My Grandma's recipe and a family favorite!
Ingredients
1.5 lbs lean (93% or higher) ground beef
3 tablespoons Crisco (shortening)
3 tablespoons flour
2-3 cloves chopped garlic
1 medium onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 (14 oz.) can diced tomatoes or 3 fresh, diced tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (6 oz.) can empty tomato paste filled with water or red wine
1 teaspoon dried sweet basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon crushed red pepper
1 teaspoon salt
2 teaspoon Worcestershire
1 dash Tabasco
Directions
1. In a large skillet melt Crisco; brown ground beef, then stir in flour.
2. Add garlic, onion, celery, and green pepper, cook until vegetables are crisp tender.
3. Transfer to 5 qt. Crock-pot and add the remaining ingredients.
4. Heat on High for 30 minutes then turn heat to low and simmer for a minimum of 3 hours, stirring every ½ hour. Serve over hot cooked spaghetti with a green salad and garlic bread.
Showing posts with label Slow Cooker. Show all posts
Showing posts with label Slow Cooker. Show all posts
Rueben Soup
Quick and easy! This is one delicious “sandwich in a bowl”, the best part is all you have to do is chop & throw it in the crock - no browning meat.
Ingredients
1 cup chopped onion
1 cup chopped celery
1 (14.5 oz) can chicken broth (2 cups)
1 (14.5 oz) can beef broth (2 cups)
2 teaspoons baking soda
¼ cup cornstarch mixed with ¼ cup water
1 ½ cups sauerkraut, rinsed and drained
4 cups milk
4 cups corned beef, cooked and chopped
Black pepper to taste
2 cups shredded Swiss cheese
Directions
1. Add all ingredients to a 5 qt. Crock-pot except Swiss cheese stir and cook on High 4-5 hours
2. 30 min before serving stir in Swiss cheese
3. Serve with Rye croutons or bread, if desired. Serves 12.
Ingredients
1 cup chopped onion
1 cup chopped celery
1 (14.5 oz) can chicken broth (2 cups)
1 (14.5 oz) can beef broth (2 cups)
2 teaspoons baking soda
¼ cup cornstarch mixed with ¼ cup water
1 ½ cups sauerkraut, rinsed and drained
4 cups milk
4 cups corned beef, cooked and chopped
Black pepper to taste
2 cups shredded Swiss cheese
Directions
1. Add all ingredients to a 5 qt. Crock-pot except Swiss cheese stir and cook on High 4-5 hours
2. 30 min before serving stir in Swiss cheese
3. Serve with Rye croutons or bread, if desired. Serves 12.
Beef Stroganoff
Makes 2 – 6 serving dinners
In slow cooker combine the following:
3 lbs. stew meat, cut into 1-inch cubes, browned in 2 Tbsp. cooking oil and drained of fat
8 oz. jar sliced mushrooms
2 Tbsp. dried minced onion
4 cloves garlic, minced or ¼ tsp garlic powder
1 tsp. dried crushed oregano
½ tsp. black pepper
¼ tsp. dried crushed thyme
2 bay leaf
3 cups beef broth
⅔ cup dry cooking sherry
Directions
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Discard bay leaf.
Remove ½ of the mixture and allow to cool, when cool place in a freezer bag. Label and freeze with directions below.
With the remaining mixture, turn heat to high if it was on low. In a small bowl mix together the following:
1 (8 oz.) carton sour cream
½ cup all purpose flour
¼ cup water
Stir about 1 cup of the hot liquid into sour cream mixture, then pour it in the cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over egg noodles.
In slow cooker combine the following:
3 lbs. stew meat, cut into 1-inch cubes, browned in 2 Tbsp. cooking oil and drained of fat
8 oz. jar sliced mushrooms
2 Tbsp. dried minced onion
4 cloves garlic, minced or ¼ tsp garlic powder
1 tsp. dried crushed oregano
½ tsp. black pepper
¼ tsp. dried crushed thyme
2 bay leaf
3 cups beef broth
⅔ cup dry cooking sherry
Directions
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Discard bay leaf.
Remove ½ of the mixture and allow to cool, when cool place in a freezer bag. Label and freeze with directions below.
With the remaining mixture, turn heat to high if it was on low. In a small bowl mix together the following:
1 (8 oz.) carton sour cream
½ cup all purpose flour
¼ cup water
Stir about 1 cup of the hot liquid into sour cream mixture, then pour it in the cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over egg noodles.
Chicken Cacciatore
Eat ½ for dinner; freeze the other half for another meal. Note the reduced sodium; I have found that when freezing meals they get really salty tasting after freezing. Therefore, I use no extra salt while cooking and use the reduced sodium versions of canned items like chicken broth and tomatoes.
Ingredients
4 lbs boneless skinless chicken breast
2 cup onion, chopped
3 cups mushrooms, sliced
½ tsp pepper
24 oz reduced sodium tomato paste
2 tsp garlic, minced
2 tsp oregano
1 tsp basil
1 tsp celery seed
2 bay leaf
½ cup reduced sodium chicken broth
Directions
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf. Serve over hot pasta.
To Freeze: Allow to cool. Place in freezer bag. Label and freeze.
To Serve: Thaw, heat on stovetop until bubbly. Serve over hot pasta.
Ingredients
4 lbs boneless skinless chicken breast
2 cup onion, chopped
3 cups mushrooms, sliced
½ tsp pepper
24 oz reduced sodium tomato paste
2 tsp garlic, minced
2 tsp oregano
1 tsp basil
1 tsp celery seed
2 bay leaf
½ cup reduced sodium chicken broth
Directions
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf. Serve over hot pasta.
To Freeze: Allow to cool. Place in freezer bag. Label and freeze.
To Serve: Thaw, heat on stovetop until bubbly. Serve over hot pasta.
Easy Slow Cooked French Dip
1 - 3 lb. fresh beef brisket (not corned beef)
1- 1 oz. package onion recipe and dip soup mix
1 - 10 ½ oz. can condensed beef broth
8 mini baguettes or sandwich buns
Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
Cover; cook on Low heat setting 8 to 10 hours.
Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.
1- 1 oz. package onion recipe and dip soup mix
1 - 10 ½ oz. can condensed beef broth
8 mini baguettes or sandwich buns
Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
Cover; cook on Low heat setting 8 to 10 hours.
Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.
Scalloped Potatoes & Ham
4-5 medium size all purpose potatoes (like russets)
2 cups cooked diced ham
2 cups shredded cheddar cheese
1 - 10.5 oz can cream of chicken soup
12 oz. sour cream
1 1/2 cups milk
1 Tbsp. minced onion or 1/2 medium onion, chopped
Peel and slice potatoes into 1/4 inch slices.
Add to Crock-Pot, then add ham and cheddar cheese and stir.
In a medium bowl mix chicken soup, sour cream, milk, and onion.
Add to Crock-Pot, stir all ingredients together.
Cook on Low 8-10 hours or High 4-5 hours.
Serve with a salad or other green vegetable. Easy Peasy Lemon Squeezy!
2 cups cooked diced ham
2 cups shredded cheddar cheese
1 - 10.5 oz can cream of chicken soup
12 oz. sour cream
1 1/2 cups milk
1 Tbsp. minced onion or 1/2 medium onion, chopped
Peel and slice potatoes into 1/4 inch slices.
Add to Crock-Pot, then add ham and cheddar cheese and stir.
In a medium bowl mix chicken soup, sour cream, milk, and onion.
Add to Crock-Pot, stir all ingredients together.
Cook on Low 8-10 hours or High 4-5 hours.
Serve with a salad or other green vegetable. Easy Peasy Lemon Squeezy!
Slow Cooker Lasagna
Yummy!!! Tastes just like Lasagna and much easier.
Ingredients
1 lbs. ground beef
1 onion, chopped
2 tablespoons tomato paste
1 (14.5 oz.) can diced tomatoes
1 beef bouillon cube
1 clove garlic
1½ teaspoon Italian seasoning
¾ teaspoon black pepper
¼ teaspoon cayenne pepper
1 (8 oz.) pkg. mini lasagna noodles
1 cup shredded mozzarella cheese
White Sauce:
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup shredded mozzarella cheese
Directions
Cook lasagna noodles in boiling water for 5 minutes. Drain.
In a skillet, brown ground beef and onion, until onion is tender. Drain fat. Transfer to Crock-Pot.
Stir in tomatoew, tomato paste, bouillon, and seasonings. Add cooked noodles.
In a small bowl mix white sauce ingredients and stir into Crock-Pot
Cover and cook on High 2-3 hours or Low 4-6 hours
30 min. before serving: Turn heat to Low if cooking on High. Top with 1 cup shredded mozzarella cheese.
Ingredients
1 lbs. ground beef
1 onion, chopped
2 tablespoons tomato paste
1 (14.5 oz.) can diced tomatoes
1 beef bouillon cube
1 clove garlic
1½ teaspoon Italian seasoning
¾ teaspoon black pepper
¼ teaspoon cayenne pepper
1 (8 oz.) pkg. mini lasagna noodles
1 cup shredded mozzarella cheese
White Sauce:
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup shredded mozzarella cheese
Directions
Cook lasagna noodles in boiling water for 5 minutes. Drain.
In a skillet, brown ground beef and onion, until onion is tender. Drain fat. Transfer to Crock-Pot.
Stir in tomatoew, tomato paste, bouillon, and seasonings. Add cooked noodles.
In a small bowl mix white sauce ingredients and stir into Crock-Pot
Cover and cook on High 2-3 hours or Low 4-6 hours
30 min. before serving: Turn heat to Low if cooking on High. Top with 1 cup shredded mozzarella cheese.
Crock Pot Spaghetti
Crock-Pot is the theme of the week I guess this is what I made this is a good recipe for all you home canners and herb growers:
Brown 2 lbs hamburger
do not drain and add:3 Tbsp. flour
Transfer to Crock-Pot and stir in:chopped or diced garlic (3 cloves)
1 med. onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
add:
1 pint diced tomatoes
1 quart homemade tomato sauce
6 oz can tomato paste
6 oz can water
add to taste:
sweet basil
rosemary
oregano
marjoram
(note about herbs: I grow mine in a south facing window and have access to fresh herbs at all times)
salt
2 tsp Worcestershire
dash Tabasco
crushed red pepper
Cook on High for minimum 3 hours, Low 8 hours
Serve with spaghetti noodles
Brown 2 lbs hamburger
do not drain and add:3 Tbsp. flour
Transfer to Crock-Pot and stir in:chopped or diced garlic (3 cloves)
1 med. onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
add:
1 pint diced tomatoes
1 quart homemade tomato sauce
6 oz can tomato paste
6 oz can water
add to taste:
sweet basil
rosemary
oregano
marjoram
(note about herbs: I grow mine in a south facing window and have access to fresh herbs at all times)
salt
2 tsp Worcestershire
dash Tabasco
crushed red pepper
Cook on High for minimum 3 hours, Low 8 hours
Serve with spaghetti noodles
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