occasions, drizzle with powdered-sugar frosting.
2 each eggs
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tsp ground cinnamon
1 cup grated carrot (2 medium)
Place a metal rack or trivet in a slow cooker.
Grease and flour a 6 cup mold.
In a large bowl, beat eggs. Add sugar gradually, beating until slightly thickened.
Add oil gradually and continue breating until thoroughly combined.
Stir dry ingredients together and then stir into liquid mixture until smooth.
Stir in carrots.
Pour into prepared mold. Cover with foil.
Pour 2 cups hot water into slow cooker.
Place covered mold on rack.
Cover and cook on HIGH about 3 1/2 hours or until firm.
Remove from slow cooker. Let stand at room temperature 10 minutes. Loosen cake from sides of mold with a small spatula.
Invert onto cooling rack.
Cut into thin wedges to serve.
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I'm not sure I'd go to all this work for desserts but they are interesting recipes.
These recipes will go into my database so don't worry about asking for them. Someday I hope to have all my recipes in the computer. So I don't have to go through 8 recipe books looking for the one recipe I want.
I even cross reference my computer files so the recipe is in several different places encase it has several memorable characteristics.
Before my crockpot broke I used to put it on top of my acrylic cutting board. It never managed to hurt that. It's one of those you get at wal-mart. And the bottom of that crockpot got hot. It was one of the cheap ones, I got it at big lots.
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For christmas I bought myself a subscription to cook's illustrated website. I've been busy going through their entire recipe collection. As soon as I've picked out all the recipes I like I'm going to start transfering them to my database. It's going to just about double the number or recipes I have in the computer.
I wonder if I can insure the data in my computer lol. If the computer dies I'm going to me moaning for months.
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Here are some appetizers from the book.
Party-style Ratatouille
Keep this warm in the slow cooker and let guests help themselves.
1 med Eggplant, peeled and finely chopped
1 each Zucchini, chopped
1/4 cup Sun-dried tomatoes in oil, drianed and chopped
1 each Yellow bell pepper, finely chopped
1 med Red onion, finely chopped
1 clove Garlic, crushed
1/4 cup Fresh cilantro, chopped
3 Tbsp Fresh basil, chopped
2 Tbsp Olive or vegetable oil
2 Tbsp White wine vinegar
1/2 tsp Salt
1/4 tsp Pepper
Pita or sourdough rolls, cut into small wedges
Combine all ingredients except bread in a slow cooker. Coer and cook on LOW 6 to 7 hours or until vegetables are tender. Spoon on pita or sourdough wedges.
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Short-Cut Chili con Queso
A hearty, easy dip that's always a hit at potlucks or family get-togethers.
1 lb pasteurized processed cheese spread, cubed
1-16oz can chili without beans
4 each green onions, finely chopped
1-4 oz can diced green chiles, drained
corn or tortilla chips
Combine cheese spread, chili, green onions and chiles in a slow cooker. Cover and heat on LOW 2 to 3 hours. Serve as a dip for corn or tortilla chips.
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Refried Bean Dip
1-16oz can Refried Beans
1 cup Cheddar cheese, shredded
1/2 cup Green onions, chopped
2 Tbsp Taco sauce
Tortilla or corn chips
In a slow cooker, combine beans, cheese, onions and taco sauce. Cover and heat on LOW 2 to 2 1/2 hours. Used as a dip for tortilla or corn chips.
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All-American Snack
Makes about 3 quarts
Feel free to mix and match other cereals in the same amounts.
3 cups Thin pretzel sticks
4 cups Wheat Chex cereal
4 cups Cheerios cereal
1-13oz Salted peanuts
1 tsp Garlic salt
1 tsp Celery salt
2 Tbsp Seasoned salt
2 Tbsp Grated Parmesan cheese
1/4 cup Margarine or butter, melted
In slow cooker, mix together pretzels, cereals, and peanuts, Sprinkle with garlic salt, celery salt, seasoned salt and cheese. Drizzle mixture with the margarine or butter and toss until well mixed. Cover and cook on LOW 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as an appetizer or snack.
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East Indian Snack
Makes about 6 cups
Enjoy a snack that's just a little different; adjust the amount of curry powder to suit your taste.
1 - 5 oz can Crisp Chinese noodles
1 1/2 cup Salted cashew nuts
2 cups Rice Chex cereal
1/2 cup Flaked Coconut
1 tsp Curry powder
1/4 tsp Ground Ginger
1/4 cup Margarine or butter, melted
1 Tbsp Soy sauce
In slow-cooker, mix together noodles, cashews, cereal and coconut. Sprinkle with curry and ginger. Add margarine or butter and soy sauce. Toss until well mixed. Cover and cook on LOW 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.
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Chili Nuts
Makes about 5 cups
this spicy snack is just the thing for the next time you sit down to watch a television event. Have lots of cold drinks available, too.
2 - 12 oz cans Cocktail peanuts
1/4 cup Margarine or butter, melted
1 - 1 5/8 oz pkg Chili seasoning mix
Add nuts to a slow cooker. Pour margarine or butter over nuts and sprinkle with dry chili mix. Toss until well mixed. Cover and heat on LOW 2 to 2 1/2 hours. turn control to HIGH, remove top, and cook on HIGH 10 or 15 minutes. Serve warm or cool in small nut dishes.
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Curried Almonds
Makes aobut 3 cups
Each brand of curry powder is different. Try several and select your favorite blend.
2 Tbsp Margarine or butter, melted
1 Tbsp Curry powder
1/2 tsp Seasoned salt
1 lb Blanched Almonds
Combine margarine or butter with curry powder and seasoned salt in a medium bowl. Stir in almonds. Add to a slow cooker. Cover and cook on LOW 2 to 3 hours. Turn to HIGH, uncover and cook 1 to 1 1/2 hours. Serve hot or cold as a snack.
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looks like this is going to be a big long topic. I love those.
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Thanks a bunch, Duh! :thx: These recipes really sound great, except for the eggplant one! :rofl1:
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lol please feel free to ask for more recipes. None of these are all that long and they are easily typed in. Probably over time I'll get them all typed in. I just do it faster if I am motivated like someone asks for them.
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here are some more crockpot recipes that are in my database that I missed the first time. At least I think I did.
Ada's Beans
Makes 8 servings
1 lb Red Beans, cooked
1 tsp Whole Allspice
2 tsp Sugar
2 Tbsp Chili powder
Cumin and oregano to taste
1 sm can Tomato sauce
1 sm Onion, chopped
1 clove Garlic, crushed and minced
1. Add all ingredients and simmer until beans are tender, about 1 1/2 hours.
2. Remove whole allspice before serving.
3. Serve over spanish rice with lots of warm tortillas.
NOTE: Can be done in a crock pot.
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Corned Beef & Cabbage
Makes 4 servings
2 med. Onions, yellow 1 med. Cabbage, green
6 whole Cloves 8 Peppercorn
3 1/2 lb Corned beef 6 Russet Potatoes
3 lg Carrots Hot Mustard
2 Bay leaves 6 Coriander seeds
Stud the onions with the cloves. Put beef in large pot add onions, carrots, bay leaves, peppercorns, coriander and enough water to cover. Bring to a boil over hi heat. Reduce heat to low. Simmer for 2 hours.
Cut Cabbage into 6 wedges. Cut potatoes into 1 inch chunks. Add cabbage & potatoes to beef then cover and simmer about 25 minutes.
Transfer meat and veggies to platter, strain broth and return to pan cook on hi heat until reduced by 1/3 season to taste.
Moisten beef with juice and serve.
Prepare hot mustard and serve as a condiment along with the juice and horseradish sauce if desired.
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Padre Punch
Makes 8 servings
1 can froen orange juice, partially thawed
3 orange juice cans of water
4 cups apple cider
1 tsp freshly grated nutmeg
3/4 tsp ground ginger
2 cinnamon sticks
5 whole cloves
Orange slices
In a slow cooker, combine orange juice, water, cider, nutmeg and ginger. Tie cinnamon and cloves in a small cheesecloth bag; add to cooker. Cover and heat on low 4 to 6 hours. Remove cheesecloth bag. Garnish with orange slices. Keep hot and serve punch from slow cooker.
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Pat's Lentil Spaghetti Sauce
Makes 10 servings
1 cup Onion, chopped
2 each Green peppers, diced
2 tsp Oil
1 tsp Pepper
7 Tbsp Oregano
1 Tbsp Parsley
1 Tbsp Basil
1 tsp Garlic powder
4 cups Tomato sauce
1 cup Tomato paste
4 cups Water
1-1/2 cups Lentils, rinsed
16 oz can Mushrooms, drained
2 Tbsp Parmesan cheese
1. Saute onions and green peppers in oil about 10 minutes. Until tender.
2. In a crockpot combine the onion mixture and the seasonings, tomato sauce, tomato paste, lentils, mushrooms, water and cheese.
3. Simmer on low for 2 to 3 hours, stirring occasionally, keep pot uncovered.
4. Prepare pasta according to package insturctions 10 minutes prior to meal.
5. Serve over hot pasta with more grated Parmesan cheese.
Note: I like to have chopped dried tomatoes in my sauce they taste great when reconstituted. I also like to use a can of the italian diced tomatoes to the sauce. This can be done in a crockpot.
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Spiced Apricot Punch
Makes 12 servings
46 oz can Apricot nectar 2 Tbsp Lemon Juice
3 cups Orange juice 3 Cinnamon sticks
1/4 cup Brown sugar, packed 1/2 tsp Whole cloves
In a slow cooker, combine apricot nectar, orange juice, brown sugar and lemon juice. Tie cinnamon and cloves in a small cheesecloth bag; add to juices. Cover and heat on low 2 to 5 hours. Remove cheesecloth bag. Serve hot.
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Hey, Duh, this Spiced Apricot Punch sounds awesome, especially on a cold night like tonight. :yesssss: Actually, I've got everything I need to make it, EXCEPT for the Aprilcot Nectar!!! :SmileyFit: I just stocked up on grapefruit juice and grape juice, but I didn't get any apricot this time!!! :smileyNo:
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Sounds like it's time to experiment lol. Probably not. Although I think you could do it with apple juice.
Have you seen any other recipies that you would like me to add? I've still got most of my database to go throught to cross reference into a crockpot chapter so I may be adding some more if I find them from there. After that I'll add any that I find on the Cook's Illustrated website that I joined. So far I haven't really run accross any from there.
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Well, I make Oxtail stew, but never did Oxtail soup, so I would like to see what that's like and what it has in it. :wink5:
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Oxtail Soup
Makes 6 to 8 servings
This richly flavored soup is a meal in itself. If leeks are not available, substitute one onion.
1 lb oxtails
1 tomato, chopped
1 carrot, peeled and chopped
1 turnip, peeled and sliced
1 leek, halved and sliced
1 clove garlic, crushed
1/2 cup rose wine
5 to 6 cups water
1/2 tsp dried dill weed
1/2 cup frozen green peas
1 Tbsp chopped fresh basil
Combine oxtails, tomato, carrot, turnip, leek, garlic, wine, water, and dill in a slow cooker. Cover and cook on LOW 4 to 6 hours. Remove oxtails; chop meat and discard bones. Return meat to cooker. Cover and cook on LOW 2 to 3 hours. Add peas about 30 minutes before serving. Sprinkle with basil and serve hot.
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Cranberry Wine Punch
Makes 6 to 8 servings
This deep crimson punch will add sparkle to any holiday occasion.
2 cups cranberry-raspberry juice
1 cup water
3/4 cup sugar
1 bottle (750 ml) Burgundy wine
1 lemon (unpeeled), thinly sliced
2 cinnamon sticks
6 whole cloves
Combine juice, water, sugar, wine and lemon in a slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to cooker. Cover and heat on low 1 to 2 hours. Remove cheesecloth bag. Punch may be kept hot and served from slow cooker on the lowest setting.
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Hot Buttered Rum Punch
Makes 10 to 12 servings
Add more or less rum, depending on your taste.
3/4 cup packed brown sugar
4 cups water
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground allspice
3/4 tsp ground cloves
2 - 1 lb cans jellied cranberry sauce
4 cups pineapple juice
1 cup rum
cinnamon sticks
butter
In a slow cooker, combine brown sugar, water, salt, nutmeg, cinnamon, allspice and cloves. Break up cranberry sauce with a fork. Add cranberry sauce, pineapple juice and rum to cooker. Cover and heat on low 3 to 4 hours. Serve hot in individual mugs with cinnamon sticks. Dot each mug with butter.
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Tropical Tea
Makes 10 servings
If your slow cooker is cold. Warm it first with hot tap water so it won't crack when the boiling water is added.
6 tea bags
6 cups boiling water
1/3 cup sugar
2 Tbsp honey
1 1/2 cups orange juice
1 1/2 cups pineapple juice
1 orange (unpeeled), sliced
2 cinnamon sticks
Put tea bags into a slow cooker. Warm up the crock pot with hot tap water and then pour out. Pour boiling water over tea bags; cover and let stand 5 minutes. Remove tea bags. Stir in sugar, honey, orange juice, pineapple juice, orange slices and cinnamon sticks. Cover and heat on low 2 to 3 hours. Serve from cooker.
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There are a few more recipes. I guess I'll just do a few whenever I have time.
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Thanks, Duh! :thx: Boy, the oxtail soup sounds good and it has a few more things in it than my stew. :wink5: It sure will be great some cold winter evening! :Whis:
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i'm glad you liked the recipe. I think I'll stick a couple more in now.
Mulled Cider
Makes 10 to 12 servings
A slow cooker keeps hot cider at the ideal temperature until you are ready to serve it.
2 qts apple cider
1/4 cup packed brown sugar
1/8 tsp ground ginger
1 orange sliced with peel on
2 cinnamon sticks
1 tsp whole cloves
Combine cider, sugar, ginger and orange in a slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to cooker. Cover and heat on LOW 2 to 5 hours. Remove cheesecloth bag. Serve from cooker.
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Hot Mint Malt
Serves 6
It's easy to produce a favorite chocolate mint drink in your slow cooker.
3 to 4 chocolate-covered, cream filled mint patties
5 cups milt
1/2 cup malted milk powder
1 tsp vanilla extract
Whipped cream
In a slow cooker, combine mint patties, milk, malted milk powder, and vanilla. Cover and heat on LOW 2 hours. Beat with a rotary beater until frothy. Pour into cups; top with whipped cream.
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Spicy Tomato Juice Cocktail
Makes about 6 cups
For additional spiciness, add a cup of salsa to this juice.
4 lbs Fresh Tomatoes 12 to 14
1/2 cup chopped celery
1/4 cup chopped onion
2 Tbsp Fresh lemon juice
1 1/2 tsp sugar
1/2 tsp salt
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
Wash tomatoes; remove stem ends and cores. Remove seeds and chop tomatoes. In a slow cooker, combine tomatoes, celery and onion. Cover and cook on LOW 8 to 10 hours. Press through a food mill or sieve. Return juice to slow cooker. Cover and cook on high 30 minutes. Add lemon juice, sugar, salt, horseradish, Worcestershire sauce and hot sauce. Cook on HIGH another 10 minutes. Cover and refrigerate until chilled.
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Thanks, Duh! :thx: The Spicy Tomato Juice Cocktail sounds great, but I guess this one will have to wait until next year when I have some fresh tomatoes from my garden. :yesssss: No sense even trying this and expecting it to taste good with store-bought tomatoes! :smileyNo:
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I was thinking of cheating and using canned tomato juice. I love V8 but can't afford it.
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Hey, Duh, that would probably work, :yesssss: and I don't see any reason why it wouldn't! What a GREAT idea! :idea: I like V8 too, there's just something about it that's good and so healthy tasting! :laughmao:
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Mediterranean Coffee
This popular chocolate-coffee combination is further enhanced with spices and citrus flavors.
2 qts strong black coffee
1/4 cup chocolate syrup
1/3 cup sugar
1/2 tsp anise flavoring (optional)
4 sticks cinnamon
1 1/2 tsp whole cloves
peel of 1 orange, in strips for twists
peel of 1 lemon, in strips for twists
Whipped Cream
Combine coffee, chocolate syrup, sugar, and anise, in a slow cooker. The cinnamon and cloves in a small cheesecloth bag; add to cooker. Cover and cook on LOW 2 to 3 hours. Remove cheesecloth bag. Ladle coffee into cups. Add a twist of lemon peel, a twist of orange peel and a dollop of whipped cream to each cup.
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Bishop's Wine
Makes 10 servings
Put this together several hours ahead for flavors to blend together.
2 Tbsp whole cloves
3 Oranges
2 (750 ml) bottles dry red or white wine
1/2 cup sugar
1 cinnamon stick
Stick whole cloves into peel of oranges. Prick skin several times with a fork. Place in bottom of a slow cooker. Add wine, sugar and cinnamon. Cover and cook on LOW 3 to 4 hours. Serve hot from the cooker. If desired, cut oranges into wedges as a garnish for each serving.
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Hot Spiced Burgundy
Combine ingredients in your slow cooker and let flavors blend while you prepare accompanying treats.
2 Tbsp sugar
2 Tbsp Fresh lemon juice
1/2 tsp freshly ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup hot water
1 (750 ml) bottle burgundy wine
In a slow cooker, combine sugar, lemon juice, cinnamon, nutmeg and water. Stir until well blended. Pour in wine, cover, and heat on LOW 2 to 2 1/2 hours. Serve hot from the cooker.
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We have reached the soups and sandwiches chapter lol
Fennel-Bean Soup
Makes 6 to 8 servings
When you trim the fennel, save a few small clusters of feathery leaves to sprinkle on each bowl of soup just before serving.
2 carrots, peeled and sliced 1/8 inch thick
1 small fennel bulb, trimmed and sliced
1 large onion, chopped
1 clove garlic, crushed
4 cups chicken broth
1/2 tsp salt
1/8 tsp pepper
1 15 oz can cannellini beans (white kidney beans), undrained
2 cups coarsely shredded fresh spinach
Fennel Leaves for garnish
In a slow cooker, combine carrots, fennel, onion, garlic, chicken broth, salt and pepper. Cover and cook on LOW 7 to 8 hours or until carrots are tender but not mushy. Turn control to HIGH. Add beans with liquid and shredded spinach. Cover and cook on HIGH 20 to 25 minutes. Spoon hot soup into large soup bowls. Top each with sprigs of fennel leaves.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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. :unsure:
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I'm so glad you caught that. It should read 2 quarts of strong black coffee.
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Thanks for clearing that up Duh! :thx: 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. :wink5: 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. :smileyNo: This really sounds tasty, and I think I'm going to make it Christmas Day. ;)
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> > > >I hope you had a great christmas!< < < <
This 10 word minimum is a bummer.
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Thank you, Duh! :thx: I hope you had a great Christmas too! :wink5:
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
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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. :wink5:
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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.
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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!!! :yikes: :rofl1: This sounds really good, and I like the taste of cabbage in soup. :yesssss:
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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.
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Well, Duh, I love French Onion Soup, but when I make it there is only one recipe I will ever use. :wink5: 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.
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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.
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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.
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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.
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Well that's enough for today. Hope you like them. guess who didn't use enough words lol.
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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!! :ThumbUp: