Crockpot Lemon-Garlic Chicken
from Carrie
2 pounds chicken breast halves
1 tsp. dried oregano leaves, crushed
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/4 cup water
3 Tbsp. lemon juice
2 cloves garlic (more or less to taste), minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley
Remove skin and excess fat from chicken; rinse and pat dry. In small bowl, mix oregano, seasoned salt and pepper; rub into chicken, using all of the mixture. In a large skillet over medium heat, brown chicken in butter. Transfer chicken to a slow cooker. Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours or until chicken is almost tender. Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion. Serve with rice pilaf.
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Crockpot Maple Country Ribs
3 lb. country-style pork ribs, western style work too
1 cup maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
Mix everything in your crockpot and cook on low 6-8 hours.
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Crockpot Pepsi Pork
from Shawn
4 lb pork tenderloin
1 can Pepsi (do not use diet)
1/2 cup Sweet Baby Ray's barbecue sauce
1 pkg. Lipton onion soup mix
2 cloves garlic
Place tenderloin in crockpot mix rest of ingredients and pour over tenderloin. Cook on low for 8 to 10 hours. After tenderloin has cooked about 4 hours add cut up sweet potatoes, celery and carrots. When done, remove veggies to warm platter and thicken sauce with cornstarch for gravy.
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Crockpot Pork Roast
1-1/2 to 2 lbs. lean boneless pork loin
1/2 cup finely chopped apple
1/2 cup finely chopped onion
1/2 cup apple juice
1/2 tsp. ground sage
1/2 tsp. ground thyme
1/2 tsp. seasoned salt
1/2 tsp. paprika
dash of black pepper
Mix dry spices in a bowl and rub over roast. Pour juice in bottom of crockpot and set roast in it. Sprinkle chopped apples and onion over top of roast. Cook on HIGH for 4-5 hours. Pork should be very tender when done. Delicious on hard rolls or buns.
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Crockpot Roasted Chicken
4-lb. chicken
1 tsp. paprika
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil
1/2 tsp. Beau Monde seasoning
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 Tbsp. olive oil
Remove giblets from chicken. Remove as much fat and skin as possible. Rinse and drain chicken; pat dry inside and out with paper towels. Mix all seasonings with olive oil to make paste. Spread a little of the seasoning paste inside cavity of chicken. Place chicken, breast side up, in crock pot. Spread remaining seasoning over top of chicken. Cover and cook on high heat setting 3 to 3-1/2 hours (6-1/2 to 7-1/2 hours on low), or until chicken is cooked through and juices run clear. Cut into pieces and serve immediately. Or cool slightly, remove chicken from bones, and use in pastas, salads or casseroles. If not using boned chicken immediately, refrigerate and use within a day or two. Reserve juices in bottom of crock pot, if desired. Chill and remove the fat, then use in making soup, sauces. etc. Serves 4.
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Crockpot Salisbury Steak with Gravy
from Rachael
2 pounds lean ground beef
1/2 to 1 package dry beefy onion soup mix
1 small onion, sliced thinly
4 oz. can whole button mushrooms, drained
flour seasoned for with garlic powder and pepper, to taste, for dredging
margarine or butter
water
In mixing bowl, combine ground beef with garlic powder and pepper, to taste. Form into 16-20 small hamburger patties. Dredge in seasoned flour; shake off excess. In non-stick fry pan, melt a couple of tsp. of butter or margarine. Brown patties on both sides. Add to crockpot. Add onion slices to nonstick skillet and cook until just tender. Scrape pan and add to crockpot. Mix soup mix with water, to taste. Pour over patties in crockpot. Cut button mushrooms in half. Add to crockpot. Set crockpot on LOW heat and cook 4-5 hours. Stir once or twice during cooking to distribute gravy. Add a bit of Gravy Master if desired to give a little deeper brown color. Serves 4-5.
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Crockpot Sausage & Apples
from Lynda
2 lb. turkey kielbasa, sliced (used, Hillshire Farms)
1/4 cup light brown sugar
1 large Vidalia onion, chopped
2 Tbsp. Brummel and Brown Yogurt Spread, optional
1/8 tsp. pepper
4 Granny Smith apples, cored , peeled and sliced
1/2 cup apple jelly, All Fruit
1 tsp. lemon juice
1/4 tsp. kosher salt, optional
1 Tbsp. cornstarch
2 Tbsp. apple juice, or cider/water
Combine all except cornstarch and apple juice in a large bowl. Mix cornstarch and water until smooth. Then add to sausage/apple mixture, stir to mix. Pour all into crockpot and cook on LOW for 4-6 hours.
Per Serving (excluding unknown items): 251 Calories; 6g Fat (22.4% calories from fat); 19g Protein; 30g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 1091mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. 5 WW points per serving
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Crockpot Savory Chicken & Vegetables
8 boneless, skinless chicken thighs (about 1-1/2 pounds)
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
8 oz. pearls onions
6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
Bouquet Garni (see below)
1 bag (1 lb.) baby carrots
1 pound small whole button mushrooms
2 Tbsp. all-purpose flour
2 Tbsp. cold water
Place chicken in 5-6 quart crock. Add remaining ingredients except mushrooms, flour and water. Cover and cook on low 8-10 hours or until juice of chicken is no longer pink. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water; stir into chicken mixture. Cover and cook on high 30 minutes or until thickened. 8 servings.
Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 tsp. dried thyme in cheesecloth bag or place in tea ball.
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Crockpot Smothered Chicken with Mushrooms
from Rachael
1 Tbsp. vegetable oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1 pound skinless whole chicken breasts or thighs
1 package mushroom gravy mix
2 cans button mushrooms, undrained
12 oz. evaporated milk
Heat oil over medium-high heat. Add onion, green pepper, and celery. Sauté 2 minutes or until vegetables are crisp tender. Add chicken and cook 6-7 minutes per side or until browned. Add to crockpot Combine mushroom gravy mix and milk. Stir into chicken mixture in crockpot. Add mushrooms and liquid to crockpot. Set temperature to LOW and cook 6-8 hours. Serves 4.
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Crockpot Stuffed Turkey Breast
from FanofPern
1/4 cup butter, melted
1 small onion, finely chopped
1/2 cup celery, finely chopped
2-1/2 oz. bacon croutons
1 cup chicken bouillon
1 Tbsp. fresh parsley, minced
1/2 tsp. poultry seasoning
1 whole, uncooked turkey breast
salt to taste
pepper to taste
cheesecloth (about 24x36" for each turkey breast)
dry white wine
Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak cheesecloth in wine. Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat. Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400ºF. oven for 15 to 20 minutes. Let stand 10 minutes. Drippings may be thickened for gravy if desired. Serve each person one or more thick slices of turkey with dressing in between. This recipe designed for 4-1/2 qt or larger slow cooking pot.
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Crockpot Stuffing/Dressing
recipe by Lynda
1/3 cup light butter
1 cup onion, chopped
1 cup celery, chopped
1/2 tsp. poultry seasoning
2 Tbsp. parsley, freshly chopped
1/2 tsp. garlic salt
1/2 tsp. sage
1/4 tsp. dried thyme, or 1/2 tsp. fresh
1 can mushrooms, (8 oz) stems and pieces, drained
6-1/2 cups bread cubes, (sourdough, French, Italian, any bread will work) dried
1 can reduced fat reduced sodium cream of mushroom soup, (10.5 oz) or cream of chicken, onion, or celery soup
no-salt-added chicken broth, or vegetable broth, about 1-1/2 to 2 cups
1 egg, beaten
Sauté onions, celery and mushrooms in until tender, about 5-6 minutes. Combine remaining ingredients. Adding egg last. Pour mixture into crockpot. Cover and cook on HIGH for 45 minutes. Turn heat to LOW and cook for 5-8 hours. Determine how much broth you'll need by the moistness of your bread cubes. You can double this recipe, but leaving the soup still at 1 can.
Per serving (excluding unknown items): 127 Calories; 5g Fat (34.6% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 373mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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Crockpot Swedish Meatballs
from Carrie
1-1/2 cup fresh bread crumbs
1-1/2 lbs. ground chuck
2 eggs
1-3/4 tsp. salt
1/8 tsp. cardamom, optional
1/8 tsp. pepper
2 Tbsp. flour
1 cup milk
1/2 lb. lean ground pork
1 medium onion, chopped fine
1/8 tsp. nutmeg
10-1/2 oz. beef consommé
2 Tbsp. butter, melted
1/4 tsp. allspice
Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well. Shape into 1" balls. Place on broiler pan and bake for 15 minutes at 400ºF. Put browned meatballs in crockpot. Add 1/2 can beef consommé or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours). To thicken gravy, turn crockpot to high. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consommé and pour into crockpot. Cook until thickened, about 45 minutes.
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Crockpot Sweet & Sour Pork
from Lynda
2 lb. cubed pork
3 Tbsp. teriyaki sauce
1/4 cup cider vinegar
1 small red onion, sliced
2 tomatoes, cut in slices
2 Tbsp. cornstarch
1/4 tsp. ground ginger
1/4 cup packed dark brown sugar
2 green bell peppers, cut into strips
Jasmine or Basmati rice (cooked)
In crockpot mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on LOW for 8 hours. Stir in green pepper and tomatoes. Cook on HIGH for 10 minutes. Serve over rice.
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Crockpot Whole Baked Chicken
3 to 3-1/2 lb. whole chicken
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 tsp. olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)
Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels. In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place onion in crockpot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear.
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Crumby Chicken
from Amanda
6 boneless, skinless chicken breasts
1 egg white
3 Tbsp. water
3/4 cup parmesan cheese
3/4 cup plain breadcrumbs
1 of the following: 1 pkg. dry ranch dressing mix, 1 pkg. dry Italian dressing mix, 1 Tbsp. lemon pepper + 1 Tbsp. dried parsley, or substitute cheddar cracker crumbs for the breadcrumbs
2 tbsp. melted butter
Preheat oven to 350ºF. Grease a glass casserole dish. In a shallow bowl or pie plate, stir the egg white with the water. In another shallow bowl, mix the parmesan cheese, breadcrumbs and seasoning. One piece at a time, dip the chicken breasts in the egg wash then roll in the crumb mixture. Place in prepared casserole. Pour butter over all and bake 25-30 minutes or until juices run clear.
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Crunchy Lemon Chicken
from “The Best of Mr. Food Cookin’ Quickies”
4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/4 tsp. salt
1/8 tsp. ground red pepper
1/2 cup toasted wheat germ
2 Tbsp. butter
3 Tbsp. lemon juice
Place chicken between 2 sheets of heavy-duty plastic wrap and use meat mallet or rolling pin to flatten to 1/2” thickness. Combine egg, salt and pepper. Dip each piece of chicken in egg mixture, then dredge in wheat germ. Melt butter in large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken; keep warm. Add lemon juice to skillet. Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken. Garnish with lemon slices, if desired. Serves 4.
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Cubed Steaks with Gravy
from Carrie
1/3 cup all-purpose flour
6 beef cube steaks (1-1/2 pounds)
1 Tbsp. vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles
Place flour in a large resealable plastic bag. Add the steaks a few at a time, and shake until completely coated. In a skillet, cook the steaks in oil until lightly browned on each side. Transfer to a slow cooker, Add the onion and 2 cups of water. Cover and cook on low for 8 hours or until meat is tender. In a bowl, whisk together gravy mixes and remaining water. Add to the slow cooker and cook 30 minutes longer. Serve over mashed potatoes or cooked noodles.
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Deep-Fried Turkey
from Diane
An easy rule-of-thumb on the cooking time is 3-1/2 minutes per lb. and from trial and error, don't deep fry turkeys over 15 lbs. if you want the breast meat to at it's best! Make sure you use completely thawed (if frozen!)or fresh turkey and that it's drained well and patted dry (hot oil and moisture don't mix well!) and seasoned to your liking.
Lower the seasoned turkey SLOWLY into the hot oil and make sure to use an oven mitt/wear long sleeves just to be safe! After trial and error, we bring our oil up to about 425ºF degrees prior to putting the turkey in as the turkey will drop the oil temp down when it goes in. Then we adjust the flame under the fryer to bring the oil temp back up to 375ºF and check the thermometer occasionally to keep it at 375ºF. Make sure to note the time you put the turkey in and figure out how many minutes you have left. Use a timer if necessary! If you have folks over, it's easy to lose track of time and you don't want to overcook your bird! We like to heavily season with Cajun seasoning mix and have tried the injectible marinades and feel it totally ruins the taste of the turkey, so we don't do that anymore. Do try it though, because your crew may love it!
Make sure that you make a measurement on the outside of the turkey fryer for the amount of oil that you will need by placing the still-in-the-bag turkey into the fryer, then filling it with water so that the turkey is completely submerged by several" but well below the top rim (hold the turkey down with your hand to get this measurement). Now remove the turkey and THEN mark the level that the water is at with an indelible market. THIS is how much oil you want to put into the fryer before heating it! For our sized fryer we use about 3-1/2 gallons of oil... I buy the large 5-gallon containers of canola oil at our Costco or restaurant supply house for $10.00. If you have a place to keep the used oil cool (our garage is perfect in the winter!) you can strain the used oil back into the container and use it up to 3-4 more times (that's been our normal usage rate... the oil will start foaming and this will tell you that it's time to get new oil.).
Keep pets and children away from the fryer when it's in use!!! AND for many hours after the turkey is done as well... the heat is retained for a lonnnnggggg time! I simply put the lid that comes with our fryer back onto the hot/used oil and walk away from it until the following morning, when I know it's totally cold and the oil has settled.
If you want to fry more than one turkey, they hold really well! I have done 2 turkeys one after another (heck, the oil is hot already!) and since each one fries in about 45-50 minutes, you can still do 2 turkeys in less time that it takes to roast one! They stay hot and moist for several hours, btw!
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Delicious Crockpot Roast Beef
from Lynda
2 lb. boneless roast beef
1 tsp. olive oil
kosher or sea salt, to taste, optional
freshly cracked black pepper, to taste
1 onion, quartered
16 carrots, chopped or 1 bag baby carrots, whole
10-3/4 oz. can condensed cream of mushroom soup
5 cloves garlic, minced
2 Tbsp. chopped fresh parsley
In a large skillet over medium high heat, sauté roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. Place onion, carrots, garlic and parsley in the bottom of a crockpot. Place roast on top of vegetables and pour soup over the roast and vegetables. Cover your crockpot and set for LOW-cook for 8 to 10 hours, stirring once. Transfer roast to a serving platter and place veggies around it. Pour the roast gravy from out of the crockpot into a gravy boat and serve.
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Dolly's Roast Beef
from Dolly
I like pot roast in a cooking bag for a "put it and forget it" meal. I use a bottom round roast, which I trim to be very lean, but you can use any good roast. I cover it with flour with salt, pepper, sage, and dry mustard added, brown well all over in olive oil and PAM. Put it in a floured cooking bag in a foil lined 9xl3” pan. Deglaze the skillet with water and sometimes a little wine, then add part or all of a package of gravy mix and scrape the bottom of the pan as I stir it for a few minutes. In the meantime I put big chunks of carrots, onions and potatoes and sometimes green peppers in the bag. Pour the liquid from the pan into a big measuring cup and then into the bag (don't pour from the skillet to the bag-been there, done that, will never do that again).
Close the bag, punch holes in it and bake at 350ºF. for 2-l/2 to 3 hours, checking about an hour before done to make sure there is enough liquid. Makes the tenderest roast with lots of good brown gravy. Let it set for a while for the juices to settle. I take out the roast and pour the rest into a big bowl that I set down in the pan because sometimes it leaks. Slice the roast, add the vegetables and pour the gravy over all. I usually serve it with a salad, fresh fruit or applesauce, and good thick bread to sop up the gravy with. For just the two of us I buy a small roast or cut one in half and freeze the other half, but when my son is visiting, I buy a bigger one and the leftovers make great sandwiches or pot pies. The only problem is it starts smelling wonderful the minute you put it in the oven and then you have to wait 3 hours to taste it, but it's worth it.
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Down-Home Meatloaf
from "Mr. Food's Simple Southern Favorites"
1-1/2 pounds ground beef
2/3 cup plain dry bread crumbs
1 cup milk
2 eggs
1 small onion, finely chopped
1/8 tsp. sage
1 tsp. salt
1/8 tsp. black pepper
1/4 cup ketchup
3 Tbsp. light brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Preheat the oven to 350ºF. In a large bowl, combine the ground beef, bread crumbs, milk, eggs, onion, sage, salt, and pepper; mix well. Place in 9x5" loaf pan that has been coated with nonstick cooking spray. In a small bowl, combine the remaining ingredients and spread over the top of the meat mixture. Bake for 50 to 60 minutes, or until no pink remains in the meat. Allow to stand for 10 minutes, then slice and serve.
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Dry Bones
from Teri: This recipe is based on one by Susan Branch.
Rub your favorite herbs, spices or rubs heavily onto the ribs on both sides (sage, pepper, salt, paprika, chili powder, etc.). Line a cookie sheet with foil. Arrange ribs, meat-side-down, in pan. Bake, uncovered, for 30 minutes at 375ºF. Turn ribs over (meat-side-up) and continue baking, uncovered, for another 45 minutes. Cut into serving pieces and pass the napkins!
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Dry Rub for Chicken/Ribs/Brisket
from Gail
1 Tbsp. ground black pepper
1 Tbsp. ground white pepper
1 Tbsp. sugar
2 tsp. cayenne pepper
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. garlic powder
1 Tbsp. brown sugar
1 Tbsp. ground oregano
4 Tbsp. sweet paprika
1 tsp. dry mustard
1 Tbsp. celery salt
1 Tbsp. salt
Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
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Dutch Oven Pot Roast
5 lb. round bone pot roast
2 tsp. salt
2 Tbsp. shortening
1/2 cup bottled barbecue sauce
1/2 cup apple cider
8 medium carrots, peeled and cut into 2” chunks
6 large potatoes, peeled and quartered
2 medium onions, sliced
8 oz. fresh okra
Rub meat with salt. Melt shortening in Dutch oven; add meat and cook over medium heat, stirring once. Reduce heat; pour barbecue sauce and cider over meat. Cover and simmer on top of range or in 325ºF. oven for 3-4 hours. Add carrots, potatoes and onions 11/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time. Serves 8.
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Easy Baked Chicken
4 Tbsp. butter, divided
1 large onion, thinly sliced and separated into rings
6-8 pieces broiler-fryer chicken (about 2 lbs.)
2 tsp. paprika
1 tsp. salt
1/4 cup ketchup
1/4 dry white wine
6 cloves garlic, peeled
Dot 2 Tbsp. butter over bottom of shallow 3-quart casserole or 9x13” baking dish. Place in cold oven while you preheat oven to 350ºF. After 5 minutes, take out the dish and scatter onion rings over bottom of casserole. Melt remaining butter in small dish in microwave. Brush over chicken pieces and arrange over onions. Sprinkle with paprika and salt. Blend ketchup and wine; carefully pour into casserole.. Tuck in whole garlic cloves. Bake, covered, 45 minutes. Uncover and bake 15 minutes more or until thigh meat near bone is no longer pink when slashed. Discard garlic. Serves chicken with pan juices. Serves 4.
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Easy Barbecue Sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
1 Tbsp. butter, melted
1/8 tsp. red pepper sauce
Mix all ingredients; brush on both sides of hamburgers or steaks; let stand 15 minutes. While grilling, brush meat with sauce. Makes 1/3 cup.
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Easy Chicken
from "Recipe Hall of Fame Quick and Easy Cookbook"
4 chicken legs and thigh quarters, skinned
8-oz. bottle Italian dressing
Place chicken in baking dish. Pour Italian dressing over chicken. Bake at 350ºF. for 30 minutes. Turn chicken over and bake another 30 minutes. Serves 4.
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Easy Chicken & Dumplings
1-1/2 cups milk
1 cup frozen peas and carrots
1 cup cut-up cooked chicken
10-3/4-oz. can condensed cream of chicken or mushroom soup
1 cup Bisquick
1/3 cup milk
paprika, optional
Heat 1-1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan. Stir Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls on top of chicken pieces or vegetables (NOT directly into liquid); reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with paprika. Serves 4.
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Easy Chicken Casserole
vegetable oil
4 boneless chicken breasts, halved and skin removed
1 cup grated Swiss or Monterey Jack cheese
10-3/4-oz. can cream of mushroom soup
1/4 cup wine, sherry or white
1/4 cup buttered bread crumbs
Preheat oven to 350ºF. Lightly grease a 2-quart casserole with oil. Place chicken in casserole and sprinkle with cheese. Mix soup and wine; pour over all. Cover with crumbs and bake, covered, 30-45 minutes or until chicken is tender. Serves 6.
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Easy Chicken Divan
16 oz. pkg. frozen broccoli cuts, rinsed and drained
10-3/4-oz. can condensed cream of mushroom soup
10-3/4-oz. can condensed Cheddar cheese soup
1 cup milk
3 cups cut-up cooked chicken or turkey
1/2 tsp. onion powder
2 cups Bisquick
1-1/2 cups milk
Heat oven to 450ºF. Mix broccoli, soups, 1 cup milk, the chicken and onion powder in ungreased 9x13" rectangular baking dish. Mix Bisquick and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27-30 minutes or until light golden brown. Let stand at least 5 minutes before serving. Serves 8-10.
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Easy Chicken Parmigiana
6 oz. (2 cups) uncooked penne
1/4 cup grated Parmesan cheese
1/4 cup unseasoned dry bread crumbs
4 boneless, skinless chicken breast halves
1 Tbsp. oil
14-1/2-oz. can Italian-style tomatoes with olive oil, garlic and spices, undrained
1 small zucchini, cut into 1-1/2" long thin strips
2 Tbsp. chopped ripe olives
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in shallow bowl, combine cheese and bread crumbs; mix well. Coat chicken breast halves with cheese mixture. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3-5 minutes on each side or until browned. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low; cover and simmer 12-15 minutes or until chicken is fork-tender and juices run clear, stirring and turning chicken occasionally. Serve chicken mixture with pasta. Sprinkle with olives. Serves 4.
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Easy Ground Beef Stroganoff
1 lb. ground beef
2 Tbsp. dried minced onion
1 cube beef bouillon
1/8 tsp. garlic powder
1 Tbsp. ketchup
1 tsp. Kitchen Bouquet or Gravy Master
1 can condensed cream of mushroom soup
4-oz. can mushrooms, drained
1/2 cup sour cream
9 oz. wide egg noodles, cooked and kept warm
In large skillet, brown beef; drain. Stir in remaining ingredients, except sour cream and noodles. Heat to boiling. Cover and simmer 10-15 minutes. Remove from heat and stir in sour cream. Serve hot over egg noodles. Serves 4.
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Easy Homemade Thanksgiving Gravy
from Linda W.
I've seen several posts asking about how to make gravy. Below is the way I've made it ever since I started cooking (20 years ago), and it's the way my mom made it-that's where I learned it! Thanksgiving this year is at my sister's, and I fully expect that, along with the Apple and Pumpkin Pies I'll be expected to bake the day before for T'giving dessert, I will definitely be making the gravy. My sis has just given up on trying to make it, and concedes that although hers is good, she just can't get it as good as mine!
After the turkey has been transferred to the platter to "rest" for 20 minutes before carving, I pour all the pan drippings (which I've left in the pan while the turkey roasted and basted the bird with to keep it moist) into one of those "fat separators"-an absolute MUST in my kitchen. You can get them in any good kitchen store-they look like a gravy pitcher with the spout connected to the bottom-when the fat separates from the drippings and rises to the top, the "good stuff" is able to be poured out from the spout at the bottom. So you let the drippings sit until separated (a couple of minutes). Pour the good stuff back into the roasting pan and put the pan back on the stovetop-if it's a big pan, turn on two burners to medium heat.
I pour about 1 cup of really hot water (what I've been warming my gravy pitcher with) and about 1 cup of low-sodium chicken broth. Heat drippings and water/broth, stirring to loosen any browned bits from the bottom of the pan. While drippings/water/broth is heating, in a clean jar with a tight lid (a medium sized mayo jar is a good size), put about 3-4 heaping Tbsp. of flour (depends on how much water you put into pan), garlic powder, some freshly ground black pepper, (Spice Islands) fine herbes mixture, some thyme, a dusting of paprika, and a little salt (sorry there's no measurements-I do this "by eye"). The dry ingredients should fill jar about 1/3 the way.
Fill to about 3/4 full with water (not hot-medium cool), tighten lid, and shake really well, mixing everything until smooth. (You can also do this ahead of time; just shake jar again to mix before pouring into roasting pan.) Pour about 2/3 of the flour mixture into water/drippings in pan, lowering heat to medium-low. Stirring constantly, mix in flour/spice mixture until smooth, adding rest of the flour/spice mixture if needed to thicken (I sometimes "rinse" out the jar with a little extra water and pour that in, too, if needed). It's important to continue to stir, so it doesn't thicken too much. And don't add all the flour mixture at once, since it might get too thick too quickly, and you'd have to counteract it with more water.
When it's gotten to the right thickness, add a "blup" of Gravy Master for coloring and a little flavoring. And what is a "blup", you ask? Good question-it's my Mom's word, and I really don't know, other than sometimes that's the sound it sometimes makes when poured! No measurement, really-just a small pour of Gravy Master-maybe a teaspoon? I don't like really dark gravy; I prefer a medium brown, so I start off small with the Gravy Master, and add more if I need it. When heated through, pour into your gravy boat or gravy pitcher, and you're good to go! Hope that helps anyone who's gravy-making deficient!
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Easy Oven-Baked Chicken Strips
from Nancy
Cut some boneless skinless chicken breasts into thick strips, dip them in egg beaters ( or 2 eggs beaten lightly if you prefer) and then into a mixture of flour and cornflake crumbs seasoned with poultry seasoning. Lay them in a single layer on a stoneware baking pan (or metal baking sheet covered w/ foil), spray the stone first w/ olive oil from a spritzer, lay out the chicken, then spray the tops of the chicken w/ olive oil. Baking in a 350ºF. oven for 45-50 minutes. until chicken is cooked through and crispy on the outside. Sauce is just equal parts honey and Dijon mustard mixed together.
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Easy Parmesan Chicken
4 boneless skinless chicken breast
1/4 cup grated parmesan cheese
1/4 cup melted butter
1/2 cup seasoned bread crumbs
Wash chicken thoroughly. Mix bread crumbs and cheese together. Roll chicken in melted butter and then in cheese mixture. Bake at 375ºF. for 30-45 minutes or until done.
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Easy Porcupine Meatballs
from Kathy
I use beef Rice-a-Roni. Mix the rice mixture and 1 egg into a pound of ground beef. Form into small (not tiny) meatballs and brown in a skillet. Add water (about 2 1/2 cups) to the seasoning mix, pour over the meatballs and simmer (covered) for 30 minutes. I thicken the remaining sauce into gravy.
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Easy Pork Chops
from Kelly
Our favorite way to eat pork chops is to sprinkle them with lemon pepper, wrap in foil, and bake for about 40 minutes (or until done) at 325ºF.
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Easy Roast Chicken
from Laura
A super easy way to do a chicken (or turkey) breast is in an oven bag. Just add a can of chicken or vegetable broth and a cut up onion before you tie up the bag and it will never come out dry, it will be really juicy every time! (Also--cleanup is a snap--another plus!) This is my kids' favorite way for me to make chicken or turkey, because it is PLAIN. :P
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Easy Stroganoff
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Kathy Williamson, Delaware, OH
1 lb. ground beef
1 small onion, chopped
10-3/4 oz. can cream of chicken soup
8 oz. sour cream
rice or noodles
Brown ground beef and onion, drain. Combine soup and one can of hot water. Simmer over low heat for one hour, until most of the liquid has cooked off. Just before serving, add sour cream. Serve over prepared rice or noodles.
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Ellen's Swedish Meatballs
1 egg, beaten
1/2 cup milk
1 tbsp. onions
1/2 cup fresh bread crumbs or oatmeal
1/2 tsp. salt
Pinch of sugar, allspice, and nutmeg
1-1/4 lbs. ground beef
Gravy:
1 cup boiling water
3 beef bouillon cubes
1 or 2 tbsp. wine vinegar
2 tbsp. flour
1/4 cup water
Beat eggs; add milk, bread crumbs, and seasoning. Add meat; mix well. Shape into small balls; brown quickly in a little oil or fat, then simmer in gravy for 1/2 hour. For Gravy: Pour off all fat; add boiling water to the frying pan, bouillon cube, and vinegar; thicken with flour mixed with cold water.
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Fail-Proof Ribs
recipe by Chris
1 cup ketchup
1 cup white vinegar
1/2 cup dark corn syrup
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Tabasco sauce, optional
4 lb. baby-back ribs
Heat first eight ingredients over high heat until boiling; reduce heat and simmer for 30 or 40 minutes until thick. Coat ribs with sauce, front and back, reserving a small amount of sauce for later. Wrap in heavy foil, bake at 300ºF. for 2-1/2 hours. Remove from foil, coat with remaining sauce. Serve with plenty of napkins.
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Family Favorite Meatloaf
from "Crockery Cookery," by Mabel Hoffman, shared by Lynda
Meatloaf:
2 large eggs, beaten
3/4 cup milk
2/3 cup fine dry breadcrumbs
2 Tbsp. grated onion
1 tsp. salt
1/2 tsp. ground sage
1-1/2 pounds lean ground beef
Sauce:
1/4 cup ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs with milk, bread crumbs, onion, salt, sage, and meat. Mix well and shape loaf into a 9x5" rectangle or oval, or about 6" around. (To fit the bottom of your crockpot.) Carefully place in slow cooking pot. Cook on low for 5 to 6 hours. Combine sauce ingredients in a small bowl; pour over meatloaf. Cover and cook on high 15 minutes longer. Slice and serve while hot or use cold slices for sandwiches. Makes 6 servings.
Lynda's Notes: The recipe doesn't mention it, but I dislike the bottom of my meatloaf becoming 'soggy' from sitting in the cast-off grease. So I invert a disposable pie pan saved from a "convenience foods" purchase and put my meatloaf on top of it. The grease drains away from the meatloaf. I've done this for years without any drawbacks.
Per Serving (excluding unknown items): 247 Calories; 16g Fat (59.4% calories from fat); 15g Protein; 10g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 414mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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Family Favorite Pot Roast
from "Back of the Box Recipes at www.backofthebox.com"
2 to 2-1/2 lb. beef bottom round roast
2 tsp. olive or vegetable oil
2-3 medium potatoes, cut 2" pieces
2 cups baby-cut carrots
2 cups sliced mushrooms (about 5 oz)
1 medium celery stalk, sliced
1 medium onion, chopped
1 tsp. salt
1/2 tsp. freshly-ground black pepper
1/2 tsp. dried thyme leaves
14-1/2 oz. can diced tomatoes, undrained
10-1/2 oz. can condensed beef consommé or broth
5-1/2 oz. can eight-vegetable juice
1/4 cup Gold Medal all-purpose flour
Remove excess fat from beef. Heat oil in 10" skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef. Cover and cook on LOW heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into the remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables. This recipe yields 6 servings.
Nutritional Information Per Serving: Calories 255 (calories for Fat 55); Fat 6 g (Saturated 2 g); Cholesterol 75 mg; Sodium 880 mg; Carbohydrate 24 g; Dietary Fiber 4 g; Protein 32 g.
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Family Pot Roast
from Carrie
3-4 lb. chuck roast
1 cup sliced celery
1 cup chopped onion
10-3/4 oz. tomato or cream of mushroom soup
1 Tbsp. vinegar
2 tsp. beef bouillon granules or 2 beef bouillon cubes
2 tsp. dried sage leaves, crushed
1/4 tsp. pepper
1/2 cup cold water
1/3 cup all purpose flour
Trim fat from roast. Put in slow cooker. Add celery and onion In a bowl stir soup, vinegar, bouillon granules, sage and pepper. Pour soup into slow cooker Cover and cook on high 4-1/2 to 5 hours on high or 9-10 hours on low. In small bowl stir water and flour till smooth. Stir into liquid around roast. Cover and cook on high for 20-30 minutes or until thickened.
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Favorite Barbecue Sauce
2 Tbsp. oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup chili sauce
1/4 tsp. Tabasco sauce
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. dry mustard
1/4 cup water
Combine all ingredients in saucepan; bring to a boil. Simmer 10 minutes. If using to baste turkey or chicken, brush on sauce during last half hour of roasting time. Makes 1 cup.
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