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Crockpot Cooking

Mama Mangia

Mama Mangia

Super Moderator
16 Bean Soup

1 package sixteen-bean soup mix
3 bay leaves
1 tablespoon oregano crushed
2 cans no-fat chicken stock
Additional water to cover beans
3 stalks celery stalks chopped
3 carrots diced
1 large onion chopped
3 garlic cloves sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes


Combine first 5 ingredients (liquid should cover mixture by 1 to 2 inches) in crock pot. Cook on HIGH for 2 hours.

Add remaining ingredients and shift cooker to LOW and cook for an 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.
 
Beef Stew

1 pounds stew meat
1 packet Lipton beefy-onion soup mix
1 teaspoons beef bouillon
3 potatoes - (to 4) cubed
4 carrots sliced
1 celery stalk sliced
1 can whole tomatoes with their juice
1 garlic clove crushed
Salt to taste
Freshly-ground black pepper to taste
2 tablespoon cornstarch mixed with about
1 cup cold water


Put all ingredients in a slow cooker on LOW heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to HIGH and stir until thickened.

This recipe yields 4 servings.
 
Wings In Sweet And Sour Sauce

16 chicken wings
4 tablespoon wine or balsamic vinegar
1 cup apricot preserves
2 tablespoon peanut butter (optional)
1 cup ketchup
4 tablespoon prepared horseradish
1 cup finely-chopped sweet onion
1 teaspoon hot sauce (optional)



Pat the chicken wings dry and place them in the crockpot. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.

Pour the sauce over the wings. Cover the crockpot and cook on LOW until the chicken is tender, about 4 hours.
 
Crockpot Scrabble

2 cups wheat chex
2 cups corn chex
2 cups rice chex
3 cups thin pretzel sticks
1 can or jar of salted peanuts - (13 oz)
(or assorted mixed nuts)
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon seasoned salt
2 tablespoon grated Parmesan cheese
1 cup melted butter
1 cup Worcestershire sauce



In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese.

Empty bag into large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all, mixing gently with your hands.

Empty bowl into crockpot and cook on LOW for 3 or 4 hours.

Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter. Spread heated crockpot scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture.

Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale.
 
Venison Stew

2 pounds tenderized venison - (to 3 lbs) cut 1" cubes
1 green pepper chopped
1 cups French dressing
1 large onion chopped
2 carrots pared, and
cut into 1
3 celery stalks cut in 1" pieces
1 can whole tomatoes - (16 oz) mashed
1 cup quick cooking tapioca
1 whole clove garlic
1 bay leaf
Salt to taste
Freshly-ground black pepper to taste


Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow-cooker with other ingredients. Cook on LOW heat for 8 hours.
 
White Chili

1 can cooking oil spray
1 tablespoon olive oil
1 pound boneless skinless chicken breast diced
1 cup shallots chopped
3 garlic cloves minced
1 can tomatillas - (18 oz) drained, and
coarsely chopped
1 can Ro*tel tomatoes chopped, but
not drained
1 can chicken broth - (13 oz)
1 can chopped green chile peppers not drained
1 teaspoon oregano flakes
1 teaspoon coriander seeds crushed
1 teaspoon ground cumin
2 cans cannellini beans drained
3 tablespoon freshly-squeezed lime juice
1 teaspoon freshly-ground black pepper
1 cup grated sharp Cheddar cheese


Spray a large skillet with cooking spray, add olive oil and heat on medium-high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a crockpot and cook for 8 hours.

Serve with tortilla chips, sour cream, avocado dip and Mexican beer.
 
ALDILLA

1 1/2 pounds flank steak
3 teaspoons chili powder
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 large green pepper, chopped
2 large tomatoes, chopped
1/4 cup red wine
1 hot chili pepper, seeded

1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces.

2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat.

3. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover.

4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.
 
Green Chili

1 medium pork roast
1 large can green chiles not pickled
1 large can tomatoes
1 large onion diced
1 small can hot jalapeños - (4 oz) diced, (optional)
Salt to taste
Freshly-ground black pepper to taste


Cover roast with water in crockpot and simmer overnight or approximately 8 hours. Let cool.

Take meat off bone and separate into smaller pieces. Add meat, tomatoes, chiles and diced onions to the broth. Add about 2 teaspoons salt and 1/2 teaspoon pepper. Let simmer another 8 hours. Thicken with flour and water.

Let set overnight in refrigerator. Serve the next day alone, with tortillas or over burritos.
 
Greek Stew

3 pounds stewing beef
1 pounds small onions - (abt 7)
3 garlic cloves minced
1 can tomatoes - (28 oz)
1 cup beef stock
1 can tomato paste - (5 1/2 oz)
2 tablespoon red wine vinegar
2 teaspoons dried oregano
1 teaspoon salt
Freshly-ground black pepper to taste
1 cup all-purpose flour
1 cup cold water
1 sweet green pepper chopped
1 cup crumbled feta cheese
2 tablespoon chopped fresh parsley


Cut beef into 1-inch cubes, trimming off any fat. Cut onions into wedges leaving root end intact. Put meat and onions into slow cooker along with garlic and tomatoes. Combine beef stock, vinegar, oregano, salt and pepper and add to slow cooker, stirring gently to blend. Cook on LOW for 8 to 9 hours or HIGH for 6 hours.

Add flour and water mixture and chopped green pepper. Cook on HIGH for 15 minutes or until thickened. Serve sprinkled with feta and parsley.
 
Crock Roast And Veggies

3 pounds boneless roast - (to 4 lbs)
5 potatoes peeled, quartered
6 carrots - (to 7) peeled, sliced
1 small onion
2 tablespoon Worcestershire sauce
1 tablespoon Season-All
2 cans golden mushroom soup
1 cup water




Put all ingredients in crock pot and cook on LOW for 8 to 10 hours.
 
CROCKETTE RICE PUDDING

2 Cups Milk
1/3 Cup Rice
1/4 Cup Sugar
1 Egg
1 tsp. Butter
1 tsp. Vanilla
1/8 tsp. Cinnamon
Pinch of Salt
Pinch of Nutmeg

Grease Crockette. Disolve sugar in milk and mix all ingredients together. Put in Crockette. Cook on high for 6 hours, stirring occasionally.
 
Crocked Beef

2 pounds stewing beef cubes
1 package Lipton onion soup - (2 envelopes)
1 stick margarine - (1/2 cup)




Place all ingredients in the crockpot -- cook on LOW all day long or on HIGH for 4 to 5 hours.
 
Crock Pot Venison Barbecue

3 pounds boneless venison chunks
1 large onion
1 cup chopped green pepper
Water
2 teaspoon instant beef bouillon
1 can tomato soup - (10 to 11 oz)
1 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon paprika
2 tablespoon brown sugar
Buns



Instructions
Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid.

Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.

Spoon over toasted bun halves to serve.
 
Crocked Kielbasa

1 pound lean ground beef
1 pound kielbasa sausage sliced
1 can whole tomatoes - (28 oz)
undrained
1 package frozen French-cut green beans - (9 oz)
1 can pitted whole black olives - (6 oz) drained
1 cup red wine
2 garlic cloves - (to 3) minced
1 medium onion sliced in rings
1 medium green pepper chopped
1 teaspoon basil crushed
1 teaspoon oregano crushed
1 teaspoon thyme crushed
1 teaspoon freshly-ground black pepper
1 pound pasta of your choice
4 ounces Parmesan cheese grated



Instructions
In a medium skillet, saute ground beef. When browned, transfer to crockpot. Add all other ingredients except pasta and Parmesan. Simmer on LOW for 6 to 8 hours.

Cook pasta according to directions. Ladle kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.
 
Crock Pot Chow Mein

1 can mushrooms - (4 oz)
1 pounds cubed round steak
4 celery stalks
2 medium onions
1 cup hot water with
3 bouillon cubes
3 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 can Chinese vegetables - (16 oz)
2 tablespoon cornstarch
2 tablespoon water



Instructions
Cook all on LOW for 8 to 10 hours in crockpot -- 1 hour before serving, add Chinese vegetables and cornstarch and water.
 
Crock Pot Cider Pork Stew

2 pounds lean boneless pork
3 tablespoon flour
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon freshly-ground black pepper
6 carrots
4 potatoes
2 onions
1 apple
2 cups apple cider
1 tablespoon vinegar
1 cup cold water
1 cup flour



Instructions
Cube boneless pork, slice onion and carrot, quarter potatoes, and chop the apple. Combine 3 tablespoons flour, salt, thyme and pepper, toss with meat.

Put carrots, potatoes, onion and apple in cooker. Top with meat cubes. Combine apple cider and vinegar, pour over meat. Cover, cook on LOW for 10 to 12 hours.

Turn cooker to HIGH. Blend 1/4 cup flour and 1/2 cup cold water, blend well. Stir into liquid in crock pot. Cover, cook 15 minutes or until thickened. Season to taste.
 
Crock Pot Cube Steak And Gravy

2 pounds steak - (to 2 1/2 lbs)
Salt to taste
Freshly-ground black pepper to taste
Flour for dredging
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water



Instructions
Dip the salt and peppered steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on LOW 6 to 8 hours.

Excellent when served with mashed potatoes or rice.
 
Crock Pot Dried Beef Casserole

2 cups uncooked elbow macaroni
2 cans cream of mushroom soup - (10 oz ea)
1 jar dried beef - (5 oz) shredded
(or two 3 oz packages dried beef)
1 cups cubed Cheddar cheese
1 tablespoon butter or margarine
4 hard-cooked eggs diced
1 medium onion chopped
2 cups evaporated milk



Instructions
Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on LOW 5 to 7 hours or HIGH for 3 hours.
 
Crock Pot French Onion Soup

3 Large Onions; thinly sliced
½ cup Butter or margarine
2 Tablespoons Instant beef bouillon;
4 cup Hot water
1 teaspoon Worcestershire sauce
½ teaspoon Salt
4 Slices French bread; toasted
¼ cup Parmesan cheese; grated

In a skillet, cook onions in butter, until lightly browned.

In crockpot combine browned onions in butter with bouillon, water, Worcestershire sauce and salt.

Cover and cook on low 4-6 hours.

Top each bowl with toasted French bread, sprinkled with cheese.
 
Crock Pot German Potato Salad

2 potatoes sliced
1 cup chopped onions
1 cup sliced celery
1 cup diced green peppers
1 cup vinegar
1 cup oil
Chopped fresh parsley
Sliced bacon cooked, crumbled



Instructions
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook on LOW for 5 to 6 hours in crock pot. Add sugar if needed.

Garnish with bacon and parsley.
 
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