It is very cool here and I am ready for some easy and comforting Cold weather foods! I found this first recipe from Pillsbury and I am going to try it when Bill is home. I love Slow Cooker Recipes so I can do other things and still have dinner ready at the end of the day without a lot of hassle!
Slow Cooker Braised Short Ribs
From Pillsbury.com
4 pounds beef short ribs
2 dried bay leaves
2 teaspoons Worcestershire sauce
1 envelope (1.2 ounces) brown gravy mix
1/2 cup dry red wine, if desired
1 can (10 3/4 ounces) condensed golden mushroom soup
4 servings mashed potatoes (refrigerated, instant or frozen), heated
Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
Cover and cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.
Slow Cooker Chicken Cacciatore
Ingredients
- 1/3 cup all-purpose flour
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 2 tablespoons canola oil
- 2 medium onions, cut into wedges
- 1 medium green pepper, cut into strips
- 1 jar (6 ounces) sliced mushrooms, drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 cup shredded Parmesan cheese
Directions
- Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides.
- Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese. Yield: 6 servings.
Ingredients
- 4 cups chopped peeled fresh pears
- 1/2 cup dried cherries
- 1/4 cup packed brown sugar
- 2 tablespoons finely chopped crystallized ginger
- 1 tablespoon all-purpose flour
- 3 tablespoons butter
- TOPPING:
- 1/4 cup sugar
- 2 tablespoons finely chopped crystallized ginger
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons cold butter, cubed
- 1/2 cup buttermilk
Directions
- In a large bowl, combine the first five ingredients; transfer to a greased 2-qt. baking dish. Heat butter in a small saucepan over medium heat for 7 minutes or until golden brown; pour over pear mixture. Cover and bake at 350° for 20-25 minutes or until bubbly.
- In a food processor, combine sugar and ginger; cover and process until finely chopped. Add the flour, baking powder, baking soda and salt; cover and process for 3 seconds or until blended. Add butter; process until mixture resembles coarse crumbs. Add buttermilk and pulse just until a soft dough forms. Drop by tablespoonfuls over warm pear mixture.
- Bake, uncovered, for 35-40 minutes or until topping is golden brown. Serve warm. Yield: 8 servings.
Have a blessed rest of the week! Enjoy this incredible Fall weather!
God Bless,
Janet Scott
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