jmw

CRANBERRY MEATBALLS

INGREDIENTS

2 eggs, beaten
1 cup dry bread crumbs
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1-1/2 pounds lean ground beef
1 can (16 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice


DIRECTIONS

In a large bowl, combine the eggs, bread crumbs, parsley and onion. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a 3-qt. slow cooker. 
***

In a small bowl, combine the cranberry sauce, chili sauce, ketchup, brown sugar and lemon juice; mix well. Pour over meatballs. Cover and cook on low for 6 hours or until meat is no longer pink.*

Yield:*6 servings.

zayedayesha

INGREDIENTS:

CHICKEN -------------------1.50KG
RED CHILLY POWDER---------2 Tea spoon
TURMERIC POWDER----------- half a spoon
SALT------------------------As per reqiuired
GINGER GARLIC PASTE--------2 Table spoons
SOYA SAUCE-----------------2 Tea spoons
VINEGAR---------------------2 Tea spoons
DRY COCONUT----------------1 no.
ONIONS-----------------------4 fried into red
KASURI METHI POWDER--------1 tea spoon
GREEN CHILLY PASTE----------7 chillies paste
CURD--------------------------250 gms
FOOD COLOUR-----------------Orange red(half a tea spoon)
Mix up all the incredients in the chicken pieces
add fried onions oil to it cook on low flame till it is done

v5dmm

Yeasty Amber Ale Corned Beef

Ingredients:
6 medium potatoes, quartered
3 medium onions, peeled and quartered
1 cup sliced carrots
1 4 pound corned beef brisket
3 Tbsp butter
1 cup amber beer
1 bay leaf
2 tsp pickling spices

Directions:
In crock pot place potatoes, onions and carrots. Trim excess fat from corned beef brisket and place meat atop vegetables. Place butter pats on beef. Pour beer over brisket, add bay leaf and sprinkle with pickling spices. Cover and cook on low heat setting for 10 hours. Slice beef brisket thinly across grain and serve with potatoes and carrots.

Serve cold leftover brisket on pumpernickel bread with spicy mustard and tangy coleslaw.

Number of servings: 6

v5dmm

Three-Day Marinated Gingersnap Sauerbraten

This sauerbraten recipe (with red wine, vinegar, onions, spices, & gingersnaps for thickening) marinates for 1 1/2 days before it’s crock-potted for slow cooking.


Ingredients:
1 1/2 cups burgundy wine
1 1/2 cups red wine vinegar
2 medium onions, sliced
1/2 lemon, sliced
12 whole cloves
6 bay leaves
6 whole peppercorns
1 Tbsp dark brown sugar
1 Tbsp salt or to taste
1/2 tsp ground ginger
3 1/2- to 4-pound beef rump roast
2 Tbsp shortening or oil
1/2 cup water
2/3 cup broken gingersnap cookies

Directions:

In a large non-metal bowl combine burgundy, vinegar, sliced onions, sliced lemon, cloves, bay leaves, peppercorns, brown sugar, salt, and ground ginger. Add rump roast to mixture and turn to coat. Cover and refrigerate about 36 hours. Turn meat at least twice daily. Remove meat; wipe dry. Strain and reserve marinade. In a skillet brown meat on all sides in the hot oil or shortening. Remove roast and place in a crock pot. Add marinade to crock pot, cover and cook on low-heat setting for 8 to 10 hours. Remove meat. Measure 1 1/2 cups of the cooking liquid into a saucepan. Add 1/2 cup water and broken gingersnaps. Cook and stir together until sauce is thickened. Serve gravy with roast.

v5dmm

South of the Border Crock Pot Steak Loaf

Ingredients:
1 onion, chopped
1 clove garlic, minced
2 Tbsp vegetable oil
1/2 cup all purpose flour
1/4 tsp black pepper
1/2 tsp salt
1 lb steak, cut into 1/2 inch cubes
1 Tbsp chili powder
1 Tbsp cider vinegar
1/2 tsp allspice
1 tsp cumin
1/2 tsp salt
2 15 oz cans peeled, cut up tomatoes in juice
1 8 oz can tomato sauce
2 oz unsweetened baking chocolate
2 Tbsp brown sugar

Optional garnish: Any combination of chopped green onions, salsa, sour cream and fresh cilantro.

Directions
1. Place two 15 x 2-inch strips of heavy duty aluminum foil strips into crock pot, in a criss-cross fashion, across bottom floor of crock pot, then up along the sides of pot before placing your uncooked loaf into the crock cavity. The foil strips will serve as "handles" aiding in the easy removal of the after it has been fully cooked.
2. Cook onions and garlic in vegetable oil in a skillet until softened.
3. Place flour, pepper and salt together in a bowl. Dredge meat cubes into flour to coat. Discard flour that doesn't stick to meat.
4. Add meat to cooking onions and turn up skillet to brown meat. Cook meat over medium high heat, stirring occasionally to evenly brown the meat on all sides.
5. Transfer meat and onions into a 3 1/2 quart crock-pot. Add remaining ingredients and stir to combine. (Push chocolate chunk down into the middle). Cook in crock-pot on low for 8-10 hours. Occasional stirring is okay but not necessary.
6. Garnish as desired.
7. Number of servings: 4

v5dmm

South of the Border Crock Pot Steak Loaf

Ingredients:
1 onion, chopped
1 clove garlic, minced
2 Tbsp vegetable oil
1/2 cup all purpose flour
1/4 tsp black pepper
1/2 tsp salt
1 lb steak, cut into 1/2 inch cubes
1 Tbsp chili powder
1 Tbsp cider vinegar
1/2 tsp allspice
1 tsp cumin
1/2 tsp salt
2 15 oz cans peeled, cut up tomatoes in juice
1 8 oz can tomato sauce
2 oz unsweetened baking chocolate
2 Tbsp brown sugar

Optional garnish: Any combination of chopped green onions, salsa, sour cream and fresh cilantro.

Directions
1. Place two 15 x 2-inch strips of heavy duty aluminum foil strips into crock pot, in a criss-cross fashion, across bottom floor of crock pot, then up along the sides of pot before placing your uncooked loaf into the crock cavity. The foil strips will serve as "handles" aiding in the easy removal of the after it has been fully cooked.
2. Cook onions and garlic in vegetable oil in a skillet until softened.
3. Place flour, pepper and salt together in a bowl. Dredge meat cubes into flour to coat. Discard flour that doesn't stick to meat.
4. Add meat to cooking onions and turn up skillet to brown meat. Cook meat over medium high heat, stirring occasionally to evenly brown the meat on all sides.
5. Transfer meat and onions into a 3 1/2 quart crock-pot. Add remaining ingredients and stir to combine. (Push chocolate chunk down into the middle). Cook in crock-pot on low for 8-10 hours. Occasional stirring is okay but not necessary.
6. Garnish as desired.
7. Number of servings: 4

v5dmm

oops, sorry about that - I double posted.....

Red Clam Pasta Sauce

Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 7-oz cans minced clams, undrained
1 14-oz can diced tomatoes, undrained
1 12 oz can tomato paste
1 Tbsp snipped parsley
1 bay leaf
1 tsp sugar
1 tsp dried basil, crumbled
1/2 tsp dried thyme, crushed
1/2 tsp salt
1 1-pound box cooked pasta of choice

Directions:
In skillet cook the onion and garlic until onion is tender, about 8 to 10 minutes. Transfer onion and garlic to crock pot. Stir in undrained clams, undrained tomatoes, tomato paste, snipped parsley, bay leaf, sugar, basil, thyme and salt; mix well. Cover and cook on low heat for 4 hours.

Serve over hot cooked pasta.

Serving suggestions: Leafy green salads, garlic bread and Chianti table wine.

Number of servings: 6

DiAngela

Overnight Oatmeal
This is a great way to start off your morning with a healthy breakfast!!
Ingredients
2 cups of oatmeal ( not instant)
1/2 cup ground flaxseed ( optional)
2 Tbsp. butter
1/2 Cup brown sugar
1/2 tsp. salt
4 cups of milk
3 cups of apples, peeled, cored and chunked
1 tsp. cinnamon
1 cup of raisins, pecans or walnuts (your choice or a combination)

Spray the inside of the crockpot with cooking spray. Add all ingredients and stir to combine. Cover and cook on low setting overnight. Serve with additional milk and brown sugar and a sprinkle of walnuts or pecans. Yum!!!!

DiAngela

Super Easy Split Pea Soup
Ingredients

1 package of split peas
1 ham bone
6 large carrots, peeled and chunked
1 onion, chopped
salt and pepper to taste
sprinkle of garlic powder
6 cups chicken broth
enough water to cover peas and ham bone

Combine all ingredients in crock pot. Cover and cook on low 6-8 hrs. or overnight. Take out and discard bone. It may seem thin, but once cooled it will thicken up nicely. This is a super easy meal to make and it freezes well.

mamagia

BEEF STROGANOFF

1 1/2 pounds lean beef stew meat (cut in 1-1 1/2 in pieces)
1 Tablespoon cooking oil
2 cups sliced fresh mushrooms
3/4 cups chopped onion (I use 1 medium to large onion)
2 cloves garlic, minced
1/2 teaspoon oregano, crushed
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
2 cups beef broth
1 cup sour cream
1/3 cup all-purpose flor
1/4 cup water
4 cups hot cooked egg noodles or rice
Fresh parsley


Cut beef stew meat into 1-1 1/2 inch pieces. In large skillet, heat oil & brown beef. Drain off fat

In 3 1/2-4 quart slow cooker, place mushrooms, onion, garlic, oregano, salt, thyme, pepper and bay leaf. Add browned stew meat. Pour beef broth over all. Cover - cook on low heat setting for 8 hours or on high heat setting for 4-5 hours. Discard bay leaf before serving.

30 minutes before serving: If using low heat - turn slow cooker to high setting. In a medium bowl, whisk together sour cream, flour and water until smooth. Remove 1 cup of liquid from slow cooker & stir into sour cream mixture. Pour sour cream mixture into slow cooker. Cover & cook on high setting for 30 additional minutes or until thickened and bubbly.

Serve over hot cooked noodles or rice. Sprinkle with fresh chopped parsley.