Guest guest Posted June 4, 1999 Report Share Posted June 4, 1999 * Exported from MasterCook * Hot Herby Mushrooms Recipe By :Slow Cooking, Joanna White Serving Size : 12 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter 1 large onion -- chopped 2 teaspoons basil 2 teaspoons oregano 1/2 teaspoon thyme 1/4 cup lemon juice 1/2 cup sherry 1/4 teaspoon red pepper flakes 3 pounds mushrooms -- washed & left whole Turn slow cooker on high. Melt butter; add onion, and saute until onion is limp. Turn cooker on low. Add spices, lemon juice, sherry, and pepper flakes and allow mixture to steep on low for 1 to 2 hours. Add mushrooms about 15 minutes before guests arrive. Use toothpicks or a slotted spoon to serve. - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 6g Total Fat; (58% calories from fat); 3g Protein; 7g Carbohydrate; 16mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Mulled Cider Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Beverages Fruits Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts unsweetened apple cider 1 cup pineapple juice 12 ounces canned frozen orange juice concentrate -- thawed 1/4 cup packed brown sugar 3 cinnamon sticks 6 whole cloves 1 thin orange or lemon slices -- for garnish -- for garnish This aromatic drink flavored with cinnamon and doves is great served hot from the slow cooker, especially during the holidays or the chilly winter months. Refrigerate any leftovers and reheat or serve chilled MAKES ABOUT 20 (1/2-CUP) SERVINGS 1. In a 3 1/2- or 4-quart electric slow cooker, combine the apple cider, pineapple juice, undiluted orange juice concentrate, brown sugar, cinnamon sticks, and cloves. Mix well. 2. Cover and cook on the low heat setting 5 to 6 hours. Remove and discard the cinnamon sticks and cloves. Serve hot in mugs or heatproof punch cups, garnished with orange or lemon slices. Refrigerate any leftovers and reheat in a microwave oven or serve chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 453 Calories (kcal); 1g Total Fat; (2% calories from fat); 2g Protein; 121g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kamut Vegetable Salad Recipe By :Slow Cooking, Joanna White Serving Size : 8 Preparation Time :0:00 Categories : Grains & Cereals Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole grain kamut 3 cups water 1/2 teaspoon salt 1 cup chopped celery 1 cup chopped red cabbage 1/2 cup diced red peppers 1/4 cup diced green onions 1/4 cup diced red onion 2 tablespoons fresh chopped cilantro -- (to 4 tbsp) Balsamic Vinaigrette: 1 cup olive oil 1/3 cup balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon sugar -- (to 2 tsp) salt & pepper to taste Place kamut, water, and salt in slow cooker. Set on low and cook 8 to 9 hours. Allow grains to cool thoroughly. Mix in celery, cabbage, peppers, red and green onion, and cilantro. Make vinaigrette to moisten. Balsamic Vinaigrette: Mix all ingredients to together in a food processor or blender. Taste and add additional seasonings to your personal taste. - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lazy Apricot Preserves Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Condiments Fruits Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried apricots 1 3/4 cups sugar 3 1/2 cups water Making jam doesn't get much simpler, and you don't need to worry about scorching or burning when a slow cooker is used Since this recipe uses dried apricots, you can turn to it any time of year. Make an extra batch to give friends or relatives for a special gift MAKES ABOUT 4 1/2 CUPS 1. In a food processor, process the apricots until very finely chopped. Transfer to a 31/2-quart electric slower cooker. Stir in the sugar and water. 2. Cover and cook on the high heat setting 21/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened. 3. Ladle the jam into clean, hot canning or jam jars; seal according to the manufacturer's instructions with lids and ring bands. Process in a boiling water bath 10 to 15 minutes. Or let the jam cool and store in the refrigerator up to 3 weeks. For longer storage, freeze up to 3 months. VARIATION: APRICOT-ORANGE JAM: Stir in 1 tablespoon grated orange zest at the end of the cooking time. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 2435 Calories (kcal); 2g Total Fat; (0% calories from fat); 17g Protein; 630g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 18 1/2 Fruit; 0 Fat; 23 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Lentil Chili Recipe By :adapted from Still Life with Menu, Mollie Katzen Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups dried lentils 6 cups water (can substitute tomato juice for 2 c water -- to 7 1 16 oz can tomatoes -- chopped (or 3 to 4 fresh tomatoes, chopped) 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon dried thyme -- (or 2 tsp fresh) 10 cloves garlic -- (to 12) (it mellows considerably) 2 medium onions -- finely chopped 1 teaspoon salt or to taste freshly ground black pepper 4 tablespoons tomato paste -- up to 6 1 tablespoon red wine or balsamic vinegar -- up to 2 crushed red pepper to taste minced fresh parsley or cilantro for top -- (optional) Put lentils and water in large kettle and bring to a boil, then lower heat to a simmer. Partially cover and cook about 30 minutes, checking to make sure it's JUST simmering. Chop the veggies during this time. After 30 minutes add the tomatoes, cumin, paprika, thyme, garlic, and onions. Stir, cover again, and cook for another 45-60 minutes until lentils are tender. Check the water level and add more water or tomato juice if it needs it. Stir every 10 to 15 minutes. Add salt, black pepper, and tomato paste. Simmer slowly for 30 more minutes, until lentils are very soft. About 10 to 15 minutes before serving, add vinegar and red pepper. Serve with topping, if desired. Serves at least 8 people and freezes well if you're only one or two people! Note: This cooks really well in a pressure cooker - just put in everything except the vinegar and red pepper and cook the whole mess about 30-45 minutes. It would probably also do well in a slow-cooker/crock pot. Again, just put everything but the last two ingredients in and cook away! MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 1g Total Fat; (3% calories from fat); 28g Protein; 63g Carbohydrate; 0mg Cholesterol; 87mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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