Honey Roasted Butternut Squash
(serves 6-8)
by Christi Ferretti, Pine Valley Market
2 large butternut squash
2 teaspoons fresh ground pepper
1 teaspoon kosher salt
1/3 cup light olive oil or canola oil
1/4 cup honey
Preheat oven to 400 degrees. Trim ends off of butternut squash and, using a peeler, remove skin, as well as the white flesh just below the skin. (Note: This can be done with a sharp knife but can be dangerous due to the firmness of the squash. A peeler takes a little time but works well.) Cut the squash in half, separating the bulb end from the long end for easy cutting. Cut the squash into uniform cubes about 1 to 1.5 inches. Place the cubed squash in a large bowl, drizzle with oil, salt, pepper and honey and toss well.
On a parchment-lined baking sheet, spread out the squash into a single layer, place on upper rack in preheated oven for eight minutes, rotate baking sheet and bake for an additional five to eight minutes or until squash is beginning to brown and is tender. (Note: When measuring honey, spray measuring cup liberally with pan spray, then measure the honey. It will pour out easily, ensuring proper measurement and less frustration! )
Thursday, September 2, 2010
Pumpkin Ravioli with Sage Brown Butter
Pumpkin Ravioli with Sage Brown Butter
Serves 4 to 6
1 3-pound sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
Serves 4 to 6
1 3-pound sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
Baked Zucchini Quiche
Baked Zucchini Quiche
3 cups zucchini, shredded and unpeeled 750 mL
1/2 cup cheese, grated 125 mL
1 cup Bisquick 250 mL
1/2 cup onion, chopped 125 mL
1/2 tsp oregano 2 mL
2 tsp fresh parsley, chopped 10 mL
1/2 tsp seasoned salt (optional) 2 mL
1 clove minced garlic
1/2 cup oil 125 mL
4 eggs, beaten
Preheat oven to 350ºF (175ºC). Mix all ingredients. Bake in 13 x 9 inch (33 x 22 cm) greased dish, 30 to 40 minutes until golden brown. Cut into squares.
3 cups zucchini, shredded and unpeeled 750 mL
1/2 cup cheese, grated 125 mL
1 cup Bisquick 250 mL
1/2 cup onion, chopped 125 mL
1/2 tsp oregano 2 mL
2 tsp fresh parsley, chopped 10 mL
1/2 tsp seasoned salt (optional) 2 mL
1 clove minced garlic
1/2 cup oil 125 mL
4 eggs, beaten
Preheat oven to 350ºF (175ºC). Mix all ingredients. Bake in 13 x 9 inch (33 x 22 cm) greased dish, 30 to 40 minutes until golden brown. Cut into squares.
Pumpkin Oatmeal
Pumpkin Oatmeal
Servings: 2
1 cup quick-cooking rolled oats
3/4 cup milk, or as needed
1/2 cup canned pumpkin puree
1/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
Servings: 2
1 cup quick-cooking rolled oats
3/4 cup milk, or as needed
1/2 cup canned pumpkin puree
1/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
Sweet Mustard Chicken Bake
Sweet Mustard Chicken Bake
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Grease a shallow baking dish. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Grease a shallow baking dish. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Corn Dogs
Corn Dogs
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, Popsicle sticks, or toothpicks for cocktail hot dogs
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth. Heat oil in the deep fryer to 360°. Insert a wooden skewer or Popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, Popsicle sticks, or toothpicks for cocktail hot dogs
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth. Heat oil in the deep fryer to 360°. Insert a wooden skewer or Popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.
Bette's Monkey Bread
Bette's Monkey Bread
Serves: 8
1/2 cup Sugar
3/4 cup Butter or margarine melted melted
1 teaspoon Cinnamon
2 can Refrigerator Biscuits
1 cup Brown sugar
Instructions:
1- Heat oven to 350 degrees. Lightly grease a 12c Fluted Pan
2- Mix sugar and cinnamon in a large resealable plastic bag. Separate biscuits and cut into quarters with kitchen scissors. Shake in bag to coat. Arrange in prepared pan.
3- Mix brown sugar with butter. Pour over pieces.
4- Bake 28-32 minutes. Cool 10 minutes in pan then invert onto serving plate.
Serves: 8
1/2 cup Sugar
3/4 cup Butter or margarine melted melted
1 teaspoon Cinnamon
2 can Refrigerator Biscuits
1 cup Brown sugar
Instructions:
1- Heat oven to 350 degrees. Lightly grease a 12c Fluted Pan
2- Mix sugar and cinnamon in a large resealable plastic bag. Separate biscuits and cut into quarters with kitchen scissors. Shake in bag to coat. Arrange in prepared pan.
3- Mix brown sugar with butter. Pour over pieces.
4- Bake 28-32 minutes. Cool 10 minutes in pan then invert onto serving plate.
Brown Rice Turkey Soup
Brown Rice Turkey Soup
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 Tbs. butter
3 (14-1/2 oz.) cans reduced-sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
1/4 tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
1. In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions. Yield: 5 servings.
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 Tbs. butter
3 (14-1/2 oz.) cans reduced-sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
1/4 tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
1. In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions. Yield: 5 servings.
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
Bread Stuffing with Bacon, Apples and Caramelized Onions
Bread Stuffing with Bacon, Apples and Caramelized Onions
1 pound bacon, cut crosswise into 1/4-inch strips
6 medium yellow or Spanish onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried white bread cubes
1 cup chicken broth
3 large eggs, lightly beaten
Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.)
Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Makes about 12 cups.
1 pound bacon, cut crosswise into 1/4-inch strips
6 medium yellow or Spanish onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried white bread cubes
1 cup chicken broth
3 large eggs, lightly beaten
Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.)
Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Makes about 12 cups.
Tuesday, August 31, 2010
Good Gravy Spicy Chicken
Good Gravy Spicy Chicken (Stove or Crockpot)
4 boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies
In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.
This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.
Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.
This is super with mashed potatoes.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Sandy.
4 boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies
In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.
This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.
Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.
This is super with mashed potatoes.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Sandy.
CROCKPOT POT LUCK CASSEROLE
This is not my recipe but it looks good. I would not add the pasta or sour cream like it says it the directions though. I would make the sauce in the crockpot, then mix in the sour cream and cooked pasta at the end. Do it your way, the recipe's way, or my way, this is just my two cents worth.
CROCKPOT POT LUCK CASSEROLE
8 oz. penne pasta
2 pounds lean ground beef
2 cups coarsely chopped onion
3 cups chunky spaghetti sauce
1 1/2 cups sour cream
4 cups (16 oz) Mozzarella cheese, shredded
Cook pasta as pkg. directs. Drain and rinse with cold water. Brown ground beef and onion; drain. Add spaghetti sauce and bring to a boil.
Reduce heat and simmer about 5 minutes. In sprayed slow cooker, layer with half the pasta, meat, sour cream and cheese.
Repeat layers, ending with the cheese.
Cover and cook on low for 4 to 4 1/2 hours to heat through.
Serves 8 to 10
CROCKPOT POT LUCK CASSEROLE
8 oz. penne pasta
2 pounds lean ground beef
2 cups coarsely chopped onion
3 cups chunky spaghetti sauce
1 1/2 cups sour cream
4 cups (16 oz) Mozzarella cheese, shredded
Cook pasta as pkg. directs. Drain and rinse with cold water. Brown ground beef and onion; drain. Add spaghetti sauce and bring to a boil.
Reduce heat and simmer about 5 minutes. In sprayed slow cooker, layer with half the pasta, meat, sour cream and cheese.
Repeat layers, ending with the cheese.
Cover and cook on low for 4 to 4 1/2 hours to heat through.
Serves 8 to 10
CROCKPOT CHINESE PIE
CROCKPOT CHINESE PIE
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion.
Drain well.
Place ground beef mixture in crockpot.
Toss diced potato with melted butter to coat and add to crockpot.
Add whole kernel corn and creamed corn.
Salt and pepper to taste.
Cover and cook on low for 7 to 9 hours.
Taste and adjust seasonings.
Serves 4 to 6.
Source : The meat-lovers mailer on cooking-lists. com
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion.
Drain well.
Place ground beef mixture in crockpot.
Toss diced potato with melted butter to coat and add to crockpot.
Add whole kernel corn and creamed corn.
Salt and pepper to taste.
Cover and cook on low for 7 to 9 hours.
Taste and adjust seasonings.
Serves 4 to 6.
Source : The meat-lovers mailer on cooking-lists. com
Crockpot Mexican Hamburger Casserole
Crockpot Mexican Hamburger Casserole
1 pound ground beef
3 cups corn chips, divided
1 medium onion, chopped
1 (10 ounce) cream of mushroom soup
1 (10 ounce) can tomatoes and green chilies (Ro-tel)
2 cups grated cheese
Brown ground beef and drain off fat. Mix well with undiluted mushroom soup and tomatoes and chilies.
Line bottom of crockpot with 1 cup of corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.
1 pound ground beef
3 cups corn chips, divided
1 medium onion, chopped
1 (10 ounce) cream of mushroom soup
1 (10 ounce) can tomatoes and green chilies (Ro-tel)
2 cups grated cheese
Brown ground beef and drain off fat. Mix well with undiluted mushroom soup and tomatoes and chilies.
Line bottom of crockpot with 1 cup of corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.
Crockpot Meatballs
Crock pot Meatballs
Meatballs:
2 eggs, beaten
1 cup milk
1 cup breadcrumbs
1/3 cup onion, chopped fine
1/2 tsp. pepper
2 lbs. ground beef
Combine all together and shape into balls (large or small.) Brown on stove top. Place in crockpot.
Sauce:
1 cup catsup
3 Tbs. brown sugar
1 1/2 tsp. spicy mustard
1/2 bottle favorite B-B-Q sauce
Mix Together. Pour over meatballs and cook on low for 9 hours (or in the oven at 350^ for 1 1/2 hours.) Serve on crusty rolls.
Meatballs:
2 eggs, beaten
1 cup milk
1 cup breadcrumbs
1/3 cup onion, chopped fine
1/2 tsp. pepper
2 lbs. ground beef
Combine all together and shape into balls (large or small.) Brown on stove top. Place in crockpot.
Sauce:
1 cup catsup
3 Tbs. brown sugar
1 1/2 tsp. spicy mustard
1/2 bottle favorite B-B-Q sauce
Mix Together. Pour over meatballs and cook on low for 9 hours (or in the oven at 350^ for 1 1/2 hours.) Serve on crusty rolls.
FRENCH DIP SANDWICHES
FRENCH DIP SANDWICHES
In a crock pot, place the following:
rump roast
1 can beef consomme’
1 can beef broth
1 can French onion soup
Crock pot on high for several hours. Shred the meat in all the juices and serve on sandwich rolls. Just get whatever sandwich rolls you prefer, slice in half lengthwise, place provolone cheese on the halves, and place the rolls “face up” on a baking sheet or baking stone. Broil on low for just a few minutes, until the cheese is melted (take them out before they get too brown around the edges). Place the meat on the rolls and serve sandwiches with a small dipping bowl of the French dip juices.
In a crock pot, place the following:
rump roast
1 can beef consomme’
1 can beef broth
1 can French onion soup
Crock pot on high for several hours. Shred the meat in all the juices and serve on sandwich rolls. Just get whatever sandwich rolls you prefer, slice in half lengthwise, place provolone cheese on the halves, and place the rolls “face up” on a baking sheet or baking stone. Broil on low for just a few minutes, until the cheese is melted (take them out before they get too brown around the edges). Place the meat on the rolls and serve sandwiches with a small dipping bowl of the French dip juices.
Crockpot Chicken Deli Casserole
Crockpot Chicken Deli Casserole
32 ounces sauerkraut, rinse and drain
1 cup Russian or 1000 Is. salad dressing
6 boneless skinless chicken breast halves
1 tablespoon prepared mustard
1 cup shredded Swiss cheese
fresh chopped parsley (garnish)
Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender. To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley.
32 ounces sauerkraut, rinse and drain
1 cup Russian or 1000 Is. salad dressing
6 boneless skinless chicken breast halves
1 tablespoon prepared mustard
1 cup shredded Swiss cheese
fresh chopped parsley (garnish)
Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender. To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley.
Boston Baked Beans
Boston Baked Beans
1 pound small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. Or, in a 6 quart sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans. In 4 1/2 to 5 1/2 quart crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended. Cover and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.
1 pound small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. Or, in a 6 quart sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans. In 4 1/2 to 5 1/2 quart crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended. Cover and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.
Mexican Chicken Chowder
Mexican Chicken Chowder
2 1/2 cups chopped cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 tablespoons snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread
In a crockpot, combine chicken, corn, soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth. Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours. Stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into the mixture in crockpot; cover and let stand for 5 minutes
2 1/2 cups chopped cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 tablespoons snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread
In a crockpot, combine chicken, corn, soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth. Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours. Stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into the mixture in crockpot; cover and let stand for 5 minutes
Beef and Vegetable Stew
Beef and Vegetable Stew
Source: Big Oven
5 medium russet potatoes peeled cubed
6 medium Carrots peeled cut into 1/4 inch slices
1 onion coarsely chopped
1 celery rib chopped
2 pounds Stew meat
3 tablespoon all purpose flour
1 can (14 1/2 oz) diced peeled tomatoes
1 cup dry red wine
1 teaspoon dry mustard
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
Salt
Instructions:
In crockpot, mix the potatoes, carrots, onion and celery. Toss the beef with the flour to coat evenly. Add to crockpot. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper. Cove rand cook on high 1 to 1 1/2 hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.
Source: Big Oven
5 medium russet potatoes peeled cubed
6 medium Carrots peeled cut into 1/4 inch slices
1 onion coarsely chopped
1 celery rib chopped
2 pounds Stew meat
3 tablespoon all purpose flour
1 can (14 1/2 oz) diced peeled tomatoes
1 cup dry red wine
1 teaspoon dry mustard
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
Salt
Instructions:
In crockpot, mix the potatoes, carrots, onion and celery. Toss the beef with the flour to coat evenly. Add to crockpot. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper. Cove rand cook on high 1 to 1 1/2 hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.
Sweet 'n' Tangy Pot Roast
This was so good and you just put it in the crockpot and forget about it. I served with broccoli and mashed potatoes and nice dinner rolls.
Recipe By : Carol Mulligan, Honeoye Falls, New York
Sweet 'n' Tangy Pot Roast
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender. Combine cornstarch and
cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Recipe Author: Carol Mulligan, Honeoye Falls, New York
Recipe Source: Taste of Home 2008 Everyday Slow Cooker & One Dish Recipes
Author Note: I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven!"
Recipe By : Carol Mulligan, Honeoye Falls, New York
Sweet 'n' Tangy Pot Roast
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender. Combine cornstarch and
cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Recipe Author: Carol Mulligan, Honeoye Falls, New York
Recipe Source: Taste of Home 2008 Everyday Slow Cooker & One Dish Recipes
Author Note: I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven!"
Crockpot Turkey and Wild Rice Soup Recipe
I would make the broth the day before on the stove to save some time.
Crockpot Turkey and Wild Rice Soup Recipe
turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
2 T balsamic vinegar
2 cups spinach leaves or cabbage
The Directions.
This is a 1 1/2 day project. We're going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.
Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
The more meat and skin left on the bones, the more flavorful the broth.
Pick off the meat, and add it to the broth.
Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.
Crockpot Turkey and Wild Rice Soup Recipe
turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
2 T balsamic vinegar
2 cups spinach leaves or cabbage
The Directions.
This is a 1 1/2 day project. We're going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.
Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
The more meat and skin left on the bones, the more flavorful the broth.
Pick off the meat, and add it to the broth.
Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.
BBQ Short Ribs
BBQ Short Ribs - CP
1 pkg Beef Chuck Short Ribs Boneless
1 bottle BBQ Sauce
1. Place a liner in the crockpot.
2. place the meat in the crockpot.
3. Pour the entire bottle of BBQ sauce.
4. Add enough water to the bottle to "wash it out".
5. Pour the "BBQ" water to the crockpot.
6. Cook for 8-10 hours on low or 6 hours on high.
1 pkg Beef Chuck Short Ribs Boneless
1 bottle BBQ Sauce
1. Place a liner in the crockpot.
2. place the meat in the crockpot.
3. Pour the entire bottle of BBQ sauce.
4. Add enough water to the bottle to "wash it out".
5. Pour the "BBQ" water to the crockpot.
6. Cook for 8-10 hours on low or 6 hours on high.
Crockpot Oatmeal
Crockpot Oatmeal
2 cups milk
1/4 cup packed brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup quick cooking oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts
Prepare just before going to bed. Grease the inside of crock pot. Put ingredients inside crock pot and mix with wire whisk; cover. Turn on LOW. It will be ready in the morning.
Recipe Source: The Apple Dumpling Gang yahoo group, submitted by Tina Lewis
2 cups milk
1/4 cup packed brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup quick cooking oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts
Prepare just before going to bed. Grease the inside of crock pot. Put ingredients inside crock pot and mix with wire whisk; cover. Turn on LOW. It will be ready in the morning.
Recipe Source: The Apple Dumpling Gang yahoo group, submitted by Tina Lewis
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