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Crockpot Recipes

Beef Bourguinon

4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour

Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight
in the fridge. In large pan, cook bacon until soft. Add garlic and onion
sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain
beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour reserved
marinade over all. Cook on LOW 8-9 hrs.


Coca-Cola Pot Roast

3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca-Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1-1/2 teaspoons Salt
1/2 teaspoon Garlic salt

Brown meat in oil for ten minutes on each side; remove to crockpot. Drain
fat. Break up tomatoes in their juice; add remaining ingredients, stirring
until spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer until
meat is tender. Thicken gravy; serve over sliced meat.


Italian Chicken

1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish

Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,
and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of
Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high, add
mushrooms, cover, and cook on high for another 10-15 minutes. Garnish with freshly ground black pepper and parsley.


New England Boiled Dinner

3 pounds Corned beef
6 Carrots, cut in half Lengthwise
6 Potatoes, cut in half Lengthwise
1 medium Size head of cabbage
3 cups Water
6 Turnips, cut in quarters

Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When
steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place meat on top of vegetables.Cover and when mixture is steaming briskly,set to medium.Cook for 45 minutes. Ham may be used in place of corned beef, if desired.


Slow Cook Jambalaya

1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice

Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except
shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes.


Sweet & Sour Chicken

1 each Carrot, cut in pieces
1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick-cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
Rice, hot cooked

Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken on top of vegetables. Combine all other ingredients except rice
in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.


Lemon Roast Chicken

Chicken whole
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice

Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2oregano and
garlic inside cavity. Melt butter in large frying pan. Brown chicken on all
sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to
fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with
some juice spooned over chicken


Crockpot Corn

1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with vegetable spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.


Fresh Artichokes

2 large Fresh artichokes
6 cups -Water, hot
4 slices Lemon, thin slices
1/3 cup Butter; or margarine, melted
3 tablespoons Lemon juice
1/4 teaspoon Seasoned salt

With sharp knife, slice about 1" off top of each artichoke; cut off stem
near base. With scissors, trim about 1/2" off top of each leaf. With sharp
knife, halve each artichoke vertically; then scoop out and discard the fuzzy
center or choke. Place artichoke halves in slowcooker; add hot water and
lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain; serve with sauce. Lemon butter sauce - combine all ingredients.


Fall Lamb And Vegetable Stew

2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover and cook on
low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to
high. Blend flour and butter, then shape into small balls. Drop into stew
and cook, stirring several times, until thickened. Serve over hot noodles or
rice.



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