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  1. #16
    Senior Member momof3cuteboys's Avatar
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    Default Slow cooker reciepe - Scalloped potatoes and ham‏

    3 pounds potatoes peeled & thinly sliced
    2 cup grated cheese
    1/2 cup chopped onion
    3 cup cooked ham
    1- 10 oz can cream of celery soup (can use mushroom)
    1/2 cup water
    1/2 tsp garlic powder
    1/4 tsp salt
    1/4 tsp pepper

    Mix soup, water & spices. Layer potatoes & ham & onion in slow cooker. Put part of liquid in middle of potatoes & ham with 1/2 of the cheese. Finish layering & put rest of cheese on top than pour rest of liquid evenly over the top. Cook for 4 hrs on high.

  2. #17
    Senior Member momof3cuteboys's Avatar
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    Default Cheesy Chicken and Rice Casserole

    1 can cream of chicken soup
    1 1/3 cups water
    3/4 cup uncooked regular long-grain rice
    1/2 tsp onion powder
    1/4 tsp pepper
    2 cups frozen mixed vegetables
    4 skinless, boneless chicken breast
    1/2 cup shredded cheese

    Stir soup, water and rice, onion powder, pepper and vegetables in 11x8 shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375 for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand. Stir rice before serving.

  3. #18
    Senior Member momof3cuteboys's Avatar
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    Default Shipwreck Casserole‏

    1 can tomato soup

    2 large onions

    1 pound lean hamburger

    1 cup chopped celery

    1 can water (use soup can)

    2 large potatoes

    1/2 cup uncooked rice

    1 cup chopped carrots

    In a large casserole arrange sliced onion, potatoes and hamburger. Sprinkle rice over meat, add celery and carrots. Add tomatoe soup and can of hot water. Season and bake until well done. Approximately 1 1/2 hours at 350 degrees.

  4. #19
    Senior Member momof3cuteboys's Avatar
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    Default Frankfurter Casserole‏

    4 slices bacon

    1 10 3/4 can condensed cream of mushroom soup

    1 tbsp minced onion

    1/2 tsp salt

    1 8 oz can peas, drained

    1 16 oz can whole kernel corn, drained

    1 15 oz can sliced potatoes, drained

    1 10 oz can mushroom pieces

    6 hotdogs, sliced

    Preheat oven to 350 degrees. Slice hotdogs into coins and slice bacon in 1/2 inch pieces. Fry bacon over medium heat until crisp and drain on paper towels. Place soup, mushroom pieces, onion and salt into 2 qrt casserole dish. Stir in peas, corn, potatoes and sliced hotdogs. Sprinkle bacon over the top. Place in preheated oven and set timer for 45 minutes.

  5. #20
    Senior Member momof3cuteboys's Avatar
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    Default Taco Casserole‏

    1 pound ground beef

    1 can (15 ounces) chili beans

    1 can (8 ounces) tomato sauce

    2 tablespoons taco sauce

    2 to 4 teaspoons chili powder

    1 teaspoon garlic salt

    2 cups coarsely broken tortilla chips

    1 cup dairy sour cream

    1/2 cup sliced green onions (with tops)

    1 tomato chopped

    1 cup shredded cheddar or monterey jack cheese (about 4 ounces)

    Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic salt. Heat to boiling.

    Place chips in ungreased 2 quart casserole or 12x71/2x2 inch backing dish. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Cook uncovered in 350 oven until hot and bubbly, 20 to 30 minutes. Arrange additional tortilla chips around edge of casserole. Serve with shredded lettuce, chili peppers and taco sauce if desired.

    6 servings.

  6. #21
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    Default Really Easy Yummy Pot Roast

    Another stolen recipe that turned out amazing!!!!

    1-3lb chuck pot roast
    1-packet of brown gravy powder (or au jus)
    1-packet of ranch dressing (or dip) powder
    1-packet of italian dressing powder
    3-or so cups of water
    5-cups fresh veggies (potatoes, carrots, onions, etc.)

    Roll the roast in the combined powders in the crock pot, add vegetables underneath and around the roast, then dump a cup of water on it all. Cook on low 8 hours, take the roast and veggies out of the crock pot, add 2 cups water into the pot, turn it on high 15 minutes, and use as a gravy if you want. Use more or less water depending on how it looks! eta: lol I didn't know this, dh said he added some cornstarch to thicken the gravy, if you don't it's really watery like an au jus

    Can shred the leftover roast for fajitas or whatever the next day!!
    Last edited by RetroMama; 08-09-2009 at 05:05 PM.

  7. #22
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    Default

    Saucy Pork Chops Recipe | Taste of Home Recipes

    Just Slow Cooking Recipes - Lots of slowcooking recipes for you to browse.

    Slow Cooker Lasagna - All Recipes

    if you have a couple of slow cookers...

    do a main (pot roast)
    then add another slow cooker (cheesy potatoes)
    and steam your veggies...

  8. #23
    Ana
    Ana is offline
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    Default

    In Hecate's crockpot today:

    Captain's Curry

    1 to 1.5 lbs skinless chicken (I use boneless chicken breasts)
    1 onion, 1 stalk celery, chopped
    2 cloves garlic
    1 tbsp curry, 1.2 tsp chilli powder
    1/s tsp allspice
    1 tsp cinnamon
    1 tbsp flour
    3/4 cup chicken broth
    1 apple
    1 c coconut milk

    Brown chicken in a bit of oil. Put into brockpot. Saute onions and celery till softened, add galic, cook 1 minute, add spices and flour, cook 1 minute, add broth, stir till smooth and thickened. add chopped apple and put into crockpot for 4-5 hrs on low or 2 - 3 hrs on high. Stir in coconut milk before serving over hot rice.

  9. #24
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    Default

    I like veggies in my stew.

    1 tough steak you're upset your butcher sold you (or 1 pack stewing beef)
    2 potatoes cubed
    2 carrots chunked
    1 large onion
    1 small can tomato sauce
    1/2 cup beef broth
    salt and pepper

    You can toss in any veggies you have on hand. I have a tomato in mine tonight, celery works too.

    Put in a small crockpot or double and put into a large crockpot and cook on low 8ish hours or high 4ish hours.

    It's lovely served with crusty bread, I love my breadmaker's timer function.

  10. #25
    Senior Member Hunter's Mom's Avatar
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    Default Easy as KD Stovetop Mac n Cheese

    Food Network's Alton Brown's recipe. I love it. It's quick, easy and beats the heck outta that powdered stuff!

    * 1/2 pound elbow macaroni (2 cups)
    * 4 tablespoons butter
    * 2 eggs
    * 6 ounces evaporated milk (3/4 cup)
    * 1/2 teaspoon hot sauce
    * 1 teaspoon kosher salt
    * Fresh black pepper
    * 3/4 teaspoon dry mustard
    * 10 ounces sharp cheddar, shredded (2.5cups)

    Directions

    In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

    Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.



  11. #26
    Senior Member HKmom2SK's Avatar
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    This is AMAZING and I actually didn't enjoy my ribfest pulled pork this year because of it:

    Slow Cooker Pulled Pork
    5-6 lb. pork shoulder/pork butt
    1 medium onion, thinly sliced
    1 cup ketchup
    2/3 cup apple cider vinegar
    1/2 cup brown sugar
    1/2 cup tomato paste
    3 tbsp Worcestershire sauce
    3 tbsp mustard
    2 tsp paprika
    2 tsp garlic powder
    pinch cayenne pepper
    1 1/2 tsp salt
    1 1/2 tsp ground black pepper
    3/4 cup water
    Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.
    In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.
    Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
    Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.
    Serve on soft sandwich rolls, topped with extra barbecue sauce.
    Serves 10-12.

  12. #27
    Senior Member HKmom2SK's Avatar
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    just made ribs in the crock yesterday...
    ribs, diana's sauce and like 1/2 cup of water... mmmmmmmmmmmmmmmmmmmmmmm so good!!!


    "The past is history, the future a mystery but today is a gift. That's why they call it the present."

  13. #28
    Expert Forum User The Ultimate London Mom!
    AuntPetunia's Avatar
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    Default Slow cooker Veggie Red Beans and Rice

    Never made this before and wasn't sure what to expect, but it was so good! Rave reviews from the kids and DH. I added diced chicken bc we had half a rotisserie one left over.

    Ingredients
    • 1 Tablespoon olive oil
    • 3 cloves garlic
    • 1 medium yellow onion
    • 3 leeks
    • 1 medium green pepper
    • 2 medium white potatoes
    • 1 cup baby carrots
    • 2 15.5 ounce cans kidney beans, rinsed and drained
    • 4 cups vegetable broth
    • 1 Tablespoon chili powder
    • 1 teaspoon salt
    • 1/4 teaspoon coarse ground black pepper
    • 3 cups cooked brown rice
    • Tabasco sauce, optional

    Method
    Heat oil in crock pot on high setting. Using a garlic press, crush garlic cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables. Chop onion into large chunks, as for a stew and stew into crock pot. Slice white ends of the leeks into 1/4" rounds, discarding green tops and stir into crock pot. Chop green pepper into large chunks and stir into crock pot. Chop potatoes into eight pieces each, leaving skins on. Add potatoes, carrots, beans broth, chili powder, salt and pepper to crock pot. Stir all the ingredients together well. Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low. Serve red beans over a bed of rice accompanied with Tabasco sauce, if desired.

    Very Veggie Slow Cooked Red Beans and Rice

  14. #29
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    Vegetarian Butternut Squash Chili in Crock Pot

    2 cans of beans rinsed and drained (kidney, black, chick peas)
    2 - 2 1/2 cups of chopped butternut squash
    1 can of diced tomatoes with juice
    1 1/2-2 cups of chopped onion (2-3 onions)
    1 cup of vegetable broth
    1 1/2 Tablespoons of chili powder
    2 bay leaves
    2-3 cloves of garlic

    Combine all ingredients . Cook covered on Low for 8-10 hours or on High for 4-5 hours.

    Makes about 7 cups.

    Enjoy
    Granola is a Mum to 2 wonderful boys

  15. #30
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    Turkey and Stuffing - yummy!

    Turkey and Stuffing Bake - Martha Stewart Recipes

    Ingredients

    2 tablespoons extra-virgin olive oil
    2 pounds ground turkey (85 percent lean) or ground chicken
    1 teaspoon rubbed sage
    3 tablespoons all-purpose flour
    3 1/2 cups low-sodium chicken broth
    Coarse salt and ground pepper
    1 yellow onion, diced medium
    3 celery stalks, diced medium
    1 loaf crusty white bread, cut into large cubes (8 cups)
    2/3 cup dried cranberries
    2 large eggs, lightly beaten
    2 tablespoons unsalted butter, cut into small pieces
    Directions

    Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. Add sage and flour and stir to coat. Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.

    Rinse out skillet; wipe dry. Return to heat and add 1 tablespoon oil. Add onion and celery and cook until softened, 8 minutes. Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined. Stir in eggs. Spoon bread mixture over turkey mixture; dot with butter. Bake until juices are bubbling and bread is golden brown, 20 to 25 minutes. Let cool 10 minutes before serving.
    Leslie




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