Re: Crockpot Recipes
RICE PUDDING
2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown sugar
2 Tbls. soft butter
2 tsp. vanilla
1/2-1 tsp, nutmeg
3 eggs beaten
1/2-1 cup raisins
Thoroughly combine rice with all remaining ingredients. Pour into lightly greased crockpot. Cover and cook on High for 1-2 hours or on low for 4-6 hours. Stir during first 30 minutes.
This recipe may be doubled for the 3 1/2 or 4 qt models.
PEPPERED BEEF BRISKET IN BEER
1 (4 lb) beef brisket
1 large onion sliced and separated into rings
3/4 tsp pepper
3 tbls all-purpose flour
3 tbls brown sugar
2 garlic cloves, minced
3/4 cup beer
1/2 cup chili sauce
Trim fat from brisket; cut in half. Place onion rings in slow cooker. Sprinkle with pepper evenly over brisket. Place brisket halves over onion rings. Place flour, br sugar and garlic in a small bowl, gradually add beer and chili sauce, stirring until well blended. Pour over brisket. Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-8 hours our until tender. Makes 12 servings.
PIZZA CHICKEN
4 skinless, boneless chicken breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons tomato paste
1/2 cup water
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
salt and pepper to taste
Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf. Cook on Low setting for 8 hours, until chicken and vegetables are tender
PUDDING CAKE
1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans -- or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.
SPAGHETTI SAUCE
1 pound ground beef
chopped onion -- to taste
2 cans tomatoes -- (1 lb.) cut up
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (12 oz.)
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.
STUFFING
1 1/2 loaves of bread toasted
2 pieces of celery
1 onion
1 stick of margarine
1 can of chicken broth
2 t salt
1/2 t pepper
2 t sage
2 eggs
Toast the bread and tear into pieces. Saute onion and celery in butter until soft. Mix everything together and add enough water to make it soupy and put in crock pot. Cook on low for 6 hours.
TERIYAKI STEAK OR CHICKEN
Teriyaki Sauce:
1 tsp ground ginger
1 TBLSP sugar
1/2 cup soy sauce
one clove of garlic, crushed
*You can also add sherry or orange juice to add to the flavor.
Put this in a crockpot with steak or chicken and cook for 6 hours on low.
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