Beef Stew

Let your crockpot or slow cooker help you prepare your meals, especially on busy days! This article has recipes for a Green Bean Casserole and a Round Steak Casserole that are created for your crockery cooker. The "Chickin' Lickin' Good Pork Chops" is a real twist on pork chops.

GREEN BEAN CASSEROLE
2 lbs fresh green beans, washed and broken into bite-size pieces
1 can (10 1/2-oz) cream of mushroom soup, undiluted
1 small can French-fried onion rings
1 cup grated Cheddar cheese
1 can water chestnuts, sliced thin
salt to taste
1/8 tsp black pepper
1/2 cup water

Divide the green beans into thirds and layer a third on the bottom of the crockpot or slow cooker. Cover with a third of the mushroom soup. Spread a third of the onion rings over the soup. Top with a third of the water chestnuts. Sprinkle with a little salt and a third of the pepper. Repeat the layers two more times, saving a few of the onion rings for later. Pour the water over all. Put the lid on the cooker and cook on high setting for 8 to 10 hours. About 20 minutes before serving, remove the lid and sprinkle the remaining onion rings over the top for a crunchy topping.

ROUND STEAK CASSEROLE
2 lb round steak, 1/2-inch thick
garlic salt, according to taste
salt, according to taste
pepper, according to taste
1 onion, sliced
3 large or 4 medium potatoes, peeled and cut into quarters
1 can green beans, drained
1 can (10 3/4-oz) tomato soup
1 can (16-oz) stewed tomatoes

Season the steak with the garlic salt, salt, and pepper according to your taste. Cut into serving-size pieces and place in the crockpot or slow cooker. Add the onion, separated into rings. Add the potatoes and top with the green beans. Pour the tomato soup over all and top with the stewed tomatoes. Cover and cook 8 to 10 hours on low.

"CHICKEN LICKIN' GOOD" PORK CHOPS
6 to 8 lean pork chops, 1-inch thick
1/2 cup flour
1 tbsp salt
1 1/2 tsp dry mustard
1/2 tsp garlic powder
2 tbsp canola oil
1 can chicken rice soup, undiluted

In a shallow dish or pie plate, combine the flour, salt, dry mustard, and garlic powder. Dredge the pork chops in the flour mixture.

Heat the oil in a large skillet and brown the pork chops on both sides. Place the pork chops in the slow cooker or crock pot. Add the soup. Cover the pot and cook chops on low for 6 to 8 hours or on high 3 1/2 to 4 hours.

Enjoy!

For more of Linda's slow cooker/crockpot recipes visit her at http://grandmasslowcookerrecipes.blogspot.com
For her large collection of old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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If you and your family are in the mood for a good and old fashioned type of meal that will stick to your ribs, you might want to learn how to make a delicious great northern bean stew and some quick and easy biscuits. This delicious stew recipe includes lots of great tasting ingredients that create a stew that even your grandmother will love to make and serve.

After rinsing and cutting up all the different ingredients for the stew, it really does not take that long to cook. Making the biscuits from scratch also adds a nice touch to any homemade meal you may create for you and your family. After mixing up the ingredients for the homemade biscuits, they do not take very long to bake and you will only be using 3 ingredients to make them. You can make them anytime you like whether you enjoy biscuits for breakfast, lunch, or dinner.

Recipe for Great Northern Bean Stew

What You Need

• 1 pound hamburger or ground beef


• 1 cup chopped onions


• 1 cup thinly sliced carrots


• 2 cups chopped cabbage


• 1 Tablespoon brown sugar


• 1 can chopped whole tomatoes with liquid 28 ounce


• 1 large can Great Northern beans and liquid


• 1 cup water


• ½ teaspoon thyme


• ½ teaspoon paprika


• ½ teaspoon salt


• ½ teaspoon pepper


• 1 Tablespoon vinegar


• ¼ teaspoon hot pepper sauce


• 1/3 cup chopped parsley

How to Make It

Using a 4 quart Dutch oven or a large saucepan or skillet you will add the hamburger or ground beef and chopped onions. Brown the meat and onions and then drain off the liquids.

Into the large saucepan, skillet or Dutch oven you will add the thinly sliced carrots, chopped cabbage, brown sugar, chopped whole tomatoes with liquid, Great Northern beans and liquid, water, thyme, paprika, salt, pepper, vinegar and hot pepper sauce. Stir to blend and combine all ingredients. Bring to a boil and then reduce the heat to the lowest setting. Simmer for about 15 minutes or until done.

Recipe for Quick and Easy Biscuits

What You Need

• 1 cup flour


• 1 cup biscuit mix


• 1 cup buttermilk

How to Make It

Preheat oven to 450 degrees Fahrenheit.

Using a medium to large mixing bowl you will add the flour, biscuit mix, and buttermilk and blend together by beating with a fork until the dough mixture begins sticking together.

Prepare a clean dry area by flouring it and then pouring the dough out onto the prepared area. Flour your hands and knead the dough. Roll the dough out until it is about 1/3 inch thick and then cut out the biscuits using a biscuit cutter.

Apply cooking spray to a baking sheet and then arrange the biscuits on the baking sheet. Place in the preheated oven to bake for about 10 to 12 minutes or until they are a golden brown. Remove from the oven and allow cooling for several minutes before serving with the Great Northern bean stew or any other type of meal you and your family will enjoy.

If you and your family enjoy a great tasting beef stew recipe, or you are searching for some delicious Brunswick stew recipes, you really need to visit us on our website today to find even more mouthwatering ideas to serve your family.

Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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One-dish dinners are cooked best in a crock pot and easy slow cooker recipes have now made it possible for you to ensure that your family can enjoy nutritious and healthy meals. This handy kitchen appliance can be your best friend if you know how to use it well because it is simple to operate, cost-effective and comes in a variety of styles and sizes. Easy slow cooker recipes are what you need when you have had a long tiring day and you need to cook a nutritious dinner in the shortest possible time. You could either opt for a vegetarian slow cooker recipe or even try your hand at international cuisines if your family is open to experimenting.

How To Make Easy Slow Cook Recipes Work:

• Alter the recipes to appeal to the palates of your family members like seasonings or spices or vegetables.


• Follow instructions carefully when doing layering because some vegetables like carrots take longer to cook. Usually the ones that take the longest to cook are placed at the bottom of the crock-pot and those that cook easily are placed on top.


• Unless instructions are diligently followed, you may end up with a meal where the vegetables end up raw!

Advantages Of Healthy Slow Cooker Recipes:

1. They are very easy to handle and give you the flexibility to prepare different kinds of delicious meals for your family.

2. All you need to do is to combine ingredients and let it cook in the crock-pot over a gentle flame.

3. Saves you time during which you can complete other household chores.

4. Healthy slow cooker recipes can be prepared easily because most recipes typically demand healthy and nutritious ingredients which can be cooked over a long period of time so as to retain all the essential healthy vitamins and minerals as well as preserving its deliciousness.

5. Healthy slow cooker recipes are also cheaper and simpler to make, especially for those who have neither the time nor the patience to cook an elaborate dinner.

6. This type of cooking is hassle-free and safe because they involve lower temperatures and gentle heat. With a timer, it can be left unattended as well.

7. The lengthy cooking time lets the flavour get distributed better and the lesser temperature prevents the food from getting burnt or getting stuck to the bottom of the container unlike in an oven.

8. Most convenient for large gathering meals or holiday treats like a Thanksgiving dinner.

For a vegetarian slow cooker recipe, wherein the majority of ingredients are derived from non-animal sources, it can prove to be very valuable and convenient. While cooking beans or making pea-based soups and stews, these cookers are the best. Root vegetables or heavy vegetables like squash are best cooked in a crock-pot as are soups made from grains. All in all, when you want a nutritious and light meal for your family that can cook on its own and demands little effort on your part, easy slow cooker recipes are your best bet.

Easy slow cooker recipes allow you to prepare a nutritious meal in the shortest possible time. Please visit the given link to know more about healthy slow cooker recipes.

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So many people associate venison with chili and stew, it never occurs to them that there are such things as venison oven recipes. I thought that too, and then I discovered that I could actually cook my venison inside the oven and not just on top of it.

The two best ways to cook venison in the oven are venison roasts and venison casserole. They're delicious and easy, and you almost always have leftovers. (They also make your house smell fantastic). There are many ways you can prepare roasts and casseroles, but it's good to have an old standby.

My favorite roast is Venison Salt Roast. All you have to do it get a 3 to 5 pound bag of coarse salt (table salt won't work). Mix the salt with some water so you can mold it. Put the roast in a roast dish and cover with the salt. Cook at 200 degrees until internal temperature is where you like it (yes, you'll need a cooking thermometer). How long this takes will depend on the size of your roast. I find a 3 to 4 pound roast will cook in about 90 minutes. The salt will form a hard crust around the meat. Chisel it away for the most tender roast you've ever had.

My favorite Venison Casserole harkens back to my childhood. You'll need 1 box of egg noodles, 1 lb of ground venison, 1 can to cream of mushroom soup, frozen peas, and regular potato chips. Brown the meat and cook the noodles. Then Mix everything except the chips together in a casserole dish. Crush chips and sprinkle them on top. Cook at 325 degrees for about 20 minutes.

Of course, there is much more you can do with venison in the oven. Experiment! It's fun.

Susan Rose is creator of The Hunting Widow's Guide to Great Venison Cooking, greatvenisoncooking.com, a collection of venison recipes and instructions on how to prepare venison so that it is a culinary treat. She is currently compiling the recipes for a venison cookbook and encourages people to submit recipes.

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Cuts of meat usually taken from the lower chest or from the lower breast of meat animals is called, brisket cuts. As all meat animals will have brisket cuts that can be cleaved from their meat, the term, brisket, is generally used for veal and for beef. Remember that veal is meat cleaved from calf's meat while beef is cleaved from adult or full-grown cows.

Some popular meal dishes that use brisket cut meat from beef in their preparation include Chinese beef brisket soup, Dutch beef brisket, apple glazed brisket, barbecued brisket, beef brisket Tex-Mex, pulled brisket sandwiches, smoked beef brisket and pot roast beef brisket.

By far, one of the best ways to prepare this meat for cooking would be to prepare your cuts as meat meant for Chinese soup, a favorite and a well-known comfort food. When you prepare cuts of beef meat for Chinese brisket soup, you must tender the meat over low heat with the meat's fat turned to face the underside of your cooking pot's lid. Placing the beef meat cuts in your cooking pot this way, allows the fat from the brisket meat to melt over unto to the boiling water. The fat that slowly dissolves while you boil the meat for Chinese beef brisket soup, adds a lot of savory flavor to the soup that is being prepared. The fat enhances the taste of your brisket soup, making it all the more palatable as you chosen comfort food.

One boils meat with the fatty parts of the meat facing the top because melting the fat,off the brisket cut meats,in this slow fashion ensures that the tougher parts of the brisket meats become tender and become softer. Beef meat cooked to be tender and soft for soup based dishes, makes these soup dishes favorable picks amongst those who dine with you or those who cook for.

Aside from cooking your beef cuts with the fat of the meat cuts melting as slowly as it takes for the tough parts of the brisket meat to become tender, when you are preparing the brisket for Chinese beef brisket soup, you must also add a full tablespoon of ground anise powder to the water where the meat is boiling for your soup. Also, adding some fish sauce with the required soy sauce that is needed to flavor your Chinese beef brisket soup, gives your soup the taste of Chinese food house cooking that foodies enjoy.

Please click these links if you want to know more about best way to cook brisket or how to bake chicken in general.

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One of the best fish stew recipes I learned is this one which is an easy dish to make with fantastic taste with only a few ingredients. The clam juice is what gives this recipe the tasty results. Easy to prepare and works best with Tilapia Fish, I am pretty sure you will find this absolutely delicious!

Ingredients
6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
2 tsp of tomato paste.
8 oz of clam juice
2/3 cup dry white wine
1 1/2 lb Tilapia Fish fillets cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
Salt

Method

1 Heat olive oil in heavy large pot over medium-high heat. Add chopped onion and garlic and saute for 4 minutes and you can also add some celery and mushroom at this point for added flavor. Add parsley and stir for 2 minutes. Add tomato and tomato paste and let cook for 2 minutes longer.

2 Add clam juice, dry white wine, and fish and simmer until the Tilapia fish is cooked through, that should be less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

This fish stew goes well with fresh bread and i should say it's the prefect meal to compliment it. Preparing it with salad is also a great tasty idea. You can also be a little creative over this fish stew recipes as you can do things a little differently as you prefer such as increasing the amount of tomato paste. Or you can forgo the salt and substitute the clam juice with white wine for those with allergies to it, it will do but not as tasty. Or skip the tilapia fish altogether and substitute with 1 1/2 lbs of shrimp and scallops.

Quick and Easy Tilapia Fish Recipes has the most comprehensive collection of recipes you want handy when cooking the Tilapia Fish. And for a delicios fish stew check out Quick and Easy Recipes | Tilapia Fish Stew

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There is nothing better than hamburger stew on the open flames of the campfire and there are some wonderful recipes that even the least experienced cook can handle on the outdoor fire ring. Here is a recipe that any cook would love to have in their recipe files to make camping. You should first start with the perfect fire and it will make the difference in how hot the charcoals are, they will be ashy and gray. Depending on how hot the coals are will determine how fast the stew will cook. You can prepare the ingredients at home before your trip to eliminate some of the work when you get to your campsite. Chop your vegetables prior to your trip. Chop your celery, carrots, onions, and potatoes mix with salt and pepper then place in a zip lock baggy. Be sure to place them on ice or in a cooler so they do not turn brown.

Ingredients

. 1 -1/12 pound(s) ground beef
· 1 -2 c chopped carrots
. 2 celery stalks (diced)
· 1 medium onion, chopped
· 4 -5 medium potatoes, chopped
· 1 bag frozen peas
· 1 package onion soup mix
· water
· salt and pepper
· oregano or basil
· 1 loaf french or sourdough bread

Brown the meat in a large cast iron pot or dutch oven. Add the carrots, celery onions, potatoes and onion soup mix with enough water to cover. Cover the pot and simmer until the potatoes are tender (about 20-30 minutes). Slice and butter the bread. Wrap it in foil and place near the fire so that the bread will toast from the heat of the fire. Add the peas to the pot. Season to taste with salt, pepper and oregano or basil. Simmer until the peas are hot. Serve with the warm bread. Yummy, there is nothing better then campfire cooking

Another recipe that you cook on the campfire is Brunswick stew. You can also eliminate the chopping, dicing, and cutting for home prior to your camping trip.

Ingredients

· 3 pound(s) stewing chicken (cut up)
· 2 pound(s) beef stew meat
· 2 bay leaves
· 1 tsp thyme, parsley
· 3 stalks celery
· 2 onions
· 1 Tbsp black peppercorns
· 2 Tbsp salt/pepper Blend
· 2 cans tomatoes (cut up)
· 2 cup carrots (peeled and chopped)
· 2 cup celery (chopped)
· 2 cup onions (chopped)
· 3 large potatoes (diced)
· 2 cup lima beans (frozen)
· 3 cup corn (fresh off the cob)

Directions

Add chicken and beef stew meat to dutch oven then place on the hot coals. Add bay leaves, thyme, parsley, celery stalks, onion wedges, salt and pepper blend and peppercorns. Simmer covered until chicken and beef are thoroughly tender, about 2 hours. Remove meat and set aside to cool. Strain the stock and discard veggies and herbs. Skim off some of the fat. Add tomatoes, carrots, chopped celery, onions, potatoes, lima beans and corn to strained stock. Simmer uncovered until all vegetables are tender, about 30 to 45 minutes. Bone chicken and remove pieces of ham hock from the bone. Return meat to pot.

Ian Pennington is an accomplished niche website developer and author. To learn other Campfire Cooking Recipes [http://campfirecookingtips.info/campfire-cooking-recipes-hamburger-stew], please visit Campfire Cooking Tips [http://campfirecookingtips.info] for recipes, current articles, and discussions.

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This is a really good recipe and it is very easy to make. Once you have browned the meat and added all of the other ingredients it will basically cook itself. It will be good for any occasion or party. It will warm cold bones after a day out in the cold.

Ingredients you will need: 2 lbs of Lamb stew meat or Beef, or a combination of both, 2 C of Onions diced, 2 C of Yukon Gold Potatoes, 4 C of Beef broth, 1 C of Carrots, 1 C of Frozen Peas, 1/2 C of Dark beer Guinness Stout if you prefer another dark beer that is okay too, 2 Tbs Garlic (fresh), 2 Tbs of Tomato Paste, 1 Bay leaf, and a couple of Thyme sprigs, 1/4 C of AP Flour, 1/4 C of Canola oil.

First you will dredge your lamb, beef or both in the flour, you will need to make sure that all of the meat is coated in the flour. You can add pepper to your liking to the meat at this point if you prefer or you can wait until the very end to do so. You can add a very small amount of salt but I recommend doing it at the end of the cooking process to make sure you do not add too much. You can always add but you can not take it out if you know what I mean . You will take a large pot and add your oil and get it over a medium heat. Then you will add your meat and get it to a nice brown color. Then you will add your tomato paste and cook it off for about 5-10 minutes, add you garlic and let it bloom for about 1-2 minutes. Then you will add your beer and let it cook for about 3-5 minutes. Then add all of the other ingredients and let is simmer until the potatoes can be easily forked through. You will remove the Bay leaf before you serve the Irish Stew. You are now ready to serve this stew. I would serve it with a bread or a cornbread being form the South. You can serve it with whatever you like. Good luck and Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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For people who like eating very delicious and juicy food, then they may consider slow cooker stew recipes. If time is of the essence then may be this method of cooking would not be very appropriate for you. Still you can make it work for you if you love cookery and are willing to try it. If you are the kind of person who has very busy schedules, then you may choose to prepare the recipes quickly then put your food in the slow cooker. The outcome will definitely be so lovely with very tender and mellow.

One can slow cook fish, beef, mutton, vegetables and many other ingredients with the results always as good as intended. Here is one of the simple recipes that will leave ones mouth watering. The ingredients include ¼ cup of all-purpose flour, 2 pounds beef well cubed, ½ teaspoon salt and the same amount for the black pepper, 1 onion sliced, 1 bay leaf, 1 clove garlic crushed, 3 cubed potatoes, 4 carrots chopped, 1 stalk celery chopped, 1 ½ cups beef soup, 1 teaspoon Worcestershire sauce and 1 teaspoon paprika.

After doing the preparation of these constituents, the next thing to do is to put the slow cooker stew recipe to the test. The first thing for one to do is to put the beef in the slow cooker. Take another separate bowl and put together salt, pepper and flour mixing them well. Take the flour mixture and add it to the beef stirring until all the meat is covered. Now, add all the spices, herbs, soup, sauce and vegetables altogether to the cooker. Make sure that you blend all the ingredients together. You may choose to simmer under low setting where the food will cook for longer time that is, up to 12 hours.

You may also choose the high setting where the food cooks for lesser hours that is, 6 hours. Now you have your food ready for serving. Do you see that if you had a busy schedule, you could walk to the market and do other chores as your food slowly cooks to perfection. This method of cooking is very great because you end up with very tasty and tender meat without necessarily being physically present to supervise it cook. All you need to do is to set your timer and the cooker settings and be there in time to switch of the heat.

Cookery is fun and when the expected results will make people so satisfied, its worthy trying. For persons who like doing things in a hurry and be out of the business in no time, this method may not be what would please you. Being patient, enough is all that it takes to produce yummy foods that your whole family will reward you. slow cooker stew recipes are there to give you all that you have been missing in all your cooking, tenderness. Try any of the ingredients and the results will delight you. Just research more and learn more of the recipes available. You will greatly thank the slow cooker for the appetizing delicacies.

G. Smitty is a writer who loves to discuss many topics ranging from beef stew recipes to professional basketball. Thanks for reading!

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With the temptation of fast food, processed meals, and eating out, it's difficult to spend time to prepare good, healthy, home-cooked meals. If you're like many, the last thing you want to do after coming home from work is prepare a gourmet dinner. By using your crock pot and spending 5-10 minutes each morning, you can come home to delicious home-cooked meals without hours of preparation right before dinnertime. Below are three quick and easy chicken crock pot recipes you're sure to enjoy, and each with 7 ingredients or less!

Salsa Chicken

Ingredients:

6 boneless skinless chicken breasts

1 ½ cups salsa

1 tsp ground cumin

3 tbsp lime juice

Spray crock pot with non-stick cooking spray. Place chicken in slow cooker, pour salsa over chicken. Cover and cook on low 6-7 hours or high 3 hours, until chicken is tender and no longer pink. Stir in cumin and lime juice, cover and cook an additional 15 minutes.

Note: For an extra spicy kick, add a pinch of ground red chili powder with the cumin and lime juice.

Lemon Chicken

Ingredients:

4 boneless skinless chicken breasts

¼ lemon juice

1/3 cup water

2 cloves minced garlic

1 tsp thyme

Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Combine juice, water, garlic, and thyme in a small bowl, pour over chicken. Cover and cook on low 8 hours or high 4 hours.

Ranch Chicken

Ingredients:

6 boneless skinless chicken breasts

1 can condensed cream of chicken soup

1 envelope ranch dressing mix

½ cup water

½ cup sour cream

2 tbsp ranch dressing

2 tbsp flour

Spray crock pot with non-stick cooking spray. Place chicken breasts in crock pot. In a small bowl, combine soup, ranch dressing mix, and water; pour over chicken. Cover and cook on low 8 hours or high 4 hours. Remove chicken from crock pot. Stir in sour cream, ranch dressing, and flour; replace chicken. Cover and cook on high 20 minutes.

Note: Ranch chicken leftovers are perfect for sandwiches, chicken tortilla wraps, or a tasty chicken casserole.

Visit Natalie's Recipes for more quick and easy chicken crock pot recipes.

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

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Quinoa is a versatile and delicious ingredient and, if you like to cook meals in a slow cooker, it might interest you to know that it can be cooked via this cooking method. Quinoa can be substituted for any grain in recipes although, technically, it is not a grain itself. It is the seed from a leafy plant. This ingredient is rich in iron, fiber, potassium, protein and other vitamins and minerals, hence its recent popularity. It is easy to digest too.

This ancient crop will grow in the mountains, in dry climates or in poor soil, making it an important staple in some regions. It is grown in the Colorado Rocky Mountains and in South America, although it originated in the Andes. You can get it in big grocery stores and health food stores.

Recipe for Crockpot Quinoa Stew

This hearty stew, which serves six people, is high in protein and low in carbohydrates. This is a healthy yet delicious slow cooker recipe, which is idea for vegetarians and anyone who loves this delicious ingredient. You can serve it with sesame seeds or grated parmesan on top.

What you will need:

• 2 diced potatoes


• 2 cups brown lentils


• 2 tablespoons tomato paste


• 2 finely chopped cloves garlic


• 7 1/2 cups water


• 1/2 diced sweet potato


• 1 teaspoon soy sauce


• 1/2 cup quinoa


• 2 tablespoons miso


• 1 teaspoon dried mixed herbs

How to make it:

Rinse and drain the grains, picking out any stones. Put them in the crockpot. Add the tomato paste, herbs, potato, sweet potato, and six cups of the water. Cook for three and a half to four hours on high.

Add another cup of water halfway through the cooking time, when the stew is becoming thicker. When everything is tender, turn off the crockpot, add the soy sauce and let it sit for thirty minutes. Combine the remaining half a cup of water with the miso and stir this in the stew.

Recipe for Crockpot Chicken and Quinoa Soup with White Wine

You can use any kind of quinoa for this soup but the red variety seems to have more texture than the others do, which can go mushy. You might like to add mushrooms or celery to this recipe too.

The recipe itself is quite versatile so add anything you fancy or any vegetables that need to be used up. All the flavor comes from the chicken, vegetables, broth, and wine so use good quality ingredients.

What you will need:

• 2 cups water


• 1 minced onion


• 3/4 cup white wine


• 2 cups chicken broth


• 1 cup rinsed and drained red quinoa


• 2 teaspoons dried thyme


• 2 chicken thighs or breasts


• 3 tablespoons butter


• 6 peeled, chopped carrots


• 1 teaspoon salt

How to make it:

Add everything to the slow cooker and cook on high for four hours. Alternatively, you can cook it on low for eight hours. Shred the chicken and stir it into the stew before serving.

If you are interested in making some of the best crockpot recipes you will be delighted to find out that there are literally hundreds to choose from, including such delights as chili con carne, various soup recipes and even classic crockpot beef stew.

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

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This quick and easy beef stew is so simple to throw together and has become a staple recipe for our family. I love that it only take a few fresh ingredients and very little prep time to come out with a great tasting dinner. Comfort food, no hassle, and a toasty stew for dinner. What more could a girl want?

The Ingredient List:

1.5 lb. stewing beef
1/2 C. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
3 Tbsp. cooking oil
1 1/2 C. water
2 onions, sliced and separated
3 potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced

** A note about the beef - you can buy anywhere from 1 pound to 2 pounds depending on how "beefy" you want things to be. I find that for us around 1.5 pounds is a good measure. Also, it does not have to be the pre-cut stew meat package. I honestly just buy whatever is on sale that day. If it needs cutting up, no big deal. Get what's fresh and looks the best at the time.

Cut meat into bite-sized pieces if you need to.

Combine flour, salt, and pepper in a bowl or bag. Put pieces of meat in bag or bowl, a handful at a time, and shake or toss to coat. Reserve flour.

Brown meat in oil on all sides. Add water, cover, and cook over low heat until tender, generally about 2 hours. Add vegetables to pan and continue cooking until vegetables are tender, about another 30 minutes. If desired, thicken with reserved flour or a bit of cornstarch.

Serve with your favorite side salad, some flaky biscuits or a nice crusty bread for a complete and delicious meal.

Did you know that planning your meals ahead of time can save you hundreds of dollars on groceries and reduce the amount of time you spend in the kitchen?

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Hungary's most famous dish is almost certainly goulash. Variations of the dish are eaten not only in Hungary itself, but in many other countries. However, since the dish has been adopted by people of so many nations, and in each case adapted to suit local tastes and use local ingredients, many people are surprised at what Hungarian goulash is really like.

In Hungary, goulash is known as "gulyás" or "gulyásleves". It is prepared as a soup (not a stew), in a cauldron (known as a "bográc") over a fire, and is the traditional food of the herdsmen and cattlemen who work on the Great Hungarian Plain (which lies in the South and East of the country, and also extends into several of Hungary's neighbours).

The first step in preparing goulash is to cut meat into chunks. Beef shoulder, shin or shank is normally used, and after cutting, the meat is seasoned with salt and pepper, and then paprika added. The beef is then browned, chopped onions are added, and then water or stock to make the soup. The soup is slowly simmered, and during this process becomes much thicker as the collagen in the meat gradually turns to gelatin. Depending on the chef's preference, a variety of other ingredients may also be added to the soup, including hot peppers, tomatoes or tomato juice, herbs, and chopped potatoes (starch in these also helps thicken the soup). Additionally, some white wine vinegar or white wine may also be added to round out the taste.

By S. Tanna. Discover Hungarian Recipes including Goulash at http://www.downloadfocus.com/cat_recipes_hungarian.php

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Is the Sunday family dinner dead? Few traditions are as well loved as the family Sunday dinner. But, in today's fast paced culture, are people still taking time to get the family together to enjoy a good meal on Sunday afternoon? Sure they are, and what better way to get a great meal prepared without a lot of fuss than with a slow cooker. Very popular recipes are crock pot recipes for pot roast.

But crock pots cook slowly, and your family eats their main meal early on Sunday. How can you have food ready in time? Slow cookers have a high setting that cooks the food in about four to five hours, so just as you do during the week, pop the ingredients in the slow cooker before you head off to church or whatever activity you partake in, and the food will be done when your family is ready to eat later on that day.

Since roasts are a family favorite meal for anytime, but especially on Sunday, here are a couple of easy and delicious crock pot recipes for pot roast to try.

Easy New England Pot Roast

3-4 lbs beef roast
8 small red potatoes, cut into quarters
8 medium carrots, cut into chunks
1 small onion, chopped
1 - 8 oz jar prepared horseradish
1-2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 cup water
2 tablespoons cornstarch
2 tablespoons water

Place potatoes, carrots, and onion into your crock pot. Place beef on top of vegetables. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef. Cover and cook on high for 4-5 hours or until beef and vegetables are tender. Remove 2 cups of juices from slow cooker and put into small sauce pan. Mix corn starch with 2 tablespoons of cold water and then add to juices. Bring to a boil while stirring constantly until thickened. Serve gravy over meat and vegetables.

Beef Roast and Sour Cream Gravy

1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed

Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on high for 4 to 5 hours. To make a gravy, pour off 3 tablespoons of drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling before serving.

Crock pot cooking tip: During long cooking times, dry, ground herbs and spices may dissolve, so a good tip is to always add your ground spices closer to the end of cooking time. For the best flavor enhancing, use whole herbs and spices because they tend to release their flavor over time and work very well in crock pot slow cooking.

And now I would like to invite you to visit Family Crock Pot Recipes http://familycrockpotrecipes.com for more crock pot cooking tips and 
crock pot recipes for pot roast. While you're there, be sure to sign up for my free newsletter.

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Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.

Stew:

3-4 medium potatoes, cut into small chunks

3-4 stalks of celery, sliced

2 cups of whole baby carrots

1 ½ cups frozen peas

1 ½ lb boneless, skinless chicken breasts, cut into chunks

1 can low fat cream of chicken soup

1 can low fat cream of celery soup

½ cup low fat milk

½ cup water

1-2 tsp poultry seasoning (according to taste)

½ tsp fresh ground pepper

Dumplings:

1 ½ cups all purpose flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

1 egg, beaten

3 tbsp melted butter or margarine

2/3-1 cup milk

Directions:

1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last ½ hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.

Enjoy!

Pat Lockhart is the author and publisher of the website: SuperCookbooks.com a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes from food produced locally in the Okanagan region of BC, Canada. We welcome submissions to this and other cookbooks. Visit our website at: [http://www.supercookbooks.com]

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Filipino food is an interesting cuisine. It has evolved over hundreds of years, from basically Spanish and Mexican roots. It has also received influence from many other cuisines such as Japanese, American, Indian, Arabic and Chinese.

The staple of Filipino cooking is rice that is usually served steamed. Leftover rice can then be added too many dishes, turning then into delicious second meals. An example of this is sinangag, which is fried rice oftentimes prepared with garlic and onions. It is typically served with fried eggs and cured meat, sausage or fried hotdogs.

Rice is an ingredient used in all meals from breakfast, lunch and dinner to desserts and afternoon snack. This afternoon snack time is referred to as Merienda, which is the same concept as afternoon tea.

Other staples include seafood of many different varieties. Milkfish, shrimp, grouper, mackerel, clams, blue marlin, squid, eel and crabs are just a few popular seafood ingredients, commonly used.

Kinilaw is a popular raw seafood salad. It is made by marinating fish or shrimp in ingredients including vinegar, onions, several spices and coconut milk.

In the eyes of traditional Filipino cooks, seafood should be used in its freshest state. This is why the seafood in many recipes, is left uncooked.

Cooked fruits and vegetables are often seen on Filipino tables. Bananas, coconuts, tomatoes, potatoes, purple yams, kamote (sweet potatoes) and carrots are utilized, year-round.

Coconuts are actually used in a variety of dishes. Guinatan are dishes of meat and vegetables, cooked in coconut milk. Bibingka is rice pudding, made with coconut milk, baked in a clay oven. It is topped with salted duck eggs and thick jam called macapuno.

Kamote and plantains are used to make a delicious skewered snack. They are each cut into small cubes, rolled in brown sugar and then grilled, on a stick, to make a yummy caramelized dessert.

The majority of Filipino recipes are a combination of spicy, sweet, sour and salty flavors. It is interesting to note that even though spices are readily used most dishes are not overly spiced. Many believe that this cuisine is somewhat bland and mild.

Common cooking methods include: deep frying, barbecuing and pickling. Stew-type meals are very popular, as well. Adobo is one such meal. It is chicken or pork that is stewed in a sauce made with peppercorns, vinegar, garlic and soy sauce. It is sometimes served dry, by boiling the liquid dry. This concentrates the flavors, immensely.

Filipino food is a unique and exotic cuisine that blends a myriad of flavors to deliver a deliciously interesting dining experience.

Richard Gaison is a contributing writer for Filipino Food and Recipes

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Q: So, what exactly is ratatouille?

A: Made up of all sorts of vegetables, ratatouille is most comparable to a vegetable stew. A versatile dish in its own right: it can be served hot, cold, or even lukewarm. Call it an appetizer, call it your main course, whatever you want to call it, it's a classic French dish, namely from the Provencal region. Some serve it with meat and potatoes, others on a bed of rice. Ratatouille bears no burden of restrictions. And for all you leftover lovers, many contend that ratatouille actually tastes better the day after it is cooked. Chocolate and Zucchini even calls it an "ideal make-ahead dish." So try it out!

Q: Ok, fine, then how do I prepare it?

A: Its main ingredients are usually tomatoes, aubergines (French for eggplants), courgettes (French for zucchinis), onions, garlic, and some variety of bell peppers. Some cook it with meat, but many French chefs note that it is important to prepare all of the vegetables separately before adding them to the aggregate stew. French chef Phillipe Aubin will back me up on that, but he also claims that aubergines (eggplants if you recall) are not used in the "authentic Ratatouille Nicoise." But after you've decided which vegetables you plan to use and have prepared them, you sauté them all together in an olive oil with some salt, pepper, and a bay leaf for extra flavor. Fine Cooking writers will hit you over the head if you simmer or boil the vegetables together. Ratatouille should not be mushy!

Q: Where did the name come from?

A: We have established that the name is clearly French, but there seems to be some disagreement in the name's actual etymology. The most reliable source to speak on the matter, Merriam Webster Dictionary, claims the word is a "blend of ratouiller, to disturb, shake, and tatouiller, to stir." Most accept that the word touiller, to stir, influences the second component, but the Wikipedia entry for ratatouille says that "rata" was French army slang for chunky stew. Clifford Wright agrees!

Q: When did the idea come about?
A: The first muttering of the word ratatouille happened in 19th century Provence, France. If you find out who came up with it, let me know!

Q: What other interesting facts can you tell me about Ratatouille?

A: Well, you might be excited to know (if you're reading this during the summer) that ratatouille is often prepared during or at the end of the summer, as most of its vegetable components are in season then. That might also be part of the reasoning behind the release date of the Disney movie. This recipe will prove it: summer ratatouille. Also, it was originally considered a poor farmer's dish, according to Aubin (referenced earlier), as it requires no particularly expensive ingredients.

I hope I answered all your questions, if you have any more, feel free to let me know and I'll do my best to find out!

Oh, and don't forget to try out Kitchen Garden Ratatouille for a recipe more unique in the way that it incorporates cheesy polenta into the mix.

Hillary Marshak is a writer and editor for Recipe4Living.com, an up and coming recipe sharing Website. For more articles like this, or for a large collection of recipes, visit Recipe4Living!

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Now and then the weather gets rainy and cold and if you are looking for a warm, filling meal to make things seem cheerier, crockpot chicken recipes are the ones to pick. You can find a great variety of crockpot recipes that offer fantastic selections for many different meals, but one of the all-around favorites is chicken stew.

If you are going to be home while it is cooking, you will be willing the time to pass quickly so you can eat soon because it smells so delicious and if you will be away for a while, you will be so glad when you arrive home and the fresh aroma of homemade stew hits you as you open the door.

In the morning, the ingredients are added to the crockpot, the temperature set to LOW, and the ingredients stirred together. The lid is placed on top and everything cooks just as it supposed to do, leaving you to dish the stew in bowls. Either warm biscuits or warm bread can accompany the meal and satisfy those at the table.

You can add a lot of color and flavor to crockpot chicken stew by putting in peas, carrots, green beans, corn, and onions. Celery is another option for vegetables, as are green onion stems cut finely. Sometimes the vegetables will not be fork tender and if this happens, keep on cooking them until they are. Even though some tend to think of stew as a winter meal, it is good any time of the year. It is healthy, filling, inexpensive, and when using a crockpot recipe, easy to make.

Flavorful Crockpot Chicken Recipes

Herbs are another thing that create such an excellent taste in the chicken and vegetables. If you have friends or family coming for dinner, chicken stew is an ideal dish to serve. The fragrance will greet them when they enter the house and have them feeling hungry very quickly. You can find many quick easy appetizers recipes that will complement the dinner and perk up their appetite a bit more for dinner. Some of the herbs that might be included in the recipe you choose are thyme, rosemary, paprika, and sage. Sometimes a dash of white pepper will bring a more intense flavor to the chicken and have people guessing what the ingredient is that made it all so special.

When choosing a chicken stew recipe for your crockpot meal, be sure to pick one with ingredients that you and your family like. If someone does not care for carrots, cut the pieces of carrot large enough that you can dish up their stew with no sign of carrots. Even if you select an easy recipe, the finished flavor is always good and sometimes incredible. Herbs, vegetables, chicken, and spices, along with the broth of the cooked meal, cook well together, blending during the hours spent cooking in the crockpot.

Cooking meat and vegetables together at a low temperature allows the flavors to come out, combine, and stay delicious. In Europe, slow cooking has become recognized as one of the healthiest ways to prepare meals and many countries, such as Italy and Slovenia and in Asia, Japan, are proud to be called slow food countries, using healthy local produce and meats while creating enticing meals with recipes usually native to their country.

Celebrate with one of these delicious recipes tonight.

Chicken and mushrooms are popular in crockpot recipes as well as in special crockpot chili recipes. If you enjoy cooking with meats, vegetables, spices and more, why not try out some easy crockpot chicken recipes?

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

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I love spaghetti with meat sauce. The best thing about the sauce is that the more it cooks the better it gets. I used to make spaghetti sauce only on the weekend because I would start it in the morning and then watch it simmer until early evening. Recently I came across a meat sauce recipe that combines my favorite ingredients but cooks in a crockpot.

CROCKPOT SPAGHETTI SAUCE

Ingredients

1/2  pound Italian sausage

1/2  pound ground beef

1 1/2 medium onions, chopped (1 1/4 cups)

1 cup sliced mushrooms

3 cloves garlic, finely chopped

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (14 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 Tbsp. dried basil leaves

1 1/2 Tsp. dried oregano leaves

1 1/2 Tsp. sugar

1/2 Tsp. salt

1/4 Tsp. pepper

1/4 Tsp. crushed red pepper

Directions

In a large skillet, cook sausage, ground beef, onions, mushrooms, and garlic over medium heat for about 10 minutes or until meat is no longer pink. Stir occasionally. Drain.

Spoon sausage and beef mixture into 5 quart crockpot. Add remaining ingredients and stir to mix.

Cover and cook on low heat setting for 8 to 9 hours.  

This recipe make 12 1/2 cup servings.

Quick Tips

Coat crockpot with cooking spray for easier cleanup.

Use pre-cut onions and minced garlic.

Use pre-sliced mushrooms in a jar or frozen mushrooms.

Spaghetti and meat sauce is a special meal at my house. We like to pair it with a fresh garden salad made with romaine lettuce and crunchy garden vegetables (carrots, radishes, and celery) and garlic bread. Since this recipe serves 12,  I usually take some to work the next day and share it with my staff.

Judy Scuderi is an Information Specialist in Florida. She is an avid reader and collector of cookbooks and recipes.

Check out her blog at:

http://www.floridamuse.wordpress.com

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CREAMY CHIPPED BEEF DIP

Ingredients:

16-ounces Cream cheese, softened & sliced

4½-ounces (2-jars) Dried beef, chopped

1-cup Cheddar cheese, shredded

½-cup Sliced green onions

1-teaspoon Dry mustard

1-teaspoon Salt

½-teaspoon Pepper

½-cup Chicken or vegetable broth

Instructions:

Combine softened sliced cream cheese, chopped dried beef, shredded cheddar cheese, sliced green onions, dry mustard, salt, pepper and chicken or vegetable broth in a medium to large bowl. Pour mixture into a 2 to 3-quart slow cooker.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is melted and hot. Serve right away with bread, crackers, chips or veggies.

Makes 26 servings, 2 tablespoons of dip per serving

Note: If you don't have any broth on hand just use bouillon cubes with water and I have used milk and that works well. I have added 1/2-cup of finely chopped nuts for a little crunch or celery finely chopped. If you add the nuts or celery just be sure to add them in at the end so you keep the crunch.

You can find this recipe and many more at Cristie's Cookin. Submit your favorite recipe to win a "Gotcha Covered" apron. Check out Cristie's extra page for her unique specialty spices or her newly release novel "11.11.11".

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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When you are cooking a Crockpot beef stew, there are some important tips to keep in mind. While there are certainly a number of different recipes you can find, they all have different variances to them and the process can become very confusing. As long as you focus on these tips, you will be able to successfully create any of the different choices that you might find online.

The first tip is probably the most important. When you are making this Crockpot beef stew, it is important that you choose a fatty cut. While many people pick up lean pieces of meat, they do not offer the same flavor and the grease from these meats will end up giving your meal the depth you might find that they are normally missing.

Your next tip to keep in mind is that some vegetables should wait until later in the cooking process to be placed into the mix. The longer that these items cook, the mushier that they are going to be. Potatoes and similar vegetables are fine to put in at the start. These tend to need some extra time to cook. Carrots and celery can be added at the start if you want them to very mushy. If you wait until an hour before you serve them, you should find that they are tender and perfect.

Your third tip in the process of making a Crockpot beef stew is that using gravy mix in place of flour will add in some additional flavor. We find that this move not only deepens the flavor, but it should also help to maintain a good consistency inside of your stew. The best choice would be brown gravy mixes in this case as it is designed to help bring out the flavors of beef more than other choices.

Finally, for the perfect flavor consider adding in your spices at the start and use less than you might think. While these spices have all day to break down and mix with your stew, they will intensify. Putting in too much at the start will only result in your mixture being too spicy to eat. Here is a simple choice for a Crockpot beef stew that you can make.

Toss and Walk Beef Stew

What You Will Need

• 1 pound stew meat


• 4 large carrots cut


• 1 chopped onion


• 4 stalks chopped celery


• 2 diced potatoes


• 1/2 teaspoon of thyme


• 1/2 teaspoon of oregano


• 2 cups of water


• 1 packet of brown gravy mix


• Salt & pepper

How to Make It

Begin by preparing and washing all your vegetables, and then place them in the Crockpot with water. Next, add in your seasonings and your gravy mix. Blend it well until it has combined. Finally, add in your stew meat and stir well. Cook on low for about 8 hours and serve warm.

When you need the best crockpot recipes visit our website. There will you find a number of delicious choices from a crockpot beef stew to desserts and more.

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Every country has one or more dishes that it is known for. In the case of Hungary, the country's most famous dish is surely goulash, which is a type of thick beef soup. Of course, like many popular dishes, goulash has spread around the world, been adopted by people in many countries, and altered and adapted to suit local tastes. As a result of this, many people are surprised when they first encounter goulash prepared in the Hungarian style.

In Hungary, goulash, which is known as "gulyás" or "gulyásleves", is a soup, and definitely not a stew. It is also not made using hamburger meat (the typical preparation in the United States and Canada), but rather than using beef shank, shin, or shoulder. The Hungarian process for cooking goulash also differs from that of North America - whereas Americans and Canadians tend to think of goulash as a quick and easy comfort food - the Hungarian version of the dish is prepared by slow simmering in a cauldron ("bográc"), traditionally over an open fire.

The first step in preparing Hungarian goulash is to cut the meat into chunks. The chunks of meat are then seasoned with salt and pepper, and paprika added. The meat is then browned, chopped onions added, and next water or stock. The mixture is now slowly simmered. During this stage, the collagen in the meat tends to turn to gelatin, and the soup gradually thickens. Depending on the exact recipe, other ingredients may also be added, such as some tomatoes, hot peppers and chopped potatoes. Herbs are usually used to flavor the dish, and some vinegar or white wine may also be added.

By S. Tanna. Discover Hungarian Recipes including Goulash at http://www.downloadfocus.com/cat_recipes_hungarian.php

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A French dip sandwich is a hot sandwich made with thinly sliced roast meat, served on a baguette or French bread. It is normally served with the beef juices from the cooking process or with beef broth. This sandwich often comes with some broth or gravy on the side, although the original recipe for French dip sandwiches did not call for that.

Beef is not the only meat you can use to make this snack but it is the most popular choice. The French roll is dipped into the hot meat juices and then the sandwich is put together and served wet. It can also be double dipped. Spicy mustard is the condiment of choice with French dip sandwiches.

How This Snack Originated

There are two different restaurants in Los Angeles, California, claiming to be the birthplace of this succulent snack. One is the Cole's Pacific Electric Buffet and the other is The Original.

Both The Original and Cole's Pacific Electric Buffet have been in business since 1908 although Cole's claimed they invented the recipe in 1908 and the other restaurant gives 1918 as its birth date. Nobody knows for sure which of these restaurants invented the recipe.

Today, a lot of different diners, restaurants, and fast food chains serve this recipe. Sometimes the gravy comes on the side and sometimes the sandwich is already dipped.

Crockpot French Dip Sandwich Recipe

Slow cookers are wonderful for making recipes like this because you can cook a beef roast to perfection in there, until it is really succulent and literally falling apart. When you roast meat you run the risk of overcooking it and ending up with dried out meat but crockpot cooking is a moist cooking method so your beef is sure to remain juicy and delicious.

Put a lean beef roast in your crockpot with a can of beef consomme, a can of water, a package of Italian dressing mix and a package of au jus sauce mix. Cook on low for about nine hours. When the meat is done, it will fall apart easily. Shred the meat and pour the gravy into a serving bowl or individual gravy boats. Serve the beef on crusty rolls and dip them in the gravy.

You can serve spicy mustard with this snack if you want to and you might also like to serve a salad on the side or some kind of vegetable dish, to make it more filling. It is nice just served by itself though and you can enjoy this recipe for lunch, supper or as a meaty snack any time you fancy something hot and delicious.

Try it with the sauce on the side and try it with the sandwich already dipped. The results are slightly different although if you are making this for someone else it might be better to serve the gravy on the side so they can serve themselves and only take as much as they like.

One of the best ways to make a gravy recipe is to cook the meat in broth or liquid and then just thicken the resulting liquid up, to make a wonderful beef, chicken or turkey gravy recipe.

HomemadeGravyRecipes.com - Gravy The Way It Was Meant To Be - Homemade Good

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Talk about beef and most of meat lovers are already salivating. Imagine the appetizing aroma that will come out from your kitchen when you start cooking this stew. Several tested beef stew recipes will send your mouth watering. It is always wise to do research on what is available and put it to test. By the time, you exhaust all the recipes present; you would become a professional chef ready to contest for the hell's kitchen, even without going through any training. In case you are wondering what in the world what this is all about, it only means that it is almost impossible to do all the recipes available as they keep on adding new ones.

Here are a few recipes that one can use to prepare right in your kitchen. They include the roasted garlic beef stew, the old fashion with winter vegetables, the ginger and tomato beef short rib and the Irish stew among others. What one should note is that these stews have different ingredients that constitute them in order to be what they are but the main component is obviously beef. Since it would not be possible to exhaust explaining how people make all of them, the only recipe analyzed is the Irish beef stew.

The ingredients include, 3tablespoon olive oil, 2tablespoon parsley, 10cloves of crushed garlic, 425ml red wine, 1tbspoon thyme, 18 whole mushrooms, 12 onions small sizes, salt and black pepper, 175g bacon cut in strips, 11/2kg beef chopped into cubes, 3carrots cut quarterly, alternately 12 small size carrots washed and left uncut, 425ml beef or chicken stock 50g butter and 50gflour. With these constituents ready, you may be ready to put one of the most the aromatic beef stew recipes into action.

Using a heavy saucepan heat, the olive oil then put bacon plus beef and heat until they turn brown then remove from the pan. Put in the mushrooms, carrots and onions one at a time as you add seasoning. Return the meat back into the pot adding the garlic and the aromatic plant then add the beef stock/chicken plus red wine letting them to cook under very low temperature for one hour. Take another pan and heat butter and flour for a period of two minutes. Once the vegetables and the meat cook well, remove them and leave the soup. Heat the soup, add a tablespoon of the heated butter and flour mixture, and stir until it thickens then return the meat and the vegetables tasting. Garnish with chopped parsley and serve hot with a romantic accompaniment.

After preparing this wonderful delicacy, all that you are to do is to put it to the test and it definitely leaves you leaking your fingers with satisfaction. One can take this great stew at any time of the day. If there is any left over, you may take it in the next mealtime. Why not give these beef stew recipes a go and satisfy your appetite for meat. Next time you would choose another recipe and they are equally yummy.

G. Smitty is a writer who loves to discuss many topics ranging from crock pot stew recipes to professional basketball. Thanks for reading!

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There is nothing better then sitting down to dinner and enjoying that warm comforting sensation of a home made chicken stew. I enjoy that feeling and I would love for you to have that feeling. This meal used to mean hours in the kitchen cooking, however, thanks to modern-day technology, it can happen very easily with little time involved. All you need is a crock pot and a little prep time and you can make this instant hit.

Crock pot Chicken Stew
2 Bone-in Chicken Breast
6 cups of water
1 carrot
1 celery stick
1 bay leaf
pepper and salt

1 1/2 c carrots chopped into bite size pieces
1 c celery in bite size pieces
3/4 c noodles

In your crock pot combine your chicken, water, the carrot, the celery stick, bay leaf, and then salt and pepper to taste. This will make the most important part of your stew, the stock. You should let this cook on low overnight. In the mid morning pull everything out of the liquid. Discard the carrot, celery and bay leaf. Let the chicken cool for about 30 minutes so you can pull the meat off the bone and rip it up. Once you have pulled of all the meat and cut or ripped it into bite size pieces put it back in the crock pot and discard the bone and skin. Let that continue to cook on low. About two hours before you will be eating add the chopped carrots to the stew. Then when when you are 30 minutes from eating you will want to add you celery and noodles, you may also want to add a little more salt and pepper so go ahead and take a little taste. You can also add some corn, peas, or green beans if you would like. When the noodles are soft serve and enjoy.

Are you in need of quick and simple chicken recipes or maybe you want something more spectacular for a romantic night. Either way let me help you with Chicken Breast Recipes That Will Leave You Speechless.

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Nothing can create a meal like a few seasonings, a bit of liquid, meat or beans, and a crockpot. Whether you enjoy beef, pork, and poultry, or want to create the best dishes this side of the garden, the crockpot is the answer to your dreams. If there is a good recipe for what you are craving, the results are perfect. There is no turning, watching, or stirring. Some crockpots have timers, and will shut off when they have completed their cooking cycle.

Crockpot soup recipes, crockpot main course recipes, crockpot dessert recipes; it does not matter what it is, if it can be eaten, there are easy crockpot recipes for it. Taste and versatility are just another plus. Even new cooks can find a lot of easy crockpot recipes to make. Believe it or not, there are 4 ingredient crockpot recipes. Just put everything into the crockpot, stir it around, turn it on high, and wait until it is ready to eat.

If you are adventurous, try a few extra spices and herbs. Substitute one vegetable for another. If you do not care for carrots, use drained canned corn. A busy lifestyle adapts well to the crockpot and the opportunity to once again set a nutritious home-cooked meal on the table for your family. Using healthy fresh ingredients cooked at low temperatures blends the flavors for a great dinner. Because you have the crockpot covered, food stays moist. Once you discover what you can create with crockpot recipes and your crockpot, you will wonder why you it took so long to discover how wonderful this appliance is.

Beef Medley The Crockpot Way

Making a roast can be a scary thought, especially if it is for a special event. Why take chances when there is an easy way to get it done that is practically foolproof? Whether it is a birthday celebration or company for a holiday, our crockpot recipe for roast beef is an answer. It will find its way to your favorite recipe section. Luckily, you can refer friends who ask for a copy to conveniently print out their own.

Even if you do not know anyone who has made a roast in the crockpot, relax. It will be just as delicious as the ones you have seen pulled from the oven, maybe even better. It is easier, and cuts the cleanup time and washing down quite a bit. The flavors blend into the tender meat, and the aroma of a delicious dinner fills the household. Peppercorns add a great taste not usually found on oven-cooked roast beef.

Vegetables that go well with Easy Crockpot Beef Medley are green beans or Brussels sprouts. If you prefer mashed potatoes, hold the potatoes from the crockpot to boil and mash. The au jus from the crockpot is wonderful to put on the potatoes.

Easy Crockpot Beef Medley

What You Need:

• 5 pound beef roast


• 1 can beef broth


• 6 medium white potatoes, scrubbed and quartered


• 10 baby carrots


• 2 cloves garlic, sliced


• 1 onion, sliced


• 20 white peppercorns


• 1 package mushrooms, sliced


• Olive oil


• Salt, to taste

How To Make It:

Put a large skillet on the stove, turn the burner to high, and heat a teaspoon of olive oil. Sear the roast on all sides. Place the roast in the bottom of the crockpot dish, and put the remaining ingredients over it.

Cook for 8 to 10 hours on LOW Heat.

Serves 4

A lot of favorite crockpot recipes are suitable for slow crockpot cooking and if you enjoy a ready meal when you get home, you might like to try out other easy crockpot recipes which combine fresh produce and other quality ingredients for amazing results.

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

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Montreal is one of the most charming cities in Canada as well as in North America. Located along the pristine St. Lawrence River, the city of Montreal offers the rich taste of various ethnicities. Though the city is not only known for its Korean cuisine, but Montreal Korean restaurants are found everywhere.

Montreal shares a close cultural connection with South Eastern Asian delicacies. Today, authentic Korean cuisines offering the taste of Eastern Asia can be enjoyed at the Korean restaurants in Montreal. The city offers you a wide diversity of Korean restaurants to select from.

Most Korean restaurants in Montreal are unique displaying the rich culture of Korea. They are decorated using the traditional Korean plans and designs. So, let's find out the best Korean restaurants in Montreal to enjoy the authentic Korean taste!

Arirang

Situated close to Maison Bulgogi, Arirang is one of the best known eateries in Montreal serving guests MSG-free Korean cuisines. The list of menu includes the spicy stews, teok-bok-gi, stew made up of chewy rice cake and fish cake, all of which are available at a standard Korean fare. Another item worth-tasting includes garlicky beef bi bim bap which is served with vegetables, sliced beef and fried egg.

Korea House

The Korea House provides casual fine dining experience in a comfortable setting serving guests beer and wine. Out here you can enjoy a variety of authentic Korean dishes like Korean styled noodles, Bulgogi, fried dumplings, and Jap Tchae supplied with plenty of Korean garnishes like pickled cucumbers, bean sprouts, garlic chili, kamchi and the sesame oils. For the entertainment of the visitors, karaoke music is played on the restaurant premises.

Atti

Atti brings you traditional Korean dishes available at Korean fare. You will find call buttons and old Korean print décor at every table for signaling the waiters. An upscale and modern ambiance, you will find popular dishes like bibimbap, bulgogi beer haemul kimchijeon, and tasty pancakes studded with kimchi and seafood chunks all of which calls for a wonderful lunch or dinner. Most vegetarians will like the vegetarian tofu stew and sweet potato noodles with vegetables served at this Montreal restaurant.

La Maison Bulgogi

La Maison Bulgogi serves a wide variety of Korean cuisines at a convenient Korean fare. This small space and minimal décor outlet specializes in serving marinated beef, bulgogi, spicy stews, dol sot bi bim bap, rice, beef and vegetables served in piping hot stone container or pot.

Hwang Kum

Hwang Kum is one of the most notable Korean restaurants in Montreal serving you the most authentic taste of Korean dishes. It offers you unpretentious décor and calls for a wonderful lunch spot in Sherbrooke street area. And the restaurant offers you a bistro styled dinner at night.

Koko Restaurant & Bar

The Koko restaurant and bar located in Downtown Montreal is one of the newest entrants in the gourmet scene of the city. This warm and congenial space serves you a collection of certain eclectic menu of Asian inspired dishes. You can find sushi menu, Asian fusion menu of various regional cuisines that include Korean cuisines like Kimchi side dishes and the Korean spiced green beans. Other Asian dishes to look for include Thai specialties, Tandoori and Asian dishes.

For more information on Restaurants in Montreal, check out the info available online, these will help you learn to find the Restaurants Montreal on an instant go!

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