Re: Crockpot Recipes
BRACIOLE
2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar
Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.
SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.
BROWNED ONIONS
Slice onions thin, then pile in crockpot. You can use as many onions as you want. Top with up to a 1/2 cup of butter, put on low and cook overnight (about 10 hours). Wake up to the smell of onions cooking. If they are not browned to your liking, turn up to high for about 1-2 hours. You can also dump in the rest of the ingredients for french or regular onion soup.
CAJUN SAUSAGE AND RICE
8oz Kielbasa sausage, cut in 1/4" slices
1 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced
1 medium Green Pepper, diced
2 Celery stalks, thinly sliced
1 TBSP Chicken bouillon granules
1 TBSP Steak sauce
3 Bay leaves or 1 tsp dried Thyme
1 TSP sugar
1/4 to 1/2 TSP Hot Pepper sauce
1 cup uncooked instant Rice
1/2 cup chopped Parsley (optional)
Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in crockpot. Cover and cook on LOW for 8 hours.
Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25 minutes. Stir in parsley if desired.
Makes 5 servings
CANTONESE PORK
2 pounds pork steaks
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve hot.
CATTLEMAN'S BEEF AND BEANS
1 lb dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 large onion, chopped
1/2 c dark molassas
2 tsp. salt
1/2 tsp ground ginger
1/2 tsp. dry mustard
1/4 tsp. pepper
1 bay leaf
Please Note: I will be throwing this on the bbq before I put in crockpot. This might also be good with bbq sauce. When you take the meat out and slice pour the bbq sauce over meat.
1. Rinse beans under running water, Place in a large kettle with water. Bring to boiling; cove kettle;lower heat;cook 15 minutes;let stand 1 hour.
2. Trim all fat from beef; brown meat on all sides in remaining fat in large skillet. (This is where I will bbq).
3. Place meat in bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if need to cover meat and beans. Cover.
4.Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
5. Turn control to low and cook for 8 hours or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard if you wish.
6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter.
CATALINA RIBS
1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina
Place or throw ribs in crock pot. Put in rest of ingredients and cook low for 5-7 hours.
CHICKEN AND STUFFING
4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
CHICKEN FRIED CHOPS
1/2 cups all purpose flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 Tbsp vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker or crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.
CHICKEN NOODLE SOUP
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles
Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to CP and heat through. It takes the noodles about 20 minute to cook. Serves about 6 hungry folks. I use a 5 qt CP for this. I also use frozen chicken breast right out of the freezer.
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