[CnD] Coca-Cola Barbecue Roast Beef Sandwiches in the Crockpot
Coca-Cola Barbecue Roast Beef Sandwiches in the Crockpot Board: Daily Recipe Swap at Recipelink.com Posted By: Gladys/PR 3-13-2005 1 (3 to 4 lb.) beef roast 1 (16 oz.) bottle ketchup 1 cup Coca-cola 1 pkg. onion soup mix Cut up chunks of beef, put in crockpot. Add rest of ingredients. Cook 6 to 8 hours. Take meat out, tear with fork, put back into crockpot. Cook until hot. Serve on hamburger buns. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken Vegetable Soup in the Crockpot
Chicken Vegetable Soup in the Crockpot 2 to 3 cups cooked chicken breast, sliced in bite sized pieces 3 carrots, sliced 1/8 inch diagonally 2 stalks celery, sliced in 1/2 inch pieces 3 green onions, sliced diagonally 1/2-inch 4 cups water Chicken bouillon cubes to taste (or stock if you have) 1/8 cup rice, noodles or barley Slice chicken and vegetables and place in crockpot. Add water and bouillon (no water needed if you already have chicken stock). Season to taste. Cook on low for 6 to 8 hours. Last hour, turn on high and add rice, noodles or barley. Serve with crusty bread and fruit. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Good Old Vegetarian Chili
Good Old Vegetarian Chili Stove Top or Slow Cooker Ingredients (mix and match the bean types) 1 (15 oz) can pinto beans - drained and rinsed 1 (15 oz) can black beans - drained and rinsed 1 (15 oz) can light red kidney beans - drained and rinsed 1 (15oz) can dark red kidney beans - drained and rinsed 2 (28 oz) cans crushed tomatoes 1 (28 oz) can diced tomatoes 2 cups celery, diced 1 small red bell pepper, diced 1 small yellow bell pepper, diced 1 medium red onion, diced 2 T ground cumin 3 T garlic powder or a few crushed cloves 4 T chili powder Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes. Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often. For Slow Cooker: Simmer for 6-7 hours on high. Number of Servings: 8 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] (no subject)
Slow Cooker Mexican Pork Makes: 4 servings 1 lb boneless pork loin roast, cut into 1-inch pieces 2 1/4cups Old El Paso® Thick 'n Chunky salsa (from 24-oz jar) 1 can (4.5 oz) Old El Paso® chopped green chiles, drained 1 can (15 oz) Progresso® black beans, drained, rinsed 1 cup shredded Monterey Jack cheese (4 oz), if desired 1.In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.2.Cover; cook on Low heat setting 6 to 8 hours.3.Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese. Substitution Vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack cheese. Special Touch Serve over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CROCKPOT COQ AU VIN
CROCKPOT COQ AU VIN 12 sm White onions, peeled 4 lb Roasting chicken, cut up 1/2 ts Salt 1/4 ts Black pepper 1/4 c Brandy or cognac 2 ea Cloves garlic, peeled and crushed 1/4 ts Ground thyme 1 ea Bay leaf 1 1/2 c Dry, strong red wine 5 tb All purpose flour 1 c Chicken bouillon 3/4 lb Fresh mushrooms, wiped and stemmed 1 tb Butter or margarine 1/4 ts Salt 1 tb Chopped fresh parsley To cook: Place the onions in the slow cooker. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf. Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish the Coq au Vin with parsley before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Company Casserole in the Crockpot
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[CnD] Chicken Taco Filling In the Crockpot
Chicken Taco Filling In the Crockpot Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost anywhere. 1 packet taco seasoning (or 4 T. bulk taco seasoning) 1 c. chicken broth 1 pound boneless skinless chicken breasts Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Company Casserole in the Crockpot
There's no recipe here, Jan. Thanks for all the recipes you share with us! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Friday, March 26, 2010 4:16 AM To: cookinginthedark@acbradio.org Subject: [CnD] Company Casserole in the Crockpot ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.791 / Virus Database: 271.1.1/2763 - Release Date: 03/25/10 03:33:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Company Casserole in the Crockpot
No recipe here. Charlotte - Original Message - From: Jan Bailey jb021...@keycomputing.net To: cookinginthedark@acbradio.org Sent: Friday, March 26, 2010 3:16 AM Subject: [CnD] Company Casserole in the Crockpot ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Company Casserole in the Crockpot
I'm not Jan, but I hope this is the recipe she wanted to post. Company Casserole 1 1/4 cup raw converted rice 1/2 cup butter or margarine; melted 2 1/2 cup chicken broth (to 3 cups) 3 cup cut-up, cooked chicken; up to 4 cups 2 4-oz cans sliced mushrooms; drained 6 tablespoon soy sauce 8 green onions; chopped 2/3 cup slivered almonds Mix rice with melted butter or margarine in crockpot. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkled reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: Charlotte chark...@charterinternet.com To: cookinginthedark@acbradio.org; Jan Bailey jb021...@keycomputing.net Sent: Friday, March 26, 2010 8:07 AM Subject: Re: [CnD] Company Casserole in the Crockpot No recipe here. Charlotte - Original Message - From: Jan Bailey jb021...@keycomputing.net To: cookinginthedark@acbradio.org Sent: Friday, March 26, 2010 3:16 AM Subject: [CnD] Company Casserole in the Crockpot ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Types of Rice
This might have been done before, but probably a good while ago. I'm interested in learning about the varieties of rice, and how to prepare them. I am very familiar with brown rice and minute rice, but the other ones in between are still a mystery! Thanks. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Friday, March 26, 2010 1:01 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Company Casserole in the Crockpot I'm not Jan, but I hope this is the recipe she wanted to post. Company Casserole 1 1/4 cup raw converted rice 1/2 cup butter or margarine; melted 2 1/2 cup chicken broth (to 3 cups) 3 cup cut-up, cooked chicken; up to 4 cups 2 4-oz cans sliced mushrooms; drained 6 tablespoon soy sauce 8 green onions; chopped 2/3 cup slivered almonds Mix rice with melted butter or margarine in crockpot. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkled reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: Charlotte chark...@charterinternet.com To: cookinginthedark@acbradio.org; Jan Bailey jb021...@keycomputing.net Sent: Friday, March 26, 2010 8:07 AM Subject: Re: [CnD] Company Casserole in the Crockpot No recipe here. Charlotte - Original Message - From: Jan Bailey jb021...@keycomputing.net To: cookinginthedark@acbradio.org Sent: Friday, March 26, 2010 3:16 AM Subject: [CnD] Company Casserole in the Crockpot ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.791 / Virus Database: 271.1.1/2763 - Release Date: 03/26/10 03:33:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Types of Rice
How many times have you put a pot of rice on to simmer, and come back to it 20 minutes later to find a sticky, gluey mass of rice? Learn about the different types of rice, and what happens inside the grains during different cooking methods. There are many different varieties of rice. They differ in amounts of nutrition and, more importantly, the type of starch. There are two types of starch in rice: amylose and amylopectin. Amylose is a long, straight starch molecule that does not gelatinize during cooking (think of making gelatin), so rice which contains more of this starch tends to cook fluffy, with separate grains. Long grain white rice has the most amylose and the least amylopectin, so it tends to be the fluffiest and least sticky. Amylose also hardens more when cool, joining tightly together and forming crystals that melt when the rice is reheated. Medium grain rice has more amylopectin, making it a good candidate for risottos, salads and rice pudding, which are served cold. And short grain rice has even more amylopectin, so it's used most often for Asian cooking, when you want grains to be sticky so they are easier to eat with chopsticks. Then there's glutinous rice, which is very sticky when cooked, with! the highest amount of amylopectin White rice has the hull and bran removed, diminishing its nutritional content. But in the U.S., rice is generally enriched, with nutrients like calcium, riboflavin, iron, and niacin added. Brown rice has just the hull removed, so it has more fiber and nutrition. And wild rice is not a grain, but a seed of a grass native to North America. Rice Types Long Grain White Rice: Cooks up fluffy and separate. Less fiber, but usually enriched with nutrients, vitamins and minerals. Medium Grain Rice: More amylopectin in the grains and a softer outer layer, so it releases starch during cooking and cooks up creamy. Short Grain Rice: More amylopectin in the grains; releases lots of starch during cooking; sticky and creamy when cooked. Brown Rice: Only the hull is removed during processing; the bran is retained, resulting in more fiber and nutrients. Takes longer to cook than white rice because the outer layer is harder. Basmati Rice: Long grain rice, aromatic (smells like popcorn when cooking), cooks up fluffy and separate. Wehani Rice: Long grain, unpolished brown rice, with a very sweet flavor. Cooks up fluffy and separate. Jasmine Rice: Long grain and aromatic, but with more amylopectin than regular long grain rice, so it cooks up creamier than long grain. Arborio Rice: Short grain rice usually used for risotto. It releases lots of amylopectin during cooking, so the finished dish is creamy and has a great soft mouth-feel. Wild Rice: The seed of a native grass, this 'rice' takes longer to cook than brown rice and has a nutty flavor and chewy texture. It cooks up fluffy and separate, unless you cook it until it 'pops', or the outer covering disintegrates. Then the rice is softer and less separate. Converted Rice: This is rice that has been partially precooked, then dried, so it cooks more quickly. It's a good choice if you aren't picky about your rice quality; you are also guaranteed consistent results. Instant Rice is even more processed; you just rehydrate it by adding it to hot water and letting it stand, covered, until tender. COOKING RICE Long grain rice cooks up most separate and fluffy if the grains are sauteed in a small bit of oil or butter until some of the grains start to look slightly translucent. Then add cold water (not hot) in the ratio of 1-1/2 cups liquid to 1 cup of rice. Bring the mixture to a boil, then cover tightly, reduce the heat, and simmer for 15 minutes, until the liquid is absorbed. Keep the cover on the pan, remove the pan from the heat, and let the rice stand for another 15 minutes to steam. Then fluff the rice with a fork. Brown rice is best cooked in more water, then drained if necessary when it's tender. I cover it generously with cold water or other liquid, then cover and bring to a boil. Reduce heat and simmer for 35-40 minutes, or until rice is tender when you bite into it. If there is any liquid left over, drain it off. Then return the pan to very low heat and cook for 2-3 minutes, fluffing occasionally with a fork, to slightly steam the grains. Basmati rice, if you can find true basmati, is really a treat. Many recipes call for rinsing or soaking the rice before cooking to rinse off surface starch, but I agree with America's Test Kitchen, in that unsoaked and unrinsed rice has more flavor and better consistency. Saute the rice in a bit of vegetable oil, then add water in the same ratio for long grain rice, then bring to a boil, reduce heat, cover, and simmer for 17-18 minutes. Remove pan from heat and let stand to steam 10 minutes longer. Risotto is a special method of cooking rice. Short or medium grain rice is first sauteed in oil or butter, then boiling liquid is added gradually, while stirring the mixture very
[CnD] BAKED MACARONI CHEESE
* Exported from MasterCook II *
BAKED MACARONI CHEESE
Recipe By : Mimi's Cyber Kitchen
Serving Size : 6Preparation Time :0:00
Categories: Eggs Cheese
Amount Measure Ingredient -- Preparation Method
2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1 1/2 cups milk
1 1/2 cups sour cream
1 teaspoon salt
1/2 teaspoon pepper
10 ouncesmild cheddar cheese -- grated
1. Preheat oven to 350F degrees.
2. Cook macaroni in salted boiling water according to package directions.
Drain and rinse well with cold water. Pour into a 3 quart casserole.
3. In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.
4. Cook over low heat, stirring constantly, until sauce bubbles and
thickens.
5. Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
6. Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining
cheese.
7. Bake for 1 hour, or until bubbly and browned.
8. Serve immediately.
- - - - - - - - - - - - - - - - - -
NOTES : From Mimi: Believe it or not, this was served at a temple dinner one
Friday night. It was so good, I asked for the recipe. Low fat, it's not,
but I have had some success using lower fat ingredients such as milk and sour
cream, though I wouldn't bother with nonfat sour cream. I also use less
cheddar than this recipe calls for...or I double everything except the sour
cream and cheddar. Whatever works...it's the best version I've ever eaten.
From
www.recipesource.com
--
Julie Morales
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Re: [CnD] Crisp Potato Kugel
Hi, As things turn out, I am making a kugel for dinner tonight, to go with the borchst soup -- there's just about enough left from lunch for everyone to have a little bowl, so the potato kugel will stretch the contents of the meal -- and both of these items are delicious topped with sour cream, of which we still have a lot! Anyway, this is how I make potato kugel: In blender container, combine 2 eggs, 2 diced potatoes, 1 onion, quartered, Some freshly grated black pepper, and 1 tsp. kosher salt. Whirl to a smooth consistency. Then, through the feeder tube, add 2 more diced potatoes and continue blending until well combined. Meanwhile, in a 350-degree oven, put a glass pie dish with a capful of oil poured into it. When the potato mixture is ready, take the pie dish out of the oven, and add the potato mixture to the hot oil. Return to the oven for 45 minutes or so, until knife plunged inside near the center comes out clean. Serve in wedges, topped with a dollop of sour cream. Delicious! Penny At 05:20 PM 3/25/2010, you wrote: Crisp Potato Kugel Makes 8 servings 6 medium baking potatoes, peeled (about 4 pounds) 1 large onion, peeled 2 large eggs 1 teaspoon salt or to taste 6 tablespoons (3/4 stick) butter or margarine, melted 2 tablespoons matzo meal 2 tablespoons extra butter or margarine Place a rack in upper third of oven and preheat to 400 degrees F. To Make Kugel: Grate the potatoes and onion in a food processor with the shredding disk, or with a hand grater. Place in a colander and drain well, squeezing out excess moisture. In a large bowl, whisk eggs, salt, melted butter, and matzo meal. Stir in potatoes until well combined. To Bake: Place 2 tablespoons butter in a 9 by 13-inch baking dish. Melt in the oven or microwave. Tilt dish to coat evenly. Pour potato mixture into the dish and spread it evenly. Bake, uncovered, at 400 degrees F. for 15 minutes. Reduce oven temperature to 375 degrees F. and continue baking for 45 more minutes or until top is crisp. Cut into squares. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
