Just Crockpot Recipes

Senator Pete Domenici's Wild Goose in a Crockpot (or Slow Cooker)

2008-07-09T09:00:00.000-07:00

Wash goose and pat dry
Goose:
1 tablespoon celery seed sprinkled and rubbed inside cavity
½ teaspoon salt sprinkled and rubbed inside cavity
½ to 1 apple cut in large chunks placed in cavity2 celery stalks cut in large chunks placed in cavity
1 teaspoon celery seed rubbed on outside goose

Broth:
Add into crockpot and stir
3 cups beef stock
¼ cup dry red wine
1 package dry onion soup parboiled in 2 cups water to soften onion bits (add to crockpot)
Place prepared goose in liquid, cover and cook on “low” 15 plus hours—until meat will fall from bone. Remove and de-bone goose and place meat in serving dish.

Gravy:
Strain liquid from crockpot, thicken with base for gravy (flour and butter). Add a half can frozen orange juice, 3 plus tablespoons orange marmalade and cook for 15-20 min on medium burner.
Pour over meat pieces and reheat in oven for short time.

Serve with wild rice—and enjoy a tasty meal!

This recipe is from Sen. Pete Domenici's website

Slow Cooked Beef

2008-06-26T05:39:00.000-07:00

3-4 lb. beef roast, cut into stew-beef sized pieces
1 package dry onion soup mix
1 can cream of mushroom soup
1/2 soup can of water (up to a full can)
1 cup red wine (if it's not fit to drink, don't cook with it!)
salt & pepper to taste
small amount of flour and oil for browning beef
egg noodles (or rice)

Lightly salt, pepper, and flour beef and brown in a small amount of oil. Place the beef in a slow-cooker (crock pot). Mix the other ingredients together and pour over the beef. Cook on Low for 8-10 hours. May want to add a little cornstarch dissolved in water at the end to thicken the gravy. Serve over egg noodles (or rice) with a salad and hot bread.

Slow-Cooker Shrimp Creole

2008-01-28T19:49:00.002-08:00

* 1 1/2 c. diced celery
* 1 1/4 c. chopped onion
* 3/4 c. chopped bell pepper
* 1 (8 oz.) can tomato sauce
* 1 (28 oz.) can whole tomatoes
* 1 clove garlic*
* 1 tsp. salt
* 1/4 tsp. pepper
* 6 drops Tabasco (opt.)
* 1 lb. shrimp, de-veined & shelled
* 1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp.

Stove top version, if you don't have a crockpot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. Even better reheated the next day.

Crockpot Recipes: Stewed Tomatoes

2008-01-28T19:49:00.001-08:00

6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes.

Serves 6.

Crockpot Recipes: Stuffed Potatoes

2008-01-28T19:44:00.000-08:00

* 6 baking potatoes, washed
* 3 tbsp butter
* 1 cup milk
* chopped chives
* 1 tsp salt
* 1//8 tsp pepper
* 3 tbls Parmesan cheese
* shredded cheddar cheese

Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours. Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save shell. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.

Serves 6.

SWEET AND SOUR SAUSAGE BALLS

2008-01-28T19:43:00.002-08:00

* 1/2 c. brown sugar
* 2 lbs. sausage
* 1 1/4 c. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. lemon juice
* 1 can chunk pineapple

Roll sausage in balls, brown and add other ingredients. Cook until done in slow cooker.

SWEET AND SOUR KIELBASA

2008-01-28T19:43:00.001-08:00

* 1 pound kielbasa
* 1 (10 oz.) jar red currant jelly
* 1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)

Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.

VEGETABLE CURRY

2008-01-28T19:42:00.001-08:00

* 4 medium Carrots, bias sliced into inch slices
* 2 medium Potatoes, cut into 1/2 cubes
* 15 ounces Can garbanzo beans, drained
* 8 ounces Green beans, cut into 1 pieces
* 1 cup Coarsely chopped onion
* 3 to 4 cloves Garlic, minced
* 2 tablespoons Quick-cooking tapioca
* 2 teaspoons Curry powder
* 1 teaspoon Ground coriander
* 1/2 teaspoon Crushed red pepper (opt'l)
* 1/4 teaspoon Salt
* 1/8 teaspoon Ground cinnamon
* 14 ounces Can vegetable broth
* 16 ounces Can tomatoes, cut up
* 2 cups Hot cooked rice

In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon. Pour broth over all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in Undrained tomatoes. Cover; let stand 5 minutes.

Serve with cooked rice. Makes 4 servings.

VEGETABLE PASTA FOR CROCKPOT

2008-01-28T19:34:00.002-08:00

* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4" slice
* 1 Yellow Squash, 1/4" slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettucine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks

Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6.

VEGETABLES ITALIAN-STYLE

2008-01-28T19:34:00.001-08:00

1 teaspoon salt
1 medium eggplant, cut in 1" cubes
2 to 3 medium zucchini, halved & sliced 1/2"
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4" thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.

Serves 6.

VELVEETA SALSA DIP

2008-01-28T19:33:00.001-08:00

* 1 pound Velveeta Cheese spread, cubed (can use light
* 1 package Picante sauce or salsa
* 2 tablespoons Cilantro (optional)

1. Place brick of Velveeta and jar of picante sauce in a slow cooker or Crock Pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted.
2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisiana hot sauce!

Crockpot Recipes: White Chili with Chicken

2008-01-28T19:32:00.002-08:00

1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados

Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle, combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper,
salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.

WILD RICE CASSEROLE

2008-01-28T19:32:00.001-08:00

1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted

Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.

WINNING WINGS IN SWEET AND SOUR SAUCE

2008-01-28T19:31:00.002-08:00

* 16 Chicken wings
* 4 tablespoons Wine or balsamic vinegar
* 1 cup Apricot preserves
* 2 tablespoons Peanut butter (optional)
* 1 cup Ketchup
* 4 tablespoons Horseradish
* 1 cup Sweet onion, finely chopped
* 1 teaspoon Hot sauce (optional)

Pat the chicken wings dry and place then in the crockpot. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour. Pour the sauce over the wings. Cover, and cook on low until the chicken is tender, about 4 hours.

YUMMY CHICKEN WINGS

2008-01-28T19:31:00.001-08:00

12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil

Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours. Serves 2-4 people depending on appetizer or main dish

ZUCCHINI BREAD

2008-01-28T19:30:00.001-08:00

* 2 eggs
* 2/3 c. vegetable oil
* 1 1/4 cup sugar
* 1 1/3 c. zucchini, peeled and grated
* 2 tsp. vanilla
* 2 c. flour
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 to 1 c. chopped nuts

With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR
REMOVE cover until last hour of baking. Let stand 5 minutes before unmolding.

ZUCCHINI CASSEROLE

2008-01-28T19:29:00.000-08:00

1 red onion, sliced
1 green pepper, cut in thin strips
4 med. zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbsp. oleo
1/4 c. grated Parmesan cheese

Combine all ingredients, except oleo and cheese, in a slow cooker. Set temperature on low and heat for 3 hours. Dot casserole with oleo and sprinkle with cheese. Cook 1 1/2 hours more on low setting. Makes 6 servings.