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| Crockpot Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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ALDILLA
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1 large onion chopped 1 1/2 pounds flank steak 1 large carrot chopped 3 tsp. chili powder 1 large green pepper chopped 1/2 C. Flour 2 large tomatoes chopped 1 1/2 tsp. Salt 1/4 C. red wine 1/2 tsp. pepper 1 hot chili pepper seeded 3 Tbsp. vegetable oil1 large onion chopped 1 1/2 pounds flank steak 1 large carrot chopped 3 tsp. chili powder 1 large green pepper chopped 1/2 C. Flour 2 large tomatoes chopped 1 1/2 tsp. Salt 1/4 C. red wine 1/2 tsp. pepper 1 hot chili pepper seeded 3 Tbsp. vegetable oil | Score steak and rub with chili powder, coat with a mixture of flour, 1/2 tsp. salt and 1/4 tsp. of seasoned pepper. Pound steak on both sides with a wooden mallet or the edge of a plate to tenderize. Cut into 6 pieces. Brown steak in hot oil in a large skillet. Remove and reserve. Sauté onion, carrot, green pepper and tomato in pan drippings. Add remaining 1 tsp. salt and 1/4 tsp. pepper. Remove from heat. Combine steak and sautéed vegetables in crock pot, add wine and hot chili pepper. Cover. Cook on low for 8 hours or on high for 4 hours, or until meat is tender. |
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ALL DAY VEGETABLES DELUXE
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1 cabbage 1 C. broccoli 1 C. garbanzo beans 1 bunch celery 6 carrots 1 onion cut large pieces 1 package dried onion soup Any extra vegetables you want 1 large can V8 juice | Put all ingredients in crock pot on low. Cook all day and serve. |
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ALL SPICE SPAGHETTI SAUCE
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3 cans tomato paste-12 oz. each 9 cans water 3 large onions to 4 chopped fine 1 Tbsp. cinnamon 1 Tbsp. allspice 1 Tbsp. nutmeg 1 tsp. freshly ground black pepper 1/2 tsp. chili powder 1/2 tsp. powdered dried cloves 1 garlic clove minced Or 1 tsp. garlic powder 1/4 C. sugar 2 Tbsp. salt Cayenne pepper to taste 2 pounds ground beef | Roll the beef into medium sized meatballs. Combine all ingredients including meatballs in a crock pot and simmer slowly all day. Sauce will be very thick, and a little bit goes a very long way. |
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ALPHABET POT ROAST
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3 beef pot roast to 4 pounds Salt to taste Freshly ground black pepper to taste 1 can alphabet soup 1/2 C. dry red wine 1/8 dried basil 2 Tbsp. finely chopped fresh parsley | Sprinkle beef with salt and pepper. Place in crock pot. In small mixing bowl, combine undiluted soup with wine and basil. Pour over meat. Cover and cook on low for 8 to 10 hours. Sprinkle with parsley. Slice meat. Serve with sauce ladled over meat. Sauce may be thickened with flour dissolved in a small amount of water, if desired. |
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ALPINE CHICKEN
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2 tsp. chicken bouillon granules 1 Tbsp. chopped fresh parsley 3/4 tsp. poultry seasoning 1/3 C. diced Canadian bacon 2 carrots to 3 thinly sliced 1 celery rib to 2 thinly sliced 1 small onion thinly sliced 1/4 C. water 3 pounds broiler fryer chicken cut up 1 can condensed Cheddar cheese soup-11 oz. 1 Tbsp. all purpose flour 1 package wide egg noodles (16 oz.) cooked, drained 2 Tbsp. sliced pimento 2 Tbsp. grated Parmesan cheese | In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning, set aside. Layer in a crock pot, in order. Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken. Rinse and pat dry. Place white meat in crock pot. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together, spoon over top. DO NOT STIR. Cover and cook on high for 3 to 3 1/2 hours or on low for 6 to 8 hours or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler-proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. Broil 6 inches from heat source for 6 to 8 minutes or until lightly browned. Garnish with parsley sprig if desired. |
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ALSACE RIBS WITH SAUERKRAUT
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3 pounds lean pork spareribs cut in serving pieces 1 jar sauerkraut with caraway seed 1/2 head of cabbage grated 1 large onion sliced thin 1 Granny Smith apple cored and sliced 1/2 C. water 1/2 C. light white wine | Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers of meat, sauerkraut, cabbage, onion, and apple in crock pot. Mix water and wine and pour over meat. Cook on low setting 8-10 hours. |
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AMARETTO CHICKEN
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4 boneless skinless chicken breasts (to 6) 1/2 C. flour 1 tsp. Madras curry powder 1 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. freshly-ground black pepper 1 Tbsp. vegetable oil 1 can cream of mushroom soup 1 can or jar mushrooms (4 oz. or more) 1/4 C. Amaretto 1 tsp. Gravy master or Kitchen Bouquet 2 Tbsp. lemon juice | Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice. |
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AMERICAN CHOP SUEY
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1 pound ground lean chuck 1 medium onion chopped 1 medium green pepper chopped 1/2 tsp. garlic powder 1/2 tsp. paprika (optional) Salt to taste Freshly-ground black pepper to taste 1 C. shredded process cheese 1 can tomato paste (6 oz.) 1 can diced tomatoes (15 oz.) un-drained 2 C. cooked macaroni hot | In a non-stick skillet, brown the ground beef with onion and green pepper. Drain, transfer to crock pot. Add seasonings, cheese, tomato paste, and tomatoes, stir to combine. Cover and cook on low for 6 to 8 hours. Stir in hot cooked macaroni 10 minutes before serving. |
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APPETIZER RIBS
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4 pounds Spareribs, cut in individual ribs 1 tsp. Salt 1 tsp. Pepper 1 tsp. Garlic salt 8 oz. Russian salad dressing 6 oz. Pineapple juice | Sprinkle ribs with salt and pepper. Place in crock pot, pour water over them. Cover and cook on low 6-7 hours or until tender. Drain. Arrange ribs on broiler pan, sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, brush other side and brown. Makes 8-10 appetizer servings. If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appetizer. |
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APPLE AND GINGER CRUMBLE
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4 cooking apples to 5 peeled, sliced 1/2 C. brown sugar firmly pack 1/2 C. flour 3/4 C. rolled oats 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 stick butter | Lightly butter the crock pot and place apple slices on the base. Combine sugar, flour, rolled oats, ginger and nutmeg and cut in butter, using a pastry blender or knife. Sprinkle this mixture over the apples. Cover and cook on low or AUTO 5 to 6 hours. Delicious with ice cream. |