My darling niece just got a 'crock pot' for Christmas. Any recipes you would care to share? Thanks

Yes, deb,,,check out AngAk's "Sweet 'N' Snappy Beef Stew" in T&T Hall of Fame,...

under One-Dish Meals. It is WONDERFUL! (Please forgive the shout). Happy cooking!

 
Crockpot Pork Chops with Apricots and Prunes

I believe this recipe comes from recipezaar.com. It is easy to assemble and absolutely delicious!


Crockpot Pork Chops with Apricots and Prunes

Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all.
6 servings
6 hours 15 minutes 15 minutes prep
1 tablespoon vegetable oil
6 pork chops, trimmed (about 2-1/2 lb.)
2 onions, cut in wedges
2 cloves garlic, minced
1 cup dried apricots
1 cup pitted prunes
1/2 cup orange juice
1/2 cup chicken stock
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

1. In large skillet, heat oil over medium-high heat; brown pork chops.
2. Transfer to crockpot.
3. Add onions, garlic, apricots and prunes to pork chops.
4. Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crockpot.
5. Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
6. Remove pork chops to plate and keep warm.
7. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
8. Serve with chops.

 
Hi Deb...here are some tried and true...I haven't made the Chicago Italian Beef,

but I have eaten it and it was very good. I hope your niece will enjoy her new crockpot.

* Exported from MasterCook *

BRAZILIAN FEIJOADA

Recipe By :Mable Hoffman
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 lb. dried black beans -- rinsed and sorted
1 medium onion -- chopped
4 garlic cloves -- minced or pressed
(4 to 6)
2 tomatoes chopped -- I usually add about
a cup of salsa
1 tablespoon chopped jalapeno (or more)
1 tablespoon chopped fresh parsley
1/4 lb. Canandian bacon -- chopped up
1 lb. smoked garlic sausage (Kielbasa might work -- but try to get the
garlic), chopped
2 quarts water
2 big squirts of Tabasco

In a 5-quart slow-cooker, combine beans, onion, garlic, tomatoes or salsa, jalapeno peppers, Tabasco,and parsley. Top with Canadian bacon and sausage. Pour water over all. Cover and cook on low 10-12 hours or
until beans are tender. (I have a feeling that I cook this on high for less time.)
Serve with cooked rice.

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* 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 Method1 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 *

Santa Fe Soup

Recipe By :Food For Thought/Junior League of Birmingham/Lisa in Brmghm
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Freezable
Soups And Stews

Amount Measure Ingredient -- Preparation Method2 pounds ground turkey or beef
1 onion -- chopped
2 packages Ranch-style salad dressing mix -- (.5 oz)
2 packages taco seasoning mix -- (1.25 oz.)
1 can black beans -- (16 oz) undrained
1 can kidney beans -- (16 oz) undrained
1 can pinto beans -- (16 oz) undrained
1 can diced tomatoes with chilies -- (16 oz) undrained
1 can tomato wedges (I use chopped) -- (16 oz) undrained
2 cans white corn, -- (16 oz) undrained
2 cups water

Cook meat and onion together until meat is browned. Stir in Ranch style dressing and
taco seasoning mix into meat. Add reamining ingredients with juices from all. Add
water. Simmer for 2 hours - if too thick, add additional water. Garnish with sour
cream shredded MJ or cheddar cheese and sliced green onions. Serve with tortilla
chips or cornbread. Makes 4 quarts.

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* Exported from MasterCook *

MEATBALL MINESTRONE

Recipe By :Ron in Worcester/Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Ground Beef
Soups And Stews

Amount Measure Ingredient -- Preparation Method1 package frozen chopped spinach -- (10-oz.) thawed
1 1/2 lbs lean ground beef
1 egg
1 tsp salt
1/3 cup Italian bread crumbs
1/4 tsp freshly ground black pepper
2 Tbsp olive oil
1 large onion -- chopped coarsely
4 cans beef broth -- (14-1/2-oz.(or
thereabouts))
1 can tomatoes -- (1-lb.)
1/2 tsp dried oregano
1 can red kidney beans -- (1-lb.)
1/2 tsp dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup pasta shells

With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside. In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with a spoon)and their liquid, beans and their liquid, oregano and basil. Cover. Reduce heat and simmer for 10 minutes. Add carrots and celery. Cover and simmer for 10 more minutes. Stir in pasta. Cover and simmer until pasta is cooked al dente--about 10 minutes. Place meatballs in soup and heat through. Makes about 14 1-cup servings

Ron's note: You can substitute frozen meatballs in this recipe, and cook in your crockpot.
This is the only soup that I have ever served that has resulted in my guests' moaning at the table. It's really THAT good! It came from Sunset--either the magazine or one of their terrific cookbooks--too many years ago for me to want to count. Enjoy!
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* 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 Method2 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.

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On this one, I always add the green pepper at the beginning of the recipe and the peas at the end.

* 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 Method1/4 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.

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* Exported from MasterCook *

GARLIC BEEF TWO-FISTERS

Recipe By :Cathy Z
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Sandwiches

Amount Measure Ingredient -- Preparation Method5 lb beef- chuck -- round, serloin, whatever cut you like
25 cloves peeled garlic -- (25 to 30)
3 cups beef broth
1/4 cup low sodium soy sauce
2 medium onions -- sliced thin
1 tbsp thyme
1 tsp pepper
1 bay leaf
sturdy sandwich rolls

Put all ingredients except rolls in crock pot and cook on high for 3 hours then on low for another 2 hours. Shred or slice beef and put back in juices. Pile on sturdy rolls and serve with pickles and cole slaw.

Dnote: I used about 10 cloves of garlic and topped the sandwiches with Greek peperoncinis. This will freeze very well. - - - - - - - - - - - - - - - - - - -

Chicago Italian Beef Recipe #30484

You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.
by Moonbugz

5 lbs rump roast (do not substitute for a different type roast)
2 cans beef consomme (Broth)
1 package good seasons italian seasoning
1/2-1 jar pepperoncini peppers (depending on level of spiciness)
1/2-1 jar giardiniera
3-5 sweet green peppers (according to size)
1 loaf long thin French bread

Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hrs.
Turn over at the 6th and 12th hour interval.
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
Cut bread into 6 inch lengths and slice on the side lengthwise.
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.
OPEN WIDE and enjoy the most wonderful taste sensation.
May be frozen when cooked.

 
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