Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Sunday, August 31, 2014
Crock Zesty New Potatoes
Can double and will still fit in large Crock-Pot!
3 lb. new red potatoes washed
1 T olive oil
1 oz. dry Italian dressing mix
1. In a Zip-Lock bag, mix oil and dressing mix.
2. add potatoes an shake to coat.
3. Put in Crock and cook on low for 7-8 hours or high for 5 hours.
Servings: 8
Crock White Rice
1 C white rice uncooked
1 C water or stock
2 tsp salt
1 T butter
1. Put all ingredients in Crock-Pot.
2. Cook on low for 6-8 hours.
Servings: 4
1 C water or stock
2 tsp salt
1 T butter
1. Put all ingredients in Crock-Pot.
2. Cook on low for 6-8 hours.
Servings: 4
Crock Spanish Rice
2 lbs ground beef browned
1 onion chopped
1 bell pepper chopped
1 28 oz can diced tomatoes
1 16 oz tomato sauce
1 1/2 C water
1 T chili powder
1/2 tsp salt
1 T Worchestershire sauce
1 C rice uncooked
1. Put everything in Crock.
2. Cook on low for 7-9 hours.
3. May add cumin, or cayenne pepper to taste.
Servings: 8
Crock Plain Brown Rice
5 C water or broth
2 C brown rice
2 tsp salt
1 T butter
1. Put everything in the Crock.
2. Cook on high for 3 hours or low for 6 hours
Servings: 5
2 C brown rice
2 tsp salt
1 T butter
1. Put everything in the Crock.
2. Cook on high for 3 hours or low for 6 hours
Servings: 5
Crock Fried Rice or Quinoa
2 C cooked (left over) rice or quinoa
3 t butter
2 T Coconut Aminos (soy sauce sub)
2 tsp Worcestershire sauce
1/2 tsp pepper
1/4 tsp salt
1/2 onion chopped
1 C frozen vegetables
cooked meat (optional)
1 egg
sesame seeds for garnish
1. Put everything in Crock.
2. Cook on high for 2-3 hours of low for 3-4.
Servings: 6
**May want to add salt if using aminos in place of soy sauce.
Crock Lemon Red Potatoes
1 1/2 lb red potatoes, cubed
1/4 C water
1/4 C melted butter
1 T lemon or lime juice (or a half of the fruit fresh squeezed)
3 T fresh parsley sprigs, chopped
1 T fresh chives, chopped
Salt and black pepper to taste
1. Put water and potatoes in Crock-Pot.
2. Cover and cook on high doe 2 1/2 hours, or until tender. Check not to overcook.
3. Drain.
4. Combine melted butter and herbs, add to potatoes and toss.
5. Salt and pepper to taste, and serve.
Servings: 6
1/4 C water
1/4 C melted butter
1 T lemon or lime juice (or a half of the fruit fresh squeezed)
3 T fresh parsley sprigs, chopped
1 T fresh chives, chopped
Salt and black pepper to taste
1. Put water and potatoes in Crock-Pot.
2. Cover and cook on high doe 2 1/2 hours, or until tender. Check not to overcook.
3. Drain.
4. Combine melted butter and herbs, add to potatoes and toss.
5. Salt and pepper to taste, and serve.
Servings: 6
Crock Lemon Ginger Carrots
2 lbs baby carrots
1 C butter cut into chunks
1/3C honey OR 1/2 C coconut sugar
1 lemon juiced and zested
2 inches fresh ginger root, peeled and grated
1. Put all ingredients in Crock and stir.
2. Cook on high for 5-6 hours.
3. Serve on the side or over rice, chicken, or noodles with juice.
Crock White Lasagna
Use GF pasta or crackers if you are staying away from wheat. Likewise use a GF thickener in place of flour.
1 large chopped onion
1 stick butter
1 clove garlic minced
1/2 C flour
1 tsp salt
3 C chicken broth
2 C milk
2 C Mozzarella cheese shredded
1 tsp basil
1 tsp dried oregano
1/2 tsp pepper
1 C Parmesan cheese
2 C cottage cheese
1 C ricotta cheese or more mozzarella
1 egg
2 C cooked cubed chicken
20 oz spinach Fettuccine, uncooked
1 T fresh parsley
raw lasagna noodles
1. For sauce: saute' first three ingredients. Add flour and salt and mix well. Add chicken broth and milk and bring to a boil, constantly stirring. Finally, add mozzarella cheese, basil, oregano, pepper, parmesan, mix well. Turn off heat.
2. In a separate bowl, mix cottage cheese ricotta and egg. This is your cheese layer.
3. Layer in order: sauce, noodle, cheese, chicken; sauce, noodle, cheese, spinach; sauce, noodle, sauce, shredded cheese, parsley.
4. Cook on high for 4-5 hours or low for 6-8 hours.
Servings: 8
1 large chopped onion
1 stick butter
1 clove garlic minced
1/2 C flour
1 tsp salt
3 C chicken broth
2 C milk
2 C Mozzarella cheese shredded
1 tsp basil
1 tsp dried oregano
1/2 tsp pepper
1 C Parmesan cheese
2 C cottage cheese
1 C ricotta cheese or more mozzarella
1 egg
2 C cooked cubed chicken
20 oz spinach Fettuccine, uncooked
1 T fresh parsley
raw lasagna noodles
1. For sauce: saute' first three ingredients. Add flour and salt and mix well. Add chicken broth and milk and bring to a boil, constantly stirring. Finally, add mozzarella cheese, basil, oregano, pepper, parmesan, mix well. Turn off heat.
2. In a separate bowl, mix cottage cheese ricotta and egg. This is your cheese layer.
3. Layer in order: sauce, noodle, cheese, chicken; sauce, noodle, cheese, spinach; sauce, noodle, sauce, shredded cheese, parsley.
4. Cook on high for 4-5 hours or low for 6-8 hours.
Servings: 8
Crock Tex-Mex Chicken
3-4 C cooked corn
2 C black beans, cooked
4 C salsa
6 boneless breast halves, chopped
1 C cheddar cheese shredded
1. Combine all ingredients in Crock. (Except cheese.)
2. Cook on low 7-8 hours
3. Add cheese 5 minutes before serving.
4. Serve over rice, cornbread, tortilla chips, or corn chips; yummy with sour cream.
Servings: 8
Crock Swiss Steak
This Swiss Steak is fork tender and delicious. Depending on how thinly your steak is sliced, it may just fall apart when being served. It is delicious served over rice, pasta or (garlic) mashed potatoes. Also serve with roasted broccoli or other green veggie or salad.
If avoiding wheat, simply use GF flour, arrowroot or smaller amount of organic cornstarch, or tapioca in place of flour.
2 medium onions, peeled and sliced into rings
3 - 4 lb round steak or flank steak or other boneless cut
1 C flour
6 T oil
2 C water
4 C milk
1/2 tsp paprika
3/4 tsp pepper
1 tsp salt
1/4 C sherry
1. Put onions in the bottom of the Crock Pot.
2. Dredge steaks in flour and brown in hot skillet with oil.
3. Place steaks on top of onions in the Crock Pot.
4. Add the remaining flour to the dripping sin the skillet and stir to brown.
5. Pour in water slowly and stir well. Then add milk and sherry, keep stirring until thick and smooth.
6. Pour the gravy over the meat in the Crock Pot. Cover and cook on Low for 8-12 hours.
Servings: 5
If avoiding wheat, simply use GF flour, arrowroot or smaller amount of organic cornstarch, or tapioca in place of flour.
2 medium onions, peeled and sliced into rings
3 - 4 lb round steak or flank steak or other boneless cut
1 C flour
6 T oil
2 C water
4 C milk
1/2 tsp paprika
3/4 tsp pepper
1 tsp salt
1/4 C sherry
1. Put onions in the bottom of the Crock Pot.
2. Dredge steaks in flour and brown in hot skillet with oil.
3. Place steaks on top of onions in the Crock Pot.
4. Add the remaining flour to the dripping sin the skillet and stir to brown.
5. Pour in water slowly and stir well. Then add milk and sherry, keep stirring until thick and smooth.
6. Pour the gravy over the meat in the Crock Pot. Cover and cook on Low for 8-12 hours.
Servings: 5
Crock Swedish Meatballs for a Crowd
Use GF flour and crackers (for bread crumbs) if avoiding wheat.
2 1/2 lb ground beef or turkey
1 C onions chopped
1 1/2 C fine dried bread crumbs
2 T chopped fresh parsley
2 eggs lightly beaten
1 C milk
2 T Worchestershire sauce
2 tsp salt
1 tsp garlic
1/4 tsp pepper
4 T oil
1/2 C flour
2 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
4 C boiling water
1 1/2 C sour cream
1. Mix the first 10 ingredients together for the meat balls. Brown them in oil in a skillet. Save drippings.
2. Put balls in the Crock on high for about 15 minutes.
3. Mix together the next 5 dry ingredients and add to the skillet drippings. Mix.
4. Add boiling water and whisk until combined and thickened. Add sour cream, mix until smooth.
5. Pour over meat balls in Crock-Pot.
6. Cook on low for 4-5 hours.
Servings: 15
2 1/2 lb ground beef or turkey
1 C onions chopped
1 1/2 C fine dried bread crumbs
2 T chopped fresh parsley
2 eggs lightly beaten
1 C milk
2 T Worchestershire sauce
2 tsp salt
1 tsp garlic
1/4 tsp pepper
4 T oil
1/2 C flour
2 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
4 C boiling water
1 1/2 C sour cream
1. Mix the first 10 ingredients together for the meat balls. Brown them in oil in a skillet. Save drippings.
2. Put balls in the Crock on high for about 15 minutes.
3. Mix together the next 5 dry ingredients and add to the skillet drippings. Mix.
4. Add boiling water and whisk until combined and thickened. Add sour cream, mix until smooth.
5. Pour over meat balls in Crock-Pot.
6. Cook on low for 4-5 hours.
Servings: 15
Crock Steak Burritos
2 lbs beef roast
2 T taco seasoning mix
1 med onion chopped
1 4oz can chopped green chilies
1 T vinegar
10 7 inch tortillas
cheddar cheese shredded
tomatoes diced or salsa
sour cream, (optional)
romaine lettuce, shredded
1. Rub beef roast down with taco seasoning and put in the slow cooker.
2. Top with onions, chilies and vinegar.
3. Cover and cook on low for 8-9 hours or until tender.
4. Remove the meat and let cool enough to handle; shred with two forks. Return to the slow cooker to heat through.
5. Spoon about 1/2 C of meat onto a tortilla and top with cheese, lettuce, tomatoes and sour cream. ENJOY!
2 T taco seasoning mix
1 med onion chopped
1 4oz can chopped green chilies
1 T vinegar
10 7 inch tortillas
cheddar cheese shredded
tomatoes diced or salsa
sour cream, (optional)
romaine lettuce, shredded
1. Rub beef roast down with taco seasoning and put in the slow cooker.
2. Top with onions, chilies and vinegar.
3. Cover and cook on low for 8-9 hours or until tender.
4. Remove the meat and let cool enough to handle; shred with two forks. Return to the slow cooker to heat through.
5. Spoon about 1/2 C of meat onto a tortilla and top with cheese, lettuce, tomatoes and sour cream. ENJOY!
Crock Spaghetti Squash with Meat Sauce
1 lb ground beef
1 large onion chopped
1 clove garlic, minced
2 lbs chopped tomatoes
8 oz tomato sauce
12 oz tomato paste
1 C beef broth
2 T fresh parsley, minced
1 T brown sugar
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/4 tsp pepper
cooked Spaghetti Squash
1. Break up ground beef in Crock-Pot.
2. Add all other ingredients, except pasta.
3. Cook on low for 6-8 hours.
4. Serve over precooked cold spaghetti squash or mixed cooked sqaush in 1 hour before serving - to heat through.
Servings: 7
1 large onion chopped
1 clove garlic, minced
2 lbs chopped tomatoes
8 oz tomato sauce
12 oz tomato paste
1 C beef broth
2 T fresh parsley, minced
1 T brown sugar
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/4 tsp pepper
cooked Spaghetti Squash
1. Break up ground beef in Crock-Pot.
2. Add all other ingredients, except pasta.
3. Cook on low for 6-8 hours.
4. Serve over precooked cold spaghetti squash or mixed cooked sqaush in 1 hour before serving - to heat through.
Servings: 7
Crock Southwestern Beef
4 lb. beef roast
1 onion cut into chunks
1/2 C ketchup
1 T soy sauce
2 tsp Worcestershire sauce
1 T liquid smoke
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg
Pepper to taste
2 tsp celery salt
1/4 C rapedura
1 T lemon juice
1 T prepared mustard
1 clove garlic minced
1. Put roast and onion in Pot.
2. Mix sauce and pour over meat in Crock.
3. Cook on low for 6-8 hours.
4. Good with rice, tortillas, roast potatoes, or salad.
1 onion cut into chunks
1/2 C ketchup
1 T soy sauce
2 tsp Worcestershire sauce
1 T liquid smoke
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg
Pepper to taste
2 tsp celery salt
1/4 C rapedura
1 T lemon juice
1 T prepared mustard
1 clove garlic minced
1. Put roast and onion in Pot.
2. Mix sauce and pour over meat in Crock.
3. Cook on low for 6-8 hours.
4. Good with rice, tortillas, roast potatoes, or salad.
Crock Simple Chicken and Rice
chicken
rice
chicken broth
carrots cut into 1/2 inch chunks
celery chopped
onions chopped
2 tsp basil
1 tsp salt
1/2 tsp pepper
1. Put about an inch of rice in crock.
2. Fill broth 1 inch above rice.
3. Add remaining ingredients.
4. Cook on low 6-8 hours or high for 4-5 hours.
5. May add anything that you think would taste good!
rice
chicken broth
carrots cut into 1/2 inch chunks
celery chopped
onions chopped
2 tsp basil
1 tsp salt
1/2 tsp pepper
1. Put about an inch of rice in crock.
2. Fill broth 1 inch above rice.
3. Add remaining ingredients.
4. Cook on low 6-8 hours or high for 4-5 hours.
5. May add anything that you think would taste good!
Crock Potato Bean Enchiladas
2/3 lb dry black or pinto beans soaked and precooked
2 C potatoes peeled, diced and boiled
1 onion chopped
1 bell pepper chopped
1-2 T oil
1 14.5 oz can diced tomato with chilies
1/2-1 C black olives chopped
1/3 C beef or vegetable stock
2 tsp chili powder
2 tsp cumin
1 tsp salt
1/4 tsp pepper
corn tortillas
shredded cheese
1. In a large skillet saute onions and peppers in oil.
2. Add cooked beans and potatoes to skillet.
3. Add tomatoes and olives.
4. Mix sauce ingredients in a bowl and pour over skillet.
5. In Crock layer beans, tortillas, then cheese. Repeat, ending with cheese on top.
6. Cook four hours on low.
7. May top with sour cream, salsa, or guacamole, but it is not neccesary. May serve over romaine lettuce, or with rice.
2 C potatoes peeled, diced and boiled
1 onion chopped
1 bell pepper chopped
1-2 T oil
1 14.5 oz can diced tomato with chilies
1/2-1 C black olives chopped
1/3 C beef or vegetable stock
2 tsp chili powder
2 tsp cumin
1 tsp salt
1/4 tsp pepper
corn tortillas
shredded cheese
1. In a large skillet saute onions and peppers in oil.
2. Add cooked beans and potatoes to skillet.
3. Add tomatoes and olives.
4. Mix sauce ingredients in a bowl and pour over skillet.
5. In Crock layer beans, tortillas, then cheese. Repeat, ending with cheese on top.
6. Cook four hours on low.
7. May top with sour cream, salsa, or guacamole, but it is not neccesary. May serve over romaine lettuce, or with rice.
Crock Pot Roast
For best results with this recipe, rub the roast with the herbs and place in refrigerator for about 12 hours before cooking. If you could not do that, then you can just do it all at once.
1 tsp dried oregano
1/2 tsp onion salt
1/2 tsp pepper
1/2 tsp caraway seeds
1/4 tsp garlic salt
1 3-4lb beef roast
6 med carrots cut into large chunks
3 small onions cut into large chunks
1 C celery cut into chunks
1 1/2 C beef or vegetable broth
1. Put vegetables in Crock. Add the rubbed roast and broth.
2. Cook on high for 2 hours, and switch to low for 6 hours. Pull meat and vegies out of Pot and put them on a serving dish.
3. Pour strained broth into a saucepan and whip into gravy.
4. Serve gravy over roast and vegetables. Mashed potatoes also go well with this.
Servings: 8
1 tsp dried oregano
1/2 tsp onion salt
1/2 tsp pepper
1/2 tsp caraway seeds
1/4 tsp garlic salt
1 3-4lb beef roast
6 med carrots cut into large chunks
3 small onions cut into large chunks
1 C celery cut into chunks
1 1/2 C beef or vegetable broth
1. Put vegetables in Crock. Add the rubbed roast and broth.
2. Cook on high for 2 hours, and switch to low for 6 hours. Pull meat and vegies out of Pot and put them on a serving dish.
3. Pour strained broth into a saucepan and whip into gravy.
4. Serve gravy over roast and vegetables. Mashed potatoes also go well with this.
Servings: 8
Crock Polish Kraut and Apples
This recipe is not very specific, just go for it and see what tastes good!
beef kielbasa sausage, sliced into 2 inch pieces
sour kraut
tart apples peeled and cut into eighths
apple juice (about a half of a cup)
maple syrup
1. Mix together the first three ingredients in a Crock.
2. Mix together maple syrup and apple juice and drizzle over top.
3. Cook on low for 4-5 hours.
beef kielbasa sausage, sliced into 2 inch pieces
sour kraut
tart apples peeled and cut into eighths
apple juice (about a half of a cup)
maple syrup
1. Mix together the first three ingredients in a Crock.
2. Mix together maple syrup and apple juice and drizzle over top.
3. Cook on low for 4-5 hours.
Crock Oriental Beef
3 lbs boneless sirloin cut into thin strips
2 red bell peppers chopped
6 carrots chopped
1/4 C red rice vinegar
1/2 C tomato sauce
1/2 C sherry
1 1/2 T fish sauce
1 T coconut sugar
1/4 chopped peanuts
1. Put all ingredients in Crock.
2. Cook on high for 4-5 hours or low for 8-10 hours.
3. Serve over asian noodles or rice.
4. Good with steamed broccoli or peas.
Servings: 7
2 red bell peppers chopped
6 carrots chopped
1/4 C red rice vinegar
1/2 C tomato sauce
1/2 C sherry
1 1/2 T fish sauce
1 T coconut sugar
1/4 chopped peanuts
1. Put all ingredients in Crock.
2. Cook on high for 4-5 hours or low for 8-10 hours.
3. Serve over asian noodles or rice.
4. Good with steamed broccoli or peas.
Servings: 7
Crock Mongolian Beef
1/2 C cornstarch or arrowroot or tapioca flour or potato starch
3 lbs beef sliced into thin strips
6 cloves garlic minced
2 tsp dried onion
1 C Coconut Aminos (tamari sub)
1/2 C white wine
1/2 C sherry
1 T white wine vinegar
2 tsp sesame oil
2 tsp molasses
2 tsp dried ginger
1/2 tsp pepper
1 tsp dried red pepper flakes
1 T peanut butter
6 T maple sugar
8 green onions chopped for garnish
1. Put strips of meat into a zip lock bag with cornstarch and shake well to coat.
2. Mix all other ingredients in Crock and add meat. Toss gingerly to coat.
3. Cook on low for 4-6 hours.
4. Garnish with green onions and serve with rice or noodles and with a green vegetable.
Servings: 9
May need to add salt since aminos aren't as salty as soy sauce.
3 lbs beef sliced into thin strips
6 cloves garlic minced
2 tsp dried onion
1 C Coconut Aminos (tamari sub)
1/2 C white wine
1/2 C sherry
1 T white wine vinegar
2 tsp sesame oil
2 tsp molasses
2 tsp dried ginger
1/2 tsp pepper
1 tsp dried red pepper flakes
1 T peanut butter
6 T maple sugar
8 green onions chopped for garnish
1. Put strips of meat into a zip lock bag with cornstarch and shake well to coat.
2. Mix all other ingredients in Crock and add meat. Toss gingerly to coat.
3. Cook on low for 4-6 hours.
4. Garnish with green onions and serve with rice or noodles and with a green vegetable.
Servings: 9
May need to add salt since aminos aren't as salty as soy sauce.
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