Saturday, November 16, 2013

Crock Pot Spaghetti

Crock Pot Spaghetti 2 lbs ground beef, browned & drained 1 cup chopped onion, i add this with the ground beef to brown 2 gloves garlic, minced, i add this with the ground beef to brown 30 oz tomato sauce, usually comes in 15 oz cans 3 tsp italian seasoning 8 oz canned mushrooms 6 cups tomato juice 16 oz spaghetti, broken in half Combine all ingredients, except spaghetti in crock pot. Cover, low 6-8 hours. Turn on high for last hour, add spaghetti, stir well. Stir well before serving.

Creamy white chicken chili

Creamy White Chicken Chili 1 large onion, chopped 1 clove of garlic, minced 1/2 cup flour 1 cup butter 4 cups half and half 1 1/2 cups of chicken broth 4 cans white beans (navy, great northern, or garbanzo), drained and rinsed 2-3 (4 oz) cans chopped green chilies 3-4 boneless skinless chicken breasts cooked and sliced into small pieces 2 cups grated Monterrey Jack cheese 1-2 tsp. Tabasco sauce 1-2 tsp. of chili powder (depending how spicy you want it) 1 tsp. cumin 1 cup sour cream (optional) Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. If you want to make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.Add the half and half and chicken broth. Simmer 3 minutes or until thick.Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.

Crock pot Potato Soup

Easy potato soup 1 bag southern style hashbrowns 1/2 onion chopped 2 cans chicken broth 1 can cream of chicken soup Salt and pepper Cook in crock pot on low 5-6 hours, then mix in an 8oz block of cream cheese. Stir well, serve hot. Can top with shredded cheese, green onion, bacon. Can add a can of drained corn.

Tuesday, August 20, 2013

Crock pot curry

Ingredients 4-6 boneless chicken breast, cut into bit-sized pieces 5-8 large carrots (more carrots = less chicken = $ savings) 1 whole onion 4 cloves of garlic 2 bell peppers, seeded and quartered (less if you’re not a bell pepper person) 1 small can of tomato paste 1-2 cans of coconut milk 2 tsp sea salt 3 T sugar 2 tablespoons curry powder 1 T red curry paste 1 jalapeƱo Make it simple Place chicken breasts (could be frozen) and carrots in bottom of lightly greased pot Blend vegetables in food processor Add remaining ingredients to food processor and blend well Pour mixture over chicken and carrots Cook on low for 6 hours Serve over quinoa or basmati rice, cooked in chicken broth Serves 8

Friday, February 8, 2013

Recipe Fancy Mac & Cheese Prep Time: 20 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 12 Print Recipe Ingredients 16 ounces, weight White Button Or Cremini Mushrooms, Quartered Olive Oil, For Drizzling Kosher Salt And Black Pepper To Taste 8 slices Thick Cut Bacon 2 whole Yellow Onions, Peeled, Halved, And Thinly Sliced 5 Tablespoons Butter, Plus More For Buttering The Pan 1/2 cup Grated Parmesan Cheese 1/2 cup Grated Gruyere Cheese 1/2 cup Grated Fontina Cheese 4 ounces, weight Goat Cheese (chevre) 1-1/2 pound Macaroni 1/4 cup All-purpose Flour 2 cups Whole Milk 1/2 cup Half-and-half 2 whole Eggs, Beaten 4 ounces, weight Crumbled Gorgonzola Or Other Blue Cheese Preparation Instructions Preheat the oven to 425 degrees. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Roast them in the oven until deep golden brown, 20 to 25 minutes. Set aside. Next, fry the bacon until chewy but not yet crisp. Chop the bacon into bite-size bits and set aside. In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Grate the Parmesan, Gruyere, and fontina cheeses. Unwrap the goat cheese. Cook the macaroni until just undercooked. Drain and set aside. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 minutes, or until thick and bubbly. Next, add the half and half, 1 teaspoon of salt, plenty of black pepper, and stir to combine. Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Add all the cheese in and stir them around to melt. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water as needed for thinning. Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan generously. Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the Gorgonzola, and half the bacon. Repeat the layers, ending with the bacon. Bake for 20 to 25 minutes, or until bubbly and hot. Delicious! Share this Post Twitter Facebook Pinterest Email This Posted by Ree in All PW Recipes, Main Courses, Pasta 17 Prev Post Post a Comment 17 Comments 1 jacki On Friday, February 8 at 4:36 pm omg….worth every calorie!! Reply 2 Lin Larson On Friday, February 8 at 4:37 pm I’m not a fan of mushrooms. Do you have a suggestion for a substitution? Yes, I know I can leave them out! =] Thanks! Reply 3 Sofia t. On Friday, February 8 at 4:38 pm Looks yummy! Reply 4 KathyR On Friday, February 8 at 4:40 pm This looks great except for all the cheeses. My family only likes cheddar out of everything you listed. Maybe we’ll add some jack. They know when “weird” cheeses are added. Reply 5 Joan in Jersey On Friday, February 8 at 4:42 pm My daughter and I love your show! This mac n cheese sure is different having onions and all. Will try. Can’t go wrong with bacon, baby portobello mushrooms, Fontina and Gruyere cheeses. Yum! (not sure if the blue cheese would go over w/ the others, but it sounds creamy and dreamy!) Reply 6 Lisa V On Friday, February 8 at 4:43 pm I am definately making this soon!!! Looks yummy! Reply 7 Kara On Friday, February 8 at 4:43 pm Definitely bookmarking this one. It reminds me of your quattro formaggi with more umph. Reply 8 barbara lane On Friday, February 8 at 4:43 pm Oh boy .. my mouth is watering now. Reply 9 Susan On Friday, February 8 at 4:46 pm Yum, but is it crazy salty? Wish I could make it tonight! Reply 10 Carissa On Friday, February 8 at 4:47 pm I was literally drooling reading through this post! Definitely gonna try this!!!! Reply 11 Rebecca Green On Friday, February 8 at 4:48 pm When I first read the title of this post on Facebook, I seriously thought you were writing about “Fanny Mac and Cheese”…that’s where it ends up anyway right? :) (Eye dr. appt. needed in the near future!) Reply 12 Emily A On Friday, February 8 at 4:49 pm Aaaaaannnd there goes the diet. Looks SO good! Reply 13 Paula H On Friday, February 8 at 4:56 pm I made this for Thanksgiving and it was a big hit. One of my favorites. Reply 14 Stacey On Friday, February 8 at 4:59 pm I’d leave out the bacon, since I don’t eat it (sorry! I know most of you love bacon!), but other than that, it sounds incredible. Definitely not for those who are even mildly lactose-intolerant (although it could be worth it).Yum! Reply 15 Averie @ Averie Cooks On Friday, February 8 at 4:59 pm Mmm, this looks great. I love that you used Gruyere and Fontina. And ‘shrooms! What a great looking plate of mac ‘ n cheese! And on another note, I keep seeing so many people blogging about your chocolate sheet cakes the past few days. It’s a sign I need to make it! Reply 16 Ashleigh On Friday, February 8 at 5:00 pm You need a disclaimer for this one, Ree.. Note – Pregnant women should not look at this recipe without having some already prepared! Reply 17 Bethany Jett On Friday, February 8 at 5:01 pm Thank you SO SO SO much for posting this. I’m doing low-carb, so must substitute the delicious mac with cauliflower. Can. Not. Wait. Reply Post a Comment Name Mail (will not be published) Website Note: Your comment may take some time to appear, but should be visible shortly! I'm a desperate housewife. I live in the country. I channel Lucille Ball, Vivien Leigh, and Ethel Merman. Welcome to my frontier! About Contact Find the Pioneer Woman on: Facebook Twitter Pinterest PW on Food Network! A brand new season of Pioneer Woman is underway! 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Wednesday, November 14, 2012

Broccoli Cheese Soup

Broccoli Cheese Soup 2 cups diced potatoes (scrubbed, not peeled) 1 small onion, diced 1 cup sliced carrots (also scrubbed, not peeled 1 cup chopped celery 1/2 cup chopped broccoli (I chop the stem and add it with the other vegetables. I save small pieces of the flowerets until everything else is done, turn off the heat, add the broccoli. Put the lid back on and let it steam for a few minutes, then stir it in as you stir in the other mixture.) In a large soup pan combine the vegetables, add 3 bullion cubes and enough water to barely cover; simmer until the vegetables are done - 15-20 min. Meantime, make a white sauce of 1/2 cup butter 1 1/2 tbsp. flour 1 cup milk 1 tsp. dry mustard 1 tsp. pepper Melt the butter, add the flour, mustard and pepper stirring to make a paste. Add milk and stir until mixture is thickened. Dice 1 lb of Velveeta cheese and add to white sauce. (Most packages of Velveeta are 2 pounds...) Combine cheese sauce and vegetables, don't bring to a boil or mixture will curdle. Serves 8. (I usually add a few more vegetables than it calls for...)

Tuesday, November 13, 2012

Egg Noodles 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs, beaten 1/2 cup milk 1 tablespoon butter Mix salt, eggs, milk, and butter. Add flour. Knead for 5 minutes, until very elastic. Let sit for 5 minutes. Roll out thinly on floured table. Use a pizza cutter to cut noodles as narrowly as possible (about 1/8 inch wide). Hang noodles for about an hour (a plastic coat hanger works great). Bring a pot of water to boiling. Once at a rolling boil, add noodles and cook for 3 minutes. — with Emily DeMill