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freekenny 
Posted: 03-Nov-2004, 04:29 PM
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QUOTE (CelticRose @ 11-Oct-2004, 03:09 PM)
Freekenney! I made this recipe and it was wonderful! thumbsup.gif

O'siyo,
~ Yeppers CelticRose they were scrumptous! drool.gif I subsituted the grape jelly/jam with Blackberry Fruit Spread! I would think that any flavour of jam/jelly would work! I bet Orange Marmalade would be divine! tongue.gif
~Ni Ya We again Shadow for a splendid recipe! cheers.gif
~~Sty-U red_bandana.gif


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Shadows 
Posted: 15-Nov-2004, 11:47 AM
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This might already be here, but everytime I make it I say "the folks on CR would love this!"

Recipe Name: CROCKPOT SOUTHWESTERN STYLE CHALUPAS
Category: CROCKPOT
Serves: 8

1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 tables chili powder
2 teaspo cumin
1 teaspo oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper and water. Simmer on low for 4 hours. Remove roast and pull meat apart; remove any bones or fat. Return pork to slow cooker and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on a serving plates. Spoon pork mixture over chips and serve with desired toppings.



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DesertRose 
Posted: 15-Nov-2004, 05:49 PM
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I have not seen this before on here, Shadows! What a wonderful recipe! Thanks so much!


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Shadows 
Posted: 18-Nov-2004, 08:37 AM
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This is for stove top but can be modified for your slowcooker, follow the directions with your cooker for adapting cooking times.

Recipe Name: BEER AND CHEESE SOUP
Category: SOUP
Serves: 8

SOURCE Shadows

1 Cup carrots, chopped
1 Cup celery, chopped
1 1/2 Cup yellow onions, peeled and chopped
2 Tblsp peanut or olive oil
6 Cup Chicken soup stock
1 Cup Cheddar cheese, grated
2 Tsp. flour
salt and pepper to taste
1/2 Tsp. dry mustard
1/4 Tsp. Worcestershire sauce
1/4 Tsp. Tabasco sauce
1 Clove garlic, minced
12 Ounce beer
Polish sausage or knackwurst ( optional)

Saute` the carrots, celery, garlic, and onions in the oil until browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve.
Add the salt, pepper, mustard, Tabasco, and Worcestershire.
Finally, add the beer, and stir until all is hot.
You may wish to add sliced cooked sausage to this soup, add just before serving.


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Shadows 
Posted: 21-Nov-2004, 09:05 AM
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Recipe Name: CHICKEN IN WINE AND MUSHROOM SAUCE

Serves: 6

1 lg Onion -- finely chopped
2 Garlic cloves -- minced
2 lg Carrots -- peeled & grated
8 Ounces Mushrooms -- sliced
1 Bay leaf
4 lg Chicken breast halves w/o
-- skin
1 ts Dried thyme
1 ts Dried basil
1/4 ts Dry mustard
1/2 ts Salt -- optional
1/4 ts Black pepper
3/4 Cup Red burgundy wine
3 tb Tomato paste
1 tb Worcestershire sauce
10 Ounces Spaghetti or other pasta
Parsley sprigs for garnish

In large crock pot, combine onion,
garlic, carrots, mushrooms, and bay
leaf. Arrange chicken over vegetables.
Sprinkle with thyme, basil, mustard,
salt, if desired, and black pepper.

In a cup, combine wine, tomato paste,
and Worcestershire sauce. Stir to mix
well. Pour over chicken. Cover and
cook 1 hour on high. Stir. Reduce heat
to low and cook an additional 5 to 6
hours or until chicken is done. Remove
and discard bay leaf.

Cook pasta according to package
directions and drain well in colander.
Meanwhile, cut chicken into slices and
return to sauce. Spoon individual
portions of sauce and chicken over
pasta. Garnish with parsley sprigs, if
desired.

NOTE: Use Large chicken breasts, smaller
ones cook too quickly.


Prep/CookTime : 5 hrs




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Shadows 
Posted: 25-Nov-2004, 01:11 PM
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This is a little late... been real busy at work:

Did you know that you can make your turkey stuffing/dressing in your crockpot?

All you have to do is follow the prep for your standard recipe, add some turkey or chicken broth, grease the sides of your crockpot and cook on high for one hour then reduce to low heat for 2 more hours.

This is a good way to make extra since some birds don't hold enough for big dinners.
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freekenny 
Posted: 29-Nov-2004, 04:01 PM
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QUOTE (Shadows @ 15-Nov-2004, 11:47 AM)
This might already be here, but everytime I make it I say "the folks on CR would love this!"

Recipe Name: CROCKPOT SOUTHWESTERN STYLE CHALUPAS
Category: CROCKPOT
Serves: 8

1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 tables chili powder
2 teaspo cumin
1 teaspo oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper and water. Simmer on low for 4 hours. Remove roast and pull meat apart; remove any bones or fat. Return pork to slow cooker and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on a serving plates. Spoon pork mixture over chips and serve with desired toppings.

O'siyo Shadow,
~ This sounds really good! Going to try it this week! cheers.gif Tried the Beer and Cheese soup..of course it wasn't your recipe wink.gif but, it was tasty for something different! Ni Ya We for the recipes!
~Sty-U red_bandana.gif
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Shadows 
Posted: 14-Jan-2005, 10:38 PM
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I usually don't use pre-packaged stuff in my cooking , but this one tasted good... next time I will just use the juices I save from the next roast I do in the oven for the packaged au juice.

Recipe Name: CROCKPOT FRENCH DIP ROAST
Category: CROCKPOT
Serves: 6

1 large onion quartered and sliced
1 beef bottom round roast (about 3 lbs.)
1/2 c. dry white wine or water
1 pkg. (3/4 oz) au jus gravy mix
1/8 tsp. seasoned pepper

Place onion in crockpot. Trim excess fat from roast. Cut meat in half if needed to fit in crock pot. Place meat in crock pot over onions. In a small bowl, combine wine (or water), au jus mix and pepper until blended. Pour over roast. Cover and cook on high for 6 hours or on low for 12 hours (until very tender). Remove meat from liquid. Let stand 5 minutes before thinly slicing across grain. Strain broth, if desired; taste for salt. Serve with hard french rolls for sandwiches... use liquid for dipping.

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Shadows 
Posted: 15-Jan-2005, 01:08 AM
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I got this one online... it is supposed to be from a famous rock groups tour cook.... I like it!!!!

Recipe Name: ROCK & ROLL TOUR BUS CHILI
Category: CHILI
Serves: 12

1 lb. bacon
1 lb. breakfast sausage
5 / lbs. ground beef - coarse chili grind if possible
1 tables olive oil
2 medium yellow onions finely chopped
2 green bell peppers cored seeded and finely chopped
2 stalks celery finely chopped
3 medium cloves garlic finely chopped
30 oz tomato sauce
30 oz stewed tomatoes
6 oz tomato paste
1 bottle Corona beer
4 oz chile salsa
1 each 3 in can pickled jalapeno peppers finely chopped
4 tables hot chili powder
4 tables mild chili powder
4 oz can whole green chiles seeded and finely chopped
1 teaspo oregano - preferably Mexican
3 tables salt
4 tables cumin

4-1/2 quart crock pot

Cook bacon until very crispy. Drain and discard grease,
chop or crumble, add to crock pot
Brown sausage, drain and discard grease, chop or crumble,
add to crock pot
Brown ground beef, drain and discard grease, chop or
crumble, add to crock pot
Sautee onions, celery, bell peppers, and garlic in olive oil until onions
become translucent - add to crock pot.
Add all remaining ingredients. Mix well, cover, turn crock
pot on high, let simmer for six hours or so, stirring from time to time.

Makes 4-1/2 quarts

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Shadows 
Posted: 05-Mar-2005, 10:59 AM
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CROCKPOT BEEF N BREW VEGETABLE SOUP


3 medium onions, sliced
1 lb carrots, cut into 1/2" slices
4 parsnips, cut into 1/2" slices
2 bay leaves
4 cloves garlic, minced
1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed
1/2 tsp pepper
2 TBS quick cooking tapioca
1 1/2 lbs beef stew meat, cut into 1" cubes
1 14 1/2 oz can beef broth
1 12 oz can beer
In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables. Add beef broth and beer.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now.

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Shadows 
Posted: 21-Sep-2005, 05:18 PM
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Creole Turkey Soup Recipe

Ingredients:

1 large onion, diced
1-1/2 green bell pepper, diced or 1 roasted red pepper (I might add a jalapeño or 2 here)
3/4 cup celery, diced
24 ounces stewed tomatoes
4-1/2 teaspoons chili powder (add ground pepper to taste)
3/4 teaspoon salt, or to taste
4 cups Turkey, cooked & cut up
6 cups rice, cooked

Directions:

Combine all of the ingredients except for the rice in a crock pot. Cover and cook on LOW all day. Serve over cooked rice.
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Shadows 
Posted: 26-Oct-2005, 05:30 PM
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Recipe Name: SHADOWS GREAT BAKED BEANS
Category: CROCKPOT
Serves: 6

1 pkg. dried beans yellow eye navy great northern etc
4 tbsp. brown sugar
2 scant tsp. salt
1/4 tsp. black pepper
1/8 tsp. powdered chilpotle pepper
1 tsp. powdered mustard
1/2 c. molasses
1 (2 to 3 oz.) piece salt pork or 1/4 pound bacon
1 med. peeled whole onion
5 whole cloves
1 tsp liquid smoke

Soak beans overnight (or follow quick soak directions on bean package). In a.m. drain and replace water. Parboil ( omit this step if using quick soak) 10 to 15 minutes (not longer) . Stud onion with cloves and place in bottom of crockpot. Drain beans and put on top of onion. Add sugar, salt, pepper, chilpotle pepper, mustard and molasses dissolved in 1 1/2 cups of hot water.

Add to beans. Add enough hot water to just cover top of beans. Add liquid smoke. Place salt pork or bacon on top. Cover and set crock pot on high. Check and add water* about every 3 hours, when necessary. Cook 6 to 8 hours.


* I, on occasion use beer as the replacement liquid.

This recipe can be doubled to fit larger crockpot, but only use the one onion and 5 cloves.
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Rindy 
Posted: 11-Nov-2005, 02:55 PM
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Crockpot Lasagna

8 Lasagne noodles uncooked
1 tsp. Italian seasoning
1/3 Cup water
15 oz. ricotta cheese
1lb ground beef
28 oz. jar spaghetti sauce
4 oz. can sliced mushrooms
2 Cups shredded mozzarella cheese

Break noodles. Place half in bottom of greased slow cooker. Brown-ground beef in saucepan. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers. Cover. Cook on Low 5 hours.
Makes 8 servings.
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Shadows 
Posted: 14-Mar-2006, 11:24 AM
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Recipe Name: SZECHWAN ORIENTAL SHRIMP
Category: 0riental
Serves: 4

1 Pack (8 ounce) frozen cooked shrimp
1 tb cornstarch
1/2 Cup mild, medium, or hot salsa
1/4 Cup honey
2 tb soy sauce
2 tb Dijon mustard
2 tb chunky peanut butter
1/4 ts ground ginger
1 can (15 ounce) baby corn, rinsed well and
-- draned
4 1/2 Ounces shiitake mushrooms
1 Cup snow pea pods


Combine cornstarch, salsa, honey, soy, mustard, peanut
butter and ginger in a crockpot. Gently stir in the corn,
mushrooms and snow pea pods. Cook on high 1 hour. Then, add
frozen shrimp. Cook on high 1 more hour.

Serve over rice.


Source :

http://crockpot.cdkitchen.com/recipes/recs...rimp57295.shtml
Prep/CookTime : 1-2 hrs
Difficulty : 3
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DesertRose 
Posted: 18-Mar-2006, 04:11 PM
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Ooh, you guys got some new good recipes in here! Yippee! Thanks! thumbs_up.gif
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