Categorie Gatire lenta

Sometimes I seriously wonder what would happen for dinner at our house without the help of my trusty slow cookers! I love them! This recipe requires a 4 quart, round one. The big, 8 quart slow cooker will only work if you double the recipe.

When stacking the ingredients, think 5 layers of tortillas with 5 layers of meat and cheese in between. Divide your ingredients accordingly.

strong~ serves 6 people ~/strong

1 large onion, chopped

3 to 5 large cloves garlic, minced

2 Tablespoons olive oil

 2 lbs. lean ground beef

1 Tablespoon cumin

1 Tablespoon smoked paprika

3 Tablespoons mild chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

1 (10 oz.) can cream of mushroom or cream of chicken soup, undiluted (I use Amy’s)

1 (4 oz.) can diced green chilies

15 corn tortillas

4 cups shre...

Ingredients

3 large white onions, sliced
3 tablespoons butter
2 tablespoons brown sugar
64 oz Beef Broth (I use reduced sodium)
1 tbsp Worcestershire sauce
1 clove garlic, minced
⅓ cup dry sherry
4 sprigs fresh thyme (or 1 tsp dried Thyme)
1 Bay Leaf
8 slices dry french bread
¾ cup Gruyere cheese, shredded
½ cup Emmental cheese, shredded
6 tablespoons fresh parmesan cheese

Instructions

In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes).Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses.Cook on low for 6-8 hours.Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned...

Ingredients

1 (32-oz.) box chicken broth
1 head cauliflower cut into chunks, green part discarded
1 cup diced leeks
2 garlic cloves
1/4 tsp. pepper

Add this at the end

3 cups shredded sharp cheese
1/2 cup heavy cream
salt to taste

For serving

6 slices of bacon, cooked and crumbledchopped chivesadditional shredded cheese

Instructions

In a 6-quart slow cooker at the chicken broth, cauliflower, leeks, garlic and pepper.Cover and cook on LOW for 6-8 hours.Add everything from the slow cooker in to a blender, cover and pulse until smooth. Add this back to the slow cooker. Add the shredded cheese and cream, stir. Now add salt to taste. I add about a 1/4 tsp.Serve topped with bacon, cheese and chives.Enjoy!

Ingredients

For the curry powder
– 2 tbsp vegetable oil
– 2 tbsp coriander seeds
– 2 tbsp fenugreek seeds
– 1 tbsp mustard seeds
– 1 tsp cumin seeds
– ½ tsp fennel seeds
– 1 tsp black peppercorns
– 1 cinnamon stick, broken into pieces
– 5 cloves
– 1 tbsp ground turmeric

For the lamb madras
– 1½-2kg/3lb 5oz – 4lb 8oz lamb shoulder
– olive oil, for drizzling
– 1 green bird’s-eye chilli
– 2 garlic cloves
– 1.5cm/¾in piece fresh root ginger, peeled
– 1 onion, thinly sliced
– 12 curry leaves
– 3 cardamom pods
– 2 bay leaves
– 400g tin chopped tomatoes
– 200ml/7fl oz beef stock
– 2 tsp tamarind juice
– 2 tbsp chopped fresh coriander
– salt and freshly ground black pepper

For the chapatis
– 325g/11½oz chapati flour, plus extra for dusting (available in some superm...

Enjoy a hearty stew with the freshest ingredients of the sea. This recipe calls for a variety of vegetables and seasoning, making the finished product rich and savory. You’ll tackle nearly all of the food groups with minimal effort.

You’ll Need

2 cups chopped onions
2 medium stalks celery, finely chopped
5 garlic cloves, minced
1 28-ounce can diced tomatoes, undrained
1 can diced tomatoes, undrained
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons lemon-pepper seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1 pound cod filets, cut into 1-inch pieces
3/4 pound shelled uncooked medium shrimp, tails removed
1 6 1/2-ounce can chopped clams with juice, undrained.

Directions
Place a...

INGREDIENTs
1 pork loin roast, bone-in, about 5 pounds
1/2 cup chopped onion
2 tablespoons butter or vegetable oil
3/4 cup water
3/4 cup ketchup
1/2 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt1/4 teaspoon dry mustard
1/8 teaspoon pepperdash ground cloves

PREPARATION

Place pork roast on rack in a shallow roasting pan. Roast at 325° for about 20 to 25 minutes per pound, or until about 160° to 170° on meat thermometer.

Meanwhile, make sauce. Heat butter or oil in a skillet over medium low heat; add onion and sauté until tender. Add remaining ingredients; mix well. Simmer for about 15 minutes...

INGREDIENTS
3 tablespoons butter
1/4 cup all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
1 to 1 1/2 cups shredded cheese
5 medium potatoes, thinly sliced

PREPARATION

Turn potatoes into a buttered slow cooker. Combine butter, flour, salt and pepper together in saucepan over medium low heat. Whisk in milk gradually until no lumps remain. Heat and stir until bubbly and thickened. Stir in cheese to melt. Put sliced potatoes in crockpot; pour cheese sauce over. Cover and cook on low 5 to 7 hours.
Serves 4.

Ingredients

For the curry powder
– 2 tbsp vegetable oil
– 2 tbsp coriander seeds
– 2 tbsp fenugreek seeds
– 1 tbsp mustard seeds
– 1 tsp cumin seeds
– ½ tsp fennel seeds
– 1 tsp black peppercorns
– 1 cinnamon stick, broken into pieces
– 5 cloves
– 1 tbsp ground turmeric

For the lamb madras
– 1½-2kg/3lb 5oz – 4lb 8oz lamb shoulder
– olive oil, for drizzling
– 1 green bird’s-eye chilli
– 2 garlic cloves
– 1.5cm/¾in piece fresh root ginger, peeled
– 1 onion, thinly sliced
– 12 curry leaves
– 3 cardamom pods
– 2 bay leaves
– 400g tin chopped tomatoes
– 200ml/7fl oz beef stock
– 2 tsp tamarind juice
– 2 tbsp chopped fresh coriander
– salt and freshly ground black pepper

For the chapatis
– 325g/11½oz chapati flour, plus extra for dusting (available in some superm...