January 14th, 2010 by alice
Tags: Chicken, Crock, Ginger, Noodle, Pot, Soup
INGREDIENTS
- 1lbboneless skinless chicken breastsor boneless skinless chicken thighs, cut into 1-inch pieces
- 2mediumcarrots, coarsely shredded
- 2tablespoonsdry sherry (optional)
- 1tablespoonsoy sauce
- 1tablespoonrice vinegar
- 1tablespoonfresh ginger, peeled and grated
- 1/4teaspoonground black pepper
- crushed red pepper flakes, to taste (optional)
- 3 (14 ounce)canschicken broth
- 1cupwater
- 2ounces driedvermicellior othermedium noodles
- 1 (6 ounce)packagefrozen pea podsor freshpea pods, cut diagonally(if using frozen thaw them first)
- soy sauce, to serve
DIRECTIONS
- In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
- Cover and cook on high-heat for 2-3 hours.
- Uncover and stir in noodles and pea pods.
- Cover and cook for 5-8 minutes more or until noodles are tender.
- Serve with additional soy sauce.
- Also good with sesame and chili oils.
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December 15th, 2009 by alice
Tags: Crock, Loaf, Peanut, Pot, Potato
INGREDIENTS
- 6cupspotatoes
- 1cuproasted unsalted peanuts, chopped
- 1/4cupgreen onions, finely chopped
- 1/4cupparsley, finely chopped
- 2sun-dried tomatoes, finely chopped(reconstituted if necessary)
- 1/2teaspoonsalt
- 1/2teaspoonchili powder
- fresh ground pepper
- 2eggs, beaten
- 1/2cupchili sauce
- 4ouncescream cheese, diced and softened
- 1/4cupparmesan cheese
- 2tablespoonsparmesan cheese
- boiling water
- tomato sauce (optional)
DIRECTIONS
- Spray an 8×5 inch loaf pan.Put it aside.
- Peel, dice, and cook the potatoes and then set aside.
- In a large bowl mix the cooked potatoes, the peanuts, green onions, parsley, sun-dried tomatoes, salt, chili powder, and pepper.
- Add the eggs, chili sauce, cream cheese, and the 1/4 cup of parmesan cheese.Mix it all together well.
- Put the mix into the prepared pan.Sprinkle the additional 2 tablespoons parmesan cheese on top.
- Cover the loaf pan tightly with foil and secure it closed with a rubber band or string.
- Put the pan in your crock pot.Put enough boiling water into the bottom of your crock pot to come 1 inch up the sides of the crock pot.Cover and cook on low for 8 hours or high for 4 hours.
- Serve warm with tomato sauce if desired.
- This can be made the night before and refrigerated overnight.In the morning place it in the crock pot and proceed from there.
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December 11th, 2009 by alice
Tags: Cashew, Crock, Lentil, Loaf, Pot
INGREDIENTS
- 1tablespooncumin seeds
- 1tablespoonvegetable oil
- 1largeonion, finely chopped
- 2stalkscelery, diced
- 2cupscarrots, shredded
- 2garlic cloves, minced
- 1/2-1chili pepper, diced
- 1teaspoonsalt
- 1/2teaspooncracked pepper
- 2cupscooked lentils
- 3cupscheddar cheese, shredded
- 1cupcashews, coarsely chopped
- 3eggs, beaten
- boiling water
DIRECTIONS
- Spray an 8 by 5 inch loaf pan and set aside.
- In a large dry pan toast the cumin seeds until they start to brown and release their aroma.Right away put it in a spice grinder or a mortar and a pestle.Grind to a powder and set it aside.
- Put the pan back on the stove and add the vegetable oil.Add the onion and celery and cook until the celery is soft, about 5 minutes.Add the carrots, garlic, red pepper, chili pepper, salt and cracked pepper.Cook, stirring, for 2 minutes.Remove it from the heat and set aside.
- In a large mixing bowl combine the lentils, cheese, and cashews.Add the cooked vegetables and stir well.Add the eggs and mix well.
- Put the mixture into the prepared pan.Cover the pan tightly with foil and secure with a rubber band or string.
- Put the prepared pan into the crock pot and put in enough boiling water to the crock pot until the water reaches about 1 inch up the sides.
- Cover and cook on high for 4 to 5 hours until the loaf has set.
- You can prepare this loaf the night before and then put the loaf into the crock pot with water in the morning.
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December 1st, 2009 by alice
Tags: Crock, Mama, Mia, Pot, Sauce, Spaghetti
INGREDIENTS
- 2 1/2lbsextra lean ground beef
- 1lbmild Italian sausage
- 1/2cup choppedgarlic
- 1cup finely choppedonions
- 1cupred wine
- 2 (28 ounce)cansItalian-style diced tomatoes
- 1 (12 ounce)cantomato paste
- 1cupwater
- 1 (16 ounce)cantomato sauce
- 2 (16 ounce)cans lrg.black olives, sliced in thirds
- 1/3cup ghirardelli 60%chocolate chips
- 2tablespoonsitalian seasoning
- 2teaspoonssalt
- 1teaspoon granulatedgarlic powder
- 1teaspoon granulatedonion powder
- 1/2teaspooncayenne pepper
- 1/2cupparmesan cheese
- 1/4cup finely mincedparsley
- 2tablespoonscornstarch, mix with a little water to smooth consistency
DIRECTIONS
- In a large skillet, brown meats with garlic and onion.
- When cooked through, pour in red wine.
- Meanwhile add remaining ingredients to crock pot.
- Then spoon meat mixture into crock pot.
- Cook on high heat 4-6 hours or all day on low.
- Serve over cooked spaghetti.
- You can also use it for lasagna. MMMM.
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November 30th, 2009 by alice
Tags: Chicken, Crock, Pot
INGREDIENTS
- 4boneless skinless chicken breasts
- 20ouncesbarbecue sauce(approximately)
DIRECTIONS
- Place chicken in a crock pot.
- Pour your favorite sauce (does not have to be barbecue) over the top, cover and cook on low all day.
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