How many times have you been planning meals and came up disappointed when you discovered you didn't have time to make the meal you wanted? Most people will not even think of putting a recipe in the crockpot unless it is written expressly for the crockpot. Did you know that many standard recipes could be converted to crockpot recipes?
The low setting of most crockpots is around 200 degrees Fahrenheit. The high setting is about 300 degrees Fahrenheit. An hour of cooking on the high setting is about the same as 2 to 2.5 hours of cooling on the low setting. You will find that most recipes for crockpots recommend cooking the food for around 8 to 10 hours on low.
Advice for Converting Recipes to Use in a Crockpot
When you convert a recipe to the crockpot, there are a few tips you will want to keep in mind. You will want to reduce the amount of liquid the recipe calls for. In the crockpot, liquid does not evaporate. You normally wind up with quite a bit of liquid at the end of cooking time. Reduce the amount of liquid you add to the dish by half, unless you are also using rice or pasta.
The spices you use may need to be adjusted. Ground spices may lose some flavor over many hours of cooking, so do not add them until the last hour of cooking. Whole spices will have their flavors intensified by long cooking times, so you may want to reduce them by half.
If you plan to make chicken soup or other liquid-based meals, only add enough liquid to cover the other ingredients. You can add more liquid towards the end of cooking time if needed. If you are making a cream soup, do not add the dairy products until close to the end to prevent curdling and separating.
You can make dried beans in the crockpot. Cook them overnight on low instead of spending the time soaking them. Add your beans and then cover them with water. Add a teaspoon of baking soda. In the morning, drain the beans before combining them with your other ingredients. Bean soup, chili, and other tasty meals can then proceed in the crockpot as usual.
Not All Foods Love Crockpots
Be aware that some foods do not fare well when cooking for 8 to 10 hours. Rice, pasta, seafood, some vegetables, and dairy products are all too delicate for such long cooking times. When making a dish that contains these ingredients, do not add them until the last couple of hours before serving when your pot is set on low. If you are cooking on high, hold off until the last hour before adding these delicate ingredients. If you really must have milk added to a recipe early on, try evaporated milk.
Browning your meat can be done before adding it to the crockpot to add that lovely coloring. Browning may also reduce the fat content a little bit on some kinds of meat. Browning is optional, however. Roasts can turn out very flavorful in the crockpot with or without it
Crockpots save time and make mealtimes easy and delicious. If you want to explore more options for your crockpot, check out ChickenNoodleSoups.com for some delicious recipes and crockpot tips. It is easy to make nutritious, home cooked meals using your crockpot.
If you are looking for some great recipes or tips on cooking chicken soups and stews of your own, the site will be very helpful. Whether you want a quick and easy soup, a creamy one, or an old fashioned chicken stew, you are sure to find it there. Recipes like our classic chicken noodle soup recipe and many more chicken soup recipes.
If you are in the mood for chicken stew with an international, flavor our any other type of wonderful chicken soup we have a selection that is sure to fit the bill.
Article Source: http://EzineArticles.com/?expert=KC_Kudra
Wednesday, November 4, 2009
Cooking Poultry in the Slow Cooker
Of all the meats you can cook in a crock-pot, poultry is probably the one that benefits the most from the slow, low temperature-cooking indicative of slow cookers. If given several hours in which to marinate in the juices and seasonings, your poultry will come out of your Crock Pot not just flavorful but tender and falling off the bone.
One suggestion for cooking poultry in your Crock Pot is chicken wings and your favorite barbecue sauce, watered down a bit to cover the meat. Instead of using water to "water down" the barbecue sauce, how about some Burgundy Wine or Cabernet Sauvignon, lending a certain continental flair to your meal? The same could be done for chicken thighs or boneless breasts, though with the thighs, a dark meat, perhaps a nice blush?
Though chicken wings are always a favorite, if you have guests coming and prefer something that "looks" more labor intensive, how about a nice Chicken Marsala? Mix together some flour, salt and pepper to use as a coating for the boneless chicken breasts. Lightly brown the chicken in some olive oil and place in the crock-pot. With the juices and flour, add some Marsala wine and mushrooms, stirring until a nice gravy is formed. Add this to the crock-pot as well and let simmer for about 5 hours on low. Serve on a bed of your favorite pasta, though I suggest either Angel Hair or Linguini.
For a Middle Eastern flavor, how about a nice Chicken Satay, which will do very well in the crock-pot? While traditionally considered a skewer type meal, Satay is a wonderful meal, on or off the stick. Simply flatten four chicken breasts, a cup of soy sauce, some sugar to taste, about a teaspoon, pepper to taste, roughly two tablespoons of curry powder, and several cloves of minced garlic to taste. If you'd like a little citrus tang, add either lime or lemon juice to the mix. Stir all together into the crock-pot and set on low for five to six hours. When you return home to the delicious aroma of curry, make a fast and wonderful dip for the Satay in the form of peanut sauce. Peanut sauce can be made by simply combining peanut butter, lemon or limejuice, minced garlic, some water, brown sugar and a bit of ginger to taste. This can be heated on the stove or in the microwave, however you prefer though some cooks will add it directly to the meal.
As stated previously, poultry and crock-pots just seem to go together in an extremely good way, helping you to create delicious, easy to make poultry meals for your family. Crock Pot meals don't have to be plain to be made in a crock-pot, with the only thing standing between your and out of the ordinary meals from the crock-pot is your imagination. Don't be afraid to try something new in the way of cooking as it is like Harriet Van Horne (1930's and 40's newspaper columnist and movie critic) says, "Cooking is like love. It should be entered into with abandon or not at all."
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
One suggestion for cooking poultry in your Crock Pot is chicken wings and your favorite barbecue sauce, watered down a bit to cover the meat. Instead of using water to "water down" the barbecue sauce, how about some Burgundy Wine or Cabernet Sauvignon, lending a certain continental flair to your meal? The same could be done for chicken thighs or boneless breasts, though with the thighs, a dark meat, perhaps a nice blush?
Though chicken wings are always a favorite, if you have guests coming and prefer something that "looks" more labor intensive, how about a nice Chicken Marsala? Mix together some flour, salt and pepper to use as a coating for the boneless chicken breasts. Lightly brown the chicken in some olive oil and place in the crock-pot. With the juices and flour, add some Marsala wine and mushrooms, stirring until a nice gravy is formed. Add this to the crock-pot as well and let simmer for about 5 hours on low. Serve on a bed of your favorite pasta, though I suggest either Angel Hair or Linguini.
For a Middle Eastern flavor, how about a nice Chicken Satay, which will do very well in the crock-pot? While traditionally considered a skewer type meal, Satay is a wonderful meal, on or off the stick. Simply flatten four chicken breasts, a cup of soy sauce, some sugar to taste, about a teaspoon, pepper to taste, roughly two tablespoons of curry powder, and several cloves of minced garlic to taste. If you'd like a little citrus tang, add either lime or lemon juice to the mix. Stir all together into the crock-pot and set on low for five to six hours. When you return home to the delicious aroma of curry, make a fast and wonderful dip for the Satay in the form of peanut sauce. Peanut sauce can be made by simply combining peanut butter, lemon or limejuice, minced garlic, some water, brown sugar and a bit of ginger to taste. This can be heated on the stove or in the microwave, however you prefer though some cooks will add it directly to the meal.
As stated previously, poultry and crock-pots just seem to go together in an extremely good way, helping you to create delicious, easy to make poultry meals for your family. Crock Pot meals don't have to be plain to be made in a crock-pot, with the only thing standing between your and out of the ordinary meals from the crock-pot is your imagination. Don't be afraid to try something new in the way of cooking as it is like Harriet Van Horne (1930's and 40's newspaper columnist and movie critic) says, "Cooking is like love. It should be entered into with abandon or not at all."
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
Crockpot Recipes - My Favorite Crockpot Recipes
Crockpots are such a wonderful invention! At last, a way to come home from a long day at work only to find a hot cooked meal ready and waiting for us! Crockpots save us money as well as time, and in these difficult economic times, any way to save money while not sacrificing flavor is an A+ in my book. Below are 10 of my favorite crockpot recipes. I hope you enjoy them as well.
16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
BAYOU GUMBO
* 3 tablespoons Pillsbury Best All Purpose Flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 2 cups frozen cut okra
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 3 garlic cloves, minced
* 1/4 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
CHEESE AND POTATO CASSEROLE
2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste
Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow
cooker/Crock Pot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving. Makes 6 servings.
CHICKEN CHILI
2 whole chicken breasts, skinned, deboned, cut in 1/2" chunks
Celery heart
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil
Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours. Serve with bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.
CHILI
2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if refrigerated and warmed the next day.
CREAMY SPINACH DIP
* 8 ounces Cream cheese, cubed
* 5 ounces Frozen chopped spinach
* 2 tablespoons Pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon Garlic salt
* 1/4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons Onion, finely chopped
* 1/2 teaspoon Thyme
Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers, or bread pieces.
CROCKPOT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
CROCKPOT CHEESY BACON DIP
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
CROCKPOT CORN CHOWDER I
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.
Article Source: http://EzineArticles.com/?expert=Diane_Cantrell
16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
BAYOU GUMBO
* 3 tablespoons Pillsbury Best All Purpose Flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 2 cups frozen cut okra
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 3 garlic cloves, minced
* 1/4 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
CHEESE AND POTATO CASSEROLE
2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste
Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow
cooker/Crock Pot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving. Makes 6 servings.
CHICKEN CHILI
2 whole chicken breasts, skinned, deboned, cut in 1/2" chunks
Celery heart
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil
Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours. Serve with bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.
CHILI
2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if refrigerated and warmed the next day.
CREAMY SPINACH DIP
* 8 ounces Cream cheese, cubed
* 5 ounces Frozen chopped spinach
* 2 tablespoons Pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon Garlic salt
* 1/4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons Onion, finely chopped
* 1/2 teaspoon Thyme
Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers, or bread pieces.
CROCKPOT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
CROCKPOT CHEESY BACON DIP
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
CROCKPOT CORN CHOWDER I
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.
Article Source: http://EzineArticles.com/?expert=Diane_Cantrell
Cooking With a Crockpot - It's Slow Good
It is easy to come home to a hot dinner every night when you use your crockpot. Taking the time to fill up the crockpot in the morning will reward you with a delicious meal in the evening with no fuss. When you get home, just dish everyone up, and have a wonderful meal.
Easy Crockpot Cooking Tips
There are a few tips that will help your crockpot meals turn out perfect every time. First, never overfill the crockpot. Make sure when you are filling it up that the pot is between half and three-quarters full. Too full, and your food will not cook enough. If the pot is too empty, the food will cook too quickly and you will come home to a dinner that is overdone.
Fresh vegetables should be placed in the bottom of the crockpot because they take longer to cook than your meat. You may have trouble believing it, but try putting them on top and see what happens. Frozen vegetables should be placed on top of your meat since they do not take long to cook.
If you take the time to brown your meat before putting it in the crockpot, the fat will get rendered a bit and the natural sugars in the meat will caramelize. Your meal will look more appetizing, and you can deglaze the pan afterwards and add the delicious drippings to the crockpot for flavor. It also helps if you remove any skin or excess fat from your meat before you start.
When to Add those Tender Ingredients
Ingredients that are tender, such as tomatoes, peas, and other soft foods should be added in the last half hour or so of cooking. Dairy should be added only a short time before you serve as well. When you add dairy products, make sure your temperature is on low so they will not curdle. Thickeners like cornstarch can be added during the last hour of cooking. Place the crockpot on high so their thickening qualities are activated. Rice and pasta should be added during the last 45 minutes or so or they will tend to turn to mush.
Do not remove the lid during cooking unless you need to add additional ingredients. Try to do this all at once so you do not lose too much heat. Each time you open the lid; you should add another 30 minutes to your cooking time.
What Can You Make with a Crockpot?
Following these simple suggestions makes cooking in the crockpot easy and fun. Your crockpot can be used to easily make just about anything. Roast pork and beef work well in the crockpot. Add a whole chicken or chicken parts with your favorite sauce for a tender, tasty meal. Stew works well, as does soup. Side dishes can also be made in the crockpot. Vegetable dishes, rice and lentil dishes are all easy to make while you are away.
Amazingly, you can even bake in your crockpot! Desserts like cakes, sweet breads, and boiled peanuts can be made easily without using your oven. The versatile crockpot is a tool everyone should have in his or her kitchen.
Crockpots save time and make mealtimes easy and delicious. If you want to explore more options for your crockpot, check out ChickenNoodleSoups.com for some delicious recipes and crockpot tips. It is easy to make nutritious, home cooked meals using your crockpot.
If you are looking for some great recipes or tips on cooking chicken soups and stews of your own, the site will be very helpful. Whether you want a quick and easy soup, a creamy one, or an old fashioned chicken stew, you are sure to find it there. Recipes like our classic chicken noodle soup recipe and many more chicken soup recipes.
If you are in the mood for chicken stew with an international flavor, or any other type of wonderful soup recipes we have a selection that is sure to fit the bill.
Nothing but chicken soups of all kinds. Also find informative articles related to chicken soup's health benefits and other interesting information like soup cooking tips.
Article Source: http://EzineArticles.com/?expert=KC_Kudra
Easy Crockpot Cooking Tips
There are a few tips that will help your crockpot meals turn out perfect every time. First, never overfill the crockpot. Make sure when you are filling it up that the pot is between half and three-quarters full. Too full, and your food will not cook enough. If the pot is too empty, the food will cook too quickly and you will come home to a dinner that is overdone.
Fresh vegetables should be placed in the bottom of the crockpot because they take longer to cook than your meat. You may have trouble believing it, but try putting them on top and see what happens. Frozen vegetables should be placed on top of your meat since they do not take long to cook.
If you take the time to brown your meat before putting it in the crockpot, the fat will get rendered a bit and the natural sugars in the meat will caramelize. Your meal will look more appetizing, and you can deglaze the pan afterwards and add the delicious drippings to the crockpot for flavor. It also helps if you remove any skin or excess fat from your meat before you start.
When to Add those Tender Ingredients
Ingredients that are tender, such as tomatoes, peas, and other soft foods should be added in the last half hour or so of cooking. Dairy should be added only a short time before you serve as well. When you add dairy products, make sure your temperature is on low so they will not curdle. Thickeners like cornstarch can be added during the last hour of cooking. Place the crockpot on high so their thickening qualities are activated. Rice and pasta should be added during the last 45 minutes or so or they will tend to turn to mush.
Do not remove the lid during cooking unless you need to add additional ingredients. Try to do this all at once so you do not lose too much heat. Each time you open the lid; you should add another 30 minutes to your cooking time.
What Can You Make with a Crockpot?
Following these simple suggestions makes cooking in the crockpot easy and fun. Your crockpot can be used to easily make just about anything. Roast pork and beef work well in the crockpot. Add a whole chicken or chicken parts with your favorite sauce for a tender, tasty meal. Stew works well, as does soup. Side dishes can also be made in the crockpot. Vegetable dishes, rice and lentil dishes are all easy to make while you are away.
Amazingly, you can even bake in your crockpot! Desserts like cakes, sweet breads, and boiled peanuts can be made easily without using your oven. The versatile crockpot is a tool everyone should have in his or her kitchen.
Crockpots save time and make mealtimes easy and delicious. If you want to explore more options for your crockpot, check out ChickenNoodleSoups.com for some delicious recipes and crockpot tips. It is easy to make nutritious, home cooked meals using your crockpot.
If you are looking for some great recipes or tips on cooking chicken soups and stews of your own, the site will be very helpful. Whether you want a quick and easy soup, a creamy one, or an old fashioned chicken stew, you are sure to find it there. Recipes like our classic chicken noodle soup recipe and many more chicken soup recipes.
If you are in the mood for chicken stew with an international flavor, or any other type of wonderful soup recipes we have a selection that is sure to fit the bill.
Nothing but chicken soups of all kinds. Also find informative articles related to chicken soup's health benefits and other interesting information like soup cooking tips.
Article Source: http://EzineArticles.com/?expert=KC_Kudra
Thursday, September 10, 2009
Easy Apple Butter Recipe and 2 More Delicious Crockpot Recipes
Preparing delicious and long lasting meals is easy when using a Crockpot. Apple butter, apple coconut crisp and apple cranberry compote recipes are 3 great Crockpot recipes. Here are the 3 recipes for you to prepare at home:
1. Apple Butter
This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.
Ingredients:
- 4 qts. unsweetened applesauce
- 7 C. granulated sugar
- 1-1/3 C. brown sugar
- 5-1/3 T. cider vinegar
- 5-1/3 T. lemon juice
- 2 teaspoon. cinnamon
- 2 teaspoon. allspice
- 1 teaspoon. ground cloves
Directions:
- Combine all ingredients in a slow cooker/Crock Pot or roasting pan.
- Cover and cook 3 hours, stirring occasionally.
- Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes.
Makes approximately 8-10 pints
2. Apple Coconut Crisp
Ingredients:
- 4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
- 1/2 cup sweetened flaked coconut
- 1 tablespoon flour
- 1/3 cup brown sugar
- 1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
- 1/2 teaspoon cinnamon
- 1/3 cup flour
- 1/2 cup quick rolled oats
- 2 tablespoons butter or margarine
Directions:
- In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with
coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
- Drizzle with the ice cream topping.
- Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.
- Cover and cook on high for 2 1/2 to 3 hours, until apples are tender.
Serve warm with vanilla ice cream or whipped topping.
3. Apple Cranberry Compote
Ingredients:
- 6 cooking apples, peeled, slice
- 1 cup fresh cranberries
- 1 cup sugar
- 1/2 teaspoons grated orange peel
- 1/2 cups water
- 1/4 cups port wine
- sour cream , (low fat)
Directions:
- Arrange apple slices and cranberries in slow cooker/Crock Pot.
- Sprinkle sugar over fruit.
- Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender.
Article Source: http://EzineArticles.com/?expert=Lucille_Green
1. Apple Butter
This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.
Ingredients:
- 4 qts. unsweetened applesauce
- 7 C. granulated sugar
- 1-1/3 C. brown sugar
- 5-1/3 T. cider vinegar
- 5-1/3 T. lemon juice
- 2 teaspoon. cinnamon
- 2 teaspoon. allspice
- 1 teaspoon. ground cloves
Directions:
- Combine all ingredients in a slow cooker/Crock Pot or roasting pan.
- Cover and cook 3 hours, stirring occasionally.
- Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes.
Makes approximately 8-10 pints
2. Apple Coconut Crisp
Ingredients:
- 4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
- 1/2 cup sweetened flaked coconut
- 1 tablespoon flour
- 1/3 cup brown sugar
- 1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
- 1/2 teaspoon cinnamon
- 1/3 cup flour
- 1/2 cup quick rolled oats
- 2 tablespoons butter or margarine
Directions:
- In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with
coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
- Drizzle with the ice cream topping.
- Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.
- Cover and cook on high for 2 1/2 to 3 hours, until apples are tender.
Serve warm with vanilla ice cream or whipped topping.
3. Apple Cranberry Compote
Ingredients:
- 6 cooking apples, peeled, slice
- 1 cup fresh cranberries
- 1 cup sugar
- 1/2 teaspoons grated orange peel
- 1/2 cups water
- 1/4 cups port wine
- sour cream , (low fat)
Directions:
- Arrange apple slices and cranberries in slow cooker/Crock Pot.
- Sprinkle sugar over fruit.
- Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender.
Article Source: http://EzineArticles.com/?expert=Lucille_Green
Delicious Crockpot Chicken and Ham Chili
This very simple chili is made with chicken and ham but ground beef could be substituted for the chicken and or ham if desired. The recipe was based on a number of (edible) experiments in an attempt to match a particular commercial chili originating in Texas. This brand is so popular that I am told that some people who have moved out of the area ordered cases of cans of it shipped to their new residences. I believe the "magic" ingredient that makes this dish stand out is the use of refried beans in place of pinto beans. Because of the high starch content, the refried beans help thicken this dish and also hel spread the marvelous flavor. It's so easy to make, I don't see any reason to buy commercial canned chili, not that I have anything against it. How long has it been since you ate "a steamin' hot bowl of X brand chili" Ah -that's too long. Try this one, I think you will like it. To find 600 plus other free recipes visit my website. Hope you'll like the website too!
Crockpot Chili
16 oz. ham, cooked, diced
2 cps chicken, cooked, diced
2 tbsp extra virgin olive oil
2 cps, yellow onions, chopped
2 cloves garlic, minced
3 tbsp chili powder
1 tsp salt
1 tsp paprika
1 tsp oregano
1 tsp cumin
1/8 tsp cayenne pepper
1/2 cp chicken stock (or water)
(1) 28 oz can of diced tomatoes
3 cps refried beans, cooked
2 tbsp brown sugar
Instructions:
1 - Combine all the ingredients in the crock pot and cook on high for 5 hours
Comment - This chili can be made with some sauted ground beef if desired. The taste is great either way. Hope you like it!
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart
Crockpot Chili
16 oz. ham, cooked, diced
2 cps chicken, cooked, diced
2 tbsp extra virgin olive oil
2 cps, yellow onions, chopped
2 cloves garlic, minced
3 tbsp chili powder
1 tsp salt
1 tsp paprika
1 tsp oregano
1 tsp cumin
1/8 tsp cayenne pepper
1/2 cp chicken stock (or water)
(1) 28 oz can of diced tomatoes
3 cps refried beans, cooked
2 tbsp brown sugar
Instructions:
1 - Combine all the ingredients in the crock pot and cook on high for 5 hours
Comment - This chili can be made with some sauted ground beef if desired. The taste is great either way. Hope you like it!
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart
Wonderful Chicken, Potato, and Gravy Crock Pot
This delicious chicken crockpot recipe was developed after experimenting with quite a few ingredient compositions. I the cream of celery soup gave a better flavor than the cream of mushroom soup usually used. The other ingredient that helped in the flavor department is the smoked sausage. Most of my own recipes use chicken or fish as the base "meat" ingredient, but in this case I think this is a case where "less is more" because of the high flavor concentration of the sausage. Having worked in many labs during my career, it's a great feeling to be making experiments you can eat, something you can't do in most chemlabs.
Ingredients:
3 chicken drumsticks, skin on, bone in
1 medium onion, chopped
2 cans cream of celery soup
2 cloves garlic, minced
4 medium potatoes, prebaked, cooled and peeled
1 tbsp extra virgin olive oil
1 chicken bouillon cube
1/4 tsp freshly ground black pepper
1/2 tsp ground thyme
1 bay leaf
3 oz smoked sausage, sliced crossways about 1/8" thick
1 cup chicken broth (or water)
Instructions:
1 - Add the olive oil to a skillet, then saute' onion until translucent.
2 - Add garlic and cook for no longer than 1 minute. (gets bitter if you don't)
2 - Remove with slotted spoon and put in slow cooker.
3 - Add chicken pieces to same skillet and lightly brown for about 5 minutes.
4 - Add the chicken and all the other ingredients to the crock
pot and cook on high for 4-5 hours or until chicken is tender.
Comment - Words to describe this crock pot meal are hard to find but scrumptious comes to mind, along with unbelievably delicious!
I know you'll just love this one! - Frank
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart
Ingredients:
3 chicken drumsticks, skin on, bone in
1 medium onion, chopped
2 cans cream of celery soup
2 cloves garlic, minced
4 medium potatoes, prebaked, cooled and peeled
1 tbsp extra virgin olive oil
1 chicken bouillon cube
1/4 tsp freshly ground black pepper
1/2 tsp ground thyme
1 bay leaf
3 oz smoked sausage, sliced crossways about 1/8" thick
1 cup chicken broth (or water)
Instructions:
1 - Add the olive oil to a skillet, then saute' onion until translucent.
2 - Add garlic and cook for no longer than 1 minute. (gets bitter if you don't)
2 - Remove with slotted spoon and put in slow cooker.
3 - Add chicken pieces to same skillet and lightly brown for about 5 minutes.
4 - Add the chicken and all the other ingredients to the crock
pot and cook on high for 4-5 hours or until chicken is tender.
Comment - Words to describe this crock pot meal are hard to find but scrumptious comes to mind, along with unbelievably delicious!
I know you'll just love this one! - Frank
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart
Sunday, August 23, 2009
Crock Pot Recipes With Chicken - Easy & Quick To Prepare!
These crock pot recipes with chicken are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some crock pot recipes with chicken
>> Crock Pot Chicken And Rice
1 t poultry seasoning 1 t chicken bouillon 1/2 c onions, chopped 1/2 lb mushrooms, fresh 1/4 ts salt 2 c water 2 lb chicken, raw 3/4 c rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray 12 skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crock pot. Can be refrigerated overnight. Start crock pot on low. When ingredients are heated, add rice. Cook until done.
Here's another crock pot chicken recipe mixed with noodles.
>> Crock Pot Chicken And Noodles
1 chicken 1 large onion sliced 1 teaspoon dried basil 1/2 teaspoon pepper 2 carrots cut up 2 stalks celery cut up 2 teaspoons salt 4 cups uncooked noodles
Place the veggies on the bottom of the pot, put the chicken on top, followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs. Take chicken out (carefully, because it will come off the bones) and put noodles in the broth, turning it up to high.
Let the noodles cook for 45 min., while you take the meat off the bones. Mix the meat in. This is like a very thick chicken soup and the basil makes this delicious!
Article Source: http://EzineArticles.com/?expert=Betty_Jefferson
So here we go for some crock pot recipes with chicken
>> Crock Pot Chicken And Rice
1 t poultry seasoning 1 t chicken bouillon 1/2 c onions, chopped 1/2 lb mushrooms, fresh 1/4 ts salt 2 c water 2 lb chicken, raw 3/4 c rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray 12 skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crock pot. Can be refrigerated overnight. Start crock pot on low. When ingredients are heated, add rice. Cook until done.
Here's another crock pot chicken recipe mixed with noodles.
>> Crock Pot Chicken And Noodles
1 chicken 1 large onion sliced 1 teaspoon dried basil 1/2 teaspoon pepper 2 carrots cut up 2 stalks celery cut up 2 teaspoons salt 4 cups uncooked noodles
Place the veggies on the bottom of the pot, put the chicken on top, followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs. Take chicken out (carefully, because it will come off the bones) and put noodles in the broth, turning it up to high.
Let the noodles cook for 45 min., while you take the meat off the bones. Mix the meat in. This is like a very thick chicken soup and the basil makes this delicious!
Article Source: http://EzineArticles.com/?expert=Betty_Jefferson
Slow Cooker Beef Short Ribs and Vegetables in Red Wine
Beef short ribs were a bargain meal during my graduate school days. How things have changed. My local butcher shop stopped carrying beef short ribs because they had gotten so expensive. "Most of the short ribs are being shipped to the Orient and this drives the price up," he explained. "Now that the price has dropped a bit I'm carrying them again."
When the weather turns cold I crave "stick-to-the-ribs" meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs.
The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. "The Complete Round the World Meat Cook Book" by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs.
But I didn't want caraway seeds, or chili sauce, or lots of spices in my short ribs, so I braised them in red wine. For a more complete meal I added onions, tomatoes, and carrots to the sauce. You may bake the covered short ribs in a 325 degree oven for two hours if you don't have a slow cooker.
INGREDIENTS
3 1/2 pounds beef short ribs
2 tablespoons extra light olive oil (more if you need it)
3/4 cup regular flour
14 1/2-ounce can of no salt diced tomatoes and juice
2 cups red wine (cabernet or hearty burgundy)
3 inch-wide pieces of orange zest
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground pepper
1 teaspoon prepared chopped garlic
1 cup frozen pearl onions
3 carrots, peeled and cut into one-inch chunks
3 tablespoons gravy flour
METHOD
Ask the butcher to cut the short ribs in half. Remove extra fat from ribs with a boning knife. Dredge the short ribs in flour. Pour olive oil into a cast iron skillet. Brown the short ribs, front and back, and them set aside. Add the red wine to the skillet. Cook over high heat for two minutes to evaporate the alcohol.
Pour canned tomatoes and juice into the slow cooker. Add orange zest, thyme, pepper, and garlic.
Transfer short ribs to the slow cooker. Pour the red wine over the ribs and stir with a rubber scraper. Sprinkle pearl onions and carrots over the short ribs. Cover and cook on low for four hours. Using a slotted spoon, remove ribs from cooker and set on a large plate. Remove and discard orange zest.
Pour the sauce into a large pan and carefully skim fat with a spoon. Put gravy flour into a cup and, stirring constantly, add a little cold water. Pour this mixture into the sauce, stirring constantly. Cook over medium heat until sauce thickens. Return the short ribs to the sauce, cover, and cook over low heat for five minutes. Serve immediately with ciabatta bread and a green salad. Makes 6 generous servings.
Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
When the weather turns cold I crave "stick-to-the-ribs" meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs.
The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. "The Complete Round the World Meat Cook Book" by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs.
But I didn't want caraway seeds, or chili sauce, or lots of spices in my short ribs, so I braised them in red wine. For a more complete meal I added onions, tomatoes, and carrots to the sauce. You may bake the covered short ribs in a 325 degree oven for two hours if you don't have a slow cooker.
INGREDIENTS
3 1/2 pounds beef short ribs
2 tablespoons extra light olive oil (more if you need it)
3/4 cup regular flour
14 1/2-ounce can of no salt diced tomatoes and juice
2 cups red wine (cabernet or hearty burgundy)
3 inch-wide pieces of orange zest
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground pepper
1 teaspoon prepared chopped garlic
1 cup frozen pearl onions
3 carrots, peeled and cut into one-inch chunks
3 tablespoons gravy flour
METHOD
Ask the butcher to cut the short ribs in half. Remove extra fat from ribs with a boning knife. Dredge the short ribs in flour. Pour olive oil into a cast iron skillet. Brown the short ribs, front and back, and them set aside. Add the red wine to the skillet. Cook over high heat for two minutes to evaporate the alcohol.
Pour canned tomatoes and juice into the slow cooker. Add orange zest, thyme, pepper, and garlic.
Transfer short ribs to the slow cooker. Pour the red wine over the ribs and stir with a rubber scraper. Sprinkle pearl onions and carrots over the short ribs. Cover and cook on low for four hours. Using a slotted spoon, remove ribs from cooker and set on a large plate. Remove and discard orange zest.
Pour the sauce into a large pan and carefully skim fat with a spoon. Put gravy flour into a cup and, stirring constantly, add a little cold water. Pour this mixture into the sauce, stirring constantly. Cook over medium heat until sauce thickens. Return the short ribs to the sauce, cover, and cook over low heat for five minutes. Serve immediately with ciabatta bread and a green salad. Makes 6 generous servings.
Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
Chicken Crockpot Recipes - Easy & Quick To Prepare!
These chicken crockpot recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken crockpot recipes:
>> Crockpot Sweet and Sour Chicken
1 Celery - chop 1 Green pepper - chop 1 Med Onion - quartered 4 tablespoons Tapioca quick-cooking 4 Chicken breasts- boned - cut 8 ounces Pineapple chunks unsweetened 1/3 cup Dark brown sugar - packed 1/3 cup Red wine vinegar 1 tablespoon Soy sauce 1/4 teaspoon Garlic powder 1/4 teaspoon Ginger - ground Rice -- hot cooked
CROCKPOT: Put vegs.in bottom of crackpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crackpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs with tapioca. Add chicken to pan. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.
>> Crockpot Chicken Cacciatore
2 Med Onions; peeled, sliced 3 lb Chicken; cut up 2 c Garlic; minced 1 c Tomatoes; 16 oz 1 c Tomato sauce; 8 oz 1 ts Salt 1/4 ts Pepper 1 1/2 ts Dried oregano; crushed 1/2 ts Dried basil; crushed 1 Bay leaf 1/4 c Dry white wine Spaghetti; cooked
Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot.
Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.
That's it for today! If you want more chicken crockpot recipes just check below:
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
So put your hat on and get ready for some quick easy chicken crockpot recipes:
>> Crockpot Sweet and Sour Chicken
1 Celery - chop 1 Green pepper - chop 1 Med Onion - quartered 4 tablespoons Tapioca quick-cooking 4 Chicken breasts- boned - cut 8 ounces Pineapple chunks unsweetened 1/3 cup Dark brown sugar - packed 1/3 cup Red wine vinegar 1 tablespoon Soy sauce 1/4 teaspoon Garlic powder 1/4 teaspoon Ginger - ground Rice -- hot cooked
CROCKPOT: Put vegs.in bottom of crackpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crackpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs with tapioca. Add chicken to pan. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.
>> Crockpot Chicken Cacciatore
2 Med Onions; peeled, sliced 3 lb Chicken; cut up 2 c Garlic; minced 1 c Tomatoes; 16 oz 1 c Tomato sauce; 8 oz 1 ts Salt 1/4 ts Pepper 1 1/2 ts Dried oregano; crushed 1/2 ts Dried basil; crushed 1 Bay leaf 1/4 c Dry white wine Spaghetti; cooked
Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot.
Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.
That's it for today! If you want more chicken crockpot recipes just check below:
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
Saturday, August 15, 2009
Gourmet Fondue Using Your Crock Pot
Now this fondue is not really a crock pot recipe however it is fun to serve it in the crock pot. And the crockpot does a fantastic job of keeping it warm.
So it you don’t have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.
Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.
And we are thankful for their thriftiness and culinary skills.
Traditionally at least two cheeses were melted in a dry white wine. The wine helps to keep the direct heat away from the cheese. And of course imparts an extra flavor.
This fondue is a little different in that it has no wine but chicken broth instead along with a few other surprises.
Brie and Onion Fondue
Ingredients
2 oz (50g) butter
2 medium onions
1 oz (25g) all-purpose (plain) flour
½ pint (300ml) chicken stock
12 oz (375g) Brie*
¼ pint (150ml) double cream
Method
Dice the onions finely.
Melt the butter in a pan. Add the onions and gently fry until soft (do not brown).
Sprinkle in the flour (it helps prevent the fondue from separating). Stir and cook for 2 minutes.
Gradually stir in the chicken stock ensuring it blends with the flour. Simmer gently for 5 minutes.
If you are going to serve in your crock pot – turn it on low now.
Cut the rind off the brie and discard the rind. Slice the cheese thinly.
Slowly, piece by piece, stir the cheese and the cream into the fondue. Being careful not to add too much all at once.
Cook gently, stirring occasionally until the mixture is smooth and creamy.
Transfer to your warmed crock pot.
Serve with chucks of crusty bread, carrot and celery sticks, mushrooms and whatever else you like.
*Brie – use a good quality cheese. And for a different flavor try one of the new flavored bries like black pepper or herb.
Happy Dipping and Enjoy
Lisa “The Crock Cook”
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
So it you don’t have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.
Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.
And we are thankful for their thriftiness and culinary skills.
Traditionally at least two cheeses were melted in a dry white wine. The wine helps to keep the direct heat away from the cheese. And of course imparts an extra flavor.
This fondue is a little different in that it has no wine but chicken broth instead along with a few other surprises.
Brie and Onion Fondue
Ingredients
2 oz (50g) butter
2 medium onions
1 oz (25g) all-purpose (plain) flour
½ pint (300ml) chicken stock
12 oz (375g) Brie*
¼ pint (150ml) double cream
Method
Dice the onions finely.
Melt the butter in a pan. Add the onions and gently fry until soft (do not brown).
Sprinkle in the flour (it helps prevent the fondue from separating). Stir and cook for 2 minutes.
Gradually stir in the chicken stock ensuring it blends with the flour. Simmer gently for 5 minutes.
If you are going to serve in your crock pot – turn it on low now.
Cut the rind off the brie and discard the rind. Slice the cheese thinly.
Slowly, piece by piece, stir the cheese and the cream into the fondue. Being careful not to add too much all at once.
Cook gently, stirring occasionally until the mixture is smooth and creamy.
Transfer to your warmed crock pot.
Serve with chucks of crusty bread, carrot and celery sticks, mushrooms and whatever else you like.
*Brie – use a good quality cheese. And for a different flavor try one of the new flavored bries like black pepper or herb.
Happy Dipping and Enjoy
Lisa “The Crock Cook”
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
Crockpot Chicken Recipes - Amazingly Delicious!
These crockpot chicken recipes are delicious. Just check these out and I’m sure you’ll be amazingly surprised.
So here we go for some crockpot chicken recipes:
>>Crockpot Chicken Basic
~3 lb Chicken Salt and pepper
~2 Cloves garlic, minced
~1/4 ts Powdered marjoram
~1/4 ts Powdered thyme
~1 Bay leaf
~1/2 c Dry white wine (optional)
~1 c Dairy sour cream
~1 c Packaged biscuit mix
~1 tb Chopped parsley
~6 tb Milk
~10 Small white onions
Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream.
Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.
>>Crockpot Chicken And Rice
~1/2 lb Mushrooms, fresh
~1/2 c Onions, chopped
~2 lb Chicken, raw
~1 ts Chicken bouillon
~1 ts Poultry seasoning
~1/4 ts Salt
~2 c Water
~3/4 c Rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.
>>Crockpot Lemon Chicken
~ 4 pounds Chicken Pieces
~ 1/4 cup All-Purpose Flour
~ 2 tablespoons Cooking Oil
~ 6 ounces Lemonade -- Frozen Concentrate, Thawed
~ 3 tablespoons Brown Sugar
~ 3 tablespoons Catsup
~ 2 tablespoons Water
~ 2 tablespoons Cornstarch
~ 3 cups Cooked Rice
~ 1 1/4 teaspoons salt
1. Combine flour with salt; coat chicken thoroughly. 2. Brown chicken pieces in oil and drain. 3. Stir together lemonade, sugar, catsup and vinegar. 4. Place chicken in crockpot and pour lemonade mixture over it. (the chicken, not the crockpot) 5. Cook on high 3 to 4 hours. 6. Drain liquid into saucepan; add corns tarch and boil till reduced. 7. Pour gravy back over chicken; serve over rice.
That’s it for today! If you want more crockpot chicken recipes just check below:
Article Source: http://EzineArticles.com/?expert=Clara_Mckenzie
So here we go for some crockpot chicken recipes:
>>Crockpot Chicken Basic
~3 lb Chicken Salt and pepper
~2 Cloves garlic, minced
~1/4 ts Powdered marjoram
~1/4 ts Powdered thyme
~1 Bay leaf
~1/2 c Dry white wine (optional)
~1 c Dairy sour cream
~1 c Packaged biscuit mix
~1 tb Chopped parsley
~6 tb Milk
~10 Small white onions
Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream.
Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.
>>Crockpot Chicken And Rice
~1/2 lb Mushrooms, fresh
~1/2 c Onions, chopped
~2 lb Chicken, raw
~1 ts Chicken bouillon
~1 ts Poultry seasoning
~1/4 ts Salt
~2 c Water
~3/4 c Rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.
>>Crockpot Lemon Chicken
~ 4 pounds Chicken Pieces
~ 1/4 cup All-Purpose Flour
~ 2 tablespoons Cooking Oil
~ 6 ounces Lemonade -- Frozen Concentrate, Thawed
~ 3 tablespoons Brown Sugar
~ 3 tablespoons Catsup
~ 2 tablespoons Water
~ 2 tablespoons Cornstarch
~ 3 cups Cooked Rice
~ 1 1/4 teaspoons salt
1. Combine flour with salt; coat chicken thoroughly. 2. Brown chicken pieces in oil and drain. 3. Stir together lemonade, sugar, catsup and vinegar. 4. Place chicken in crockpot and pour lemonade mixture over it. (the chicken, not the crockpot) 5. Cook on high 3 to 4 hours. 6. Drain liquid into saucepan; add corns tarch and boil till reduced. 7. Pour gravy back over chicken; serve over rice.
That’s it for today! If you want more crockpot chicken recipes just check below:
Article Source: http://EzineArticles.com/?expert=Clara_Mckenzie
Crock Pot Recipes Don't Have to Be Boring
As I was browsing the internet a few days ago, I came across a cooking forum where one post had a comment about how this person never used their crock pot because of the dissociation with their food. They "would never put all the ingredients in the crock pot, walk away for 6 hours, and expect it to turn out just the way they wanted it to."
Honestly, at first I was truly upset. I was frustrated, perhaps even angry. I love to cook and don't find my crock pot to be an object of estrangement in my kitchen. My thoughts lashed out - this person must not have any children, they must not work, they must have all the time in the world to spend hours preparing dinner each and every night. Personally, I am so accustomed to creating extremely tasty quick and easy meals, I almost consider myself spoiled; I don't ever spend more than 20 minutes preparing dinner.
Then, I began to let go of my frustrations. Perhaps this person was not enlightened to what a crock pot could truly do, and the amazing benefits it offers. When I was growing up, the only things I remember eating from a crock pot were chili, pot roasts, and pork chops. I was astounded when my aunt at a family reunion put baked potatoes in the slow cooker, unaware at that time of the endless possibilities.
Just recently, I realized how much I dislike preparing dinner. However with my crock pot, there's little to no preparation immediately before eating and that's what I love the most! During the week, we as parents are trying to help kids with homework, occupy toddlers, and feed babies; we don't have the luxury of a lengthy dinner preparation (and those who have dealt with hungry cranky kids know what I'm talking about). Even for those childless adults, the last thing you want to do after a long day at work is spend hours creating dinner. Crawl back into the depths of your kitchen cupboard and dust off your crock pot.
Now don't assume that you're going to be eating pork chops and pot roasts every day. How does Italian Chicken Parmesan sound? How about Hungarian Goulash or Burgundy Stew with Dumplings? Or my personal crock pot favorite, lasagna? (I hate all that preparation and then another hour of baking time for traditional lasagna!) Even Mushrooms and Wild Rice or Peanut Butter Fudge Cake! The possibilities are limitless, from Chicken Parisienne, to Beef Roast with Crimini Mushroom Sauce, to Chicken Cordon Bleu.
So ignore those who leave posts criticizing us crock pot chefs. In my opinion, we're enjoying numerous benefits that they will never understand because it is possible to have a healthy, tasty, exquisite meal without endless preparation prior to dinnertime. Give me 10-15 minutes each morning, and I'll give you a wonderful meal as soon as you walk through your door. It's almost like having your own personal chef!
For the above listed recipes and more, please visit Natalie's Crock pot Recipes
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Honestly, at first I was truly upset. I was frustrated, perhaps even angry. I love to cook and don't find my crock pot to be an object of estrangement in my kitchen. My thoughts lashed out - this person must not have any children, they must not work, they must have all the time in the world to spend hours preparing dinner each and every night. Personally, I am so accustomed to creating extremely tasty quick and easy meals, I almost consider myself spoiled; I don't ever spend more than 20 minutes preparing dinner.
Then, I began to let go of my frustrations. Perhaps this person was not enlightened to what a crock pot could truly do, and the amazing benefits it offers. When I was growing up, the only things I remember eating from a crock pot were chili, pot roasts, and pork chops. I was astounded when my aunt at a family reunion put baked potatoes in the slow cooker, unaware at that time of the endless possibilities.
Just recently, I realized how much I dislike preparing dinner. However with my crock pot, there's little to no preparation immediately before eating and that's what I love the most! During the week, we as parents are trying to help kids with homework, occupy toddlers, and feed babies; we don't have the luxury of a lengthy dinner preparation (and those who have dealt with hungry cranky kids know what I'm talking about). Even for those childless adults, the last thing you want to do after a long day at work is spend hours creating dinner. Crawl back into the depths of your kitchen cupboard and dust off your crock pot.
Now don't assume that you're going to be eating pork chops and pot roasts every day. How does Italian Chicken Parmesan sound? How about Hungarian Goulash or Burgundy Stew with Dumplings? Or my personal crock pot favorite, lasagna? (I hate all that preparation and then another hour of baking time for traditional lasagna!) Even Mushrooms and Wild Rice or Peanut Butter Fudge Cake! The possibilities are limitless, from Chicken Parisienne, to Beef Roast with Crimini Mushroom Sauce, to Chicken Cordon Bleu.
So ignore those who leave posts criticizing us crock pot chefs. In my opinion, we're enjoying numerous benefits that they will never understand because it is possible to have a healthy, tasty, exquisite meal without endless preparation prior to dinnertime. Give me 10-15 minutes each morning, and I'll give you a wonderful meal as soon as you walk through your door. It's almost like having your own personal chef!
For the above listed recipes and more, please visit Natalie's Crock pot Recipes
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Sunday, August 2, 2009
'Waitress' Bakes Up Pie to Die For
Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband’s child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and “starts fresh,” keeping only one thing the same: her love and passion for making pies.
Here are five of her wonderful pie recipes:
Marshmallow Mermaid Pie
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated
Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
Falling in Love Chocolate Mousse Pie
9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.
I Don't Want Earl's Baby Pie
1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg
Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.
Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie
4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg
Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.
I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie
2 1/2 C. graham cracker crumbs
1/2 C. brown sugar
1/2 C. melted butter
2 large eggs
1/3 C. granulated sugar
1/2 tsp. salt
2 C. milk, scalded
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 egg whites
1/2 C. white sugar
1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.
2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.
3. Bake on lower shelf 25-30 minutes, or until custard is firm.
4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.
5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.
Article Source: http://EzineArticles.com/?expert=Hillary_Marshak
Here are five of her wonderful pie recipes:
Marshmallow Mermaid Pie
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated
Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
Falling in Love Chocolate Mousse Pie
9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.
I Don't Want Earl's Baby Pie
1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg
Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.
Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie
4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg
Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.
I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie
2 1/2 C. graham cracker crumbs
1/2 C. brown sugar
1/2 C. melted butter
2 large eggs
1/3 C. granulated sugar
1/2 tsp. salt
2 C. milk, scalded
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 egg whites
1/2 C. white sugar
1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.
2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.
3. Bake on lower shelf 25-30 minutes, or until custard is firm.
4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.
5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.
Article Source: http://EzineArticles.com/?expert=Hillary_Marshak
Hungarian Goulash Crock Pot Recipe
With so many Hungarian Goulash recipes out there, how do you know what's authentic? Dumplings or not, stew or thicker, noodles or plain.
My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to create an authentic Hungarian Goulash recipe I was a little timid. With a little bit of research and my crock pot, I came up with this recipe and held my breath while he took his first bite.
He loved it! He claims it is as close to "true" Hungarian Goulash as he's ever tasted in the states. We served it over noodles, however traditionally it's thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same recipe (found on Natalie's Recipes) for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it's extremely easy and very tasty - enjoy!
Crock pot Hungarian Goulash
Ingredients:
3 medium onions, chopped
1 large green pepper, chopped
4 cloves garlic, minced
2 pounds beef stew meat or beef round steak cut into 1 inch pieces
1- 12 ounce can tomato paste
3 tsp paprika
¼ tsp black pepper
1- 14.5 ounce can diced tomatoes, undrained
Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to create an authentic Hungarian Goulash recipe I was a little timid. With a little bit of research and my crock pot, I came up with this recipe and held my breath while he took his first bite.
He loved it! He claims it is as close to "true" Hungarian Goulash as he's ever tasted in the states. We served it over noodles, however traditionally it's thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same recipe (found on Natalie's Recipes) for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it's extremely easy and very tasty - enjoy!
Crock pot Hungarian Goulash
Ingredients:
3 medium onions, chopped
1 large green pepper, chopped
4 cloves garlic, minced
2 pounds beef stew meat or beef round steak cut into 1 inch pieces
1- 12 ounce can tomato paste
3 tsp paprika
¼ tsp black pepper
1- 14.5 ounce can diced tomatoes, undrained
Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Chinese Chicken Crock Pot Recipes
With just 10-15 minutes in the morning, these recipes will give you a delicious healthy Chinese meal with little preparation right before dinner; just cook some instant rice, spoon and serve.
Cashew Chicken
Ingredients:
2 medium chopped onions
1 can drained mushrooms
1 can drained bamboo shoots
1 can drained sliced water chestnuts
2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 ½ cups stir fry sauce
¼ tsp ground ginger
1- 16 ounce package frozen stir fry vegetables
1 cup cashews
Spray crock pot with non-stick cooking spray. Combine all ingredients except cashews in crock pot, stir well to mix. Cover and cook on low 7-8 hours or high 3-4 hours. Just before serving, stir in cashews. Serve over rice.
Sweet and Sour Chicken
Although you could use bottled sweet and sour sauce, I wanted to make it from scratch, and still found it easy!
Ingredients:
1 medium chopped onion
1 medium chopped green pepper
1 medium chopped red pepper
4 stalks chopped celery
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1- 20 ounce can pineapple chunks
2 tbsp quick cooking tapioca
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp ground ginger
2 cloves minced garlic
1 tbsp balsamic vinegar
½ cup water
2 tsp lemon juice
Spray crock pot with non-stick cooking spray. Place vegetables in crock pot, place cubed chicken on top. Pour pineapple chunks, with juice, over chicken. In a small bowl combine tapioca, brown sugar, soy sauce, ginger, garlic, vinegar, water and lemon juice. Pour into crock pot. Cover and cook on low 8 hours or high 4 hours. Serve over rice.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Cashew Chicken
Ingredients:
2 medium chopped onions
1 can drained mushrooms
1 can drained bamboo shoots
1 can drained sliced water chestnuts
2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 ½ cups stir fry sauce
¼ tsp ground ginger
1- 16 ounce package frozen stir fry vegetables
1 cup cashews
Spray crock pot with non-stick cooking spray. Combine all ingredients except cashews in crock pot, stir well to mix. Cover and cook on low 7-8 hours or high 3-4 hours. Just before serving, stir in cashews. Serve over rice.
Sweet and Sour Chicken
Although you could use bottled sweet and sour sauce, I wanted to make it from scratch, and still found it easy!
Ingredients:
1 medium chopped onion
1 medium chopped green pepper
1 medium chopped red pepper
4 stalks chopped celery
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1- 20 ounce can pineapple chunks
2 tbsp quick cooking tapioca
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp ground ginger
2 cloves minced garlic
1 tbsp balsamic vinegar
½ cup water
2 tsp lemon juice
Spray crock pot with non-stick cooking spray. Place vegetables in crock pot, place cubed chicken on top. Pour pineapple chunks, with juice, over chicken. In a small bowl combine tapioca, brown sugar, soy sauce, ginger, garlic, vinegar, water and lemon juice. Pour into crock pot. Cover and cook on low 8 hours or high 4 hours. Serve over rice.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Sunday, May 24, 2009
Healthy Crock Pot Recipes With Easy Preparation
The other day I was looking through my grocer's weekly sale flyer and I found myself thinking, "The easier the preparation, the worse it is for you." Think about fast food. No preparation, but completely unhealthy.
I continued my thoughts through meal preparations - frozen TV dinners, frozen pizza, frozen "meal in a bag", boxed dinners, the list goes on and on. We are so concerned with doing things quickly we are hindering our health by jamming our bodies full of preservatives and things with names too long to state and too difficult to pronounce.
I pictured my grocery store, which wasn't difficult since I'm usually there at least twice a week. I love my grocer's produce section, seeing all the fresh fruits and vegetables; I usually spend most of my time there. However, thinking of all the isles that follow, my thoughts were once again confirmed. Packaged food after packaged food - even in the organic isle! I know that cooking with natural ingredients is the best way to go, but how are we to do it if we're bombarded with packaged, boxed, preserved food?
Thinking about my own cooking, I know that I use more "pre-packaged" items than I probably should. For convenience sake, I often used frozen vegetables and canned tomatoes. I feed my kids boxed macaroni and cheese. However, they don't eat frozen dinners, ready-made frozen chicken, and we never eat at fast food restaurants.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
I continued my thoughts through meal preparations - frozen TV dinners, frozen pizza, frozen "meal in a bag", boxed dinners, the list goes on and on. We are so concerned with doing things quickly we are hindering our health by jamming our bodies full of preservatives and things with names too long to state and too difficult to pronounce.
I pictured my grocery store, which wasn't difficult since I'm usually there at least twice a week. I love my grocer's produce section, seeing all the fresh fruits and vegetables; I usually spend most of my time there. However, thinking of all the isles that follow, my thoughts were once again confirmed. Packaged food after packaged food - even in the organic isle! I know that cooking with natural ingredients is the best way to go, but how are we to do it if we're bombarded with packaged, boxed, preserved food?
Thinking about my own cooking, I know that I use more "pre-packaged" items than I probably should. For convenience sake, I often used frozen vegetables and canned tomatoes. I feed my kids boxed macaroni and cheese. However, they don't eat frozen dinners, ready-made frozen chicken, and we never eat at fast food restaurants.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Slow Cookers Don't Cook So Slowly Anymore
Remember back to the first time on your own; you moved into your own place and took with you numerous hand-me-downs from your parent's house. As time passes, you replace each piece one at a time, moving ahead with your own things. However, it seems that recently there's been a lot of buzz as to why you may not want to buy a new crock pot.
I've been reading a lot of crock pot cooking forums lately and there seems to be a common thread; many people are discouraged from cooking with their new crock pots. Why is this? What has come to pass to make newer crock pots more frustrating to cook with than older crock pots? I saw so many posts claiming that people had returned their new crock pot and dug out the one from their grandmother, or went rummaging around to thrift shops and garage sales to find a "good old crock pot" for $5 or less. And yet, many of those people don't realize that there's an excellent reason why your slow cooker doesn't cook quite as slowly anymore; it's for your own safety.
The US Food and Drug Administration states that bacteria grows the fastest between 40 and 140 degrees Fahrenheit. Depending on the meat, it needs to be cooked to a minimum of 145 degrees Fahrenheit to kill most bacteria (poultry should be cooked to 165 degrees Fahrenheit and ground meat to 160 degrees Fahrenheit). Even if your food is eventually cooked to the proper temperature, if it stays too long in the 40-140 range, it will house much more bacteria than if cooked properly.
Since the FDA also recommends that food be refrigerated at a temperature of 40 degrees Fahrenheit or below, then how do we get it from 40 to 140 as quickly as possible, therefore preventing growth of bacteria? At this point, it may seem as if you should throw out every "slow" cooker you own. But hold on!
That is exactly the reason why the new slow cookers don't cook as slowly as the older models do; it's all for your health and safety. However, manufacturers have also realized that the main benefit people seek from using their crock pot is to start dinner in the morning before work, go work an 8-10 hour day, and then come home to a fully prepared meal. In realizing this, they have added bells and whistles to their models, with keep warm and buffet settings, automatic timers, and much more.
What does this mean for you? First of all, test your crock pot. If you're not sure how to test to see if your crock pot is safely cooking your food, read "Does Your Crock Pot Work?" to find out. Second, don't be scared of your new crock pot; it may take some getting used to. Third, make sure you're filling it the correct amount; if you don't have the correct amount of food in your crock pot (no less than half but no more than two-thirds full) your meal will not turn out right.
I just recently purchased a new crock pot and had the luxury of being able to closely monitor the first few meals I made in it. Yes, it does cook a lot faster than my old one. Once I got used to it and began to use my keep warm, simmer, and buffet settings, each meal turned out perfectly. Most importantly, I love knowing that cooking with my new crock pot is much safer and healthier for my family.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
I've been reading a lot of crock pot cooking forums lately and there seems to be a common thread; many people are discouraged from cooking with their new crock pots. Why is this? What has come to pass to make newer crock pots more frustrating to cook with than older crock pots? I saw so many posts claiming that people had returned their new crock pot and dug out the one from their grandmother, or went rummaging around to thrift shops and garage sales to find a "good old crock pot" for $5 or less. And yet, many of those people don't realize that there's an excellent reason why your slow cooker doesn't cook quite as slowly anymore; it's for your own safety.
The US Food and Drug Administration states that bacteria grows the fastest between 40 and 140 degrees Fahrenheit. Depending on the meat, it needs to be cooked to a minimum of 145 degrees Fahrenheit to kill most bacteria (poultry should be cooked to 165 degrees Fahrenheit and ground meat to 160 degrees Fahrenheit). Even if your food is eventually cooked to the proper temperature, if it stays too long in the 40-140 range, it will house much more bacteria than if cooked properly.
Since the FDA also recommends that food be refrigerated at a temperature of 40 degrees Fahrenheit or below, then how do we get it from 40 to 140 as quickly as possible, therefore preventing growth of bacteria? At this point, it may seem as if you should throw out every "slow" cooker you own. But hold on!
That is exactly the reason why the new slow cookers don't cook as slowly as the older models do; it's all for your health and safety. However, manufacturers have also realized that the main benefit people seek from using their crock pot is to start dinner in the morning before work, go work an 8-10 hour day, and then come home to a fully prepared meal. In realizing this, they have added bells and whistles to their models, with keep warm and buffet settings, automatic timers, and much more.
What does this mean for you? First of all, test your crock pot. If you're not sure how to test to see if your crock pot is safely cooking your food, read "Does Your Crock Pot Work?" to find out. Second, don't be scared of your new crock pot; it may take some getting used to. Third, make sure you're filling it the correct amount; if you don't have the correct amount of food in your crock pot (no less than half but no more than two-thirds full) your meal will not turn out right.
I just recently purchased a new crock pot and had the luxury of being able to closely monitor the first few meals I made in it. Yes, it does cook a lot faster than my old one. Once I got used to it and began to use my keep warm, simmer, and buffet settings, each meal turned out perfectly. Most importantly, I love knowing that cooking with my new crock pot is much safer and healthier for my family.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Crock Pot Chili - Easy Recipes For The Best Chili
If you haven't used your crock pot recently, its time to pull it out of the cupboard. Crock pots are perfect for those busy weeknights. Here are 3 different chili recipes for a chilly evening.
Mom's Favorite Chili
1 pound ground beef ; browned, drained
1 can pork and beans
1 can chili beans
1 regular can tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
Red pepper ; to taste
Salt ; to taste
Mix all ingredients in crock pot. Cook on LOW for 3 to 4 hours.
Navajo Beef And Chile Stew
3 pound lean beef stew meat ; cut 3/4 " cubes
1 large onion, chopped
2 garlic cloves, minced
1 can ready-cut tomatoes with juice - (14 1/2 oz)
1 can diced green chiles - (7 oz) drained
1 can whole-kernel corn - (8 1/2 oz) undrained
1 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground red pepper
2 tablespoon yellow cornmeal
Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.
20 Minutes before serving:
Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.
No-Bean Chili
2 pounds ground beef
(or cubed lean stew beef)
1 can tomato sauce - (8 oz)
1 can tomato paste - (6 oz)
1 can stewed tomatoes - (16 oz) ; (optional)
2 tablespoon chili powder
1 teaspoons salt
1 teaspoon hot pepper sauce ; or more
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. (Add a can of your favorite beans if you wish, but then it wouldn't be No-Bean Chilli.)
This recipe yields 4 to 6 servings.
Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.
Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!
Article Source: http://EzineArticles.com/?expert=Diane_Watkins
Mom's Favorite Chili
1 pound ground beef ; browned, drained
1 can pork and beans
1 can chili beans
1 regular can tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
Red pepper ; to taste
Salt ; to taste
Mix all ingredients in crock pot. Cook on LOW for 3 to 4 hours.
Navajo Beef And Chile Stew
3 pound lean beef stew meat ; cut 3/4 " cubes
1 large onion, chopped
2 garlic cloves, minced
1 can ready-cut tomatoes with juice - (14 1/2 oz)
1 can diced green chiles - (7 oz) drained
1 can whole-kernel corn - (8 1/2 oz) undrained
1 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground red pepper
2 tablespoon yellow cornmeal
Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.
20 Minutes before serving:
Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.
No-Bean Chili
2 pounds ground beef
(or cubed lean stew beef)
1 can tomato sauce - (8 oz)
1 can tomato paste - (6 oz)
1 can stewed tomatoes - (16 oz) ; (optional)
2 tablespoon chili powder
1 teaspoons salt
1 teaspoon hot pepper sauce ; or more
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. (Add a can of your favorite beans if you wish, but then it wouldn't be No-Bean Chilli.)
This recipe yields 4 to 6 servings.
Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.
Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!
Article Source: http://EzineArticles.com/?expert=Diane_Watkins
Tuesday, March 3, 2009
3 Easy Baked Bean Recipes
The following baked bean recipes may all have very different ingredients, but they have one main thing in common - they are all cooked in the crockpot! These recipes can either be used as side dishes, or part of a main meal. Be sure to see more crockpot recipes at our website below.
CROCKPOT BAKED BEANS I
1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Put all ingredients. in crock pot cook 4-6 hrs on low.
CROCKPOT BAKED BEANS III
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup
Rinse and drain beans and set aside. On bottom of crockpot place diced onions, then dump on beans (don't mix just dump 'em all on). Then drizzle on all other ingredients. Mustard stays lumpy - it's ok. If you wish to add bacon - pre cook 1 lb. crumble and put
over top of entire mixture. DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours stirring once about 3/4 of the way through. Serve.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
CROCKPOT BAKED BEANS I
1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Put all ingredients. in crock pot cook 4-6 hrs on low.
CROCKPOT BAKED BEANS III
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup
Rinse and drain beans and set aside. On bottom of crockpot place diced onions, then dump on beans (don't mix just dump 'em all on). Then drizzle on all other ingredients. Mustard stays lumpy - it's ok. If you wish to add bacon - pre cook 1 lb. crumble and put
over top of entire mixture. DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours stirring once about 3/4 of the way through. Serve.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
Crockpot Recipes and Crock Pots - Learning the Ropes
If you really want to make the best crock pot dishes then first you need to get the very best crock pot and that's no crock of bull either. You need the ultimate in slow cookery products and there is a world of difference between them says Consumer Reports. Luckily if you search on the Internet you will find great websites which rate crock pots like; Wize.com
You will be pleasantly surprised to find that you can get a serious crock pot for under $40.00 that will make some of the best crock pot dishes you have been dreaming of. All crock pots are not created equally and there are many things you need to know. If you are in a hurry to make a dish for dinner then crock potting is not what you will need. Slow cookers take time and that means you have to allow them time to do their job.
Now for the recipes and do not despair there is that perfect crock pot recipe for any dish waiting online for you. Here are a few of the sites that we found;
* TastyCrockPotRecipes.net
* SouthernFood.about.com/library/crock/blcpidx.htm
* CrockPot.cdkitchen.com/recipes/
Once you have the right crock pot and you find a recipe that you like, you will see why so many people and so many families are sold on Crock Pot Cooking. Go ahead and print this page to save it for later.
Enjoy your meal and your health crock potting into the future. I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.
Article Source: http://EzineArticles.com/?expert=Lance_Winslow
You will be pleasantly surprised to find that you can get a serious crock pot for under $40.00 that will make some of the best crock pot dishes you have been dreaming of. All crock pots are not created equally and there are many things you need to know. If you are in a hurry to make a dish for dinner then crock potting is not what you will need. Slow cookers take time and that means you have to allow them time to do their job.
Now for the recipes and do not despair there is that perfect crock pot recipe for any dish waiting online for you. Here are a few of the sites that we found;
* TastyCrockPotRecipes.net
* SouthernFood.about.com/library/crock/blcpidx.htm
* CrockPot.cdkitchen.com/recipes/
Once you have the right crock pot and you find a recipe that you like, you will see why so many people and so many families are sold on Crock Pot Cooking. Go ahead and print this page to save it for later.
Enjoy your meal and your health crock potting into the future. I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.
Article Source: http://EzineArticles.com/?expert=Lance_Winslow
Dessert Recipes for Crockpots
Crockpots aren't just for meals! There's all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.
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.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
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.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
Dessert Recipes for Crockpots
Crockpots aren't just for meals! There's all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.
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.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
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.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
Friday, January 30, 2009
Delicious Crockpot Recipes For The Family
For the working family these recipes work a wonder. Come home, relax, and enjoy a meal you only slaved 10 to 20 min prep in the morning.
Recipe #1:
To Die For Pot Roast
3 1/2 to 4 LB Rump Roast
1 Bag Of Baby Cut Carrots
3 Large Onions
5 Potatoes
1 Can Of Cream Of Mushroom Soup
1 Packet Of French Onion Soup Mix
1/4 Cup Water
Place rump roast in the crockpot. Place the baby carrots around it. Chop up onions into quarters. Slice up potatoes into small chunks, and place around the beef. Add mushroom soup and the onion soup mix. Mix about a 1/4 cup of water into the crockpot. Depending upon how thick you like your gravy mix you can add more water. Place crockpot on low for 8 hours. Stirring occasionally. Beef just pulls right apart. Serve with a nice side salad or some garlic bread. You will be coming back for seconds, thirds and fourths.
Recipe #2:
Moist Meatloaf In the Crockpot
2 Eggs
3/4 Cup Milk
2/3 Cup Seasoned Bread Crumbs
2 TSP Dried Minced Onion or Garlic
1 TSP Salt
1/2 Teaspoon Marjoram
1-1/2 Ground Turkey
1/4 Cup Ketchup
2 TBSP Brown Sugar
1/2 TSP Worcestershire
In a large bowl, combine the first 6 ingredients. Crumble the beef over the mixture and mix well. Shape into a round loaf; place in the crockpot. Cover and cook on low for about 6 hours. In a small mixing bowl, combine the ketchup, brown sugar, and worcestershire sauce. Gently pour it over the meat loaf. Cook for about 15 minutes or until heated through. Let stand for about 15 - 20 minutes before cutting. Serve with some garlic mashed potatoes and your favorite vegetable, and your family will think it was the best meatloaf ever.
Recipe #3:
Cheesy Chili Dogs
1 full pack of hotdogs
2 cans of chilli
1 can condensed cheddar cheese soup
1 can chopped green chillies
2 - 3 Dashes of hot sauce ( if you like it spicier judge accordingly)
10 hot dog buns
1 large onion chopped
Toppings:
Shredded cheddar cheese
Sour Cream
Salsa
Place the hot dogs in a slow cooker. In a bowl combine the chilli, soup and green chillies; pour completely over the hot dogs. Cover and cook on low for about 4 - 5 hours. Serve the hot dogs in the buns, you then top it with the chilli mixture, and onion. Then add the toppings you want. Great for kids. It can be cut up and served with Macaroni and Cheese.
Article Source: http://EzineArticles.com/?expert=Janis_Etsell
Recipe #1:
To Die For Pot Roast
3 1/2 to 4 LB Rump Roast
1 Bag Of Baby Cut Carrots
3 Large Onions
5 Potatoes
1 Can Of Cream Of Mushroom Soup
1 Packet Of French Onion Soup Mix
1/4 Cup Water
Place rump roast in the crockpot. Place the baby carrots around it. Chop up onions into quarters. Slice up potatoes into small chunks, and place around the beef. Add mushroom soup and the onion soup mix. Mix about a 1/4 cup of water into the crockpot. Depending upon how thick you like your gravy mix you can add more water. Place crockpot on low for 8 hours. Stirring occasionally. Beef just pulls right apart. Serve with a nice side salad or some garlic bread. You will be coming back for seconds, thirds and fourths.
Recipe #2:
Moist Meatloaf In the Crockpot
2 Eggs
3/4 Cup Milk
2/3 Cup Seasoned Bread Crumbs
2 TSP Dried Minced Onion or Garlic
1 TSP Salt
1/2 Teaspoon Marjoram
1-1/2 Ground Turkey
1/4 Cup Ketchup
2 TBSP Brown Sugar
1/2 TSP Worcestershire
In a large bowl, combine the first 6 ingredients. Crumble the beef over the mixture and mix well. Shape into a round loaf; place in the crockpot. Cover and cook on low for about 6 hours. In a small mixing bowl, combine the ketchup, brown sugar, and worcestershire sauce. Gently pour it over the meat loaf. Cook for about 15 minutes or until heated through. Let stand for about 15 - 20 minutes before cutting. Serve with some garlic mashed potatoes and your favorite vegetable, and your family will think it was the best meatloaf ever.
Recipe #3:
Cheesy Chili Dogs
1 full pack of hotdogs
2 cans of chilli
1 can condensed cheddar cheese soup
1 can chopped green chillies
2 - 3 Dashes of hot sauce ( if you like it spicier judge accordingly)
10 hot dog buns
1 large onion chopped
Toppings:
Shredded cheddar cheese
Sour Cream
Salsa
Place the hot dogs in a slow cooker. In a bowl combine the chilli, soup and green chillies; pour completely over the hot dogs. Cover and cook on low for about 4 - 5 hours. Serve the hot dogs in the buns, you then top it with the chilli mixture, and onion. Then add the toppings you want. Great for kids. It can be cut up and served with Macaroni and Cheese.
Article Source: http://EzineArticles.com/?expert=Janis_Etsell
Crock Pot Recipe For Spicy Shrimp Chowder
Cooking is truly an experiment; what foods work with what spices, how much, the variables go on and on. For many, cooking without a recipe or even altering a recipe is a scary thing. They follow recipes exactly, worried that the cooking police might come find them if they don’t.
And so, I offer you my Spicy Shrimp Chowder recipe. You will notice the ingredients are in two categories – what you can alter and what you can’t. (Please notice which list is longer and that even the necessary ingredients have options.) What I have offered you is a choice, a sort of “experiment with a guide”. I have it listed the way I make it (although I often think my husband sneaks in more red pepper when I’m not looking) but please feel free to add or subtract, increase or decrease amounts, or whatever else you want to please your palate. For some altering hints, I’ve added a list below the recipe instructions. Enjoy!
Necessary ingredients
2- 14.5 ounce cans of diced tomatoes, undrained
2 cups eight vegetable or tomato juice
1 cup white wine or water
½ cup rice
Other ingredients
2 cups celery, chopped
1 green or red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp ground red pepper
1 pound pre-cooked, tail off shrimp
Spray 5-6 quart crock pot with cooking spray. Mix all ingredients except shrimp and rice in slow cooker, cover and cook on low 7-8 hours or high 3-4 hours. Stir in fish and rice. Cover and cook on high an additional 45 minutes.
Hints for alteration
- For soupier chowder, add an additional 1 cup juice and/or ½ cup wine.
- Make with any firm fish such as tuna steak, halibut, or haddock cut into 1 inch cubes.
- Increase or decrease celery, bell peppers, and onion according to your tastes.
- For a spicier chowder, increase garlic, Worcestershire sauce, and/or ground red pepper. You could also add some hot sauce if desired.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
And so, I offer you my Spicy Shrimp Chowder recipe. You will notice the ingredients are in two categories – what you can alter and what you can’t. (Please notice which list is longer and that even the necessary ingredients have options.) What I have offered you is a choice, a sort of “experiment with a guide”. I have it listed the way I make it (although I often think my husband sneaks in more red pepper when I’m not looking) but please feel free to add or subtract, increase or decrease amounts, or whatever else you want to please your palate. For some altering hints, I’ve added a list below the recipe instructions. Enjoy!
Necessary ingredients
2- 14.5 ounce cans of diced tomatoes, undrained
2 cups eight vegetable or tomato juice
1 cup white wine or water
½ cup rice
Other ingredients
2 cups celery, chopped
1 green or red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp ground red pepper
1 pound pre-cooked, tail off shrimp
Spray 5-6 quart crock pot with cooking spray. Mix all ingredients except shrimp and rice in slow cooker, cover and cook on low 7-8 hours or high 3-4 hours. Stir in fish and rice. Cover and cook on high an additional 45 minutes.
Hints for alteration
- For soupier chowder, add an additional 1 cup juice and/or ½ cup wine.
- Make with any firm fish such as tuna steak, halibut, or haddock cut into 1 inch cubes.
- Increase or decrease celery, bell peppers, and onion according to your tastes.
- For a spicier chowder, increase garlic, Worcestershire sauce, and/or ground red pepper. You could also add some hot sauce if desired.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Crock Pot Recipe for Creamy Seafood Chowder
I see myself as a fairly good cook. I can make something without a recipe, create my own recipes, and alter any recipes I have to fit my family's tastes. However, for some reason I never ventured to create a “clam chowder” type recipe. This is truly strange considering every time I go to a restaurant and they offer clam chowder, I order it. I love clam or creamy seafood chowder, and often when I love a recipe I am anxious to try it. But again, for some reason I would shy away from trying this. Perhaps part of the fear came from creating the cream base or cooking with clams. I’m not really sure, but I finally overcame the fear by cheating.
I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I’ve created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!
2 cans cream of chicken soup
2 cans cream of potato soup
1 tsp garlic powder
2 tbsp minced onion
1 cup half and half
1 cup milk
¼ tsp black pepper
1 cup celery
2 10 ounce cans of clam, undrained
1 tsp creole seasoning
4 medium potatoes, peeled and chopped
1 16 oz package frozen corn
1 pound pre-cooked tail off shrimp
Spray crock pot with cooking spray. Combine all ingredients except shrimp, mix well. Cover and cook on low 7-8 hours or high 3-4 hours. Add shrimp, cover and cook on high an additional 30-45 minutes until shrimp is tender.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I’ve created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!
2 cans cream of chicken soup
2 cans cream of potato soup
1 tsp garlic powder
2 tbsp minced onion
1 cup half and half
1 cup milk
¼ tsp black pepper
1 cup celery
2 10 ounce cans of clam, undrained
1 tsp creole seasoning
4 medium potatoes, peeled and chopped
1 16 oz package frozen corn
1 pound pre-cooked tail off shrimp
Spray crock pot with cooking spray. Combine all ingredients except shrimp, mix well. Cover and cook on low 7-8 hours or high 3-4 hours. Add shrimp, cover and cook on high an additional 30-45 minutes until shrimp is tender.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Thursday, January 8, 2009
Easy Crockpot Recipes are the Best Crockpot Recipes
You worked for hours over your stove to get the perfect meal prepared. It's getting close to the time when everyone is getting ready to sit down. The natives are getting restless so to speak but they're trying to stay out of the way and not say anything.
All eyes are on you. You can almost feel their hungry eyes burning a hole in the back of your head.
And then something inevitably goes wrong.
The meat is undercooked. The rice is overcooked. The mashed potatoes are too soft. The gravy is getting cold.
Oh No!
If only you had more time! If only you didn't feel so rushed all the time! If only you started preparing the meal earlier! If only...
It looks like it's time to step back and slow things down a bit. Take a snapshot of this moment and ask yourself, "What went wrong? What are the lessons to be learned here? How can I get off this crazy cycle?"
It looks like your solution has been in your closet this whole time. Go and 'dust off that old crockpot'!
Your grandmother used it frequently and you never saw her stressing out in the kitchen. In fact she seemed to enjoy it. "What did she know that I don't know?"
And of course you remember the aroma wafting through the whole house. That memory lingers in your mind to this day.
You may be asking yourself, "Can a slow cooker actually do all this for me? Can it actually save time making a meal? How is this possible?"
I know it seems to go against logic, but the answer is "Yes, it will save you tons of time preparing a meal". Many have found this out for themselves and are loving it!
Earlier in the day you will have loaded up the crockpot with the ingredients for your meal. You then turned it on and set it to the appropriate temperature. The crockpot will just quietly sit in the background doing its thing and will stay out of the way until the appropriate time.
And as you get experienced you will see that the easy crockpot recipes can sometimes be the very best crockpot recipes. You will have favorites that you will come back to time and again.
And you will see that you magically have more time on your hands and less stress! Try it tomorrow and see!
Now back to reality. Quick! Pull yourself away from this article and hurry back to the stove. It looks like your meat is burning!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
All eyes are on you. You can almost feel their hungry eyes burning a hole in the back of your head.
And then something inevitably goes wrong.
The meat is undercooked. The rice is overcooked. The mashed potatoes are too soft. The gravy is getting cold.
Oh No!
If only you had more time! If only you didn't feel so rushed all the time! If only you started preparing the meal earlier! If only...
It looks like it's time to step back and slow things down a bit. Take a snapshot of this moment and ask yourself, "What went wrong? What are the lessons to be learned here? How can I get off this crazy cycle?"
It looks like your solution has been in your closet this whole time. Go and 'dust off that old crockpot'!
Your grandmother used it frequently and you never saw her stressing out in the kitchen. In fact she seemed to enjoy it. "What did she know that I don't know?"
And of course you remember the aroma wafting through the whole house. That memory lingers in your mind to this day.
You may be asking yourself, "Can a slow cooker actually do all this for me? Can it actually save time making a meal? How is this possible?"
I know it seems to go against logic, but the answer is "Yes, it will save you tons of time preparing a meal". Many have found this out for themselves and are loving it!
Earlier in the day you will have loaded up the crockpot with the ingredients for your meal. You then turned it on and set it to the appropriate temperature. The crockpot will just quietly sit in the background doing its thing and will stay out of the way until the appropriate time.
And as you get experienced you will see that the easy crockpot recipes can sometimes be the very best crockpot recipes. You will have favorites that you will come back to time and again.
And you will see that you magically have more time on your hands and less stress! Try it tomorrow and see!
Now back to reality. Quick! Pull yourself away from this article and hurry back to the stove. It looks like your meat is burning!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
Crock Pot Casseroles are the Quintessential One Dish Meal
I’m a fan of casseroles – meat, vegetables, and carbohydrates all in one dish. But when you really take a look, you realize as you’re cooking that casseroles are truly NOT a one dish meal. You have a pot to cook the noodles, a strainer to drain them, a pan to brown the meat, a pot to heat the cream base and combine everything in, and a baking dish to bake it in. That doesn’t seem like one dish; it seems more like five.
Then I realized there’s absolutely no reason why you couldn’t make casseroles a one dish meal by making them in your crock pot. Yet, to be fair, it’s not one dish. You do have to brown the meat before adding it to your crock pot, so you use two dishes. Still, two is better than five when it comes to dishwashing.
Following is a recipe reference – merely suggestions in how to put together a crock pot casserole. Add or delete meats, vegetables, experiment with seasonings, and create your own quintessential one dish meal.
Crock Pot Casseroles
1 pound ground meat (beef, chicken, turkey)
1 can cream based soup
1 ½ cup water
1 cup celery, chopped
2 cloves minced garlic
1 onion, chopped
16 oz frozen vegetables
8 oz cream cheese or sour cream
½ tsp black pepper
1 tsp each season salt and dry mustard
4-5 cups noodles (any strong kind such as penne, ziti, egg noodles, macaroni)
Spray crock pot with cooking spray. Brown meat and drain. If using cream cheese, melt with meat over medium heat. Transfer to slow cooker. Add remaining ingredients except noodles, mix well. Layer noodles on top. Cover and cook on low 6-8 hours or high 3-4 hours, until noodles are tender.
Side notes:
1)Depending on the noodle, you may need to mix throughout cooking time. If this is not possible, layer the noodles between the meat mixture.
2)If you are using sour cream, add during the last 30-45 minutes of cooking.
3)Get brave, experiment and enjoy your creation!
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Then I realized there’s absolutely no reason why you couldn’t make casseroles a one dish meal by making them in your crock pot. Yet, to be fair, it’s not one dish. You do have to brown the meat before adding it to your crock pot, so you use two dishes. Still, two is better than five when it comes to dishwashing.
Following is a recipe reference – merely suggestions in how to put together a crock pot casserole. Add or delete meats, vegetables, experiment with seasonings, and create your own quintessential one dish meal.
Crock Pot Casseroles
1 pound ground meat (beef, chicken, turkey)
1 can cream based soup
1 ½ cup water
1 cup celery, chopped
2 cloves minced garlic
1 onion, chopped
16 oz frozen vegetables
8 oz cream cheese or sour cream
½ tsp black pepper
1 tsp each season salt and dry mustard
4-5 cups noodles (any strong kind such as penne, ziti, egg noodles, macaroni)
Spray crock pot with cooking spray. Brown meat and drain. If using cream cheese, melt with meat over medium heat. Transfer to slow cooker. Add remaining ingredients except noodles, mix well. Layer noodles on top. Cover and cook on low 6-8 hours or high 3-4 hours, until noodles are tender.
Side notes:
1)Depending on the noodle, you may need to mix throughout cooking time. If this is not possible, layer the noodles between the meat mixture.
2)If you are using sour cream, add during the last 30-45 minutes of cooking.
3)Get brave, experiment and enjoy your creation!
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Trusty Old Crockpot Recipes for a New Generation!
Fast foods may have been the meal of choice for many busy families through the last couple of decades. But now the slow cooked, home-prepared meals are gaining in popularity! Crock pots, with their wafting aromas and 'ready to eat' meals, entice health-conscious, busy people.
And it doesn't take super human talent, skill, or effort to make a delicious meal in a crockpot - in fact there are quite a few crockpot recipes that require 5 or less ingredients! And crockpot cooking can be as simple as tossing a few ingredients into the pot before everyone leaves for the day. In the evening, the smell of slow cooked food fills the house and whets the appetite. There's no more last minute trip to the grocery store, or the endless 'what's for dinner' questions.
Rising food costs and shrinking household budgets have helped bring many nostalgic foods back to the forefront. Time stressed families, tired of eating prepackaged foods, have begun to crave the aroma of savory nutritious meals.
Pot roast, beef stew, chicken and noodles can utilize less expensive cuts of meat, which taste tender and moist after slow cooking.
Our grandmothers knew how to manage a frugal, yet efficient and productive home -- and they didn't need expensive gadgets either! Many slow cookers sell in the range of $20 to $35, and the cost is soon made up by the thriftiness of eating at home.
On the market now are the programmable crockpot slow cooker. No stirring or supervision is necessary, and once cook time has expired the smart-pot automatically shifts to a warm setting. Want a side dish with your stew? Try the dual cooker. It allows cooking of two different dishes at the same time. Worried about little hands reaching up to the counter? Try the 'cool touch' slow cooker. These can be up to 25% cooler than other slow cookers.
Although crockpots are a relatively new invention, making hearty foods that simmer all day has been around for quite a while. Whether you're cooking for just two people or a large family, make your own convenience food! Dig out some old recipes or find a new one, and enjoy flavorful foods without the hardship.
Opening the front door on a cold evening evening and being greeted by the inviting smells of a beef stew or chicken noodle soup wafting from a slow cooker - ahhh - it is truly a diner's dream come true!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
And it doesn't take super human talent, skill, or effort to make a delicious meal in a crockpot - in fact there are quite a few crockpot recipes that require 5 or less ingredients! And crockpot cooking can be as simple as tossing a few ingredients into the pot before everyone leaves for the day. In the evening, the smell of slow cooked food fills the house and whets the appetite. There's no more last minute trip to the grocery store, or the endless 'what's for dinner' questions.
Rising food costs and shrinking household budgets have helped bring many nostalgic foods back to the forefront. Time stressed families, tired of eating prepackaged foods, have begun to crave the aroma of savory nutritious meals.
Pot roast, beef stew, chicken and noodles can utilize less expensive cuts of meat, which taste tender and moist after slow cooking.
Our grandmothers knew how to manage a frugal, yet efficient and productive home -- and they didn't need expensive gadgets either! Many slow cookers sell in the range of $20 to $35, and the cost is soon made up by the thriftiness of eating at home.
On the market now are the programmable crockpot slow cooker. No stirring or supervision is necessary, and once cook time has expired the smart-pot automatically shifts to a warm setting. Want a side dish with your stew? Try the dual cooker. It allows cooking of two different dishes at the same time. Worried about little hands reaching up to the counter? Try the 'cool touch' slow cooker. These can be up to 25% cooler than other slow cookers.
Although crockpots are a relatively new invention, making hearty foods that simmer all day has been around for quite a while. Whether you're cooking for just two people or a large family, make your own convenience food! Dig out some old recipes or find a new one, and enjoy flavorful foods without the hardship.
Opening the front door on a cold evening evening and being greeted by the inviting smells of a beef stew or chicken noodle soup wafting from a slow cooker - ahhh - it is truly a diner's dream come true!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
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