More Crockpot Recipes

[Guest guest]

* Exported from MasterCook *

 

Mexican Black Bean Chili

 

Recipe By : Cooking Light, November 1998

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot

 

Amount Measure Ingredient -- Preparation Method

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

1 pound dried black beans

2 cups chopped onion

1 cup yellow bell pepper -- 1/2 " pieces

1 cup red bell pepper -- 1/2 " pieces

1 cup green bell pepper -- 1/2 " pieces

1 tablespoon chili powder

2 teaspoons cumin seeds

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 15 oz can Italian-style tomatoes -- undrained & chopped

1 1/2 ounces semisweet chocolate -- coarsely chopped

4 cloves garlic -- minced

2 jalapeno peppers -- seeded & minced

2 bay leaves

1 cup minced fresh cilantro

1 teaspoon hot sauce -- (to 2 tsp)

 

Sort and wash beans. Place in a large Dutch oven. Cover with water to 2

inches above beans. Bring to a boil and cook 2 minutes. Remove from heat;

cover, and let stand 1 hour. Drain beans.

Place beans and next 14 ingredients (beans through bay leaves) in a

crockpot. Cover with lid and cook on low heat for 8 hours. Stir in cilantro

and hot sauce.

 

 

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

 

NOTES : You can eliminate the quick-cook method for the black beans if you soak

them overnight.

 

 

 

* Exported from MasterCook *

 

Potato and Green Chile Stew

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Crockpot

 

Amount Measure Ingredient -- Preparation Method

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

1 medium onion -- thinly sliced

1 stalk celery -- thinly sliced

2 medium Roma tomatoes -- seeded & chopped

4 cloves garlic -- minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 4 oz can chopped green chiles

1/4 cup cilantro -- lightly packed

1 1/2 pounds small thin-skinned potatoes -- scrubbed

and cut lengthwise into sixths

2 vegetable bouillon cubes

2 cups boiling water

salt to taste

4 ounces sharp Cheddar cheese -- shredded

cilantro sprigs for garnish -- (optional)

 

In a 4 quart or larger crockpot, combine onion, celery, tomatoes, garlic,

chili powder, cumin, oregano, chiles, cilantro, and potatoes. Dissolve bouillon

cubes in boiling water and pour over potato mixture. Cover and cook on low heat

until potatoes are very tender when pierced (about 8 to 10 hours).

Scoop out about 2 cups of the potatoes with a little of the liquid. Whirl

in a blender or food processor until pureed. Return puree to cooker. Increase

setting to high, cover, and cook until stew is heated through (about 20-30 more

minutes) . Season to taste with salt.

Ladle in wide shallow bowls. Sprinkle with cheese and garnish with

cilantro sprigs if desired.

 

 

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

 

 

* Exported from MasterCook *

 

Sloppy Vegetable Sandwiches

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Crockpot Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 cup chopped carrot

1 cup chopped celery

2/3 cup dry lentils -- rinsed & drained

2/3 cup uncooked brown rice

1/2 cup chopped onion

2 cloves garlic -- minced

2 tablespoons brown sugar

2 tablespoons prepared mustard

3 1/2 cups vegetable broth

1 8 oz can tomato sauce

2 tablespoons vinegar

8 hamburger buns or French rolls

 

In a 3 1/2, 4, or 5-quart crockpot, combine carrot, celery, dry lentils,

uncooked brown rice, onion, garlic, brown sugar, and mustard. Stir in vegetable

broth.

Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5

hours.

Stir in tomato sauce and vinegar, cover and cook for 30 more minutes.

To serve, spoon mixture onto buns or rolls.

 

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

 

 

* Exported from MasterCook *

 

Spicy Black Beans & Rice

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Crockpot Mexican/Southwestern

Rice

 

Amount Measure Ingredient -- Preparation Method

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

2 cups dry black beans

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot

1 medium green bell pepper -- chopped

2 jalapeno peppers -- minced

4 cloves garlic -- minced

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 bay leaves

5 cups vegetable broth

4 cups hot cooked rice

 

Rinse beans. Place in a large saucepan. Add enough water to cover beans

by 2 inches. Bring to a boil, reduce heat, cover and simmer 2 minutes. Remove

from heat and let stand, covered, for 1 hour. Drain. (You can omit simmering

and just soak beans overnight in a covered pan with cold water.)

In a 3 1/2, 4, or 5-quart crockpot, combine onion, celery, carrot, green

pepper, jalapenos, garlic, cumin, coriander, thyme, salt, pepper, and bay

leaves. Stir in drained beans and vegetable broth.

Cover and cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours.

Discard bay leaves. If desired, mash beans slightly with a potato masher.

Serve over hot rice.

 

 

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

 

 

* Exported from MasterCook *

 

Vegetable Stew with Cornmeal Dumplings

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot

 

Amount Measure Ingredient -- Preparation Method

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

3 cups butternut or acorn squash -- peeled & chopped

2 cups sliced fresh mushrooms

2 14.5 oz cans Italian-style stewed tomatoes -- undrained

1 15 oz can Great Northern beans -- rinsed & drained

1 9 oz pkg Italian green beans, frozen

4 cloves garlic -- minced

1 cup water or vegetable broth

2 teaspoons Italian seasoning

1/4 teaspoon freshly ground black pepper

Dumplings:

1/2 cup flour

1/3 cup cornmeal

2 tablespoons grated Parmesan cheese

1 tablespoon fresh parsley -- snipped

1 teaspoon baking powder

1 egg -- beaten

2 tablespoons milk

2 tablespoons vegetable or olive oil

paprika

 

In a 3 1/2, 4, or 5-quart crockpot, combine squash, mushrooms, tomatoes,

great northern beans, green beans, and garlic. Add water or broth, Italian

seasoning, and pepper and combine.

Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5

hours.

Meanwhile, for the dumplings, in a mixing bowl, stir together flour,

cornmeal, Parmesan cheese, parsley, and baking powder. Combine egg, milk, and

oil. Add to the flour mixture; stir with a fork just until combined.

If using low heat, turn to high heat. Stir the stew to break up squash

slightly and to thicken broth. Drop the dumpling mixture by tablespoonfuls onto

stew. Sprinkle with paprika.

Cover and cook for 50 minutes on high (do not lift cover).

 

 

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