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
Thursday, September 10, 2009
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
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