- 8:59:00 PM
- 0 Comments
Slow cooker Stroganoff-topped poatatoes. Microwaved potatoes topped with beef Stroganoff cooed in slow cooker. Yummy.
Makes 6 servings
Ingredients:
1 1/2 pounds (720 g) boneless beef round steak, cut into strips
2 medium yellow onions,peeled and thinly sliced
2 cups sliced fresh mushrooms
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1/4 teaspoon paprika
10 3/4 oz (325 ml) can low-fat cream of mushroom soup
1 cup (250 ml) nonfat sour cream
6 medium baking potatoes,unpeeled
Makes 6 servings
Ingredients:
1 1/2 pounds (720 g) boneless beef round steak, cut into strips
2 medium yellow onions,peeled and thinly sliced
2 cups sliced fresh mushrooms
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1/4 teaspoon paprika
10 3/4 oz (325 ml) can low-fat cream of mushroom soup
1 cup (250 ml) nonfat sour cream
6 medium baking potatoes,unpeeled
Cooking Method:
- In a slow cooker,combine beef,onion and mushrooms.
- In a small mixing bowl,combine garlic,flour,paprika, and cream of mushroom soup.Mix well.
- Pour creamy mixture over beef and onions in slow cooker.
- Cover slow cooker and cook on low-heat setting for 6-8 hours or until beef is tender.
- Just about 20 minutes before serving,
pierce potatoes several times with fork. Place on microwave-safe paper
towel in microwave. Cook for 10-15 minutes or until
tender, turning potatoes over and rearranging halfway through cooking.
- Remove baked potatoes form microwave and set aside for 5 minutes.Cut potatoes in half lengthwise; place on individual serving platters.
- Just before serving, stir in sour cream and heat 10-15 minutes,stirring constantly.
- Serve beef mixture over microwaved potato halves.
- 10:42:00 AM
- 0 Comments
Slow cooker garlic lamb Dijon.Lamb chops with spices and herbs cooked in slow cooker.
Serve this flavor-filled lamb chops with cooked rice.
Makes 4 servings
Ingredients:
1/2 cup (125 ml) Dijon mustard
2 cloves garlic,peeled and minced
1 1/2 tablespoons mustard seeds
1 tablespoon minced fresh rosemary
1/4 teaspoon freshly ground black pepper
4 lean shoulder lamb chops
1/2 teaspoon paprika
hot cooked rice
fresh rosemary sprigs for garnish
Makes 4 servings
Ingredients:
1/2 cup (125 ml) Dijon mustard
2 cloves garlic,peeled and minced
1 1/2 tablespoons mustard seeds
1 tablespoon minced fresh rosemary
1/4 teaspoon freshly ground black pepper
4 lean shoulder lamb chops
1/2 teaspoon paprika
hot cooked rice
fresh rosemary sprigs for garnish
Cooking Method:
- In a small mixing bowl,combine mustard,garlic,mustard seeds,fresh minced rosemary and black pepper.
- Mix well.
- Spread mustard mixture evenly over both sides of lamb chops.
- Sprinkle top side of each lamb chops with 1/8 teaspoon paprika.
- Place meat in slow cooker.
- Cover and cook on low-heat setting for 5 hours or until lamb is tender.
- Serve cooked lamb chops over cooked rice.garnish with rosemary sprigs.
- 7:48:00 PM
- 0 Comments
Slow cooker creamy potato wedges.Potatoes with sour cream,cheese and mayonnaise cooked in slow cooker.Very delicious side dish!
Makes 8 servings
Ingredients:
2 containers (8 oz (240 ml) each)) sour cream chive dip
4 oz (120 g) finely shredded Asiago cheese
3 oz (90 ml) package cream cheese,cut up
1/2 cup (125 ml) mayonnaise
2 packages (20 oz (600 g)each) refrigerated new potato wedges
Makes 8 servings
Ingredients:
2 containers (8 oz (240 ml) each)) sour cream chive dip
4 oz (120 g) finely shredded Asiago cheese
3 oz (90 ml) package cream cheese,cut up
1/2 cup (125 ml) mayonnaise
2 packages (20 oz (600 g)each) refrigerated new potato wedges
Cooking Method:
- In slow cooker,combine sour cream dip,Asiago cheese,cream cheese and mayonnaise.
- Mix well.
- Stir in potato wedges.
- Cover slow cooker and cook on low-heat setting for 3 1/2-4 1/2 hours.
- Stir well before serving.
- 7:42:00 PM
- 0 Comments
Oven baked butternut squash scones. This delicious dessert recipe adapted from http://sweetpeasandsaffron.com Delicious butternut squash scones with feta and spinach cooked in the oven.
Makes 4 servings
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter,cut into small pieces
1 cup (250 ml) butternut squash puree
1 cups fresh spinach,washed,dried and cut into small pieces
1/2 cup feta cheese,crumbled
3/4 cup (180 ml) buttermilk plus extra for brushing
Makes 4 servings
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter,cut into small pieces
1 cup (250 ml) butternut squash puree
1 cups fresh spinach,washed,dried and cut into small pieces
1/2 cup feta cheese,crumbled
3/4 cup (180 ml) buttermilk plus extra for brushing
Cooking Method:
- Preheat your oven to 450 F (225 C).
- In a large mixing bowl, combine all-purpose flour, baking powder and salt.Mix well.
- Using a fork,cut the butter in.
- Stir in the butternut squash, spinach and feta cheese.
- Stir in the buttermilk and mix until well combined.
- Form 10-12 small dough balls on a parchment-lined baking sheet.
- Brush the tops with additional buttermilk.
- Bake in preheated oven for 15-20 minutes,or until tops are golden and scones are baked through.
- Serve butternut squash scones warm.
- 7:34:00 PM
- 0 Comments
Slow cooker chicken rarebit.Chicken breasts with Cheddar cheese pasta sauce,bacon and vegetables cooked in slow cooker. Very easy and delicious chicken recipe!
Makes 6 servings
Ingredients:
1 3/4 pounds (840 g) skinless and boneless chicken breast halves,cut diagonally
14 oz (420 ml) jar Cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large yellow onion,peeled,halved crosswise and thinly sliced
6 rye buns,split and toasted
4 strips bacon,crisp cooked,drained and crumbled
1 tomato chopped
Makes 6 servings
Ingredients:
1 3/4 pounds (840 g) skinless and boneless chicken breast halves,cut diagonally
14 oz (420 ml) jar Cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large yellow onion,peeled,halved crosswise and thinly sliced
6 rye buns,split and toasted
4 strips bacon,crisp cooked,drained and crumbled
1 tomato chopped
Cooking Method:
- In a slow cooker,combine Cheddar pasta sauce and Worcestershire sauce.
- Mix well.
- Add sliced onion and chicken.
- Cover slow cooker and cook on low-heat setting for4-5 hours or until chicken is tender.
- To serve,spoon chicken and sauce mixture over bun bottoms.
- Sprinkle with crumbled bacon and tomatoes.
- Top with bun half and serve immediately.
- 8:36:00 AM
- 0 Comments
Oysters Rockefeller appetizer. Very tasty appetizer,an excellent choice for any party.Surprise your guests!
Makes 6 servings
Ingredients:
1/2 pound (240 g) spinach,washed well and drained
6-8 scallions
1/2 heat lettuce
1 1/2 celery stalks
1/2 bunch of fresh parsley
1 garlic clove, peeled
1/2 pound (240 g) unsalted butter
1/2 cup fine breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon anchovy paste
1/2 teaspoon salt
few dashes of Tabasco sauce
1 oz (30 ml) Pernod
36 fresh oysters
Makes 6 servings
Ingredients:
1/2 pound (240 g) spinach,washed well and drained
6-8 scallions
1/2 heat lettuce
1 1/2 celery stalks
1/2 bunch of fresh parsley
1 garlic clove, peeled
1/2 pound (240 g) unsalted butter
1/2 cup fine breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon anchovy paste
1/2 teaspoon salt
few dashes of Tabasco sauce
1 oz (30 ml) Pernod
36 fresh oysters
Cooking Method:
- In a food processor,combine spinach,scallions,lettuce,celery,parsley and garlic.
- Chop until fine.
- Heat unsalted butter and mix in the green mixture,breadcrumbs,Worcestershire sauce,anchovy paste,salt,Tabasco sauce and Pernod.
- Refrigerate until ready to use.
- Preheat oven to 450 F (225 C).
- Spoon the mixture onto 36 oysters on half of shell.
- Set oyster halves on a bed of rock salt.
- Bake in preheated oven until piping hot.
- Serve immediately.
- 8:28:00 PM
- 0 Comments
