Slow Cooker

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Slow Cooker Salmon Loaf

Post  justmecookin on Thu Jun 26, 2008 1:51 pm

Slow Cooker Salmon Loaf

2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 teaspoon ground mustard
1 can (14-3/4 ounces) salmon, drained, bones and skin removed

In a bowl, combine the first five ingredients. Add salmon and mix well. Transfer to a 3-qt. slow cooker coated with nonstick cooking spray.

Gently shape mixture into a loaf. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160. Makes 6 servings.


Last edited by justmecookin on Mon Sep 15, 2008 10:37 am; edited 1 time in total

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Slow Cooker Cranberry Pork

Post  justmecookin on Thu Jun 26, 2008 1:55 pm

Slow Cooker Cranberry Pork

1 boneless rolled pork loin roast (3 to 4 pounds), halved
2 tablespoons vegetable oil
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 teaspoon ground mustard
1 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup cornstarch
1/4 cup cold water
Salt to taste

In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160. Remove roast and keep warm.

In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Makes 9-12 servings.


Last edited by justmecookin on Mon Sep 15, 2008 10:37 am; edited 1 time in total

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Sausage Dressing

Post  justmecookin on Thu Jun 26, 2008 1:56 pm

Sausage Dressing

1 pound bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 package (14 ounces) seasoned stuffing croutons
1 can (14-1/2 ounces) chicken broth
1 large tart apple, chopped
1 cup chopped walnuts or pecans
1/2 cup egg substitute
1/4 cup butter, melted
1-1/2 teaspoons rubbed sage
1/2 teaspoon pepper

In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Transfer to a greased 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Makes 12 servings.


Last edited by justmecookin on Mon Sep 15, 2008 10:37 am; edited 1 time in total

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Turkey in a Pot

Post  justmecookin on Thu Jun 26, 2008 1:56 pm

Turkey in a Pot

1 boneless turkey breast (3 to 4 pounds), halved
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup sugar
1/2 cup apple juice
1 tablespoon cider vinegar
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 tablespoons all-purpose flour
1/4 cup cold water
1/4 teaspoon browning sauce, optional

Place the turkey skin side up in a 5-qt. slow cooker. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170.

Remove turkey to a cutting board; keep warm. Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve with sliced turkey. Makes 12-16 servings.


Last edited by justmecookin on Mon Sep 15, 2008 10:38 am; edited 1 time in total

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Teriyaki Pork Roast

Post  justmecookin on Thu Jun 26, 2008 1:56 pm

Teriyaki Pork Roast

1 boneless pork shoulder roast (3 to 4 pounds), trimmed
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.

Remove roast; cover and let stand for 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy. Makes 6-8 servings.


Last edited by justmecookin on Mon Sep 15, 2008 10:38 am; edited 1 time in total

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Southwestern Beef Stew

Post  justmecookin on Thu Jun 26, 2008 1:57 pm

Southwestern Beef Stew

2 pounds beef stew meat, cut into 1-inch cubes
1 jar (16 ounces) picante sauce
2 medium potatoes, peeled and cut into 1/2-inch cubes
4 medium carrots, cut into 1/2-inch slices
1 large onion, chopped
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 tablespoon cornstarch
1/4 cup cold water

In a large nonstick skillet coated with nonstick cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until gravy is thickened. Makes 7 servings.


Last edited by justmecookin on Mon Sep 15, 2008 10:39 am; edited 1 time in total

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Potato Chowder

Post  justmecookin on Thu Jun 26, 2008 1:57 pm

Potato Chowder

8 cups diced potatoes
1/3 cup chopped onion
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Makes 12 servings (3 quarts).


Last edited by justmecookin on Mon Sep 15, 2008 10:39 am; edited 1 time in total

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Shredded Beef Sandwiches

Post  justmecookin on Thu Jun 26, 2008 1:58 pm

Shredded Beef Sandwiches

3 pounds beef stew meat, cut into 1-inch cubes
3 medium green peppers, diced
2 large onions, diced
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons chili powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
14 to 16 sandwich buns, split

In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 7-8 hours or until meat is tender.

Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun. Makes 14-16 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:28 am; edited 1 time in total

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Beef Bean Torta

Post  justmecookin on Thu Jun 26, 2008 1:59 pm

Beef Bean Torta

1 pound ground beef
1 small onion, chopped
1 can (15 ounces) pinto or black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 teaspoons chili powder
1/2 teaspoons salt
1/8 teaspoon pepper
3 drops hot pepper sauce
4 flour tortillas (8 inches)
1 cup (4 ounces) shredded cheddar cheese
Minced fresh cilantro, optional
Salsa, sour cream, shredded lettuce and chopped tomatoes, optional

Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with nonstick cooking spray.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times.

Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. Sprinkle with cilantro. Serve with salsa, sour cream, lettuce and tomatoes if desired. Makes 4 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:28 am; edited 1 time in total

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Beef Black Bean Soup

Post  justmecookin on Thu Jun 26, 2008 1:59 pm

Beef Black Bean Soup

1 pound ground beef
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients.

Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through. Makes 10 servings (2-1/2 quarts


Last edited by justmecookin on Sat Sep 27, 2008 9:28 am; edited 1 time in total

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Slow-Cooked Sirloin

Post  justmecookin on Thu Jun 26, 2008 2:01 pm

Slow-Cooked Sirloin

1 boneless beef sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water

In a large nonstick skillet coated with nonstick cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.

Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through. Makes 6 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:29 am; edited 1 time in total

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Spiced Chili

Post  justmecookin on Thu Jun 26, 2008 2:01 pm

Spiced Chili

1-1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 tablespoon dried thyme
1 tablespoon pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
Shredded cheddar cheese and additional chopped onions, optional

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings.

Cover and cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and garnish with cheese and onions. Makes 12 servings (about 3 quarts).


Last edited by justmecookin on Sat Sep 27, 2008 9:30 am; edited 1 time in total

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Slow-Cooked Lamb Chops

Post  justmecookin on Thu Jun 26, 2008 2:05 pm

Slow-Cooked Lamb Chops

4 bacon strips
4 lamb shoulder blade chops, trimmed
2-1/4 cups thinly sliced peeled potatoes
1 cup thinly sliced carrots
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onion
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup milk
1 jar (4-1/2 ounces) sliced mushrooms, drained

Wrap bacon around lamb chops; secure with toothpicks. Place in a 3-qt. slow cooker. Cover and cook on high for 1-1/2 hours. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and garlic.

In a bowl, combine soup and milk; mix well. Add mushrooms. Pour over the chops. Cover and cook on low for 4-6 hours or until meat and vegetables are tender. Makes 4 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:30 am; edited 1 time in total

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Chicken Veggie Alfredo

Post  justmecookin on Thu Jun 26, 2008 2:06 pm

Chicken Veggie Alfredo

4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1 jar (16 ounces) Alfredo sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked linguine

In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker.

In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. Pour over chicken. Cover and cook on low for 6-8 hours. Serve over linguine. Makes 4 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:30 am; edited 1 time in total

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Slow-Cooked Spaghetti Sauce

Post  justmecookin on Thu Jun 26, 2008 2:06 pm

Slow-Cooked Spaghetti Sauce

1 pound ground beef
4 cans (14-1/2 ounces each) diced tomatoes, undrained
6 cans (6 ounces each) tomato paste
1 cup beef broth
1/4 cup packed brown sugar
1 tablespoon dried marjoram
2 tablespoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
2 tablespoons minced fresh parsley
1 teaspoon salt
1 bay leaf
Hot cooked spaghetti

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, broth, brown sugar and seasonings; mix well.

Cover and cook on low for 6-8 hours or until bubbly. Discard bay leaf. Serve over spaghetti. Makes 12-14 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:31 am; edited 1 time in total

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Slow Cooker Creamy Red Potatoes

Post  justmecookin on Thu Jun 26, 2008 2:07 pm

Creamy Red Potatoes

7 cups cubed uncooked red potatoes
1 cup (8 ounces) small-curd cottage cheese
1/2 cup sour cream
1/2 cup cubed process cheese (Velveeta)
1 tablespoon dried minced onion
2 garlic cloves, minced
1/2 teaspoon salt
Paprika and minced chives, optional

Place the potatoes in a 3-qt. slow cooker. In a blender or food processor, puree cottage cheese and sour cream until smooth. Transfer to a bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well.

Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired. Makes 8 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:32 am; edited 1 time in total

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Slow Cooker Creamy Chicken Fettuccine

Post  justmecookin on Thu Jun 26, 2008 2:22 pm

Creamy Chicken Fettuccine

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces process American cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Thin breadsticks, optional

Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear.

Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken and breadsticks if desired. Makes 6 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:32 am; edited 1 time in total

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Slow Cooker Meatball Cabbage Rolls

Post  justmecookin on Thu Jun 26, 2008 2:23 pm

Meatball Cabbage Rolls

1 large head cabbage, cored
2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided
1 small onion, chopped
1/3 cup uncooked long grain rice
2 tablespoons chili powder
Salt and garlic powder to taste
1 pound ground beef

In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 14-16 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.

In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture; mix well. Shape into 2-in. balls. Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.

Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks. Makes 4-6 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:33 am; edited 1 time in total

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Slow Cooker Home-Style Chicken Soup

Post  justmecookin on Thu Jun 26, 2008 2:24 pm

Home-Style Chicken Soup

1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 teaspoon dried thyme
3/4 cup cooked egg noodles

In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 10 minutes. Discard bay leaf. Makes 4 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:33 am; edited 1 time in total

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Slow Cooker Texas Stew

Post  justmecookin on Thu Jun 26, 2008 2:25 pm

Texas Stew

1 can (15-1/2 ounces) hominy, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) sliced carrots, drained
1 can (15 ounces) sliced potatoes, drained
1 can (15 ounces) ranch-style or chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 beef bouillon cube
1/2 teaspoon garlic powder
Chili powder to taste
Dash Worcestershire sauce
Dash hot pepper sauce
1-1/2 pounds ground beef
1 medium onion, chopped

In a slow cooker, combine the first 12 ingredients. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to the slow cooker; mix well.

Cover and cook on high for 4 hours or until heated through. Makes 10-12 servings. If your family doesn't care for hominy, you can use a 15-ounce can of green beans (drained) instead.


Last edited by justmecookin on Sat Sep 27, 2008 9:34 am; edited 1 time in total

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Slow Cooker Sausage Spanish Rice

Post  justmecookin on Thu Jun 26, 2008 2:25 pm

Sausage Spanish Rice

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cup water
1-1/2 cups uncooked converted rice
1 cup salsa
1 medium onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning

In a 3-qt. slow cooker, combine all ingredients; stir to blend. Cover and cook on low for 5-6 hours or until rice is tender. Makes 9 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:35 am; edited 1 time in total

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Easy Chow Mein

Post  justmecookin on Thu Jun 26, 2008 2:26 pm

Easy Chow Mein

1 pound ground beef
1 medium onion, chopped
1 bunch celery, sliced
2 cans (14 ounces each) Chinese vegetables, drained
2 envelopes brown gravy mix
2 tablespoons soy sauce
Hot cooked rice

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce.

Cover and cook on low for 4 hours or until celery is tender, stirring occasionally. Serve over rice. Makes 8 servings. Purchase celery with crisp, firm and unblemished ribs and fresh green leaves. Refrigerate celery in a plastic bag for up to 2 weeks. Wash and trim the base and leaves just before serving.


Last edited by justmecookin on Sat Sep 27, 2008 9:36 am; edited 1 time in total

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Beefy Vegetable Soup

Post  justmecookin on Thu Jun 26, 2008 2:26 pm

Beefy Vegetable Soup

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional

In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain. Transfer to a slow cooker. Add the tomato sauce, beans if desired, vegetables and seasonings; mix well.

Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Makes 8-10 servings (about 2-1/2 quarts).


Last edited by justmecookin on Sat Sep 27, 2008 9:36 am; edited 1 time in total

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Slow Cooker Chili Mac

Post  justmecookin on Thu Jun 26, 2008 2:27 pm

Chili Mac

1 pound ground beef, cooked and drained
2 cans (15 ounces each) hot chili beans
2 large green peppers, chopped
1 large onion, chopped
4 celery ribs, chopped
1 can (8 ounces) tomato sauce
1 envelope chili seasoning
2 garlic cloves, minced
1 package (7 ounces) elbow macaroni, cooked and drained
Salt and pepper to taste

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well. Season with salt and pepper. Makes 12 servings.


Last edited by justmecookin on Sat Sep 27, 2008 9:37 am; edited 1 time in total

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Hearty Chicken Noodle Soup

Post  justmecookin on Thu Jun 26, 2008 2:27 pm

Hearty Chicken Noodle Soup

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine

In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear.

Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through. Makes 12 servings (3 quarts).


Last edited by justmecookin on Sat Sep 27, 2008 9:37 am; edited 1 time in total

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Re: Slow Cooker

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