"X-No-Archive: yes"


Here are a few slow cooker recipes.

Mary

Having this for dinner tonight. Made enough for two meals and we are
eating the second batch tonight.


* Exported from MasterCook *

Savory Pepper Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Slow Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak -- 1/2-inch thick
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium chopped onion
1 small garlic clove -- minced
2 large green bell peppers -- or red bell peppers,
1/2-inch strips
16 ounces whole tomatoes
1 tablespoon beef bouillon granules
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
3 cups cooked rice

Cut steak into strips. Combine flour, salt and pepper; toss with steak
strip to coat thoroughly. Add to slow cooker with onion, garlic and
half of pepper strips; stir.

Combine tomatoes with beef granules, soy sauce and Worcestershire
sauce. Pour into slow cooker, moistening meat well. Cover and cook low
for 8 to 10 hours.

One hour before serving, turn to high setting and stir in the remaining
green pepper strips. If thickened gravy is desired, make a smooth paste
of 3 tablespoons flour and 3 tablespoons water; stir into slow cooker.
Cover and cook until thickened. Serve gravy with Pepper Steak over hot
fluffy rice.

Makes 4 servings (2 quarts).

Description:
"Rival"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 591 Calories; 22g Fat (33.4%
calories from fat); 39g Protein; 57g Carbohydrate; 4g Dietary Fiber;
101mg Cholesterol; 902mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2
Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

"Mash" > wrote in
oups.com:

> Here are a few slow cooker recipes.
>
>

"40 Clove Chicken"

main dish, poultry, chicken

3 pounds frying chicken; cut up
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons oil
1/4 cup dry white wine
1/8 cup dry vermouth
2 tablespoons parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 pinch red pepper flakes
40 garlic cloves; peeled
4 celery ribs; cut 1/2" slices
Juice and peel of 1 lemon

Salt and pepper chicken and brown in oil about 10 minutes. Combine wine,
vermouth and herbs. Add celery and garlic and coat well.
Transfer garlic and celery with slotted spoon to crockpot. Place chicken
on top and sprinkle with lemon juice and peel. Cover and cook on LOW 6
hours until chicken is no longer pink in center.
This recipe yields 4 servings.
Comments: Peeling 40 cloves of garlic is easy if after you break open
heads you put cloves in boiling water for 30 seconds. Peel when cool.


Source:
"Waldine Van Geffen on www.prodigy.net Food BB"
S(Formatted for MC5):
"10-25-1999 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per serving: 134 Calories (kcal); 7g Total Fat; (51% calories from fat);
2g
Protein; 13g Carbohydrate; 0mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : Recipe originally from Avon's Slow Cooker Cookbook
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
~~~~~~~~~~~~~~~~~~

A Fabulous Beef Stew

main dish, beef, soups/stews

1 1/2 pounds stew meat
1 packet Lipton beefy-onion soup mix
1 1/2 teaspoons beef bouillon
3 potatoes - (to 4); cubed
4 carrots; sliced
1 celery stalk; sliced
1 can whole tomatoes; with their juice
1 garlic clove; crushed
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons cornstarch; mixed with about
1/4 cup cold water

Put all ingredients in a slow cooker on LOW heat for 8 to 10 hours.
Taste
and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water.
Turn heat to HIGH and stir until thickened.
This recipe yields 4 servings.


Source:
"Southern U.S. Cuisine (crockpot collection) at
http://southernfood.about.com"
S(Formatted for MC5):
"08-05-1999 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per serving: 574 Calories (kcal); 35g Total Fat; (56% calories from fat);
48g Protein; 13g Carbohydrate; 170mg Cholesterol; 548mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

~~~~~~~~~~~~~~~~~~

@@@@@ Now You're Cooking! Export Format

Apple-Icious Pork Tenderloins

main dish, pork

2 pork tenderloins - (abt 2 lbs total
1 large onion; halved, and
cut into 1/4" slices
2 apples; peeled, and
coarsely chopped
2 tablespoons apple jelly
1 tablespoon cider vinegar
Salt; to taste
Coarsely-ground black pepper; to taste

Combine all ingredients in the crockpot (brown pork if desired); cover
and
cook on LOW for 7 to 9 hours. Serve with rice.
This recipe yields 4 to 6 servings.


Source:
"Southern U.S. Cuisine (crockpot collection) at
http://southernfood.about.com"
S(Formatted for MC5):
"08-09-1999 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); trace Total Fat; (3% calories from fat);
trace Protein; 20g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 1/2 Other Carbohydrates

NOTES : This recipe is a Southern U.S. Cuisine original - Diana Rattray.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 4 servings



** Exported from Now You're Cooking! v5.66 **



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Love the 40 Clove Chicken recipe and have tried it. Very yummy cause we
all love garlic here. Will save your other recipes to try later.

Mary

I'm going to try the Apple-Iscious Pork Tenderloin for a party tomorrow
night.

I have a question about the 40 clove garlic chicken. Can it be
prepared with the skin removed from the chicken pieces? I'm trying to
cut the fat (and calories) in my diet.

Thanks,
Heidi

"Heidi" > wrote in
oups.com:

> I'm going to try the Apple-Iscious Pork Tenderloin for a party tomorrow
> night.
>
> I have a question about the 40 clove garlic chicken. Can it be
> prepared with the skin removed from the chicken pieces? I'm trying to
> cut the fat (and calories) in my diet.
>
> Thanks,
> Heidi
>
>

Yes it can; but it would be better if you removed the skin after cooking.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Heidi wrote:
> I'm going to try the Apple-Iscious Pork Tenderloin for a party
tomorrow
> night.
>
> I have a question about the 40 clove garlic chicken. Can it be
> prepared with the skin removed from the chicken pieces? I'm trying
to
> cut the fat (and calories) in my diet.

Removing the skin from chicken prior to roasting won't cut calories...
the fat contributes flavor and maintains juiciness... roast the chicken
on a rack, and simply don't eat the wonderfully seasoned, golden brown,
beautifully crisped skin. hehe.

Sheldon

I know --I still occasionally snitch crispy pieces of skin/fat from
items I've roasted (most recently a leg of lamb), but I don't eat as
much these days. I used to take the skin from chicken that I was going
to cut up for other purposes and fry a few pieces up in a pan, salt it
and eat it.

Since I only like the crispy bits, leaving the skin on in a crock pot
isn't going to be a temptation --it's not typically crispy.

Recently my daughter made a chicken paprikash recipe that used skinless
chicken pieces and the chicken was surprisingly moist. I attribute
that to the white wine and vinegar in the recipe.

Heidi

Heidi wrote:
> I know --I still occasionally snitch crispy pieces of skin/fat from
> items I've roasted (most recently a leg of lamb), but I don't eat as
> much these days. I used to take the skin from chicken that I was
going
> to cut up for other purposes and fry a few pieces up in a pan, salt
it
> and eat it.
>
> Since I only like the crispy bits, leaving the skin on in a crock pot
> isn't going to be a temptation --it's not typically crispy.
>
> Recently my daughter made a chicken paprikash recipe that used
skinless
> chicken pieces and the chicken was surprisingly moist. I attribute
> that to the white wine and vinegar in the recipe.
>
> Heidi

That dish was moist because it was braised. But the fat contributes
flavor making for a *tastier* dish, and cooking with the layer of fat
on top seals in aroma... also seals in heat, permiting cooking with
lower heat settings. With braised/stewed chicken it's very easy to
skim the fat at the end.

Sheldon

Sheldon wrote:
> Heidi wrote:
>
>> I know --I still occasionally snitch crispy pieces of skin/fat from
>> items I've roasted (most recently a leg of lamb), but I don't eat
>> as much these days. I used to take the skin from chicken that I
>> was going to cut up for other purposes and fry a few pieces up in a
>> pan, salt it and eat it.
>>
>> Since I only like the crispy bits, leaving the skin on in a crock
>> pot isn't going to be a temptation --it's not typically crispy.
>>
>> Recently my daughter made a chicken paprikash recipe that used
>> skinless chicken pieces and the chicken was surprisingly moist. I
>> attribute that to the white wine and vinegar in the recipe.
>>
>> Heidi
>
>
> That dish was moist because it was braised. But the fat contributes
> flavor making for a *tastier* dish, and cooking with the layer of
> fat on top seals in aroma... also seals in heat, permiting cooking
> with lower heat settings. With braised/stewed chicken it's very easy
> to skim the fat at the end.

More idiocy. Fat on a chicken seals nothing anywhere. And it won't seal
in heat...

Fat helps with flavor because fat-soluble flavor elements dissolve in it
and are distributed across the surface and sometimes into the meat.

The braising process brings everything in the pot to the same temperature.

Where does he get this madness...?

Pastorio

Here's the recipe:

2 teaspoons corn oil

3 pounds chicken, skinned, cut into 8 pieces

1 cup sliced onions

2 tablespoons paprika -- (pref Hungarian)

2 cloves garlic -- minced

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup low-sodium chicken broth

1/4 cup dry white wine -- 2 fluid ounces

2 tablespoons white wine vinegar

1 tablespoon tomato puree

2 teaspoons all-purpose flour

1/2 cup nonfat sour cream



In large skillet, heat oil; add chicken. Cook over medium-high heat 2
minutes on each side, until golden brown. Remove chicken from skillet;
set aside. To same skillet, add onions; cook, stirring frequently, 4-5
minutes, until onions are lightly browned. Reduce heat to low; add
paprika and garlic. Cook, stirring constantly, 3 minutes. Stir in
thyme, salt and pepper. In small bowl, with wire whisk, combine broth,
wine, vinegar, tomato puree and flour, blending until flour is
dissolved; strain and add to onion mixture. Continue to stir with
whisk, bring liquid to a boil over high heat; add reserved chicken.
Reduce heat to low; simmer 20 minutes, basting chicken occasionally
with pan juices, until chicken is cooked through and thigh juices run
clear when pierced with a fork. Transfer chicken to serving platter.
With wire whisk, blend sour cream into pan juices; pour over chicken.

Serving Size : 8

Nutritional analysis per serving, per recipe: 152 calories; 6 g. fat; 0
g. fiber; 50 mg. cholesterol; 208 mg. sodium

M.C. formatted by Dina

The pan was left uncovered which may be unusual for braising.
Even without the fat it was a very tasty dish.

Heidi

On 31 Mar 2005 07:03:56 -0800, in rec.food.cooking, Heidi wrote:

>I'm going to try the Apple-Iscious Pork Tenderloin for a party tomorrow
>night.

I can't find this anywhere, where was it posted? Can someone please repost
it?
Maybe it was posted no-archive.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Doug Weller > wrote in
:

> On 31 Mar 2005 07:03:56 -0800, in rec.food.cooking, Heidi wrote:
>
> >I'm going to try the Apple-Iscious Pork Tenderloin for a party
> >tomorrow night.
>
> I can't find this anywhere, where was it posted? Can someone please
> repost it?
> Maybe it was posted no-archive.
>
> Doug

No ...You can look it up using google. I posted it archive.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.2, 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Heidi wrote:
> I used to take the skin from chicken that I was going
> to cut up for other purposes and fry a few pieces up in a pan, salt
it
> and eat it.

I bet the low-carb newsgroup folks would like this idea!

Karen