Cooks Kitchen

[Geee]

Bacon Wrapped Chicken

 

4 chicken breasts, boneless and skinless

4 slices bacon

8-10 slices ham or chipped beef

1 cup sour cream

1 can cream of mushroom soup

sauteed mushrooms or pimento slices for garnish

 

Line bottom of crock pot with the ham. Wrap each chicken breast with a slice of bacon and secure with a toothpick. Combine the sour cream and mushroom soup; pour over the chicken breasts. Cook on low in the crock pot for 8-10 hours on high for 6-8 hours.

 

 

 

 

Beef and Beer

 

2 # cubed beef

1 envelope dry onion soup mix

3 tbsp. flour

1 tbsp. brown sugar

12 oz. beer

 

Combine soup mix, flour and sugar. Place beef and dry ingredients in baking dish. Toss until all beef is coated. Pour beer over meat and stir. Cook, covered, at 300 for 4-5 hours or in crock pot for 6-8 hours. Serve over noodles or rice.

 

 

 

Beef Burgundy Crock Pot

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2 #s stew beef, cut into 1" cubes

1 ½ large onion, sliced

1 clove garlic, minced

½ cup catsup

2 tbsp worcestershire sauce

2 tbsp brown sugar

2 tsps salt

2 tsps paprika

½ tsp dry mustard

½ cup water

½ cup burgundy wine

 

Mix in crock pot. Cook on low 8 hours. Thicken with some flour if desired. Add 1 pound of fresh mushrooms for 6 hours of cooking time.

 

 

 

 

Beef n Peppers Crock Pot

 

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2 #s lean round steak

2 green peppers, thinly sliced

2 tbsp dried onions or 1/2 of a fresh onion , finely chopped

1 cup beef broth

2 tbsp low sodium soy sauce

½ tsp ground ginger

1 clove ginger, minced

1 tsp worcestershire sauce

 

Cut the steak into serving pieces. If you want you can brown the meat in a small amount of hot oil before adding it to the crock pot.

 

Place the sliced pepper rings in the bottom of the crock pot, reserving a few to place on top of meat.

 

Arrange the meat on top of the pepper being careful not to stack one piece directly on top of another.

 

Mix all other ingredients and pour over the meat and peppers.

 

Cover and cook on low for 8-10 hours or on high for around 4 hours.

 

Serve with mashed potatoes and vegetables.

 

 

 

Beef with Mushrooms Crock Pot

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½ cup flour

1 tsp salt

⅛ tsp pepper

4 #s beef sirloin tips

½ cup chopped shallot

½ # mushrooms, sliced

1 can beef broth

1 tsp worcestershire sauce

2 tsps tomato paste

¼ cup dry red wine

3 tbsp flour

buttered noodles

 

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.

 

One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tbsp flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.

 

 

 

Cabbage Rolls Crock Pot

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12 large cabbage leaves

1 # lean ground beef or lamb

½ cup cooked rice

1 can(6 oz) tomato paste

¾ cup water

½ tsp salt

⅛ tsp pepper

¼ tsp leaf thyme

 

Wash cabbage leaves. boil 4 cups water. Turn off heat. Soak leave in water for 5 minutes. Remove, drain and cool. Combine ground meat, rice, salt, pepper, and thyme. Place 2 tbsp meat mixture on each leaf and roll firmly. Stack in crock pot. Combine tomato paste and water; pour over stuffed cabbage. cover. Cook on low for 8-10 hours.

 

 

 

 

 

Chicken and Artichoke Casserole

 

 

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3 #s broiler-fryer chicken, cut up

½ tsp white pepper

½ tsp paprika

1 tbsp butter

½ cup rich chicken broth

3 tbsp sherry

½ tsp dried tarragon

1 can mushrooms

2 tbsp(heaping) quick-cooking tapioca

2 jars marinated artichoke hearts, reserve 1 tbsp of the marinade

to taste salt

 

Wash chicken. Pat dry with paper towels. Season with salt, white pepper and paprika. Using a large frying pan, brown chicken in 1 tbsp butter. Place mushrooms and drained artichoke hearts in bottom of crock pot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to low heat setting.Cook for 7-8 hours OR cook on high for 5 hours.

 

 

 

 

Chicken and Cherries Jubilee

 

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2 2 1/2 # broiler fryers

2 tbsp butter

salt and pepper

1 can(1#) pitted bing cherries

1 cup chili sauce

2 chicken bouillon cubes or 2 tsp chicken stock base

¼ cup pale dry sherry

2 tbsp cornstarch

2 tbsp water

3 tbsp brandy or cognac-warmed

 

Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crock pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken.

 

Note: Use breasts, thighs and drumsticks only. For a dramatic party dish; flame chicken and cherries at the table.

 

 

 

Chicken Creole

 

 

3 #s chicken pieces

1 medium onion, sliced

1 medium green pepper, cut into thin strips

½ cup celery, diced

1 ½ tsps salt

1 tsp thyme

½ tsp paprika

2 tbsp parsley, chopped

1 16 oz can canned tomatoes

4 oz can sliced mushrooms, drained

 

 

Combine all ingredients in crock pot. Cover and cook on low 8-10 hours(high 4-5)

 

Serve over rice. Add a green salad and your favorite rolls and you have a delicious meal.

 

 

Chicken Curry

 

2 servings

 

1 small onion, sliced

2 chicken breasts, boneless, skinless and cut into 3/4" pieces

1 clove garlic, minced

1 tsp curry powder

¼ tsp ginger

3 tbsp raisins

1 cup coarsely chopped apples, divided

1 ½ tsps chicken bouillon granules

1 ½ tsps all purpose flour

⅓ cup water

¼ cup sour cream

½ tsp cornstarch

½ cup uncooked white rice

 

Combine onion, chicken, garlic, curry powder, ginger, raisins and 3/4 cup chopped apple in crock pot. Combine chicken bouillon granules, flour and water in small bowl; stir until dissolved. Add to crock pot. Cover and cook on low 3 1/2 to 4 hours or until onions are tender and chicken is no longer pink. Combine sour cream and cornstarch in large bowl. Turn off crock pot; remove insert to heatproof surface. Drain all coking liquid from chicken mixture and stir into sour cream mixture. Add back to insert, stir well. Place insert back in crock pot. Cover and let stand 5 to 10 minutes or until sauce is heated through.

 

Meanwhile, cook rice according to package directions. Serve chicken curry over rice; garnish with remaining 1/4 cup apple.

 

Note: For a special touch, sprinkle chicken with green onion slivers just before serving.

 

 

Classic Swiss Steak

 

1 round steak

2 cups flour

¼ tbsp butter

4 oz tomato sauce

1 onion, sliced

1 green pepper, sliced

 

Cut steak into serving portions. Combine flour, salt, and black pepper in medium-siz bowl. Roll cut steak in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Place in crock pot and add tomato sauce, onion, and green pepper. Cook on low for 6 to 12 hours (high up to 6 hours).

 

 

Cowboy Casserole

 

4 servings

 

1 onion, chopped

1 ½ #s ground chuck, browned and drained

6 medium potatoes, sliced

1 can red beans

1 can tomatoes mixed w/2 tbsp flour, or 1 can tomato soup

to taste salt, pepper and garlic

 

Put chopped onion in the bottom of the crock pot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours.

 

 

 

Cranberry BBQ Ribs Crock Pot

2 servings

 

3 #s pork loin back ribs

½ tsp salt

½ tsp pepper

1 14 oz can cranberry sauce

1 ½ cups chili sauce or salso

1 small onion, grated or chopped fine

4 cloves garlic, minced

1 tbsp red wine vinegar

 

Spray a 4 to 5 quart slow cooker with cooking spray. Cut ribs into 2" portions; place in slow cooker covering entire bottom. Sprinkle with salt and pepper.

 

Stir together remaining ingredients and spoon over ribs. Cover and cook on low for six to seven hours or until ribs are tender. Discard sauce.

 

 

Daves Chili

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2 # ground beef

1 large onion, diced

12 oz tomato paste

1- 1 ½ cups ketchup

2 cans V 8 juice

1 cup crushed tomato

1 ½ tbsp cinnamon

2 tbsp chili powder

1 tbsp each pepper,sugar,redwine, vinergar, horshradish, tobasco

½ tsp salt

2 tsp garlic salt

¼ tsp red pepper

4 bay leaves

2 habeneros

 

Brown ground beef and drain. Mix all ingredients in crock pot. Cook on high for 2 hours. Stir. Remove by leaves and habeneros. Cook for 4 more hours. Serve with cheddar, sour cream and crackers.

 

 

Hash Browns Crock Pot

 

1 32 oz pkg hash browns

1 can cheddar cheese soup

1 can cream of mushroom soup

1 cup sour cream

½ cup margarine

 

Put hash browns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hash browns. Cook on low for 4-6 hours. Stirring occasionally.

 

 

 

Hawaiian Pork Crock Pot

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3 #s pork roast, boneless, rolled

6 cloves

½ tsp nutmeg

¼ tsp paprika

¼ cup catsup

2 tbsp orange juice

2 tbsp honey

1 tbsp soy sauce

2 tbsp lemon juice

½ tsp Kitchen Bouquet(optional)

 

Place the roast on a rack and broil 15-30 minutes or until brown(can be done the night before). Stick the cloves randomly all over the roast. Place the roast into the crock pot. Mix together the nutmeg and paprika, sprinkle over the roast. In a small bowl, stir together the catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet, pour over roast.

 

Cook and cook on low 10-12 hours(high 4-6 hours). Remove the meat from the crock pot and thicken juices by mixing together 1 1/2 tbsp cornstarch and 2 tbsp water, stir into juices and cook on high until thickened.

 

 

 

 

 

Italian Beef Crock Pot

 

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3-5 # beef roast(chuck or round), fat trimmed

1 pkg Good Seasons Italian Salad Dressing

15 1/4 oz can pepperoncini peppers with liquid

1 jar mild giardinara, drained

1 ½ cups water, (or 1 can fat free beef broth)

 

Place beef in crock pot set at low. Mix all other ingredients and bring to a boil, then pour into the crock pot. Cover and cook 10-12 hours. Remove beef and shred with two forks. Return beef to crock pot, add water, if necessary, to make enough broth. Keep warm in crock pot and serve over very crust rolls or French Bread. Freezes very well.

 

 

 

 

Meatballs Crock Pot

 

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1 ½ #s extra-lean ground beef

1 cup dry breadcrumbs

½ cup egg substitute

⅓ cup chopped fresh parsley

2 tbsp minced fresh onion

⅓ cup ketchup

2 tbsp brown sugar

1 tbsp lemon juice

1 can(16 oz) jellied cranberry sauce

1 bottle(12 oz) chili sauce

parsley sprigs(optional)

 

Combine first 5 ingredients in a large bowl; shape mixture into 30- 1 1/2" meatballs.

 

Combine ketchup, sugar, juice, and sauces in a crock pot; gently stir in meatballs. Cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.

 

 

 

 

Crock-Pot Ribs

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5-6 # western style semi boneless pork or beef ribs

salt, pepper, cayenne pepper, to desired taste

Sweet Baby Rays Hot & Spicy Barbeque Sauce

diced sweet onions, optional

 

Cut ribs in half and layer in crock pot. In between layers add salt, pepper, and cayenne pepper. Cook on low 8-9 hours depending on pounds of ribs. After ribs are fully cooked, remove ribs from crack pot and drain all juices. Layer ribs back into crock pot and pour generous amount of Sweet Baby Ray s BBQ Sauce ( add diced onions, optional) between layers. Cover top layer of ribs well with barbeque sauce.Cover and continue to cook on low 1-2 hours.

 

 

 

 

Pork Chops with Corn Stuffing

 

6 servings

 

1 tbsp oil

6 (4 oz) 3/4" thick boneless pork loin chops

1 ½ tsps *dried pork seasoning

4 cups cornbread stuffing mix

½ cup chopped celery

¼ cup chopped onion

¼ tsp dried sage leaves, crushed

1 can(14 1/2 oz) ready-to-serve chicken broth

1 can whole kernel corn with red and green peppers, drained

1 egg, beaten

 

Heat oil in large skillet over medium heat until hot. Add pork chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning.

 

In large bowl, combine all remaining ingredients; mix well.

 

 

Spray inside of 3 1/2 to 4 quart crock pot with nonstick cooking spray. Spoon stuffing mixture into sprayed slow cooker. Arrange browned pork chops in 2 layers over stuffing.

 

Cover; cook on low for 5 to 6 hours or until pork is no longer pink in center.

 

*1/4 tsp each of seasoned salt, garlic powder, thyme leaves and black pepper can be used if pork seasoning is not available.

 

 

 

 

 

Pot Roast Dinner

6 servings

 

2 ½ to 3 # chuck roast

1 tbsp cooking oil

1 ½ cups tomato juice

¼ cup vinegar

2 tsps worcestershire sauce

1 tsp sugar

½ tsp salt

½ tsp dried basil, crushed

½ tsp dried thyme , crushed

¼ tsp pepper

1 clove garlic, minced

6 carrots, quartered and cut into 1/2" pieces

6 onions

¼ cup quick-cooking tapioca

 

Trim fat from roast; cut to fit in crock pot (if necessary). In a skillet brown roast on all sides in hot oil. In a bowl combine tomato juice, vinegar, worcestershire sauce, sugar, salt, basil, thyme, pepper and garlic.

 

Place carrots and onions in a crock pot. Sprinkle tapioca over vegetables. Pour tomato mixture over roast. cover; cook on low for 10 to 12 hours (high 5 to 6 hours).

 

Move meat and vegetables to a platter. Remove fat from gravy.

 

Serve gravy with meat and vegetables. Add mashed potatoes to the menu and you are all set.

 

 

 

Sauerbraten Crock Pot

 

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5 ½ #s pot roast or rump roast

2 ½ cups water

1 ½ cups red wine vinegar

2 medium onions, sliced

1 lemon, sliced

1 tbsp sugar

3 beef bouillion cubes, crushed

¼ tsp ginger, ground

12 whole cloves

6 bay leaves

6 peppercorns

½ cup onion, chopped

½ cup carrot, chopped

¼ cup celery, chopped

1 cup gingersnaps, broken

 

In removable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add meat. Cover and refrigerate 36 to 72 hours, turning meat occasionally. The longer the meat marinates, the spicier it gets. Remove meat from marinade; strain marinade, reserve one cup.

 

Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all. Place liner in base. Cover and cook on low 9-11 hours (high 5 hours).

 

Remove meat to carving board and let sit 15 to 20 minutes for meat to firm before carving. Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes. Slice meat and ladle on sauce.

 

 

 

 

Slow Cooker Lasagna

6 servings

 

1 # ground beef

1 lg onion, chopped

2 cloves garlic, minced

1 can(29 oz) tomato sauce

1 cup water

1 can(6 oz) tomato paste

1 tsp salt

1 tsp dried oregano

1 pkg(8 oz) no-cook lasagna noodles

4 cups(16 oz) shredded mozzarella cheese

1 ½ cups(12 oz) small-curd cottage cheese

½ cups grated parmesan cheese

 

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. spread a fourth of the meat sauce in an ungreased 5 quart crock pot. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

 

 

 

 

Spicy Wine Pot Roast

6 servings

 

3 to 4 # beef pot roast

salt and pepper

1 small onion, chopped

1 pkg(3/4 oz) brown gravy mix

1 cup water

¼ cup catsup

¼ cup dry red wine

2 tsps Dijon-style mustard

1 tsp worcestershire sauce

⅛ tsp garlic powder

 

Sprinkle meat with salt and pepper; place in crock pot . Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in a small amount of water, and serve over meat.

[Ghost]

Rock (POT) Soup

 

:lol: :lol: :lol: :lol:

 

[Ghost]

Thanks for all the good recipes Geee. Will make sure my son has the link to these.. although he just has a cell phone for Internet use. He is really into cooking