Crockpot Recipes

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· Apricot Nut Bread
· Barbecued Pot Roast
· Beef Bourguinon
· Beef Casserole
· Beef Roast(s)
· Broccoli-Tofu/Spicy Almond
· Chicken With Cream Sauce
· Crisp-Fried Tofu & Greens
· Baked Stuffed Apples
· Crockpot Banana Bread
· Crockpot Barbeque
· Lacquered Chicken
· Crockpot Meatloaf
· Pork Chops/Mushroom
· Dan's Favorite Chicken
· Dave's Meat Loaf
· Lamb And Apple Casserole
· Lamb & Tomato Casserole
· Marinated Beef Pot Roast
· Marinated Chicken/Pork
· Orange Cinnamon Chicken
· Paprikosh
· Pot-Roast
· Quick Onion Pot Roast
· Spicy Wine Pot Roast
· Sweet And Sour Tofu
· Tangy Red Bulgar

· Bean And Vegetable Stew
· Israeli Wheat Berry Stew
· Cauliflower-Potato Curry
· Layered Dinner
· Millet Stew
· Potato Stuffed Cabbage
· Rob's Veggie Chili
· Szechuan-Style Stir Fry

crockpotThank you to all who have contributed to this collection of Crockpot recipes. I really appreciate your time and effort. The recipes I've tested are delicious!

Doreen, the Chicken With Cream Sauce is superb! I think the cloves are what really set off the flavor. And, if you've never tried Crockpot Meatloaf, you're missing a real treat. Absolutely delicious!

Using a Crockpot

Those of you who have never used a crockpot before, you're going to love it! It's like barbequing in the spring after a long winter of cooking indoors; scrubbing pots and pans is over! When you use your crockpot, you only have ONE pot to clean!

Not only is it easy and convenient, but it's economical too! You can save money because it uses very little energy. Everything is in ONE pot so you don't have to start your oven or use the stove-top.

Before going to work, simply place your ingredients in the pot (usually vegetables first), turn it on low, and when you get home from work, your meal is ready. No rushing and fussing after a long hard day. A delicious and nutritious meal awaits.

If you're considering purchasing a crockpot, be sure to buy one that has a removable liner - makes for easy clean-up, and buy a large one. Once you get used to it you'll be cooking all kinds of dishes and you'll definitely need a larger one.

A traditional crockpot - where the heat comes from all around the insert - is better than a slow cooker - where the heat comes from underneath. Foods cook faster and more evenly, similar to a convection oven.

Most crockpot recipes need about 8 hours of cooking time on low. If a recipe requires less time, or you want to cook your meal faster on high, you can use a timer to start and turn off the crockpot. A timer used to turn lights on and off when you're away is all you need.

Use the crockpot for stews and soups, spaghetti sauce, chili, beans - any food you would normally cook slowly on your stovetop or in your oven.

The Crockpot can be left unattended, leaving you free to do something else. I've actually turned my crockpot on before going to bed, having breakfast ready when we awaken in the morning!

You remember the expression "A watched pot never boils?" Well, a lifted lid on a crockpot adds about 30 minutes to the cooking time. So resist the temptation to "take a peek".

Always add your vegetables first so they're on the bottom. They take longer to cook than meat.

There are lots of benefits derived from using a Crockpot. Lower temperatures reduce scorching; flavors mingle; tough cuts of meat are more tender; it's convenient because you can leave it unattended; your oven and stovetop are free. And the benefit I like best? ONLY ONE DISH TO CLEAN!

Crockpots were very popular during the energy crisis of the 70's and 80's, then sales slackened. But people are beginning to appreciate the convenience and budget benefits of a crockpot again. I know you'll love it as much as I do.

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Apricot Nut Bread
From: Maggie Workman
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured bakin unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1-1/2 and 2 quart molds work.

Do not lift the lid while baking this bread. (makes 4 to 6 servings)

Potato Stuffed Cabbage [Vegan]
From: A Naval Officer
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.(Servings: 8)

Beef Bourguinon
From: Doreen Randal
4 lbs lean beef cubed
1 - 1 1/2 cups red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon, diced
2 cloves garlic crushed
1 onion diced
1 lb mushrooms sliced
1/3 cup flour
Marinate beef in wine, oil, thyme and pepper 4 hrs at room temp. or overnight in the fridge.

In large pan, cook bacon until soft. Add garlic and onion sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all.

Cook on LOW 8-9 hrs.

Beef Casserole
From: Doreen Randal
stewing steak
1 oz plain flour
2 tblsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper
Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.
Beef Roast(s)
From: Doreen Randal
Beef Roast(s)
optional: potatoes, carrots, sweedes, turnips
Brown the roast(s) on all sides in a little bit of oil. Place in the crock pot. Add an onion, cut in about 6-8 pieces. Add spices (we don't use salt - we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper). Cover with water.

Sometimes I add a dash of beef boullion granules. Set on high. I let this simmer away for about 5 - 6 hours. We usually add potatoes (quartered) the last 60-80 minutes. Other root veggies work great too.

Now, for the DOUBLE DUTY:
For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a sauce pan and add barbecue sauce and a little water. I let this simmer for about 20 minutes, stirring occasionally. If it gets too dry add more sauce or water. Serve on rolls. This is great to take for lunch and heat in the microwave at work.

Be sure to select a roast or two that will fit in the crock pot! (My first one didn't!)

Broccoli And tofu In Spicy Almond Sauce
From: Richard Darsie
1/2 c hot water
1/2 c almond butter (original recipe was for peanut butter - I use almond cause I'm allergic to peanut)
1/4 c cider vinegar
2 T tamari sauce
2 T blackstrap molasses
1/4 c cayenne (this is a HUGE amount - I use 1-2 tsp.)

1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb tofu, cubed
2 c onion, thinly sliced
1 c chopped cashews
2-3 T tamari sauce
2 minced scallions

Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.

Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.

Cauliflower And Potato Curry [Vegan]
From: Lisa Corsetti
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low.

With the wheat berries, if things start drying out, add more water.

Chicken With Cream Sauce
From: Doreen Randal
1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme

4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley

Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs.

Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

Crisp-Fried Tofu And Greens
From: Richard Darsie
2 cakes of tofu, frozen overnight and thawed
1/2 c water or vegetable stock
1 tsp cornstarch
1/2 c cornmeal or cornstarch

1/3 c soy sauce
1/4 c rice vinegar
1 T finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne

3 T soy sauce
1/4 c dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar

Vegetables: 3 T oil
3 cloves garlic, minced or pressed
1 c thinly sliced onion
6 c mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach

Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.

*Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.

Hearty Bean And Vegetable Stew [Vegan]
From: Michelle Dick
Most soups and stews can be prepared in a crock pot. Just decrease the liquid ingredients (not as much liquid will evaporate from a closed slow-cooker) and let it rip for 6 or more hours.
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. (Servings: 12)

For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

Crockpot Banana Bread
From: Maggie Workman
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt.

With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.

With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.

Turn into a greased and floured baking unit or a 2-1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. (Makes 4 to 6 servings)

Crockpot Barbeque
From: Maggie Workman
1 1/2 lb boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours. (makes 4 or 5 servings)
Crockpot Lacquered Chicken
From: Maggie Workman
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute the chicken, turning often, until well browned all over. Remove the chicken to a plate. Saute the onion in the skillet until well browned. Turn into the crockpot. Place the tomatoes, orange, sugar, salt and pepper in the pot and set the chicken on top. Rinse the skillet with the water and scrape into the cooker. Add the bouillon cube. Cover and cook on Low for 5 to 7 hours.

Before serving, remove the chicken to a deep serving dish and keep warm. Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If you wish, add some sugar or sweet sherry to further brighten the taste. If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly. Pour sauce over the chicken. (makes 4 to 6 servings)

Crockpot Meatloaf
From: Maggie Workman
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes
Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours.

Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin. (Makes 6 servings)

Crockpot Pork Chops With Mushroom Sauce
From: Maggie Workman
8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours.
Dan's Favorite Chicken Recipe
From: Daniel Hobbs
1 chicken cut up, or your favorite pieces
(I use thighs and legs -- about 2 pounds worth)
1 jar anybody's spaghetti sauce
dried oregano, garlic salt, or other additives
1 crock pot
1 full working day
  1. Cut chicken into pieces, if needed.
  2. Dump chicken pieces into crock pot.
  3. Dump 1 jar spaghetti sauce over chicken.
  4. Shake dried oregano and garlic salt to taste (or your other favorite additives to spaghetti sauce)
  5. Put lid on crock pot and turn the pot on LOW.
  6. Have a nice day, don't worry, be happy.
  7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of french bread.
  8. CAREFULLY remove the chicken from the crock pot to a serving platter (it's tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in.
  9. Fight over who gets the top pieces with all the oregano and garlic salt piled on top.
Dave's Meat Loaf
From: Doreen Randal
1 lb extra lean ground beef
1/4 lb sausage meat
1/4 cup dark beer
1 egg
2 slices of bread torn into soft crumbs
1 onion, chopped
3 tblsp chopped parsley
1/2 tsp ground black pepper
few drops Worcestershire sauce and tabasco sauce
Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve with tomato sauce or chilli sauce. Chill leftovers and slice for sandwiches the next day.
Crockpot Baked Stuffed Apples
From: Maggie Workman
6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate
Wash, core and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops.

Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender. (makes 6 servings)

Israeli Wheat Berry Stew [Vegan]
From: Michelle Dick
5 cup Trader Joe's maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours. (Servings: 8)
Lamb And Apple Casserole
From: Doreen Randal
2 lb middle neck lamb chops
salt and pepper
2 medium onions
2 medium carrots
1 cooking apple
1 oz plain flour
2 tblsp oil
3/4 pint stock
1 stick celery
Coat the chops with the flour seasoned with the pepper and salt. Brown on both sides in the oil and remove the chops. Cook the chopped onions in the oil until soft and golden and put into the crockpot. Work any remaining flour into the fat, cook for 2 minutes, and stir in the stock. Bring to the boil, stirring well. Put the thinly sliced carrots, celery and apple into the crockpot. Put the chops on top and pour over the thickened stock, seasoning to taste. Cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.
Lamb And Tomato Casserole
From: Doreen Randal
2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 large onion
2 tblsp oil
1/4 pint beef stock
salt and pepper
Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.
Layered Dinner [Vegan]
From: Michelle Dick
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh

Optional Vegetables:
green beans

2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes

Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours at high or 12 at low. (Servings: 8)
Marinated Beef Pot Roast
From: Doreen Randal
3 lbs lean beef pot roast
2 tblsp oil
Flour and water paste (opt)

1 cup tomato juice
3 tblsp made mustard
4 tblsp worcestershire sauce
1 tsp basil
1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper

Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels.

Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)

Marinated Chicken And Pork
From: Doreen Randal
3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth, (Campbells)
2 cloves garlic, crushed
3 tomatoes chopped
1/2 tsp rosemary
1 tsp salt
Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker.

Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6.

Millet Stew [Vegan]
From: Michelle Dick
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - choppedv 2 bay leaves
1/2 tsp basil
1/2 tsp thyme
Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. (Servings: 6)

Orange Cinnamon Chicken
From: Doreen Randal
3-4 lb chicken cut into serving pieces
1 cup chicken broth, homemade or canned
1/4 lb butter
2 cups orange juice
1 cup raisins (I used sultanas)
salt and fresh black pepper to taste
1/4 tsp cinnamon
2 Tbs flour
Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour.
2 lb beef cubes
5 large carrots (cubed)
8 large potatoes (cubed)
2 large onions (sliced thin)
3 tblsp paprika*
salt & pepper to taste
Throw all ingredients into the crockpot, add water to top veggies (it makes a sort of "gravy") and cook on high for 4 hours.

*Note: I use quite a bit more paprika than this, but you know your own taste.

Barbecued Pot Roast
From: Doreen Randal
2 lb lean pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 tsp worcestershire sauce
Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.
From: Doreen Randal
1.5 kg topside
salt and pepper
25 g lard
1 large onion
1 large carrot
500 ml beef stock
1 bay leaf
Season the beef with salt and pepper and brown on all sides in lard. Remove the beef and add the chopped onion and carrot to the fat. Cook until the onion is soft and golden. Put the vegetables into the crockpot and put the beef on top. Bring the stock with the bay leaf to the boil and pour over the meat. Cover and cook on HIGH 30 mins., then on LOW 8-9 hrs. If liked a little flour may be mixed with cold water and stirred into the crockpot an hour before serving to make a thick gravy.
Quick Onion Pot-Roast
From: Doreen Randal
1 pkt onion soup mix
3 lb lean beef pot roast trim off any fat
3 tblsp flour in 3 tblsp water, mixed to a paste.
This roast needs no prior browning. Meat browns in the slow cooker and forms a brown gravy. Prepare vegetables separately.

Sprinkle onion soup over the bottom of the crock pot. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.

Rob's Veggie Chili [Vegan]
From: B Jornson-Robert
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T cumin
1 tsp cayenne (or to your taste)
1 pkg frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1-1.5 C picante sauce (Shotgun Willie's green sauce -very hot- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.

I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.

Spicy Win Pot Roast
From: Doreen Randal
2 kg topside
1 onion (chopped)
1 pkt brown gravy mix
1 cup water
1/4 cup tomato sauce (ketchup)
1/4 cup red wine
2 tsp made mustard
1 tsp worcestershire sauce
1/8 tsp garlic powder
1/2 tsp dried mixed herbs
chopped parsley to garnish
salt and pepper
Sprinkle meat with salt and pepper. Place in crockpot. Combine the remaining ingredients, except parsley, and pour over meat. Cover and cook on LOW 10 hrs. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.
Sweet And Sour Tofu
From: Richard Darsie
1 lb tofu
1/4 c lemon juice
1/4 c tamari sauce
6 T water
1/4 c tomato paste
2 T honey
1 tsp ginger
4 cloves of garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 lb mushrooms
1 c toasted cashews
Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended.

Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight).

Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.

Szechuan-Style Stir Fry [Vegan]
From: Richard Darsie - made meatless by RFD
1 lb tofu, cubed
1/2 lb snow peas
1/3 c teriyaki sauce
3 T Szechuan spicy stir-fry sauce
2 tsp cornstarch
1 onion, chopped
3 c chopped bok choy
2-3 T cooking oil
1 c broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half.

In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice.

Tangy Red Bulgar
From: Steven J Boege
1 tblsp olive or vegetable oil
1 cup chopped red or green bell pepper, or combination
1 cup chopped zucchini or yellow squash, or both
2 1/4 cup Bloody Mary mix or vegetable juice
1 cup bulgur wheat
1 tblsp lemon juice
1 tsp dired basil, crushed, or 1 tablespoon fresh, minced
1/3 cup chopped green onions
Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.

Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.

Garnish with green onions. May be served warm or as a salad at room temperature.

To Microwave:
In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking.

Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions.

I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.

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