I'll share my recipes, if you share yours, Feb. 7

14 years ago

SLOW-COOKER SPAGHETTI BOLOGNESE

1 pound ground beef chuck

1 28-ounce can whole peeled tomatoes

2 carrots, finely chopped

1 medium onion, chopped

1 celery stalk, chopped

2 cloves garlic, chopped

1/4 cup tomato paste

1/4 cup dry white or red wine

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Kosher salt and black pepper

3/4 pound spaghetti

Grated Parmesan, for serving

In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan. Serves 4.

Sort by:Oldest

Comments (5)

Marilyn Sue
14 years ago
Rhubarb Custard Pie

1 pastry recipe
3 cups rhubarb, cut in 1" pieces
1/2 cup sugar
2 T. cornstarch
1/3 tsp. salt
1 egg
3/4 cup white corn syrup
1 T. butter, melted

Put rhubarb in unbaked pie shell, then mix sugar, cornstarch, salt, egg, syrup and butter together and pour over the rhubarb. cover with top crust and bake at 350 degrees for 45 minutes or until done.

Sue
Jasdip
14 years ago
Slow-Cooker Molten Chocolate Lava Cake (This Chick Cooks Blog)
serves about 6 people

1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water

Coat the inside of a 2.5 to 5 quart crock with cooking spray. Mix the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the chocolate and butter in the microwave. Mix well. Stir in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until well combined. Spread the batter in the slow cooker.

Now mix the remaining sugar, cocoa, and hot water until the sugar is dissolved. I just stuck the sugar and water in the microwave for a minute or two and then added the cocoa. I used the same bowl from earlier. Less dishes :) Pour the water mixture over your batter in the crock pot.

Cook on high for 1-2 hours. You will know when the cake is done because it will be pulling away from the edges and it will look mostly set (cooked). It will still be floating on its chocolate sauce. When you check the cake try not to let the moisture from the lid drip on it.

Once the cake is done turn off the crock, remove the lid, and let it sit for 25 minutes before serving. Serve it up with some whipped cream or ice cream. It is excellent with fresh berries on top too.
Related Discussions
I'll share my recipes, if you share yours, Feb. 4, 2011
Q
Comments (8)
since we are talking superbowl recipes this is one my husband always asks for we both love it. Great for cold weather. Black Bean Creole Ingredients 3 pounds smoked sausage, cut into 1-inch pieces 5 cans (15 ounces each) black beans, partially drained 1-1/2 cups onions, chopped 1-1/2 cups green pepper, chopped 1-1/2 cups celery, chopped 4 cloves garlic, chopped 2 teaspoons leaf thyme 1-1/2 teaspoons leaf oregano 1-1/2 teaspoons black pepper 1/4 teaspoon cayenne pepper 1 chicken bouillon cube 5 bay leaves 8 ounces tomato sauce 1 cup water Instructions Combine all ingredients in a crockpot. Cover and cook on low 8 hours or high 4 hours. Remove bay leaves. Serve with corn chips, cheese and sour cream. Or over cooked rice. I like mine with blue corn tortilla chips crumbled on top and some grated colby jack cheese. This recipe makes plenty to share! (I have also added shredded cooked rotisserie chicken to this along with sausage and it is good)
...See More
I'll Share my recipes if you share yours Feb.13.10
Q
Comments (2)
Low Carb Tomato Muffins Servings: 12 : Preparation Time: 10 minutes : Cook Time: 25 minutes 4 tablespoons wheat bran 1 1/2 cups soy flour, plus 2 tablespoons 1 (14.5 ounce) can Red GoldÂ® Petite Diced Tomatoes, drained 3 eggs 3/4 cup whipping cream 1/2 cup club soda 1/3 cup sugar substitute 1 1/2 teaspoons baking powder * Preheat oven to 375o F. Grease muffin tin (12 cup) with nonstick cooking spray. Mix together in small bowl wheat bran and 2 tablespoons soy flour. Sprinkle in the prepared muffin tin. * In a large bowl whisk together the remaining ingredients until will blended. Fill each muffin cups 2/3 full with mixture. Bake for 20 to 25 minutes or until tops start to brown. Remove and let cool before taking out of the muffin tin. NUTRITIONAL FACTS PER SERVING Calories 130, Fat 9.00g, Trans Fat 0.00g, Cholesterol 75.00mg, Sodium 140.00mg, Carbohydrate 6.00g, Fiber 2.00g, Protein 6.00g, Vitamin A 10%, Vitamin C 4%, Calcium 8%, Iron 6% Sue
...See More
I'll Share My Recipe if you Share Yours Feb. 21
Q
Comments (10)
The Amazing Race inspired me...lol Empanadas Shell: 4 cups all purpose flour 2/3 cup veg shortening 1/2 tsp salt 1 tsp vinegar 1 cup water or as needed Cut the shortening into the flour and salt with a fork or pastry blender. Add the vinegar and start with 1/2 cup of water, mixing with a spoon(I use a wooden spoon). Keep adding water until it has a dough consistency...not too wet, it should NOT be sticky. Roll out on a floured surface to a thin, pie crust consistency, about 1/8". Let it rest while you make the filling. Filling 1 1b. ground beef or chicken or pork or? 1 tsp. ground chili powder 1/2 tsp seasoning salt dash of cumin 1 med yellow onion diced 3 tsp minced garlic 4 oz can seeded/cooked diced green chiles 1 red bell pepper, seeded & diced Brown hamburger in a skillet until almost done, then add the onion & bell pepper, simmer till onion is glassy, then add rest of the ingredients. Note: I drain the oil off the hamburger and replace it with 1/2 cup of water to keep the filling moist. Cut the empanada shells into 4" rounds, I used a plastic can lid or use a small coffee can or other? Gather and left over dough, roll into a ball and roll out to cut another 4" shell out of. Spoon about 2TBL filling onto the middle and fold sides up pinching inward to each pinch to create a rolled edge effect "OR" use a fork to press the edges together. Preheat the oven to 375F. Cook on an ungreased baking sheet for 7 minutes, then turn, bake another 7 minutes. You can eat an empanada like a little meat sandwhich or smother in sauce like an enchilada, top with sour cream, cheese, lettuce and tomato. You can also fill with a cheese filling or your choice. Makes 24. Can be refrigerated or frozen for later use.
...See More
I'll Share My Recipe if you Share Yours Feb. 14
Q
Comments (4)
Thanks, Jasdip. I need that! I'm not totally against canned soup because they make life so darned easy, but your recipe sounds much better. Here's a low fat version of red beans and rice, which I love! I won't use a Scotch bonnet pepper though--way too hot! I'll try a little jalapeno instead. JAMACIAN RED BEANS AND RICE (Ginas Skinny Taste) Servings: 10 Serving Size: 3/4 cup Old Points: 4 pts Points+: 5 pts Calories: 192.4 Fat: 3 g Protein: 4.9 g Carb: 35.4 g Fiber: 2.6 g Sugar: 0.7 g Sodium: 133.4 mg (without salt) 1 tsp coconut oil (or canola) 1 garlic clove, crushed 1/4 cup onion, minced 1 scallion, chopped 1 sprig fresh thyme 15.5 oz can red kidney beans, rinsed and drained 2 cups uncooked long grain rice salt and fresh ground pepper, to taste 2 1/4 cups water 13.5 oz can (1 3/4 cups) light coconut milk 1 whole scotch bonnet hot pepper (not chopped) In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil. Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top. Cover; reduce heat to low; simmer for 25 minutes. Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that). Makes 7-1/2 cups. Be careful handling the pepper--they are extremely hot.
...See More
nodakgal
14 years ago
Baked Rice Pudding from Mr Food
I am thinking of trying it. Rice and I have a love affair going! I highly doubt anyone else would try it though darn.

Serves: 8

Cooking Time: 1 hr 5 min
Ingredients

2 cups cooked rice
3 cups milk
1/2 cup honey or sugar
3 eggs, slightly beaten
1 cup raisins

Instructions

Preheat the oven to 350 degrees F.

In a medium-sized bowl, mix together the rice, milk, and honey. Add the eggs, then stir in the raisins.

Place the mixture in a well-greased 2-quart baking dish and bake for about 1 hour, or until golden. Cool before serving.

Notes

Top with cream for an extra special touch.
dlhealdquilter
14 years ago
APPLE PEAR AND NUT BUNDT CAKE

1/2 cup dried cranberries
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup packed brown sugar
1 cup sugar
1 cup unsalted butter, softened
3 eggs
1 teaspoon vanilla
1 pear, peeled, cored and cut into small pieces
2 apples, golden delicious, peeled, cored and cut into small pieces
1 cup mixed nuts, coarsely chopped
1/2 teaspoon salt

In a small bowl put the cranberries with a bit of warm water and let them soak for at least an hour. Drain, discarding the water and set aside. Position rack in the middle of an oven and preheat the oven to 350 degrees. Lightly butter the bundt pan, then dust with flour, knocking out the excess.

In a large mixing bowl or bowl of electric mixer, sift together flour, powder, soda, cinnamon, nutmeg, cloves and salt. Add brown and regular sugars, butter, eggs and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatual as needed, until batter is pale and smooth, about 3 minutes for hand held mixer and 2 minutes for stand mixer. Stir in apples, pears, nuts and cranberries. Spoon into prepared pan and smooth the top.

Bake until a wooden pick or skewer comes out clean when inserted into the center of the cake. About 1 hour. Cool cake in pan on a rack for 10 minutes, then invert and unmold onto rack and cool completely. Cake can be made up to three days in advance and stored at room temperature wrapped in plastic wrap.
Jasdip
14 years ago
Nodakgal,
Mom and I like the creamy stove-top rice pudding and my Stepfather was raised with the baked rice pudding, and that's the only kind he would eat.

I'll share my recipes, if you share yours, Feb. 7

Comments (5)

Marilyn Sue

Jasdip

Related Discussions

nodakgal

dlhealdquilter

Jasdip

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US