Could someone direct me to Cathy's final tweaked version of Crockpot Cassolet? Thanks!
- Thread starter dawn_mo
- Start date
here is the link. It's in T&T one dish meals and the tweaked version. SOOOO good.
http://www.finerkitchens.com/swap/forum21/15_Mabel_Hoffmans_Slow-Cooker_Cassoulet
http://www.finerkitchens.com/swap/forum21/15_Mabel_Hoffmans_Slow-Cooker_Cassoulet
I believe this link has the latest tweaked version.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14649
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14649
heather_in_sf
Well-known member
Hooray! So excited, I have a NEW crockpot! Never had one before and would love your T&T recipes
I did print off all the ones in T&T which sound great - and I know you have other great recipes out there too so please let me know your favorites.
Would love your vote for my first dish to make in the crockpot too - don't you think I should 'break it in' with something completely fabulous???
I did print off all the ones in T&T which sound great - and I know you have other great recipes out there too so please let me know your favorites.
Would love your vote for my first dish to make in the crockpot too - don't you think I should 'break it in' with something completely fabulous???
dawn_mo
Well-known member
REC: Curried Beef and Potato Stew
* Exported from MasterCook *
CURRIED BEEF AND POTATO STEW
Recipe By :Ellen/LA
Serving Size : 6 Preparation Time :0:00
Categories : Beef Brochure
Crockpot
Amount Measure Ingredient -- Preparation Method
2 lbs lean boneless beef stew meat -- cut into 1-inch
cubes
2 lbs red potatoes -- peeled and cut into
3/4 inch pieces
1 medium onion -- chopped
3/4 cup mango chutney
1/4 cup raisins
3 tablespoons quick-mixing flour -- such as Wondra
1 cup water
1 teaspoon beef bouillon granules
2 tablespoons Madras curry powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups frozen green peas -- thawed
In a 4- or 5-quart slow cooker, mix together all the ingredients except the peas.
Cover and cook on low heat setting 7-8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible. Stir in the peas, cover, and cook 15 minutes longer.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CURRIED BEEF AND POTATO STEW
Recipe By :Ellen/LA
Serving Size : 6 Preparation Time :0:00
Categories : Beef Brochure
Crockpot
Amount Measure Ingredient -- Preparation Method
2 lbs lean boneless beef stew meat -- cut into 1-inch
cubes
2 lbs red potatoes -- peeled and cut into
3/4 inch pieces
1 medium onion -- chopped
3/4 cup mango chutney
1/4 cup raisins
3 tablespoons quick-mixing flour -- such as Wondra
1 cup water
1 teaspoon beef bouillon granules
2 tablespoons Madras curry powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups frozen green peas -- thawed
In a 4- or 5-quart slow cooker, mix together all the ingredients except the peas.
Cover and cook on low heat setting 7-8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible. Stir in the peas, cover, and cook 15 minutes longer.
- - - - - - - - - - - - - - - - - - -
dawn_mo
Well-known member
REC: African Style Braised Chicken in Peanut Sauce
* Exported from MasterCook *
African Style Braised Chicken in Peanut Sauce
Recipe By :Olga D (Ont)
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Olgad
Poultry
Amount Measure Ingredient -- Preparation Method
1 tbsp. vegetable oil
3 lbs chicken pieces -- skin on breasts,
skinless legs and thighs
2 onions finely chopped
4 cloves garlic -- minced
1/2 long red or green chili pepper -- minced (1/2 to 1)
2 tsp. curry powder
1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. cracked black peppercorns*
1/2 cup condensed chicken broth -- undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 tbsp. sherry or lemon juice
1 red bell pepper -- finely chopped
Hot white rice
1. In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
2. Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic,
chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1
minutes. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
3. Pour mixture over chicken. Cover and cook on Low for 6 hours or on High for 3
hours, until juices run clear when chicken is pierced with a fork.
4. In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on High for 20 minutes, until pepper is tender. Discard bay leaf. Serve over hot white rice.
NOTES : MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tbsp. oil in pan before softening onions. Cover and refrigerate overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in slow cooker stone.
*For best results, use whole, rather than ground, herbs and spices in the slow cooker. Whole spices, such as cumin seeds, and whole leaf herbs, such as dried thyme and oregano leaves, release their flavors slowly throughout the long cooking period, unlike ground spices and herbs, which tend to lose flavor during slow cooking. If you're using fresh herbs, add them finely chopped during the last hour of cooking unless you include the whole stem (this works best with thyme and rosemary). Use cracked black peppercorns rather than ground pepper in the recipes because they release flavor slowly during the long cooking process.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
African Style Braised Chicken in Peanut Sauce
Recipe By :Olga D (Ont)
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Olgad
Poultry
Amount Measure Ingredient -- Preparation Method
1 tbsp. vegetable oil
3 lbs chicken pieces -- skin on breasts,
skinless legs and thighs
2 onions finely chopped
4 cloves garlic -- minced
1/2 long red or green chili pepper -- minced (1/2 to 1)
2 tsp. curry powder
1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. cracked black peppercorns*
1/2 cup condensed chicken broth -- undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 tbsp. sherry or lemon juice
1 red bell pepper -- finely chopped
Hot white rice
1. In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
2. Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic,
chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1
minutes. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
3. Pour mixture over chicken. Cover and cook on Low for 6 hours or on High for 3
hours, until juices run clear when chicken is pierced with a fork.
4. In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on High for 20 minutes, until pepper is tender. Discard bay leaf. Serve over hot white rice.
NOTES : MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tbsp. oil in pan before softening onions. Cover and refrigerate overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in slow cooker stone.
*For best results, use whole, rather than ground, herbs and spices in the slow cooker. Whole spices, such as cumin seeds, and whole leaf herbs, such as dried thyme and oregano leaves, release their flavors slowly throughout the long cooking period, unlike ground spices and herbs, which tend to lose flavor during slow cooking. If you're using fresh herbs, add them finely chopped during the last hour of cooking unless you include the whole stem (this works best with thyme and rosemary). Use cracked black peppercorns rather than ground pepper in the recipes because they release flavor slowly during the long cooking process.
- - - - - - - - - - - - - - - - - - -
dawn_mo
Well-known member
REC: Olga's Mom's Smothered Pork Chops
* Exported from MasterCook *
Mom's Smothered Pork Chops
Recipe By :Olga
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Olgad
Pork
Amount Measure Ingredient -- Preparation Method
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 pork shoulder butt chops about 2 to 3 lbs. -- (4 to 6)
2 tbsp. vegetable oil
2 onions -- finely chopped
2 cloves garlic -- minced
1/2 cup tomato based chili sauce
2 tbsp. cider vinegar
2 tbsp -- ¥
packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1. On a plate, combine flour, salt and black pepper. Dredge pork in mixture, coating both sides.
2. In a nonstick skillet, heat oil over medium heat. Add pork, in batches, and brown on both sides. Transfer to slow cooker stoneware.
3. Add onions to pan, adding more oil if necessary, and cook, stirring until softened. Add garlic and cook, stirring, for 1 minutes. Stir in chili sauce, vinegar, brown sugar,
Worcestershire sauce and mustard. Bring to a boil.
4. Pour sauce over pork. cover and cook on Low for 8 hours or on High for 4 hours,
until meat is tender.
NOTES : Feel free to vary the cut of pork you use in this recipe. The sauce is equally good on
loin chops or country-style ribs (see Tip, below). Serve with plenty of hot mashed
potatoes to soak up the sauce.
TIP: If using loin cut pork chops, make sure they are about 1 inch thick and reduce
cooking time to 4 to 5 hours on Low or 2 to 2 1/2 hours on High.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mom's Smothered Pork Chops
Recipe By :Olga
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Olgad
Pork
Amount Measure Ingredient -- Preparation Method
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 pork shoulder butt chops about 2 to 3 lbs. -- (4 to 6)
2 tbsp. vegetable oil
2 onions -- finely chopped
2 cloves garlic -- minced
1/2 cup tomato based chili sauce
2 tbsp. cider vinegar
2 tbsp -- ¥
packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1. On a plate, combine flour, salt and black pepper. Dredge pork in mixture, coating both sides.
2. In a nonstick skillet, heat oil over medium heat. Add pork, in batches, and brown on both sides. Transfer to slow cooker stoneware.
3. Add onions to pan, adding more oil if necessary, and cook, stirring until softened. Add garlic and cook, stirring, for 1 minutes. Stir in chili sauce, vinegar, brown sugar,
Worcestershire sauce and mustard. Bring to a boil.
4. Pour sauce over pork. cover and cook on Low for 8 hours or on High for 4 hours,
until meat is tender.
NOTES : Feel free to vary the cut of pork you use in this recipe. The sauce is equally good on
loin chops or country-style ribs (see Tip, below). Serve with plenty of hot mashed
potatoes to soak up the sauce.
TIP: If using loin cut pork chops, make sure they are about 1 inch thick and reduce
cooking time to 4 to 5 hours on Low or 2 to 2 1/2 hours on High.
- - - - - - - - - - - - - - - - - - -
dawn_mo
Well-known member
REC: Crockpot Arroz Con Pollo (Spanish Chicken with Rice)
* Exported from MasterCook *
CROCKPOT ARROZ CON POLLO Spanish Chicken with Rice
Recipe By :Country Woman/ OlgaD
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Olgad
Amount Measure Ingredient -- Preparation Method
1/4 tsp. saffron threads -- soaked in 2
Tbsp.boiling water, or 1 tsp. turmeric*
1 Tbsp. vegetable oil
3 lbs. chicken pieces -- skin on
breasts,skinless legs and thighs
2 onions -- finely chopped
4 cloves garlic -- minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 cups long-grain CONVERTED rice
1 can tomatoes -- (28 oz) including
juice, chopped
1 1/2 cups chicken stock OR 1 cup chicken stock plus
1/2 cup dry white wine
1 green bell pepper -- finely chopped
1 cup green peas -- thawed if frozen
Sliced pimento-stuffed green olives -- optional
Hot pepper sauce -- optional
In a non-stick skillet, heat oil overmedium-high heat. Add chicken, in batches,and brown lightly on all sides. Transfer to slow cooker stoneware.Reduce heat to medium. Add onions and cook,stirring, until softened. Add garlic, salt and pepper and cook, stirring, for 1 minute. Add rice and stir until grains are well coated with mixture. Stir in saffron,
tomatoes and chicken stock. Transfer to slow cooker stoneware and stir to combine with chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clearwhen chicken is pierced with a fork. Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through. Garnish with olives, if using, and pass hot pepper sauce, if using. TIP: If you are in a hurry, skip browning the chicken. Just make sure that all the skin is removed; otherwise the dish will be too fatty.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT ARROZ CON POLLO Spanish Chicken with Rice
Recipe By :Country Woman/ OlgaD
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Olgad
Amount Measure Ingredient -- Preparation Method
1/4 tsp. saffron threads -- soaked in 2
Tbsp.boiling water, or 1 tsp. turmeric*
1 Tbsp. vegetable oil
3 lbs. chicken pieces -- skin on
breasts,skinless legs and thighs
2 onions -- finely chopped
4 cloves garlic -- minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 cups long-grain CONVERTED rice
1 can tomatoes -- (28 oz) including
juice, chopped
1 1/2 cups chicken stock OR 1 cup chicken stock plus
1/2 cup dry white wine
1 green bell pepper -- finely chopped
1 cup green peas -- thawed if frozen
Sliced pimento-stuffed green olives -- optional
Hot pepper sauce -- optional
In a non-stick skillet, heat oil overmedium-high heat. Add chicken, in batches,and brown lightly on all sides. Transfer to slow cooker stoneware.Reduce heat to medium. Add onions and cook,stirring, until softened. Add garlic, salt and pepper and cook, stirring, for 1 minute. Add rice and stir until grains are well coated with mixture. Stir in saffron,
tomatoes and chicken stock. Transfer to slow cooker stoneware and stir to combine with chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clearwhen chicken is pierced with a fork. Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through. Garnish with olives, if using, and pass hot pepper sauce, if using. TIP: If you are in a hurry, skip browning the chicken. Just make sure that all the skin is removed; otherwise the dish will be too fatty.
- - - - - - - - - - - - - - - - - - -
dawn_mo
Well-known member
REC: Cheesy Jalapeno Chicken or Turkey Meatloaf
* Exported from MasterCook *
Cheesy Jalapeno Chicken Loaf
Recipe By :Olga
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Meatloaves
Olgad
Amount Measure Ingredient -- Preparation Method
2 lbs ground chicken
1/2 cup fresh bread crumbs
2 onions -- finely chopped
2 cloves garlic -- minced
1 jalapeno peppers -- finely chopped (1
to 2)
1 tsp. ground cumin
2 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. Worcestershire sauce
2 eggs -- beaten
1 cup shredded Monterey Jack cheese
4 oz. cream cheese -- cut into 1/4-inch
cubes, optional
1. Fold a 2-foot piece of foil in half lengthwise. Place on bottom and up sides of
slow cooker stoneware.
2. In a large bowl, combine all the ingredients, including cream cheese, if using, and mix well. shape into a loaf and place on foil in slow cooker stoneware. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until juices run clear when loaf is pierced with a fork or meat thermometer reads 170 F.
VARIATION: Cheesy Jalapeno Turkey Loaf; Substitute 2 lbs ground turkey for the chicken.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cheesy Jalapeno Chicken Loaf
Recipe By :Olga
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Meatloaves
Olgad
Amount Measure Ingredient -- Preparation Method
2 lbs ground chicken
1/2 cup fresh bread crumbs
2 onions -- finely chopped
2 cloves garlic -- minced
1 jalapeno peppers -- finely chopped (1
to 2)
1 tsp. ground cumin
2 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. Worcestershire sauce
2 eggs -- beaten
1 cup shredded Monterey Jack cheese
4 oz. cream cheese -- cut into 1/4-inch
cubes, optional
1. Fold a 2-foot piece of foil in half lengthwise. Place on bottom and up sides of
slow cooker stoneware.
2. In a large bowl, combine all the ingredients, including cream cheese, if using, and mix well. shape into a loaf and place on foil in slow cooker stoneware. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until juices run clear when loaf is pierced with a fork or meat thermometer reads 170 F.
VARIATION: Cheesy Jalapeno Turkey Loaf; Substitute 2 lbs ground turkey for the chicken.
- - - - - - - - - - - - - - - - - - -
dawn_mo
Well-known member
REC: Crockpot Home-Style Jamaican Chicken
* Exported from MasterCook *
Crockpot Home Style Jamaican Chicken
Recipe By :Elaine/TA
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
2 large onions -- chopped
1 bunch green onions -- chopped
29 ounces stewed tomatoes
1 tablespoon curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 teaspoons granulated sugar
1/2 teaspoon Tabasco sauce
1/4 cup red wine vinegar
1 teaspoon dried thyme
2 bay leaves
1 whole chicken -- cut-up
1/4 cup water
2 cups long-grain white rice
Combine all ingredients, except rice, in 5 quart crockpot. Cook on low setting for 8-10 hours. Cook rice according to package directions. Serve cooked chicken mixture with cooked rice.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crockpot Home Style Jamaican Chicken
Recipe By :Elaine/TA
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
2 large onions -- chopped
1 bunch green onions -- chopped
29 ounces stewed tomatoes
1 tablespoon curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 teaspoons granulated sugar
1/2 teaspoon Tabasco sauce
1/4 cup red wine vinegar
1 teaspoon dried thyme
2 bay leaves
1 whole chicken -- cut-up
1/4 cup water
2 cups long-grain white rice
Combine all ingredients, except rice, in 5 quart crockpot. Cook on low setting for 8-10 hours. Cook rice according to package directions. Serve cooked chicken mixture with cooked rice.
- - - - - - - - - - - - - - - - - - -
dawn_mo
Well-known member
REC: Spicy Stuffed Peppers
* Exported from MasterCook *
Spicy Stuffed Peppers
Recipe By : JP
Serving Size : 1 Preparation Time :0:00
Categories : Beef Crockpot
Amount Measure Ingredient -- Preparation Method
6 spicey peppers such as hungarian wax
or green or red bell peppers
1 pound lean ground beef
1 egg
1/4 cup chopped onion
1/3 cup uncooked rice
3 tablespoons worcestershire sauce
16 ounces tomato sauce
clean and remove seeds from peppers in a bowl, mix the raw ground beef, rice, egg , onion and worcestershire saice; salt and pepper if you wish stuff each pepper
place the peppers in a slocooker (crockpot) pour the tomato sauce over the peppers
cook on low setting for about 8 hrs
- - - - - - - - - - - - - - - - - - -
NOTES : use lean ground meat so that the resulting gravy isnt too fatty
these peppers are long and thin and therefore a bit difficult to stuff but the heat is about right; they lend a nice zip to the tomato gravy generated in the cooking process; this quantity of meat will make 3-4 good sized meat balls in addition to stuffing 6 peppers; the meat balls are placed in the cooker along with the peppers
other mildly hot peppers such as pablanos could be used
serve with mashed potatoes and the tomato gravy created
* Exported from MasterCook *
Spicy Stuffed Peppers
Recipe By : JP
Serving Size : 1 Preparation Time :0:00
Categories : Beef Crockpot
Amount Measure Ingredient -- Preparation Method
6 spicey peppers such as hungarian wax
or green or red bell peppers
1 pound lean ground beef
1 egg
1/4 cup chopped onion
1/3 cup uncooked rice
3 tablespoons worcestershire sauce
16 ounces tomato sauce
clean and remove seeds from peppers in a bowl, mix the raw ground beef, rice, egg , onion and worcestershire saice; salt and pepper if you wish stuff each pepper
place the peppers in a slocooker (crockpot) pour the tomato sauce over the peppers
cook on low setting for about 8 hrs
- - - - - - - - - - - - - - - - - - -
NOTES : use lean ground meat so that the resulting gravy isnt too fatty
these peppers are long and thin and therefore a bit difficult to stuff but the heat is about right; they lend a nice zip to the tomato gravy generated in the cooking process; this quantity of meat will make 3-4 good sized meat balls in addition to stuffing 6 peppers; the meat balls are placed in the cooker along with the peppers
other mildly hot peppers such as pablanos could be used
serve with mashed potatoes and the tomato gravy created
cynupstateny
Well-known member
OK that's it- never had a crock pot and never wanted one. After reading these recipes I'm buying
one tomorrow!
one tomorrow!