Saturday, June 30, 2007

Slow Cooker Recipes - Crockpot Hearty Turkey Chili

Crockpot Hearty Turkey Chili

1 pound ground turkey
1/2 ground chuck
30 ounces tomato sauce
24 ounces V-8 juice
1/2 cup chopped onion
1/2 cup chopped celery
1 tbs chili powder
1 cup chopped green pepper
1 cup chopped mushrooms
1 small jalapeno pepper, chopped -- (optional)
14 ounces stewed tomatoes
1/2 cup uncooked wild rice
2/3 cup brown sugar
14 ounces chili beans
1 ounce chili seasoning mix

Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat.

Cook on LOW for 6 to 9 hours. Serve with crackers or cornbread. Slow Cooker Recipes

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Saturday, June 23, 2007

Cheese Fondue with French Bread Cubes Cheese Fondue with French Bread Cubes Ingredients 1 cup dry white wine 2 cloves garlic, minced 1 tbsp. each Worcestershire® sauce, cornstarch 2 cups each cheddar, colby cheeses; cubed 1 loaf French bread cubed Directions In a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep cheese nice and hot.

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Batter Bread

Batter Bread 1 tbsp. yeast 1/2 cup each warm water; butter or margarine, softened 1 cup warm milk 1/4 cup sugar 2 tsp. salt 3 eggs 5-1/2-6 cup flour Directions In a large bowl combine yeast and warm water. Add milk, butter, sugar and salt; stir well. Then add eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise until doubled. Stir dough down. Spoon into a greased and floured 10" tube pan or divide into 2 4-1/2x8" pans. Cover and let rise until doubled, about 1 hour. Bake at 375º F. 25 - 30 minutes or until golden brown. Quote of the Day Quote of the Day Famous Quotes

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Stumbleupon - Recipes Stumbler

Stumbleupon - Recipes Stumbler Recipes at Stumbleupon

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Saturday, June 16, 2007

Soft Bread Sticks

Soft Bread Sticks Ingredients 1 cup warm water 1 tbsp. yeast 3 tbsp. sugar 1/4 cup oil 1 tsp. salt 3 cups flour Directions Mix first 3 ingredients and let yeast rise. Add remaining ingredients. Mix together and knead like bread. Let rise once. Divide dough in 12 portions and fold into sticks. Let rise again. Brush with beaten egg white and sprinkle with garlic salt and parsley. Heat oven to 400º F. Bake 15 minutes or less. Place 9x13" pan with boiling water on bottom rack to keep warm and also a little softer. Enjoy with cheese sauce or pizza sauce.

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Spinach Cheese Bites

Spinach Cheese Bites Ingredients 1 tbsp. olive oil 2 cloves garlic, minced 1 pkg. (6 oz.) baby spinach, coarsely chopped 1 tsp. Italian seasoning 1-1/2 cups shredded pepper jack cheese Monterey Jack w Jalapeño peppers 16 crackers (melba toast, Club®, Ritz®, etc.) Directions Saute garlic in olive oil in skillet, add spinach and cook for several minutes until spinach wilts. Remove from heat, add Italian seasoning and cheese, and mix well. Place 1 tbsp. mixture on each cracker and bake for 5 minutes at 375º F.

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Thursday, June 14, 2007

Huevos Rancheros Stacks

Huevos Rancheros Stacks 12 corn tortillas 6 cups enchilada sauce 2 cups grated cheddar cheese 8 eggs, scrambled, poached or fried 2 cups chopped onion or green pepper Directions Dip 3 corn tortillas in enchilada sauce to coat. Stack 3 tortillas on four separate plates. Sprinkle on some cheese. Place 2 cooked eggs on each stack. Drizzle on more sauce and sprinkle onion or green pepper over top of each stack. Top with more cheese. Microwave each plate 60 seconds, or until hot and bubbling. Makes 4 servings.

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Potato Salad with Mushrooms

Potato Salad with Mushrooms 6 - 8 medium potatoes, boiled 4 hard-cooked eggs 1/2 cup each mayonnaise, sour cream (lite ok) 1 can mushrooms to taste salt, pepper 1/2 tsp. dry mustard Directions Dice cooled potatoes and eggs. In bowl combine mayonnaise, sour cream, mustard, salt and pepper. Add mushrooms with part of liquid. Add mixture to potatoes and eggs. Stir until well-coated. Chill.

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Friday, June 08, 2007

Beef With Spicy Cocoa Gravy

Beef With Spicy Cocoa Gravy Yield: 6 Servings 1 T Unsweetened Cocoa 1 T Ground Coriander 1 1/2 t Garlic Powder 1 1/2 t Ground Cumin 1 1/2 t Ancho Chili Powder 1 1/2 t Paprika 1 1/2 t Dried Oregano 1/8 t Ground Cinnamon 1 1/2 lb Top Round Steak,Trimmed And -Cut Into 1-Inch Cubes 1/2 c All Purpose Flour 1 T Olive Oil 1/2 c Onion,Chopped 1/2 c Green Bell Peppers,Chopped 1/2 c Dry Red Wine 1 cn Diced Organic Fire-Roasted Tomatoes,Undrained 14.5 Oz - 2 c Fat-Free,Less-Sodium Beef -Broth 1 t Salt 1/8 t Pepper,Fresh Ground Fresh Oregano,Garnish [Note: Caloreies 263 (27% from fat); Fat,7. 8 gm (sat 2.2gm mono 3. 8g poly 0.5g); Protein 30g; Carb 15.3g Fiber 2.3 g Chol 56mg; Iron 3. 7mg;Sodium 731mg; Calc 37mg] 1. Combine unsweetened cocoa and next 7 ingredients (though cinnamon) in a large bowl. Add beef, toss to coat. Remove beef from bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cocoa mixture, sitr with a whick. Return beef to bowl; toss to coat. 2. Heat olive oil in a Dutch oven over medium-high heat. Add beef mixture to pan, saute 5 minutes, turning to brown on all sides. Remove beef from pan. Add onion and green bell pepper to pan, saute 5 minutes or until tender. Add red wine and tomatoes, cook 3 minutes. Stir in beef broth, salt and black pepper; return meat to pan. Cover, reduce heat, and simmer 1 hour and 10 minutes or until beef is tender, stirring occasionally. Garnish each serving with fresh oregano, if desired. Diabetic Recipes

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Creamy Potato Wedges for the Slow Cooker

Creamy Potato Wedges for the Slow Cooker 2 containers (8 oz each) sour cream and chive dip 1 cup finely shredded Asiago cheese (4 oz) 1 pkg. (3 oz) cream cheese, cut up 1/2 cup mayonnaise 2 pkgs. (20 oz. each) refrigerated new potato wedges In a 3 1/2 or 4 quart slow cooker, combine sour cream dip, Asiago cheese, cream cheese and mayonnaise. Stir in refrigerated potatoes. Cover and cook on low setting for 3 1/2 to 4 1/2 hours or on high heat setting for 1 3/4 to 2 hours. Stir gently before serving. Makes 8 servings. Slow Cooker

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Slow Cooker Old-World Corned Beef and Vegetables

Slow Cooker Old-World Corned Beef and Vegetables It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can! 2 1/2 pounds medium new potatoes, (about 8), cut in half 2 cups baby-cut carrots 1 cup frozen small whole onions, thawed 1 corned beef brisket (3 to 3 1/2 pounds) 1/8 teaspoon pepper 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water 1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker. 2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef. 3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. 4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

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