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| Recipes Discuss Slow Cooker Recipes in the Steroid Diet And Nutrition forums; HINTS: *Trim fats and wipe meats well to remove residue. *When combining with vegetables, place meat in cooker on top ... |
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#1
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HINTS:
*Trim fats and wipe meats well to remove residue. *When combining with vegetables, place meat in cooker on top of vegetables. *For roasts and stews, pour liquid over meat. *Use no more liquid than required in recipe. *Vegetables should be thinly sliced b/c meat cooks faster in a slow cooker. *Use whole leaf herbs & spices (if possible) for best flavor for all day cooking. *Always fill slow cooker at least half full for all day cooking. *A specific liquid called for in a recipe may be varied but not the quantity. *Beans must be softened completely before adding sugar and/or acidic foods.
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#2
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1 onion, chopped
4 cloves garlic, minced 1/2 tsp crushed red pepper flakes 1 tsp minced fresh ginger 2 lbs. boneless, skinless turkey breast, cut into 2 x 1/2-inch slices 1 tsp salt 1/2 tsp pepper 1/4 cup lime juice Combine all ingredients. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve over your choice of leafy greens, rice, potatoes or pasta.
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#3
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3 lbs. chicken, preferably boneless skinless chicken breast
1 tsp. Italian seasoning Salt and ground black pepper 1 medium onion, sliced 2 Tbs. butter or margarine 1/2 cup dry sherry 1 can (4 oz.) sliced mushrooms, drained Rinse chicken and pat dry. Season chicken lightly with salt and pepper. In skillet, melt butter or margarine and quickly brown chicken. Place chicken in cooker. Meanwhile, saute onion and mushrooms in skillet. Add sherry to skillet and stir, scraping to remove browned bits. Pour contents of skillet into stoneware over chicken. Sprinkle with Italian seasoning. Cover and cook on LOW 8 hours. HIGH 4 hours.
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#4
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3 lbs chicken, cut into serving pieces
1/2 tsp. tarragon 1/2 cup flour 1 medium onion, sliced 1 tsp. salt 1/2 cup orange juice 1/4 tsp ground black pepper 1 can (4 oz.) sliced mushrooms, drained Rinse chicken and pat dry. Combine flour with salt and pepper. Coat chicken with mixture. Separate onion slices into rings and place in bottom of cooker. Add seasoned chicken pieces. Sprinkle with tarragon. Stir orange juice into mushrooms and add to cooker. Cover and cook on LOW 8 hours. HIGH 4 hours.
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#5
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3 lbs. chicken breast
1/4 cup onion, chopped 1/4 tsp. salt 1/4 tsp. leaf thyme 1/4 tsp. paprika 2 Tbs. butter or margarine 1 Tbs. fresh parsley (or 1 tsp. dried parsley flakes) Juice of one lemon Rinse chicken well and pat dry; remove any excess fat. Place chopped onions in the bottom of cooker. Rub chicken with butter or margarine. Place chicken in cooker on top of onions. Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings. Cover and cook on LOW 8 hours. HIGH 4 hours.
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#6
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3 lbs. chicken breast
1 tsp. salt 1/2 tsp. pepper 1/2 tsp. paprika 1/2 tsp. garlic powder 1/2 cup beer 1 can (6 oz.) tomato paste 1 jar (3 oz.) stuffed olives with liquid Season chicken with salt, pepper, paprika and garlic. Place chicken into cooker. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on LOW 8 hours. HIGH 4 hours.
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#7
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1 can (14 1/2 oz.) chicken broth, 1/4 cup set aside
1/4 cup cornstarch 1 Tbs. prepared mustard 1/2 tsp. ground black pepper 1 tsp. salt 1 small onion, sliced 2 Tbs. oil 1 Tbs. chopped fresh dill 1 lb. small red potatoes, quartered 6-8 boneless skinless chicken breast halves 1 pkg. (10 oz.) green beans, thawed and drained Combine 1/4 cup chicken broth, cornstarch, mustard, salt and pepper. Set aside. Place onion, potatoes and green beans in bottom of cooker. Heat oil in skillet. Brown chicken breasts. Remove and drain. Place in cooker. Pour remaining chicken broth into skillet and bring to a boil. Stir broth cornstarch mixture and slowly pour into boiling liquid. Cook stirring constantly 1 minute. Pour over ingredients in cooker. Stir to coat. Cover and cook on LOW 8 hours. HIGH 4 hours.
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#8
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2 lbs. boneless pork shoulder trimmed of fat and sliced into 1/2-inch slices
1 Tbs. oil 1 Tbs. snipped fresh rosemary 1 tsp. salt 1 tsp. black pepper 1 cup coarsely chopped shallots 2 cups sliced fresh mushrooms 1 can (14 oz.) diced tomatoes (or diced fresh tomatoes) Heat oil in skillet and cook pork till browned. Remove and drain excess oil. Place pork in cooker. Add remaining ingredients and stir slightly to combine. Cover and cook on LOW 8 hours. HIGH 4 hours. Serve over leafy greens, rice or potatoes.
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#9
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2 lbs. top round, cut 1/2-inch thick
1 clove garlic, minced 1 Tbs. fat-free Italian dressing 1/2 cup finely shopped onion 2 Tbs. grated Romano cheese 1 can (14 oz.) stewed Italian recipe tomatoes 1 Tbs. snipped fresh basil leaves or 1 tsp. dried 1 pkg. (10 oz) frozen, chopped spinach, drained and squeezed dry Cut steak into 2 pieces, each about 10 x 4-inches. Place steak on cutting board and brush with dressing. Combine onion, basil, spinach, garlic and cheese in small bowl. Stir in 1/2 cup tomatoes. Spoon 1/2 of spinach mixture over each steak, spreading to cover steak evenly. Roll up jelly-roll fashion. Tie rolls with string. Place meat rolls in cooker. Pour remaining tomatoes over meat. Cover and cook on LOW 8 hours. HIGH 4 hours.
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#10
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holy smoke, you have been busy RG. thanks for the recipes and they look good too
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#11
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So this may be stupid but do you have to have slow cooker?
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#12
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slow cooker just makes it easier. you could cook it in the oven too.
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#13
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Bump WW. These are just recipes that I know do well in a slow cooker.
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#14
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recipes sound yummy River. want to come to TX and cook em for me???
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#15
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Quote:
River
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#16
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hehe, i bet.
how bout a ride in a pickup truck and some good company along the way instead???
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#17
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Quote:
LMAO
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#18
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great thanks girl!
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