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This elegant, comfort-food classic is now easy to prepare with McCormick® Slow Cookers Beef Stroganoff Seasoning.
Makes 10 (2/3-cup) servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 10 minutes on LOW
INGREDIENTS
2 pounds beef stew meat, cut into 1-inch cubes
1 package (8 ounces) mushrooms, halved or sliced
1/2 cup chopped onion
1 package McCormick® Slow Cookers Beef Stroganoff Seasoning
1 cup water
1 cup sour cream
To view and print the full recipe, go here: mccormick.com/Recipes/Slow-Cooker/Slow-Cookers-Beef-Strog...
I am GRATEFUL for my well used Crock Pot, and the amazing smell of already cooked dinner that hits me as soon as I walk in the door.
Tonight I was especially grateful because my 8 year old daughter made this dinner mostly by herself: Creamy Garlic Chicken over Sliced Potatoes.
This recipe is for my solar slow-cooker which cooks just like a crock pot at 200-225F.
In a roasting pan, place your favorite roasting vegetables. In this case I chose white onions, pineapple chunks, fresh garden tomatoes and garlic cloves. Add the chicken on top with your favorite seasonings. I used garlic, ginger and sesame oil.
I use a Cookit and roast this dish for 2 hours in the midday sun. The chicken comes out fall-apart tender and very delicious. The veggies are cooked all the way through with the perfect amount of texture and flavor.
Put a scoop of roasted veggies over rice, add some sliced chicken and spoon some broth over it all for a complete meal.
3/7/10 Slow Cooker and Rice Cooker hard at working on Chicken & Lentils and Texmati Rice, repectively
I love the random treasures one finds in the kitchens of a south Florida rental home. You guys, the knob on the front is designed to look like a speedometer!!
According to Amazon.com, this is a five-star product.
For "Our Daily Challenge ... fashionable"
Slow cookers are back in fashion ... in the winter anyway. We were given one ... a Crock Pot ... in 1972 as a wedding gift and I used it for many years for the convenience of having dinner already cooked for the family when I got home from work. They seem to have come back into vogue in recent years and I'm wondering if it is due to the recession as tasty nutritious meals can be made from cheaper, tougher cuts of meat because the long slow cooking makes it tender.
There are now lots of cook books out and packs of "meal maker's" in supermarkets to make them even more convenient.
INGREDIENTS:
4 slices bacon, cut into 1/2-inch pieces
1 lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces
1 cup coarsely chopped carrots
1 medium onion, coarsely chopped (1/2 cup)
1/2 cup sliced celery
1 cup uncooked wild rice
1 can (10 3/4 oz) condensed cream of chicken soup
2 1/2 cups water
2 tablespoons soy sauce
1/4 to 1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper
DIRECTIONS:
1. In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
2. Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
3. Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.
Boneless, skinless chicken thighs can be used in place of the turkey tenderloins.
Brush refrigerated crescent dinner roll triangles with melted butter, sprinkle with grated Parmesan cheese, roll up and bake as directed for a tasty serve-with.
Slow cooker barbecued beef brisket is served with barbecued beans, northern-style cornbread, and cucumber cranberry slaw. An (almost) ATK (slow cooker) barbecued dinner!
Recipe from America's Test Kitchen Slow Cooker Revolution and The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine. Read more at Dessert By Candy.
The original recipe for the Ropa Veja is from here. I made a half recipe and a few minor changes.
The potato recipe was posted on www.recipesource.com/ethnic/europe/french/00/rec0023.html by Sherilyn Schamber. The original recipe was a little vauge on some of the amounts, so I am including the amounts I used.
Ropa Veja
1 8 oz can tomato sauce
1/4 cup water
2 bay leaves
1 tbs apple cider vinegar
2 cloves minced garlic
1/4 tsp freshly ground cumin
pinch of salt and pepper
1 medium onion, quartered
1 lb flank steak
1 green bell peppers, cut into 1-inch pieces
1 14.5oz can of diced tomatoes with garlic and onion
In a slow cooker combine the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and pepper. Stir to combine. Add the onion then the meat on top of the onions. Spoon some of the sauce on top of the meat.
Add the bell pepper and the undrained can of tomatoes on top of the meat. Cover and cook on low until the meat begins to fall apart.
The original recipe said 8 hours, but it only took about 4 in my slow cooker.
Remove the meat to a separate bowl and shred with two forks. Add the vegetables and some of the juices to the bowl. Serve alone or on top of rice.
Etouffade de Pommes de Terre (Smothered Potatoes)
1 1/2 tsp olive oil
2 medium onions, diced
2 shallots, diced
4 oz ventreche, bacon or salted ham (I used bacon)
1/2 tsp dried thyme
1 bay leaf
2 tsp flour
1 lb small red potatoes, peeled and diced into 1/4 pieces.
1 cup chicken broth or water (I used chicken broth)
salt and pepper to taste
1 tbsp parsley for garnish
In a large pan heat the oil over medium heat. Add the onions, shallots, bacon, thyme and bay leaf. Stir and let cook for 10 minutes. Sprinkle in the flour and stir until brown.
Add the potatoes, broth, salt and pepper. Mix well and bring to a simmer. Cover and cook over low heat for about 45 minutes, stirring a few times.
Garnish with parsley, if desired.
Both dishes were excellent. I think I'm going to try some variations with the Ropa Veja.
The original recipe for the potatoes called for 2tbs of olive oil, but I thought this was a bit much considering the bacon I was using. I thought they turned out well anyway.
ODC2 - Our Daily Challenge - Slow
Preparing everything for tonight's meal which will go into the Slow Cooker for 6-8 hours.
(Now why didn't I think of this for yesterday's "begins with O"?)
52 Weeks 2012 - Week 36 - Technique - In manual mode - Shallow DoF
3/30 365 Days in Colour - red
Thanks so much for stopping by, your views and comments are really appreciated. Have a great week everyone! :-)
DESCRIPTION
Put your slow cooker to work making a moist, irresistible ham. Serve some now, and if you like, freeze the rest for another day.
INGREDIENTS
1 bone-in cooked ham (5 lb)
1/3 cup apple juice
1/4 cup packed brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
DIRECTIONS
1.In 4- to 6-quart slow cooker, place ham. Add apple juice. In small bowl, mix brown sugar, honey and mustard. Spread mixture over ham.
2.Cover; cook on Low heat setting 6 to 8 hours.
3.Remove ham from slow cooker. Cut ham into slices; place on serving platter.
High Altitude (3500-6500 ft): No change.
Turning the toughness of a blade steak into something juicy and tender is always a challenge. I've discovered that rubbing them with your favourite herb & spice blend, then tightly wrapping them in foil, and slow-cooking them for a few hours creates the most tasty and juice steak that could rival the most expensive cuts.
Barbecue Beef Slider. CACFP meal pattern 3-5 years and 6-18 years. Find this Team Nutrition child care recipe and more at: www.fns.usda.gov/tn/team-nutrition-recipes.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
It was a nice sunny day, so I made lunch in the back of the truck with my solar cooker.
I took two chicken breasts and cut them in to 1/4" thick slices. After placing them in the bottom of the pan, I added a zucchini, a can of corn, two cans of sliced stewed tomatoes and some garlic cloves.
It filled the pan, so I left it to cook for 3 hours. The end result is absolutely delicious. The broth that is created is really good, and it permeates the chicken and vegetables.
This dish is easy, tasty, and can be easily modified.
The basket up front was already full with a large slow cooker, but we needed more room to carry a pie flat.
I found a Rubbermaid storage bin and wedged it under the Monkey Bars. It fit so nice and snug just from pressure that I didn't secure it otherwise.
3 tablespoons each of oil and flour, stirring for 15 minutes until it turns reddish-brown to make a roux.
Then, dump in:
1 onion, diced
1 green pepper, diced
1 package of sliced frozen okra
1/2 lb. smoked sausage
3 cloves minced garlic
1 12 oz. can diced tomatoes, undrained
1 cup of chicken broth
1 boneless, skinless chicken thigh, cooked and diced
2 slices of cooked bacon, diced
Whatever diced fish you feel like putting in
And without a Crock-Pot, you do it the old-fashioned way: in a covered pot inside an oven set at 175 degrees for 5 to 7 hours or to your desired level of doneness, then adding 1 lb. of cooked, de-veined shrimp for an additional 20 minutes of cook time. Serve it over a bed of cooked white rice with a bottle of hot sauce and a jar of gumbo file powder on the table.
Laissez bontemp roulez! Yay-eee!
Gumbo has quite a history in our family. One day in October of 1955, my mom suddenly got a craving for gumbo. On the way home from work that day, she stopped at the grocery store and bought all the ingredients, made the gumbo, and ate every last drop that night. (My dad hated anything that smacked of Southern cooking, so sharing wasn't even an issue).
She went to the doctor a couple of days later, and... well, I think you can guess the rest.
When Bromley transferred their manufacturing activities from Manukau City to Gisborne in 1950, their first model off the production line was the Bromley 12 Cabin Cruiser. It offered berths and travel seating for three, and an all-new ketone fission slowcooker. Average range on one charge was around 350 miles at a speed of 50mph; attainable cruising altitude 12.000 ft.
Example of a vintage crock-pot cooking appliance with inset showing close-up of frayed asbestos-insulated wires found between the outer metal cover and inner ceramic cooking vessel.
Cooking up some chicken & veggies in the slow cooker for dinner tonight. Soaked with a garlic honey glaze.
Hamilton Beach/Proctor Silex model 33140
Tender, moist meat in tomato sauce that is bursting with flavor (including a secret ingredient).
cookincanuck.blogspot.com/2010/02/crockpot-braised-countr...
Moroccan Beef Chili with Chickpea & Raisins, Quinoa, Beet Hummus with Greek Yogurt. Yes, it's a heart.
Recipe for the beef chili comes from Slow Cooker Revolution. Beet hummus is loosely adapted from Simply Recipes. Read more at Dessert By Candy.
INGREDIENTS:
1 medium onion, chopped (1/2 cup)
3 slices bacon, chopped
1 1/2 lb boneless beef chuck ribs
1/2 cup barbecue sauce
3 cans (16 oz each) baked beans
DIRECTIONS:
1. In 3 1/2- to 4-quart slow cooker, mix onion and bacon. Top with beef. Pour barbecue sauce over beef.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into 1/2-inch pieces. Pour juices from cooker through strainer into small bowl, reserving onion, bacon and 1/2 cup juices. Return beef, onion, bacon and 1/2 cup juices to cooker. Stir in baked beans. Increase heat setting to High. Cover; cook 40 to 50 minutes or until thoroughly heated.
For my "Chili Stew" I chopped up some grilled chicken breast into 1/2 inch cubes.. Then I added a little water and flour to the pan and made a rue to thicken it up a bit, which also picked up the fond and stuff left in the pan from the chicken. Good stuff.
The pan on the left is my old Emerilware 10 inch non-stick I've had for since March of 2006. It's one of the two main pans I use, and my favorite when stainless isn't warranted. Good stuff, I recommend it.