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Crockpot recipes1 Document Transcript

  • 1. E−Cookbooks Crockpot Recipe Sampler VJJE Publishing Co.
  • 2. E−Cookbooks Crockpot Recipe Sampler Table of ContentsIntroduction.........................................................................................................................................................1Personalized Cooking Aprons ...........................................................................................................................2Autumn Pork Chops .........................................................................................................................................3Beef Bourguinon................................................................................................................................................4Chicken Livers ..................................................................................................................................................5Chinese Country Ribs .......................................................................................................................................6Coca−Cola Pot Roast .......................................................................................................................................7Corned Beef And Cabbage ...............................................................................................................................8Crockpot Corn ..................................................................................................................................................9Enchiladas ........................................................................................................................................................10Fall Lamb And Vegetable Stew .....................................................................................................................11French Onion Beef ..........................................................................................................................................12Fresh Artichokes .............................................................................................................................................13Ham And Scalloped Potatoes .........................................................................................................................14Hawaiian Chicken Breasts .............................................................................................................................15Home−Style Bread Pudding ...........................................................................................................................16Hungarian Goulash .........................................................................................................................................17Italian Chicken ................................................................................................................................................18Lemon Roast Chicken.....................................................................................................................................19Marinated Beef Pot Roast ..............................................................................................................................20Meatloaf ...........................................................................................................................................................21New England Boiled Dinner ........................................................................................................................22Potato Stuffed Cabbage ..................................................................................................................................23Savory Swiss Steak ..........................................................................................................................................24 i
  • 3. E−Cookbooks Crockpot Recipe Sampler Table of ContentsSlow Cook Jambalaya.....................................................................................................................................25Super Easy Crockpot Roast.............................................................................................................................26Sweet & Sour Chicken ....................................................................................................................................27 ii
  • 4. Introduction Crockpot Recipe Sampler Enjoy 100,000 World Class Recipes: Visit The E−Cookbooks Library We encourage you to pass along this e−cookbook to a friend ... Show them you have good taste! Free Recipes In Your Email! Subscribe to the VJJE Recipe Weekly and enjoy new recipes each week. Its fun and its FREE! Click Here To SubscribeIntroduction 1
  • 5. Personalized Cooking Aprons a great gift idea for anyone ... including yourself! Well inscribe two lines of YOUR text in a variety of colors YOU choose. You can be like a professional chef with a name and title! Create a personalized cooking apron for yourself or as a great gift idea for anyone that cooks. Or, choose from over thirty professionally designed styles of aprons with colorful themes. Click HERE For Cooking Aprons!Personalized Cooking Aprons 2
  • 6. Autumn Pork Chops6 Thick pork chops2 Medium acorn squash3/4 teaspoon Salt2 tablespoons Margarine, melted3/4 cup Brown sugar3/4 teaspoon Kitchen Bouquet1 tablespoon Orange juice1/2 teaspoon Orange peel, gratedTrim excess fat from pork chops. Cut each squash into 4 or 5 crosswaysslices; remove seeds. Arrange 3 chops on bottom of crockpot. Place allsquash slices on top; then another layer of three remaining chops. Combinesalt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon overchops. Cover and cook on low 6−8 hours or until done. Serve one or twoslices of squash with each pork chop.Autumn Pork Chops 3
  • 7. Beef Bourguinon4 pounds lean beef, cubed1 cup red wine1/3 cup oil1 teaspoon thyme1 teaspoon black pepper8 slices bacon, diced2 cloves garlic, crushed1 onion, diced1 pound mushrooms, sliced1/3 cup flourMarinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnightin the fridge. In large pan, cook bacon until soft. Add garlic and onionsauteeing until soft. Add mushrooms and cook until slightly wilted. Drainbeef reserving liquid. Place beef in slow cooker. Sprinkle flour over thebeef stirring until well coated. Add mushroom mixture on top. Pour reservedmarinade over all. Cook on LOW 8−9 hrs.Beef Bourguinon 4
  • 8. Chicken Livers1 pound Chicken livers1/2 cup Flour1 teaspoon Salt1/4 teaspoon Pepper3 Bacon slices, diced3 Green onions, with tops, chopped1 cup Chicken bouillon1 can (10 1/2 oz.) Golden Mushroom soup1 can Sliced mushrooms, 4−ounce (drained)1/4 cup White wine −− dry or sauterneCut chicken livers into bite−size pieces; toss in flour, salt and pepper.Fry bacon pieces in large skillet; remove when brown. Add flour−coatedchicken livers and green onion to bacon grease in skillet; saute until lightlybrowned. Pour chicken bouillon into skiIlet and stir into drippings. Pourall into crockpot. Add browned bacon bits and all remaining ingredients.Cover and cook on Low 4 to 6 hours. Serve over rice, toast or butterednoodles.Chicken Livers 5
  • 9. Chinese Country Ribs2 cups Ketchup2 tablespoons Honey2 tablespoons White Vinegar2 tablespoons Soy sauce1/4 teaspoon Five spice powder, (opt.)1 small Onion: finely chopped2 teaspoons Fresh ginger, minced1 Garlic clove, minced1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water4 pounds Country ribs:, cut into individualHot cooked riceIn a 3−1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,five−spice powder, onion, ginger and garlic. Position a broiler rack 6inches from the saurce of the heat and preheat the broiler. Broil the ribs,turning once, until browned. About 10 minutes. Transfer the ribs to the slowcooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribsare tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover withaluminum foil to keep warm. Skim the fat from the surface of the sauce. In amedium saucepan bring the sauce to a simmer over a medium heat. Cook untilreduced to about 1 cup. (6−8 minutes) Stir in the cornstarch mixture andcook just until thickened. Pour the sauce over ribs and serve immeadiatelywith hot cooked rice.Chinese Country Ribs 6
  • 10. Coca−Cola Pot Roast3 pounds Beef2 tablespoons Oil1 can Tomatoes1 cup Coca−Cola1 each Onions, chopped1 package Spaghetti sauce mix1−1/2 teaspoons Salt1/2 teaspoon Garlic saltBrown meat in oil for ten minutes on each side; remove to crockpot. Drainfat. Break up tomatoes in their juice; add remaining ingredients, stirringuntil spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer untilmeat is tender. Thicken gravy; serve over sliced meat.Coca−Cola Pot Roast 7
  • 11. Corned Beef And Cabbage2 medium Onions, sliced2 1/2 pounds Corned beef brisket1 cup Apple juice1/4 cup Brown sugar, packed2 teaspoons Orange peel, finely shredded2 teaspoons Prepared mustard6 Whole cloves6 Cabbage wedgesPlace onions in crockpot. Trim away any fat that might be present on thebrisket. If needed, cut brisket to fit into crockpot; place on top ofonions. In a bowl, combine apple juice, sugar, orange peel, mustard, andcloves; pour over brisket. Place cabbage on top of brisket. Cover; cook onlow setting for 10 to 12 hours or high setting for 5 − 6 hours.Corned Beef And Cabbage 8
  • 12. Crockpot Corn1 large Bag frozen corn8 ounces Pkg. cream cheese1 Stick margarineSalt and pepper to tasteMelt cream cheese and margarine in microwave. Spray crockpot with vegetablespray. Put melted cream cheese and margarine in crockpot. Add corn, salt andpepper. Cook in crockpot for two hours on low.Crockpot Corn 9
  • 13. Enchiladas1 pound Hamburger1 Onion, chopped4 1/2 ounces Can chopped chilies1 can Mild enchilada sauce10 1/2 ounces Golden mushroom soup10 1/2 ounces Cheddar cheese soup10 1/2 ounces Cream of mushroom soup10 1/2 ounces Cream of celery soup1 package tortilla chipsBrown hamburger and chopped onion, pour off grease. Put all ingredients incrock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15minutes before you are ready to eat, add tortilla chips and stir.Enchiladas 10
  • 14. Fall Lamb And Vegetable Stew2 pounds Lamb stew meat2 Tomatoes1 Summer squash1 Zucchini1 Potatoes1 can Mushrooms, sliced1/2 cup Bell peppers, chopped1 cup Onions, chopped2 teaspoons Salt1 each Garlic cloves, crushed1/2 teaspoon Thyme leaves1 each Bay leaves2 cups Stock, chicken2 tablespoons Butter2 tablespoons FlourPeel, seed, and chop tomatoes. Slice summer squash and zucchini. Dicepotatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,and bay leaf into stock; pour over lamb and vegetables. Cover and cook onlow 8 hours. (Dont peek. Lifting the lid prolongs cooking time.) Turn tohigh. Blend flour and butter, then shape into small balls. Drop into stewand cook, stirring several times, until thickened. Serve over hot noodles orrice.Fall Lamb And Vegetable Stew 11
  • 15. French Onion Beef1 1/4 pounds Boneless beef round steak1 package (8 oz) fresh sliced mushrooms1 large Onion sliced into rings1 can French onion soup condensed1 package 15 minute herb stuffing mix1/4 cup Margarine or butter, melted4 ounces Shredded mozzarella cheeseCut beef into 6 serving−size pieces. Layer half of the beef, mushrooms andonion in 3 1/2 to 4−quart slow cooker; repeat layers. Pour soup overingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours oruntil beef is tender and no longer pink. Before serving, toss stuffing mixand contents of seasoning packet with melted margarine and 1/2 cup liquidfrom pot. Place stuffing on top of contents in slow cooker; cover. Increaseheat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinklewith cheese; cover. Cook until cheese is melted.French Onion Beef 12
  • 16. Fresh Artichokes2 large Fresh artichokes6 cups −Water, hot4 slices Lemon, thin slices1/3 cup Butter; or margarine, melted3 tablespoons Lemon juice1/4 teaspoon Seasoned saltWith sharp knife, slice about 1" off top of each artichoke; cut off stemnear base. With scissors, trim about 1/2" off top of each leaf. With sharpknife, halve each artichoke vertically; then scoop out and discard the fuzzycenter or choke. Place artichoke halves in slowcooker; add hot water andlemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain;serve with sauce. Lemon butter sauce − combine all ingredients.Fresh Artichokes 13
  • 17. Ham And Scalloped Potatoes8 slices Of ham10 medium Potatoes, thinly sliced1 cup Grated Cheddar2 Onions, thinly sliced1 can Cream of mushroom soupPaprikaSalt and pepper to tasteToss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt andpepper, then grated cheese. Repeat with remaining half. Spoon undiluted soupover top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High:4 hours).Ham And Scalloped Potatoes 14
  • 18. Hawaiian Chicken Breasts4 Green onions3 Tablespoons Butter4 Chicken breast halvesFlour seasoned withsalt and pepper1 Can sliced pineapple, (14 Ounces)1 AvocadoRice; hot, butteredChop onions using only 1" of green tops. Saute in 1 T of butter untilglazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Sautein butter until brown on both sides. Transfer to crock pot. Drain pineapple.Pour juice over chicken. Cover and cook on low 3−4 hours (high 1 1/2 − 2hours) or until breasts are tender. Saute pineapple slices in butter untilgolden. Place on heated plater. Top each with a chicken breast. Sliceavocado into 8 lengthwise strips. Place 2 strips on each chicken breast.Serve pan drippings over rice.Hawaiian Chicken Breasts 15
  • 19. Home−Style Bread Pudding2 Eggs, slightly beaten2 1/4 Cup Milk1 Teaspoon Vanilla1/2 Teaspoon Cinnamon1/4 Teaspoon Salt2 Cup 1−inch bread cubes1/2 Cup Brown sugar1/2 Cup Raisins or chopped datesIn medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,bread, sugar, and raisins or dates. Pour into 1 1/2−qt. baking dish. Placemetal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Setbaking dish on trivet. Cover pot; cook on high for about 2 hours. Servepudding warm or cool.Home−Style Bread Pudding 16
  • 20. Hungarian Goulash2 Pounds Round steaks, cut in 1/2" − cubes1 Cup Chopped onion1 Clove garlic, minced2 Tablespoon Flour1 Teaspoon Salt1/2 Teaspoon Pepper1−1/2 Teaspoon Paprika1/4 Teaspoon Dried thyme, crushed1 (14 1/2 oz) can tomatoes1 Cup Sour creamNoodlesPut steak cubes, onion, garlic in crockpot. Stir in flour and mix tocoat steak cubes. Add all remaining ingredients except sour cream. Stirwell. Cover and cook on Low 8−10 hours Add sour cream 30 minutes beforeserving, and stir in thoroughly. (High: 4−5 hours, stirring occasionally.)Serve over hot buttered noodles.Hungarian Goulash 17
  • 21. Italian Chicken1 frying chicken, cut into pieces1 teaspoon seasoned salt1/4 cup flour1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons Parmesan cheese, grated1/2 cup chicken stock1 can mushrooms, drained1/2 teaspoon paprikazucchini, sliced into medium piecesfreshly ground black pepperparsley to garnishSprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,and paprika. Coat chicken pieces with mixture. Place zucchini in bottom ofCrockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cookon low for 6 to 8 hours or until tender. Turn control to high, addmushrooms, cover, and cook on high for another 10−15 minutes. Garnishwith freshly ground black pepper and parsley.Italian Chicken 18
  • 22. Lemon Roast ChickenChicken whole1 dash Salt1 dash Pepper1 teaspoon Oregano2 Cloves minced garlic2 tablespoons Butter1/4 cup Water3 tablespoons Lemon juiceWash chicken,pat dry, season with salt and pepper. Sprinkle 1/2 oregano andgarlic inside cavity. Melt butter in large frying pan. Brown chicken on allsides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water tofry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW8 hours. Add lemon juice in the last hour of cooking. Transfer chicken tocutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve withsome juice spooned over chicken.Lemon Roast Chicken 19
  • 23. Marinated Beef Pot Roast3 pounds roast, trimmed2 tablespoons oilFlour and water paste, optional1 cup tomato juice3 tablespoons mustard, prepared4 tablespoons worcestershire sauce1 teaspoon basil1 teaspoon oregano1 teaspoon onion powder1 teaspoon garlic salt1/4 teaspoon fresh ground black pepperCombine marinade ingredients and pour over roast in a shallow bowl. Coverand refrigerate overnight or for 24 hrs. Remove meat from marinade and patdry with paper towels. Heat oil in large skillet and brown meat on allsides. Place in cooker. Cover and cook on LOW 8−10 hrs. serve withaccumulated gravy. (This may be thickened in a saucepan with flourand water paste if you wish.)Marinated Beef Pot Roast 20
  • 24. Meatloaf1/2 cup whole milk2 white bread slices1−1/2 pounds ground beef2 eggs1 small onion, peeled1−1/2 teaspoons salt1/2 teaspoon pepper1 teaspoon dry mustard12 ounces tomatoes, wholePlace the milk and the bread in a large mixing bowl, and let stand until thebread has adsorbed all the milk. With two forks, break the bread intocrumbs. Beat the ground beef into the crumbs until well mixed. make a hollowin the center of the meat and break the eggs into it. Beat the eggs alittle; then grate the onions into the eggs. Add salt, pepper and mustard.Beat the eggs into the beef. Shape into a round cake and place in the slowcooker. Drain the tomatoes, and place them on the meat. Cover and cook onLow for 5 to 7 hours. Before serving, uncover the pot; turn the heat toHigh, and bubble away some of the sauce. It should be thick, not thin.Meatloaf 21
  • 25. New England Boiled Dinner3 pounds Corned beef6 Carrots, cut in half Lengthwise6 Potatoes, cut in half Lengthwise1 medium Size head of cabbage3 cups Water6 Turnips, cut in quartersPlace corned beef and water in Crock Pot Cooker.Cover. Set on high. Whensteaming vigorously,set to medium and continue cooking 2 1/2 hours. Removemeat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker. Placemeat on top of vegetables. Cover and when mixture is steaming briskly, set tomedium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.New England Boiled Dinner 22
  • 26. Potato Stuffed Cabbage1 head cabbage5 pounds potatoes, peeled2 onions1/2 cup rice, raw1 teaspoon dried dill weed1/4 teaspoon black pepper, ground2 egg whites28 ounces tomatoes1 apple, peeled and sliced1/4 teaspoon ground gingerParboil cabbage and separate the leaves. Slice off part of the heavy stalkof each leaf by slicing parallel to the leaf (do not cut into the leaf).Grate potatoes, small inner leaves of cabbage, and one of the onions. Mixtogether. Add rice, dill, and black pepper. Beat egg whites until frothy andadd to potato mixture. Set aside two or three of the largest leaves. Filleach remaining cabbage leaf with approximately 2 tablespoon of the potatomixture. Fold up bottom of leaf, then fold in the sides, and roll up. Securewith toothpick if necessary. Slice the reserved leaves and line the bottomof crock pot with them. Slice second onion and layer on top of cabbage. Addtomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook atlow heat for 4 to 5 hours.Potato Stuffed Cabbage 23
  • 27. Savory Swiss Steak1−1/2 pounds Round steak1/4 cup Flour2 teaspoons Dry mustard1 teaspoon Salt1/4 teaspoon Pepper2 tablespoons Butter2 tablespoons Oil1 Onion, finely chopped2 Carrots, peeled and grated2 Stalks celery, finely chopped1 can (16 oz) tomatoes2 tablespoons Worcestershire sauce1 tablespoon Brown sugarCut steak into 6 serving−size portions. Coat with a mixture of flour,mustard, salt and pepper. Using a large frying pan, brown meat in half thebutter and oil. Transfer to crockpot. Heat remaining butter and oil infrying pan. Saute onions, carrots and celery until glazed. Add tomatoes,Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat.Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with saucespooned over. Sprinkle with parsley.Savory Swiss Steak 24
  • 28. Slow Cook Jambalaya1 Bell pepper, chopped1 Onion, chopped2 Medium tomatoes, chopped1 cup Chopped celery1 Clove garlic, crushed2 tablespoons Minced parsley2 teaspoons Chopped thyme leaves2 teaspoons Oregano leaves, chopped1/8 teaspoon Cayenne1/2 teaspoon Salt4 ounces Smoked sausage, chopped8 ounces Chicken breast, chopped2 cups Beef broth or bouillon1/2 pound Cooked shelled shrimp1 cup Cooked riceShell shrimp, halve lengthwise. In slow cooker,combine all ingred. exceptshrimp & rice. Cover & cook on low 9−10 hours. Turn slow cooker on high,add cooked shrimp & cooked rice. Cover; cook on high 20−30 minutes.Slow Cook Jambalaya 25
  • 29. Super Easy Crockpot Roast 1 beef roast, any kind 1 package dried brown gravy mix 1 package dried Italian salad dressingmix 1 package dried ranch dressing mix 1/2 cup waterPlace beef roast in crockpot. Combine the driedmixes together in abowl and sprinkle over the roast. Pour the wateraround the roast.Cook on low for 7−9 hours.Super Easy Crockpot Roast 26
  • 30. Sweet & Sour Chicken1 each Carrot, cut in pieces1 each Green pepper, cut in pieces1 each Onion, quartered2 tablespoons Tapioca, quick−cooking4 each chicken breast, cut8 ounces pineapple chunks in juice, canned un1/3 cup Dark brown sugar, firmly pa1/3 cup Red wine vinegar1 tablespoon Soy sauce1 teaspoon Chicken bouillon, instant g1/2 teaspoon Garlic powder2 tablespoons ginger root, minced1 teaspoon cilantro, driedFresh cilantroRice, hot cookedPut vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.Place chicken on top of vegetables. Combine all other ingredients except ricein a small bowl. Pour over chicken. Cover crockpot and turn to low andcook for 8−10 hours. Before serving make rice. Serve over rice. Leftoverscan be reheated in microwave.Sweet & Sour Chicken 27