*NikkiBell*
Livin’ that DVC & AP life!
- Joined
- Jun 27, 2005
That soup and gumbo look fabulous!!!!
I substituted 2lbs ground sirloin for ground lamb, added corn and used beef stock instead of chicken stock
I love the crock pot I got for Christmas! I am cooking way more than I use to and my family is reaping the benefits
Enjoy, I know we did!
http://southernfood.about.com/od/crockpotgroundbeef/r/bl6c6.htm
Thanks Julie, that looks like something I could get even my picky eater to try!
Tonight we're having a recipe from my Paula Deen cookbook, meat loaf. I'll make mashed potatoes/gravy, mac & cheese (for the picky one) and probably green beans or something.
Here's the recipe-
Old Fashioned Meat Loaf
1 pound ground beef
6 oz can tomato paste
1/2 cup chopped vidalia onion
1/2 cup chopped green bell pepper
1/2 cup quick cooking oats
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon dijon mustard
1. Preheat oven to 375*F. In a large bowl, combine the groud beef, tomato paste, onion, green pepper, oats, egg, salt and pepper. Shape the mixture into a loaf and place it in a 9 by 5 inch loaf pan.
2. In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake for 1 hour or until the meat loaf is firm and cooked all the way through.
Crock Pot Corned Beef with Veggies a la Nikki
3 1/2-4 lb. Corned Beef Brisket
3-4 Large Potatoes
1 Cabbage
1 Cup Carrots
1 Medium Onion
Beef Stock
Water
Cut potatoes, carrots, and onions. Layer them on the bottom of the Crock Pot. Rinse brisket and place on top of veggies. Add equal parts of beef stock and water so that it just covers the meat. Cook on LOW for eight hours. Remove veggies and brisket. Cover with foil to keep warm. Add cabbage (cut into quarters or smaller) and cook on HIGH for 30 minutes. Serve with Gulden's mustard.
Mmmmm! Yummy!
Crock Pot Corned Beef with Veggies a la Nikki
3 1/2-4 lb. Corned Beef Brisket
3-4 Large Potatoes
1 Cabbage
1 Cup Carrots
1 Medium Onion
Beef Stock
Water
Cut potatoes, carrots, and onions. Layer them on the bottom of the Crock Pot. Rinse brisket and place on top of veggies. Add equal parts of beef stock and water so that it just covers the meat. Cook on LOW for eight hours. Remove veggies and brisket. Cover with foil to keep warm. Add cabbage (cut into quarters or smaller) and cook on HIGH for 30 minutes. Serve with Gulden's mustard.
Mmmmm! Yummy!
I love the crock pot I got for Christmas! I am cooking way more than I use to and my family is reaping the benefits
Enjoy, I know we did!
http://southernfood.about.com/od/crockpotgroundbeef/r/bl6c6.htm
This is a family favorite of ours, now I'm in the mood for it! We use Kosciusko mustard on ours and it's soooo good! Has replaced the Gulden's for corned beef, baked ham, etc! It's also spicy brown mustard but for some reason, just tastes so much better on the meat, and esp the potatoes!!
Replace Gulden's? -gasp- I dunno if I can do that! It's tradition!
This soup is spot-on....sans pretzel breadsticks....really need to attempt making these <grin>.
Hey Sawx04, thought you might like to know if you replace the lamb for beef we call that cottage pie
Useless information in abundance,
Roy
Try this recipe for the pretzel breadsticks, it is the best! I use the same soup recipe as you, and make these breadsticks and everyone loves it. Just shape the dough into sticks instead of rolls.[/url]
Savory Salmon ! (It's fairly easy, unique and de-LISH ! )
Ingredients
1 (2-pound) salmon fillet
House Seasoning, recipe follows
1 small red bell pepper, julienne
1 small green bell pepper, julienne
1 medium onion, sliced thin
1 medium orange, sectioned and seeded
1 pint strawberries, cleaned and sliced
1/2 cup water
1/2 cup honey
1/2 cup chopped fresh chervil or baby dill
4 cloves garlic, minced
2 tablespoons chopped green onion
2 lemons, juiced
Directions
Preheat oven to 350 degrees F.
Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix well. Store in shaker near stove for convenience.
I made Crock-Pot Chicken tonight to eat during the Steeler Game(Woo Hoo). Its Chicken Breasts, Cream of Mushroom Soup, Stove Top Stuffing, water and a little milk. Cook for 6-8 hours on low. Easy and Yummy!!
I love my crockpot and am always looking for different recipes. Julie's looks delish; gonna have to try it