Beef Stew

In case you've never used a crock pot before. The crock pot has the role to boil the food at a very low temperature. This way the cooking lasts for about 8 hours. But the great advantage is that you don't have to supervise anything. This is because there is no risk to burn the meat. Due to the low temperature. ]

Here is what you will need for the roast crock pot recipes. You will need between 3 and 5 lbs of roast (beef). Also a big fresh red onion is necessary. You will need 6 carrots. The carrots need to be peeled. 4 or 5 potatoes are a must. Optionally you may ad ½ a lb. Of fresh green beans. Other ingredients are: ½ a cup of tomato sauce, a package of beef seasoning, a package of Sazon and a cup of water.

The first step of the crock pot roast recipe is to chop the onion. Then you add the onion on the bottom of the crock pot. You may want to sprinkle a bit of flour on the onion. This will help to the overall texture. Then you have to melt ½ a lb. of butter on the already placed onion.

The next step of the crock pot roast recipe is to add the beef. After these are all placed acording to the recipe you have to mix the seasoning with the water, the Sazon and the tomato sauce. After they are completely mixed you have to pour them over the beef. Once this is done simply stir.

The final step of the roast crock pot recipe is to add sliced potatoes and carrots over the mixture. Once this is done cover and let it boil. You will have to leave it there for 6-8 hours. This depends on your tastes and
time. But usually the longer it boils the better it tastes.

You will be amazed by this amazingly easy roast crock pot recipes. It's simply the best crock pot recipe. You have to do very little work and it will have fabulous taste.

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Oh, yummy! Beef and navy bean chili. I and about everyone else I know loves a good bowl of chili. Chile doesn't have to be difficult to make, but it does take a while to cook, so start your chili ahead of time.

This chili recipe is extremely simple to make, but don't let the simplicity fool you. This chili is delicious and has a nice little kick to it...but not too much for those with tender mouths. If you want to add more heat to your bowl, just add more Tabasco Sauce to your bowl.

Beef Stew

8 SERVINGS

INGREDIENTS:

1 pound navy beans, cleaned and washed

1 pound lean stew beef, trimmed of fat and cut into 1/4 inch pieces

2 medium white onions, diced to 1/2 inch

1 14.5 ounce can diced tomatoes

1 tablespoon jarred, diced garlic

2 teaspoons chili powder

3/4 teaspoon salt

6 quarts water

Tabasco or other hot sauce to taste

DIRECTIONS:

1. Place the above ingredients in a large heavy pot (or pressure cooker, if you are going to use one). Go easy on the Tabasco sauce...you can always add more later, but you can't take it out if you get your chili too hot..

2. Cover the pot and bring the ingredients to a boil, and then boil very gently for 2 hours or until the beans are tender and have no toughness to them.

If you are using a pressure cooker, just follow the cooker's instructions.

3. Add a little more Tabasco sauce to taste if you would like more heat. Just remember that others will be eating this too and everyone can make their own bowl as hot as they want by adding more Tabasco sauce.

If the chili is to dry, add water--if it is to loose, remove the lid and let it boil down a bit.

Serve hot and enjoy!

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Casseroles have to be the most popular crockpot recipes of all time and a lot of people who own crockpots have probably only made casseroles in them. There are a lot of different recipes for casserole dishes, of course, and you might like to use beef, chicken or pork. These recipes can also range from mild to very spicy.

The word "casserole" actually refers to the typical glass dish used in the oven to make these recipes but obviously this is not the case when you make this dish in a slow cooker. Slow cooking brings out the wonderful flavors of every single ingredient so it is little wonder that soups, stews and casseroles do so well in the crockpot.

Tasty Casserole Ingredients

Popular vegetables for recipes like these include mushrooms, onions, garlic, broccoli, cabbage, zucchini, carrot, sweet potato and more. Some casseroles feature rice or potatoes. You can use beef, veal, pork, chicken or even fish to make delicious stew-type recipes.

Anything which cooks nicely in low, moist heat will do well in a slow cooker. Classic recipes for casseroles and stews are usually even better when you make them in a crockpot than when you bake them in the oven on a low temperature or when you cook them over a low flame on the stove. This is partly because a crockpot relies on steam and moisture for recipe success, and a slow cooker lid is very tight-fitting, stopping any moisture or steam from escaping.

Recipe for Easy Beef Casserole with Red Wine

Beef casserole is such an easy meal to make in the slow cooker and it is one of the most classic crockpot recipes of all time. You can use ground beef to make crock pot beef stews or casseroles or stewing beef. Tough beef tenderizes when you slow cook it so you can use a cheap cut of beef if you want to, and rest assured that it will come out succulent and juicy.

This recipe has macaroni in it and it is best to make the macaroni separately and add it to the crockpot fifteen minutes before the end of the cooking time. You can cook pasta in the slow cooker but it is just simpler to cook it on the stove and then combine everything. This recipe serves three or four people.

What you will need:

• 1 lb ground beef


• 1/4 cup flour


• 2 tablespoons red wine


• 2 teaspoons beef bouillon granules


• 1 chopped onion


• 1 teaspoon salt


• 6 oz macaroni


• 1 cup sour cream


• 4 oz canned mushrooms


• 1/4 teaspoon garlic powder


• 1 teaspoon Worcestershire sauce


• 1 1/4 cups hot water

How to make it:

Brown the onion and ground beef in a skillet, and then drain off the fat. Transfer it to the slow cooker. Stir in the garlic powder, salt, flour and Worcestershire sauce. Add the wine, bouillon granules and wine and stir well.

Cover the crock pot and cook the beef casserole for two and a half hours on low. Cook the macaroni and add it to the casserole with the sour cream and mushrooms. Cook on high for fifteen minutes and serve.

As well as delicious casseroles, there are lots of different slow cooker recipes you can make for your family. You can find some new recipe inspiration using a recipe search engine or by browsing a few different food blogs or food websites.

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Beef might be the most commonly used stew meat in crockpot cooking but pork also comes out great. The reason why beef is used so often in crockpot recipes is that the slow cooking process can convert a cheap, tough piece of beef into a really succulent piece of steak, which is tender enough to fall apart. Chicken features in a lot of crockpot dishes too but what about pork?

The following recipe shows you how to make a wonderfully creamy, rich and satisfying stew recipe using your slow cooker. Pork and apples go together beautifully and these ingredients are combined in many different recipes so crockpot pork recipes are no exception. The garlic, nutmeg, and sage also complement the flavor of the meat and elevate the overall flavor of this dish to gourmet proportions.

Beef Stew

You can serve this for a family dinner or even if you have guests coming over. The taste of this dish is impressive and it also looks tempting. You can leave it to cook all day and then just add the final ingredients when you get home.

Adapting the Recipe

If you prefer a thinner consistency you can leave out the cornstarch but if you are going to serve this over mashed potatoes or rice you might want to make the recipe exactly as it is, so the juices soak into the rice or potatoes well.

You can add some red pepper flakes, carrots, or celery if you want to. These would add both color and crunch to the finished dish and if you are making this for the family it is always nice to give them extra vegetables. Pork is not an expensive meat to buy and this tasty stew recipe is a wonderful way to make the most out of the meat.

What you will need:

• 2 or 3 lbs boneless pork loin
• 2 teaspoons sugar
• 1/2 cup chopped onion
• 1/8 teaspoon black pepper
• 3 minced cloves garlic
• 2 peeled, cored, sliced green apples
• 1/3 cup heavy cream
• 1/2 cup dry white wine
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon crumbled dried sage
• 1 tablespoon plus 2 teaspoons cornstarch
• 1/4 cup all purpose flour
• Salt

How to make it:

Trim the fat off the meat and cut the meat into one inch cubes. Combine the garlic, apples, onion, sage, pepper, and sugar in the crockpot. Coat the pork cubes with the flour and add these to the apple mixture.

Pour in the wine. If you want to add some chopped fresh vegetables, such as carrot or celery, add them now. Cover the crockpot and cook the pork stew for about eight hours on low.

Whisk the cornstarch into the cream. Turn the crockpot up to high and pour the cream mixture into the stew. Cook for 20 minutes. Season the stew and serve with cornbread or cornmeal biscuits.

Rice or mashed potatoes would also be a nice side dish and, if you are not adding some chopped vegetables to this, you can serve broccoli, green beans, or carrots on the side as well.

If you have ever made a crockpot beef stew you will already know that crockpot cooking is great for combining meat, vegetables and a sauce because this cooking method combines the ingredients so well. Pork stew is another of the best crockpot recipes to make if you want to satisfy and impress your family.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Winter time is the time for comfort food. Classic Beef Stew is perfect for the causal meal around the fire place. Surprise your family with this change in your dinner routine.

Build a fire in your fire place. Put a washable blanket down like you are spreading a blanket for a picnic. Add comfortable pillows to sit or lean up against while you are eating. Put your pot of stew in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

CLASSIC BEEF STEW

2 pounds beef stew meat

1 to 2 tablespoons cooking oil

1 can (16 ounce) stewed tomatoes with liquid

1 can condensed beef broth, undiluted

3 tablespoons quick cooking Tapioca

1 clove garlic, minced

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

6 medium carrots, cut into 2 inch pieces

3 medium potatoes, peeled and cut into 2 inch pieces

2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal

1 cup all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 Egg, beaten

1 cup whole kernel corn (frozen or canned) Note: If you use canned, drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com

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Back in my grandparent's day Jerky was still used as a staple food by many families. As a child I remember my grandmother cutting thick roasts into thin strips and boiling them in a salt water brine. She would string the strips on a piece of wire and suspend it over the pot, allowing the meat to hang inside the boiling water until all the red color was gone. Then she would hang it over the sink in the washroom until it was dry, usually overnight. The next day she hung the meat in front of a fire in her small back room and by that evening, or sometimes it would be the next morning, she would finally take the dried and shriveled meat and put if in a glass jar and add the jar to the shelf on the back porch. We loved chewing on a piece of this 'salted beef' as she called it. I suddenly realize that using this salted beef or jerky in her stews may be the reason for the flavor I have never been able to exactly duplicate. By I digress.

Today we don't have to go to such lengths to make our own jerky from a variety of meats available to us. Turkey, chicken, venison and wild game, and of course beef jerky can be made in your own home using your ordinary oven. All you need is the meat of choice, I will use beef in this case, an oven with a low setting, a few seasonings and spices and of course some patience.

Beef Stew

To make a traditional Beef Jerky you will need

• Soy Sauce
• Worcestershire sauce
• Brown sugar
• crushed garlic
• hot pepper sauce
• red wine
• a jerk seasoning or steak sauce with an 'A-1' flavor.
• the meat
• and of course patience

You will want to start with several pounds of a very lean meat. Fat does not dehydrate well and a lot of fat in the meat will spoil the outcome. A nice, lean roast is a good choice. You could also use your favorite cut of steak The meat should have a visible grain, or direction of the muscle with little or no fat. You don't need the highest quality of meat. In fact, a tougher cut of meat will often give you a better product in the end. This is another reason jerky is quite popular. You can purchase large quantities of meat at discount or bulk pricing and create jerky from it that will last for a long time. No danger of freezer burn either.

Mix up a marinade using some or all of the following. Remember, this is a matter of taste. If you love it hot, add more pepper sauce. If you don't like garlic, leave it out. You should use approximately equal parts of Worcestershire and brown sugar, three parts soy sauce, and the rest to taste. The marinade should be very salty, spicy and slightly sweet. The rest of the ingredients, as I mentioned, depend on your taste and this list is minimal. There are really no limits to what you might add to your marinade. If you use the red wine it will dilute the spicy-salty effect without affecting the overall flavor. You should not use more than about 30 or 40 percent of wine to the other ingredients because you need the salt to help preserve the meat.

Once you have mixed up your marinade solution you are ready to prepare the meat. Don't get too focused on the recipe however, the jerky will be delicious using almost any recipe or just tossing some ingredients in a zipper bag with your meat.

To prepare the meat you will use a very sharp knife to slice the uncooked meat with the grain. This is usually down the length of the meat. You need strips about 1/8 to 1/4 inch thick. The thinner the slice the crisper the final product. For a chewy jerky go for thicker slides. Keep in mind that the thicker cut will take longer to dry.

Trim any additional fat and place the strips of meat into a zipper bag with your marinade, squeezing out as much air as possible. If you happen to have one of those machines that creates vacuum sealed packages, this is a good way to increase the overall tenderness and reduce the time needed for the marinade. It is not necessary however. A zipper bag works well. Let the meat soak in the marinade for a couple of hours at room temperature. It is a good idea to turn the bag over several times unless you have made enough marinade to completely cover all the meat strips.

Meanwhile, prepare your racks and oven. If you have a commercial food dehydrator such as the ones you see advertised on television, simply spray a light coating of vegetable spray onto the plastic or metal racks, lay our your strips in a single layer, close up the dehydrator and set at about 145 degrees or a medium setting. Allow to dry about 8 hours or until done (see below).

Don't worry if you don't have one of those fancy machines. Set your oven on the lowest setting possible. Remember you are drying the meat, not cooking it. Use a cooling rack such as you might use for cooling cakes or cookies to lay out your slices. I like to line the bottom of the oven with foil, just in case there are drips. Makes cleanup easier. If you don't have racks, you can use parchment paper, or a clean tea towel. Don't use paper towels or brown paper bags as these will stick and influence the overall flavor. As a last-ditch effort if you are standing there with your marinated meat, is a cookie sheet or other flat pan. You will need to turn the meat every hour or two however to help with even drying and don't forget to spray the pan with vegetable cooking spray.

Prop the door of the oven open about three inches to allow the moisture to escape. Allow about 8 to 10 hours, but it can take twice that long if the meat slices are thinner.

Test for Done

When you remove a slice of your freshly made jerky from the oven or dehydrator you can check for done by bending the slice slowly should cause a breaking or splintering of some of the outside fibers. You should not see obvious moisture, although there should be a slightly moist feel to the meat.

Your jerky should keep well at room temperature for about two weeks. I prefer to keep it in a jar with a loose-fitting lid. Keep an eye on it though. If you notice that there is a moisture film in the jar, especially after the first two days, you must take it out immediately and re-dry it for a couple of hours to finish the process. This moisture is an indication that you did not allow enough time initially. You might also add a slice of bread to the storage jar to help attract excess moisture.

When you consider the advantages of using and storing meat preserved in this way compared to the relatively low-cost of preserving it, you may decide, as our grandparents did, that dehydrating meats and making jerky is a good way to help the family budget survive the tough times.

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started CagleOnline in 2001 and it has evolved into a portal for my many interests.

At http://www.caglecooksonline.com you can download free cookbooks, including one for jerky, and find great recipes. At http://www.cagleonline.com you can access information on a variety of subjects, find free products and resources, and get help for your business or just to make your life just a little bit easier. Check it out and don't miss the Master Site Index with links to all my online content. So, How can I help YOU today?

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The kitchen is your work room; it can be a place of stress or a place of release. However, whatever your kitchen is to you, it is a great place to make a stew for the whole family. Perhaps this sounds a little daunting, after all, stews are a serious cooking project, however, the result can calm any mood and make a would-be-boring dinner, into an extravaganza worth remembering.

I have three favorite stew recipes to recommend to you; the Chuckwagon Stew Recipe, Montana Cowboy Stew Recipe, and Amish Beef Stew Recipe.

Chuckwagon Stew

Chuckwagon stew is an old-time favorite for stew makers, because it is a recipe stew that almost everyone is familiar with and one which everyone likes. You need a pound and a half of beef, half a pound of sliced sausage, a white onion, four potatoes, and a can of baked beans. This dish takes about eight to ten hours to stew in a slow cooker, gradually spooning the bean s in every hour or so. This will serve six people, each serving having about 600 calories.

Montana Cowboy Stew

For this stew you need more potatoes, about 8, an onion, green beans, 3 cans of cream of chicken soup (any brand). Coat the beef with flour, salt, pepper, and garlic powder, to help add flavor to the beef. Put the beef in a plastic bag with all those ingredients, shake until fully covered. Fry the meat while slowly roasting the potatoes and onions. Combine these two together when fully cooked, and add the soup over everything. This stew cooks much fast in four hours, and serves ten people.

Amish Beef Stew

Amish Beef stew is much more vegetable based, if you have would like a little healthier stew. There is no sausage in this stew, just beef, combined with flour, onions, potatoes, carrots, celery, and a cup of tomato juice. Because this has less meat, the tomatoes help create a more marinated, thicker consistency to the stew.

Stew is on of those American classics that can serve a large group of people, or can keep for a week of leftovers for the family.

If you would like more information about making your own stewing or would like more cooking tips, visit www.cdkitchen.com today!

Joseph Devine

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In a Wal-Mart store, a short while ago, I was surprised to see boxes and boxes of crock pots of all sizes, prices, and descriptions stacked for sale - in men's wear yet!

Then I discovered that they were everywhere. Crock pot cooking is enjoying a comeback. In difficult times, the tried and true is revived.

Beef Stew

High Heat Vs Slow Cooking

Cooking meat, using a hot stove top or oven requires the best, high quality cuts of meat in order to produce good results. Lower quality cuts are more likely to result in tough, stringy meals.

Cooking a roast on a lower heat setting for 6 to 12 hours allows you to take advantage of the cheaper cuts of meat. Roasts emerge moist and tender with all of the food values and flavours of the ingredients intact.

Follow the recipe you want to use, placing the veggies on the bottom of the pot, the meat on top of that, and let it do its own thing. You are done.

Most types of bacteria are killed at 140F degrees. Crock pots, by designed, operate at around 240F degrees on low setting, and 300F degrees on high. Crock pot cooking is safe.

It allows you to use the same low and slow method our forefathers used before electrical energy was available. They prepared a pit, building a bed of coals and buried a dutch oven to bubble away for a full day.

Today, you can prepare a wide range of meals in the crock pot, including cakes and desserts. Personally, I like to make my own bread because I can put my own selection of ingredients in the dough - raisins, nuts, fruit, etc, and I know that it is not chock full of trash that I don't need. Bulk food stores are amazing resources for ingredients.

I make a no knead bread recipe, using the crock pot liner as an oven utensil. The first time I put it in the oven at 450F degrees, I removed a very handsome loaf of bread. I also melted the plastic knob on the glass lid - so had to replace it with a wooden one. Just like a man, bumbling around.

Preparing a crock pot meal is very simple. Pick your recipe, load the crock pot according to instructions, calculate you start and stop times, crank it up and go. You can set it on high in the morning and come home to a steaming and delicious meal all ready to place on the table.

Being a senior citizen and a naturally lazy male, I often start the cooker in the late evening. It bubbles away all night and I awaken to my house filled with delicious aromas. I place the cooked food into containers, refrigerate, and I have my meals ready for the day. Simple, lip smackin' good. No fast food on the planet can match the flavour.

The tasty variations are particularly good because I choose to virtually eliminate salt from my diet and use herbs and spices as flavour enhancers instead.

Crock pot cooking is also a marvelous opportunity for family involvement. Loading the cooker is so easy that almost any child can get in there right up to the elbows and help. Good health, lots of giggles, and cementing family togetherness is great "stuff."

I have a small model, over 20 years old that still works just fine. Today, that same model sells for around .00. I bought the new, larger one, specifically to get the bigger capacity, and removable liner, to make my bread in the oven. It set me back .00.

A crock pot draws a very small current as compared to the kitchen range. It is the least expensive, most cost effective major appliance in my kitchen - about 5% of what I paid for the stove. As a senior citizen, that is important to me.

Now you really can shop in the perimeter aisles of the supermarket, where the more healthy and nutritious food lives. You can create serious family meals with the kinds of ingredients that all the health gurus insist you need for optimum health and weight management..

Try one, you'll like it, and you will recover the cost in a very short period of time by using the less expensive ingredients.

Tasty food, minimal effort, and easy on the budget. It just does not get a lot better than that these days.

Jim Parsons is an author, researcher, project manager, and presenter, who is dedicated to living a healthy lifestyle as naturally as is possible. That is hard to to do today, with the constant TV sales pitches by big business, for miracle solutions to solve everything. Learn to live naturally. Make a little personal effort, save a lot of dollars, and reap the rewards nature intended.

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I have several family members who are now venturing out on their own and starting their own homes, or going off to college. One of the first things I love to give is a crock pot. This is a versatile piece of equipment and it can even be used in some college dorms. I even tuck in a couple of easy recipes and some tips to get them started. Here is one of them for making beef stew. Adapted from an old recipe of my grandmother's, It is simple and anyone can follow the directions to make a delicious, hearty meal with little effort. The pot does most of the work of cooking the meal.

You will need:

A crock Pot. I prefer one with a removable crock, but they all work well.

2 pounds of chuck or rump roast cut into 1 inch cubes. You can also purchase stew beef at the grocery. This is usually provided already cut into large chunks. I will usually cut each of these chunks into smaller, bite sized pieces.

1 cup chopped onions. You can cut these into large chunks if you prefer a chunky stew. Otherwise dice to about 1/4 inch pieces.

1 cup diced celery

1 cup carrot rounds. Cut the carrots into rounds that are bite sized. After washing and removing the ends, simply cut 1/4 inch slices from the carrots.

4 large potatoes, cut into bite sized pieces. I love using the buttery gold potatoes or small reds cut in half, but an Idaho will be fine..

2 cups canned or fresh tomatoes. I like to use the canned, chopped stewed tomatoes for a little extra layer of flavor.

2 teaspoons salt

1/2 teaspoon pepper

1 bay leaf

3 tablespoons flour

2 teaspoons olive or vegetable oil

2 cans or 1 quart chicken broth

1 can cream of mushroom soup

Saute' the onion, celery and carrots in the oil until the onion becomes translucent. Coat the meat pieces in the flour. Cook the meat with the onion mixture until just browned all over. This will add a good flavor to the stew. You could just add it to the pot without browning if you are in a hurry, but I suggest that you take the few minutes required for this step. It will give you a better flavor in the end.

Pour this mixture of meat and vegetables into the crock pot. drop in the bay leaf. You can go ahead and turn the pot on to let it get started heating up.

Pour the chicken broth, tomatoes, salt and pepper in, stirring well to mix the salt and pepper. Add the potatoes and give it one more stir.

If you haven't already, set the pot on high and cover. Let cook about 5-7 hours or until the meat is tender.

30 minutes before ready to serve, stir in the can of mushroom soup.

Heat your bread and toss together a quick salad. Serve with a steaming bowl of this hearty beef stew and you will see smiles around the table as your family and friends take comfort in the time-tested meal.

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____.

If you are looking for products and services to help you improve your life, or build your business, http://www.cagleonline.com is your one stop resource. Get FREE reports and information, find recipes and finish your shopping, articles and information to keep you on track. People Helping People is what I am all about. How can I help YOU today?

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These may not look like your typical rolled-up enchiladas, but they are delicious and simple to make in your slow cooker. You will need to brown the meat, vegetables and spices ahead of time which can be done the night before. For those of you who like things on the spicy side, you can add a bit of cayenne pepper (about an 1/8 of a teaspoon) or you might want to try to add a tablespoon of diced jalapeno peppers while cooking up the vegetables.

Slow Cooker Layered Beef Enchiladas

Beef Stew

Ingredients:

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can(15 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 (14.5 ounce) can Hunts fire-roasted tomatoes, undrained (if you can't find fire-roasted, use regular diced tomatoes)
1 can (4 ounces) of diced green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded sharp cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
6 flour tortillas ( 6 or 7 inches diameter)

Directions:

In a skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a separate bowl, combine the two cheeses.

In a 5-qt slow cooker starting with the beef mixture, place about a 3/4 cup of the beef mixture on the bottom of the pot followed by one tortilla and 1/3 cup of cheese. Repeat layers ending with the cheese layer on the very top. Cover and cook on low for 5 to 7 hours or until heated through. Slice like like you would a pie and serve warm.

Makes 4 servings.

Note: To make chicken enchiladas, substitute the beef with 1 pound of cooked, shredded chicken. Add the vegetables and onion to the cooked chicken and cook until vegetables are tender. Proceed with the rest of the recipe instructions.

Leah is a full-time working mom living in Southern California. She loves cooking, baking, traveling, playing tennis and most of all spending time with her family and raising her beautiful German Shepherd Dogs. Please visit her other site that informs you about safe car travel with dogs, by protecting them using a simple dog car harness or dog car seats that could save your pets life.

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The Presto Kitchen Kettle is a must have for every kitchen. It has many uses from deep frying to steaming vegetables. The Kitchen Kettle is dishwasher safe so clean up is a breeze. Before you use the Kitchen Kettle for the first time you need to "season" it. You do that by lightly rubbing the cooking surface with cooking oil. Remove excess oil with a paper towel. Its best to use wooden, or rubber utensils to stir or turn your food to prevent scratching the cooking surface. The cooking surface is non-stick.

Make sure you sit the Kitchen Kettle on a dry level heat resistant surface when using. Also make sure the heat control does not dangle off the counter or table. When plugging in your heat control make sure you use 120v AC polarized outlet. Now your are ready to cook.

The Kitchen Kettle is great to use to simmer soups, stews, or casseroles. The heat control will maintain the temperature. Below is a great recipe for simple chicken soup stock, and beef stew.

Chicken Soup Stock

2 pounds of chicken 2 ribs celery, chopped
2 quarts of water 2 carrots, diced
1 teaspoon salt 1 onion, chopped

Cut chicken into serving pieces. Place all ingredients into multi-cooker. Set heat control at 250 and bring to a boil. Reduce heat to 212. Cover and simmer 2 to 3 hours. Strain stock.

Traditional Beef Stew
1 tablespoon cooking oil ½ tablespoon pepper
2 pounds beef stew meat cut into 1 small onion, diced
1 inch cubes 3 carrots, cut into 1 inch pieces
1 quart water 1 cup sliced mushrooms
½ tablespoon salt 1 cup of peas
½ tablespoon pepper 1 cup celery, ½ inch pieces
Preheat multi cooker to 375. Add oil and brown meat. Reduce heat to 212. Add water, salt, and pepper. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and water. Makes 6-8 servings.

Another use for the Presto Kitchen Kettle Multi-Cooker Steamer is boiling fresh or frozen vegetables. All you need to do is place 1 to 2 cups of salted water into the cooker. Set your heat control to 250 and bring to a boil. Add prepared vegetables. Cover and return to a boil. Cook vegetables until tender. Be careful not to over cook. When boiling strong flavored vegetables make sure to almost cover with water.

The Kitchen Kettle multi cooker is great for blanching vegetables before freezing. Do not forget to wash your vegetables before cutting into uniform pieces. Place 4 quarts of water into the cooker. Set heat control to 250 and bring to a rolling boil. Place your vegetables into the basket and lower into boiling water. Cover and boil for time specified in your manual. After heating, use a potholder to carefully grab basket handle. Plunge vegetables into cold water to cook quickly and thoroughly. When cooled remove from water and drain. Now you can freeze your vegetables.

The kitchen Kettle is so versatile you will use it every day. Its easy to clean with a non-stick surface inside and out and don't forget its dishwasher safe. It will make a great gift for the cook in your family.

You can find this presto appliance online at Pressure Cooker Outet (pressurecooker-outlet.com) for a great price.

Roxanne Brisco

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Due to the economic downturn, many people are looking for ways to feed their families on a tight budget. One way to make significant savings is to learn to cook using cheaper types of meat. When prepared correctly, these can be just as palatable as much more expensive cuts. Here are some suggestions for making the most out of chicken wings and other supermarket bargains.

Chicken wings are the least costly form of white meat available and are naturally moist and succulent. Sauces or marinades such as barbecue, sweet and sour, hoi sin, honey-mustard, teriyaki or satay can introduce wings to a world of flavors. Dust wing sections with flour or corn starch then coat with the sauce of your choice. Arrange on an oiled baking tray and cook for 30 minutes in a 375 degree oven.

Beef Stew

Ground pork is often less expensive than ground beef with a similar fat content. The two types of meat can be used interchangeably in most recipes. If the dish involves herbs or spices, many people won't notice a difference in taste. Try adding pork to spicy Mexican foods such as chili or burritos. Use it to make meatloaf and meat balls or add it to tomato-based pasta sauces.

A package of bacon ends and pieces (cooking bacon) costs less than half the price of a similar weight of bacon rashers and is just as tasty. Wrap the whole lump of bacon in a piece of foil. Place on a baking tray and cook in the oven as through it were a ham. Drain off the liquid and roughly chop the meat. Add to dishes such as macaroni and cheese, chicken pie or pasta carbonara.

Braising steak is one of the most economical types of beef. When properly cooked it is fork-tender and melts in the mouth. For a hearty beef stew, chop the steak into bite-sized cubes. Fry in a little oil until browned. Add to a pot with beef stock, garlic, herbs and seasoning. Simmer for an hour and a half. Add chopped vegetables such as potatoes, carrots, onions and mushrooms. Simmer for another half hour. Stir in a flour and butter mixture to thicken the gravy.

Sausages are relatively cheap compared to many kinds of meat. The best value for money can be had by buying high quality brands in bulk when they are on sale and storing extra packets in the freezer. Cooked, sliced sausages add flavor and texture to stews, casseroles, frittatas and pasta dishes.

Ham hocks are a type of meat that is low in cost and high in flavor. Smoked hocks have long been used to enhance dishes made with peas, beans, lentils or greens. Let the hock simmer in water overnight in a slow cooker, then take it out and allow it to cool. Separate the meat from the rind and bone and add to soup or stew.

A pot roast made from rolled beef brisket is a delicious low-priced alternative to roast beef made from expensive cuts. The leftovers are great for sandwiches. Add beef stock to a casserole dish along with a bottle of dark beer or a glass of red wine. Throw in roughly chopped garlic, shallots and carrots. Place the brisket in the casserole, cover and cook at 350 F for about two hours or until tender.

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One of my favorite kitchen appliances is the Crockpot. There is nothing like dedicating a day to slow cooking and lounging around the house. My crock pot is one of those that is an ugly orange, with a cheap 1960 flower pattern around the edge, and stains from who knows when (which my children always eye suspiciously). Lately, I have been experimenting with some new recipes that are much healthier than I usually make.

Mexican Chicken Stew Recipe (good for diabetics)

This recipe is designed so that if you have a friend or family member that is diabetic, they can join in the meal without worrying. You need three cups of chopped cabbage, two carrots, a fourth of an onion, a can of stewed tomatoes, a tablespoon of Splenda, a teaspoon of chili seasoning, and sixteen ounces of skinned, deboned chicken breasts. To start this make sure to spray your crock pot with oil so that nothing will burn and everything will cook evenly. In another bowl combine the vegetables, Splenda, and chili powder. Place this as well as the chicken into the pot and cover. You are going to need to cook this for at least six hours, so make sure you start cooking so it will be done before dinner.

Pseudo Saltimbocca Recipe (low carb)

This low carb Crockpot recipe is wonderful, because it is filled with great spices to add flavor where the fat and salt no longer are. For this recipe you will need a half a cup of sun-dried tomatoes, crushed up, two pounds of boneless chicken, a package of provolone cheese, a half pound of boiled ham, a fourth of a cup of sage leaves, a half teaspoon black pepper, a fourth of a of cup heavy cream, and a fourth of a cup graded Parmesan cheese. The first step is to slice your cheese, and cut up the meat-then wrap the mean in the cheese slices. Place these roll-ups into the pot, surrounding when with the sage leaves, and pepper. Cook these for four hours, and then serve them with cream and Parmesan sprinkle and any other sauce you might want to eat these with.

For more information about crock pot recipes, other recopies, and cooking tips, visit www.cdkitchen.com today!

Joseph Devine

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Americans love chili and we have hundreds of recipes for it. For some, this national dish is a thin soup. For others, it is a thick stew. White chili is made with chicken or pork. Mole chili, which originated in Mexico, contains unsweetened cocoa. Every home cook has his or her twist on the recipe.

Chili is not the same as chile. The word that ends with the letter e signifies a vegetable, whereas the word that ends with the letter i signifies a recipe.

Beef Stew

"Southwest Cooking," a Betty Crocker cookbook, says these versatile peppers add flavor to many dishes. "No other vegetable has had a greater effect on a way of cooking--or a way of life--then the chiles of the Southwest," the cookbook notes.

Chili is the state dish of Texas and many think the original recipe came from San Antonio. Legend credits the invention to an Englishman who lived there in the early 19th century, according to Sylvia Windle Humphrey, author of "A Matter of Taste." As she writes, "When the supply of curry ingredients he had brought with him ran out, the ingenious chap devised an American equivalent of curry powder."

I love chili, but the beans don't love me. When I eat them I have severe abdominal pain. So I leave out the beans and add other vegetables. The powder you buy in the grocery store is a combination of chili pepper, oregano, cumin, garlic, and salt. Sometimes I add extra cumin to this powder.

Though fall was delayed this year, it finally came to Minnesota. The leaves changed color, turned brown, and fell from the trees. Night temperatures dropped into the 30s and in the morning there was frost on the ground. Suddenly, I felt like making chili. To avoid another trip to the grocery store, I used available ingredients, and created my own recipe.

There was no crying when I chopped the onions because I used dehydrated onions. I didn't have smelly hands from chopping garlic because I used powdered garlic. I added carrots for sweetness and coffee for an undercurrent of flavor. It was one of the best batches of chili I have ever made. I served it with corn muffins. You may serve it with muffins, too,or crackers. Kids will like this recipe because it isn't too hot.

Ingredients

1 1/4 pounds 93% lean hamburger

28-ounce can crushed tomatoes

1 1/2 cups water (I rinsed out the tomato can.)

1/4 cup fresh coffee

1 green or red pepper, chopped

1 cup petite carrots

2 tablespoons dehydrated onions

24.5 can diced green chiles, drained (I used 1/4 of a cup. You can buy a smaller can.)

2 tablespoons chili powder

1/2 teaspoon garlic powder

1 tablespoon sugar

Method

Put a liner in the slow cooker. Saute meat in a nonstick or cast iron skillet until it turns brown. Transfer meat to slow cooker and add remaining ingredients. Mix well with a rubber scraper. Put on the lid, set the dial on low, and cook for 6 hours. Top with shredded Mexican cheese and fat -ree sour cream. Makes 8 generous servings.

Copyright 2010 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jumpstarts. It is also publishing her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," which will be available shortly.

Harriet has another new book, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words of Hope," also available on Amazon. Please visit her website and learn more about this busy author and grandmother.

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Being men means being fit as a fiddle. They have to be full of a macho representation. There are a small number of men who know how to cook, but the majority of them simply know how to eat, in view of the fact that they usually hand on the job to their woman. If a man knows how to cook, it would be a certain plus points to the ladies. Although it is much better for the ladies to get the art of cooking, for them to grasp their mans attention and everyone is pretty sure that his man would rather go home than spend the rest of his time with his friends, men should also know some ABC in cookery.

Any person has the right to cook at the right time plus the right place. Men are absolutely meat lovers. Crock pot cooking is a great way of dealing with their hunger. There are a lot of crock pot recipes that men could choose from. Spicy chicken would be a perfect feast, given that most of them would typically choose a highly spiced food to give them a tough guy impression. Crock pot Beef and mushroom is an additional selection since that almost all men would be devoted to eat beef instead of a chicken. Low fat crock pot meals such as ground beef stew and beef and black bean soup are great for those men who are looking after their image. If he is a lazy dog and would choose to cook by himself, let him pick out from some easy going crock pot meals such as Crock Pot Mashed Potatoes, Cheesy Crock Pot Chicken, Meat Loaf Recipe and Creamy Green Beans.

Crock pot cooking is one of the easiest methods of heating our food. Men do not have to go for a cooking lesson in order to discover their talent of cooking. All they have to do is to muddle up the ingredients and place the roast within it then hang around. Although it will surely take a lot of time to cook, you would surely fall in love with its product. Every generous man should know how to prepare food for he can serve something to eat to his children if his wife is not around. Make him made a delicious, nutritious and healthy serving of food for your family.

Select the Right cooking pots and pans pots and pans,has a wide selection of great brands, cooking pots and pans

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This is the 47th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

Happy December everyone. The menus this week will put the Ho! Ho! Ho! in your Holidays! These menus will have you out of the kitchen and doing the special things you want to do during this holiday season. Have a great, blessed holiday.

Beef Stew

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Fish in White Wine Sauce (frozen fish fillets)
Duchess Potatoes (instant garlic mashed potatoes)
Baby Peas (frozen peas)
Baked Tomato Halves
Coconut Cream Pie with Berries (prepared graham cracker crust, instant pudding mix)

Monday:
Kielbasa and Bean Cassoulet (fully cooked sausage)
Apple Feta Salad (purchase extra apples for Thursday)
Chocolate Puddings (instant chocolate pudding mix)

Tuesday:
Mexi-Chicken Wraps (pre-cooked or deli chicken, bagged shredded lettuce and cheese)
Black Bean and Corn Salad (canned black beans and corn)
Corn Chips and Salsa (bagged corn chips, jarred tomato salsa; purchase extra salsa for Saturday)
Embellished Sugar Cookies (purchased sugar cookie dough)

Wednesday:
Cream of Broccoli Soup (vegetarian; shredded cheese, boxed vegetable broth)
Quick Artichoke Crostini (jarred marinated artichokes)
Caramelized Peaches

Thursday:
Blue Cheese Encrusted Beef Stew (pre-cooked or deli beef; prepared pie crust, jarred beef gravy, canned potatoes and carrots)
Fresh Fruit Salad (prepared mayo)
Apple Dumplings a la Mode (purchased ice cream, prepared pie crust)

Friday:
Weeknight Baked Ziti (vegetarian; jarred pasta sauce, bagged shredded cheese)
Sauteed Spinach (bagged baby spinach)
Personal Cherry Pies (purchased pastry shells, canned cherry pie filling)

Saturday:
Corn Bread and Chili Strata (purchased corn bread, canned chili, jarred salsa)
Citrus Salad (bagged greens, jarred citrus)
Double Delight Chocolate Cupcakes (purchased cupcakes)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

http://MomsMealConnection.com is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining - through recipe and meal planning links. Most of the links are fast, fun, and free to use. Who has time to waste searching endlessly through the web? Certainly not us moms!

I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

I sincerely hope you have fun with your meal planning and preparation, Elizabeth Randall and Family

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I know that a lot of you have at least one of these efficient and time saving appliances hidden away somewhere in your kitchen collecting dust. You probably thought that the Crockpot was just for making soups or stews.

Well, below are some easy to prepare and delicious Crockpot recipes you can try at home:

1. 16 Bean Soup

Ingredients:

- 1 package 16 Bean Soup
- 3 bay leaves
- 1 tablespoon crushed oregano
- 2 cans no-fat chicken stock
- Additional water to cover
- 3 stalks celery chopped
- 3 carrots diced
- 1 large onion chopped
- 3 cloves garlic sliced
- 1 pound turkey Italian sausage sliced
- 2 cans stewed (or diced) tomatoes

Directions:

- Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2hours.
- Add remaining ingredients and shift cooker to low and cook for additional 3 hours

- For more zing, add cayenne or crushed red pepper when adding second set of ingredients.

Serve as complete meal or over rice.

Freezes well.

2. All Day Crockpot Delight

Ingredients:

- 2-3 lbs. boneless chuck, cut into 1 inch cubes
- 1/2 c. flour
- 1/4 c. butter
- 1 onion, sliced
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 clove garlic, minced
- 2 c. beer
- 1/4 c. flour

Directions:

- Coat beef cubes with the 1/2 cup flour.
- Brown in melted butter.
- Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
- Cover and cook on low 5-7 hours (all day) until meat is tender.
- Turn control to high.
- Dissolve remaining 1/4 cup flour in small amount of water.
- Stir into meat mixture, cook on high 30-40 minutes.
- Serve with rice and salad.

3. All Day Macaroni and Cheese

Ingredients:

- 8 ounces elbow macaroni, cooked and drained
- 4 cups (16 ounces) shredded sharp Chedder Cheese
- 1 can (12 ounces) evaporated milk
- 1 1 /2 cups milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Directions:

- Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray.
- Add the remaining ingredients, all except 1 cup of the cheese, mix well.
- Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.
- Do not remove the cover or stir until it has finished cooking.

4. Apple Brown Betty

Ingredients:

- 3 lbs. cooking apples
- 10 slices of bread, cubed (about 4 cups)
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. salt
- 3/4 c. brown sugar
- 1/2 c. butter or margarine, melted

Directions:

- Wash apples, peel, core, cut into eighths; place in bottom on crock.
- Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together.
- Place on top of apples in crock. Cover.
- Place crock into outer shell.
- Cook on low setting 2 to 4 hours.

Makes 6 to 8 servings.

Want more recipes? You welcome to visit our website: The Recipes Package and Affordable Pasta Salad Recipes for more delicious recipes.

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