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.

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 jalapeño 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

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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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...)

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

Sweet Coconut Chicken

Sweet Coconut Chicken recipe from Kids in the Sink For the chicken:2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces salt and pepper, to taste 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil (I used vegetable oil) For the sauce: 1 (14 oz.) can coconut milk (use the full fat version, the "lite" version doesn't have enough flavor) 3/4 cup sugar 1 tsp cider vinegar Directions: For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325˚. While oil is heating, season chicken with salt and pepper. Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan. Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice (*ahem* jasmine rice, although any rice will do because the chicken in this dish rocks!) P.S. Some readers on Kids in the Sink asked if one hour was too long to cook and worried it would dry out the chicken. Let me tell you.... it will not. Trust me. Let it cook for an hour and gently stir it every 15 minutes and it will be perfect!

Satay Chicken with Peanut Sauce

Satay Chicken with Peanut Sauce * If you use bamboo skewers, soak in water for 30 min. before use so they don't catch fire!! Satay Chicken 3 Tbls. lime juice 1 tsp. curry powder 2 tsp. honey 1/2 tsp. ground corriander 1/2 tsp. ground cumin 1/8 tsp. salt 2 cloves garlic chopped 1 pound boneless skinless chicken breasts cut into 1 inch cubes Mix all ingredients except chicken. Place chicken in a bowl with a lid and pour marinade over. Stir or shake to coat. Cover and refrigerate 2 hours, stirring occasionally. Set oven to broil. Thread chicken on skewers and place on cookie sheet that has been sprayed with cooking spray. Broil for 4 min. Brush with marinade and turn. Broil for 4-5 min. longeror until no longer pink. Peanut Sauce 2/3 c. vanilla yogurt 1/4 c. creamy peanut butter 1/4 c. coconut milk 1 Tbls. soy sauce Beat with a wire whisk and serve with satay chicken.

Sweet and Sour Chicken 2

Sweet and Sour Chicken Sweet and Sour Chicken 5 chicken breasts, cubed Flour Vegetable Oil 2 Tbsp cornstarch 1 cup light brown sugar 2 Tbsp soy sauce 2/3 cup white vinegar 1 small can crushed pineapple, juice reserved (I also like to use pineapple tidbits or chunks instead so you get actual pieces of pineapple) 1/4 cup green bell pepper, chopped (I usually use more) Place chicken in Ziploc bag with flour and shake to coat (this works best if you pat down the chicken a little then add the flour last). Add to oil and cook until most are browned and crispy. You'll need enough oil to cover the entire bottom of your pan. Meanwhile, combine brown sugar and cornstarch in a small saucepan, then add vinegar, pineapple juice plus enough water to make one cup, and soy sauce. Stir to combine and let boil one minute. Add reserved pineapple and bell pepper. Place chicken in 9x13 dish and pour sauce over it, making sure it covers everything (I kind of stir it in gently to make sure it covers everything). Bake at 375 for 30 minutes. Serve with rice.

Egg Rolls with Sweet and Sour Sauce

Egg Rolls with Sweet and Sour Sauce Egg Rolls 2 C. cooked chicken breasts, chopped well 2 C. cabbage chopped 1 clove garlic minced 2 T. chopped green onion 1 T. cooking oil 2 C. bean sprouts 1 T. soy sauce ½ tsp. fresh ginger minced or grated (optional) Egg roll wrappers (usually found in the produce or organic section) Stir fry everything, except the chicken, together until tender. Add chicken. Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden"). Sweet and Sour Sauce ½ C. brown sugar 1 T. corn starch 1 T. soy sauce 1/3 C. chicken broth ½ tsp. minced fresh ginger root 1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar) 1 clove garlic minced Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).

Moo Shu Noodles

Moo Shu Noodles Salt 1 12-ounce box egg fettuccine 4 tablespoons canola or vegetable oil, divided 2 eggs, beaten 3/4 pound boneless pork chops, thinly sliced Ground black pepper 1 bunch scallions, thinly sliced on the bias 2 tablespoons ginger (about a 2-inch piece), peeled and grated 3 to 4 cloves garlic, finely chopped or grated 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced 1/4 cup hoisin sauce 3 tablespoons soy sauce 1/2 small head Napa or Savoy cabbage, thinly sliced 1/2 cup chicken stock Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve. Place a small skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a bowl. Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and reserve warm. Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the shiitakes to the pan and stir-fry until golden brown, 4-5 minutes. Combine the hoisin and soy sauce together in a small bowl. Add the cabbage to the pan and stir-fry until tender, about 5 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve. Yield 4 servings

Asian-Style Ribs

Asian-Style Ribs 2/3 cup light brown sugar 1/2 cup low-sodium soy sauce 2 Tablespoons sesame oil 2 Tablespoons rice vinegar 2 Tablespoons minced fresh ginger 4 garlic cloves, crushed 1/2 teaspoon red pepper flakes 1 rack pork ribs (about 3 pounds), cut into sections of 3 to 4 ribs 2 Tablespoons cornstarch 3 scallions, trimmed and thinly sliced 1 teaspoon sesame seeds Directions: In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic, and red pepper. Place ribs in a slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender. Transfer ribs to a platter. Strain sauce and discard extra fat. Combine cornstarch and 1/4 cup water; blend with sauce in saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of the sauce, scallions, and sesame seeds. Serve with remaining sauce.

Sweet and Sour Chicken

Sweet and Sour Chicken Sweet and Sour Chicken Courtesy Mel's Kitchen Cafe Chicken: 3-4 boneless, skinless chicken breasts ( I always use thighs because that's what we have!) Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a glass baking dish. Mix sauce ingredients (below) together and pour over chicken. Sauce: ¾ cup sugar 4 tablespoons ketchup ½ cup vinegar 1 tablespoon soy sauce 1 teaspoon garlic salt *Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken Bake for one hour at 325 degrees in a glass pan. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice or with Celeste’s easy fried rice! When cut in smaller pieces, bite sized, bake for 30-40 minutes! Serves 4-6

Mongolian Beef

Mongolian Beef This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good). 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water **3/4-1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat. Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef. **This recipe calls for 1cup of brown sugar, but Ethan and I thought it was way too much! So we would suggest starting with 3/4 cup and then adjusting to your taste from there.

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos Pinterest Recipe #2= Success 3-4 pounds beef roast (I used a trimmed chuck roast) 1/2 cup brown sugar 1/3 cup soy sauce 1 head garlic, peeled 1/2 onion, diced 1 inch fresh ginger root, peeled and grated (i used 2.2 tsp dried) 2 tablespoons seasoned rice wine vinegar 1 tablespoon sesame oil 1 whole jalapeno, diced (be careful! use gloves!) **I substituted a jar of the diced green chilis because i don't like handling jalapenos and it turned out well. Dump everything in the Crockpot and cook for 8-10 hours. I stirred the beef about an hour before dinner and it just fell apart.

Parmesan Chicken Ingredients: 1 Packet Onion Soup Mix 1 cups, uncooked white rice 1 cup, Parmesan 1 ½ cups Milk 2 cans Cream of Mushroom (One Chicken and one Mushroom also works) 5 boneless, skinless breast 6 Tbsp butter Pepper to taste (Warning: I wouldn’t add any salt to this mix. We found that between the onion soup mix, the can soups, and the Parmesan there is just enough salt already! ) Spray Slow-cooker Bowl with non-stick spray. Mix the first six ingredients in a bowl. Place Chicken breasts in the bottom of the slow-cooker. Pour soup mixture over the chicken. LOW for 8-10 hours HIGH 4-6 hours. Ours was perfect after 4 ½ hours

German Pancakes 6 eggs 1 1/2 cups flour 1 1/2 cups milk 1 1/2 Teaspoon salt 1/2 cup sugar 1/2 cube butter PREPARATION: Turn oven to 450°. Put butter in jelly roll pan and place in oven. Melt butter. Remove pan from oven. Add remaining ingredients together and mix very well. Pour into pan. Cook for 10 minutes. Put butter in jelly roll pan and place in oven. Melt butter, then remove pan from oven. Add remaining ingredients together and mix very well. Pour into pan. Cook for 10 minutes.

Christine's Mock Tapioca (Sister wives) 16 cups milk 2 1/4 cup sugar dash of salt 1 1/2 cup Cream of Wheat 8 eggs, separated 4 Teaspoon vanilla PREPARATION: Combine milk, sugar, and salt and bring to a boil. Slowly sprinkle in Cream of Wheat, stirring constantly. Return to boil and lower heat. Cook until thick (approx. 15 minutes) stirring frequently. Remove from heat. Beat in egg yolks and vanilla. Cool to room temperature. Beat egg whites until stiffened and fold into cereal. *This is supposed to be super yummy!

BAKED SALMON WITH LEMON MAYONNAISE You can use this same sauce with many other kinds of dish - steak or fillets. 4 salmon steaks (fresh or frozen 2 tbsp. mayonnaise 1/2 tsp. grated lemon rind 1/2 tsp. onion powder 1/4 tsp. dry tarragon 1/4 tsp. dry dill weed 1 tsp. lemon juice Heat oven to 400 degrees. Spray baking dish with cooking oil. Rinse salmon and pat dry; arrange in baking dish. Brush with mayonnaise mixture. Bake for 15 to 20 minutes, just until fish flakes when tested with point of knife or fork. Serve with red boiled potatoes and asparagus or broccoli. Serves 4. This mixture can be used when cooking in the microwave or on the grill. For grill cooking, spray grill with cooking oil, do not use a low fat mayonnaise (it will stick). Coat second side of fish before turning.