Archive for the ‘crockpot’ Category
Despite the best intentions, sometimes there just aren’t enough time in the day to prepare a wholesome, delicious meal from scratch. On those busy days, kitchen appliances such as rice cookers, and microwave ovens are ready and waiting to come to the rescue! Whether you prefer to assemble ingredients in the slow cooker on your way out the door in the morning and return to hot dinner, or to whip up a dish in the microwave at meal time, appliances are here to help.
Beef Bourguignon recipe complement of Crock-Pot
Ingredients
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth, can condensed
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound white onions, peeled
1 pound fresh mushrooms, sliced
Directions
1.Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
2.Add beef cubes to skillet and brown well. Remove meat and set aside.
3.Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
4.Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
5.Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.
Ever since I was a child I’ve loved the taste of grilled Kabobs . In my family, there is nothing more American than a weekend of grilling with all the fixings and a side of fries! As an adult, I’ve learned you don’t have to go to your local BBQ joint to enjoy great Kabobs. With a little trial and error, I’ve perfected my own recipe for this great American classic at home.
I actually prefer to cook my Kabobs using indoor grill. Bad weather can always put a damper on outdoor grilling but I can always pan grill my Kabobs indoors. Many people don’t realize that using electric grill can actually give the kabobs a nice, unique flavor, making it a delicious alternative to the grill.
Serves: 4-6 per person
Ingredients:
Large tiger shrimp, peeled and deveined (allow 4-6 per person)
6″ Bamboo skewers
Sambuca as needed
Coarsely ground black pepper as needed
Kosher salt as needed
Method:
- Thread shrimp on skewers.
- Brush with Sambuca.
- Season with black pepper and salt.
- Preheat grill.
- Place skewers on preheated grill. Close the lid and grill to desired doneness. (About 4-5 minutes)
The Super Bowl has always been as much about the the family and friends getting together drinking, and eating as it is about the game itself. Here is a dip master Crok-pot recipe we ejoyed for many years.
Ingredients
1/2 cup butter
6 stalks celery, sliced
2 onions, chopped
8 ounces mushrooms, canned, sliced and drained
6 tablespoons flour
21 1/2 ounces cream of celery soup, condensed
5 to 6 ounces garlic cheese rolls, cut up
20 ounces broccoli spears, frozen
Directions
In a skillet, melt butter and sauté the celery, onion and mushrooms. Stir in flour.
Place in slow cooker and stir in remaining ingredients.
Cover; cook on High, stirring every 15 minutes, until cheese is melted. Turn to Low for 2-4 hours, or until ready to serve.
This is my family’s favorite recipe for Pot Roast of Beef. This simple and flavorful recipe takes a little time, but it is well worth It! Great on a cold, Winter day. Prepare everything the night before, so that all you have to do in the morning, is take the crock-pot out turn it on and when you get home from long and cold day your dinner is ready.
Ingredients
3 pounds boneless beef rump roast, brisket or shoulder
1/2 cup water or beef broth
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Put vegetables in bottom of stoneware.
Salt and pepper meat, then place in pot on top of vegetables.
Add liquid.
Cover and cook on LOW 10–12 hours (HIGH: 5–6 hours). Makes 12 to 14 servings.
What could be simpler than supping on a big, steaming bowl of soup in the middle of a cold winter day. A hearty soup — made with Squash and veggies, poultry, fish or dried beans — can be the main dish for your meal. Add some crackers or breadsticks on the side and perhaps fruit for dessert and you’re ready to eat!
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
This is an original recipe created by my son Weston. I often prepare everything the night before, so that all I have to do in the morning, is take the crockpot out of the refrigerator and turn it on. We use ground turkey to reduce the fat in this simple crockpot chili-I just mix and let it cook all day for a delicious meal that’s ready when we get home.
Weston’s Chili (Directions): Brown onion and turkey in vegetable oil. Place all remaining ingredients, except yellow bell pepper and cheese, in a crock pot and mix well. Add browned onion and turkey. Cook on low for 8-10 hours. Twenty minutes before serving, add yellow bell pepper and some water, if necessary. Serve topped with grated cheddar cheese.
Ingredients
* 1 small onion, chopped
* 1/2 lb ground turkey
* 1 tbsp vegetable oil
* 1 8 oz can tomato sauce
* 1 tbsp tomato paste
* 1 15 oz can black beans, drained and rinsed
* 1 15 oz can kidney beans, with liquid
* 1 carrot, diced
* 2 tsp or more chili powder
* Salt and pepper
* 1/2 yellow bell pepper, chopped
* Cheddar cheese, grated