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f this royal wedding!! who wants some crockpot recipes?updated. scroll down
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Re: f this royal wedding!! who wants some crockpot recipes?
I actually bought a 'slow cooker bible' yesterday on the bargain rack at Barnes and Noble. I should look thru it and I'll post the ones that seem good!
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Re: f this royal wedding!! who wants some crockpot recipes?
i make it a point to post ones ive made that way i can let you broads know how yummy it really is. lol
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Re: f this royal wedding!! who wants some crockpot recipes?
Sauerbraten
1 4-pound beef rump roast
Ground black pepper
1 cup frozen chopped onion, Ore-Ida (i used fresh)
2 ribs celery, diced
1 teaspoon bottles crushed garlic, Christopher Ranch ( i used fresh)
1 can (15-ounce) tomato sauce, Hunt’s
1 can (10-ounce) condensed French onion soup, Campbell’s
¼ cup red wine vinegar, Pompeian
1 Packet (1.5-ounce) beef stew seasoning mix, Lawry’s
1 tablespoon packed brown sugar, C&H
¾ cup crushed gingersnaps, Nabisco
1. Sprinkle roast with pepper; set aside
2. In a 5-quart slow cooker, combine onion, celery, and garlic. Place roast, fat side up, on top of vegetables.
3. In a medium bowl, combine tomato sauce, soup, vinegar, beef stew seasoning mix, and brown sugar. Pour over roast.
4. Cover and cook on LOW heat setting for 10 to 12 hours.
5. Transfer roast to a cutting board; cover with aluminum foil to keep warm. Let stand for 15 minutes.
6. Meanwhile, turn slow cooker to HIGH heat setting. Stir in gingersnaps; heat until gravy thickens.
7. Slice roast and transfer to serving platter. Pour some of the gravy over roast. Serve with additional gravy.
1 4-pound beef rump roast
Ground black pepper
1 cup frozen chopped onion, Ore-Ida (i used fresh)
2 ribs celery, diced
1 teaspoon bottles crushed garlic, Christopher Ranch ( i used fresh)
1 can (15-ounce) tomato sauce, Hunt’s
1 can (10-ounce) condensed French onion soup, Campbell’s
¼ cup red wine vinegar, Pompeian
1 Packet (1.5-ounce) beef stew seasoning mix, Lawry’s
1 tablespoon packed brown sugar, C&H
¾ cup crushed gingersnaps, Nabisco
1. Sprinkle roast with pepper; set aside
2. In a 5-quart slow cooker, combine onion, celery, and garlic. Place roast, fat side up, on top of vegetables.
3. In a medium bowl, combine tomato sauce, soup, vinegar, beef stew seasoning mix, and brown sugar. Pour over roast.
4. Cover and cook on LOW heat setting for 10 to 12 hours.
5. Transfer roast to a cutting board; cover with aluminum foil to keep warm. Let stand for 15 minutes.
6. Meanwhile, turn slow cooker to HIGH heat setting. Stir in gingersnaps; heat until gravy thickens.
7. Slice roast and transfer to serving platter. Pour some of the gravy over roast. Serve with additional gravy.
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Re: f this royal wedding!! who wants some crockpot recipes?
Thai Peanut Chicken
A spirited combo of coconut milk, peanut butter, and lime juice headline a sensory sauce that’s just the right blend of sweet and tart. It’s a good dish for company, producing a definite wow factor as guests walk in the door.
1 ½ cups converted rice, uncooked, Uncle Ben’s
6 boneless skinless chicken thighs, cut into 1-inch pieces
1 can (14.5-ounce) low sodium chicken broth, Swanson
1 can (14-ounce) coconut milk, Thai Kitchen
2 tablespoons Thai seasoning, Spice Islands
5 tablespoons creamy peanut butter, Skippy
2 tablespoons lime juice, ReaLime (i used fresh)
2 scallion, sliced, plus extra for garnish
1. Place rice in the bottom of a 4 or 5 quart slow cooker. Add chicken.
2. In a large bowl, whish together all remaining ingredients. Pour mixture into slow cooker and stir thoroughly.
3. Cover and cook on LOW setting for 3 ½ to 4 ½ hours.
Serving ideas: Garnish with sliced scallion and wedges of fresh lime.
I also made steamed snow peas mixed with olive oil and black pepper
A spirited combo of coconut milk, peanut butter, and lime juice headline a sensory sauce that’s just the right blend of sweet and tart. It’s a good dish for company, producing a definite wow factor as guests walk in the door.
1 ½ cups converted rice, uncooked, Uncle Ben’s
6 boneless skinless chicken thighs, cut into 1-inch pieces
1 can (14.5-ounce) low sodium chicken broth, Swanson
1 can (14-ounce) coconut milk, Thai Kitchen
2 tablespoons Thai seasoning, Spice Islands
5 tablespoons creamy peanut butter, Skippy
2 tablespoons lime juice, ReaLime (i used fresh)
2 scallion, sliced, plus extra for garnish
1. Place rice in the bottom of a 4 or 5 quart slow cooker. Add chicken.
2. In a large bowl, whish together all remaining ingredients. Pour mixture into slow cooker and stir thoroughly.
3. Cover and cook on LOW setting for 3 ½ to 4 ½ hours.
Serving ideas: Garnish with sliced scallion and wedges of fresh lime.
I also made steamed snow peas mixed with olive oil and black pepper
