A traditional favorite fashioned for the crock pot.
Sweet and Sour Chicken
1 lb. bag baby carrots
1 bell pepper, seeded and sliced thin
1 onion, sliced thin
1 lb. boneless, skinless chicken breasts
20 oz. can pineapple tidbits
1/3 c. brown sugar
1 Tbsp. soy sauce
2 tsp. chicken bullion granules
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. garlic powder
3 Tbsp. corn starch
1/4 c. water
3 c. cooked rice
Add carrots, bell pepper and onions to crock pot. Top with chicken. Drain pineapple and reserve juice. Place pineapple over chicken. Mix [pineapple juice with brown sugar, soy sauce, ginger, garlic, water and corn starch. Pour over chicken. Cook on low 6 - 7 hours. Serve over rice.
Tuesday, March 28, 2006
Sunday, March 19, 2006
Seven Layer Bars
A classic recipe adapted for the crock pot.
Seven Layer Bars
2 tablespoons light, soft tub margarine, melted
1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 tablespoons butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup fat-free sweetened condensed milk
Layer ingredients in a bread or cake pan that fits in your slow cooker, in the order listed. Do not stir. Cover and bake on high two to three hours, or until firm. Remove pan and uncover. Let stand five minutes. Unmold carefully on plate and cool. Makes 18 servings.
Seven Layer Bars
2 tablespoons light, soft tub margarine, melted
1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 tablespoons butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup fat-free sweetened condensed milk
Layer ingredients in a bread or cake pan that fits in your slow cooker, in the order listed. Do not stir. Cover and bake on high two to three hours, or until firm. Remove pan and uncover. Let stand five minutes. Unmold carefully on plate and cool. Makes 18 servings.
Friday, March 17, 2006
Crock Pot Lasagna
All the flavor of lasanga without the fuss.
Crock Pot Lasagna
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Crock Pot Lasagna
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours. 10 Servings
Tuesday, March 07, 2006
African Chicken Stew
If you like curry you will love this.
African Chicken Stew
1 lb. boneless skinless chicken, cut into bite sized pieces
1/2 tsp. ground ginger
1 tsp. paprika
1/2 tsp. nutmeg
1 tsp. coriander
1/2 tsp. cinnamon
1 tsp. allspice
2 Tb. oil
15 oz. can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
3 c. chicken stock
1/4 c. natural peanut butter
2 yams, peeled and cut into chunks
2 Tb. red wine vinegar
2 Tbsp. dried parsley
Fry vegetables and spices in the oil until vegetables are tender and spices are fragrant (about 3 minutes). Add chicken, cook until golden brown. Add to crock pot. Add stock, tomatoes and Peanut Butter. Cook 4-5 hours on high or 6-7 hours on low.
African Chicken Stew
1 lb. boneless skinless chicken, cut into bite sized pieces
1/2 tsp. ground ginger
1 tsp. paprika
1/2 tsp. nutmeg
1 tsp. coriander
1/2 tsp. cinnamon
1 tsp. allspice
2 Tb. oil
15 oz. can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
3 c. chicken stock
1/4 c. natural peanut butter
2 yams, peeled and cut into chunks
2 Tb. red wine vinegar
2 Tbsp. dried parsley
Fry vegetables and spices in the oil until vegetables are tender and spices are fragrant (about 3 minutes). Add chicken, cook until golden brown. Add to crock pot. Add stock, tomatoes and Peanut Butter. Cook 4-5 hours on high or 6-7 hours on low.
Wednesday, March 01, 2006
Sunday, December 25, 2005
Turkey Breast with Cranberry Sauce
For the holidays or any time of year. Turkey Breast with Cranberry Sauce 1 bone in turkey breast 1 package onion soup mix 1 can cranberry sauce 1/2 cup water Mix sauce, soup mix and water and place in the bottom of the crockpot. Add turkey breast. Cook on high for 2 hours. Then turn to low and cook 4 to 6 hours more. Remove turkey from crockpot, let stand 10 minutes. Slice and serve with sauce.
Thursday, December 22, 2005
Chocolate Peanut Butter Pudding Cake
This is so easy to make and very delicious.
Chocolate Peanut Butter Pudding Cake
1/2 cup all-purpose flour
3/4 cup granulated sugar, divided
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1/4 cup creamy peanut butter
3 tablespoons unsweetened cocoa
1 cup boiling water
In a bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla extract; stir until smooth. Mix in peanut butter. Pour into crockpot. In same mixing bowl, stir together remaining 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour mixture over batter in cooker. DO NO STIR. Cover and cook on HIGH for 2 to 3 hours or until a wooden pick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and nuts.
Chocolate Peanut Butter Pudding Cake
1/2 cup all-purpose flour
3/4 cup granulated sugar, divided
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1/4 cup creamy peanut butter
3 tablespoons unsweetened cocoa
1 cup boiling water
In a bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla extract; stir until smooth. Mix in peanut butter. Pour into crockpot. In same mixing bowl, stir together remaining 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour mixture over batter in cooker. DO NO STIR. Cover and cook on HIGH for 2 to 3 hours or until a wooden pick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and nuts.
Monday, December 19, 2005
Converting Recipes For The Crock Pot
Just came across this very imformative article today about how to convert recipes for crock pot cooking.
Adapting Your Recipes for the Slow Cooker
by Sherry Frewerd
Now that you’ve started using your crock pot slow cooker regularly, you’re probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you’re using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5–2hrs High or 4-6hrs Low in Crock pot
35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot
50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot
If you’re like most families, your slow cooker supplies lots of food per meal, so you’ll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
About the Author: Sherry Frewerd publishes Family Crock Pot Recipes http://familycrockpotrecipes.com and Recipes to Live By http://theres-more-to-life-than-food.typepad.com/recipes_to_live_by . Both sites are full of delicious recipes that families love.
Article Source: http://www.ladypens.com
Adapting Your Recipes for the Slow Cooker
by Sherry Frewerd
Now that you’ve started using your crock pot slow cooker regularly, you’re probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you’re using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5–2hrs High or 4-6hrs Low in Crock pot
35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot
50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot
If you’re like most families, your slow cooker supplies lots of food per meal, so you’ll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
About the Author: Sherry Frewerd publishes Family Crock Pot Recipes http://familycrockpotrecipes.com and Recipes to Live By http://theres-more-to-life-than-food.typepad.com/recipes_to_live_by . Both sites are full of delicious recipes that families love.
Article Source: http://www.ladypens.com
Thursday, December 15, 2005
Crock Pot Pot Roast
A delicious meal for any occasion.
Pot Roast
3 - 5 lb. beef roast
salt
pepper
2 onions, cut into chunks
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
3 stalks celery, cut into chunks
10 button mushrooms
2 Tbsps. olive oil
Place all vegetables in crock pot. Heat olive oil in a dutch oven until ripples form. Season roast on all sides with salt and pepper. Brown roast on all sides. Place on top of vegetables. Cover crock pot. Cook in high for 5 - 6 hours or low for 8 - 9 hours.
Pot Roast
3 - 5 lb. beef roast
salt
pepper
2 onions, cut into chunks
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
3 stalks celery, cut into chunks
10 button mushrooms
2 Tbsps. olive oil
Place all vegetables in crock pot. Heat olive oil in a dutch oven until ripples form. Season roast on all sides with salt and pepper. Brown roast on all sides. Place on top of vegetables. Cover crock pot. Cook in high for 5 - 6 hours or low for 8 - 9 hours.
Wednesday, December 14, 2005
Crock Pot Ropa Vieja
Traditional Cuban style Ropa Vieja. Serve with black beans and rice.
Ropa Vieja
One 2 ¼ to 2 ½ pound chuck roast or two 1 ¼ pound flank steaks
2 teaspoons fine sea or kosher salt, plus more for seasoning the beef
Freshly ground pepper
Onion powder
3 tablespoons canola oil
½ cup Sofrito
¼ teaspoon ground cumin
Two 8-ounce cans tomato sauce
1 ½ cups water
3 tablespoons coarsely chopped pimiento-stuffed olives
2 bay leaves
4 celery stalks, with leaves, cut into ¼-inch dice
3 medium carrots, trimmed and cut into ¼-inch dice
1 cup fresh or frozen green peas
Pound the chuck roast or flank steaks out with a heavy meat mallet until about ½ inch thick. Season both sides of the beef generously with salt, pepper and onion powder. Heat the oil in a large, oven-proof, heavy skillet over high heat until rippling. Add the beef and cook it until well browned on both sides, about 10 minutes. Drain or spoon off most of the fat from the pan. Stir in the sofrito, 2 teaspoons salt, and the cumin and bring to a boil. Stir in the tomato sauce, water, olives, and bay leaves. Add beef, sauce to crock pot. Cook on high 4 hours or low 6 hours. Shred the meat coarsely by hand or using two forks. Return it to the crock pot and add the celery and carrots. Cover and cook about 30 minutes more or until the vegetables are tender. Stir in the peas and cook a few minutes more.
Ropa Vieja
One 2 ¼ to 2 ½ pound chuck roast or two 1 ¼ pound flank steaks
2 teaspoons fine sea or kosher salt, plus more for seasoning the beef
Freshly ground pepper
Onion powder
3 tablespoons canola oil
½ cup Sofrito
¼ teaspoon ground cumin
Two 8-ounce cans tomato sauce
1 ½ cups water
3 tablespoons coarsely chopped pimiento-stuffed olives
2 bay leaves
4 celery stalks, with leaves, cut into ¼-inch dice
3 medium carrots, trimmed and cut into ¼-inch dice
1 cup fresh or frozen green peas
Pound the chuck roast or flank steaks out with a heavy meat mallet until about ½ inch thick. Season both sides of the beef generously with salt, pepper and onion powder. Heat the oil in a large, oven-proof, heavy skillet over high heat until rippling. Add the beef and cook it until well browned on both sides, about 10 minutes. Drain or spoon off most of the fat from the pan. Stir in the sofrito, 2 teaspoons salt, and the cumin and bring to a boil. Stir in the tomato sauce, water, olives, and bay leaves. Add beef, sauce to crock pot. Cook on high 4 hours or low 6 hours. Shred the meat coarsely by hand or using two forks. Return it to the crock pot and add the celery and carrots. Cover and cook about 30 minutes more or until the vegetables are tender. Stir in the peas and cook a few minutes more.
Monday, December 12, 2005
Smothered Chicken
Comfort food at it's finest.
Crock Pot Smothered Chicken
1 whole chicken, cut up and skin removed if desired
2 stalks celery, chopped
1 onion, chopped
1 bell pepper, seeded and chopped
2 carrots, peeled and sliced
1 can cream of potato soup (any cream soup can be substituted)
1 can cream of chicken soup
2 tsp. seasoned salt
1/2 tsp pepper
If desired, dredge chicken in flour and brown (this is not necessary to do). Put vegetables in crock pot, then add chicken. sprinkle with seasoned salt and pepper, add soups. Cover and cook on low 6-8 hours or high 4-5 hours.
Crock Pot Smothered Chicken
1 whole chicken, cut up and skin removed if desired
2 stalks celery, chopped
1 onion, chopped
1 bell pepper, seeded and chopped
2 carrots, peeled and sliced
1 can cream of potato soup (any cream soup can be substituted)
1 can cream of chicken soup
2 tsp. seasoned salt
1/2 tsp pepper
If desired, dredge chicken in flour and brown (this is not necessary to do). Put vegetables in crock pot, then add chicken. sprinkle with seasoned salt and pepper, add soups. Cover and cook on low 6-8 hours or high 4-5 hours.
Sunday, December 11, 2005
Greek Chicken
This chicken makes your mouth water when you smell it cooking. So good!
Greek Chicken
6 potatos, quartered
3 lbs. boneless skinless chicken or a whole chicken, cut up and skinned
2 large onions, quartered
1 whole bulb garlic, minced
2 Roma tomatoes, seeded and quartered
½ c. water
3 tsp. dried oregano
1 tsp. salt
½ tsp pepper
1 Tbsp. olive oil
Juice of ½ a lemon
1 small can sliced or whole pitted black olives (optional)
1 red bell pepper, sliced (optional)
Put potatos in bottom of crock pot. Add chicken, onions, garlic. In a small bowl, wisk oregano, sale pepper, water and olive oil. Pour mixture over chicken and potatos. Cover and cook on high for 5 – 6 hours or low for 9 – 10 hours.
Greek Chicken
6 potatos, quartered
3 lbs. boneless skinless chicken or a whole chicken, cut up and skinned
2 large onions, quartered
1 whole bulb garlic, minced
2 Roma tomatoes, seeded and quartered
½ c. water
3 tsp. dried oregano
1 tsp. salt
½ tsp pepper
1 Tbsp. olive oil
Juice of ½ a lemon
1 small can sliced or whole pitted black olives (optional)
1 red bell pepper, sliced (optional)
Put potatos in bottom of crock pot. Add chicken, onions, garlic. In a small bowl, wisk oregano, sale pepper, water and olive oil. Pour mixture over chicken and potatos. Cover and cook on high for 5 – 6 hours or low for 9 – 10 hours.
Saturday, December 10, 2005
Crock Pot Stuffing
Perfect with turkey, chicken for your holiday meals. Crock Pot Stuffing 7 c. dry bread cubes (I use half white/wheat bread ends and ½ corn bread) 1 c. minced white onion (not the dry kind) 1 c. minced celery (fresh, not dried) 1 c. chicken or turkey stock ¼ c. chopped fresh parsley 1 tsp. salt ¼ tsp. paprika ½ tsp sage ½ tsp. thyme 1 stick butter or margarine Rub crock pot with the butter, cut the remainder in small pieces and set aside. Combine all ingredients including butter and put into crock pot. Cook on low 2 – 3 hours.
Tags: Thanksgiving, recipes, crockpot, frugal
Friday, December 09, 2005
Italian Sausage over Linguini
Full of flavor, this dish will have your family asking for seconds.
Italian Sausage over Linguini
1 lb. Turkey Italian Sausage, uncooked
1 red bell pepper, roasted and peeled
1 onion, thinly sliced
1 stalk celery, thinly sliced
2 jars spaghetti sauce
1 lb. linguini, cooked
Add vegetables to crock pot. Dot with slices of the sausage. Top with sauce. Cook on low all day. Serve over linguini.
Italian Sausage over Linguini
1 lb. Turkey Italian Sausage, uncooked
1 red bell pepper, roasted and peeled
1 onion, thinly sliced
1 stalk celery, thinly sliced
2 jars spaghetti sauce
1 lb. linguini, cooked
Add vegetables to crock pot. Dot with slices of the sausage. Top with sauce. Cook on low all day. Serve over linguini.
Crock Pot Bread Pudding
So warm and delicious, this dessert is a sure winner!
Bread Pudding
8 c. day old bread, cubed
2 c. milk
4 eggs
1/4 c. sugar
1/4 c. butter or margarine, melted
1/2 tsp. vanilla
1/4 tsp. nutmeg
1 c. raisins
Put bread into a pyrex bowl, set into crock pot. In a mixing bowl, combine next 6 ingredients, beat until smooth. Stir in raisins. Pour over bread, stir gently. Cook on low 3 hours or until center is set.
Bread Pudding
8 c. day old bread, cubed
2 c. milk
4 eggs
1/4 c. sugar
1/4 c. butter or margarine, melted
1/2 tsp. vanilla
1/4 tsp. nutmeg
1 c. raisins
Put bread into a pyrex bowl, set into crock pot. In a mixing bowl, combine next 6 ingredients, beat until smooth. Stir in raisins. Pour over bread, stir gently. Cook on low 3 hours or until center is set.
Thursday, December 08, 2005
Crockpot Chili
Probably my most requested recipe from family and friends, this is the perfect cold weather fare.
Crock Pot Chili
1 lbs. ground beef
1 c. dry pinto beans or kindey beans (cooked)
3. c. water (or cooking liquid from beans)
1 medium onion, chopped
1 red bell pepper, chopped
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. ground cumin
1/4 tsp. crushed red pepper
3 Tbsp. chili powder
1 Tpsp. parsley
1/4 tsp. oregano
1 15 oz. can tomato sauce
1-2 tsp. salt
pinch of brown sugar
pinch of cocoa powder
Brown ground beef, drain. Add all ingredients to crock pot. Allow to simmer 6 hours on low. Serve topped with cheese and sour cream, with rice or crackers on the side.
Crock Pot Chili
1 lbs. ground beef
1 c. dry pinto beans or kindey beans (cooked)
3. c. water (or cooking liquid from beans)
1 medium onion, chopped
1 red bell pepper, chopped
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. ground cumin
1/4 tsp. crushed red pepper
3 Tbsp. chili powder
1 Tpsp. parsley
1/4 tsp. oregano
1 15 oz. can tomato sauce
1-2 tsp. salt
pinch of brown sugar
pinch of cocoa powder
Brown ground beef, drain. Add all ingredients to crock pot. Allow to simmer 6 hours on low. Serve topped with cheese and sour cream, with rice or crackers on the side.
Subscribe to:
Posts (Atom)