I'll share my recipe, if you'll share yours, October 22, 2011

12 years ago

Tortellini Tuscan Stew

From Redbook

The slow cooker makes this delicious vegetarian Tuscan tortellini stew a cinch to prepare.

Serves: 6

Ingredients

1 (2-pound) butternut squash, peeled and seeded, cut into 1-inch chunks

1 large zucchini, cut in 1-inch chunks

1 large yellow summer squash, cut in 1-inch chunks

1 large onion, diced

1 large red bell pepper, cut in 1/2-inch dice

4 ounce(s) thin green beans, trimmed and cut in 2-inch lengths

1 can(s) (28-ounce ) crushed tomatoes

1 can(s) (14 1/2-ounce) chicken or vegetable broth

2 tablespoon(s) fresh oregano, chopped

1 1/2 teaspoon(s) chopped garlic

3/4 teaspoon(s) salt

1 package(s) (9-ounce) fresh cheese tortellini

1 bag(s) (5-ounce) baby spinach

3 tablespoon(s) grated Parmesan cheese

________________________________________

Directions

Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a 5-quart or larger slow cooker. Cover and cook on high 3 hours or low 6 hours.

Uncover; turn slow cooker to high and stir in tortellini. Cover: continue to cook 15 minutes, or until pasta is almost tender.

Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender.

Sort by:Oldest

Comments (8)

Jasdip
12 years ago
Festive Pork Roast (Better Homes & Gardens)
This looks delicious, and the reviews were positive as well. One person made it in the slow-cooker and loved it.

1 3-pound boneless pork top loin roast
3/4 cup dry red wine
1/3 cup packed brown sugar
1/4 cup vinegar 1/4 cup ketchup
1/4 cup water 1 tablespoon cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch

Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times.

Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.

Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.

Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.

Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.
lynn_d
12 years ago
Modified from Linda's Low Carb Recipes

ITALIAN SAUSAGE WITH ONIONS, PEPPERS, TOMATO SAUCE AND CHEESE
1# Italian sausage links, about 5 links, I use Hot Sausage
2 tablespoons oil
1 large green pepper
1 large red pepper (this is for color only, if pricey I use 2 green peppers)
1 large onion, 5 1/4 ounces
1 clove garlic, chopped
1/2 cup spaghetti sauce
4 ounces mozzarella cheese, shredded, 1 cup

Heat the oil in a large skillet on medium heat and brown the sausages. Meanwhile, cut the peppers and onion into thick slices or chunks. When the sausage is about half done, add the peppers, onions and garlic. Cook until the sausage is done and vegetables are tender-crisp. Remove and slice the sausages diagonally into bite-size pieces and return to the skillet. Stir in the spaghetti sauce; cover the pan and simmer 5 minutes to heat the sauce. Sprinkle with the cheese, turn off the heat and cover the pan to melt the cheese.

Makes 4-5 servings

I serve this over faux rice:
1 medium fresh cauliflower
Butter to taste
Salt and pepper

Trim the leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor. Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid. Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes. Stir every 4-5 minutes and check for doneness. When tender, but not mushy, add some butter; season with salt and pepper to taste.
Related Discussions
I'll share my recipe, if you'll share yours, October 19, 2011
Q
Comments (4)
Well I made this new recipe last night for Chicken pot pie and it was one of the best I have ever made and I only had to dirty one mixing bowl to make it! There was not one crumb left over! I will put it up as it was originally and at the bottom give my list of ingredients of what I used and the changes I made. This one is definitely a Keeper, it surpassed my own recipe. I love making several of these and putting them in the freezer wrapped in foil, then just take it out and bake it when I am wanting it. Chicken Pot Pie To Die For! CHICKEN POT PIE Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,171,133176-252199,00.html Content Copyright 2011 Cooks.com - All rights reserved. 1 (10 oz.) can Campbell's Cream of Chicken Soup or Campbell's Chicken or Turkey Pot Pie Soup 1 1/2 cups frozen mixed vegetables, thawed 1 1/2 cups cubed, cooked chicken 3/4 cup chicken broth combined with 3 tablespoons flour (I left this quantity the same) 2 Pillsbury pie shells Preheat oven to 400F. Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy. Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.(did it exactly the same) Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.(Cooked mine for 1 hour) Submitted by: CM My ingredients list: Kroger Brand deep dish frozen pie shells in tins (awesome pie shells) 1 12oz bag Kroger brand Fiesta Style Frozen Vegetables (contain broccoli, carrots, kidney beans, white beans, garbanzo, Italian green beans and red peppers.) hand full of sweet green peas(frozen) hand full of sliced baby carrots(fresh) 1 7oz can of sliced mushrooms drained 1 8oz pack of John Soules brand Rotisserie style chicken breast strips (diced up)(I find this in the sliced deli and lunch meats section at Kroger it is fully cooked) I used Swanson Chicken Broth and Campbell's cream of chicken soup Have everything thawed and ready to assemble. Invert one of the frozen pie crusts on a piece of wax paper to be the top crust while frozen and allow to thaw. I Cooked it for 1 hour checking to see if edges are getting too brown.(Since it was a deep shell and I put more than the called for ingredients it had to cook longer) This amount will precisely fill the deep dish shell to the top!
...See More
I'll share my recipe, if you'll share yours, October 26, 2011
Q
Comments (5)
Made this last nite, instead of the usual pumpkin bread, to take to friend. DELICIOUS! Of course, I had to sample it. Pumpkin Pie Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup chopped nuts 1/2 cup unsalted butter, melted 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice ***I made my own spice 1/2 teaspoon salt Directions: 1 Preheat oven to 350Ã¯Â¿Â½F Grease a 13 x 9 x 2-inch baking pan. 2 Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan. 3 In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. 4 Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. 5 Cut into squares and top with sweetened whipped cream if desired.
...See More
I'll share my recipe, if you'll share yours, October 9, 2011
Q
Comments (2)
Pumpkin pie cake 1 (18 1/4 ounce) package yellow cake mix 1 cup chopped nuts 1/2 cup unsalted butter, melted 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice 1/2 teaspoon salt Directions: 1 Preheat oven to 350Ã¯Â¿Â½F Grease a 13 x 9 x 2-inch baking pan. 2 Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan. 3 In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. 4 Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. 5 Cut into squares and top with sweetened whipped cream if desired.
...See More
I'll share my recipe, if you'll share yours, October 20, 2011
Q
Comments (3)
Zesty Slow-Cooker Pot Roast (Campbell's) 4 medium potatoes, cut into quarters (about 4 cups) 4 medium carrots cut in chunks 1 stalk celery, cut into 1-inch pieces (about 3/4 cup) 1 medium Italian plum tomato, diced 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds) 1/2 tsp. ground black pepper 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup 1/2 cup water 1 tbsp. chopped roasted garlic or chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed 1 tsp. vinegar Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker. 2 Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables. 3 Cover and cook on LOW for 10 to 11 hours or on HIGH 5-6 hours until the beef is fork-tender and the vegetables are tender. 4 *To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350 degrees F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
...See More
Marilyn Sue McClintock
12 years ago
Potato Dinner Rolls

1 cup mashed potatoes, unseasoned
1 1/2 cups potato water
1 pkg. yeast
1 egg, beaten
1 tsp. salt
2/3 cup sugar
6 tbsp. shortening
5 cups self rising flour

Mix luke warm potato water and yeast. Add 1 egg, beaten, sugar, salt and potatoes. Add shortening and then flour. Mix well. Makes about 27 rolls. Store in refrigerator for at least 3 hours. Take and and make into rolls. Let rise and bake at 400 degrees F. until golden brown.

From "Favorite Recipes from our Best Cooks, Scipio United Methodist Church"

Sue
Jasdip
12 years ago
I've got biscuits in the oven, and I have a recipe for homemade Baking Powder. I thought this was a good chance to test it.

It works!!! It makes a little over 1 tbsp, and my biscuit recipe calls for 1 tbsp.

1 tsp baking soda
2 tsp cream of tartar
1 tsp cornstarch
patti43
12 years ago
Lynn, Harry wants me to make your sausage recipe. We'll probably have it with pasta, but it would make wonderful sandwiches, too, I bet!

I'm hungry for dessert so this afternoon I'm making this:

Rum Cake

1 c. chopped walnuts
1 yellow cake mix
1 small vanilla instant pudding (I'm using coconut cream)
1/2 c. oil (not olive oil)
1/2 c. water
1/4 c. rum
4 eggs

Preheat oven to 325 degrees. Grease a bundt pan and sprinkle nuts in the bottom. Mix remaining ingredients together, pour in pan and bake 1 hour.

Glaze:

1 stick butter
1 c. white sugar
1/4 c. water
1/3 c. rum

Mix together and boil 1 minute. Let sit until cake is done. When cake comes out of the oven, leave it in the pan and, using a knife, pull cake away from all the edges. Pour glaze on top of the cake and let set 20-30 minutes, then remove it from the pan.
glenda_al
12 years ago
EXCELLENT!
Chicken Caprese with Tomato-Basil Cream
I LOVE this recipe! Very yummy and quick to make!

1 c. soft, fresh breadcrumbs (2-3 slices of bread torn and put in food processor to crumble)
1/2 cup feta cheese (crumbled)
1 Tb. chopped fresh basil
1/4 tsp salt
1/4 tsp pepper
3 Tb olive oil
2 Tb lemon juice
4 chicken breasts

STIR together the first 5 ingredients in a shallow bowl. Whist together olive oil and lemon juice until blended. Dip chicken into olive oil mixture, and dredge in breadcrumb mixture, pressing to coat. Place on a lightly greased baking sheet or in an 11- x 7-inch baking dish. Sprinkle with remaining breadcrumbs.
BAKE at 375 for 30-35 minutes or until chicken is done. Serve with Tomato-Basil Cream.

Tomato Basil Cream:
1 cup spaghetti sauce
2 Tb light sour cream
1 Tb chopped fresh basil
1/8 tsp sugar (I leave this out of mine)

MICROWAVE all ingredients in a microwave-safe bowl at HIGH for 2 minutes stirring at 30 second intervals.

I served it over angel hair pasta
Jasdip
12 years ago
Yum! You're right Patti!
Lynn's sausage and pepper dish would be great as it is, or on sub rolls!
gazania_gw
12 years ago
I cook up turkey italian sausage much like Lynns recipe and serve it over spaghetti squash.

Smoked sausage and sweet potato soup.

8 oz smoked sausage, sliced and slices quartered
1/2 cup diced celery
1/2 cup diced onion
1 tablespoon jalapeno pepper (minced)
3 cups sweet potatoes, peeled and cut in large dice
2 tablespoons flour
3 cups chicken stock
1/4 teaspoon black epper
1/2 teaspoon salt
green onion for garnish

Saute sausage in large sauce pot for 5 minutes over medium heat, add all vegetables and continue to saute an additional 5 minutes; add flour and cook for 2 more minutes. Add stock, salt and pepper and stir till smooth. Bring to boil then cover and simmer for about 20 minutes or till potatoes are soft. 4 servings; 36 carbs for 1 1/2 cup serving.

I always double this using just 5 cups of the potatoes. I use a little less potatoes also if making the single recipe

I'll share my recipe, if you'll share yours, October 22, 2011

Comments (8)

Jasdip

lynn_d

Related Discussions

Marilyn Sue McClintock

Jasdip

patti43

glenda_al

Jasdip

gazania_gw

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US