January 16, 2010

Slow Cooker Hearty Steak and Tater Soup

Every spoonful of this hearty soup is brimming with beef and potatoes in a rich broth.
Prep Time: 20 min
Total Time: 9 hours 50 min
Makes: 9 servings (1 1/2 cups each)
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1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) Green Giant® sliced mushrooms, undrained
1/2 cup water
1/2 cup Gold Medal® all-purpose flour

Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.

For accurate cooking times and proper doneness, cut all meats and vegetables into the sizes specified in a recipe.
Serve-With Warm sourdough bread, a salad of sliced tomatoes and cucumbers in an herb vinaigrette dressing and glasses of cold apple cider or beer create a stick-to-your-ribs meal.

Sprinkle each serving with shredded Monterey Jack cheese and chopped fresh parsley.


* One 3 to 4 pound hen cut into serving pieces
* 3 cups long grain rice - uncooked
* 1/4 cup cooking oil
* 3 medium white onions - chopped fine
* 6 cups chicken stock
* 1 tablespoon salt, or to taste
* 2-1/2 teaspoons granulated garlic
* 1 cup green onions - chopped
* 1/2 cup green peppers
* 1/2 cup celery - chopped fine
* 1/4 teaspoon black pepper
* Red pepper to taste
* 2 tablespoons Louisiana hot sauce

Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of Chicken stock. Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough chicken stock to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.

Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.

Yield: 6 to 8 generous servings.

Sweet 'n' Sour Curry Chicken

4 Servings Prep: 15 min. Cook: 4 hours
* 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
* 1 can (14-1/2 ounces) stewed tomatoes, cut up
* 1 large green pepper, cut into 1-inch pieces
* 1 large onion, sliced
* 1/2 cup mango chutney
* 2 tablespoons cornstarch
* 1-1/2 teaspoons curry powder
* 1/4 cup water

# n a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper,
# onion and chutney. In a small bowl, combine the cornstarch, curry
# powder and water until smooth; stir into chicken mixture.

# Cover and cook on low for 4 hours or until chicken juices run clear.
# Yield: 4 servings.

Slow Cooker-Beef Bourguignon

1 Cup Dry red wine 2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt

Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, sauté bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

7½ hours | 15 min prep


* 1 large sweet potato, peeled and cut into 1/2 inch dice (about 1 lb)
* 1 lb len pork loin, cut into 1 inch pieces
* 14 1/2 ounces canned diced tomatoes with mild green chilies
* 1 medium garlic clove, minced
* 1/4 cup orange juice
* 2 medium scallions, chopped (green parts only)
* 1/2 teaspoon salt
* 1/4 teaspoon cumin
* 1/4 teaspoon black pepper
* 1 1/2 tablespoons fresh lime juice
* 2 tablespoons fresh cilantro, chopped

1. Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin, and pepper in a 4 to 5 qt crock pot, cover and cook on low setting.
2. Stir in lime juice and cilantro, cover slow cooker and cook for 5 minutes.

Bourbon Chicken

35 min | 15 min prep


* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Barbecued Pork Chop Supper

8 Servings Prep: 10 min. Cook: 8 hours

* 6 small red potatoes, cut into quarters
* 6 medium carrots, cut into 1-inch pieces
* 8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 bottle (28 ounces) barbecue sauce
* 1 cup ketchup
* 1 cup cola
* 2 tablespoons Worcestershire sauce

* Place potatoes and carrots in a 5-qt. slow cooker. Top with pork
* chops. Sprinkle with salt and pepper. In a small bowl, combine the
* barbecue sauce, ketchup, cola and Worcestershire sauce; pour over
* chops.

* Cover and cook on low for 8-9 hours or until meat and vegetables are
* tender. Yield: 8 servings.

Bacon Ranch Slow Cooked Chicken - Crock Pot

6 oz.(2) bags. bacon bits
* 1 teaspoon instant minced garlic
* 1 (1 ounce) package hidden valley ranch dressing mix
* 1 (10 1/2 ounce) can cream of chicken soup
* 16 oz. sour cream
* 4 boneless skinless chicken breasts
* egg noodles, Prepared

1. Combine the first 5 ingredients.
2. Pour over chicken in slow cooker.
3. Cook 3-4 hours on high, or until chicken is done.
4. Serve over hot noodles.

tested by: Adele Michael - My Sister made it and feed her grand children and they loved it.
Take 2 cups broccoli and steam it, add to dish right before you serve it, it's yummy and the children love it,

Options: I took 2 boxes of frozen Spinach thawed and squeezed the liquid out of it, and add to mixture.
My favorite.