| Hot Apple Pie | Crockpot Chicken Dinner |
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Serves: 4 Prep.Time: 15 minutes 1 quart apple cider 2/3 cup vanilla-orange flavored brandy 4 cinnamon sticks 3" long Sweetened whipped cream -- optional Heat cider in a medium saucepan 5-6 minutes until hot. Stir in brandy. Place cinnamon sticks into 4 mugs; pour cider mmixture over and top with whipped cream. NOTE: Brandy used by Southern Living was Tuaca. Click here for printer version
Recipe By : Cindy Calentui of Tucson, Arizona (Woman's Day Magazine) Serves: 4 Prep.Time: 10 minutes 1 pound Beef Stew Meat 9 ounces commercial or homemade Barbecue Sauce 4 Kaiser Rolls Place beef and barbecue sauce in crockpot; set it on low. Cook on low 8-10 hours or until meat is very tender and falling apart. Transfer meat and sauce to a serving bowl; shred meat finely with two forks. Toast kaiser roll halves lightly; spoon beef mixture over rolls and serve at once. NOTE: Sometimes I thin my commercial barbecue sauce with a little cider vinegar or chicken broth, depending on the brand and flavor. Click here for printer version
Serves: 4 Prep.Time: 20 minutes 2 pounds fresh or frozen cod or haddock fillets -- thawed if frozen 1/4 pound lean bacon -- diced 1 onion -- chopped 4 medium potatoes -- peeled and cubed 2 cups fish stock, clam juice, or water 1 1/2 teaspoons kosher salt 1/2 teaspoon coarse-ground black pepper Dash Tabasco sauce 1 can evaporated milk (14 oz.) Cut fish into bite-size pieces; set aside. In a small skillet, cook bacon until crisp; drain and place in bottom of crockpot with the fish. Add remaining ingredients. Cover and cook on High 2 hours; turn to Low and cook 4-6 hours or until potatoes are tender. Click here for printer version
Serves: 6 Prep.Time: 20 minutes 1 pound dry lima beans -- soaked overnight 1 large onion -- chopped 1 large green pepper -- chopped 1 teaspoon dry mustard 1 teaspoon kosher salt 1 teaspoon coarse-ground black pepper 1/2 pound cooked smoked ham -- cubed 1 cup ham stock, chicken stock, or water 1 can tomato soup, undiluted Put all ingredients into crockpot; stir to mix well. Cover and cook on Low 7-10 hours or on High 4-5 hours. Click here for printer version
Serves: 4 Prep.Time: 15 minutes 1 3-pound chicken, cut in serving pieces 2 carrots -- sliced 2 onions -- sliced 2 ribs celery with leaves -- cut in 1" pieces 2 teaspoons kosher salt 1/2 teaspoon coarse-ground black pepper 1/2 cup chicken stock or water, (or 1/2 cup water, 1/2 cup dry white wine) 1 teaspoon dried basil Put half of carrots, onions and celery in the bottom of the crockpot. Add chicken pieces. Top with salt, pepper, liquid, and remaining half of the vegetables. Sprinkle basil over top. Cover and cook on Low 7-10 hours or on High 2-1/2 to 3-1/2 hours (use 1 cup of liquid of cooking on High). Click here for printer version
Serves: 8-10 Prep.Time: 15 minutes 1 3-4 pound boneless Beef Chuck Roast -- trimmed 3 tablespoons dried Basil 3 tablespoons dried Oregano 1 cup Water 1 envelope dry Onion Soup Mix 10 Italian Rolls or Sandwich Buns -- lightly toasted 10 slices Provolone cheese Place roast in a slow-cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on Low 7-8 hours, or until meat is very tender. Remove meat; shred with two forks and keep warm. Strain broth; skim off fat. Serve meat on rolls, topped with a slice of cheese, with broth separate for dipping if desired. Click here for printer version
Serves: 6 Prep.Time: 20 minutes 3 carrots -- cut up 3 potatoes -- cut up 2 pounds beef chuck (or pre-cut stew meat) -- cut in 1-1/2" pieces 1 cup beef stock 1 teaspoon Worcestershire sauce 2 cloves garlic -- minced 1 bay leaf 1 tablespoon salt 1/2 teaspoon pepper 1 teaspoon paprika 3 onions -- quartered 1 rib celery with tops -- cut up Put all ingredients into crockpot in the order listed. Stir just enough to mix spices. Cover and cook on Low 10-12 hours or High 5-6 hours. Click here for printer version
Serves: 4 Prep.Time: 20 minutes 1 tablespoon butter or margarine 1 cup coarsely chopped onion 1 carrot -- thinly sliced 1 rib celery -- thinly sliced 1 clove garlic -- minced 1 large potato -- peeled and diced Salt and pepper to taste Dash cayenne -- optional 1/8 teaspoon dried thyme 2-1/2 cups chicken broth 1 can corned beef (12 oz.) -- cut in chunks In a large saucepan, heat butter or margarine; saute onion, celery, carrot and garlic until soft, about 5 minutes, sprinkling with a little salt and pepper to bring out the flavors. Add potato, cayenne and thyme; toss to coat. Add broth; bring to boil and cook over medium heat, partially covered 10-12 minutes or until vegetables are tender. Add corned beef; mix well and heat through, about 5 minutes, stirring occasionally. Serve hot. Click here for printer version
Serves 6-8
1 pound pinto beans, picked over -- soaked overnight Drain beans and place them in the crockpot or slow cooker. Coat the beef in a combination of the flour, 1 teaspoon of the salt, pepper, cumin and oregano. Heat the oil in a medium skillet until very hot but not smoking. Sear the beef cubes about 3 minutes per side, or until browned on all sides. Add the beef to the beans together with the onion, garlic, chiles, sugar, cinnamon and remaining salt. In a large 8-cup pitcher, drain the juice from the tomatoes into the pitcher and add the tomatoes to the pot. To the tomato juice, add the broth and vinegar. Add enough water to the pitcher to equal 8 cups, and mix well. Add the liquid to the pot and mix everything well. Cover and cook on LOW 8-10 hours or on HIGH 5-6hours. Click here for printer version
Serves: 4
3 garlic cloves, minced In a large stock pot over low heat, saute the garlic in oil for 1 minute. Stir in all the vegetables and cook for 5 minutes. Turn up the heat, add the broth and bring to a boil. Add lemon juice and seasonings. Reduce heat and simmer gently, covered, for 30 minutes. Serve with chopped cilantro and tortilla chips. Click here for printer version
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