Slow-Cooker Beef Short Ribs

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onions
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons catsup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder

Combine flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs
in butter in a large skillet. Place in slow cooker. In the same skillet, combine
remaining ingredients. Bring to a boil while stirring. Pour over ribs. Cover and
cook on low for 9 hours.

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all of your casserole and crockpot needs!

that sounds like a great idea, think i will try that.  thank  you!
sue


In a message dated 12/10/2009 12:03:23 A.M. Eastern Standard Time,
recetta@... writes:




Sue - I freeze them in ice cube trays. One icecube is about 2 T. So 2 cubes
  (4 T.) give me a 1/4 cup measure. They're great as a base for stock or
soup  too.

Hope that helps,
Chupa

PETFINDSCP@.PETFINDSCP@.<WBR>.. wrote:could  you freeze these to use later?
they s
> sue







[Non-text portions of this message have been removed]

Crockpot Beef and Green Chile Stew

1 1/2 pounds round steak, cut in 1" cubes
1 tablespoon flour
1 onion, chopped
2 cloves garlic, minced
2 tablespoons lard or butter
4 or more green chile peppers, seeded, chopped
1/2 teaspoon dried oregano
1 cup tomatillo pulp

Dust meat with flour.
Brown with onion and garlic in lard or butter.
Combine the meat and remaining ingredients in crockpot with 1/2 cup water.
Cover and cook on low 6 to 8 hours.
Garnish with coriander and serve with tortillas.

Jacquita-
Its the ceramic pot/bowl that fits in the metal base. Thats the 'insert'
Hope this helps.
Chupa

"Jacquita" <jacq@...> wrote: Is the insert the crock part of the cooker that
sits in the base that you cook all your foods in?  Or is this a separate insert
that sits in the crock?

Sue - I freeze them in ice cube trays. One icecube is about 2 T. So 2 cubes (4
T.) give me a 1/4 cup measure. They're great as a base for stock or soup too.

Hope that helps,
Chupa


PETFINDSCP@... wrote:could you freeze these to use later?  they sound really
good!
> sue

Here's another TNT which is so easy:
Brown your hamburger (2 lbs) with your onions (1 lg yellow onion, halved, then
quartered, then sliced into 1/3-1/2" slices.)

Drain off grease and put into slow cooker.
Add:  1 - 15 oz can Golden Grain Marinara
2 - 15 oz cans tomato sauce
1 - 15 oz can diced tomatoes (with liquid)
1 pkg Lawry's spaghetti sauce mix
2 TBL butter
6 tsp chili powder (mild to med)
6-8 garlic cloves, run through garlic press

Stir all together on low for four hours, if too thick, add water.  (This can be
made on the stove, simmered for 20 minutes, then kept warm in the crock pot)

PESTO SAUCE
Have a bowl of Pesto sauce on hand, it does not need to be kept warm, just mix
about a tablespoon full with a normal side of hot pasta.
Pesto (makes 1 1/2 cups) (enough for 2# spaghetti)

2 cups fresh basil leaves, firmly packed
1/2 cup pine nuts (toasted) (2 ounces)
1/2 cup olive oil
4 garlic cloves
Pinch of salt
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)

Put the basil and pine nuts in the jar of a blender and blend until coarsely
chopped. Do not over-blend. Spoon the mixture into a small bowl and beat in the
olive oil with a wooden spoon. Mince the garlic and a pinch of salt together,
crushing with the side of a heavy knife to form a paste. Add the garlic and
cheese to the basil mixture and stir until combined. Store in the refrigerator
with some olive oil poured over the top. This pesto will keep for up to 1 month
in the refrigerator.  Freezes well.

EASY ALFREDO SAUCE:



2 Tbls unsalted butter  (I double it)

1/2 cup light cream (I use heavy whipping cream) (I double it)

1/2 cup grated parmesan and/or romano cheese (add more if desired)

1/8 tsp white pepper (I double it)

       Ground nutmeg (optional)

1/2 tsp garlic powder (or 3 cloves garlic, minced)

1 Tbls parsley flakes



Put all ingredients in smallish crock pot and heat, stirring cheese in.

This will only make about 8 servings.


Helene Montgomery
Clearlake Oaks, CA
http://onefromthelake.blogspot.com/

[Non-text portions of this message have been removed]

Is the insert the crock part of the cooker that sits in the base that you cook
all your foods in?  Or is this a separate insert that sits in the crock?

[Non-text portions of this message have been removed]

A sauce I make up that does not get watery is:

2 can Hunts variety spaghetti sauce (about $1.00 on sale)
add 1 large can crushed tomatoes
add to your taste
basil
oregano
garlic
salt
red pepper flakes

No one can tell that this is "store bought" sauce and they love it!

Donna




________________________________
From: Linda <lrazler@...>
To: slowcooker@yahoogroups.com
Sent: Sat, December 5, 2009 2:24:47 PM
Subject: [slowcooker] Pasta Sauces in the Crockpot

 
I'm thinking ahead to my Christmas Eve feast and hoping to try something
different this year. I'm thinking I might try to offer a variety of pasta
dishes. The pasta would be outside the crockpot, but I figure I'd have maybe
three crockpots going to keep some different sauces hot.

Anybody have any tried and true recipes? Whenever I do meatballs with spaghetti
sauce in my crockpot, the sauce seems to get really watery which I wouldn't
want.

I'm hoping to find some kind of seafood (Shrimp Scampi maybe?), a hearty meat
sauce and then either a light marinara or something completely different if it
sounds good.

I guess if I had to, I could cook the sauces outside the crockpot and then just
keep them warm in it.

Thanks!!

Linda







[Non-text portions of this message have been removed]

Yes.  Your CP may not have a removeable insert, but it has something protecting
the heating element from the food inside.

Charlotte
Sent from my iPhone

On Dec 5, 2009, at 3:42 PM, TAH  wrote:

My slow cooker has no insert. Do you really need one?

My slow cooker has no insert. Do you really need one?

Thanks






[Non-text portions of this message have been removed]

I'm thinking ahead to my Christmas Eve feast and hoping to try something
different this year.  I'm thinking I might try to offer a variety of pasta
dishes.  The pasta would be outside the crockpot, but I figure I'd have maybe
three crockpots going to keep some different sauces hot.

Anybody have any tried and true recipes?  Whenever I do meatballs with spaghetti
sauce in my crockpot, the sauce seems to get really watery which I wouldn't
want.

I'm hoping to find some kind of seafood (Shrimp Scampi maybe?), a hearty meat
sauce and then either a light marinara or something completely different if it
sounds good.

I guess if I had to, I could cook the sauces outside the crockpot and then just
keep them warm in it.

Thanks!!

Linda

They freeze very well.  I froze them in 1 cup portions, but could have used a
few in smaller portions too.
 





________________________________
From: "PETFINDSCP@..." <PETFINDSCP@...>
To: slowcooker@yahoogroups.com
Sent: Fri, December 4, 2009 5:35:04 AM
Subject: Re: [slowcooker] Lora Brody Slow Cooker Carmelized Onions

 
could you freeze these to use later? they sound really good!
sue


In a message dated 12/3/2009 10:15:26 P.M. Eastern Standard Time,
jlknox99@yahoo. com writes:

I have made these, and they are delicious. Stir a spoonful into beef
stew, spaghetti sauce, over a grilled mushroom, grilled chicken, on a meatloaf
sandwich... you name it and its yummy. A friend suggested spreading a thin
layer on top of a cream cheese bagel. Haven't tried that yet but will
soon.

____________ _________ _________ __
From: Chupa Babi <_recetta@yahoo. rec_ (mailto:recetta@yahoo. com) >
To: _recetta@yahoo. rec_ (mailto:recetta@yahoo. com)
Sent: Thu, December 3, 2009 10:44:48 AM
Subject: [slowcooker] Lora Brody Slow Cooker Carmelized Onions

@@@@@
Lora Brody Slow Cooker Carmelized Onions
3 pounds Vidalia oninons, or other sweet onions (4 to 5 onions, 3 to 4
inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick
slices
8 tablespoons butter, (1 stick) (see Note)

Place the onions and butter in the insert of the slow cooker, cover, and
cook on LOW for 12 to 14 hours, until the onions are deep brown and very
soft. It's almost impossible to overcook these; make sure to let the onions
cook until they are mahogany colored.

yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart

Author: Slow Cooker Cooking by Lora Brody
Source: Epicurious, Feb 2001
Formatted by Chupa Babi: Dec 2009

This recipe made me fall in love with my slow cooker and recognize its
potential for dishes other than beef stew and chili. Caramelizing onions in
the slow cooker eliminates the possibility of burning them that exists when
you cook them on the stove top. An added bonus is the heady broth you end up
with, which can be used in other dishes along with the onions.

Use the onions and liquid to flavor soups, stocks, and stews. They make a
wonderful addition to risotto, a perfect pasta sauce, and the world's best
pizza topping (for this use you will have to drain off the liquid first).
The onions can be served on their own as a vegetable to accompany fish,
meat, or fowl. Cook a very long time until they are a deep mahogany color.

Notes:
While this recipe calls for Vidalia onions, you can use other sweet onions
such as Maui, Walla Walla, or Texas 1015s. If you have a large slow
cooker, you can double the onions. It is not necessary to increase the amount of
butter.

Don't blanch at the amount of butter called for here. When you drain and
chill the onions, the onion-flavored butter will congeal on the surface of
the cooking liquid. Skim it and use it when you sauté other vegetables, over
pasta, or in risotto.
-----

[Non-text portions of this message have been removed]

[Non-text portions of this message have been removed]







[Non-text portions of this message have been removed]

I didn't post this recipe but have used it many times. Yes, the onions freeze
beautifully!

Vicky in Amarillo
Sent from my BlackBerry Smartphone provided by Alltel

I've made this recipe a number of times.   Sometimes I water-bath can them,
sometimes I freeze them, sometimes I use them up very quickly.   The onions
are fantastic all three ways.

On Fri, Dec 4, 2009 at 1:24 PM, Jacquita <jacq@...> wrote:

>
>
> At times I purchased a large amount of onions and was curious if you have
> ever froze these after they have cooked?
> ~J~
>
>
> [Non-text portions of this message have been removed]
>
>
>


[Non-text portions of this message have been removed]

At times I purchased a large amount of onions and was curious if you have ever
froze these after they have cooked?
~J~

[Non-text portions of this message have been removed]

could you freeze these to use later?  they sound really good!
sue


In a message dated 12/3/2009 10:15:26 P.M. Eastern Standard Time,
jlknox99@... writes:




I have made these, and they are delicious.  Stir a spoonful into  beef
stew, spaghetti sauce, over a grilled mushroom, grilled chicken, on a  meatloaf
sandwich... you name it and its yummy.  A friend suggested  spreading a thin
layer on top of a cream cheese bagel.  Haven't tried  that yet but will
soon.


________________________________
From:  Chupa Babi <_recetta@..._ (mailto:recetta@...) >
To: _recetta@..._ (mailto:recetta@...)
Sent: Thu,  December 3, 2009 10:44:48 AM
Subject: [slowcooker] Lora Brody Slow Cooker  Carmelized Onions


@@@@@
Lora Brody Slow Cooker Carmelized  Onions
3 pounds Vidalia oninons, or other sweet onions (4 to 5 onions, 3 to  4
inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick
slices
8 tablespoons butter, (1 stick) (see Note)

Place the onions  and butter in the insert of the slow cooker, cover, and
cook on LOW for 12 to  14 hours, until the onions are deep brown and very
soft. It's almost  impossible to overcook these; make sure to let the onions
cook until they are  mahogany colored.

yield: Makes about 3 1/2 cups
Cooking Time: 12 to  14 hours on LOW
Slow Cooker Size: 4 quart

Author: Slow Cooker  Cooking by Lora Brody
Source: Epicurious, Feb 2001
Formatted by Chupa  Babi: Dec 2009

This recipe made me fall in love with my slow cooker and  recognize its
potential for dishes other than beef stew and chili.  Caramelizing onions in
the slow cooker eliminates the possibility of burning  them that exists when
you cook them on the stove top. An added bonus is the  heady broth you end up
with, which can be used in other dishes along with the  onions.

Use the onions and liquid to flavor soups, stocks, and stews.  They make a
wonderful addition to risotto, a perfect pasta sauce, and the  world's best
pizza topping (for this use you will have to drain off the liquid  first).
The onions can be served on their own as a vegetable to accompany  fish,
meat, or fowl. Cook a very long time until they are a deep mahogany  color.

Notes:
While this recipe calls for Vidalia onions, you can  use other sweet onions
such as Maui, Walla Walla, or Texas 1015s. If you have  a large slow
cooker, you can double the onions. It is not necessary to  increase the amount
of
butter.

Don't blanch at the amount of butter  called for here. When you drain and
chill the onions, the onion-flavored  butter will congeal on the surface of
the cooking liquid. Skim it and use it  when you sauté other vegetables, over
pasta, or in  risotto.
-----

[Non-text portions of this message have been  removed]







[Non-text portions of this message have been removed]

I made 'em - they were pretty good!




________________________________
From: Teresa <girl_stamper@...>
To: "slowcooker@yahoogroups.com" <slowcooker@yahoogroups.com>
Sent: Thu, December 3, 2009 6:13:24 AM
Subject: [slowcooker] Re:Beer Chops


Have you made these?  Are they good?

Sent from my iPhone







[Non-text portions of this message have been removed]

I have made these, and they are delicious.  Stir a spoonful into beef stew,
spaghetti sauce, over a grilled mushroom, grilled chicken, on a meatloaf
sandwich... you name it and its yummy.  A friend suggested spreading a thin
layer on top of a cream cheese bagel.  Haven't tried that yet but will soon.
 





________________________________
From: Chupa Babi <recetta@...>
To: recetta@...
Sent: Thu, December 3, 2009 10:44:48 AM
Subject: [slowcooker] Lora Brody Slow Cooker Carmelized Onions

 
@@@@@
Lora Brody Slow Cooker Carmelized Onions
3 pounds Vidalia oninons, or other sweet onions (4 to 5 onions, 3 to 4 inches in
diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons butter, (1 stick) (see Note)

Place the onions and butter in the insert of the slow cooker, cover, and cook on
LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's
almost impossible to overcook these; make sure to let the onions cook until they
are mahogany colored.

yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart

Author: Slow Cooker Cooking by Lora Brody
Source: Epicurious, Feb 2001
Formatted by Chupa Babi: Dec 2009

This recipe made me fall in love with my slow cooker and recognize its potential
for dishes other than beef stew and chili. Caramelizing onions in the slow
cooker eliminates the possibility of burning them that exists when you cook them
on the stove top. An added bonus is the heady broth you end up with, which can
be used in other dishes along with the onions.

Use the onions and liquid to flavor soups, stocks, and stews. They make a
wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza
topping (for this use you will have to drain off the liquid first). The onions
can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook
a very long time until they are a deep mahogany color.

Notes:
While this recipe calls for Vidalia onions, you can use other sweet onions such
as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can
double the onions. It is not necessary to increase the amount of butter.

Don't blanch at the amount of butter called for here. When you drain and chill
the onions, the onion-flavored butter will congeal on the surface of the cooking
liquid. Skim it and use it when you sauté other vegetables, over pasta, or in
risotto.
-----







[Non-text portions of this message have been removed]

@@@@@
Slow Cooker White Bean and Cumin Chili
1  cup chopped onion (1 large)
3  cloves garlic, minced
2  tablespoons cooking oil
2  14.5-ounce cans tomatoes, cut up
1  12-ounce can beer or nonalcoholic beer
1  chipotle chili pepper in adobo sauce, chopped
1  tablespoon cumin seed, toasted*
1  teaspoon sugar
1/2  teaspoon salt
2  19-ounce cans cannellini (white kidney) beans, rinsed and drained
1-1/2  cups coarsely chopped, seeded, and peeled Golden Nugget or acorn squash
(about 12 ounces)
1/2  cup dairy sour cream
2  tablespoons lime juice
1  tablespoon snipped fresh chives
   Lime wedges (optional)





1. In a 3-1/2 or 4-quart slow cooker, combine onion, garlic, undrained tomatoes,
beer, chipotle pepper, cumin, sugar, and salt. Stir in beans and squash.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting
for 4-1/2 to 5 hours. Meanwhile, combine sour cream, lime juice, and chives;
cover and chill until ready to serve.

3. To serve, ladle chili into bowls. Top with sour cream mixture. If desired,
garnish with lime wedges.

Makes 4 servings.
Prep: 20 minutes
Cook: 9 to 10 hours (low) or 4-1/2 to 5 hours (high)

Source: BHG Recipe Box
Formatted by Chupa Babi: Dec 2009

* To toast cumin seed, place seeds in a dry skillet over low heat. Cook about 8
minutes or until fragrant, stirring frequently. Remove from heat; allow to cool
before grinding in a spice grinder or with a mortar and pestle.

Nutrition Facts
Servings Per Recipe 4 servings Total Fat (g) 15, Saturated Fat (g) 5,
Cholesterol (mg) 13, Sodium (mg) 995, Carbohydrate (g) 52, Fiber (g) 13, Protein
(g) 17, Vitamin A (DV%) 26, Vitamin C (DV%) 67, Calcium (DV%) 15, Iron (DV%) 33,
Percent Daily Values are based on a 2,000 calorie diet
-----

@@@@@
Lora Brody Slow Cooker Carmelized Onions
3 pounds Vidalia oninons, or other sweet onions (4 to 5 onions, 3 to 4 inches in
diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons butter, (1 stick)  (see Note)



Place the onions and butter in the insert of the slow cooker, cover, and cook on
LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's
almost impossible to overcook these; make sure to let the onions cook until they
are mahogany colored.

yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart

Author: Slow Cooker Cooking by Lora Brody
Source: Epicurious, Feb 2001
Formatted by Chupa Babi: Dec 2009

This recipe made me fall in love with my slow cooker and recognize its potential
for dishes other than beef stew and chili. Caramelizing onions in the slow
cooker eliminates the possibility of burning them that exists when you cook them
on the stove top. An added bonus is the heady broth you end up with, which can
be used in other dishes along with the onions.

Use the onions and liquid to flavor soups, stocks, and stews. They make a
wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza
topping (for this use you will have to drain off the liquid first). The onions
can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook
a very long time until they are a deep mahogany color.

Notes:
While this recipe calls for Vidalia onions, you can use other sweet onions such
as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can
double the onions. It is not necessary to increase the amount of butter.

Don't blanch at the amount of butter called for here. When you drain and chill
the onions, the onion-flavored butter will congeal on the surface of the cooking
liquid. Skim it and use it when you sauté other vegetables, over pasta, or in
risotto.
-----

Have you made these?  Are they good?

Sent from my iPhone

@@@@@
Slow Cooker Curried Couscous with Vegetables
1  large onion, cut in thin wedges
2  cups coarsely chopped yellow summer squash, and/or zucchini (2 medium)
2  14.5-ounce cans diced tomatoes with jalapeno peppers
2  cups water
2  5.7-ounce packages curry-flavor couscous mix
1  cup chopped toasted slivered almonds
1/2  cup raisins (optional)
Cilantro sprigs (optional)





In a 3-1/2- or 4-quart slow cooker, combine onion, summer squash, undrained
tomatoes, the water, and the seasoning packets from couscous mixes.

Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for
2 to 3 hours. Stir in couscous. Turn off cooker. Cover and let stand for 5
minutes. Fluff couscous mixture with a fork.

To serve, sprinkle each serving with almonds and, if desired, raisins. If
desired, garnish with cilantro sprigs.

Makes 8 servings.
Prep: 15 minutes
Cook: 4 to 6 hours (low) or 2 to 3 hours (high)
Stand: 5 minutes

Source: BHG Recipe Box
Formatted by Chupa Babi: Dec 2009

Nutrition Facts
Servings Per Recipe 8 servings Total Fat (g) 9, Saturated Fat (g) 1,
Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 2, Sodium (mg) 842,
Carbohydrate (g) 43, Total Sugar (g) 6, Fiber (g) 6, Protein (g) 10, Vitamin C
(DV%) 20, Calcium (DV%) 9, Iron (DV%) 13, Percent Daily Values are based on a
2,000 calorie diet
-----

This is one of my favorite oven baked recipes, that i think would work well in a
crockpot. mine are 15 years old but I have 1 newer 3 years or so that cooks
hotter- so which CP to use would be something I cannot decide on either.
please let me know what you think!

Mom's Pork Chops & Dressing Oven Bake

9 slices of bread
1/3 cup milk
1 chopped onion
1 egg
½ tsp sage
¼ tsp poultry seasoning
½ tsp salt
1/8 tsp pepper
4-6 Pork Chops bone in

Rip bread into small pieces in bowl, add onion, spices. Whisk egg & milk and
pour over bread mixture and combine.
Brown pork chops in 3 tbsp oil (keep drippings)
Place ½ the pork chops into bottom of greased casserole dish
Add ½ the dressing, repeat layers. Add ¼ cup water & cooking sherry or broth to
pan drippings and pour over casserole.
Bake covered at 350 for 1 hour

Optional adding in 6 slices cooked crumbled bacon.
Should work the same with corn bread dressing.

CJ
cjt2cjt@...

@@@@@
Slow Cooker Red Beans Creole
3-1/2  cups dry red beans (1-1/2 pounds), rinsed and drained
5  cups water
3  cups chopped onion (3 large)
2  4-ounce cans (drained weight) sliced mushrooms, drained
6  cloves garlic, minced
2  tablespoons Creole seasoning
1  14.5-ounce can diced tomatoes with basil, garlic, and oregano
2  cups instant brown rice
2  medium green sweet peppers, cut into strips
Bottled hot pepper sauce (optional)





Place beans in a large saucepan. Add enough water to cover beans by 2 inches.
Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from
heat. Cover and let stand for 1 hour. Drain and rinse beans.

In a 3-1/2- or 4-quart slow cooker, combine beans, the 5 cups water, the onion,
mushrooms, garlic, and Creole seasoning.

Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting
for 5-1/2 to 6-1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in undrained
tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more.
If desired, pass bottled hot pepper sauce.

Makes 4 or 5 servings.
Prep: 25 minutes
Cook: 11 to 13 hours (low) or 5-1/2 to 6-1/2 hours (high) + 30 minutes
Stand: 1 hour

Source: BHG Recipe Box
Formatted by Chupa Babi: Dec 2009

Nutrition Facts
Servings Per Recipe 4 or 5 servings Total Fat (g) 2, Sodium (mg) 541,
Carbohydrate (g) 81, Fiber (g) 16, Protein (g) 23, Percent Daily Values are
based on a 2,000 calorie diet
-----

I have a bunch of the old recipes on my computer from 98 on!  One
thing about the
chocolate mess...it can easily be converted to a lower fat/lower
sugar version.  Just substitute
low fat sour cream, sugar free instant pudding and eggbeaters, still
comes out YUMMY!

With the archives acting up, another place to check for really popular recipes
from the past like this is the old contest winner site. Here you go:
http://malincholia.com/recipes/tcm.htm


Looking for this recipe - had it saved, computer crashed, tried searching
archives but they are being persnickity, and I am on dial up so I am getting
frustrated ...

Thanks -

Deb

@@@@@
Andreas Slow Cooker Cuban Black Beans and Rice
16 ounces dried black beans, rinsed and drained
1 large onion, chopped
1 large bell pepper, chopped
5 garlic cloves, minced
2 dried bay leaves
1 can (28 ounces) diced tomatoes, undrained
1 (28 ounce) can water
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 (4 ounce) can chopped green chilies, (less if you want to reduce the heat)
1 teaspoon kosher salt




1. Stir together all ingredients in the slow cooker.

2. Cover and cook on high heat setting 8 hours or more, until beans are tender
and most of the liquid is absorbed. Remove bay leaves.

3. Serve beans over cooked rice.

Variations:
You can use 2 (16 ounce) cans of beans instead of dried beans. Drain them well
and add to the slow cooker. Omit the 28 ounce can of water. Reduce the cooking
time to 4 to 6 hours.

Cooker: 6 quart
Source: andreasrecipes.com
Formatted by Chupa Babi: Dec 2009

There is something about beans and rice that I find very comforting. We can make
a whole meal out of a simple dish such as this. I like to eat beans and rice
just about any way, but this is probably my favorite. The recipe is inspired by
several that I’ve tried over the years, including one from Latin American
Cooking Across the USA, by Himilce Novas and Rosemary Silva. This version uses
more tomatoes than the traditional Moros y Cristianos, but we like the extra
juice. Cooking in the slow cooker makes it a really easy meal.
-----

@@@@@
Slow Cooker Vegetarian Curry
4  medium carrots, sliced
2  medium potatoes, cut into 1/2-inch cubes
1  15-ounce can garbanzo beans (chickpeas), rinsed and drained
8  ounces fresh green beans, cut into 1-inch pieces
1  cup coarsely chopped onion
3  cloves garlic, minced
2  tablespoons quick-cooking tapioca
2  teaspoons curry powder
1  teaspoon ground coriander
1/4  to 1/2 teaspoon crushed red pepper
1/4  teaspoon salt
1/8  teaspoon ground cinnamon
1  14-ounce can vegetable broth or chicken broth
1  14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice





1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo
beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red
pepper, salt, and cinnamon. Pour broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting
for 3-1/2 to 4-1/2 hours.

3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot
cooked rice.

Makes 4 servings.
Prep: 25 minutes
Cook: 7 to 9 hours (low) or 3 1/2 to 4 1/2 hours (high)
Stand: 5 minutes

Source: BHG Recipe Box
Formatted by Chupa Babi: Dec 2009

Nutrition Facts
Calories 407, Total Fat (g) 3, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium
(mg) 1068, Carbohydrate (g) 87, Fiber (g) 12, Protein (g) 13, Percent Daily
Values are based on a 2,000 calorie diet
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Slow Cooker Pumpkin Chickpea Red Lentil Stew
1  pound pie pumpkin, or winter squash, peeled, seeded, and cut into 1-inch
cubes
1  15-ounce can chickpeas, (garbanzo beans), rinsed and drained
3  medium carrots, sliced 1/2 inch thick
1  cup chopped onion (1 large)
1  cup red lentils, rinsed and drained
2  tablespoons tomato paste
1  tablespoon grated fresh ginger
1  tablespoon lime juice
1  teaspoon ground cumin
1/4  teaspoon salt
1/4  teaspoon ground turmeric
1/4  teaspoon ground black pepper
4  cups vegetable broth
1/4  cup chopped peanuts
2  tablespoons chopped fresh cilantro
Plain nonfat yogurt (optional)





In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion,
lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper.
Pour broth over all in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for
4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt.

Makes 6 (1-1/3 cup) servings.
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)

Source: BHG Recipe Box
Formatted by Chupa Babi: Dec 2009


Nutrition Facts
Servings Per Recipe 6 (1 1/3 cup) servings Total Fat (g) 4, Saturated Fat (g) 1,
Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 2, Sodium
(mg) 1027, Carbohydrate (g) 46, Total Sugar (g) 8, Fiber (g) 10, Protein (g) 14,
Vitamin C (DV%) 25, Calcium (DV%) 8, Iron (DV%) 19, Percent Daily Values are
based on a 2,000 calorie diet
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Betty Crocker Black Beans and Rice
1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 garlic cloves, finely chopped
2 dried bay leaves
2 cups Progresso® diced tomatoes, (from 28-oz can), undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice


1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on high heat setting 6 to 8 hours or until beans are tender
and most of the liquid is absorbed. Remove bay leaves.
3. Serve beans over rice.

Makes: 6 servings
Prep Time: 20 min
Total Time: 8 hours 20 min

Source: The Betty Crocker® Kitchens
Formatted by Chupa Babi: Dec 2009

Serve With: Serve along with bowls of chopped red onion, hard-cooked eggs and
cilantro to sprinkle on top for a more authentic black bean and rice dish.

Special Touch: A dollop of cool, creamy sour cream will make each serving
extra-special.

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.
(Total time will vary with appliance and setting.)

Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1
g); Cholesterol 0mg; Sodium 500 mg; Total Carbohydrate 77 g (Dietary Fiber 14
g); Protein 19 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 32 %; Calcium
16 %; Iron 34 % Exchanges: 5 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
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