Potato Sausage Supper Recipe
6-8 Servings Prep: 15 min. Cook: 6 hours
Ingredients
* 4 medium potatoes, peeled and sliced
* 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
* 2 medium onions, sliced and separated into rings
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 package (10 ounces) frozen peas, thawed
Directions
* In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
* Pour celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Sunday, November 15, 2009
Friday, February 20, 2009
Country-Style Chicken & Sausage Paella
Country-Style Chicken & Sausage Paella
2 tablespoons Butter 6 skinless chicken thighs 1 onion, sliced 1 tablespoon finely chopped fresh garlic 2 teaspoons dried thyme leaves 1/2 teaspoon ground turmeric 1/4 teaspoon pepper 1 (14-ounce) can low sodium chicken broth 1 1/2 cups uncooked instant rice 1 cup frozen peas 1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices 1 (8-ounce) package frozen cooked medium shrimp, thawed, rinsed, peeled, deveined 1 medium tomato, chopped, if desired
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Makes 6 servings.
TIP: Because slow cookers cook food at very low temperatures, removing the lid can greatly reduce the interior temperature. Resist the temptation to peek at the contents during cooking--it can reduce the inside temperature by as much as 20 degrees in as little as 2 minutes. When you lift the cover to add ingredients, replace the lid as quickly as possible.
2 tablespoons Butter 6 skinless chicken thighs 1 onion, sliced 1 tablespoon finely chopped fresh garlic 2 teaspoons dried thyme leaves 1/2 teaspoon ground turmeric 1/4 teaspoon pepper 1 (14-ounce) can low sodium chicken broth 1 1/2 cups uncooked instant rice 1 cup frozen peas 1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices 1 (8-ounce) package frozen cooked medium shrimp, thawed, rinsed, peeled, deveined 1 medium tomato, chopped, if desired
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Makes 6 servings.
TIP: Because slow cookers cook food at very low temperatures, removing the lid can greatly reduce the interior temperature. Resist the temptation to peek at the contents during cooking--it can reduce the inside temperature by as much as 20 degrees in as little as 2 minutes. When you lift the cover to add ingredients, replace the lid as quickly as possible.
No worry Swiss Steak
No worry Swiss Steak
Ingredients
1 1/2 lb round steak
1/4 cup flour
2tsp dry mustard
1-1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp oil
1 onion, chopped fine
2 carrots , grated
2 celery stalks, finely chopped
16oz can tomatoes
2 tbsp worcesteshire sauce
1tbsp bown sugar
parsley
Procedure
cut steak in serving size portions. Coat with mixture of flour, mustard, salt and pepper. Using a large fryingpan , brown the meat in half the butter and oil. Transfer to crockpot . heat the remaining oil and butter in frying pan. Saute onions, carrots , and celery utnil glazed. Add tomatoes, worcestershire sauce and brown sugar. Heat scraping drippings.. pour over meat.
Keep warmed in crockpot and serve
Ingredients
1 1/2 lb round steak
1/4 cup flour
2tsp dry mustard
1-1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp oil
1 onion, chopped fine
2 carrots , grated
2 celery stalks, finely chopped
16oz can tomatoes
2 tbsp worcesteshire sauce
1tbsp bown sugar
parsley
Procedure
cut steak in serving size portions. Coat with mixture of flour, mustard, salt and pepper. Using a large fryingpan , brown the meat in half the butter and oil. Transfer to crockpot . heat the remaining oil and butter in frying pan. Saute onions, carrots , and celery utnil glazed. Add tomatoes, worcestershire sauce and brown sugar. Heat scraping drippings.. pour over meat.
Keep warmed in crockpot and serve
Thursday, November 20, 2008
Crockpot Rice Pudding
Crockpot Rice Pudding
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock-pot with butter.
Beat half and half, eggs, sugar & vanilla with electric mixer.
Stir in rice and raisins.
Pour in crock-pot.
Sprinkle nutmeg on top.
Cover, cook on high for 30 minutes. Stir well.
Cook on low, 2-3 hours.
Makes about 8 cups
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock-pot with butter.
Beat half and half, eggs, sugar & vanilla with electric mixer.
Stir in rice and raisins.
Pour in crock-pot.
Sprinkle nutmeg on top.
Cover, cook on high for 30 minutes. Stir well.
Cook on low, 2-3 hours.
Makes about 8 cups
Slow-Cooked Chili
Slow-Cooked Chili
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)
Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.
(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)
Makes 6 1-1/2 cup servings
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)
Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.
(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)
Makes 6 1-1/2 cup servings
Sloppy Joes
Crock Pot Sloppy Joes
3 pounds lean ground beef or turkey
1 large onion; chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic; chopped fine or put through a garlic press
2 little cans tomato paste
1 cup dark brown sugar; packed
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons regular or seasoned salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 cup water
Procedure
Brown beef & onions in a large skillet. Combine with other ingredients in crock pot; stir well. Cook on low for at least 8 hours or on high for 4 hours. Spoon on buns or over noodles.
3 pounds lean ground beef or turkey
1 large onion; chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic; chopped fine or put through a garlic press
2 little cans tomato paste
1 cup dark brown sugar; packed
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons regular or seasoned salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 cup water
Procedure
Brown beef & onions in a large skillet. Combine with other ingredients in crock pot; stir well. Cook on low for at least 8 hours or on high for 4 hours. Spoon on buns or over noodles.
Simple & Savory Spaghetti Sauce
Simple & Savory Spaghetti Sauce in a crock pot
1 lb. ground hamburger, browned & drained or meatballs, cooked ( you can get bags of pre-made meatballs/frozen meatballs in the store ;)
1 green pepper, chopped
1 onion, chopped
1 lg. can mushrooms, drained
2 lg. cans tomato puree
1 can cream of mushroom soup
1 lg. can tomato paste
garlic, Italian seasoning, & oregano to taste
Procedure
In large crock pot, cook tomato puree, tomato paste, soup, pepper, onion, and seasonings on high for about 4-6 hours. Add browned meat ( or cooked meatballs) and continue cooking on high for another 2 hours. Turn heat to low and cook uncovered for another few hours. The longer it cooks uncoverd, the thicker the sauce and the better the flavor. Serve with pasta. Makes approximately 15 servings.
1 lb. ground hamburger, browned & drained or meatballs, cooked ( you can get bags of pre-made meatballs/frozen meatballs in the store ;)
1 green pepper, chopped
1 onion, chopped
1 lg. can mushrooms, drained
2 lg. cans tomato puree
1 can cream of mushroom soup
1 lg. can tomato paste
garlic, Italian seasoning, & oregano to taste
Procedure
In large crock pot, cook tomato puree, tomato paste, soup, pepper, onion, and seasonings on high for about 4-6 hours. Add browned meat ( or cooked meatballs) and continue cooking on high for another 2 hours. Turn heat to low and cook uncovered for another few hours. The longer it cooks uncoverd, the thicker the sauce and the better the flavor. Serve with pasta. Makes approximately 15 servings.
Pot luck potatoe casserole
I served this with chicken dinner - everyone loved it!!
Easy- throw it in a crockpot and your done!
( * denotes my version/shortcut of this ingredient )
1/4 cup butter plus separately,
3 tablespoons butter
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted!)
8 ounces sour cream
1/4 cup chopped onion
* I used the already chopped, frozen onions I find at the store in the frozen veggies section :D
1 teaspoon salt
2 pound potatoes, cubed * I used 2lb bag ore-ida frozen hashbrowns-southern style, already cubed for you -there are no seasoning in them either.
2 cups shredded cheddar cheese
1-1/2 to 2 cups bread stuffing mix
(*Stove top stuffing worked good- the whole box is around 2cups - a tad more- but works great-even with the seasonings. I used chicken flavor)
Procedure
1. Place 1/4 cup butter in medium bowl (you'll be adding more to it so make sure it's big enough)
TIP melt in microwave by: placing plastic wrap loosely over and heat HIGH about 50-60 seconds- until completely melted .
Add undiluted soupd, sour cream, onion and salt to butter and mix well.
2. Peel potates; cut into 1/2inch cubes- * or skip this if you use my frozen idea!
3. combine potate cubes and cheddar cheese in slow cooker ( mix it around good) Pour soup mixture into slow cooker ; mix well. Sprinkle stuffing mix over potato mixture.
4 Place remaing butter ( 3 tablespoons) in small micro-wave safe bowl - cover loosely with plastic wrap- heat HIGH 40-45 second- until melted.Drizzle butter over bread stuffing mix.
5 cover slow cooker and cook :
High 5-6 hours
LOW 8-10 hours OR
until casserole is hot and bubbly and potatoes are tender.
Store leftovers covers in refrigerator.
Serves 8-10
HINT: becareful how long you leave it in the crockpot after it's hot and bubbly, .. ..best to serve immediately ot store in a big bowl until ready to serve :just heat it a few seconds in the microwave to warm it up ;)
UPDATE:I have since adapted this to a casserole form . It was easier to throw together, bake and take. Everything is the same except it needed moisture so I mix a can of milk in with the soup mix before stirring it in the potatoes. It becomes nice and creamy when baked. Oh and do not add the stuffing until after it’s baked. Make stuffing as directed on box. Cook casserole 350 degrees, after 1 hour take out and stir. This is based on using my frozen substitutes mentioned above. It may still take as long with fresh potatoes...or longer 🤷🏻♀️. After its bubbly and creamy, take out. Top with stuffing and cover. Serve immediately.
Pork Roast with Mixed Vegetables
Pork Roast with Mixed Vegetables :
2 medium sweet potatoes, cubed
2 medium red potatoes, cubed
2 medium russet potatoes, cubed
2 stalks celery, diced
6 medium carrots, sliced
4 cloves garlic, minced
1 can, 14-1/2 ounce vegetable broth
1-1/2 cups garlic flavored wine or any white wine
2 envelopes dry onion and mushroom flavor soup mix
3 pound pork shoulder roast
Salt and pepper, to taste
1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste.
Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours.
If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.
Makes 4 to 6 servings.
2 medium sweet potatoes, cubed
2 medium red potatoes, cubed
2 medium russet potatoes, cubed
2 stalks celery, diced
6 medium carrots, sliced
4 cloves garlic, minced
1 can, 14-1/2 ounce vegetable broth
1-1/2 cups garlic flavored wine or any white wine
2 envelopes dry onion and mushroom flavor soup mix
3 pound pork shoulder roast
Salt and pepper, to taste
1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste.
Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours.
If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.
Makes 4 to 6 servings.
Crockpot/Meatloaf
Crockpot Meatloaf
Ingredients
2 pounds lean ground beef
2 fork-beaten eggs
3 Tablespoons of ketchup, Chili sauce OR salsa
3 Tablespoons Onion soup mix
3 Tablespoons beef/steak seasoning (I like to use LaGrille Steak Spice or Victorian Epicure's Beef & Steak Seasoning)
3 more Tablespoons of ketchup, Chili sauce OR salsa for topping
Procedure:
Mix all ingredients, except topping, together and mush into the bottom of the crock pot. Spread an the additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Cook for 6-8 hours on low or 3-4 hours on high.
Ingredients
2 pounds lean ground beef
2 fork-beaten eggs
3 Tablespoons of ketchup, Chili sauce OR salsa
3 Tablespoons Onion soup mix
3 Tablespoons beef/steak seasoning (I like to use LaGrille Steak Spice or Victorian Epicure's Beef & Steak Seasoning)
3 more Tablespoons of ketchup, Chili sauce OR salsa for topping
Procedure:
Mix all ingredients, except topping, together and mush into the bottom of the crock pot. Spread an the additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Cook for 6-8 hours on low or 3-4 hours on high.
Lemonade Chicken
Crock Pot Lemonade Chicken
6 chicken thighs without skin (or pieces cut up)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water
Procedure
Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.
6 chicken thighs without skin (or pieces cut up)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water
Procedure
Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.
Crockpot Lasagna
Crock Pot Lasagna
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Procedure
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Procedure
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Easy Swiss Chicken
Easy Swiss Chicken in the Crock Pot
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
Cream Cheese Chicken
Cream Cheese Chicken
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
Cheesy crockpot Chicken
Cheesy Crock Pot Chicken
4-6 chicken breast (boneless, skinless)
2 cans of condensed cream of chicken soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each
Procedure
Throw all in crock pot on Low 6-8 hours. Serve on bed of rice or noodles.
4-6 chicken breast (boneless, skinless)
2 cans of condensed cream of chicken soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each
Procedure
Throw all in crock pot on Low 6-8 hours. Serve on bed of rice or noodles.
Crockpot/Beef Stew
Beef Stew
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water
Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water
Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.
snowy Day beef Stew
Snow Day Beef Stew
INGREDIENTS:
1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt
Procedure
PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.
INGREDIENTS:
1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt
Procedure
PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.
10Hour Beef Stroganoff
Crockpot/10Hour Beef Stroganoff
Ingredients
2 lbs stew meat cubed
1 envelope Lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end
Procedure
Mix all ingredients except the sour cream.Cook on high for 10 hours.For the last hour put in sour cream and stir well. Serve over egg noodles or potatoes.
Ingredients
2 lbs stew meat cubed
1 envelope Lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end
Procedure
Mix all ingredients except the sour cream.Cook on high for 10 hours.For the last hour put in sour cream and stir well. Serve over egg noodles or potatoes.
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