Lemon-Garlic Chicken Recipe
3 lbs. chicken
2 Tabasco dashes
1/2 c. of crushed cloves of garlic
1 tsp. salt (seasoned)
1 tsp. seasoning (poultry)
1/2 c. juice of a lemon
1 c. of wine (white)
Chicken should be skinned and sliced into pcs then mixed with all remaining ingredients inside your crockpot/slow cooker. Cook at low settings. After your work day has finished then chicken should be deboned. This dish is best served on cooked rice.
Hot Caramel Apples Recipe
4 pcs. big cored apples (tart)
8 pcs. caramels
1/2 cup of applejuice
12 pcs. candies (red-hot)
8 tbsps. sugar (brown)
4 tbsps. of margarine or butter
1/4 teaspoon of cinnamon (ground)
Get your apples then peel off 3/4-inch from their tops then put the apples inside your slow cooker/crockpot.
Add the apple juices on the slices of apples then fill up the apple centers with about 2 pcs. of caramels, 1 tbsp. of butter, 3 pcs. of red-hot candies & 2 tbsps. sugar. Next, finish with a sprinkling of cinnamon.
Cook, covered, at low settings for about 4 to 6 hrs. or just until the apples become soft. You can serve this right away with some whipped up cream(optional).
This dish serves 4.
Slow-Cooker Creamy Corn Recipe
1 big bag of corn (frozen)
1 margarine stick
1 (8-oz.) package of cream cheese
Pepper & salt for seasoning
In a microwave-safe bowl, melt together margarine and cream-cheese & set it aside. Spray your Crockpot with some cooking spray then pour in melted margarine & cream-cheese into it. Next, add in pepper, salt & corn. Cook covered inside your Crockpot for 2 hrs. at low settings.
Crockpot Meatballs Recipe
2 lbs. hamburger
1 c. of breadcrumbs
1 egg
Parmesan, grated
Oregano & parsley to season
Garlic & onion powders
Milk
A can of beer
1 regular-sized bottle of ketchup
Combine together milk, seasoning, egg, breadcrumbs and hamburger until well blended. Form mixture into small balls of meat. Get your slow cooker and add in beer & ketchup then be sure to mix them well then start up heating the pot up.
You can either add in your meatballs raw right onto your sauce then cook them simmering for a couple of hours or you can bake your meatballs before adding them to your pot of sauce to make them less greasy.
Spicy Chicken Soup with Noodles Recipe
Tabasco
1/2 c of celery; cut into small cubes
4 qts of water
3 bay leaves
1 c of mushrooms; sliced
3 Tbsps of butter; divided
1/4 c of cream sherry
1 stalk of scallions; chopped or sliced
1 c of onions; cut into small cubes
1/2 c of parsley; minced
1/2 c of carrots; chopped
1 tsp of poultry seasoning
12 oz of egg noodles (broad)
1 c of onion rings; sliced
1 c of carrots; diced
Salt & pepper
1 whole fryer (large)
4 garlic cloves; minced
Clean chicken well (inside and out). Do not skin. Remove entrails. Set aside giblets. Cut into pieces. Rinse well, and drain. Place giblet pieces and chicken in a crockpot.
Combine the poultry seasoning, carrots (chopped), bay leaves, and 2 qts of water in a bowl. Mix well. Evenly pour this mixture over the chicken. Cover with lid. Set temperature to low. Cook chicken for 6-8 hours.
About an hour into cooking, prepare noodles as stated in the package instructions. Drain. Toss in 1 Tbsp of butter. Set aside.
Once chicken is cooked, take it out of the crockpot together with giblets; and transfer to a plate. Separate chicken from bones. Discard bones. Chop chicken into smaller pieces (bite-sized). Set aside with giblets.
Take vegetables out of the broth. Discard. Transfer the broth to a bowl (metal). Cover with cling wrap. Chill ’til fat settles.
Place a large (12-inch) nonstick skillet over medium heat. Heat remaining butter. When it melts, toss onions, sliced mushrooms, together with remaining carrots into the skillet.
Saute for 3 minutes. Add chicken together with giblets. Stir constantly for approximately 8-10 minutes. Remove from heat. Set aside.
Remove broth from fridge. Skim fat off the broth. Transfer the broth to a large pot together with remaining water (2 qts). Add a dash of pepper and salt. Stir well; and then boil.
Add chicken, giblets mushroom, remaining carrots, sliced onion rings, cream sherry, and a few drops of hot pepper sauce (Tabasco). Stir well. Reduce heat. Simmer for 15 minutes, and then transfer to the crockpot.
Stir in cooked noodles. Cover with lid. Set temperature to low. Cook soup for another hour. Ladle generous helpings to individual bowls. Sprinkle with scallions prior to serving.
>> Spicy Chicken Soup with Noodles Recipe
Black Beans and Corn Recipe
2 canned black beans (15 oz); strained & washed
2 canned green chilies (4 1/2 oz); chopped
1 canned tomatoes (Mexican Stewed, 14 1/2 oz); not drained
1 canned tomatoes (14 1/2 oz); diced & not strained
1 canned whole kernel corn (11 oz); strained
4 pcs of scallions; sliced
2-3 Tbsps of chili powder
1/2 tsps of garlic; minced & dried
Combine black beans, green chilies, Mexican stewed tomatoes, regular diced tomatoes, kernel corn, onions, chili powder, and garlic in a crockpot (about 4 quarts). Mix well.
Cover with lid. Set heat to low. Cook ’til beans are according to your desired tenderness (about 4-5 hours). Stir in sour cream. Return the lid.
Cook for another half hour, stirring occasionally. Use as topping for tortilla chips and sprinkle with grated Cheddar prior to serving.
>> Black Beans and Corn Recipe
Eggplant Parmigiana Recipe
4 pcs. big eggplants
2 pcs. eggs
1/3 c. water
3 tbsps. flour
1/3 c. bread-crumbs (seasoned)
1/2 c. cheese (Parmesan)
1 (2-lb.) can of sauce (Marinara)
1 lb. mozzarella, sliced
Olive oil (extra virgin)
Cut eggplants into 1/2-inch pcs and place them inside a bowl layered then sprinkle the layers with some salt & allow it to stand for 30 mins. Drain off moisture by patting them dry with paper towls.
In another bowl, blend together flour and water. Coat eggplant pcs. with your flour and water mixture then let it excess batter slide off.
Heat some oil in your skillet then fry up the eggplants. In another bowl, mix together Parmesan and crumbs. Onto a liner (removable) layer 1/4 of eggplants, top them with 1/4 of crumbs, 1/4 of marinara & 1/4 of mozzarella.
Do the same layering 3 times in order to produce around 4 layers of eggplants, crumbs, marinara & mozzarella.
Put the liner onto the base of your crockpot then cook it covered at low settings for 4 to 5 hrs. or if you are on auto mode, then cook time is 3 hrs.