» Crockpot

Chili Coney Dogs from Taste of Home

Elizabeth — Wed, 01 Jun 2011 14:20:37 +0000

I love Chili Dogs! I’ve never tried making them myself, but this recipe for Chili Coney Dogs from Taste of Home uses ingredients and seasonings I almost always have around the house, so I’m looking forward to giving it a try. It’s interesting that the hot dogs go into the slow cooker along with the sauce ingredients, too.

Chili Coney Dogs

Serves 8

Ingredients:
1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Shredded cheddar cheese, relish and chopped onion, optional

Directions:
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.

Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (calculated without optional ingredients) equals 371 calories, 20 g fat (8 g saturated fat), 53 mg cholesterol, 992 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g protein.

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Two Slow Cooker Meals I’m Planning To Make

Elizabeth — Thu, 06 Jan 2011 22:27:44 +0000

Working Woman’s Chicken and Rice with brown rice instead of rice a roni, and green beans

What I like about recipes on FoodGeeks is you can scale the recipes up or down. The chicken and rice recipe originally served 4, I scaled it up to serve 6 so there would be enough for the five of us. This is the recipe serving 4:

Working Woman’s Chicken and Rice by Kathleen Morrison

INGREDIENTS

6 boneless chicken breasts, skinned
2 cans cream of chicken soup
1 can cream of mushroom soup
1 pkg. Rice-A-Roni (chicken flavor)
Salt and pepper, to taste

INSTRUCTIONS

In slow cooker put chicken breast with canned soups, salt and pepper. Cook all day on low (approximately 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top.

This one is from Cooks.com, another slow cooker recipe.I’ll be tossing in a bag of baby carrots and four or five peeled potatoes cut into chunks, about an hour or so before the roast is done. Yum!

EASY CROCK POT ROAST

Read more about it at www.cooks.com/rec/view/0,1712,145190-253207,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.

INGREDIENTS

3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper

DIRECTIONS

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.

Place floured roast into oiled skillet and brown lightly on both sides.

While browning roast, add diced onions to skillet.

Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.

Pour in 1/2 can beef broth over roast and add salt and pepper.

Cover and cook on low for 8 to 10 hours.

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Martha Stewart’s Slow Cooker Pot Roast

Elizabeth — Fri, 15 Jan 2010 17:14:59 +0000

From marthastewart.com, found through delish. I’ve never seen a pot roast recipe that called for tossing the carrots and onions with a cornstarch/water mixture. I would also add cut up baking potatoes as well.

Martha Stewart’s Slow Cooker Pot Roast:

INGREDIENTS:

1 tablespoon(s) cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 (3 pound) beef chuck roast, trimmed of excess fat
2 tablespoon(s) Worcestershire sauce

DIRECTIONS:

1.In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2.Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3.Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

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