* Exported from MasterCook *
Aldilla
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 flank steak (1-1/2 lbs)
3 teaspoons chili powder
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 large onion -- chopped
1 large carrot -- chopped
1 large green pepper -- chopped
2 large tomatoes -- chopped
1/4 cup red wine
1 hot chilli pepper -- seeded
1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
All Day Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb frozen oj
2 c chicken stock
1 t salt
1/4 t pepper
1/2 c tomato paste
2 tb soy sauce
2 tb brown sugar
2 cloves garlic, minced
1 d allspice
remaining ingredients:
4 lb chicken, breasts and thighs
1/4 lb mushrooms, sliced
2 tb margarine or butter
11 oz (1 can) mandarin orange
sections, drained
1/2 a medium-large bell
pepper, sliced lengthwise
1/4 t ground ginger
3 tb cornstarch
1/4 c cold milk
1/4 c cold water
Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
All-Day-Long Crockpot Beef
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :8:00
Categories : Beef Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef roast -- * see note
1/2 teaspoon black pepper
2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
* Use any cut of beef roast desired.
1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. 2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. 3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. 4. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
Serving Ideas : Serve with mashed potatoes and a healthy bread.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Alsace Ribs With Sauerkraut
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds lean pork spareribs
cut in serving pieces
1 glass jar sauerkraut with
caraway seed
1/2 head cabbage -- grated
1 large onion -- sliced thin
1 granny smith apple
(cored and sliced
1/2 cup water
1/2 cup light white wine
Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers of meat, kraut, cabbage, onion, and apple in slow cooer. Mix water and wine and pour over. Cook on low setting 8-10 hours. Serves 6
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Amish-Style Chicken And Corn Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Vegetables
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion -- coarsely chop
1/2 cup carrots -- coarsely chop
1/2 cup celery -- coarsely chopped
1 teaspoon saffron threads -- (optional)
3/4 cup corn kernels -- (fresh/frozen)
1/2 cup celery -- finely chop
1 tablespoon parsley -- fresh chopped
1 cup egg noddles -- cooked
Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Andy Beals' Chili
Recipe By : Andrew Scott Beals Lawrence Livermore National Laboratory, L
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 kg canned beans (drained)
1 1/2 kg stewed tomatoes
1 kg beef -- cut into bite-sized
2 garlic cloves -- chopped
3 medium jalapeno peppers -- cut up
2 green bell peppers -- diced
1 medium onions -- diced (1 to 2)
1 bottle flavorful beer
30 ml cumin
10 ml paprika
5 ml cayenne pepper
1. Saute the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don't have to cook it much at this time. 2. Drain the fat from the beef. 3. Put everything in a big pot over low heat (a slow cooker is handy) and stir together. 4. Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary. 5. Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh-baked biscuits or cornbread. Author's Notes: This is the descendant of the chili that I've been making since 1974. This is best if it has cooked at least overnight. Generally it's ready for consumption after about three hours. If you can't turn your stove down to a very low heat, you're bound to burn the bottom of the chili a little, but as long as you don't scrape it off, it will taste okay. Slow-cookers are great in this regard! At the three hour mark, the chili is somewhat soupy. If you want it to thicken up, turn up the heat a bit and let it boil off the excess water. While doing this, stir every few minutes or you may burn the bottom! I change the proportions of ingredients (double the beef, drop the beans, add LOTS more cumin) all the time; this recipe is just a general guideline. The amount of garlic given in the recipe is very conservative. Garbanzo beans (chick peas) are nice, but they take a lot longer to cook. Making it with lamb or Italian sausage instead of beef is also interesting. Cherry peppers instead of jalapeno peppers are very nice also. Do not use wimpy American beer! I have found that Moosehead adds a good flavor, and I bet that Anchor Steam will too. Difficulty : easy. Precision : no need to measure.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Ann's Ruby Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken pieces
1 onion, medium -- chopped
2 tablespoons oil
2 teaspoons salt
1 teaspoon pumpkin pie spice
1 can orange juice -- frozen
2 teaspoons orange rind -- grated
3 cups cranberries
1 cup sugar
Brown chicken pieces and onion in oil and salt. Add remaining ingredients and cook 30 minutes. Serve with hot cooked rice. Crockpot: Add browned chicken and onions and other ingredients to crockpot. Cook till done. This was one of Ann Sharpe's favorite recipes. Ann was Sylvia Steiger's mother.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Anne's Chicken for Crock Pot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Frying chicken -- in pieces
Salt & pepper
1 cn Cream of mushroom soup
1/2 c Sauterne or sherry
2 tb Butter or margarine -- melted
2 tb Dry Italian salad dressing Mix
2 3 oz. pkgs cream cheese -- cut in cubes
1 tb Onion -- chopped
Wash chicken and pat dry. Brush with
butter. Sprinkle with salt and
pepper. Place in crock pot. Sprinkle with
dry salad mix. Cover and
cook on low for 5 to 6 hours. About 3/4
hour before serving, mix
soup, cream cheese, wine, and onion in
1 small saucepan. Cook until
smooth. Pour over chicken in pot. Cover
and cook for 30 min
1 Recipe By :
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* Exported from MasterCook *
Anne's Chicken For Crock Pot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 frying chicken -- in pieces
salt & pepper
1 cn cream of mushroom soup
1/2 c sauterne or sherry
2 tb butter or margarine -- melted
2 tb dry italian salad dressing mix
2 3 oz. pkgs cream cheese -- cut in cubes
1 tb onion -- chopped
wash chicken and pat dry. brush with
butter. sprinkle with salt and
pepper. place in crock pot. sprinkle with
dry salad mix. cover and
cook on low for 5 to 6 hours. about 3/4
hour before serving, mix
soup, cream cheese, wine, and onion in
1 small saucepan. cook until
smooth. pour over chicken in pot. cover
and cook for 30 min
1 recipe by :
From the recipe files of Carole Walberg
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* Exported from MasterCook *
APPLE BUTTER
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Jelly/Jam Fruits
Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 Apples -- quartered, leave
-skin on. I use Granny Smith
-any tart firm apple will do
2 c Cider -- sweet
2 c Sugar -- to taste
1 1/2 ts Cinnamon -- more or less
Lemon juice -- optional
-use if apples are too sweet
1 use my large Crockpot for this recipe.
1. Combine all ingredients and cook in high stirring
occasionally for the first hour or so; covered. Then
remove cover and turn down to low and stir
occasionally. This is a slow process since you have
NOT precooked the apples. Will take 24 to 36 hours.
But you have NEVER tasted anything so good. I think it
is much better this way then precooking the apples. I
usually stir in the skin every hour or so but this is
not critical. You can cook during the night but I
usually do not.
2. If the skin on your apples refuses to break down,
use a hand held blender and zap it a few times. If you
don't have one of these wonderful gadgets, then zap in
the food processor.
CANNING: You can process this in a water bath but I
usually just keep it in the fridge; it never lasts
that long. NOTE: The skin is the substance that makes
it thick along with the evaporation of the water.
Please try it with the lid of the Crockpot off. It is
better than MUSSELMANS. The grandgirls say the house
smells like Apple Pie and they love it with Peanut
Butter on bread or over cottage cheese. We always
used to bring that back from PA. Now I think I'll take
this down. I hope you all enjoy!!!
SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
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* Exported from MasterCook *
Apple Cranberry Compote
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cooking apples
(peel/slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoon grated orange peel
1/2 cup water
1/4 cup port wine
sour cream
Arrange apple slices and cranberries in crockpot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Apple Pecan Bread Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Crockpot
Breads Puddings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pecans -- coarsely chop
3 eggs
8 slices raisin bread -- diced
2 cups half & half or milk
2 medium apples -- green
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine -- melted
1 teaspoon cinnamon
vanilla ice cream (opt.)
1/2 teaspoon nutmeg
Preheat oven to 350~. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milkand then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Apple Pork Roast/Cp
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb boneless pork
1 tb cooking oil
1 carrot -- small chunks
2 celery -- chopped
3 tb quick-cooking tapioca
1/4 c white wine
1 t beef bouillon granules
1/4 t salt
1/4 t ground cinnamon
6 oz frzn apple juice concentrate
(thaw but do not dilute
Trim any fat from pork. Cut in half, if necessary, to fit into crockpot. Pl carrots, and celery into bottom of Pammed crockpot. Sprinkle tapioca over t Add apple juice concentrate combined with other ingredients and add. Cover Cook on Low for 10-12 hours or on high for 5 to 6 hours.
Recipe From: Kathleen Pickell Kathleen's MasterCook Recipe Swap Page http://www.cyberspc.mb.ca/~netdir/mccook
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Apple-Glazed Roast Pork
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
mm -- ¥
1 mm ------------------rival crock-pot
cooking-----------------------
4 lb pork loin roast
6 apples
1/4 c apple juice
3 tb sugar, brown
1 t ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10-12 hours, until done.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Apple-Glazed Roast Pork- Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb pork loin roast -- trimmed
1/4 c apple juice
salt to taste
3 tbsp brown sugar
pepper to taste
1 tsp ground ginger
6 apples -- quartered
Procedures: 1. Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. 2. Place apple quarters in bottom of crockpot. Place roast on top of Apples. 3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. 4. Cover and cook on Low setting for 10 to 12 hours or until done.
NOTES : Use natural, non-sweetened apple juice in this
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Apple-Raisin Whole-Wheat Stuffing
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups whole-wheat bread -- cubed
1 1/2 cups raisins
4 apples -- * see note
1 1/2 cups onion -- finely chop
4 cups celery -- sliced thin
3 eggs (or use egg whites)
1 cup walnuts or pecans -- chopped
4 tablespoons margarine -- melted
2 1/2 cups chicken broth
1/2 teaspoon black pepper -- freshly ground
* chopped, unpeeled apples. If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes. Combine the bread cubes with the remaining ingredients. Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey) OR put into Crockpot and cook on high for 2 hours then low for 4 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Apples In Wine
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 tart cooking apples
2 cups dry red wine
1 cup sugar
1/2 teaspoon nutmeg
2 slices lemon (optional)
Core, peel, and quarter apples. Combine wine and sugar in crockpot, stir well. Add apple quarters. Stir well to coat apples with wine mixture. Add nutmeg and lemon slices. Cover and cook on low setting for 8-12 hours (high 2-3 hours). Transfer apples and liquid to a refrigerator container and chill well. Serve in sherbet glasses. Yield: about 3 quarts
From the recipe files of Carole Walberg
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Arabian Stew
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Crockpot Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups tomato juice
16 ounces chicken -- cooked & cut up
2 small raw potatoes -- diced
1 medium eggplant -- cut up
1 large raw onion -- diced
6 celery stalks with greens -- diced
28 ounces green beans -- drained
12 ounces fresh or
8 ounces canned mushrooms -- drained
1 tablespoon oregano
garlic -- to taste
onion powder -- to taste
parmesan cheese -- grated
Place all ingredients in a crock pot in the order listed (except for the cheese) , cover and cook 8-10 hours on medium. Serve with cheese. Makes 20 cups. Source: "The Yankee Kitchen" 03-31-93 (#6) [Joan]
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Arizona Chuck Wagon Beans
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy or pinto beans
6 cups water
1/4 pound salt pork -- diced
1 large onion -- chopped
1 garlic clove -- minced
1 large green pepper -- chopped
1 1/2 pounds chuck steak -- cubed
1 1/2 teaspoons salt
1/2 teaspoon oregano -- crumbled
1/4 teaspoon red pepper
1/4 teaspoon ground cumin
8 ounces tomato sauce
1. Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large skillet; remove with a slowtted spoon to cooker; saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. 3. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
From the recipe files of Carole Walberg
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Arroz Con Queso/Crockpot
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Crockpot Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups raw rice -- long-grain*
1 cup whole tomatoes (16 oz)**
1 cup mexican style beans (16 oz)
3 garlic cloves -- minced
1 onion; large -- finely chopped
2 tablespoons vegetable oil
1 cup cottage cheese
1 cup green chili peppers -- ***
2 cups montery jack cheese****
*converted rice; **mashed; ***(4-oz), drained; ****grated, or process cheese. Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese. 6 to 8 servings
From the recipe files of Carole Walberg
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Au Gratin Potatoes And Ham
Recipe By : Sue Klapper
Serving Size : 7 Preparation Time :0:00
Categories : Crockpot Vegetables
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups potatoes -- peel/slice
1 medium onion -- coarsely chop
1 1/2 cups ham -- cook/cube
1 cup american cheese -- shredded
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon thyme
In slow cooker, loayer half each of the potatoes, onion, ham and cheese; repaeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Baked Bean Cassoulet
Recipe By :
Serving Size : 7 Preparation Time :13:00
Categories : Crockpot Beans
Main Dish Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried red or kidney beans
6 cups water
1 medium onion -- chopped
1/4 cup molasses
1 15 ounce ca tomato sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon worcestershire sauce
1 12 ounce pa smoked sausage links -- cut into 1" slices
In slow-cooking pot, soak beans in water overnight. Cover and cook on high for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce. Mix with drained beans in slow-cooking pot. Cover and cook on low for 10 to 12 hours. Add sausage the last hour of cooking.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Baked Beans2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound navy beans -- (dry)
8 cups cold water
1 onion -- chopped
1/2 pound salt pork -- diced
1/3 cup molasses
1/4 cup brown sugar -- packed
1 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid. In crockpot combine drained beans, onion, and salt pork. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Baked Chicken Breasts
Recipe By : Rival and Brenda
Serving Size : 5 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 chicken breast halves -- boned and skinned
2 tablespoons butter or margarine -- (replace with what?)
10 3/4 ounces cream of chicken soup, condensed
--(or cream of celery)
1/2 cup dry sherry
1 teaspoon tarragon or rosemary leaves -- (i like rosemary)
1 teaspoon worcestershire sauce
1/4 teaspoon garlic powder -- or garlic salt
8 ounces canned mushrooms -- drained
Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours. (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!! Adapted by and edited for Mastercook by Brenda Adams Source: Rival Crock-Pot Cooking Posted mc-recipe, 8/14/96
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Baked Stuffed Apples
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 md red apples -- tart
1 c light brown sugar
1/4 c golden seedless raisins
1 tb orange peel -- grated
1/4 c butter -- softened
2 c water -- very hot
3 tb frozen orange juice
- concentrate
Wash, core and stem the apples, but don't peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins and the orange peel. fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold
in the slow cooker and pour the hot water into the cooker. Sprinkle the
orange juice concentrate over the apples. Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Baked Sweet Potatoes In Crockpot
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Crockpot Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium sweet potatoes or
yams
Wash potatoes. Drain but do NOT dry. Set in the crockpot. Cover and cook on low for 4 to 6 hours (depending on size of potatoes).
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bar-B-Que Beef (Nb)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb beef -- stew or chuck roast
2 c onions -- chopped
3 green peppers -- chopped
1 cn tomato paste -- (6 ounces)
2 ts salt
1/2 c brown sugar -- packed
1/4 c cider vinegar
3 ts worcestershire souce
1 t dry mustard
Combine the ingredients and put into a slow cooker or crockpot in order given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high for 8 hours.
With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamberger buns.
"Tis like a visit with a friend to use her recipe"
From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister)
Formatted for MealMaster by Janet Newcomer, Dec 1996.
Norma's comment: I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bar-B-Que Beef Sandwiches C/P
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Chuck roast
1 Cup Water
2 Beef bouillon cubes
1 Tablespoon Minced onion
1 Can tomato sauce -- (15 Ounces)
1/4 Cup Brown sugar
1/4 Cup Ketchup
1/4 Cup Mustard
1 Dash Worcestershire sauce
Roast meat in oven, along with 1 cup water and bouillon cubes. Shred
meat with a fork after cooking and retain 1 cup of the juice from cooking.
Add rest of the ingredients to shredded meat. Put in a crock pot and cook
on low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls.
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* Exported from MasterCook *
Barbecue Beef Sandwiches
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef rump roast
3 tablespoons flour
15 ounces tomato sauce
1/2 cup onions-chopped
1/3 cup brown sugar -- packed
2 tablespoons lemon juice
1 tablespoon beef instant bouillon
1 1/2 teaspoons chili powder
1 garlic clove -- chopped fine
1 teaspoon dry mustard
hamburger buns
Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
BARBECUE BEEF SHORT RIBS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot
Barbecue Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Beef short ribs
1 tb Vegetable oil
1 Large onion -- cut into wedges
1 c Water
1 c Tomato ketchup
1/3 c Red wine vinegar
1 tb Paprika
1 t Curry powder
1/2 ts Chili powder
1/2 ts Dry mustard
2 ts Salt
4 Medium potatoes -- peeled
4 Medium carrots -- pared; cut i
1 tb Cornstarch -- optional
1/4 c Water
Mix all ingredients at cook on low for 6-8 hours. (
Sorry I don't know the answer to your question about
the cooking time)
Best to you; Lisa FROM: LISA HLAVATY (FDGN81A)
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* Exported from MasterCook *
Barbecue-Style Pork Steaks
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork shoulder steaks
(cut 1/2 inch thick
1 tablespoon cooking oil
1 large onion
( slice and separate into rings
1 large green pepper -- thinly sliced
2 tomatoes -- sliced
1 tablespoon quick-cooking tapioca
1/2 cup bottled barbeque sauce
1/4 cup dry red wine
1/2 teaspoon ground cumin
Cut pork steaks in half lengthwise. Trim excess fat. In a large skillet brown steaks on both sides in hot oil. Drian steaks on paper towels. In a 3 1/2- or 4-quart electric crockpot arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crockpot. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter. Makes 4 to 6 servings.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Barbecued Beef Ribs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Boneless beef ribs
1 c Water
1 cn (6oz) tomato paste
1 c Ketchup
3/4 c Packed brown sugar
1/2 c Vinegar
2 tb Prepared mustard
1/2 t Salt
Hot cooked rice -- optional
Preparation Time: 8:00 Put all the ingredients, except the cooked
rice, into a crock pot and mix well. Cook on low for 8 hours. Serve
over hot rice, noodles, etc. if desired.
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* Exported from MasterCook *
Barbecued Beef Ribs2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb boneless beef ribs
1 c water
1 cn (6oz) tomato paste
1 c ketchup
3/4 c packed brown sugar
1/2 c vinegar
2 tb prepared mustard
1/2 t salt
hot cooked rice -- optional
Preparation Time: 8:00 Put all the ingredients, except the cooked rice, into a crock pot and mix well. Cook on low for 8 hours. Serve over hot rice, noodles, etc. if desired.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
BARBECUED POT ROAST
Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean pot roast
1 teaspoon salt
1/2 cup tomato paste
24 peppercorns
1 small onion -- chopped
1 teaspoon Worcestershire sauce
Instructions: ------------- Sprinkle salt over the roast and place in
crock pot. Spread tomato paste over meat; embed peppercorns into paste;
top with onions and Worcestershire sauce. Cover and cook on LOW 8-10 hrs.
Serve meat with accumulated gravy. From: Maggie MWORKMAN@VM.CC.PURDUE.EDU
ADDRESS="http://www.vuw.ac.nz/who/Amy.Gale/home.html"
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* Exported from MasterCook *
Barbecued Pot Roast2
Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean pot roast
1 teaspoon salt
1/2 cup tomato paste
24 peppercorns
1 small onion -- chopped
1 teaspoon worcestershire sauce
Instructions: ------------- Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; embed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy. From: Maggie MWORKMAN@VM.CC.PURDUE.EDU ADDRESS="http://www.vuw.ac.nz/who/Amy.Gale/home.html"
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Barbecued Spareribs2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Sauces
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb spare ribs
1/2 tsp hickory smoke salt
2 tbsp vinegar
liquid smoke and salt
1/2 c catsup
1/2 c steak sauce
1/4 tsp salt
1 tsp minced onion
2 tbsp brown sugar
Place spareribs on rack in baking pan. Brown in a 400 degree oven for 15 minutes; turn and brown on other side for 10 ot 15 minutes. Drain fat and put ribs in crock pot. Combine remaining ingredients and pour over ribs. Cover and ccok on low 6 to 8 hours. Makes 5 to 6 servings.
NOTES : Can also use this sauce and do in lg. pan on stove. Brown ribs or country ribs after salting and peppering. Slice a few onions and place on top. Add water (about 1/2 c.) and simmer for about 1 hour. Then add sauce and simmer until very tender.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Barbecued Turkey And Vegetables
Recipe By : Fast and Healthy Magazine, 'Jan. '96
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup barbecue sauce
1/2 cup hot water
2 skinless turkey thighs, cut in half -- about 2 pounds
3 medium potatoes, unpeeled -- cut in 8 pieces each
6 medium carrots -- in 2 1/2x1/2" sticks
In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turke yand vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables. MC formatting by bobbi744@sojourn.com
NOTES : Who would guess that 5 ingredients could be so tasty. A good quality barbecue sauce is the secret. Cooking juices can be thickened with flour. Add small amount of hot liquid to 2-3 Tbsps flour in measuring cup. Stir and add back to crockpot, on High. Cook to thicken. Per serving: 380 calories, 9 g. fat, 14% of total calories from fat, 85 mg. cholesterol.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Barbecued Turkey Legs
Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey drumsticks -- thawed
salt and pepper -- to taste
1/4 cup catsup
1/4 cup molasses
1/4 cup vinegar
2 tablespoons worcestershire sauce
1/2 teaspoon hickory smoke salt
1 tablespoon instant minced onion
Sprinkle turkey drums with salt and pepper. Place in large crockpot. Combine catsup , molasses, vinegar, Worcestershire sauce, hickory smoked salt and instant minced onion. Pour over turkey. Cover and cook on Low for 7-9 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
BARBEQUE BEEF AND PORK
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beef Crockpot
Pork Barbecue
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lisa crawley-TSPN00B
1 1/2 lb Stewing meat -- cubed
1 1/2 lb Pork -- cubed
2 c Onions -- chopped
1/2 c Brown sugar -- firmly packed
3 ts Chili powder
2 ts Salt
1 t Dry mustard
1/4 c Vinegar
2 ts Worchestershire sauce
6 oz Tomato paste
16 Sandwich buns
In a crockpot, combine all ingredients except the
buns. Cook on low setting for 8-10 hours or til meat
if tender. Stir with fork to break up pieces. Serve on
buns. *May use all pork or all beef. I found that the
pork will cook faster than the beef, so I start the
beef ahead of time then add the pork. TSPN00B Lisa
Crawley aka Teaspoon/Cedar Rapids
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* Exported from MasterCook *
Barbeque Beef And Pork2
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds stewing meat -- cubed
1 1/2 pounds pork -- cubed
2 cups onions -- chopped
1/2 cup brown sugar -- firmly packed
3 teaspoons chili powder
2 teaspoons salt
1 teaspoon dry mustard
1/4 cup vinegar
2 teaspoons worchestershire sauce
6 ounces tomato paste
16 sandwich buns
In a crockpot, combine all ingredients except the buns. Cook on low setting for 8-10 hours or til meat if tender. Stir with fork to break up pieces. Serve on buns. *May use all pork or all beef. I found that the pork will cook faster than the beef, so I start the beef ahead of time then add the pork. Lisa Crawley
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Barbeque Pork
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork butt or shoulder roast
(lean and boneless
2 large spanish onions
1 large bott kraft honey bbq sauce
1 cup ginger ale (or coke)
Cut onions in half lengthwise, slice in 1/4" slices, halve the slices and separate into rings. Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper. Place half the onions in crockpot, put in roast and top with rest of onions. Pour 1 cup of soda over all, cover and cook on LOW for 10 to 12 hours, or overnight until pork can be easily shredded with two forks. Remove pork from pot, shred in a bowl, removing all possible fat. Remove onions with slotted spoon and add to bowl. Discard juice in pot. Return onions and pork to pot, add BBQ sauce to all and mix. Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches in buns. Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
BARBEQUE PORK (FAMILY)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork
Barbecue Sandwiches
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----JEAN POLZIN-NBKG80B-----
4 lb Pork Butt or Shoulder Roast
-lean, boneless
2 lg Spanish onions -- (sweet)
1 lg Bottle Kraft Honey BBQ Sauce
1 c Ginger Ale (or Coke)
Cut onions in half lengthwise, slice in 1/4" slices,
halve the slices and separate into rings. Trim all
possible fat from roast and sprinkle with garlic salt
and seasoned pepper. Place half the onions in
crockpot, put in roast and top with rest of onions.
Pour 1 cup of soda over all, cover and cook on LOW for
10 to 12 hours, or overnight until pork can be easily
shredded with two forks. Remove pork from pot, shred
in a bowl, removing all possible fat. Remove onions
with slotted spoon and add to bowl. Discard juice in
pot. Return onions and pork to pot, add BBQ sauce to
all and mix. Continue to cook on LOW for 5 to 6
hours, adding more BBQ sauce as needed. Serve as
sandwiches in buns. Leftovers may be cooled, made into
sandwiches, wrapped in heavy plastic wrap and frozen
individually for later use. They keep well and may be
unwrapped, rewrapped in paper towels and heated in a
microwave at 50% for a few minutes.
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* Exported from MasterCook *
BARBEQUE-STYLE PORK STEAKS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Barbecue
Crockpot Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-MARY WILSON BWVB02B
4 Pork shoulder steaks -- cut
- 1/2 inch thick
1 tb Cooking oil
1 lg Onion -- thinly sliced and
- separated into rings
1 lg Green pepper -- thinly sliced
2 Tomatoes -- sliced
1 tb Quick-cooking tapioca
1/2 c Bottled barbecue sauce
1/4 c Dry red wine
1/2 ts Ground cumin
Cut pork steaks in half crosswise. Trim excess fat.
In a large skillet brown steaks on both side in hot
oil. Drain steaks on paper towels.
In a 3 1/2 or 4-quart electric slow crockery cooker
arrange the onion, green pepper, and tomatoes.
Sprinkle tapioca over vegetables. Place pork steaks
atop vegetables and tapioca. In a small bowl stir
together barbecue sauce, wine, and cumin. Pour over
meat and vegetables in the crockery cooker. Cover and
cook on low-heat setting for 6 to 8 hours or till meat
and vegetables are tender. To serve, transfer meat and
vegetables to a serving platter. Makes 4 to 6
servings.
Recipe by Alice Lewis, Boulder, CO. Source: Better
Homes and Gardens - Recipes from Prizewinning Cooks.
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* Exported from MasterCook *
Barbeque-Style Pork Steaks2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork shoulder steaks
(cut 1/2 inch thick
1 tablespoon cooking oil
1 large onion -- thinly sliced
(separated into rings
1 large green pepper -- thinly sliced
2 tomatoes -- sliced
1 tablespoon quick-cooking tapioca
1/2 cup bottled barbecue sauce
1/4 cup dry red wine
1/2 teaspoon ground cumin
Cut pork steaks in half crosswise. Trim excess fat. In a large skillet brown steaks on both side in hot oil. Drain steaks on paper towels. In a 3 1/2 or 4-quart electric slow crockery cooker arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crockery cooker. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter. Makes 4 to 6 servings. Recipe by Alice Lewis, Boulder, CO. Source: Better Homes and Gardens - Recipes from Prizewinning Cooks.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
BARLEY SOUP FOR CROCK POT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound stew beef -- cut in 1/2" cubes
1 medium onion -- chopped
2 stalks celery -- chopped
2 carrots -- diced
3/4 cup barley
1 bay leaf
1 teaspoon salt
Pepper to taste
6 cups beef stock
Cook on low in crock pot for 6 to 8 hours stirring occasionally.
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* Exported from MasterCook *
Barley Soup For Crock Pot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound stew beef -- cut in 1/2" cubes
1 medium onion -- chopped
2 stalks celery -- chopped
2 carrots -- diced
3/4 cup barley
1 bay leaf
1 teaspoon salt
pepper to taste
6 cups beef stock
Cook on low in crock pot for 6 to 8 hours stirring occasionally.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Barley, Potato And Amaranth Stew (R T)
Recipe By : Reggie Dwork
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Grains
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c barley
1 lg potato -- peel, chop into bite
-- size pieces
1/2 c amaranth
1/2 tsp garlic powder -- or to taste
1 tbsp parsley -- or to taste
1/2 tsp oregano -- or to taste
1/2 tsp marjoram -- or to taste
2 c water -- to cover,
keep adding water as necessary
1 c corn, frozen
1/2 onion -- to taste
Tossed everything in the crockpot and started it on low. Added water as necessary to make it thick like a stew. I added a bit of salt at the end after I had put it in my bowl. Had this with cracked wheat bread...what a great meal!!
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Basic Crockpot Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- chopped
2 garlic -- ¥
1 pound dried beans -- soaked 4 hours
or over night
1 bay leaves -- ¥
water to cover.
Put in crockpot and cook about 4-6 hours on high or overnight on low. Beans should be soft (small white beans take longest, pinto beans shorter) Add spices, veggies, etc. (see below) cook about another hour. Spices:, veggies, etc: 1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2 Tbsp. soy sauce, a few chili peppers, chopped, chopped green pepper, can chopped tomotoes, some frozen corn. (Good with black beans) 1/2 tsp liquid smoke tastes good added. 2) 1 tsp cumin, 1 can chopped green chilis, chopped green pepper, 1 Tbsp soy sauce (good with white beans). 3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 tsp dried mustard, (good with pinto or black eyed peas) Garbanzo beans I usually use as a substiute in chicken recipes, so I'll freeze them with just the onions and garlic. Frozen black eyed peas are also a good staple to have on hand (for some reason that's the only legume that comes frozen except for lima beans which I don't like). From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran). Fatfree Digest [Volume 9 Issue 18] July 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Basil And Bean Soup
Recipe By :
Serving Size : 6 Preparation Time :14:00
Categories : Crockpot Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried white kidney beans or
great northern beans
1 pound lean stewing meat -- cut in 1" cubes
2 small zucchini (unpeeled) -- diced
2 medium turnips -- peeled and diced
1 large potato -- peeled and diced
2 stalks celery -- sliced
2 medium onions -- chopped
1 can whole tomato (28 oz)
2 teaspoons leaf basil
1/8 teaspoon crushed red pepper
1 tablespoon salt
2 tablespoons olive oil
Completely soften beans. Combine all ingredients in crock pot; add water to cover and mix well. Cover and cook on high setting for 3 hours, Then turn to low setting for 8 to 14 hours (or cook entire time on high setting for 5 to 7 hours).
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Basque Lamb Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----basic stew-----
1 1/2 pounds boneless lamb shoulder
1 cup stock
3/4 cup onions -- chopped
1/2 tablespoon garlic cloves -- crushed
-----this variation-----
6 medium carrots -- 3/4" pcs
12 ounces turnips -- 3/4" pcs
1/4 teaspoon thyme leaves
1/4 teaspoon rosemary -- crumbled
1/2 teaspoon black pepper
1 cup chicken stock
2 tablespoons flour
You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bavarian Dinner
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans sauerkraut -- bavarian style
undrained (27 oz each)
2 pounds polish kielbasa sausage
precooked and cut into 3
1 inch -- ¥
piece
1 medium onion -- thinly slice
separated into rings
1 teaspoon chicken bouillon -- instant
1/2 teaspoon celery seed
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 t boulllon and 1/4 t celery seed. Repeat layers. Cover and cook at setting #3 in West Bend cooker (low) for 7 - 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve with boiled potatoes and apple raisin salad. Source: West Bend Slow Cooking for Fast Meal
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bean, Barley & Sausage Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound kidney beans -- dry
1 package smoked polish sausage -- sliced
7 cups water
1 cup barley
2 garlic cloves -- peeled
3 bay leaves
Put rinsed beans in large saucepan. Add water, cover and let stand overnight. Drain off water the next day. Put beans, barley and remaining ingredients into crockpot. Stir. Cover and cook on high for 4 hours. Remove bay leaves. Salt to taste when serving. Sylvia's comments: I nuked the beans to fast-soak them, and it worked great. Even the kids liked this one! I used a fine-ground wurst instead of Polish sausage and cut it into bite-sized pieces before cooking. I also added some powdered beef stock to the water for cooking. Then I packed the soup into empty jars to take to work. It reheats great! Also worked well for a quick supper for the kids. Definitely a keeper. I might add some chopped browned onions next time, though.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beans And Grains
Recipe By : Reggie Dwork reggie@reggie.com
Serving Size : 10 Preparation Time :10:00
Categories : Crockpot Grains
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c navy beans
1 c millet
1 c bulgur
water -- to cover
1/2 tsp rosemary -- to taste
1/2 tsp oregano -- to taste
1/2 tsp thyme -- to taste
1 tbsp garlic powder -- to taste
2 bay leaves
1 1/2 c barley
Cook navy beans, barley and spices in crockpot till almost done. Add millet and bulgar. Cook about 2 more hrs. Serve.
NOTES : Can vary the beans, grains and spices to your preference. Can add more water to make this into more of a soup. Cal 428.8 Fat 2 g Carbs 82.4 g Protein 23.9 g Sodium 18 mg Dietary Fiber 27.8 g CFF 4%
From the recipe files of Carole Walberg
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* Exported from MasterCook *
BEEF STEW IN A CROCK POT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds raw roast beef -- cut up
2 large carrots -- sliced
3 potatoes -- cut up
Onion to taste
1/2 package frozen peas
Salt and pepper to taste
1 can cream of mushroom soup
Place all ingredients in a crock pot and cook on high for 4 hours,
stirring occasionally; or bake uncovered at 275 degrees for 5 hours.
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* Exported from MasterCook *
BEEF AND PORK BBQ
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Barbecue Beef
Party Crockpot
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------LISA CRAWLEY
TSPN00B-------------------
1 1/2 lb Stewing meat -- cubed
1 1/2 lb Pork -- cubed
2 c Onions -- chopped
1/2 c Brown sugar -- firmly packed
3 ts Chili powder
2 ts Salt
1 t Dry mustard
1/4 c Vinegar
2 ts Worchestershire sauce
6 oz Tomato paste
16 Sandwich buns
In a crockpot, combine all ingredients except the
buns. Cook on low setting for 8-10 hours or til meat
if tender. Stir with fork to break up pieces. Serve on
buns. *May use all pork or all beef. I found that the
pork will cook faster than the beef, so I start the
beef ahead of time then add the pork. TSPN00B
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* Exported from MasterCook *
Beef And Pork Bbq2
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds stewing meat -- cubed
1 1/2 pounds pork -- cubed
2 cups onions -- chopped
1/2 cup brown sugar -- firmly packed
3 teaspoons chili powder
2 teaspoons salt
1 teaspoon dry mustard
1/4 cup vinegar
2 teaspoons worchestershire sauce
6 ounces tomato paste
16 sandwich buns
In a crockpot, combine all ingredients except the buns. Cook on low setting for 8-10 hours or til meat if tender. Stir with fork to break up pieces. Serve on buns. *May use all pork or all beef. I found that the pork will cook faster than the beef, so I start the beef ahead of time then add the pork.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef And Pork Loaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds ground beef
1/2 pound ground lean pork
2 cups soft bread crumbs -- (2 sl)
1/4 cup onion -- minced
1 cup milk
1 egg -- beaten
2 teaspoons salt
1/4 teaspoon pepper
1 dash nutmeg -- cloves or cinnamon
1/2 teaspoon chili powder -- optional
Mix all together. Pack lightly in crockpot with rounded top. Cook on low 8-9 hrs.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef And Potatoes
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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2 pounds ground beef -- lean
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup onions -- finely chopped
1 can tomato soup
6 potatoes
1 cup light cream
In large skillet brown beef; break up large chunks with fork. Pour off fat. In a small bowl, mix together salt, pepper, onion and undiluted soup. Peel and slice potatoes. In crockpot arange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on LOW for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on HIGH for 15 to 20 minutes. Makes 6 servings.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef And Sausage Loaf - Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crockpot
Amount Measure Ingredient -- Preparation Method
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1 lb ground beef
1 can mushrooms -- (4 oz) with liquid
1/2 lb pork sausage
1 egg -- beaten
2 c soft bread crumbs
1/2 tsp onion salt
3/4 c celery -- about 2 stalks
1/4 tsp garlic salt -- fine chopped
1 tbsp horseradish
Mix all together in a lg. bowl. Shape, rounding the top. Place in crockpot. Cook on LOW for 9-10 hrs.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Barbecue
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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3 pounds ground chuck
1 pound sausage
2 large onions -- chopped
1 garlic clove -- minched
2 cups celery -- chopped
1 small green pepper -- chopped
3 teaspoons chili powder
14 ounces catsup
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon salt
2 teaspoons paprika
1/2 teaspoon pepper
3 1/2 cups water
1/4 cup cider vinegar
2 tablespoons worcestershire
1. Mix ground beef and sausage meat in a bowl; shape into 2 large patties. Brown one at a time, 5 minutes on each side in a large kettle or 5 quart electric slow cooker. Remove and reserve. 2. Pour off all but 2 tablespoonsful of the drippings. Add onions and garlic, saute just until soft. STir in celery and green pepper; continue cooking just until celery is soft, then stir in chili powder; cook 2 minutes longer. 3. Combine meat, broken into chunks and sauteed vegetables in the slow cooker. Stir in catsup, brown sugar, mustard, salt, paprika, pepper, water, vinegar and worcestershire sauce; stir until well-blended; cover. 4. Cook on low for 8 hours, stirring after 4 hours if possible or on high for 4 hours, stirring after 2 hours. Spoon over your choice of hot corn bread squares, rice, toast or tamales.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Barley Soup (For Crock Pot)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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2 pounds beef shanks
2 cups thinly sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion -- sliced
1 (16 oz.) can cut up tomatoes
1/4 cup snipped parsley
1 tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil -- crushed
5 cups water
Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover.
Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Bourguinon
Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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4 pounds lean beef cubed
1 cups red wine -- (1 to 1 1/2)
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon -- diced
2 cloves garlic crushed
1 onion diced
1 pound mushrooms sliced
1/3 cup flour
Instructions: ------------- Marinate beef in wine, oil, thyme and pepper 4 hrs at room temp. or overnight in the fridge. In large pan, cook bacon until soft. Add garlic and onion sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all. Cook on LOW 8-9 hrs.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Burgundy Stew /Crockpot Or Microwave
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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2 slices bacon
4 teaspoons unbleached flour
1/2 teaspoon instant beef bouillon
1/4 teaspoon dried basil -- crushed
1/2 pound stew meat -- 1/2" cubes
7 1/2 ounces canned tomatoes -- cut up
1/4 cup dry red wine
1/2 cup frozen pearl onions
8 small whol fresh mushrooms
In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. Use in Crockpot also, just change the directions accordingly.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Casserole
Recipe By : Crockpot Cooking, Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds stew meat -- cut in 1" cubes
1 ounce flour
2 tablespoons oil
2 large onion -- thinly sliced
3 medium carrots -- thinly sliced
1 can beef bouillon
salt and pepper -- to taste
Toss meat with flour seasoned with salt and pepper. Brown in oil over medium heat; remove from pan. Saute onion slices until soft and golden. Place carrots, then onions, then meat into crockpot. Add any remaining flour to mixture in frying pan and cook for 2 minutes. Stir in bouillon and stir over low heat until mixture comes to a boil. Pour into crockpot,
cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Diablo - Crockpot
Recipe By : Rival Crock-Pot Cooking.
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
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1 lb beef pot roast -- boneless
3/4 tsp chili sauce
3/4 potatoes -- peel/slice
3/4 tsp worcestershire sauce
1/4 onion -- sliced
1/4 tsp vinegar
1 1/2 tsp flour
1/4 tsp sugar
3/4 tsp mustard
Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). (about 3 quarts).
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Diablo/Cp
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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4 pounds pot roast -- boneless
3 potatoes -- peel/slice
1 onion -- sliced
2 tablespoons flour
1 tablespoon prepared mustard
1 tablespoon chili sauce
1 tablespoon worcestershire sauce
1 teaspoon vinegar
1 teaspoon sugar
Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). 4 to 6 servings (about 3 quarts). Riva Crock-Pot Cooking.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Fajitas
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Mexican Main Dish
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb beef flank stead
1 onion, cliced
1 green pepper, cut into stris
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tb cilantro
2 cloves garlic, minced
1 t chili powder
1 t ground cumin
1 t ground corinader
1/4 t salt
1 8 oz can chopped tomatoes
12 8" flour tortillas
toppings: sour cream,
- gucamole -- shredded cheddar
- cheese -- salsa
Cut flank steak into 6 portions. In any size crockpot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8-10 hours or on high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir.
To serve fajitas, spread meat mixture into flour tortiallas add favorite toppings. Roll up tortillas.
Rival Recipe from Advert.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Goulash
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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2 pounds beef -- cubed
3 tablespoons oil
1 cup mushrooms -- sliced
1 small onion -- chopped
1 can tomato soup
1/4 cup water
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1/4 pint dairy sour cream
Heat oil in skillet and brown meat on all sides. Place meat in crockpot and saute mushrooms and onion a few minutes in a skillet. To the crockpot, add all remaining ingredients except sour cream and onions. Pour mixture over meat and stir together. Cook for 7-9 hours. At serving time, spoon on sour cream and serve with noodles or rice.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Hash
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups beef -- cut up cooked
10 ounces hash brown potatoes -- frozen -- thawed
1 onion -- finely chopped
1/4 cup margarine -- melted
1 cup gravy
1 cup beef broth
pepper
Place all ingredients in crockpot. Cover and cook on low settng for 6 to 8 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef In Walnut Sauce (Lagado)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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4 pounds rump roast -- cubed
seasoned flour
olive oil
1/2 cup water
1 can tomato sauce -- (8-oz)
4 garlic buds -- minced (4 to 6)
1/3 cup cider vinegar
1 whole cinnamon stick
8 whole cloves
8 allspice
1 cup ground walnuts
1 tablespoon lemon juice
sliced sourdough french
bread -- toasted
Dredge meat in seasoned flour; Shake off excess; Heat oil in large frying pan; Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings. Extra Special Crockery Pot Recipes
From the recipe files of Carole Walberg
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* Exported from MasterCook *
BEEF ROAST(S)
Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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Beef Roast(s)
onion
spices
potatoes/carrots/sweedes/
turnips -- optional
Instructions: ------------- Brown the roast(s) on all sides in a little
bit of oil. Place in the crock pot. Add an onion, cut in about 6-8
pieces. Add spices (we don't use salt - we add Mrs. Dash Garlic and
Herb, plus some additional garlic and pepper). Cover with water.
Sometimes I add a dash of beef boullion granules. Set on high. I let
this simmer away for about 5 - 6 hours. We usually add potatoes
(quartered) the last 60-80 minutes. Other root veggies work great too.
Now, for the DOUBLE DUTY: ------------------------- For the leftovers, I
slice the roast somewhat thin, and breakup up the slices (sort of shred
it), put it in a sauce pan and add barbecue sauce and a little water. I
let this simmer for about 20 minutes, stirring occasionally. If it gets
too dry add more sauce or water. Serve on rolls. This is great to take
for lunch and heat in the microwave at work. Note: ----- Be sure to select
a roast or two that will fit it the crock pot! (My first one didn't!)
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* Exported from MasterCook *
Beef Roast(S)2
Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
beef roast(s)
onion
spices
potatoes/carrots/sweedes/
turnips -- optional
Instructions: ------------- Brown the roast(s) on all sides in a little bit of oil. Place in the crock pot. Add an onion, cut in about 6-8 pieces. Add spices (we don't use salt - we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper). Cover with water. Sometimes I add a dash of beef boullion granules. Set on high. I let this simmer away for about 5 - 6 hours. We usually add potatoes (quartered) the last 60-80 minutes. Other root veggies work great too. Now, for the DOUBLE DUTY: ------------------------- For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a sauce pan and add barbecue sauce and a little water. I let this simmer for about 20 minutes, stirring occasionally. If it gets too dry add more sauce or water. Serve on rolls. This is great to take for lunch and heat in the microwave at work. Note: ----- Be sure to select a roast or two that will fit it the crock pot! (My first one didn't!) From: Maggie MWORKMAN@VM.CC.PURDUE.EDU ADDRESS="http://www.vuw.ac.nz/who/Amy.Gale/home.html"
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Roasts
Recipe By :
Serving Size : 4 Preparation Time :6:00
Categories : Beef Crockpot
Main Dishes
Amount Measure Ingredient -- Preparation Method
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1 beef roast, be sure to pick one that will -- fit in the crock pot
onions
spices
potatoes
carrots
turnips
Brown the roast(s) on all sides in a little bit of oil. Place in the
crock pot. Add an onion, cut in about 6-8 pieces. Add spices (we don't
use salt - we add Mrs. Dash Garlic and Herb, plus some additional garlic
and pepper). Cover with water.
Sometimes I add a dash of beef boullion granules. Set on high. I let
this simmer away for about 5 - 6 hours. We usually add potatoes
(quartered) the last 60-80 minutes. Other root veggies work great too.
Now, for the DOUBLE DUTY:
-------------------------
For the leftovers, I slice the roast somewhat thin, and breakup up the
slices (sort of shred it), put it in a saucepan and add barbecue sauce and
a little water. I let this simmer for about 20 minutes, stirring
occasionally. If it gets too dry add more
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* Exported from MasterCook *
Beef Roasts2
Recipe By :
Serving Size : 4 Preparation Time :6:00
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beef roast, be sure to pick one that will -- fit in the crock pot
onions
spices
potatoes
carrots
turnips
Brown the roast(s) on all sides in a little bit of oil. Place in the crock pot. Add an onion, cut in about 6-8 pieces. Add spices (we don't use salt - we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper). Cover with water. Sometimes I add a dash of beef boullion granules. Set on high. I let this simmer away for about 5 - 6 hours. We usually add potatoes (quartered) the last 60-80 minutes. Other root veggies work great too.
Now, for the DOUBLE DUTY: ------------------------- For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a saucepan and add barbecue sauce and a little water. I let this simmer for about 20 minutes, stirring occasionally. If it gets too dry add more
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Short Ribs Pacific Style
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
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3 lb beef ribs* -- (3 to 4)
(cut into 3-inch lengths
1 onion -- chopped
1 tb butter
2/3 c catsup
3 tb soy sauce
2 tb cider vinegar
2 tb brown sugar
Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crockery pot . Saute onion in butter until limp and golden. Pour in catsup; soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8 hours. Makes 4 servings. Extra Special Crockery Pot Recipes
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew # 3
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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2 pounds stew meat
10 ounces peas -- frozen
1 cup onion -- chopped
2 cups carrots -- sliced 1" thick
2 cups potatoes -- diced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon parsley -- chopped
-- (or 1 bay leaf)
1 can tomato soup
1 can cream of mushroom soup
Put ingredients into crockpot in order given. Cook on low for 8-10 hours. (May also be cooked in 275-degree oven for 5 hours.)
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew /Crockpot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds stew beef -- 2" cubes
8 carrots
1 (cut diagonally in 2 "pieces
3 md idaho potatoes -- chunked
2 lg onions -- * see note
1 can italian stewed tomatoes
1 tomatoes -- (14-1/2 oz can)
2 tablespoons flour
1 seasoned pepper -- to taste
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon worcestershire sauce
* Use a spanish or vidalia onion for great taste. Place half of veggies in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. Serve with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew Bourguignonne/Noodles
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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2 pounds beef stew meat
(cut in 1" cubes
2 tablespoons cooking oil
1 can golden mushroom soup
(10 3/4-ounce can condensed
1/2 cup onions -- chopped
1/2 cup carrot -- shredded
1/3 cup dry red wine
1 can mushrooms -- 3-ounce
(chop-drain
1/4 teaspoon oregano -- crushed
1/4 teaspoon worchestershire sauce
1/4 cup flour
hot cooked noodles
In skillet brown meat in hot oil; drain. Transfer meat to crockery cooker. Stir in soup, onion, carrot, wine, mushrooms, oregano, and Worcestershire. Cover; cook on low-heat setting for 10 to 12 hours. Turn cooker to high-heat setting. Blend 1/2 cup cold water slowly into flour; stir into beef mixture. Cook and stir till thickened and bubbly. Serve beef mixture over noodles. Serves 6 Source: Better Homes and Gardens Crockery Cooker- Cook Book
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew German Style
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds stew meat -- cubed
2 tablespoons flour
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 can tomatoes -- (16 ounces)
2 cups carrots -- thinly sliced
1/4 cup sherry
1/4 cup dark molasses
1/4 cup raisins
noodles -- hot cooked
eef in cooke . combine celery salt -- four, garlic
nger and pep er. sprinkle over beef.
combine
omatoes -- win , and molasses
and pour over
s in crock p t. cover and cook on low 6 ~
8 hours.
sins 30 minu es before serving. serve on
hot
1 dl es. from "woman's day crockery
cook
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew In A Crock Pot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds raw roast beef -- cut up
2 large carrots -- sliced
3 potatoes -- cut up
onion to taste
1/2 package frozen peas
salt and pepper to taste
1 can cream of mushroom soup
Place all ingredients in a crock pot and cook on high for 4 hours, stirring occasionally; or bake uncovered at 275 degrees for 5 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew With Apple Dumplings/Cp
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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5 pounds stew beef -- 1 1/2" cubes
1/2 cup flour
3 beef bouillon cubes -- crush
1/2 teaspoon pepper
2 cups onions -- sliced
2 garlic cloves -- minced
1/2 cup beef broth
3/4 cup apple juice
2 tablespoons vinegar
1 teaspoon thyme
1 teaspoon curry
-----dumplings-----
1 cup applesauce
2 eggs -- well beaten
2 teaspoons parsley -- chopped
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Coat meat with mixture of flour, salt and pepper. Combine meat, onion, garlic, beef broth, apple juice, vinegar, thyme and curry in removable liner. Place liner in base. Cover and cook on auto 7 hours; or high 4 to 5 hours; or low 8 to 10 hours. Remove cover and place tablespoons of dumpling batter on top of stew. Cover and cook on high for 20 minutes. To make dumpling batter; blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew, Crock #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Beef
Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef chuck or stew meat -- cut
1 " cubes
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon worcestershire sauce
1 clove garlic -- minced
1 bay leaf
1 teaspoon paprika
4 carrots -- sliced
3 potatoes -- diced
2 onions -- chopped
1 stalk celery -- sliced
2 teaspoons kitchen bouquet (optional)
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stew/CP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef chuck or stew meat
(cut in 1" cubes
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic -- minced
1 bay leaf
1 teaspoon paprika
4 carrots -- sliced
3 potatoes -- diced
2 onions -- chopped
1 stalk celery -- sliced
2 teaspoons Kitchen Bouquet (optional)
Place meat in crock pot. Mix flour, salt and pepper and pour over
meat; stir to coat meat with flour. Add remaining ingredients and stir to
mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high
(300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving. To
cook on the stove: Mix the flour, salt and pepper together. Coat meat
with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the
meat in a little oil (cooking a little meat at a time until all is
browned). Place meat in a large pot and add about 3 cups beef broth,
Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery.
Stir to mix. Cook over medium heat until it comes to a slow boil, reduce
to low and continue cooking (4 hours or so) until the liquid is reduced
and meat is tender, stirring frequently. Add potatoes and continue cooking
about another 30 minutes or until potatoes are tender. Do not use Kitchen
Bouquet. If necessary, add a little flour mixed with water to thicken.
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* Exported from MasterCook *
Beef Stew/Cp2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef chuck or stew meat
(cut in 1" cubes
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon worcestershire sauce
1 clove garlic -- minced
1 bay leaf
1 teaspoon paprika
4 carrots -- sliced
3 potatoes -- diced
2 onions -- chopped
1 stalk celery -- sliced
2 teaspoons kitchen bouquet (optional)
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving. To cook on the stove: Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stifado/Cp
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds lean stewing beef
3 tablespoons butter
1 can small onions -- (1 lb)
1 tablespoon brown sugar
1/2 cup dry white wine
1/2 cup water
3 tablespoons tomato paste
1/4 cup red wine vinegar
1 teaspoon mixed pickling spices
4 whole cloves
3 cloves garlic -- minced
salt and pepper to taste
1 package frozen tiny peas -- (12 oz)
Cut meat in 1-inch chunks. Melt butter in large frying pan; Brown meat. Transfer to crockery pot. Stir drained onions and brown sugar into frying pan. Cook over medium high heat, shaking pan, until glazed. Transfer to crockery pot. Add wine, water, tomato paste and vinegar to frying pan. Stir to loosen drippings. Pour over meat and onions. Place pickling spices and cloves in a tea ball or cheesecloth bag. Add to pot. Season with garlic, salt and pepper. Cover. Cook on LOW 8 hours. Thaw peas. Add the last half hour of coking. Cook down juices until slightly reduced. Serve in ramekins. Makes 8 servings. NOTE: Pickling spices and red wine vinegar punctuate this Greek stew. Round out the Aegean menu with pilaf, & salad w/feta cheese. Extra Special Crockery Pot
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Stroganoff
Recipe By :
Serving Size : 8 Preparation Time :10:00
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef round steak 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 medium onions thinly sliced and seperated into -- rings
2 cans (4oz each) sliced mmushrooms drained or -- 1/2 lb mushrooms
1 can (10 1/2 oz) condensed beef broth
1/4 cup dry white wine
1 1/2 cups sour cream
1/4 cup flour, hot buttered noodles or fluffy rice
3 tablespoons fresh minced parsley
Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, peper and dry mustard; toss with steak strips to coat throughly. Place coated steak strips in Crock pot; stir in onion rings and mushro o Before serving combine sour cream with 1/4 cup flour; stir into crockpot. Serve Stroganoff over hot buttered noodles garnished with minced parsley
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Tacos with Mexican Sauce
Recipe By :
Serving Size : 30 Preparation Time :10:00
Categories : Beef Mexican
Crockpot Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
2 medium onions -- finely chopped
2 tablespoons chili powder
1 teaspoon leaf oregano
1 teaspoon paprika
2 teaspoons salt
1/3 cup taco sauce
1 tablespoon Worcestershire sauce
1 can pinto beans or green peas -- drained and pureed
Taco shells
Mexican Sauce (see other recipe)
In large skillet, brown ground beef and onions; drain well. Place beef
and onions in crock pot. Stir in remaining ingredients except taco shells
and Mexican Sauce. Cover and cook on low setting for 8 to 10 hours.
Taste for seasoning. Fill taco shel
l
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NOTES : This taco filling freezes beautifully
Fills 2 to 3 dozen taco shells
* Exported from MasterCook *
Beef Tacos With Mexican Sauce2
Recipe By :
Serving Size : 30 Preparation Time :10:00
Categories : Beef Mexican
Crockpot Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
2 medium onions -- finely chopped
2 tablespoons chili powder
1 teaspoon leaf oregano
1 teaspoon paprika
2 teaspoons salt
1/3 cup taco sauce
1 tablespoon worcestershire sauce
1 can pinto beans or green peas -- drained and pureed
taco shells
mexican sauce (see other recipe)
In large skillet, brown ground beef and onions; drain well. Place beef and onions in crock pot. Stir in remaining ingredients except taco shells and Mexican Sauce. Cover and cook on low setting for 8 to 10 hours. Taste for seasoning. Fill taco shel l
NOTES : This taco filling freezes beautifully Fills 2 to 3 dozen taco shells
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Tips/Cp
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 pounds beef or sirloin tips
1/2 cup chopped green onions
2 cups sliced mushrooms (4 oz)* or
1/2 pound mushrooms -- sliced
1 can condensed beef broth**
1 teaspoon worcestershire sauce
2 teaspoons tomato paste or ketchup
1/4 cup dry red wine or water
3 tablespoons flour
1 buttered noodles
*sliced mushrooms, drained; **(10-1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts)
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef Vegetable Barley Soup
Recipe By :
Serving Size : 12 Preparation Time :11:00
Categories : Beef Crockpot
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef stew meat -- cut into 1" cubes
1 large beef knuckle bone -- cut in half
1 large onion -- diced
3 stalks celery -- coarsely chopped
2 whole cloves garlic -- peeled
1 teaspoon salt
1 medium rutabaga -- peeled and cubed
3 quarts water
8 carrot -- cut into 1" pieces
2 parsnip -- peeled and cut 1/2
3 beef bouillon cubes
1 cup barley
1/2 cup oatmeal
salt and pepper -- to taste
Place stew meat, knuckle bone, onion, celery, garlic, salt,rutabaga and water in the slow cooker. Set on low and cook for 7 to 8 hours. remove knuckle bone and strip off any meat and marrow. Discard bone. Add meat and marrow to slow cooker. Add carr o
NOTES : This is an easy recipe with secret ingredient, oatmeal, that gives it body and a special flavor
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beef-Barley Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat
4 cups beef broth
1 tablespoon oil
16 ounces tomatoes; canned -- cut up
1 cup carrots -- sliced thin
1 cup spagetti sauce
1 cup celery -- sliced
2/3 cup pearl barley
1 medium onion -- sliced thin
1 1/2 teaspoons basil -- dry & crushed
1/2 cup green pepper -- coarsely chop
1 teaspoon salt
1/4 cup parsley -- snipped
1/4 teaspoon pepper
Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basil, salt, and pepper. Stir in browned meat. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours. Skim off fat. Source: Better Homes & Gardens New Crockery Cookbook
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beefburger Stroganoff
Recipe By : Deanne/AOL
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches Crockpot
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
3 slices bacon -- diced
1 small onion -- diced
2 tablespoons flour
1/4 teaspoon paprika
1 teaspoon salt
1 can cream of mushroom soup
2 tablespoons dry red wine
1 cup sour cream
6 hamburger buns -- toasted & buttered
(6 to 8)
In large skillet, brown beef and bacon until no longer pink. Drain. In
crock pot, mix together drained beef, bacon, onion, flour, paprika and
salt=2E Stir in undiluted soup and wine. Cover pot and cook on Low for 4-5
hours. Stir in sour cream. Spoon mixture over toasted buns.
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NOTES : May cook ground beef and bacon ahead of time. Can be done in large
quantities and frozen.
* Exported from MasterCook *
Beefburger Stroganoff2
Recipe By : Deanne/AOL
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches Crockpot
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
3 slices bacon -- diced
1 small onion -- diced
2 tablespoons flour
1/4 teaspoon paprika
1 teaspoon salt
1 can cream of mushroom soup
2 tablespoons dry red wine
1 cup sour cream
6 hamburger buns -- toasted & buttered
(6 to 8)
In large skillet, brown beef and bacon until no longer pink. Drain. In crock pot, mix together drained beef, bacon, onion, flour, paprika and salt. Stir in undiluted soup and wine. Cover pot and cook on Low for 4-5 hours. Stir in sour cream. Spoon mixture over toasted buns.
NOTES : May cook ground beef and bacon ahead of time. Can be done in large quantities and frozen.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beer Beef Stew C/P
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons cooking oil
4 large onions -- sliced
4 pounds stew beef -- 1" inch cubes
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
7 ounces beer -- not "lite" beer
3 beef bouillon cubes -- dissolve in
13
Combine onions and cooking oil in removable liner. Place liner in base. Cover and cook on high 30 to 40 minutes or until onions are soft. Coat meat with mixture of flour, salt and pepper. Add meat and all other ingredients to removable liner in base. Cover and cook on auto 6 hours; or low 7-9 hours; or high 4 hours. To thicken sauce for gravy, uncover and cook on high 20 to 30 minutes before serving. Serve over noodles.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beer Braised Beef in Crock Pot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Lean beef stew meat cut into
1 piece -- (1 1/2 Inch)
1 t Salt
1/2 t Pepper
2 md Onions thinly sliced
1 can mushrooms (or -- (8 oz.)
1 Piece ) un-drained
1 can beer -- (12 oz.)
(I prefer a dark beer -- and
My favorite dark beer is
Negro Modelo -- a Mexican
Beer)
1 tb Vinegar
2 Beef bouillon cubes
2 ts Sugar
2 Cloves garlic -- minced
1 t Thyme
2 Bay leaves
Preparation: Put the beef in the crock pot. Combine all the other
ingredients and pour over the beef. Cook on low for 8-10 hours or on high
for 4-5 hours. Before serving thicken juices if desired. Joyce says she
uses some flour or corn starch to do this.
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* Exported from MasterCook *
Beer Braised Beef In Crock Pot2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb lean beef stew meat cut into
1 piece -- (1 1/2 inch)
1 t salt
1/2 t pepper
2 md onions thinly sliced
1 can mushrooms (or -- (8 oz.)
1 piece ) un-drained
1 can beer -- (12 oz.)
(i prefer a dark beer -- and
my favorite dark beer is
negro modelo -- a mexican
beer)
1 tb vinegar
2 beef bouillon cubes
2 ts sugar
2 cloves garlic -- minced
1 t thyme
2 bay leaves
Preparation: Put the beef in the crock pot. Combine all the other ingredients and pour over the beef. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving thicken juices if desired. Joyce says she uses some flour or corn starch to do this.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Beet Borscht
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Crockpot
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c beet liquid -- drained of 1
- can of beets
3/4 c tomato juice
1/4 t onion powder
1/4 t salt
1 t fresh lemon juice
1/4 c plain low-fat yogurt
Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar. Serve in cocktail glasses or small glass bowls, topping each with 1 tablespoon yogurt.
4 servings (Yield: 2 cups) 1 serving: 1/2 cup
Nutritive values per serving: 6 gm. carbohydrates; 2 gm. protein; 0 gm. fat; 36 calories; 0.6 gm. fiber; 464 mg. sodium; 1 mg. cholesterol
Food Exchange per serving: 1 Vegetable Exchange
Low-sodium diets: This recipe is not suitable ~-----------------------
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bennigan's Meat Loaf
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 ounces yellow or red onions -- diced
4 ounces diced green pepper
3 1/4 pounds ground beef
1 pound ground italian sausage
1/2 cup tomato sauce
3 lg eggs -- whipped
1/2 bottle worcestershire sauce --
e)
1 tablespoon granulated garlic
1 cup grated parmesan cheese
3/8 cup tomato sauce combined
with brown sugar
-- ¥(for brushing loaf)
Prepare vegetables, In a mixing bowl, whisk eggs well. Combine all ingredients into bowl (except tom.sauce for brushing) and mix well. Divide into 3 or 4 loaves. To bake, pre-heat oven to 350 and bake for one hour. 10 minutes before done, brush loaf with tomato sauce mixture. Or shape to crock-pot size and cook all day.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Best Beef Pot Roast/Cp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef chuck or blade roast
1 md onion chopped
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
3/4 cup water
Brown roast. Place in crockpot. Salt and pepper. Cook roast in crockpot for 7 to 9 hours on low. Simmer about a cup of water in the skillet you browned the roast in and stir to get all the brown bits in the skillet mixed in. Save for gravy.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Betty's Bar-B-Que Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chuck roast
(or other cuts of beef
2 cups ketchup or
2 cups bar b q sauce -- your fav.
2 tablespoons honey
1 can beer -- your favorite
1 package lipton onion soup mix
Place all ingredients in crock pot and cook on high 3-4 hours or low 4-8 hours. Shred meat and serve on buns.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bev's Meatballs
Recipe By : Robin S Wedeman rwedeman@attmail.att.com
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
225 g ground beef
1/4 tsp oregano
2 Tbls grated Italian cheese (Parmesan and/or Rom
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 egg
55 ml cool milk
25 g seasoned bread crumbs
1/4 cup chopped onion
1 clove garlic -- minced
25 g butter
25 g grated cheese
1 cup mushrooms -- sliced
2 1/2 cans Italian Tomatoes
1 can tomato paste -- (350 g )
1 1/2 tsp salt
1 tsp sugar
1/2 tsp oregano
1/4 cup chopped parsley
1/2 tsp baking soda
1. Mix ingredients in given order one by one. After completely mixed by
hand, let stand for at least 20 minutes.
2. Form into meatballs (golf ball size) and fry slowly until golden
brown. Do not turn until completely done on one side and do not crowd pan.
If not using Teflon pan, cook in 30 ml oil. .SH "Tomato Sauce"
1. Saute onion and garlic in butter for 5 minutes.
2. Crush tomatoes into medium pieces. Add all ingredients except baking
soda, mushrooms, and meat balls. Simmer in covered saucepan for 1 hour.
Stir sauce often and keep heat low.
3. Add browned meatballs and simmer 30 minutes. During last 15 minutes
add mushrooms. During last 10 minutes add baking soda. If sauce is too
thick, add water. If sauce is too thin, cook uncovered for 15 minutes. .SH
"Variation" I simmer sauce and meatballs in a crock pot and serve from it
also.
Difficulty : moderate. Precision : measure ingredients.
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* Exported from MasterCook *
Bev's Meatballs2
Recipe By : Robin S Wedeman rwedeman@attmail.att.com
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
225 g ground beef
1/4 tsp oregano
2 tbls grated italian cheese (parmesan and/or rom
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 egg
55 ml cool milk
25 g seasoned bread crumbs
1/4 cup chopped onion
1 clove garlic -- minced
25 g butter
25 g grated cheese
1 cup mushrooms -- sliced
2 1/2 cans italian tomatoes
1 can tomato paste -- (350 g )
1 1/2 tsp salt
1 tsp sugar
1/2 tsp oregano
1/4 cup chopped parsley
1/2 tsp baking soda
1. Mix ingredients in given order one by one. After completely mixed by hand, let stand for at least 20 minutes. 2. Form into meatballs (golf ball size) and fry slowly until golden brown. Do not turn until completely done on one side and do not crowd pan. If not using Teflon pan, cook in 30 ml oil. .SH "Tomato Sauce" 1. Saute onion and garlic in butter for 5 minutes. 2. Crush tomatoes into medium pieces. Add all ingredients except baking soda, mushrooms, and meat balls. Simmer in covered saucepan for 1 hour. Stir sauce often and keep heat low. 3. Add browned meatballs and simmer 30 minutes. During last 15 minutes add mushrooms. During last 10 minutes add baking soda. If sauce is too thick, add water. If sauce is too thin, cook uncovered for 15 minutes. .SH "Variation" I simmer sauce and meatballs in a crock pot and serve from it also. Difficulty : moderate. Precision : measure ingredients.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Black Eyed Peas-Mexican Style
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black-eyed peas
6 cups water
1/4 pound salt pork -- cut into
slices
1 clove garlic -- minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bone Beans
Recipe By : Cynthia Ewer
Serving Size : 6 Preparation Time :0:20
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
leftover Ham Bone
1 pound pinto beans -- dried salt -- to taste
pepper -- to taste 2 each freezer container,
quart Rinse and sort pinto beans. Place in large bowl and add water until
beans are covered 3 inches deep. Soak overnight. Next morning, place ham
bone and soaked, drained beans in crock pot; add water to cover. Cook on
High for 6 to 8 hours, until beans are tender and meat has separated from
bone. Carefully remove ham bones and fat, returning slivers of meat to
beans; season to taste. To freeze: place bone beans in freezer
containers. Freeze. To prepare: thaw beans completely before heating.
Heat in saucepan over medium heat until hot. Serve with cornbread and
green salad!
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Serving Ideas : Cornbread sticks and green salad
* Exported from MasterCook *
Bone Beans2
Recipe By : Cynthia Ewer
Serving Size : 6 Preparation Time :0:20
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
leftover ham bone
1 pound pinto beans -- dried salt -- to taste pepper -- to taste 2 each freezer container, quart Rinse and sort pinto beans. Place in large bowl and add water until beans are covered 3 inches deep. Soak overnight. Next morning, place ham bone and soaked, drained beans in crock pot; add water to cover. Cook on High for 6 to 8 hours, until beans are tender and meat has separated from bone. Carefully remove ham bones and fat, returning slivers of meat to beans; season to taste. To freeze: place bone beans in freezer containers. Freeze. To prepare: thaw beans completely before heating. Heat in saucepan over medium heat until hot. Serve with cornbread and green salad!
Serving Ideas : Cornbread sticks and green salad
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Boston Baked Beans
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried pea -- great northern
or navy beans
2 medium onions -- chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup catsup
1/4 pound salt pork or bacon -- diced
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/4 teaspoon pepper
Simmer beans in 6 cups water for 30 minutes. Allow to stand, covered, for 1 1/2 hours or until softened; drain. Put all ingredients into crockpot. Add 1 cup water; stir to blend. Cover pot and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, stirring occasionally. NOTE: A smoked ham shank or meaty ham bone may be cooked with the beans in place of salt pork.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Boston Baked Beans For 3 1/2 Qt. Crockpot
Recipe By : Kaycee - kcurr@cyberspace.com
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups white nothern beans
1 ham bone from honeybaked ham
1 medium onion -- whole
1/2 cup brown sugar -- (plus 3 tb)
1/3 cup molasses
2 teaspoons dry mustard
3 teaspoons salt
1/2 teaspoon pepper
hot water
Soak the beans overnight. In the morning, parboil them for 10 minutes with a teaspoon of baking soda added to the water. OIL SIDES OF CROCKPOT. Rinse beans with cold water and drain. Place onion in the bottom of the crockpot. Add beans and ham bone. Mix remaining ingredients with hot water in an amount to sit 1" below the beans. Pour over the beans, and cover. Cook on high for 4 hours and remove ham bone. Remove ham pieces and dice, return to pot. (Ham will measure about 1-1.5 cups of meat). Cook for 3-4 more hours on low. Avoid excessive stirring during cooking, or the beans will get very sticky.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Braised Short Ribs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef short ribs -- lean
1/2 c Flour
1 1/2 ts Paprika
1 1/2 ts Salt
1/2 t Dry mustard
2 md Onions sliced, and s
eperated into rings
1 cl Garlic -- chopped
1 c Beer, beef broth or water
optional
2 tb Water -- optional
Preparation Time: 12:0 Place short ribs on broiler rack or in skillet
and brown to remove fat; drain well. Combine 1/2 cup flour with the
paprika, salt and dry mustard; toss with short ribs. Place remaining
ingredients except 2 tablespoons flour and the water in the crockpot ;
Remove short ribs to warm serving platter. If thickened gravey is
desired, make a smooth paste of flour and water. Turn Crock pot on
High and stir in paste. Cover and Cook until gravey is thickened.
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* Exported from MasterCook *
Braised Short Ribs2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb beef short ribs -- lean
1/2 c flour
1 1/2 ts paprika
1 1/2 ts salt
1/2 t dry mustard
2 md onions sliced, and s
- eperated into rings
1 cl garlic -- chopped
1 c beer, beef broth or water
- optional
2 tb water -- optional
Preparation Time: 12:0 Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs. Place remaining ingredients except 2 tablespoons flour and the water in the crockpot ;
Remove short ribs to warm serving platter. If thickened gravey is desired, make a smooth paste of flour and water. Turn Crock pot on High and stir in paste. Cover and Cook until gravey is thickened.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Brazilian Black Beans & Rice ( Original )
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Dried black turtle beans
1 large Bell pepper (or 2 med.) -- diced
4 large Onions -- diced
6 Cloves garlic -- diced
3/4 cup Celery -- diced
1/4 cup Parsley -- minced
2 tablespoons Oregano -- minced
2 tablespoons Basil -- minced
2 bay leaves -- Pinch of ground clov
(2 to 3)
4 Bouillon cubes -- beef (or
2 tablespoons Vinegar (reserve to add -- last)1 lb. bulk saus
1 pound Pork -- such as boneless
-- style ribs or rolled
1 pound Beef, stew beef chunks -- chuck
or leftover roast
1/2 lb. ham -- smoked or (1/2 to 1)
-- cubed
1/2 lb. smoked link sausage -- or (1/2 to 1)
cut into bite size -- pieces
1 pound Same cut into 2 to 3 inch -- links to serve on th
and pepper to taste
Preparation : "Feijoada Completa" Ingredients: Meats: Beans: Wash and look
for gravel then soak overnight in a bowl being sure beans are well
covered with water. For cooking use a large crock pot or soup pot, cast
iron preferable. First, brown bulk sausage in a skillet and pour off
excess grease. I have discovered a lean bulk sausage that is great, much
less grease and fat. Add other meats and stir to brown. Add bell pepper,
onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove. Salt
and pepper moderately, taste after cooking several hours and add more if
needed. Add beans and soak water and if necessary add more water to
cover entire ingredients by at least two inches. Stir in four bouillon
cubes. Cover and cook on crock pot high for three hours then turn to low
for at least six hours. If cooking in a stove top soup pot, bring to a
LOW boil for two hours then continue cooking on low simmer for six hours,
stirring every hour or two to keep from sticking on the bottom of the
pot. I like to use the crock pot and leave it cooking on low overnight. I
stir it about twice and sometimes find it necessary to add water. If it
gets too watery, take about 1/2 cup of beans and mash with a fork until
pasty to add back as a thickener. About an hour before serving stir in
vinegar. Serve beans and meat over rice. I have found brown rice to be
quite tasty but white rice is fine too. Serve in a soup bowl and top with
fresh chopped onion. The Brazilians top with farina or wheat germ. Serve
the extra sausage, which has been browned separately, on the side for
those who want extra meat. Compliment your main dish with a mixed green
salad consisting of everything but the kitchen sink and oil
=============== Reply 160 of Note 1 ================= Board:
FOOD BB Topic: FOOD SOFTWARE Subject: ZMM-TEXAS2-150+
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* Exported from MasterCook *
Brazilian Black Beans & Rice ( Original )2
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds dried black turtle beans
1 large bell pepper (or 2 med.) -- diced
4 large onions -- diced
6 cloves garlic -- diced
3/4 cup celery -- diced
1/4 cup parsley -- minced
2 tablespoons oregano -- minced
2 tablespoons basil -- minced
2 bay leaves -- pinch of ground clov
(2 to 3)
4 bouillon cubes -- beef (or
2 tablespoons vinegar (reserve to add -- last)1 lb. bulk saus
1 pound pork -- such as boneless
-- style ribs or rolled
1 pound beef, stew beef chunks -- chuck
or leftover roast
1/2 lb. ham -- smoked or (1/2 to 1)
-- cubed
1/2 lb. smoked link sausage -- or (1/2 to 1)
cut into bite size -- pieces
1 pound same cut into 2 to 3 inch -- links to serve on th
and pepper to taste
Preparation : "Feijoada Completa" Ingredients: Meats: Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot or soup pot, cast iron preferable. First, brown bulk sausage in a skillet and pour off excess grease. I have discovered a lean bulk sausage that is great, much less grease and fat. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove. Salt and pepper moderately, taste after cooking several hours and add more if needed. Add beans and soak water and if necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. If cooking in a stove top soup pot, bring to a LOW boil for two hours then continue cooking on low simmer for six hours, stirring every hour or two to keep from sticking on the bottom of the pot. I like to use the crock pot and leave it cooking on low overnight. I stir it about twice and sometimes find it necessary to add water. If it gets too watery, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener. About an hour before serving stir in vinegar. Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion. The Brazilians top with farina or wheat germ. Serve the extra sausage, which has been browned separately, on the side for those who want extra meat. Compliment your main dish with a mixed green salad consisting of everything but the kitchen sink and oil =============== Reply 160 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: ZMM-TEXAS2-150+
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Brisket and Beans/CP or Pressure Cooker
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Brisket
1 1/2 pounds Green beans
6 Potato -- peel/quarter
1/4 teaspoon Marjoram -- crumbled
Salt & pepper -- to taste
1- Wipe meat and place in large pot. Cover with about 2 cups water.
Vegetables may be added to the meat in a crock pot along with seasonings
and the whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2
1/2 hours before adding vegetables, then continue until potatoes are done.
3- In a pressure cooker, bring brisket, water and seasonings to 15 #
pressure and cook for 3O to 4O minutes. Reduce pressure under cold water,
open cooker, add vegetables, cover, bring to 15# pressure and cook 5
minutes, reduce pressure again. However you cook it, remove meat,
slice thinly on the diagonal, serve with green beans and potatoes
drenched with cooking liquid. Do not thicken the natural gravy. It has
a lovely flavor and should not be greasy. If your meat is not well
trimmed, remove excess fat before cooking. Should you have leftovers,
heat the remaining liquid and slice the meat for open face or French dip
hot sandwiches.
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* Exported from MasterCook *
Brisket And Beans/Cp Or Pressure Cooker2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds brisket
1 1/2 pounds green beans
6 potato -- peel/quarter
1/4 teaspoon marjoram -- crumbled
salt & pepper -- to taste
1- Wipe meat and place in large pot. Cover with about 2 cups water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2 1/2 hours before adding vegetables, then continue until potatoes are done. 3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again. However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Brisket Crockpot Dinner
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds brisket -- trimmed
1 large onion -- chopped
1 large carrot -- chopped
2 teaspoons salt
1 bay leaf
1 1/2 teaspoons thyme
1 cup water
1 pound small boiling onions -- peele
6 medium carrots -- 1/4 " pcs
Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with a spatula and keep warm. Add small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around the meat.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Brisket Dinner
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb fresh brisket,
well trimmed
1 lg onion, chopped
1 lg carrot, chopped
2 ts salt
1 bay leaf
1 c water
1/2 t whole thyme
1 lb small bolllng onlons,
6 md carrots, cut in 1/4" strips
Cut brisket in half or roll to fit into CROCK-POT. Add chopped onion, chopped carrot, salt, bay leaf, thyme and water. Cover and cook on Low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with spatula; keep warm. Add smalI onions and carrots to stock in CROCK-POT. Cover and cook on High 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around meat. From Rival Crock-pot cookbook, date unknown
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Brisket Of Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Beef
Casseroles Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds brisket
1 cup stewed tomatoes
1 onion soup mix
2 cups water
6 ginger snap cookies.
salt & pepper -- to taste
Walt: I have a great recipe for brisket of beef. It is easy, makes its' own great gravy and tastes even better as leftovers. This can be cooked either in slow cooker or the oven. Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat. Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on the meat. You can break them up to fit. Seal the pan securely with aluminum foil. (If in a slow cooker just put on the lid.) Bake at 325 for three hours without peeking !! Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Reseal and bake at 225 for about one hour. Make sure all the meat slices are covered by the liquid so the meat does not dry out. This is tender and delicious. The gravy is great over rice or wide noodles.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Broccoli And Tofu In Spicy Almond Sauce
Recipe By : The Enchanted Broccoli Forest
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
1/2 cup hot water
1/2 cup almond butter -- or peanut butter
1/4 cup cider vinegar
2 tablespoons tamari soy sauce
2 tablespoons blackstrap molasses
1 teaspoon cayenne
-----saute-----
1 pound broccoli
2 teaspoons ginger
4 cloves garlic
1 pound tofu -- cubed
2 cups onion -- thinly sliced
1 cup cashews -- chopped
3 tablespoons tamari soy sauce
2 scallions -- chopped
Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside. Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Broccoli-Rice Casserole (4 points)
Recipe By : Best of Cooking Light Holidays, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Crockpot
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chopped broccoli
5 teaspoons margarine -- divided
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 1/2 cups skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups long-grain rice -- hot & cooked
1 cup fat-free cheddar cheese -- sharp & shredded
1/4 cup fat-free mayonnaise
cooking spray
1/3 cup melba toast -- unsalted & crushed
--about 5 pieces
Cook chopped broccoli in boiling water 3 minutes or until crisp-tender.
Drain and plunge into cold water; drain again and set aside. Preheat oven
to 350°F.
Melt 4 teaspoons margarine in a medium saucepan over medium heat. Add
onion; sauté 3 minutes or until tender. Add flour and mustard; cook 1
minute, stirring constantly with a whisk. Gradually add milk, stirring
constantly; cook an additional 3 minutes or until thick and bubbly,
stirring constantly. Remove from heat; stir in salt and pepper. Combine
broccoli, milk mixture, rice, cheese, and mayonnaise in a bowl. Spoon into
a shallow 2-quart casserole coated with cooking spray.
Melt 1 teaspoon margarine, and combine with melba toast crumbs; sprinkle
over broccoli mixture. Bake at 350°F for 25 minutes or until thoroughly
heated.
Yield: 8 servings (serving size: 1/2 cup).
Calories 167 (29% from fat); protein 8.6g; fat 5.5g; carbohydrate 20.8g;
cholesterol 10mg; sodium 357mg.
Busted by Gail Shermeyer <4paws@netrax.net>
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* Exported from MasterCook *
Brunch Casserole
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Casseroles Crockpot
Beef Dairy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb ground beef
1 onion -- large;finely chopped
2 tb olive oil or butter
2 garlic -- cloves;minced
1 cn mushrooms -- sliced;drained;4oz
2 ts salt
1/2 T nutmeg
1/2 T oregano -- leaf
1/2 pk spinach -- chopped;frozen*
3 tb flour
6 eggs -- beaten
1/4 c milk -- scalded
1/2 c cheddar cheese -- sharp;grated
*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts) Dee Penrod, FGGT98B
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Brunswick Stew C/P
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Casseroles
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- 2 1/2 to 3 lb
2 quarts water
1 onion -- chopped
2 cups ham; cooked -- cubed
3 potatoes -- diced
2 cans tomatoes; 16 oz, ea -- cut up
10 ounces lima beans -- frozen and
partially thawed
10 ounces corn -- whole kernel,
frozen
partially thawed
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
In a crockpot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Turn control to HIGH. Cover and Cook on HIGH 1 hour. Serve in large individual bowls. Makes 8 servings
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Brute Force Chili ("Electro-Sport Chili")2
Recipe By : "C. Baden"
Serving Size : 1 Preparation Time :0:00
Categories : Beef Casseroles
Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
e *****
Approx 1 hour prep time. 2 to 24 hours cooking time. Please note that it won't fit in a 5 quart crock pot without letting it reduce (boil down) overnight. If you buy the Shredded Beef, make sure you let it cook at least 3 hours -- 6 or 12 hours is even better. (I start it the day before and let it cook all night.) This recipe is courtesy of Mike "Brutus" Dratch, former Chili Director at Electro-Sport. I have been tinkering with it ever since 1987... Brown these three ingredients with a little oil in a pan or two. 4-6 lbs Chuck roast. Chop it up into little bite-size pieces. I am now a firm believer in buying the "Shredded Beef" at your supermarker butcher counter. (Cook as long as possible, like 6 hours or more.) Another alternative is to ask for the coarse "chili" grind; not all butcher counters will be able to do this. 1 TB or more Garlic powder. Or a dozen or so cloves of fresh garlic. I usually just shake in more garlic powder (or fresh garlic from a jar) each time I put more meat in the pan. 1 Medium onion, dice into small pieces. I've been using red onions lately. Drain off the fat, then mix EVERYTHING in your pot: 16 oz can of stewed tomatoes. (A 14.5 oz can will do.) Last time around I used an 8 oz can of Mexican-style and an 8 oz can of Italian-style. 2-3 cup beef broth. We used 2 cans of Campbell's, but you could use boullion. 1 pkg brown gravy mix 4 TB Cajun Seasoning. (Recipe originally called for 1 oz California or New Mexico chili powder; New Mexico chili powder will make the chili very spicy hot.) 2 TB ground Cumin. You'll find cumin and chili powder in the Mexican section, it's often cheaper that way. 1 TB Oregano or Italian Spices. 1 tsp black pepper 1 TB Paprika. This is mostly for color. 1 beer Any kind. I used Coors "Cutter" most recently. 1 TB brown sugar 7 oz can diced green chilis. This is the larger of Ortega's two can sizes. 1 tsp dry mustard 6-10 yellow chili peppers. They come in a bottle. Cut off the stems, squeeze out most of the seeds, dice them up and throw them in. I used 8 last time around. 1 TB vinegar. We used the vinegar from the chili pepper bottle (above). 1 juice of a lime. Recipe originally called for 1 TB lime or lemon juice. Cook all this for at least two hours over a low fire. If it's not thick enough, thicken it with flour or cornstarch (we used flour); if needs to be thinned, add water or beer. The yellow chili peppers are optional. Obviously, all of these ingredients can be varied to taste. Brutus suggests getting a bottle of hot sauce, such as Tapatio or Louisiana Hot Sauce for those who like it a little spicy. (We got Red Devil La. Hot Sauce, but I didn't use it myself.) Also diced onions and/or shredded cheese on top is good. (I put some cheddar on top every time.) Brute Force Chili can trace its origin back to a chili cook-off winner printed in a newspaper long ago. The current evolution is a guaranteed crowd-pleaser, and can be made as hot & spicy as you like it. "As is" it's a good tasty chili, made for rolling up in tortillas with lots of cheese and whatever else you like to eat your chili with. It should cook for at least 3 hours, 6 hours or overnight if you can spare the time. The longer it cooks, the more tender it gets, however you may get tired of the smell after a day of cooking it. When it's been cooking long enough, the meat gets so tender the chunks are literally falling apart. It's good, though. "Chili" Baden, Institute for Chili Studies, Box 1792, Redondo Beach CA 90278
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Buckshot Beans (Crockpot)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Crockpot
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Dried pinto beans -- washed
2 cl Garlic -- minced
1/2 l Smoked ham -- chopped
1/2 c Chopped bell pepper
2 ts Brown sugar
1/4 t Oregano
1 lg Onion -- chopped
1 Bay leaf
2 c Canned chopped tomatoes
2 ts Chili powder
1/2 t Dry mustard
Cover beans with water and let soak overnight. Drain beans,
discarding soaking water. In crock pot, cover beans with fresh water and
add remaining ingredients. Cook on LOW for 6-8 hours, until beans are
tender. Taste beans, add salt if necessary (don't add salt at the beginning
of cooking time - it will make the beans tough!).
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* Exported from MasterCook *
Buckshot Beans/Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Crockpot
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Dried pinto beans -- washed
1 large onion -- chopped
2 Cloves garlic -- minced
1 Bay leaf
1/2 Liter Smoked ham -- chopped
2 Cups Canned chopped tomatoes
1/2 Cup Chopped bell pepper
2 Teaspoons Chili powder
2 Teaspoons Brown sugar
1/2 Teaspoon Dry mustard
1/4 Teaspoon Oregano
Cover beans with water and let soak overnight. Drain beans,
discarding soaking water. In crock pot, cover beans with fresh water and
add remaining ingredients. Cook on LOW for 6-8 hours, until beans are
tender. Taste beans, add salt if necessary (don't add salt at the
beginning of cooking time - it will make the beans tough!).
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* Exported from MasterCook *
Buckshot Beans/Crockpot2
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Crockpot
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried pinto beans -- washed
1 large onion -- chopped
2 cloves garlic -- minced
1 bay leaf
1/2 liter smoked ham -- chopped
2 cups canned chopped tomatoes
1/2 cup chopped bell pepper
2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon oregano
Cover beans with water and let soak overnight. Drain beans, discarding soaking water. In crock pot, cover beans with fresh water and add remaining ingredients. Cook on LOW for 6-8 hours, until beans are tender. Taste beans, add salt if necessary (don't add salt at the beginning of cooking time - it will make the beans tough!).
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Burbon Baked Beans
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Crockpot
Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cans boston baked beans -- (16 oz)
1 16 oz can crushed pineapple -- drained
1 jar chili sauce -- (12 oz)
1/2 cup strong brewed coffee
1/2 cup bourbon
1/4 cup firmly packed brown sugar
1 tablespoon molasses
3/4 teaspoon dry mustard
Combine beans and remaining ingredients in a Crock-Pot or other slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. NOTE: To make strong coffee, dissolve 1 teaspoon instant coffee granules in 1/2 cup hot water. From Southern Living
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Burgundy Beef
Recipe By :
Serving Size : 8 Preparation Time :9:00
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
4 tablespoons olive oil
1 can (1 1/4 lb.) small white onions
4 pounds chuck roast -- cut in 2" cubes
1/4 cup flour
1 teaspoon kitchen bouquet
1 tablespoon tomato paste
3 cups burgundy wine
1/4 teaspoon pepper
3 bay leaves
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 tablespoon chopped parsley
3/4 pound fresh or canned mushrooms
chopped fresh parsley -- for garnish
In a skillet, heat butter and oil; saute onions until brown. Remove from skillet and place in the slow cooker. In same skillet, brown meat cubes on all sides; add to slow cooker. Discard all but 1 tbs. fat from skillet. Add flour, Kitchen Bouquet and
NOTES : Whenever you cook with wine, use a wine you would gladly drink. Don't waste the recipe with cheap wine. Use a good Burgundy in this recipe and you'll reap the rewards. Serve this with gnocchi, noodles, rice or potatoes
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Burgundy Meat Loaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb ground beef; or mixture of
beef/pork/veal
1 sm onion -- chopped
2 eggs
1 c soft white bread crumbs
1/2 c parsley -- chopped
1/2 c dry red burgundy
1 T basil -- fresh
1 1/2 ts salt
1/4 t pepper
5 sl bacon
1 bay leaf
8 oz tomato sauce with mushrooms -- heated
Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover.
Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well-done.
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.
Serve on heated platter and spoon part of the heated tomato sauce over. Serving suggestion: Serve with buttered noodles and Frenched green beans.
Beef broth or tomato juice may be substituted for the Burgundy.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Burgundy Meatloaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground meatloaf mixture
1 small onion -- chop
2 eggs
1 cup bread crumbs
1/2 cup parsley -- chop
1/2 cup burgundy wine
1 tablespoon basil, fresh -- chop or..
1 teaspoon basil -- dried
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 slices bacon
1 bay leaf
8 ounces tomato sauce with mushroom
1. Combine meatloaf mixture, onion, eggs, bread crumbs, parlsey, wine, basil salt and pepper in a large bowl; mix. 2. Crisscross 3 bacon slices on a 12 inch square of aluminum foil; shape meatloaf mixture into a 6 inch round on top of bacon. Top with remaining bacon slices, halved and bay leaf. Lift foil with loaf into an electric slow cooker; cover. 3. Cook on high for 1 hour then turn heat control to low and cook 4 hours longer, or until meatloaf is well-done. 4. Remove loaf from slow cooker by lifting the foil "ears" as easy-lift handles, tilting fat back into slow cooker. Discard bacon and bay leaf. 5. Serve on heated platter and spoon part of the heated tomato sauce over. Great with buttered noodles and green beans. Beef broth or tomato juice may be substituted for Burgundy.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Busy Day Beef Stew/Cp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large potatoes -- in cubes
6 large carrots; pare -- 2" pieces
3 pounds stew beef -- 1 1/2 cubes
1/3 cup soy sauce
2 beef bouillon cubes
1 teaspoon paprika
1/3 teaspoon pepper
3 tablespoons flour
1 package onions; frozen, chop -- 12 oz.
1 cup beef broth -- condensed
1 can tomato sauce -- 8 oz..
Layer potatoes, then carrots on bottom of liner. Top with meat; sprinkle meat with soy sauce, crushed bouillon cube, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce and pour over all. Place liner in base. Cover and cook on auto for 7 hours; or low 9-11 hours or high 5 hours.
From the recipe files of Carole Walberg
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