Slow cooker
Page 2
- 1 lb. ground beef
- 1 Tbsp oil
- 1 small onion, diced
- 2 cups cabbage, diced
- 2 cloves garlic, crushed
- 1/2 cup brown rice
- 2 cups tomato broth
- 4 cups beef broth
- 28 oz. canned diced tomatoes
- 2 cups sauerkraut
- 1 tsp smoked paprika
- 1 tsp paprika
- 2 bay leaves
- Brown the ground beef, drain the grease and place in slow cooker.
- Heat the oil in the pan and add onions and cabbage and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute and place mixture in slow cooker.
- Add the rice and toast for a few minutes.
- Add 1 cup broth and deglaze the pan.
- Combine all ingredients in crockpot and cook on low for 6-8 hours.
Published: Monday, September 30th, 2013
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- 2 cups sugar
- 2 cups brown sugar
- 5 Tbsp cinnamon
- 1/4 tsp salt
- 2 egg white
- 3 tsp vanilla
- 6 cups almonds
- 1/2 cup water
- In a medium sized bowl, mix together sugar, brown sugar, cinnamon, and salt. Set aside.
- In another bowl, whisk together egg white and vanilla until it is frothy.
- Coat almonds with egg mixture. Add cinnamon mixture to the almonds and toss until coated.
- Add almonds to a well coated crock pot.
- Cook on low about 3 hours.
- In the last hour, add the water and stir well.
- If desired, lay almonds out on a wax paper lined cookie sheets to cool and avoid clumping. Mine never made it to this process, they were gobbled up right away!
Published: Wednesday, November 28th, 2012
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- 3 1/2 lbs potatoes, peeled and cut into 3/4 inch pieces
- 1 small sweet red pepper, seeded and chopped
- 1 (10 oz.) pkg frozen chopped broccoli
- 4 cups chicken broth
- 1/3 cup half-and-half
- 1/3 cup reduced-fat sour cream, plus additional for garnish
- 1 Tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 4 scallions, trimmed and thinly sliced
- 4 slices bacon, cooked and crumbled
- shredded cheddar cheese for garnish
- Combine potatoes, red pepper and broccoli in a slow cooker
- Pour broth over the top
- Cover and cook 3 hours on high, or 6 hours on low (or until potatoes are tender)
- In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt, and pepper
- Remove slow cooker cover and mash potatoes slightly.
- Stir in half-and-half mixture and scallions
- Spoon soup into bowls and garnish with bacon, shredded cheese, and sour cream
Published: Monday, April 16th, 2012
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- 4 sweet Italian turkey sausage links, casings removed
- 1 can (28oz.) crushed tomatoes
- 1 cup frozen cut green beans
- 1 large onion, chopped
- 1/2 tsp Italian seasoning
- 1 pkg (9 oz.) refrigerated cheese tortellini
- 1 Tbsp chopped fresh oregano
- 1 cup water
- Crumble sausages into a bowl and stir together with tomatoes, green beans, onion and Italian seasoning.
- Place the mixture into the bottom of a slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours.
- When there is about 20 minutes remaining, stir in tortellini, oregano, and water.
- Replace lid and continue cooking for 20 minutes.
- Serve immediately.
Published: Monday, April 16th, 2012
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