I'll share my recipes, if you'll share yours - March 23, 2010

14 years ago

Slow Cooker Potato Chowder

Ingredients

â¢ 10 cups raw potatoes, chopped

â¢ 1 large onion, chopped

â¢ 2-3 carrots, chopped

â¢ A couple of handfuls of frozen corn kernels

â¢ (Any other veggies you like and have on hand â cauliflower works really well because it disappears, but use whatever you have)

â¢ 3 14-ounce cans of fat-free, reduced-sodium chicken broth

â¢ 1 can condensed cream of chicken soup

â¢ 1/4 tsp black pepper

â¢ 8 oz fat-free cream cheese

Instructions

1. In a 5- or 6-quart slow cooker, mix diced potatoes, all vegetables, chicken broth, cream of chicken soup and pepper.

2. Cook 8-10 hours on low.

3. Add cream cheese and cook another 20 minutes, stirring occasionally.

4. Top with chopped scallions, crumbled bacon, and shredded cheddar.

Sort by:Oldest

Comments (5)

Marilyn Sue McClintock
14 years ago
Butter Beans and Dumplings

1 pound package of butter beans
Wash and soak butter beans then drain and add to the ham mixture below.

Ham:
1 - 2 Lbs Ham with Bone
1 Tbsp Sea Salt
1 small Onion, chopped
Enough Water to Cover Ham and Bone
1 Chicken Bouillon Cube
Dumplings
2 Cups All Purpose Flour
1 tsp Dry Parsley Flakes
1 tsp Sea Salt
3 Tbsp Butter, softened
1/4 tsp Baking Powder
1/2 - 3/4 Cups Warm Water, enough to make soft dough
How to make Southern Style Ham and Dumplings
Remove all the ham from the bone and remove the fat from the meat. Boil ham meat, bone, onion, and bouillon cube for 1 hour.
After boiling for an hour begin the dumplings. Mix all dry ingredients in a bowl and gradually add water until you have a soft dough ball. Knead the dough for 5 minutes and roll out 1/8 - 1/4 inch thick on a floured surface. Cut into 1" squares and add to boiling ham. Boil uncovered 10 minutes, and then cover and continue boiling for 10 more minutes.
Enjoy. This is similar to what my Mother would make for us many years ago.

Sue
Jasdip
14 years ago
Slow-Cooker Sweet and Spicy Asian Pork Shoulder (Real Simple)

Ingredients
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Directions
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), Â½ teaspoon salt, and Â¼ teaspoon pepper.

Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
Related Discussions
I'll share my recipes, if you'll share yours - March 30, 2010
Q
Comments (4)
FRIED CATFISH Simple and delicious! -------------------------------------------------------------------------------- INGREDIENTS: 2 pounds catfish fillets -- 1/2 inch thick 1 teaspoon garlic powder 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 cups cracker meal or coarsely crushed unsalted crackers 1 cup vegetable oil 1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl. Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside. 2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.
...See More
I'll share my recipes, if you'll share yours - March 22, 2010
Q
Comments (5)
I just saw this recipe on Tasty Kitchen--a Pioneer Woman's recipe web site. I have no intentions of making these, just thought I'd share. Seems like a lot of work to go through to have a major heart attack! BACON SALTED CARAMEL BROWNIES Â2 slices Bacon ÂÂ½ cups Heavy Cream Â2 cups Sugar, Divided Â14 Tablespoons Salted Butter, Divided Â6 ounces, weight Chocolate Chips ÂÂ¼ cups Dutch Process Cocoa Powder Â3 whole Eggs Â2 teaspoons Vanilla Extract Â1 cup Flour Preparation Instructions In a small saucepan, fry two slices of bacon until crisp (I find itÂs easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely. In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesnÂt burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; thatÂs why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly. Preheat the oven to 350 degrees. Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little BakerÂs Joy. In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined. Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesnÂt have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl. Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator. Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.
...See More
I'll share my recipes, if you'll share yours - March 26, 2010
Q
Comments (6)
Baked Shrimp in Tomato Feta Sauce 1 Tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 14.5-ounce cans of diced tomatoes 1/2 cup sliced black olives 1/4 cup minced fresh parsley 1 Tbsp minced fresh dill or 1 teaspoon dried dill 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen Pinch of salt, more to taste Pinch black pepper, more to taste 3 ounces feta cheese (about 2/3 cup, crumbled) Method 1 Preheat oven to 425Â°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. 2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit. 3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
...See More
I'll share my recipes, if you'll share yours - March 12, 2010
Q
Comments (2)
Chicken Enchiladas Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min. Recipe Yield 8 servings Ingredients * 1 (10.75 ounce) can condensed cream of chicken soup * 1/2 cup sour cream * 1 tablespoon margarine * 1 onion, chopped or green onion chopped * 1 teaspoon chili powder * 2 cups chopped cooked chicken breast * 1 (4 ounce) can chopped green chile peppers, drained * 8 (8 inch) flour tortillas * 1 cup shredded Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Sometimes instead of using the chili peppers I just use some sweet peppers, fresh or frozen. Sue
...See More
sandy_in_ia
14 years ago
Sandy's Six Week Bran Muffins
I used a basic 6 week bran muffin recipe but made it my own. These are Really moist!

7 c. All Bran cereal
2 c. boiling water
1 c. Crisco oil
1Â½ c. white sugar
1Â½ c. brown sugar
1 quart. buttermilk
4 Large eggs, beaten
2 Tablespoons baking soda
2 teaspoons salt
3 teaspoons cinnamon
1 c. wheat bran
3 c. flour
Dried fruit...blueberries, cranberries, craisins
Directions
Pour boiling water over half (or 4 cups) the cereal and let stand while you assemble the rest.
Mix the oil, remaining cereal, sugar, Large eggs and buttermilk. Sift the flour with the soda, salt cinnamon, bran and add in to liquids already in mixer bowl. Bake in greased muffin tins or possibly in cupcake papers at 400 degrees for 25 min.
This batter keeps in a closed container in the refrigerator for up to 6 weeks.
glenda_al
14 years ago
Mini cheese balls

8 ounces cream cheese spread (Chive & Onion flavor)
8 ounces mozzarella cheese, shredded
4 slices beef bacon, cooked & finely chopped
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/2 cup walnuts, toasted & ground
Directions
1Mix cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasoning.
2Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.
3Refrigerate at least 2 hours before serving.
joyfulguy
14 years ago
Wow, Laurel ... 10 cups raw potato, etc.

And how long will that keep a fellow going who lives alone?

I'd have to share with the cats ... before the stew ... grew a beard!

ole joyful

P.S. Or invite a neighbour or two in for lunch.

o j

I'll share my recipes, if you'll share yours - March 23, 2010

Comments (5)

Marilyn Sue McClintock

Jasdip

Related Discussions

sandy_in_ia

glenda_al

joyfulguy

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US