Ingredients:
3 tablespoons olive oil
1 pound venison stew meat
1 teaspoon salt
1 teaspoon ground black
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose flour
1 cup water
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 (16 ounce) package
uncooked egg noodles
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Toss the
cubed venison with salt, pepper, garlic powder, and onion powder. Cook
the venison in the hot oil until browned on all sides, about 8 minutes.
Once browned, remove from the skillet and place into a slow cooker,
leaving the remaining oil in the skillet.
2. Reduce the heat to medium-low, and stir the flour into the remaining
olive oil. Cook and stir until the flour has turned golden brown, about 5
minutes. Stir in the water and bring to a simmer, then pour into the slow
cooker along with the cream of mushroom soup. Cover, and cook on
Low for 4 hours, or until the venison is tender.
3. Bring a large pot of lightly salted water to a boil. Add the egg noodles,
and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff
over the egg noodles to serve.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Monday, March 21, 2011
Turkey Crockpot Chili From Heather
Ingredients:
1 lb ground turkey breast (you can sub ground chicken)
1 small onion, chopped
1 (4 1/2 ounce) can chopped chilies, drained
1 (14 1/2 ounce) can black beans, undrained
2 (14 1/2 ounce) can kidney beans, undrained
1 (28 ounce) can diced tomatoes, with juice
1 (16 ounce) can tomato sauce
1 packet of McCormick’s Chili seasoning
Instructions:
1. Cook turkey and onion in a medium fry pan over medium high heat, scramble fry until no longer pink.
2. Drain off fat and transfer cooked meat and onion to crock pot.
3. Add all remaining ingredients and mix well.
4. Cook on high 6 to 8 hours.
NOTES:
**if you do not like black beans just substitute another can of pinto beans. Also instead of 2 cans of Kidney beans we use 2 cans of pinto beans, or you can add a can of Garbanzo beans.
**I like to prepare mine the night before, stick it in the fridge. So in the morning I just take it out and turn it on.
Servings - I think it makes about 6 servings.
Monday, February 21, 2011
Christine's Mexican Beef and Bean Stew
I found this in the recipe book for my crock-pot! Side note- It is a tad warm for kiddos, so I plan to reduce the chili powder, then scoop out the kid's bowl, then add the rest of the powder for the last 30 min of cooking.
Ingredients:
1 1/2 pounds beef for stew, cut in 1 inch
pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10.5 ounce) can Condensed Beef Consomme (I couldn't find this so I just used beef broth still yummy!)
1 cup Thick & Chunky Salsa
1 large onion, coarsely chopped
1 (15 ounce) can pinto beans, rinsed and
drained
1 (16 ounce) can whole kernel corn,
drained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
Directions:
1. Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.
2. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Ingredients:
1 1/2 pounds beef for stew, cut in 1 inch
pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10.5 ounce) can Condensed Beef Consomme (I couldn't find this so I just used beef broth still yummy!)
1 cup Thick & Chunky Salsa
1 large onion, coarsely chopped
1 (15 ounce) can pinto beans, rinsed and
drained
1 (16 ounce) can whole kernel corn,
drained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
Directions:
1. Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.
2. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Monday, January 3, 2011
Bex's Sesame Pork Ribs
*Crockpot Recipe*
3/4 C packed brown sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C honey
2 TB white wine vinegar (I use red if I'm out of white)
3 garlic cloves
1 tsp salt
1 tsp ground ginger
1/4-1/2 tsp red pepper
1 medium onion, chopped
5 lbs country style pork ribs
2 TB sesame seeds
2 TB chopped green onions
1. In a large bowl, combine first nine ingredients (everything up to the onion). Add ribs and turn to coat.
2. Place onion in slowcooker, top with ribs and sauce.
3. Cover and cook on low 5-6 hours. Sprinkle with sesame seeds and green onions and serve!
Perfect with mashed potatoes and corn on the cob!
3/4 C packed brown sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C honey
2 TB white wine vinegar (I use red if I'm out of white)
3 garlic cloves
1 tsp salt
1 tsp ground ginger
1/4-1/2 tsp red pepper
1 medium onion, chopped
5 lbs country style pork ribs
2 TB sesame seeds
2 TB chopped green onions
1. In a large bowl, combine first nine ingredients (everything up to the onion). Add ribs and turn to coat.
2. Place onion in slowcooker, top with ribs and sauce.
3. Cover and cook on low 5-6 hours. Sprinkle with sesame seeds and green onions and serve!
Perfect with mashed potatoes and corn on the cob!
Lemon Chicken & Rice
4 tablespoons unsalted butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/3-1/2 cup lemon juice (depending on how lemony you want it)
2 cups long-grain rice
Melt 2 Tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.
Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/3-1/2 cup lemon juice (depending on how lemony you want it)
2 cups long-grain rice
Melt 2 Tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.
Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
Sunday, January 2, 2011
Minestrone Soup
Minestrone Soup
Recipe adapted by Our Best Bites
1 lb. Italian sausage
1 medium onion, diced
1 medium onion, diced
4 cloves minced garlic
4 c. water
2 stalks celery, diced
2 stalks celery, diced
2 large carrots, diced
1-2 small zucchini, quartered and chopped
1 can beef broth
1 10-oz. can bean with bacon soup
1 28-oz. can diced tomatoes
1 can beef broth
1 10-oz. can bean with bacon soup
1 28-oz. can diced tomatoes
1 can Great Northern Beans, drained and rinsed
1 Tbsp. sugar
1 tsp. oregano
1 tsp. Kosher salt
1/2 tsp. black pepper
1/8-1/4 tsp. red pepper flakes1 Tbsp. sugar
1 tsp. oregano
1 tsp. Kosher salt
1/2 tsp. black pepper
Remove casings from sausage and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary. Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese and breadsticks or French bread.
Additionally, you can make this in a slow cooker. Just brown the sausage, onion, and garlic in a frying pan, drain, and then transfer to a slow cooker. Add remaining ingredients and cook all day on low.
I have made this several times and love it. It freezes really well and the leftovers are amazing.
Wednesday, December 29, 2010
40 Clove Garlic Chicken (Crockpot) - by Denise
1 large broiler (big as your crock will fit)
thyme, rosemary, sage, parsley, salt & pepper
40 cloves unpeeled garlic
2 stalks celery
french bread slices, optional
Place celery slices on bottom of crock pot. Season Chicken in & out with herbs & s/p. Place on top of celery. Place cloves all around & on top of Chicken. Cover & cook on low 8 hours. Remove chicken & celery to serving platter. Remove garlic to small bowl.
You may use the liquid left in the crock to make a gravy.
Ingredients:
1/4 c cream
2-3 T cornstarch
s/p to taste
Skim fat off top of liquid in crock. Turn to high. Add cream, mix cornstarch with small amount of water & stir until smooth. Add to crock. Stir, cover & heat until thickened. Pour some on Chicken & put rest in gravy boat.
This is delish with Garlic Mashers (with garlic from your pot)!
*When I found this recipe I was slightly afraid of using 40 cloves of garlic even though I LOVE garlic! It is not too garlicy though and DH even ate some of the cloves whole when they were cooked. This chicken is fall off the bone tender & juicy & yummo!
thyme, rosemary, sage, parsley, salt & pepper
40 cloves unpeeled garlic
2 stalks celery
french bread slices, optional
Place celery slices on bottom of crock pot. Season Chicken in & out with herbs & s/p. Place on top of celery. Place cloves all around & on top of Chicken. Cover & cook on low 8 hours. Remove chicken & celery to serving platter. Remove garlic to small bowl.
You may use the liquid left in the crock to make a gravy.
Ingredients:
1/4 c cream
2-3 T cornstarch
s/p to taste
Skim fat off top of liquid in crock. Turn to high. Add cream, mix cornstarch with small amount of water & stir until smooth. Add to crock. Stir, cover & heat until thickened. Pour some on Chicken & put rest in gravy boat.
This is delish with Garlic Mashers (with garlic from your pot)!
*When I found this recipe I was slightly afraid of using 40 cloves of garlic even though I LOVE garlic! It is not too garlicy though and DH even ate some of the cloves whole when they were cooked. This chicken is fall off the bone tender & juicy & yummo!
Crockpot Tortilla Soup - Denise's fave!
1.5 lbs cooked, shredded Chicken
1- 15 oz can diced tomatoes
1 - 14 oz can HATCH Green Chile Enchilada Sauce
2 - 4 oz can HATCH Diced Green Chiles (one can also works fine)
1 - 15 oz can pinto beans, rinsed and drained
1 med. onion, chopped
2 Tbs minced garlic
2 cups water
1 - 15 oz can chicken broth
2 tsp each: cumin, chili powder, salt & black pepper (to taste)
1 - 15 oz can corn, drained
2 Tbs cilantro, chopped
Cheddar &/or Mont Jack Cheese, sour cream, & avocado for Garnish
In Crockpot combine all ingredients except Cilantro & Garnish. Cover & cook on low 6-8 hours (or 4-6 on high). This is spicy - sour cream calms it down a bit. Also it makes a LOT so is good for a crowd or to put half in the freezer.
1- 15 oz can diced tomatoes
1 - 14 oz can HATCH Green Chile Enchilada Sauce
2 - 4 oz can HATCH Diced Green Chiles (one can also works fine)
1 - 15 oz can pinto beans, rinsed and drained
1 med. onion, chopped
2 Tbs minced garlic
2 cups water
1 - 15 oz can chicken broth
2 tsp each: cumin, chili powder, salt & black pepper (to taste)
1 - 15 oz can corn, drained
2 Tbs cilantro, chopped
Cheddar &/or Mont Jack Cheese, sour cream, & avocado for Garnish
In Crockpot combine all ingredients except Cilantro & Garnish. Cover & cook on low 6-8 hours (or 4-6 on high). This is spicy - sour cream calms it down a bit. Also it makes a LOT so is good for a crowd or to put half in the freezer.
Thursday, January 14, 2010
Whole Chicken in the Crock Pot from Jen
We had this the other day and it was DELICIOUS-I overcooked mine a little bit (not on purpose), and it still turned out fine!!!!
--whole chicken (no bigger than 4 pounds for a 4 Qt. crock pot) (this recipe calls for turkey but you get the idea)
--olive oil
--salt
--pepper
--garlic powder (I used Mrs. Dash and a little bit of salt)
--dried parsley
--onion
--apple (I used a gala-yellow might taste better)
--meat thermometer (necessity, not a luxury. go get one if you need it)
The Directions.
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don't know how to do this safely.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 2 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve. ( I did 8 hours on low-well, actually more like 9 but still...~Jen)
CAREFULLY remove turkey from crockpot.
Let sit for 15-20 minutes before carving.
--whole chicken (no bigger than 4 pounds for a 4 Qt. crock pot) (this recipe calls for turkey but you get the idea)
--olive oil
--salt
--pepper
--garlic powder (I used Mrs. Dash and a little bit of salt)
--dried parsley
--onion
--apple (I used a gala-yellow might taste better)
--meat thermometer (necessity, not a luxury. go get one if you need it)
The Directions.
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don't know how to do this safely.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 2 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve. ( I did 8 hours on low-well, actually more like 9 but still...~Jen)
CAREFULLY remove turkey from crockpot.
Let sit for 15-20 minutes before carving.
Tuesday, August 4, 2009
Crock Pot Ribs from Nicole
Baby back ribs (1-1.5 racks for this recipe), cut into 3-4 bone sections
1-2 red onions, sliced into thick rings
1/2 to 3/4 cup cola (do NOT use diet)
1/4 cup brown sugar
salt & pepper
2/3 Tbsp Liquid Smoke
Cayenne or red pepper flakes (to your spicy taste)
As much garlic as you like, chopped finely
Barbecue sauce (save for final step!)
Place something in the bottom of the crock pot to hold everything up from the bottom (Pyrex custard cup/ramekin works well). Mix cola, sugar, salt, pepper, liquid smoke, cayenne & garlic. Layer the ribs & onions alternately, pouring cola mixture over each layer as you go. Dump remaining mixture over the top. (The liquid will not submerge the meat) Cover with lid & cook on low for 8-9 hours. Finish with BBQ sauce & grill or broil just long enough to crisp them up (5 minutes or so). (I had to put foil on the grill because the meat was falling off the bones)
Tuesday, April 14, 2009
Italian Beef from Mika
Small Beef Roast
1 pkg Italian dressing mix
1 jar pepperocini rings
Garlic and pepper to taste
Place all ingredients in a crockpot. Turn on medium for 6 hours on low all day. Shred with a fork and serve on buns.
1 pkg Italian dressing mix
1 jar pepperocini rings
Garlic and pepper to taste
Place all ingredients in a crockpot. Turn on medium for 6 hours on low all day. Shred with a fork and serve on buns.
White Chicken Chili
4 large chicken breasts, cooked and cubed
5 16 oz canned Northern Beans
4 14.5 oz cans Chicken Broth
1 4.5 oz cans chopped green chilies
1 12 oz can corn
½ tsp oregano
1 tsp cumin
½ tsp cayenne pepper
2 cloves garlic, crushed
1 cup white onion, chopped
Add all ingredients to a 4-6 quart crock pot, cook on low heat 3-4 hours.
Serve in bowls, add cheese if desired.
*For a thicker chili, cook over stove top for 3 hours on low heat and use only 3 16 oz of chicken broth.
5 16 oz canned Northern Beans
4 14.5 oz cans Chicken Broth
1 4.5 oz cans chopped green chilies
1 12 oz can corn
½ tsp oregano
1 tsp cumin
½ tsp cayenne pepper
2 cloves garlic, crushed
1 cup white onion, chopped
Add all ingredients to a 4-6 quart crock pot, cook on low heat 3-4 hours.
Serve in bowls, add cheese if desired.
*For a thicker chili, cook over stove top for 3 hours on low heat and use only 3 16 oz of chicken broth.
Monday, April 13, 2009
Becki's Chicken Parmesan
Ingredients:
4-6 chicken breasts
4 TB butter
1 egg
1 cup Italian breadcrumbs
1 jar of favorite spaghetti sauce
2 cups mozzarella
1 cup shredded parmesan
Dip chicken breasts in egg and then roll in breadcrumbs. Brown in butter on medium heat until both sides are golden brown. Place browned chicken breasts in crockpot and cover with spaghetti sauce. cook on low for 6-8 hours or high for 4-6 hours. About 20 min before serving, cover with mozzarella cheese and parmesan cheese. Delicious served with rice pilaf and steamed carrots.
*chicken breasts can be prepared the night before and thrown in the crockpot in the morning*
4-6 chicken breasts
4 TB butter
1 egg
1 cup Italian breadcrumbs
1 jar of favorite spaghetti sauce
2 cups mozzarella
1 cup shredded parmesan
Dip chicken breasts in egg and then roll in breadcrumbs. Brown in butter on medium heat until both sides are golden brown. Place browned chicken breasts in crockpot and cover with spaghetti sauce. cook on low for 6-8 hours or high for 4-6 hours. About 20 min before serving, cover with mozzarella cheese and parmesan cheese. Delicious served with rice pilaf and steamed carrots.
*chicken breasts can be prepared the night before and thrown in the crockpot in the morning*
Becki's BBQ Pulled Pork
Ingredients:
1 pork roast
1 bottle of beer (pick your flavor)
1 bottle BBQ sauce
Place roast in crockpot with beer. Cook on low 8 hours or high for 4-6. Add BBQ sauce about 20 min before serving and shred meat with a fork. Serve on buns.
1 pork roast
1 bottle of beer (pick your flavor)
1 bottle BBQ sauce
Place roast in crockpot with beer. Cook on low 8 hours or high for 4-6. Add BBQ sauce about 20 min before serving and shred meat with a fork. Serve on buns.
Becki's Creamy Celery Beef Stroganoff
Ingredients:
1 can Cream of Mushroom soup
1 can Cream of Cerery Soup
1 package onion soup mix
1.5-2 pounds beef stew meat
8 oz sour cream
1 pkg egg noodles
Mix soups and stew meat together in crockpot. Cook on low 6-8 hours or high for4 hours. About 20 mins before serving, add sour cream and stir. Serve over warm, cooked egg noodles.
1 can Cream of Mushroom soup
1 can Cream of Cerery Soup
1 package onion soup mix
1.5-2 pounds beef stew meat
8 oz sour cream
1 pkg egg noodles
Mix soups and stew meat together in crockpot. Cook on low 6-8 hours or high for4 hours. About 20 mins before serving, add sour cream and stir. Serve over warm, cooked egg noodles.
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