101 Slow-Cooker Recipes (21 page)
Read 101 Slow-Cooker Recipes Online
Authors: Gooseberry Patch
Tags: #Slow-cooker, #stews, #tailgating, #soups, #Appetizers, #potlucks, #home-style, #comfort food, #get-togethers
Kielbasa & Red Beans
Beth Schlieper
Lakewood, CO
Serve over bowls of rice for traditional red beans & rice.
1 lb. Kielbasa, cut into bite-size pieces
4 to 5 16-oz. cans red beans, drained and rinsed
2 14-1/2 oz. cans diced tomatoes
1 onion, chopped
hot pepper sauce to taste
Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours, or on high setting for 4 to 5 hours. Serves 6 to 8.
Easy Chili Rellenos
Betty Kozlowski
Newnan, GA
My husband fell in love with this the first time he tasted it! It’s a potluck pleaser too.
2 t. butter
7-oz. can whole green chiles, drained and cut in strips
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded Monterey Jack cheese
14-1/2 oz. can stewed tomatoes
4 eggs, beaten
2 T. all-purpose flour
3/4 c. evaporated milk
Spread butter in a slow cooker. Layer chiles and cheeses; add tomatoes. Stir together eggs, flour and milk; pour into slow cooker. Cover and cook on high setting for 2 to 3 hours. Serves 6.
7-Spice Sticky Chicken
Samantha Sparks
Madison, WI
This is so tender and good...pass the napkins, please!
3-lb. chicken
1 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. dried thyme
1 t. white pepper
1/2 t. pepper
1/2 t. garlic powder
1 c. onion, chopped
cooked rice
Pat chicken dry with paper towels. Combine spices in a small bowl; mix well. Rub spice mixture well into chicken, inside and out. Place chicken in a large plastic zipping bag; refrigerate overnight. In the morning, place chicken in a slow cooker; top with onion. Cover and cook on low setting for 8 to 10 hours. Serve over cooked rice. Serves 4 to 6.
Index
Appetizers
Beverages
Desserts
Mains
German Roast Pork & Sauerkraut
Joan’s Chicken Stuffing Casserole
Sandwiches
Pepperoncini Italian Beef Roast
Sides
Soups & Stews
Everyone’s Favorite Vegetable Soup
Canadian Equivalents
Volume Measurements
1/4 teaspoon 1 mL
1/2 teaspoon 2 mL
1 teaspoon 5 mL
1 tablespoon = 3 teaspoons 15 mL
2 tablespoons = 1 fluid ounce 30 mL
1/4 cup 60 mL
1/3 cup 75 mL
1/2 cup = 4 fluid ounces 125 mL
1 cup = 8 fluid ounces 250 mL
2 cups = 1 pint =16 fluid ounces 500 mL
4 cups = 1 quart 1 L
Weights
1 ounce 30 g
4 ounces 120 g
8 ounces 225 g
16 ounces = 1 pound 450 g
Oven Temperatures
300˚ F 150˚ C
325˚ F 160˚ C
350˚ F 180˚ C
375˚ F 190˚ C
400˚ F 200˚ C
450˚ F 230˚ C
Baking Pan Sizes
Square
8x8x2 inches 2 L = 20x20x5 cm
9x9x2 inches 2.5 L = 23x23x5 cm
Rectangular
13x9x2 inches 3.5 L = 33x23x5 cm
Loaf
9x5x3 inches 2 L = 23x13x7 cm
Round
8x1-1/2 inches 1.2 L = 20x4 cm
9x1-1/2 inches 1.5 L = 23x4 cm
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Since 1992, we’ve been publishing country cookbooks for every kitchen and for every meal of the day! Each has hundreds of budget-friendly recipes, using ingredients you already have on hand. Their lay-flat binding makes them easy to use and each is filled with hand-drawn artwork and plenty of personality.