Lettuce Wraps – Carolyn Schroder
Ground turkey, chicken or beef
Onions (white or yellow)
Carrots
Bean Sprouts
Soy Sauce
Teriyaki Sauce
Brown meat of choice and onions. Drain meat. Add shredded carrots, bean sprouts and soy and teriyaki to taste. Simmer for about 10 minutes.
Use iceburg or butter lettuce and serve with rice and meat rolled in lettuce like tacos.
Wednesday, October 8, 2008
Pulled Pork Roast Sandwiches
Pulled Pork Roast Sandwiches – Chris McNicoll
Pork Roast
Onions
Water
BBQ Sauce
Rolls
Put pork roast, onions and enough water to cover roast in crock pot. Cook on LOW for 8 hours.
Drain pork roast and mix with bbq sauce.
Serve on warm rolls
Pork Roast
Onions
Water
BBQ Sauce
Rolls
Put pork roast, onions and enough water to cover roast in crock pot. Cook on LOW for 8 hours.
Drain pork roast and mix with bbq sauce.
Serve on warm rolls
Never Fail Brisket
Never Fail Brisket – Amy Rice
(3-5 lb.) brisket, trimmed (one that will fit in pot)
1 can cream of mushroom soup
1 pkg. onion soup mix
Water to cover
Trim fat off brisket. Place in crock pot, cover with soups and enough water that meat is just covered.
Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until meat sticks tender with fork.
(3-5 lb.) brisket, trimmed (one that will fit in pot)
1 can cream of mushroom soup
1 pkg. onion soup mix
Water to cover
Trim fat off brisket. Place in crock pot, cover with soups and enough water that meat is just covered.
Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until meat sticks tender with fork.
Pot Roast
Pot Roast – Brandi Picou
3lb chuck roast
1 onion- thinly slices
1c. chardonnay
3-4 bullion cubes
1 can cream of mushroom soup
2 cloves garlic
3 bay leaves
water
salt
garlic/black pepper blend
Sprinkle roast generously with salt and garlic pepper blend. Put in crock pot. Put the remaining ingredients in crock pot (add water last, adding enough to cover the roast) and cook on low for 8 hours.
3lb chuck roast
1 onion- thinly slices
1c. chardonnay
3-4 bullion cubes
1 can cream of mushroom soup
2 cloves garlic
3 bay leaves
water
salt
garlic/black pepper blend
Sprinkle roast generously with salt and garlic pepper blend. Put in crock pot. Put the remaining ingredients in crock pot (add water last, adding enough to cover the roast) and cook on low for 8 hours.
Tangy Beef Stew
Tangy Beef Stew – Erica McNicoll
1 lg onion cut into 1 inch pieces
1 lb boneless beef chuck cut into 1 inch cubes
1 Tbsp. ground ginger
¼ t. salt
3 med. Sz. Carrots 1 inch chunks
2 lg celery cut into 1” pieces
1 large beef bullion cube
2 cups water
2 Tbsp. red wine vinegar
¼ Cup raisins
¼ t. black pepper
2 Tbsp. cornstarch
Cooked Egg noodles (optional)
Layer onions, beef, ginger, salt, carrots, and velery in slow cooker. Add bullion cube, water, vinegar, and rasins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles if desired.
1 lg onion cut into 1 inch pieces
1 lb boneless beef chuck cut into 1 inch cubes
1 Tbsp. ground ginger
¼ t. salt
3 med. Sz. Carrots 1 inch chunks
2 lg celery cut into 1” pieces
1 large beef bullion cube
2 cups water
2 Tbsp. red wine vinegar
¼ Cup raisins
¼ t. black pepper
2 Tbsp. cornstarch
Cooked Egg noodles (optional)
Layer onions, beef, ginger, salt, carrots, and velery in slow cooker. Add bullion cube, water, vinegar, and rasins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles if desired.
Cugina Family Marinara
Cugina Family Marinara – Jen Pribaz
2 cans of tomatoes (Organic Muir Glen are the best!) -either diced or crushed
1 can of tomato paste and an equal amount of water
Olive oil (some people like "classico" versus extra virgin - I haven't decided) -a couple T's -?4
Basil, Parsley -(?palm-full of each)
Salt -(small palm-full)
Pepper
Garlic - 2 Cloves (either half and take out (optional) or mince and leave in - I leave it in)
1 t. of Sugar - to cut the acidity of the tomatoes
Put all ingredients in the crock pot and stir until paste blends. Set on high (with lid) for at least 4 hours or until thickened. At this point you can decide if it needs more oil, or spices. If the sauce tastes like "hot tomatoes" then you need to add accordingly. Set to low until dinner with lid cocked to let air out.
Optional: sauce generally comes out better when simmered with meat. My grandmother uses salt pork - not the healthiest choice.
2 cans of tomatoes (Organic Muir Glen are the best!) -either diced or crushed
1 can of tomato paste and an equal amount of water
Olive oil (some people like "classico" versus extra virgin - I haven't decided) -a couple T's -?4
Basil, Parsley -(?palm-full of each)
Salt -(small palm-full)
Pepper
Garlic - 2 Cloves (either half and take out (optional) or mince and leave in - I leave it in)
1 t. of Sugar - to cut the acidity of the tomatoes
Put all ingredients in the crock pot and stir until paste blends. Set on high (with lid) for at least 4 hours or until thickened. At this point you can decide if it needs more oil, or spices. If the sauce tastes like "hot tomatoes" then you need to add accordingly. Set to low until dinner with lid cocked to let air out.
Optional: sauce generally comes out better when simmered with meat. My grandmother uses salt pork - not the healthiest choice.
Rick’s Bayless Taco de Tinga
Rick’s Bayless Taco de Tinga – Jen Pribaz
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck]
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (optional)
Salt
4 ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
24 corn tortillas or tostadas
1 cup crumbled Mexican queso fresco or other fresh cheese
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving
Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.)
When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker?
Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck]
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (optional)
Salt
4 ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
24 corn tortillas or tostadas
1 cup crumbled Mexican queso fresco or other fresh cheese
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving
Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.)
When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker?
Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.
Sweet & Sour Hawaiian Chicken
Sweet & Sour Hawaiian Chicken – Sharon Anderson
This recipe was originally handed down from my 97 years young grandmother. She would serve it every year at her Christmas luncheon she hosted for the “gals only”. I have adapted it into a crock pot recipe. It can also be cooked in the oven at 350 degrees for 1 hour. Serve with brown or white steamed rice.
Skinless chicken breasts, thighs and legs. (as many as you like.)
1-2 cans of sweet and sour sauce with pineapple
1 large red bell pepper chopped
1 large green bell pepper chopped
Place skinless chicken in a crock-pot that has been sprayed with Pam. Pour the sauce over the chicken. Sprinkle the chicken with the chopped bell peppers. Place on low and cook for approximately 6-8 hours.
When serving, spoon the sauce from the crock-pot on top of each piece of chicken and serve with steamed rice. Yummy!
This recipe was originally handed down from my 97 years young grandmother. She would serve it every year at her Christmas luncheon she hosted for the “gals only”. I have adapted it into a crock pot recipe. It can also be cooked in the oven at 350 degrees for 1 hour. Serve with brown or white steamed rice.
Skinless chicken breasts, thighs and legs. (as many as you like.)
1-2 cans of sweet and sour sauce with pineapple
1 large red bell pepper chopped
1 large green bell pepper chopped
Place skinless chicken in a crock-pot that has been sprayed with Pam. Pour the sauce over the chicken. Sprinkle the chicken with the chopped bell peppers. Place on low and cook for approximately 6-8 hours.
When serving, spoon the sauce from the crock-pot on top of each piece of chicken and serve with steamed rice. Yummy!
Mexican Crock Pot Chicken
Mexican Crock Pot Chicken – Casey Wallace
4-6 pieces skinless, boneless chicken breasts (OK if frozen)
1 can Rotel chilies
1 packet of taco seasoning
Place chicken in crock pot. In a small bowl, mix Rotel (don't drain) with taco seasoning.
Pour on top of chicken and cook on high for 4-6 hours.
With your choice of added toppings (I recommend shredded cheese, lettuce and sour cream), serve in tortillas, or on top of lettuce for a tasty taco salad, or on top of tortilla chips for some delicious nachos!
4-6 pieces skinless, boneless chicken breasts (OK if frozen)
1 can Rotel chilies
1 packet of taco seasoning
Place chicken in crock pot. In a small bowl, mix Rotel (don't drain) with taco seasoning.
Pour on top of chicken and cook on high for 4-6 hours.
With your choice of added toppings (I recommend shredded cheese, lettuce and sour cream), serve in tortillas, or on top of lettuce for a tasty taco salad, or on top of tortilla chips for some delicious nachos!
Round Eye Roast
Round Eye Roast – Erika Cuevas
1 eye round roast (size depends on your need for your family)
1 can sliced mushrooms
1 onion
1 envelope of Lipton Beefy Onion soup
4-5 potatoes (again, number depends on family size)
1-2 cups baby carrots
Season roast with garlic salt and pepper. Place roast , peeled potatoes, carrots, mushrooms and sliced onion in crock pot.
Empty contents of Lipton Beefy Onion soup packet into crock pot. Cook on low all day or if cooking for less time cook on high.
Once roast is cooked, remove from crock pot and cut into thin slices with electric knife. Place roast slices back in crock pot. Let sit for 15-20 minutes or until ready to serve.
1 eye round roast (size depends on your need for your family)
1 can sliced mushrooms
1 onion
1 envelope of Lipton Beefy Onion soup
4-5 potatoes (again, number depends on family size)
1-2 cups baby carrots
Season roast with garlic salt and pepper. Place roast , peeled potatoes, carrots, mushrooms and sliced onion in crock pot.
Empty contents of Lipton Beefy Onion soup packet into crock pot. Cook on low all day or if cooking for less time cook on high.
Once roast is cooked, remove from crock pot and cut into thin slices with electric knife. Place roast slices back in crock pot. Let sit for 15-20 minutes or until ready to serve.
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