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Slow Cookers Sausage and Peppers
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH

Ingredients:
2 pounds Italian sausage, cut into 1-inch pieces
2 bell peppers, cut into 1/2-inch strips
1 medium yellow onion, cut into 1/2-inch strips
2 cans (14 1/2 ounces each) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning

Directions:
1. Place all ingredients in slow cooker; toss to coat well. Cover. 2. Cook 8 hours on LOW or 4 hours on HIGH. Serve over cooked pasta or in sandwich rolls, if desired.

 

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Slow Cooker Russian Chicken

1 (16 ounce) bottle Russian salad dressing
1 (1 1/4 ounce) package Lipton Onion Soup Mix
1/4 cup white wine
4-6 boneless skinless chicken breast halves
3 cups cooked rice (Brown or white)

1. Cut chicken into bite-size pieces.
2. Combine all ingredients except the rice in a slow cooker.
3. Set for 8 hours on low.
4. Serve over rice.

 

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Fresh Tomato-basil Pasta Toss

1 tablespoon oil
3 cloves garlic, minced
1 1/2 pounds plum tomatoes, coarsely chopped
2 cups loosely packed fresh basil, chopped
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper, optional
8 ounces linguine, cooked and drained
1/4 cup grated Parmesan cheese
freshly ground pepper, to taste

In a large skillet, heat the oil over medium-high heat. Add the
garlic and cook, stirring, 1 minute. Stir in the tomatoes and bring
to a boil. Reduce the heat, cover, and simmer 5 minutes, stirring
occasionally, or until the sauce thickens slightly.

Stir in the basil, vinegar, salt, and crushed red pepper. Spoono
ver the linguine. Sprinkle with the cheese and pepper. Serve.

 

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Broccoli Ham Bake

Ingredients:
1 package (10 oz) Frozen chopped broccoli
2 1/4 cups Milk
1/4 cup Onion chopped
1/2 cup Cheddar cheese shredded
4 tblspoons Butter divided
2 cups Ham -fully cooked cubed
2 tblspoons All purpose flour
1 1/2 cups Seasoned stuffing croutons divided

Instructions
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Drain broccoli. Add the broccoli, ham and 1 cup stuffing croutons to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining croutons. Sprinkle croutons around edge of casserole. Bake, uncovered, at 350 for 25-30 minutes or until golden brown.

 

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Chicken Fried Rice

1 1/2 cups uncooked rice
2-3 chicken breasts
1 tablespoon oil
1 1/2 cups frozen vegetables
3 green onions
2 eggs, beaten
1-2 tablespoon soy sauce
1 teaspoon pepper
1 teaspoon hot sauce
1 teaspoon red pepper flakes

1. Cook rice and set aside.
2. Slice chicken breast into bite size pieces, cook in oil with 1-2 tsp of hot sauce and 1 tsp of red pepper seeds.
3. Chop up green onions and fry with rice and chicken until green onions become soft.
4. Add 1-2 tablespoons of Soy sauce, frozen veggies and pepper.
5. Add beaten eggs and mix. Makes 4 servings.

 

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Olive Garden (like) Pasta E' Fagioli
Yield: 15 - 18 Servings

Ingredients
2 ts oil
1 1/2 lb ground beef
3/4 cup onion; chopped
1 cup carrots; slivered
1 cup celery; diced
28 oz tomatoes; canned, diced
15 oz red kidney beans; canned
15 oz white kidney beans; canned
64 oz beef stock
1 1/2 ts oregano
1 ts pepper
2 1/2 ts parsley
1/2 ts Tabasco sauce
1 jar 26 oz spaghetti sauce
1 cup ditalini pasta noodles; or other

Instructions

Saute beef in oil in large 5-qt. pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
Drain and rinse beans and add to the pot. Also add beef stock, oregano,
pepper, Tabasco, spaghetti sauce, and noodles.
Simmer until celery and carrots are tender, about 45 minutes.
Makes at least 4 qts. of soup!

 

[moreluck]

Dutch Mafia Meatloaf

Loaf
1 1/2 lbs lean ground beef
1 cup soft breadcrumbs
1 medium onion, chopped fine
15 ounces tomato sauce (divided into 3/4 c. sauce for the loaf and the remainder to be mixed in with the sauce)
1 egg
1 teaspoon salt
1/4 teaspoon pepper
Sauce
1/4 cup red wine
2 tablespoons sugar
2 tablespoons prepared mustard
1 tablespoon vinegar

1. Lightly mix the first 6 ingredients (remember to only mix in 3/4 cup of the tomato sauce).
2. Shape into an oblong loaf on a baking or roasting pan forming loaf to be about 12" x 3" and then flatten its top.
3. Combine remaining ingredients into a sauce (don't forget to add the remaining tomato sauce).
4. Pour sauce over the top of the meat loaf, covering it evenly. Bake at 350 degrees for 1 1/4 hour. Baste a couple of times with the sauce so that it will form a light glaze over the loaf.

 

[moreluck]

Sausage And Noodle Casserole

Ingredients:

1 pound bulk sausage, cooked and drained
5 ounces pkg. noodles, cooked and drained
2 tablespoons chopped pimiento
1 can cream of chicken soup
2 ounces pkg. bleu cheese, crumbled
1/2 cup cracker crumbs
1 tablespoon melted butter



Directions:
Combine sausage, noodles, pepper and pimiento, mix well. Heat soup; add bleu cheese, stirring until melted. Pour over sausage mixture, blending well.

Spoon mixture into a lightly greased 2-quart casserole. Combine cracker crumbs and butter; sprinkle over sausage mixture. Bake at 350 for 30 minutes.

 

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Pasta Arrabbiata

1 tablespoon olive oil
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1/2 teaspoon salt
1 can tomatoes, chopped (28 oz.)
1 pound linguine, cooked according to package directions
1/4 cup chopped fresh parsley
Grated Parmesan cheese, optional

Heat oil in large skillet over medium heat. Add onion; cook 5
minutes until softened. Stir in garlic, red pepper and salt; cook
30 seconds. Add tomatoes and their liquid; cook 15 minutes. Toss
sauce with hot pasta and parsley in large serving bowl. Serve with
Parmesan cheese, if desired. Makes 4 servings.

 

[moreluck]

Bob's Big Boy Sauce

Ingredients:

1 cup mayonnaise
3 tablespoons dill relish (well drained)
2 teaspoons lemon juice
1/8 teaspoon onion powder
1 dash paprika
1 pinch garlic powder


Directions:
Hand mix all ingredients and refrigerate several hours. Stir before use.
This recipe for Bob's Big Boy Sauce serves/makes 1 cup

 

[moreluck]

Asian Style Pork & Noodles

3/4 cup fresh orange juice
1/4 cup hoisin sauce
3 tablespoons cider vinegar
2 tablespoons ketchup
coarse salt
1 head broccoli, 1 1/3 lb
8 ounces wide egg noodles (or any long pasta)
8 ounces sugar snap peas, or snow peas, trimmed
2 tablespoons vegetable oil
1 lb pork tenderloins, sliced 1/2 inch thick, each slice cut into 1/2 inch wide strips
3 tablespoons cornstarch

1. In small bowl, combine oj, hoisin, vinegar, ketchup, and 3/4 t salt; set aside. Trim broccoli and seperate into heads.
2. In large pot of salted boiling water, cook pasta til al dente according to pkg directions, adding broccoli and peas during last minute of cook time. Drain; transfer to large bowl.
3. In large skillet, heat oil over medium. Dredge pork in cornstarch, shaking off excess. Saute pork til lightly browned and cooked through, about 3 minute Pour in reserved sauce and bring to a boil. Add to bowl with noodles; toss to combine.

 

[moreluck]

Buttermilk Basil Mashed Potatoes

Ingredients:
3 1/2 pounds baking potatoes, peeled and cut into 1" cubes
1 onion, chopped
3 stalks celery, cut in half
12 cloves garlic, peeled
1/2 teaspoon salt
3/4 cup nonfat cottage cheese
1/2 cup nonfat buttermilk
3 tablespoons chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground pepper



Directions:
Combine first 5 ingredients in a Dutch oven; add water to cover. Bring to a boil; reduce heat, and simmer 20 minutes or until potato is tender. Drain; remove and discard celery. Mash potato mixture.

Position knife blade in food processor bowl; add cottage cheese and butter milk. Process until smooth, stopping once to scrape down sides.

Add cottage cheese mixture to potato mixture; stirring mixture thoroughly until smooth. Stir in basil, 1 tsp. salt and pepper.

Cook over low heat until heated. Serve immediately.

 

[moreluck]

Stroganoff with Noodles
INGREDIENTS:
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat,
cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4
inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg
noodles
1 teaspoon butter
2 (4 ounce) cans sliced
mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour
cream
DIRECTIONS:
1.In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.2.Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.3.Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.4.In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.5.Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.

 

[moreluck]

Ham and Broccoli Strata

12 slices white bread, crusts removed
1 (10 ounce) package frozen chopped broccoli, thawed and drained
2 cups diced cooked ham
6 eggs, slightly beaten
3 1/4 cups milk
1 tablespoon instant minced onion
1/4 teaspoon dry mustard
3 cups shredded sharp cheddar cheese

1. Cut bread into small cubes. layer bread cubes, broccoli, and ham in bottom of buttered 12x8x2 inch baking dish.
2. Combine eggs, milk, onion, mustard, and cheese;stir well. Pour into casserole;cover and refrigerate at least 8 hours. Remove from fridge, let stand 30 minutes. Bake, uncovered at 325F for 55 to 60 minutes.

 

[moreluck]

Tropical Chicken & Rice

3-4 1/2 lbs chicken pieces
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon vegetable oil
1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 (14 ounce) can chicken broth
1 (14 ounce) can coconut milk
3/4 cup unsweetened pineapple juice
1/4 teaspoon dry crushed red pepper
4 green onions, chopped
1 (3 1/2 ounce) jar macadamia nuts, toasted and chopped

1. Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
2. Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
3. Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
4. Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.

 

[moreluck]

Braised Beef Short Ribs....make day before

12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine (we used a zinfandel)
6 cups veal stock (can substitute beef stock)

1 Preheat oven to 350°friend. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).
2 Transfer ribs to a plate. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Pour off excess fat, then add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.
3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.
Serve with mashed potatoes or rice

 

[moreluck]

Tomato Basil Bisque

2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Unsalted Butter
1/2 tsp. red pepper flakes
1 medium yellow onion, diced
6 cloves garlic, minced
3 bay leaves
2 tsp. thyme
1 Tbsp. basil
1 (28 oz.) can fire roasted diced tomatoes
1 (28 oz.) can fire roasted puréed tomatoes
3 Tbsp. tomato paste
1 tsp. sugar (optional)
1/2 c. Parmigianno-Reggiano Cheese
1 c. heavy cream or half & half
sea salt and black pepper to taste

Heat oil and butter in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add bay leaves, thyme and basil. Stir. Add tomatoes, tomato paste, sugar and cheese. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Purée about half the soup in a blender, or use a hand-held stick blender. Return to saucepan and stir in cream. Season with salt and pepper.

 

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Fiesta Meatloaf

2 lbs lean ground beef
1 (6 ounce) package Stove Top chicken stuffing mix
1 cup water
2 eggs, lightly beaten
2 teaspoons chili powder
1/2 cup thick & chunky salsa, divided
3/4 cup monterey jack and cheddar cheese blend, shredded

1. Preheat oven to 375º.
2. Mix all ingredients except 1/3 cup of the salsa and the cheese.
3. Shape into oval loaf in a 13x9 baking dish, top with the remaining 1/4 cup salsa.
4. Bake 1 hour or until cooked through.
5. Sprinkly evenly with the cheese; continue baking 5 minutes or until cheese is melted.
6. Let stand 5 minutes before cutting into eight slices to serve.

 

[moreluck]

Jannie's Creamy Chicken

Ingredients:
4 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
salt and pepper, to taste
dried leaf thyme, to taste
1 clove garlic, minced
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 cup chicken stock
1 cup chopped onions
1 rib celery chopped



Directions:
Place chicken in crockpot. Brush chicken with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours.

 

[moreluck]

Lemon Potatoes

Ingredients:
6 medium potatoes cut in quarters
2 lemons, juiced
1/2 cup extra virgin olive oil
1 tablespoon oregano
Salt & pepper to taste
1 cup water

Directions:
In a 9x12 baking pan arrange the cut potatoes. Add in lemon juice. Salt and pepper generously. Rub in the oregano and olive oil, mix well. Add in the water.

Bake at 375 friend until potatoes are just golden, approx 1 hr.