Re: Crockpot Recipes
HEARTY BEAN POT
1 lb. dried Navy or Great Northern Beans
1 tsp. Vegetable Oil
2 medium Onions, chopped
3/4 cup Canadian-style Bacon, diced
6 cloves Garlic, minced
1 tsp. dried Thyme
Dash of crushed Red Pepper
1/4 cup Molasses or Maple Syrup
1/4 cup Ketchup
2 Tbs. Worcestershire sauce
1 Tbs. Dry Mustard
3 cups Water, boiling
2 Bay Leaves
2 Tbs. Cider Vinegar
Salt and Pepper to taste
Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans, discarding any anomalies; place them in a 3-1/2-quart stock pot.
In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon. Cook, stirring often, until the onions are softened, usually about 5 minutes.
Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more. Add the mixture to the beans in the crock pot.
Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine.
Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours.
Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper.
HERBED ROAST BEEF
6 servings
3-pound boneless beef tip roast
1 tsp. salt
1 tsp. mixed dried herb leaves
1/2 tsp.pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar (or use red wine vinegar)
Spray 12" skillet with cooking spray;heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
Place garlic in a 4-5 quart slow cooker. Place beef on garlic. Pour vinegar over beef.
Cover and cook on low heat setting 6-8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches . Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
HERBED STEAK
2 lb. beef round steak
1 tbsp. cooking oil
1 onion
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of broccoli soup
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tbsp. garlic powder
1 tbsp. Worcestershire sauce
1/4 c. red or white wine
3/4 tsp. salt
1/2 tsp. pepper
Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in bottom of 4 quart crock pot. Place browned meat atop onion. In a bowl combine remaining ingredients; pour over meat. Cook on high heat setting for 5 hours. Serve over rice with steamed broccoli side dish. Serves 4.
HEARTY BEEF CHILI
1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1" cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)
In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.
POT ROAST WITH SOUR CREAM GRAVY
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or high for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.
HOT GERMAN POTATO SALAD
6 cups (30 oz) sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1 cup water
1/4 cup cider vinegar
1/4 cup Sugar Twin of Sprinkle Sweet
2 Tblsp quick cooking tapioca
1/4 tsp black pepper
2 tsp dried parsley flakes
1/4 cup Hormel Bacon Bits
In a slow cooker, combine potatoes, onions, and celery. In a medium bowl, combine water, vinegar, Sugar Twin, tapioca, black pepper, and parsey flakes. Pour mixture over potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Stir in bacon bits. Serve warm.
ITALIAN BEEF
1-3 pound rump roast, trimmed -- (3 to 5 pounds)
1 package Good Seasons Italian Dressing Mix
1 cup water
1 package au jus gravy packet
2 teaspoons Italian seasoning
6 pepperoncini peppers
Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in crock pot. Add peppers if desired. Cook on Low about 5-7 hours. Break up roast and cook 1 hour more. Serves 6.
HOT AND SOUR SOUP
1/2 lb Lean pork, cut into strips
1 t Sesame oil
1/4 lb Fresh mushrooms, sliced
1/4 t Dried red pepper flakes
1 Can sliced water chestnuts
1 c Cubed firm tofu
1/2 c Bamboo shoots, sliced
2 c Chicken broth
2 T Soy sauce
2 c Water
2 T Rice wine vinegar
Green onions, chopped
In a slow cooker combine pork, mushrooms, water chestnuts, bamboo, vinegar, soy sauce, oil, pepper flakes, tofu, broth and water. Cover and cook on low for 7-8 hours. Serve hot, garnish with green onion.
KILLER CHICKEN CHILI
2 cups cooked, chopped chicken
48 oz canned great northern beans
16 oz shredded monterrey jack cheese
16 oz jar salsa *
1 14 oz. can chicken broth
1 12 oz can beer
Toppings (optional):
Crushed tortilla chips or tortilla strips
Shredded cheese
Sour Cream
Green Onions
Stir all chili ingredients together and cook on low for 6 hours or more.
Serve with toppings, if desired.
Medium salsa will give the chili quite a bite. If you want it a little tamer, use mild. I've never tried it with hot salsa but it would be very hot.
LAYERED ENCHILADA CASSEROLE
1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 c. shredded cheddar cheese
9 corn tortillas
Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times. Cover and cook on Low 6-8 hours.
MACARONI PIE
1 box macaroni -- (8 ounces) (cooked)
3 cups grated cheese
1 can evaporated milk -- (16 oz.)
1 1/2 cups sweet milk
2 eggs
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste
Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat.
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