7 cups water
1 lb. dried green split peas
2 cups diced onions
1-1/2 cups carrots, peeled and diced
1 cup diced celery
2 tsp. minced garlic
1/2 tsp. ground black pepper
3 chicken bouillon cubes
1-1/4 lb. ham hocks
Put all ingredients in a 5-1/2 quart or larger crock pot/slow cooker.
Cover and cook on HIGH heat setting for 6 hours or on LOW heat setting for 12 hours until peas are very soft and fall apart.
Remove ham. When cool enough to handle, cut meat off the bone, dice and return to soup.
Discard rind and bones.
Serves: 4
Monday, February 4, 2008
Crockpot Lima Bean Soup
4 cups water
5 to 6 beef bouillon cubes
2 bay leaves
4 stalks celery, diced
2 large potatoes, peeled and cubed
2 large carrots, sliced in 1/2" slices
1 large diced onion
1 large package dry lima beans
salt and pepper to taste
1/2 to 1 pound smoked kielbasa
Cook in your crock pot 6-8 hours on LOW. Soup will thicken as it cooks.
5 to 6 beef bouillon cubes
2 bay leaves
4 stalks celery, diced
2 large potatoes, peeled and cubed
2 large carrots, sliced in 1/2" slices
1 large diced onion
1 large package dry lima beans
salt and pepper to taste
1/2 to 1 pound smoked kielbasa
Cook in your crock pot 6-8 hours on LOW. Soup will thicken as it cooks.
Corn Chowder
1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter
Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter. Increase heat to HIGH and cook for one more hour.
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter
Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter. Increase heat to HIGH and cook for one more hour.
Slow-Cooked Sweet Potato Casserole
2 cans (18oz) sweet potatoes, drained and mashed
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted
Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.
Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted
Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.
Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.
Crock Pot Spanish Rice
2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped
grated Monterey Jack or Cheddar cheese (optional)
Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours or on High 3 hours. Sprinkle with grated cheese before serving, if desired.
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped
grated Monterey Jack or Cheddar cheese (optional)
Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours or on High 3 hours. Sprinkle with grated cheese before serving, if desired.
Creole Zucchini
2 pounds zucchini
1 small green pepper -- chopped
1 small onion -- chopped
1 clove garlic -- minced
1 teaspoon salt
1/4 pepper
4 tomatoes -- peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley
Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.
1 small green pepper -- chopped
1 small onion -- chopped
1 clove garlic -- minced
1 teaspoon salt
1/4 pepper
4 tomatoes -- peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley
Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.
Baked Beans
3 pounds Navy beans (6 cups)
4 quarts Water
1 pound Salt pork -- 1" cubes
6 teaspoons Salt
1 cup Onion -- chopped
1/2 cup Molasses
1 1/2 cups Catsup
1/2 cup Brown sugar
4 teaspoons Dry mustard
Wash and pick over beans. Put into crockpot.
Add water, salt pork, salt and onion. Mix well so beans cover pork.
Place liner in base. Cover and cook on low for 14-16 hours or until beans are tender.
Cooking time can be reduced if beans are soaked overnight then cooked on low 10-12 hours
When beans are tender, drain bean liquid reserving 4 cups.
Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans in liner; stir well.
Cover and cook on low 6-8 hours longer.
4 quarts Water
1 pound Salt pork -- 1" cubes
6 teaspoons Salt
1 cup Onion -- chopped
1/2 cup Molasses
1 1/2 cups Catsup
1/2 cup Brown sugar
4 teaspoons Dry mustard
Wash and pick over beans. Put into crockpot.
Add water, salt pork, salt and onion. Mix well so beans cover pork.
Place liner in base. Cover and cook on low for 14-16 hours or until beans are tender.
Cooking time can be reduced if beans are soaked overnight then cooked on low 10-12 hours
When beans are tender, drain bean liquid reserving 4 cups.
Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans in liner; stir well.
Cover and cook on low 6-8 hours longer.
Salmon Patties
2 large eggs, fork beaten
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs
Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 to 5 qt. crockpot. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.
Makes 4 servings ( 2 patties each ) .
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs
Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 to 5 qt. crockpot. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.
Makes 4 servings ( 2 patties each ) .
Shrimp Marinara
1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti
In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more
. Serve over cooked spaghetti. Top with Parmesan cheese.
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti
In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more
. Serve over cooked spaghetti. Top with Parmesan cheese.
Lazy Lasagna Crockpot
1 box ziti or other favorite pasta, cooked
1 1/2 lbs. ground chuck or ground turkey, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
1 lg. pkg. Mozzarella cheese
2 lg. cans pizza or tomato sauce
1 med. onion, chopped
8 oz. mushrooms
Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.
1 1/2 lbs. ground chuck or ground turkey, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
1 lg. pkg. Mozzarella cheese
2 lg. cans pizza or tomato sauce
1 med. onion, chopped
8 oz. mushrooms
Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.
Pulled Pork with Root Beer Sauce
1 (2-1/2 to 3 lb.) pork sirloin roast
1/2 tsp. salt
1/2 tsp. ground black pepper
1 TB cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 TB minced garlic
3 cups root beer (two 12 oz. cans or bottles)
1 cup bottled chili sauce
1/4 tsp. root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 to 5 quart crock pot/slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.
To make the sauce:
in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce.
Makes 8 to 10 servings.
1/2 tsp. salt
1/2 tsp. ground black pepper
1 TB cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 TB minced garlic
3 cups root beer (two 12 oz. cans or bottles)
1 cup bottled chili sauce
1/4 tsp. root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 to 5 quart crock pot/slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.
To make the sauce:
in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce.
Makes 8 to 10 servings.
Crockpot Cherry Pork Chops
1 (21 ounce) can cherry pie filling
4 pork chops
Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
serves 4
4 pork chops
Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
serves 4
Cabbage Roll Casserole
1 1/2 pounds sausage -- sweet italian
2 large potatoes
2 onions -- chopped
4 carrots -- sliced
10 ounces chicken stock
19 ounces tomatoes -- can, undrained, -- chop
2 tablespoons fresh dill -- chopped, or 1 tablespoon dried dill
1/2 teaspoon caraway seed
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 cups cabbage -- coarsely sliced
1/2 can fresh parsley -- coarsely chopped
4 cloves garlic -- chopped
Discard casings from sausage; cut sausage into bite-size pieces. In large skillet, brown sausage over medium-high heat; drain off fat and transfer sausage to Crockpot.
Meanwhile, peel potatoes, grate 1 and dice 1. Add potatoes to Crockpot along with onions, garlic, carrots, chicken stock, tomatoes, dill, caraway seeds, celery seeds, salt, pepper and nutmeg. Cover and cook on low heat for 7 1/2 hours.
Add cabbage, parsley and butter, pushing cabbage down into liquid; cook for 30 to 60 minutes or until vegetables are tender.
2 large potatoes
2 onions -- chopped
4 carrots -- sliced
10 ounces chicken stock
19 ounces tomatoes -- can, undrained, -- chop
2 tablespoons fresh dill -- chopped, or 1 tablespoon dried dill
1/2 teaspoon caraway seed
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 cups cabbage -- coarsely sliced
1/2 can fresh parsley -- coarsely chopped
4 cloves garlic -- chopped
Discard casings from sausage; cut sausage into bite-size pieces. In large skillet, brown sausage over medium-high heat; drain off fat and transfer sausage to Crockpot.
Meanwhile, peel potatoes, grate 1 and dice 1. Add potatoes to Crockpot along with onions, garlic, carrots, chicken stock, tomatoes, dill, caraway seeds, celery seeds, salt, pepper and nutmeg. Cover and cook on low heat for 7 1/2 hours.
Add cabbage, parsley and butter, pushing cabbage down into liquid; cook for 30 to 60 minutes or until vegetables are tender.
Sesame Chicken
3 lbs. boneless, skinless chicken
l/2 c. soy sauce
l/3 c. packed brown sugar
l/4 tsp. garlic powder
l/4 tsp. ground ginger
2 tablespoons ketchup
2 tablespoons toasted sesame seeds
Place chicken thighs in crock pot. Whisk together remaining ingredients in a bowl then pour over chicken making sure to sauce on all pieces of chicken. Cover and cook for 6 to 8 hrs. on low or 3 to 4 hours on high.
l/2 c. soy sauce
l/3 c. packed brown sugar
l/4 tsp. garlic powder
l/4 tsp. ground ginger
2 tablespoons ketchup
2 tablespoons toasted sesame seeds
Place chicken thighs in crock pot. Whisk together remaining ingredients in a bowl then pour over chicken making sure to sauce on all pieces of chicken. Cover and cook for 6 to 8 hrs. on low or 3 to 4 hours on high.
Crock Pot Coq Au Vin
4 cups (1 pkg. 10 oz.) sliced mushrooms
4 cups (1 bag 16 oz.) frozen small white onions
1 sprig fresh rosemary
2 to 2-1/2 lb. skinless, boneless chicken (combination of thighs and breasts), cut into 1" strips
1/4 cup cornstarch
1 cup (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1 cup Burgundy OR other dry red wine
Hot mashed OR oven roasted potatoes
Place mushrooms, onions, rosemary and chicken in 3-1/2 quart crock pot/slow cooker.
Mix cornstarch, soup and wine until smooth. Pour over chicken and vegetables.
Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.
Remove rosemary. Serve with potatoes.
Serves: 6.
4 cups (1 bag 16 oz.) frozen small white onions
1 sprig fresh rosemary
2 to 2-1/2 lb. skinless, boneless chicken (combination of thighs and breasts), cut into 1" strips
1/4 cup cornstarch
1 cup (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1 cup Burgundy OR other dry red wine
Hot mashed OR oven roasted potatoes
Place mushrooms, onions, rosemary and chicken in 3-1/2 quart crock pot/slow cooker.
Mix cornstarch, soup and wine until smooth. Pour over chicken and vegetables.
Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.
Remove rosemary. Serve with potatoes.
Serves: 6.
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