Wednesday, April 10, 2013

Cooking for Weight loss

EASY BAKED BARBECUE CHICKEN BREASTS
This barbecue sauce can be as flavorful as you like. For the adobo sauce and garlic, start with the lower amounts, then taste and adjust to your preference.
Start to finish: 40 minutes (10 minutes active)
Servings: 4 Old WW Points: 5.2   Points Plus: 6
1/2 cup ketchup
1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo)
2 teaspoons packed dark brown sugar, or to taste
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 to 2 cloves garlic, minced
Kosher salt and ground black pepper, to taste
1 pound boneless skinless chicken breasts without the filet (a total of 2 to 3 breasts, each about 3/4- to 1-inch thick)
1 tablespoon extra-virgin olive oil
1/2 cup panko breadcrumbs
2 teaspoons chopped fresh thyme
Heat the oven to 350 F.
In a small bowl combine the ketchup, adobo sauce, brown sugar, vinegar, mustard and garlic. Season with salt and pepper.
Line a shallow baking dish with foil, leaving enough excess to generously overhang the sides. Spread half of the sauce on the foil in an area just the size of the chicken breasts. Arrange the breasts on top of the sauce and spoon the remaining sauce over them. Bring the edges of the foil up and over the chicken and fold it to enclose them. Bake the breasts on the middle shelf of the oven for 20 minutes.
Meanwhile, in a small skillet over medium, heat the oil. Add the breadcrumbs, thyme, a pinch of salt and some pepper. Saute until light golden, 2 to 3 minutes. Set aside.
After the chicken has baked for 20 minutes, open up the foil and spoon any sauce that has fallen off the chicken back on top of it. Sprinkle the crumb mixture evenly over the chicken. Continue baking, uncovered, until the chicken is just cooked through, another 8 to 10 minutes. Let stand for 5 minutes.
Carefully slice the chicken, then divide between 4 serving plates, spooning any sauce and crumbs that have fallen off over the chicken slices.
Nutrition information per serving: 240 calories; 45 calories from fat (19 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 65 mg cholesterol; 20 g carbohydrate; 0 g fiber; 9 g sugar; 28 g protein; 750 mg sodium.

DOLLY PARTON'S CABBAGE SOUP

1 small head cabbage
3 ribs of celery
2 green peppers
... 1 medium onion
1 large can diced tomatoes
1 can chicken broth
water
salt and pepper to taste
Cut all vegetables into bite size pieces. Put in large soup pot with just enough water to cover and cook until the cabbage is done, about 30 minutes. **Use more or less of each vegetable
.

General Tso's Chicken  (Source: Weight Watchers)

This recipe lacks full nutritional info as WW still declines to provide it on recipes it distributes to local media.  Nonetheless it's good on points:
General Tso's Chicken  (Source: Weight Watchers)PointsPlus™ Value: 8
Servings: 4
Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Moderate


You can enjoy this Asian classic by sautéing the chicken instead of frying it. The flavor's still there — just not all the fat.

Ingredients
3/4 cup(s) Broth, chicken, canned, reduced-sodium
1 1/2 Tbsp Cornstarch
2 Tbsp Sugar, white
2 Tbsp Soy sauce (shoyu), low sodium
1 Tbsp White wine vinegar
1/2 tsp Ginger, ground
2 tsp Oil, peanut
2 medium Scallions, raw, chopped
2 clove(s) Garlic, fresh, minced
1/2 tsp Pepper, red or cayenne, or 1 dried chili pepper, minced
1 pound(s) Chicken, breast, raw, without skin, without bone, cut into 2-inch pieces
2 cup(s) Rice, white, cooked, kept hot

Instructions
1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.

3. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

4. Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.




This is a great yummy summer salad and can stay in your fridge up to 2 months.


4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes


Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.


Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months

Makes 2 quart jars
This is a great yummy summer salad and can stay in your fridge up to 2 months.


4 thinly sliced cucumbers
1-large sliced red onions
... 1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar (use a substitute??)
1-tsp celery flakes
1-tsp red pepper flakes


Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.


Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months

Makes 2 quart jars
 

Wednesday, January 18, 2012

  
Indian Fry Bread  YLenZie1




Ingredients



3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups warm water

Oil, for frying

Directions



Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough forms a ball. Cover the bowl with a dish towel and place in the refrigerator for a half hour.



Heat oil ( I use a iron skillet and about 1/2 inche of cooking oil) to 350 degrees in a frying pan. Put a little cooking oil on you hands and Pinch off a piece of dough, a little smaller then a tennis ball, pat out to about three to four inches across, poke holes in the dough about four or five will do. You will want the dough when patted out to be about ¼ thick,a little thicker is ok too. Place in the hot oil and cook until golden brown on both sides. When cooked place on a paper towel sprinkle with salt if desired. You can also sprinkle with sugar and cinnamon.



I have also sprinkled garlic powder onto the cooked fry bread and served it with Italian foods.



You can also use the fry bread as an open face taco.









Monday, January 16, 2012

canning

Sunday, January 15, 2012Pickled Cabbage Slaw - Southern Comfort


Taking a note from last years Chow Down Pickled Cabbage I wanted to add a few other veggies in small quanitites to this already incredible pickled cabbage. The addition of carrots, red onions, and red and yellow bell peppers in 1/2 cup quantities made this now more of a slaw. I did not add any spices to this recipe but you could add 1/4 t. of mustard seed, fennel seed, celery seed, or coriander seed for some additional flavor.



Pickled Cabbage Slaw





3 medium heads white cabbage - cored and shredded

1/4 cup kosher salt1/2 cup each julienned - carrots, red onions, red and yellow bell peppers1 each serano, jalapeno, and banana pepper - diced (optional)



3 cups water

4 cups white vinegar

3 1/2 cups sugar





Pre-Prep: In a bowl put in the cabbage and cover with salt. Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.





Preparation : Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.



After salting rinse the cabbage twice to remove as much salt as possible. In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.



Cooking: In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved. Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot. Ladle the veggies into jars.





Filling the jars: On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your cabbage mix. Using your funnel in each jar ladle/tong the mixture into the jars leaving 1” headspace. After all the cabbage is in the jars bring over the pot that contains the hot brine. Ladle the hot brine (vinegar, sugar, water mix) over the cabbage slaw and fill to ½” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

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Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.



Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Posted by Canning Homemade! at 10:

Tuesday, April 19, 2011

Saturday, July 31, 2010

Crock Pot Cooking Index 
 

Beef



All Day Crock Pot Beef
1-1/2 lbs. beef roast


1/2 tsp, pepper

2 cloves garlic

1/2 env. onion soup mix

2 tsp. Worcestershire sauce

1 tsp. steak sauce

3 carrots, diced

2 ribs celery, diced

1 green bell pepper, chopped

1 yellow onion, cut into rings

1/2 c. water

1/2 c. tomato juice



Cut beef into serving sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of oil. Place the vegetables into bottom of Crockery Pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2- cup tomato juice. Pour this over the meat. turn to low, cover and cook for 7-9 hours. When ready to serve, ladle meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn Crockery Pot to high and thicken liquid with a little flour or cornstarch. NOTE: Keep the Crockery Pot covered as much as possible throughout cooking time. A Crockery Pot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.


Beef and Broccoli Stir-Fry

2 cups Three-Way Beef - thawed


1/2 cup stir-fry sauce

16 oz. frozen stir-fry vegetables with broccoli

2 cups cooked ramen noodles

1/2 cup dry-roasted peanuts

Heat large skillet over medium-high heat. Add beef with juices, stir-fry sauce and vegetables; stir-fry 6-8 minutes or until vegetables are crisp-tender. Serve over noodles, sprinkled with peanuts.


Beef and Pasta Casserole
1 lb. ground beef


1 onion, chopped

1 tsp. salt

1/4 tsp. garlic powder

1 tsp. Worcestershire sauce

1/4 c. flour

11/4 c. hot water

2 tsp. beef bouillon granules

2 tbsp. red wine

1 pkg. shell macaroni (6 oz.)

1 can mushrooms, drained (4 oz.)

1 c. sour cream

In skillet brown the ground beef and onion. Drain; place in crock pot. Stir in salt, garlic powder, Worcestershire sauce and flour. add water, bouillon and wine; mix well. Cover and cook on low for 2-3 hours. Cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to Crockery Pot; stir to mix. Cover and cook on high for 10-15 minutes.


Beef Diablo
4 lbs. pot roast, boneless beef/arm


3 potatoes, peeled/sliced

1 onion, sliced

2 tbsp. flour

1 tbsp. prepared mustard

1 tbsp. chili sauce

1 tbsp. Worcestershire sauce

1 tsp. vinegar

1 tsp. sugar

Trim all excess fat from roast. Place potatoes and onion in bottom of Crockery Pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in Crockery Pot on top of potatoes and onions. Cover and cook on low setting for 10 to 12 hours (high 5 to 6).

Beef Fajitas
1  1/2 lbs. beef flank steak


1 lg. onion, chopped (1 cup)

1 med. green sweet pepper, cut into 1/2-inch pieces

1 or 2 jalapeño peppers, chopped

1 tbsp. snipped fresh cilantro

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. bottled minced garlic

1/4 tsp. salt

1 can stewed tomatoes (8 oz.)

12 flour tortillas (7-onch.)

2 tsp. lime juice (up to 3 tsp.) (optional)

Shredded colby and Monterey Jack cheese (optional)

Guacamole (optional)

Sour Cream (optional)

Salsa (optional)


Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.

Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)

Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Makes 6 servings.
 



Beef Tips
You can use less expensive cuts of meat and it is still delicious.






stew meat (any amount)

1 env. Lipton onion soup

1 can. golden mushroom soup

1/2 c. red wine

1 can mushrooms, drained

Mix all together in Crockery Pot and cook all day on low. Serve over rice or noodles.


Beer Braised Beef in Crock Pot
3 lb. lean beef stew meat cut into 1 1/2-inch pieces


1 tsp. salt

1/2 tsp. pepper

2 med. onions, thinly sliced

1 can mushrooms (or pieces) undrained (8-oz.)

1 can beer (12 oz.) dark or light, your choice

1 tbsp. vinegar

2 beef bouillon cubes

2 tsp. sugar

2 cloves garlic, minced

1 tsp. thyme

2 bay leaves



Put the beef in the Crockery Pot. Combine all the other ingredients and pour over the beef. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving thicken juices if desired.




Burritos Crock Pot Style
2 lb. beef roast


1 chopped onion

1 can chopped peppers (10 oz.)

2 cans tomato sauce (4 oz. each)

1 tbsp. chili powder (add more if you like)

salt and pepper to taste



The night before you plan to serve, put roast in Crockery Pot and leave on low all night. Next morning, add the rest of the ingredients. Cook on low all day.



Pre-heat oven to 350°. Spread cooked filling on extra large fat-free flour tortillas. You can add refried beans, sour cream, grated chese and shredded lettuce as you prefer. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes. Your favorite salsa can be added before or after baking.


California Tamale Pie
1 lb. lean ground beef, browned


3/4 c. yellow corn meal

11/2 c. milk

1 egg, beaten

1 pkg. chili seasoning mix

1 tbsp. seasoned salt

1 lb. can tomatoes, cut up

1 lb. whole kernel corn, drained

21/4 oz. sliced ripe olives, drained

1 c. Cheddar cheese, grated



Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into Crockery Pot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.


Cattleman's Beef and Beans
1 lb. dried pinto beans


6 c. water

3 lbs. beef brisket or round roast

1 lg. onion, chopped

1/2 c. dark molasses

2 tsp. salt

1/2 tsp. ground ginger

1/2 tsp. dry mustard

1/4 tsp. pepper

1 bay leaf





Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hours.



Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.



Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover.



Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.



Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.



Remove meat to a carving board and cut into slices; spoon beans around beef on platter.


Cheeseburger Sandwiches

1  1/2 lbs. lean ground beef


1/2 tsp. garlic-pepper blend

1 pkg. pasteurized process cheese spread, (8 oz.) diced

2 Tbsp. milk

1 green bell pepper, chopped

1 small onion, chopped

2 cloves garlic, minced

8 sandwich buns



In a large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.



In a 31/2 to 4 quart Crockery Pot, combine cooked ground beef and all remaining ingredients except buns; mix well.



Cover; cook on low setting for 6 to 7 hours.



To serve: spoon mixture onto sandwich buns.




Cheesy Meat Loaf
17 round cheese crackers


1 sm. onion, finely chopped

2 tbsp. green pepper, minced

1/4 c. chili sauce

1/2 c. milk

2 eggs, slightly beaten

3/4 tsp. salt

1/8 tsp. pepper

11/2 lb. lean ground beef



Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt, and pepper. Mix in ground beef. Form into 6 or 7 inch round loaf. Place in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until done.


Chili Beer Brisket of Beef

21/2 lbs. beef brisket


1/2 c. onions, chopped

1 tsp. salt

1 tsp. black pepper

1/4 tsp. garlic powder

1 jar chili sauce (12 oz.)

1 can beer (12 oz.)

GARNISHES:

2 tomatoes, sliced

6 parsley sprigs



Place beef brisket, fat side down, in Crockery Pot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. set Crockery Pot on low for 6 hours. Pour beer over brisket. Increase temperature to high and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.



Classic Swiss Steak
 1 round steak


2 c. flour

1/4 tbsp. butter

4 oz. tomato sauce

1 onion, sliced

1 green pepper, sliced



Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Place in Crockery Pot and add tomato sauce, onion, and green pepper. Cook on low for 6 to 12 hours (high up to 6 hours).


Complete Crock Pot Dinner
This is the easiest dinner yet.






2 to 3 lbs. cube steak, browned

6 med. potatoes, peeled and sliced

2 jars Heinz brown gravy (12 oz. each)



Layer meat and potatoes, adding gravy to each layer. Top with gravy. You may add 1/2 jar water. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Season as desired. Serve with side dish vegetables.




Corned Beef and Cabbage
This is especially good on cold winter days.




2 med. onions, sliced

2 1/2 to 3 lbs. corned beef brisket

1 c. apple juice

1/4 c, packed brown sugar

2 tsp. finely shredded orange peel

2 tsp. prepared mustard

6 whole cloves

6 sm. cabbage wedges



Place onions in Crockery Pot. Trim fat from brisket. If necessary, cut meat to fit into Crockery Pot; place on top of onions. In a bowl combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Place cabbage on top of meat. cover and cook on low for 10 to 12 hours (high 5 to 6 hours).



Serves 6


Country Swiss Steak
1 lb. boneless beef round steak, cut 1 inch thick


4 oz. spicy fresh bratwurst or other sausage, cut into 3/4-inch-thick slices

1 tbsp. cooking oil

1 small onion, sliced and separated into rings

1 tsp. dried thyme, crushed

2 tbsp. quick-cooking tapioca

1/4 tsp. salt

1/4 tsp. pepper

1 can chunky tomatoes with olive oil, garlic, and spices (141/2 oz.)

2 cup hot cooked noodles or rice

fresh thyme sprigs (optional)



Trim fat from meat. Cut meat into 4 serving-size pieces. Brown meat and sausage in hot oil in a skillet. In a 31/2 or 4 quart electric crockery cooker place onion. Sprinkle with thyme, tapioca, salt, and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on low-heat setting for 10 to 12 hours. Serve with noodles or rice. Garnish with fresh thyme, if desired.



Makes 4 servings


Cowboy Casserole
1 onion, chopped


11/2 lbs. ground chuck, browned and drained

6 med. potatoes, sliced

1 can red beans

1 can tomatoes mixed with 2 tbsp. flour or 1 can tomato soup

salt, pepper and garlic to taste



Put chopped onion in the bottom of the Crockery Pot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours.



Serves 4 to 6 people


Cranberry Pork Roast


This is the best pork recipe I have ever made. My family and friends love it, and my customers usually pass it on to one another.






1 boneless rolled pork loin roast (21/2 to 3 pounds)

1 can jellied cranberry sauce (16 oz.)

1 tsp. dry mustard

1/4 tsp. ground cloves

1/2 c. sugar

1/2 c. cranberry juice

2 tbsp. cornstarch

2 tbsp. cold water

salt to taste



Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.



Yield: 4-6 servings



Crock Pot Beef Burgundy
2 lb. stew beef cut into 1" cubes


1 1/2 lg. onion, sliced

1 clove garlic, minced

1/2 c. catsup

2 tbsp. Worcestershire sauce

2 tbsp. brown sugar

2 tsp. salt

2 tsp. paprika

1/2 tsp. dry mustard

1/2 c. water

1/2 c. burgundy wine



Mix in Crockery Pot. Cook on low 8 hours. Thicken with some flour is desired. Add 1 pound of fresh mushrooms for 6 hours of cooking time.


Crock Pot Beef 'n Peppers
2 lb. lean round steak




2 green peppers, thinly sliced


2 tbsp. dried onions or 1/2 of a fresh onion finely chopped


1 c. beef broth


2 tbsp. low sodium soy sauce


1/2 tsp. ground ginger


1 clove garlic, minced


1 tsp. Worcestershire sauce










Cut the steak into serving size pieces. If you want you can brown the meat in a small amount of hot oil before adding it to the Crockery Pot.


Place the sliced pepper rings in the bottom of the Crockery Pot, reserving a few to place on top of meat.


Arrange the meat on top of the pepper being careful not to stack one piece directly on top of another.


Mix all other ingredients and pour over the meat and peppers.


Cover and cook on low for 8 - 10 hours or on high for around 4 hours.


Serve with mashed potatoes and vegetables.


Crock Pot Beef with Mushrooms
1/2 c. flour



1 tsp. salt


1/8 tsp. pepper


4 lbs. beef sirloin tips


1/2 c. chopped shallot


1/2 lb. mushrooms, sliced


1 can beef broth


1 tsp. Worcestershire sauce


2 tsp. tomato paste


1/4 c. dry red wine


3 tbsp. flour


buttered noodles






Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockery pot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.






One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockery pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.


Crock Pot Beef Roast

This can also be made in a Dutch oven or a deep skillet with a heavy lid.


1 2-3 lb. beef roast


1 can Campbell's cream of mushroom soup


1 can Campbell's French onion soup


salt and pepper






Salt and pepper roast and place in Crockery Pot.






Empty both cans of soup over roast.






Cook slow for 6-8 hours depending on size of roast.






When done, just pull roast apart and serve.






Crock Pot Cabbage Rolls


Crock Pot Corned Beef and Cabbage


Crock Pot Creole Steak Strips


Crock Pot Delight






Crock Pot Easy Swiss Steak


Crock Pot Enchiladas


Crock Pot Fajitas


Crock Pot Fajitas II






Crock Pot Italian Beef


Crock Pot Meatballs


Crock Pot Rump Roast


Crock Pot Sauerbraten






Crock Pot Spaghetti Sauce


Crock Pot Swiss Steak


Crock Pot Taco Casserole


Fiesta Tamale Pie






Glazed Corned Beef


Glazed Corned Beef #2


Harvest Dinner


Harvest Pot Roast with Tomato-Wine Sauce






Hot-and-Spicy Sloppy Joes


Lean Crock Pot Beans


Nina's Beef and Beans


Pot Roast Dinner






Old Time Beef Stew


Pot Roast with Noodles


Ranch Style Beef


Reuben Casserole






Roast Cooked with Coke


Roast with Veggies


Sage Pot Roast


Salsa Swiss Steak






Savory Pepper Steak


Savory Stewed Beef


Slow-Cooked Beef Stifado


Slow Cooked Pepper Steak






Slow Cooked Steak Rolls


Slow Cooked Swiss Steak Supper


Slow Cooker Italian Spaghetti Sauce


Slow Cooker Lasagna






Slow Cooker Swiss Steak


Slowly Deviled Beef


Smothered Steak Strips


Spaghetti Sauce Italiano






Spicy Wine Pot Roast


Stuffed Cabbage Casserole


Stuffed Pasta Shells


Swiss Bliss






Swiss Steak


Teriyaki Steak


Three Pepper Steak


Three-Way Beef






Yankee Pot Roast and Vegetables






















Crock Pot - Pork






Casserole in the Cooker


Chicken Lickin Good Crock Pot Pork Chops


Chinese Style Country Ribs


Country Pork with Mushrooms






Cranberry Pork Roast


Crockpot Apricot Pulled Pork for Sandwiches


Crock Pot Festival Sausage


Crock Pot Hawaiian Pork






Crock Pot Pork Chops Supreme


Crock Pot Sausage & Potatoes


Crock Pot Sausage and Egg Casserole


Crocked Cherry Pork Chops






Polish Kraut and Apples


Pork Chop Delight


Pork Chops and Mustard Sauce Potatoes


Pork Chops with Corn Stuffing






Pork Stew with Vegetables


Rosemary Potato Pork Chops


Sauerkraut Supper


Slow Cooking Pork Chops






Soy-Glazed Spareribs


Super Easy Pork Chops


Sweet and Spicy Kielbasa or Polish Sausage


Sweet 'n' Sour Ribs






Sweet 'N' Sour Sausage






















Crock Pot - Poultry






90s Style Crockpot Coq Au Vin


Bacon Wrapped Chicken


Baked Cajun Chicken


Baked Chicken Breasts in Crock Pot






Basil Chicken


Broccoli Rice & Chicken


Caf? Chicken


Cantonese Sweet & Sour Chicken






Caribbean Chicken


Cheesy Crock Pot Chicken


Chicken & Cherries Jubilee


Chicken a la King






Chicken and Cherries Jubilee C/P


Chicken & Rice Casserole


Chicken and Artichoke Casserole


Chicken and Dumplings






Chicken Breasts Supreme


Chicken Creole


Chicken Crock Pie


Chicken Curry






Chicken Curry #2


Chicken Curry Hurry


Chicken Hearts Crockpot


Chicken in the Crock Pot






Chicken Marengo


Chicken Merlot with Mushrooms


Chicken Ol?


Chicken Paprika






Chicken Parisienne


Chicken Parmigiana


Chicken Sesame


Chicken Stew






Chicken Stroganoff in Crock Pot


Chicken Taco Filling


Creamy Chicken with Vegetables


Crockpot Buffalo Wings with Blue Cheese Dip






Crock Pot Chicken


Crock Pot Chicken Cacciatore


Crock Pot Chicken Dinner


Crock Pot Chicken in Mushroom Gravy






Crock Pot Chicken Teriyaki


Crock Pot Chicken Tortilla


Crock Pot Garlic Chicken


Crock Pot Lacquered Chicken






Crock Pot Robust Chicken


Easy Chicken Noodle Soup


Forty-clove Chicken


Garlic Lemon Chicken






Ham 'n' Swiss Chicken


International Chicken


Italian Chicken and Potatoes


Italian Chicken Breast






Lemonemonade Chicken


Lemony Roasted Chicken


Lo-Cal Crock Pot Chicken


Low-Fat Glazed Chicken in Crock Pot






Mama's Chicken Stew


Pat's Creamy Chicken


Portugese Garlic Chicken


Turkey Casserole






Turkey Rice South with Tomatoes


Working Woman's Chicken and Rice


















Crock Pot - Fish & Seafood






Bayou Gumbo


Bouillabaisse


Cheese-Shrimp Chowder


Cioppino (Fisherman's Stew)






Crock Pot Bouillabaisse


Crock Pot Citrus Fish


Crock Pot Clam Chowder


Crock Pot Clam Chowder #2






Crock Pot Crab Soup


Crock Pot Fish Stew


Crock Pot Manhattan Style Clam Chowder


Crock Pot Shrimp Marinara






Jambalaya


Louisiana Gumbo


Mediterranean Fish Soup


No Clams Clam Chowder






Oyster Bisque


Seafood Naples


Shrimp Creole for the Crock Pot


Shrimp Creole






Shrimp Curry Macaroni Salad


Slow Cooker Seafood Chowder


Sweet and Sour Shrimp


Swiss Crab Casserole






Tuna Casserole


Tuna Noodle Casserole


















Crock Pot - Soup, Stew & Chili






Barley Soup


Bean Soup for the Crock Pot


Bean Soup Italiano


Beef-Barley Stew






Beef Chowder


Beef Ragout


Black Bean Chili with Beef


Busy Day Stew






Calico Ham and Bean Soup


Chicken and Vegetable Chowder


Chicken Vegetable Chowder


Chili






Chili con Queso


Confetti Yellow Pea Soup


Cowboy Sausage & Beans


Crock Pot Bean Soup






Crock Pot Beef Barley Soup


Crock Pot Beef Stew


Crock Pot Beef Stew #2


Crock Pot Beef Stew #3






Crock Pot Beef Vegetable Soup


Crock Pot Chicken Corn Soup


Crock Pot Chowder


Crock Pot Broccoli Soup






Crock Pot Chili


Crock Pot Chili #2


Crock Pot Cock 'n Bull Stew


Crock Pot Corn Chowder






Crock Pot Dumpling Soup


Crock Pot French Onion Soup


Crock Pot Hamburger Soup


Crock Pot Hearty Beef Stew






Crock Pot Homemade Chicken Soup


Crock Pot Onion Soup


Crock Pot Potato Soup


Crock Pot Split Pea Soup






Crock Pot Stew


Crock Pot Wild Rice Soup


Debbie's Potato Soup


Easy Crock Pot Chili






Favorite Beef Stew


Greek Beef Stew


Healthy Chili in Crock Pot


Hearty Bean Soup






Italian Bean Soup


Italian Sausage Vegetable Soup


Jolene's Chili


Lentils & Vegetable Stew






Low-Fat Potato Soup


Minestrone Soup from the Crock Pot


Navy Bean Bacon Chowder


Polish Hunter Soup






Pork Chop Stew


Possum Lodge Firehouse Chili


Potato and Mushroom Chowder


Ranch Style Stew






Red Beans, Barley & Sausage Stew


Slow Cooked Texas Stew


Slow Cooked Two Meat Chili


Slow Cooked Tex-Mex Chili






Slow Cooker Mexican Beef Soup


Slow Cooker Mexican Beef Stew


Southwest Stew


Southwestern Corn Chowder






Southwestern Chicken and Bean Stew


Spicy Black and Red Bean Soup


Spicy Cajun Gumbo


Taco Soup






Tex-Mex Chili


Tomato-Bean Stew


Tortilla Soup


Vegetable Barley Soup






Vegetable Beef Barley Soup


Vegetable Gumbo


Vegetarian Split Pea Soup


Waldorf Astoria Stew










Crock Pot - Barbeque






B-B-Q Beef


BBQ Chicken in a Crock Pot


Barbecue Crockpot Meatballs


Barbecued Beef






Barbecued Beef


Barbecued Beef 'N Beans


Barbecue Beef Sandwiches


Barbecued Meat Loaf






Barbecued Pot Roast


Barbequed Spareribs


Crock Pot Barbeque


Crock Pot Barbecue Chicken






Crock Pot Barbecued Beef and Beans


Crock Pot Barbecued Pork and Beans


Crock Pot Bar-B-Que Beef


Crock Pot BBQ Beef Sandwiches






Crock Pot Pork Barbecue


Crockpot Pork Barbecue


Crockery Cooker Barbecued Ribs


Marinated Barbecue Brisket






Pulled Pork with Root Beer Barbecue Sauce






















Crock Pot - Side Di shes






Aztec Black Beans


Barley with Mushrooms & Green Onions


Bean and Cornbread Casserole


Bean Pot Medley

Thursday, October 1, 2009

Measurements etc...handy to have in the kitchen








 Cooking Measurements Equivalents




3 teaspoons=1 tablespoon 2 tablespoons=1 fluid ounce t-teaspoon

4 tablespoons= 1/4 c 5 1/3 tablespoons=1/3 c T-tablespoon

8 tablespoons=1/2 c 1 pound=16 ounces c-cup

1c= 1/2 pint 2 c = 1 pint f.g.-few grains

4 c= 1 quart 4 quarts=1 gallon pt-pint

8 quarts=1 peck 4 pecks= 1 bushel qt-quart

1/8 t or less =pinch 8 ounces=1 cup oz-ounce

32 ounces=1 quart 1 ounce liquid= 2 tablespoons lb-pound

8 ounces=1 cup











Emergency Cooking Ingredient Substitution



Dairy

sour cream-1 T vinegar to 1 c milk

buttermilk-1 T vinegar or lemon to 1 c milk Let stand 5 minutes before using

half and half-7/8 c milk plus 3 T butter

whole milk-- 1 c- 1/2 c evaporated milk plus 1/2 c water

light cream-2 T butter plus1 c minus 2 T milk

1 pd butter=2 cups



Baking Products

2 c sugar= 1 pd

2 1/2 c packed brn sugar = 1 pd

1 1/3 c brn sugar= 1 c sugar

3 1/2 c powdered sugar= 1 pd

baking powder-1/4 t baking soda plus 1/2 t cream of tarter

cake flour- 1 c minus 2 T all purpose flour

honey 1 c- 1 1/4 c sugar plus 1/4 c waterbutter 1 c - 1 c margarine or 1 c vegtable shortening ( for baking only)

cream of tarter 1 t- 3 t of lemon juice or 3 t of vinegar

1 c sugar-1 c packed brn sugar or 2 c powdered sugar1 c corn sirup-1 c sugar plus 1/4 c water

1 whole egg-2 egg yolks

22 vanilla wafers=1 c

1 slice bread= 1/2 c bread crumbs

1 c nuts= 1/4 pd

1 pd flour= 3 1/2 c

1 large marshmallow=10 minatures

22 soda crackers= 1 c



Seasoning Products

mustard dry 1 t -1 T mustrd

1 small onion-1 t onion powder

1 meduim onion-1/2 c chopped onion

1 clove garlic-1/8 t garlic powderworcestershire sauce-steak sauce

allspice 1 t ground-1/2 t cinnamon plus 1/2 t ground cloves

apple pie spice 1 t-1/2 t ground cinnamon plus 1/4 t ground nutmeg plus 1/8 t ground cardamom

pumpkin pie spice 1 t -1/2 t ground cinnamon, 1/4 t ground ginger, 1/8 t ground allspice, plus 1/8 t ground nutmeg

Wednesday, August 26, 2009

You all Have Been Busy Cooking
As I went over older posts at Sisters at Heart, I found so many recipes, I was overwhelmed!   I have just started to add some of those wonderful recipes of yours. Thanks to all  for sharing all these wonderful goodies and keep posting them..I will add new ones on here as well!