1 bag (28oz) frozen diced potatoes with onions and peppers, thawed
2 cups shredded Cheddar and Monterey Jack cheese blend (8oz)
1 can (10 3/8 oz) condensed cream of celery soup
1 container (8oz) sour cream
3lb fully cooked smoked boneless ham
1. Spray 5- to 6-quart slow cooker with cooking spray. Mix potatoes, cheese, soup, and sour cream in cooker. Cut ham lengthwise in half; place ham on potato mixture.
2. Cover and cook on LOW heat setting for 5 to 6 hours or until potatoes are tender.
3. Remove ham from cooker, place on cutting board. Gently stir potatoes well before serving. Cut ham into slices, serve with potatoes.
8 servings. 665 calories, 41g fat. <----yummy yummy yummy
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Saturday, August 23, 2008
Macaroni and Cheese
6 C cooked elbow macaroni
2 T butter
4 C evaporated milk
6 C (24oz) Cheddar cheese, shredded
2 t salt
1/2 t black pepper
1. In large mixing bowl, toss macaroni with butter. Stir in evaporated milk, cheese, salt, and pepper. Place into slow cooker.
2. Cover; cook on HIGH for 2 to 3 hours.
Add ins: diced ham, diced red or green peppers, chopped scallions, steamed broccoli....be creative!!
2 T butter
4 C evaporated milk
6 C (24oz) Cheddar cheese, shredded
2 t salt
1/2 t black pepper
1. In large mixing bowl, toss macaroni with butter. Stir in evaporated milk, cheese, salt, and pepper. Place into slow cooker.
2. Cover; cook on HIGH for 2 to 3 hours.
Add ins: diced ham, diced red or green peppers, chopped scallions, steamed broccoli....be creative!!
Friday, August 22, 2008
English Bread Pudding
16 slices day-old, firm-textured white bread, (1 small loaf)
1 3/4 cups milk
1 package (8oz) mixed dried fruit, cut into small pices
1/2 C chopped nuts
1 medium apple, chopped
1/3 C packed brown sugar
1/4 C butter, melted
1 egg, lightly beaten
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground cloves
1. Tear bread, with crusts, into 1- to 2-inch pieces, place in slow cooker. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts, and apple.
2. Combine remaining ingredients in small bowl; pour over bread mixture. Stir well to blend. Cover; cook on LOW 3.5 to 4 hours or until skewer inserted into center of pudding comes out clean.
Makes 6 to 8 servings.
1 3/4 cups milk
1 package (8oz) mixed dried fruit, cut into small pices
1/2 C chopped nuts
1 medium apple, chopped
1/3 C packed brown sugar
1/4 C butter, melted
1 egg, lightly beaten
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground cloves
1. Tear bread, with crusts, into 1- to 2-inch pieces, place in slow cooker. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts, and apple.
2. Combine remaining ingredients in small bowl; pour over bread mixture. Stir well to blend. Cover; cook on LOW 3.5 to 4 hours or until skewer inserted into center of pudding comes out clean.
Makes 6 to 8 servings.
Asian Hoisin Ribs
3 lbs pork bone-in country-style ribs
1 medium onion, sliced
1/2 C hoisin sauce
1/3 C seasoned rice vinegar
1/4 cup soy sauce
1 T grated ginger or 1 t ground ginger
2 t sesame oil, if desired
Fresh cilantro leaves, if desired
1. Place ribs in slow cooker. Cover with onion slices. Mix remaining ingredients except cilantro, pour over ribs and onion.
2. Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
3. Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.
4 servings. 450 calories, 24g fat. <----means it's REAL good.
1 medium onion, sliced
1/2 C hoisin sauce
1/3 C seasoned rice vinegar
1/4 cup soy sauce
1 T grated ginger or 1 t ground ginger
2 t sesame oil, if desired
Fresh cilantro leaves, if desired
1. Place ribs in slow cooker. Cover with onion slices. Mix remaining ingredients except cilantro, pour over ribs and onion.
2. Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
3. Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.
4 servings. 450 calories, 24g fat. <----means it's REAL good.
Beef Carbonnade with Potatoes
1 medium onion, sliced
8 small red potatoes, cut into fourths
2.5 lbs beef round steak, cut into 8 serving pieces
1 T packed brown sugar
1/2 t ground nutmeg
1/2 t salt
1/4 teaspoon pepper
1 package (1.8oz) tomato-beef flavor (oxtail) soup mix
1 can (12oz) beer
1. Place onion and potatoes into slow cooker. Arrange beef on top. Sprinkle beef with brown sugar, nutmeg, salt, pepper, and soup mix (dry). Pour beer over all.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
3. Spoon pan juices over beef before serving.
8 servings. 310 calories, 5g fat.
8 small red potatoes, cut into fourths
2.5 lbs beef round steak, cut into 8 serving pieces
1 T packed brown sugar
1/2 t ground nutmeg
1/2 t salt
1/4 teaspoon pepper
1 package (1.8oz) tomato-beef flavor (oxtail) soup mix
1 can (12oz) beer
1. Place onion and potatoes into slow cooker. Arrange beef on top. Sprinkle beef with brown sugar, nutmeg, salt, pepper, and soup mix (dry). Pour beer over all.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
3. Spoon pan juices over beef before serving.
8 servings. 310 calories, 5g fat.
Turkey Breast with Sherried Stuffing
1/4 C chopped onions
1 medium stalk of celery, slice (1/2 cup)
2 to 2.5 lbs boneless, skinless turkey breast half, thawed if frozen
1 jar (12 oz) roasted turkey gravy
1/3 C dry sherry (OR apple juice, apple cider, turkey broth--something moist with flavor)
1 package (6 oz) turkey-flavor one-step stuffing mix
1. Spray 3.5 to 4 qt slow cooker with cooking spray. Place onion and celery in cooker. Top with turkey breast half. Pour gravy and sherry over top. Top with dry stuffing.
2. Cover and cook on LOW heat setting 6 to 7 hours or until turkey is no longer pink when center is cut.
3. About 15 minutes before serving, remove turkey from cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover and let stand 10 minutes. Cut turkey into slices, serve with stuffing.
Makes about 6 servings. 320 calories, 6g fat.
1 medium stalk of celery, slice (1/2 cup)
2 to 2.5 lbs boneless, skinless turkey breast half, thawed if frozen
1 jar (12 oz) roasted turkey gravy
1/3 C dry sherry (OR apple juice, apple cider, turkey broth--something moist with flavor)
1 package (6 oz) turkey-flavor one-step stuffing mix
1. Spray 3.5 to 4 qt slow cooker with cooking spray. Place onion and celery in cooker. Top with turkey breast half. Pour gravy and sherry over top. Top with dry stuffing.
2. Cover and cook on LOW heat setting 6 to 7 hours or until turkey is no longer pink when center is cut.
3. About 15 minutes before serving, remove turkey from cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover and let stand 10 minutes. Cut turkey into slices, serve with stuffing.
Makes about 6 servings. 320 calories, 6g fat.
Chai Tea
2 quarts (8 cups) water
8 bags black tea
3/4 cup sugar
16 whole cloves
16 whole cardamom seeds, pods removed (optional)
5 cinnamon sticks
8 slices fresh ginger
1 cup milk
additional cinnamon sticks (optional)
1. Combine water, tea bags, sugar, cloves, cardamom, cinnamon sticks and ginger in Crock Pot. Cover, cook on HIGH 2 to 2.5 hours
2. Strain mixture; discard solids. (At this point, tea may be covered and refrigerated for up to three days.)
3. Stir in milk just before serving. Serve warm or chilled with additional cinnamon sticks, if desired.
Makes 8-10 servings.
8 bags black tea
3/4 cup sugar
16 whole cloves
16 whole cardamom seeds, pods removed (optional)
5 cinnamon sticks
8 slices fresh ginger
1 cup milk
additional cinnamon sticks (optional)
1. Combine water, tea bags, sugar, cloves, cardamom, cinnamon sticks and ginger in Crock Pot. Cover, cook on HIGH 2 to 2.5 hours
2. Strain mixture; discard solids. (At this point, tea may be covered and refrigerated for up to three days.)
3. Stir in milk just before serving. Serve warm or chilled with additional cinnamon sticks, if desired.
Makes 8-10 servings.
Thursday, December 22, 2005
Easy College Student Stew
INGREDIENTS:
1/2 pound stew beef, or round steak cut in cubes
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon or beef flavor granules or base
1 tablespoon Italian herbs
2 cups water
PREPARATION:
Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. Serve with biscuits or a crusty bread. Makes about 3 to 4 servings.
1/2 pound stew beef, or round steak cut in cubes
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon or beef flavor granules or base
1 tablespoon Italian herbs
2 cups water
PREPARATION:
Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. Serve with biscuits or a crusty bread. Makes about 3 to 4 servings.
Crockpot Beef Stew
INGREDIENTS:
10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
PREPARATION:
Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables.Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.
10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
PREPARATION:
Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables.Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.
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