Dee Posted April 21, 2003 Share Posted April 21, 2003 1. Unstuffed Cabbage: 1 small to medium head cabbage, shredded 1-2 pounds ground beef 1 large onion, sliced salt and pepper 1 tsp garlic powder dash hot sauce 1 cup rice, uncooked 1/2 cup raisins 28 ounce can crushed tomatoes lemon juice to taste Cover bottom of a large crockpot with cabbage. Layer remaining ingredients in the order given. Cook on Low for 8-10 hours--the longer the better. 2. Lowfat Glazed Chicken in the Crock 6 ounces orange juice, frozen concentrate-thawed 3 chicken breasts, split 1/2 tsp marjoram 1 dash ground nutmeg 1 dash garlic powder (optional) 1/4 cup water 2 Tbsp cornstarch Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip pieces into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking. When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken. 3. Honey Ribs and Rice 2 lbs. lean spare ribs 1 can condensed beef bouillon 1/2 c. water 2 tbsp. maple syrup 2 tbsp. honey 3 tbsp. soy sauce 2 tbsp. barbecue sauce 1/2 tsp. dry mustard Bake ribs at 350°F for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. 4. Ground Beef Chow Mein 2 lbs crumbled and cooked ground beef, drained 1/2 cup sliced or diced onion 1 cup sliced celery 1 can sliced water chestnuts 1 can mushrooms 1/2 (or so) rice 2-4 cups water 1/2 cup soy sauce 1/4 cup beef stock or broth 1 tbls brown sugar Salt/Pepper to taste 1 tbls.cornstarch mixed with 1 tbls. water chowmein noodles In crockpot put all ingredients from beef to brown sugar and stir until incorporated. Do not put all the water in, just enough to barely cover the ingredients (rice will absorb water as it cooks). Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny. Add the cornstarch/water mix and turn on high for about 20 minutes or so. Serve over chow mein noodles. Serves 4-6 2 lbs crumbled and cooked ground beef, drained 1/2 cup sliced or diced onion 1 cup sliced celery 1 can sliced water chestnuts 1 can mushrooms 1/2 (or so) rice 2-4 cups water 1/2 cup soy sauce 1/4 cup beef stock or broth 1 tbls brown sugar Salt/Pepper to taste 1 tbls.cornstarch mixed with 1 tbls. water chowmein noodles In crockpot put all ingredients from beef to brown sugar and stir until incorporated. Do not put all the water in, just enough to barely cover the ingredients (rice will absorb water as it cooks). Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny. Add the cornstarch/water mix and turn on high for about 20 minutes or so. Serve over chow mein noodles. Serves 4-6 5. Country Steak and Gravy 1.5 pounds boneless top round steak (1/2" thick) 1 (12oz) jar fat free savory beef gravy (such as Heinz) 2 TBS tomato paste 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp dried thyme Cooking Spray 1. Trim fat from steak and cut into 6 equal portions. Combine gravy and next 5 ingredients in a small bowl and stir well. Layer gravy mixture and steak in slow cooker coated with cooking spray, beginning and ending with gravy mixture. 2. Cover with lid and cook on high 1 hour then low 6-7 or until meat is tender. 6 servings-3oz steak and 1/3 cup gravy-4 points 6. Apple Brown Betty 3 lbs. cooking apples 10 slices of bread, cubed (about 4 cups) 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. salt 3/4 c. brown sugar 1/2 c. butter or margarine, melted Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings. 7. Almost Lasagna 1 box rotini (or ziti), any fun, flavorful pasta will do 2 - 28-oz jars pasta sauce(one with tomato chunks works well) 1 egg 1/2 lb ground beef 1/2 lb sausage 2 tbsp olive oil 1 C. parmesan cheese 1/2 C italian breadcrumbs 1 bag mozzarella cheese 16-20 oz. ricotta cheese 2 eggs 1 C. parmesan cheese 1 1/2 tsp. parsley flakes dash salt & pepper Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours. 8. Crock Pork Chops: 6 pork chops, browned (you can skip the browning) 1 onion, chopped 3 T. catsup 10.5 oz can cream of mushroom soup 2 t Worcestershire sauce Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes 9. Crockpot Hobo Stews- 2 recipes use a 6 quart crockpot. The following are 2 versions of very hearty "Hobo Stews" Hobo Stew* #1 In a large (6 quart) crockpot combine the following items. Layer in the order given starting with the bottom layer: 1 package Simply Potatoes (diced with onions & uncooked) 1 1/2 pounds ground beef (sauteed with salt, pepper and chopped onion) 1 15 oz can stewed tomatoes 2 or 3 cans sliced carrots (juice and all) 2 cans peas (juice and all) 1 family size cam Cream of mushroom Soup. I love this because it is so simple! You literally dump everything in including the juice from the canned vegetables. The only thing to prepare is the ground beef. I do this in the early morning and I start the crockpot on high for the first hour, then turn it to low and leave it all day. We really like it and it is so simple. The seasoning from the sautéing of the ground beef combined with salt and pepper and onions is enough seasoning for the whole pot. (cooking time 8 hours) Serve with fresh bread! Hobo Stew # 2 1 pkg. Simply Potatoes (chopped with onion) 1 1/2-2 lbs ground beef 1 15 oz can stewed tomatoes 2 cans sliced carrots 1 15 oz can tomato sauce 1 cup chopped onion 2 cans peas see note below Cook ground beef and onions together, seasoning to taste with salt and pepper. While ground beef and onion are cooking, empty the bag of chopped potatoes into the bottom of the crockpot. Then empty in the cooked beef and onion mix. Then add carrots (juice and all) into crockpot. Peas can be added the last hour of cooking. (Cooking time 8 hours). NOTE: You can add additional salt & pepper if needed. I also add 1 envelope of Lipton onion soup mix over the ground beef for added flavoring. Another addition I have made is to add 1-1/2 cups chopped celery. This stew is rich and thick and very filling. Serve with fresh bread and a salad 10. SAVORY BEEF BURGUNDY 4 lbs lean beef -- cubed 1 cup red wine 1/3 cup oil 1 tsp thyme 1 tsp black pepper 8 slices bacon -- diced 2 cloves garlic -- crushed 1 onion -- diced 1 lb mushrooms -- sliced 1/3 cup flour Marinate beef in wine, oil, thyme, and pepper four hours at room temperature or overnight in refrigerator. In large pan, cook bacon until soft. Add garlic and onion; sauté 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. Pour reserved marinade over all. Cook on LOW 8-9 hrs. 11. Corned Beef and Cabbage 3 carrots, cut in 3" pieces 3-4 pound corned beef brisket 2 medium onions, quartered 1 cup water 1/2 small head cabbage, cut in wedges Put all ingredients except cabbage in Crock-pot in order listed. Cover cook on low 8-10 hours (high: 5-6 hours). Add cabbage wedges to liquid pushit them down to moisten; turn to high and cook and additional 2-3 hours. 12-14 servings. To prepare more cabbage than Crock-pot will hold with large brisket, cook it seperately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover; cook slowely for 20-30 minutes. calories per serving 240 12. Macaroni and Cheese in the Crock! 1 16 oz box of macaroni 1 stick of margarine (can use a little less) 2 cans evaporated milk (12 oz can) approximately 3 cups milk 24 oz (or less) grated sharp cheese 1 T. minced onion (optional) 1 T. oil 1 tsp. salt pepper to taste 1 or 2 finely grated carrots (optional) Put all the ingredients into the slow cooker. Cook on low for 3-4 hours until soft. Note: To cut down on fat, use nonfat evaporated milk, nonfat skim milk, less than 1 stick margarine, and less than 24 oz of cheese. You may also add a grated carrot or two for additional nutrition 13. Red Beans and Rice Red Beans & Rice ! These are tasty, filling and economical. 1 lb dried red kidney beans 1 cup cooked ham pieces 1 onion, chopped 1 Tbsp Worcestershire sauce 1 tsp Tabasco sauce 2 bay leaves 2 cloves garlic, minced 4 Tbsp parsley 4 cups water Soak red beans overnight in enough water to cover beans. Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on low for 8 hours or until beans are tender. Serve over rice 14. Exported from MasterCook * CROCK POT SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground chuck or beef 1 medium onion -- chopped 1 green pepper -- chopped 1 (28 oz.) can stewed tomatoes 1 (16 oz.) can tomato sauce 1 1/2 cups water 2 1/2 teaspoons chili powder (or to taste) 2 teaspoons seasoned salt (to taste) 2 tablespoons Worcestershire sauce 2 cups raw rice -- converted 3 stalks celery -- chopped Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired). 15. Recipe via Meal-Master v8.02 Title: Crock Pot Stuffed Peppers Categories: Crock pot, Meats Yield: 1 servings 6 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 t Salt 1/2 t Garlic salt 1/4 t Pepper 1 c Shredded cheese (I use -Cheddar or Swiss) 1/2 t Worcestershire sauce 1/4 c Chopped onion 2 T Ketchup Wash peppers and drain well. Combine all remaining ingredients *except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or high 3-4 hours. 15. Recipe via Meal-Master v8.04 Title: Crockpot Banana Bread Categories: Bananas, Crockpot, Fruits Yield: 8 servings 1 3/4 c Flour 2 ts Baking powder 1/4 ts Baking Soda 1/2 ts Salt 1/3 c Shortening 2/3 c Sugar 2 Eggs -- well beaten 1 1/2 c 2 To 3 Bananas -- mashed 1/2 c Walnuts -- chopped/opt Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. Makes 4 to 6 servings 16. Exported from MasterCook * Quick N Easy Crock Pot Beef Fajitas Recipe By : Donna Kling Serving Size : 7 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Flank Steak 1 Large Onion -- Sliced 1 Large Green Pepper -- Sliced 1 Large Red Pepper -- Sliced 1 Medium Jalapeno -- Sliced,Remove Seeds 1 Tablespoon Cilantro 1 Clove Garlic -- Minced 1 Teaspoon Chili Powder 1 Teaspoon Cumin 1 Teaspoon Coriander 1/4 Teaspoon Salt 8 Ounces Tomatoes -- Chopped 12 Flour Tortilla Sour Cream -- For Topping Shredded Cheddar Cheese -- For Topping Salsa -- For Topping Cut flank steak into 6 portions. In a crock pot combine meat, onion, gre= en pepper, red pepper, jalapeno, cilantro, garlic, chili powder, cumin, c= oriander, and salt. Add tomatoes. Cover and cook on low 8-10 hours or h= igh for 4-5 hours. Remove meat from crock pot a and shred. Return to cr= ock pot and stir. To serve spread on tortillas top with toppings and rol= l up tortilla. 17. Exported from MasterCook * Spinach Meatballs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Ground beef 1/2 cup Chopped onion 1 Egg 1/4 cup Grated Parmesan cheese 1 package Frozen chopped spinach -- (thaw/drain-10 oz) 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/4 teaspoon Garlic powder 1 cup Beef broth 8 ounces Tomato sauce 1/2 cup Dry red wine 1 tablespoon Cornstarch Mix all ingredients, form small balls, place in 1 1/2 qt casserole. Mix broth, tomato sauce, wine and cornstarch. Pour over meatballs. Bake at 350, covered, 40-60 minutes. Can be served over noodles, or great for parties served in crock pot. 18. Exported from MasterCook * Sweet-Sour Franks Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Crockpot Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Chili sauce 1 cup Currant jelly 3 tablespoons Lemon juice 1 tablespoon Mustard -- prepared 2 pounds Hot dogs OR cocktails franks 2 cans Pineapple chunks -- 27 ozs. (-drained Combine first four ingredients in removable liner; mix well to break up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Set control to low to maintain temperature while serving. 19. Exported from MasterCook II * Thomas' Chicken Stroganoff C/P Recipe By : Lynn Thomas Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breast halves 1 pound mushrooms -- sliced 1 medium onion -- sliced 3 cloves garlic -- minced 6 green onions-- white part only -- sliced green onion tops, sliced -- reserved 1/4 teaspoon dried thyme 3/4 cup white wine 1/2 teaspoon fresh ground black pepper 1 teaspoon dry mustard 3/4 cup chicken broth 1 1/2 cups sour cream, regular or low-fat 1/2 cup Wondra (quick mixing flour) 12 ounces egg noodles -- cooked as directed Bone and skin chicken breasts. Cut into 1/2" cubes. Combine all ingredients, except sour cream and flour. Place in a 4 to 5 quart crockpot. Cook on low for approximately 6 to 7 hours, stirring once or twice, if possible. Increase heat to high. Mix sour cream and flour together. Stir some of the hot liquid from the crockpot into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high for 30 minutes more or until slightly thickened. Serve over cooked noodles or stir noodles into Chicken Stroganoff. Sprinkle reserved sliced green onions over top. 20. Exported from MasterCook * Zesty Meatball Sandwiches - Crock Pot Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995 Serving Size : 1 Preparation Time :0:00 Categories : Beef Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes 2 cloves garlic -- minced or 1/4 teaspoon garlic powder 1/4 cup chopped onion 1 pound ground beef 1 pound ground turkey 1/2 cup bread crumbs 1/3 cup grated Parmesan cheese 1 16 oz can tomato sauce 2 tablespoons red wine vinegar 6 hoagie type sandwich rolls (or 8) -- split and warmed ***Condiment Choices*** shredded mozzarella cheese red and yellow pepper strips sliced onions olives serves 6 to 8 In a large bowl, beat egg with salt, Italian seasoning, red pepper flakes, and garlic. Add chopped onion, beef, turkey, bread crumbs, and Parmesan cheese; mi x well. Shpae mixture into 1 inch balls and brown in a large skillet. Drain m eatballs and transfer to a 5 quart Crock-Pot. In the same bowl, mixt tomato sauce and wine; pour over meatballs. Cover and c ook on Low for 5 1/2 to 6 hours. To serve: place 3 to 4 meatballs in each split roll; top with sauce from Crock-Pot. If d esired add condiments and serve. 21. Exported from MasterCook * WALDORF ASTORIA STEW - CROCK POT Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef - Sirloin -- cut up (raw) 2 cups potatoes -- cut in lg. pieces 2 cups carrots -- cut in lg. pieces 2 cups celery -- cut in lg. pieces 1 bag frozen onions (small) 1 slice white bread -- cut up 1 (16 oz.) can whole tomatoes (and juice) 2 tablespoons dry minced onion 3 tablespoons quick cooking tapioca 1 tablespoon sugar 1 can tomato soup Salt to taste Pepper to taste Place all in large crock pot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add additional vegetables; whatever your family likes. 6 to 8 servings. 22. Recipe via Meal-Master v8.05 Title: Blueberry Grunt Categories: Desserts, Fruits, Crockpot Yield: 4 servings 2 pt Fresh or frozen blueberries 1/2 c Plus 2 tb sugar; divide 1/2 c Water Warm if using frozen blueber -ries 2 tb Instant tapioca 2 c All-purpose flour 2 1/2 ts Baking powder 1/2 ts Salt 4 tb Unsalted butter; chilled 1/2 c Milk 1 lg Egg 2 tb Light brown sugar In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a medium bowl, whisk flour, the remaining 2 tb granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn the slow-cooker setting to HIGH. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls. Source: Ready and Waiting, Rick Rodgers ----- 23. Exported from MasterCook * CROCKPOT ROAST (French Dip Sandwich) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef roast 1 can beer 1 package onion soup mix Trim fat from roast. Put roast in crock pot and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip. 24. Cheery Cherry Bread - Crockpot Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Crock Desserts Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Flour 1 1/2 ts Baking powder 1/4 ts Salt 2 Eggs 3/4 c Sugar 6 oz Maraschino cherries 3/4 c Pecans -- coarsely chop Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot. Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan. 25. Cranberry Chicken Recipe By : Serving Size : 4 Preparation Time :6:00 Categories : Poultry Crockpot Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler chicken 3/4 cup onions -- chopped 1 cup cranberries -- fresh 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1 teaspoon grated orange rind 1 cup orange juice 3 tablespoons melted butter 3 tablespoons flour 3 tablespoons brown sugar -- optional Cut chicken into quaters and remove skin. Place in the slow cooker with onion, cranberries, salt, cinnamon, ginger, orange rind and orange juice. Cover and cook on low for 5 to 6 hours. Remove chicken from pot and serarate meat from bone; set aside. Quote Link to comment
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