Mals Slow Cooking recipes (to impress girls)

sausage casserole
Dry fry sausages (Grill) and put onions, carrots, peppers (1 of each) ,leek. tin sweet corn,
tin of toms, tom puree into slow cooker, chop sausages and add to slow cooker cook on
medium for 6 hours +.
Add around half a pint of Sausage Casserole mix (The ones in a packet with water
added.)
Converting recipes
To convert conventional recipes for the slow cooker, use the following cooking times and
reduce the amount of stock/liquid by around half. Most dishes will take around 8-10
hours to cook on a low setting , 5-7 hours on medium or for 4-6 hours on high.
Conventional oven/hob

Slow cooker - low setting

Slow cooker - high setting

20-30 mins

4-6 hours

1.5-2.5 hours

30-45 mins

6-8 hours

3-4 hours

45 mins-3 hours

8-10 hours

4-6 hours

Irish Stew
2 lb Lamb, boneless; cubed, browned & drained
2 ts Salt
1/4 ts Pepper
2 c Water
1 sm Bay leaf
2 md Carrots; pared & cut in 1/2" slices
2 sm Onions, thinly sliced
4 md Potatoes, pared & quartered
1/4 c Quick-cooking tapioca; (opt)
10 oz Peas, frozen; OR 10 oz Mixed vegetables, frozen
Season cubed lamb with salt and pepper. Add remaining ingredients except peas (omit
tapioca if you don't want gravy thickened). Stir well. Cover and cook on Low 10-12
hours. Add peas during last 1-2 hours of cooking.

Casserole
paprika ..a few desert spoons
Worcester sauce
salt
black pepper
red wine and water (to make the liquid)
mixed peppers/onions/leeks/mushrooms/carrots....basically any veg you want but I don't
use cauli/broccoli as it gives it a funny taste.
Meat of your choice, chopped into chunks
small tub single cream*
corn flour and water mixed to thicken*
Just chop and wash everything and throw it in, about 1/2 an hour or so before the end add
*the cream and thicken with the corn flour
curry
For a quick tasty curry :I use a ready-make sauce like Lloyd Grossman's Thai Red Curry Sauce ... this is really
lovely, but of course any make can be used.
Chop up any meat into medium sized chunks (enough for 2 - 4 people).
Mash up a tin of carrots to make a puree (for a richer taste).
Add a couple of chopped garlic bulbs and one onion (if you can be bothered!).
Bung into the slow cooker and cook on low all day.
Serve with favourite rice and naan bread.
LAMB CURRY
INGREDIENTS
1LB DICED LAMB

HALF A MEDIUM ONION (DICED)

HALF A POUND OF MUSHROOMS (SLICED)
2 MEDIUM CLOVES OF GARLIC (CRUSHED)
1 JAR OF MANGO CHUTNEY
A FEW HANDFULS OF SULTANAS
1 MEDIUM APPLE (CORRED AND SLICED)
HALF TEASPOON OF MILD CURRY POWDER
METHOD
1. Put all the ingredients in to the cooking bowl and give it a good stir.
2. place the bowl into the slow cooker and cook on low heat for 4 hours
3. When cooked serve with rice
BOLOGNESE SAUCE
700 minced beef
1 large onion, finely chopped
3 sticks celery, sliced
1 clove garlic
3tbsp tomato puree
1 tbsp flour
1x400g tin of chopped tomatoes
250 ml beef stock
125g mushrooms sliced
mixed herbs
In a pan gently brown the mince without adding any fat or oil. When the fat has started to
run from the meat add the onion, celery and garlic. Fry for a couple of minutes and add
the tomato puree. Blend some of the tomato juice with the flour to make a smooth poring
cream, add to the meat with remaining tomatoes and juice and bring to the boil stirring
continuously until thickened. Add the remaining ingredients and mix well. Transfer all
ingredients to the crock pot. Cook for 3-8 hours
The easiest beef stew ever.
1. Throw a load of vegetables in the bottom
Sliced Carrots
Sliced leeks
Onions (Thickly chopped)
Thickly sliced mushrooms

2. Then throw some stewing steak in

3. Then throw a load of cubed potatoes in
4. 1/3 pint of vegetable stock
5. 1/3 pint of bisto
Leave on low all day
It is so simple and tastes gorgeous
beef stew
Just thought i'd share with you my home-made beef stew i did today in the slow cooker
(and it didn't cost too much!)
1 pack casserole beef (cut all big bits smaller though!)
2 tins tomatoes (only cos i got a huge crock-pot - make it 1 if its a smaller pot...)
same tin filled with water
2 or 3 potatoes, cubed (quite small.... bite sized)
as many carrots, chopped as you like
1 red oxo cube
Worcester sauce, mustard and herbs to taste
2 spoons (pudding spoon) cornflower mixed with a bit of water to make paste
stick it all in the pot (carrots, potatoes, tinned tomatoes then meat and water with
seasonings...) mix around, leave on high for the day, Mix in corn flour paste 30 mins
before serving (9 hours i left mine on for - put it on at 8am and ate at 5pm)
you can always add more veg but my veggie cupboard was slightly lacking ..so i just used
the potatoes and carrots!
its lush..... the meat fell apart ... it was great ! Be perfect with some warm crusty bread
(which i again didn't have... but will for next time!)
Old Fashioned Beef & Dumplings Serves 4
700g(1 1/2lb) lean stewing beef, cubed
50g(2oz) seasoned flour

3 Tbsp cooking oil

2 medium onions, sliced
550ml(1 pt) beef stock
4 medium carrots, sliced
Dumplings
100g(4oz) s/r flour
50g(2oz) suet
1/2 tsp salt
5 tbsp cold water
Toss the beef in the seasoned flour. In a large pan, heat the oil. Fry the beef until browned
on all sides & transfer to the pre-heated slow cooker. Fry the onions in the remaining fat.
Stir in the rest of the flour & gradually add the stock. Add the carrots & bring to the boil,
stirring all the time. Pour over the meat. Stir well. Replace the lid & cook for;
HIGH 4-7 hours
AUTOMATIC 6-9 hours
45 minutes before the end of cooking time, make up the dumpling mixture. Put all the dry
ingredients into a basin. Mix well & add the water to form a soft dough. Divide into 8.
With floured hands, roll into balls. Arrange on top of the meat, replace the lid as quickly
as possible & cook for 45 minutes.
If cooking on automatic, switch to high before adding the dumplings & cook for 1 hour.
Can anyone tell me how to cook a joint of beef in the slow cooker please? How long will
it take, what setting should it be on and do I need to add water?
To cook a joint of beef in the slow cooker you do not need to add any liquid. A 1-1.6kg
joint will need to cook for 3-6 hours on high or 4-10 hours on low depending on the size
of your joint. How big is it? If you brown the joint first by gently frying/sealing it in its
own fat, that will help keep the flavour in.

Sausage and bean casserole

Sausages
Onion
Tin of mixed beans
2 tins of tomatoes
Chilli's - can easily b left out
Brown sausages slightly, and then bung it all in the slow cooker for approx 6hours or so!

Potato Casserole
This is my daughter's favourite food, the other four think its great too.
It is easy, nutritious and economical, and it looks lovely. Its very child friendly, as even
small kids can eat it themselves.
This will serve 4 people (more if you are feeding young kids.)

1 1/2lbs (750g) potatoes peeled and chopped into small pieces.

2 carrots, peeled and thinly sliced

2 parsnips, peeled and chopped into small pieces

1 large onion, chopped

2 or 3 sticks celery, thinly sliced

1 large tin sweet corn, drained

1 tin condensed cream of chicken and mushroom soup (for a vegetarian meal, use
cream of mushroom soup)

1/2 cup water

small pinch nutmeg

Put all the ingredients except the sweet corn into a slow cooker and mix well.
Cook on low for around 8 hours.
About an hour before the end of cooking, stir in the sweet corn.
Serve with green vegetables for a complete meal.

Chicken Curry
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100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal
complete.
8 servings
Prep: 30 minutes
Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high)
View Nutrition Facts

Ingredients

3 tablespoons all-purpose flour

3 tablespoons curry powder

1-1/2 teaspoons ground cumin

1 teaspoon salt

1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch
pieces

2 cups peeled and chopped potatoes

1-1/2 cups bias-sliced carrots

1 cup coarsely chopped cooking apple

3/4 cup chopped onion

2 cloves garlic, minced

1 jalapeno pepper, seeded and finely chopped

1 teaspoon instant chicken bouillon granules

1/2 cup water

1 13-1/2-ounce can unsweetened coconut milk

Hot cooked rice

Raisins

Chopped peanuts

Directions
1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few
pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic,
jalapeo peppers, and chicken bouillon. Top with chicken. Pour water over chicken
mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4
hours.
4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk
into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice.
Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Meal Ideas
Chicken Curry Dinner
Curry Craze
Curry at home

Chilli

ingredients

2 lbs. ground beef

1 lg. onion

1 lg. green pepper

1 lg. jalapeno pepper

Chilli powder to taste

Garlic salt to taste

Salt to taste

Pepper to taste

Sugar to taste [optional]

2 cans crushed tomatoes

1 can tomato puree

1 can kidney beans

2 cans chilli hot beans

Preparation
Brown beef. Saut chopped onion and green pepper in grease. Mix beef, onion and green
pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in crock
pot all day. Best if refrigerated and warmed the next day.

Potato slices with cheese recipe

Recipe ingredients:

2 pounds potatoes

2 cups cheese, shredded

1 cup stock

Recipe method:

Peel and thinly slice potatoes.

In buttered crock-pot, alternate layers of potatoes with cheese, lightly seasoning
potatoes with salt, pepper and nutmeg as you go.

Finish with cheese, dot with butter and gently pour stock over all.

Cover and bake 3 hours on high.

Remove cover and bake 15 minutes more.

Serve from crock-pot.

These thin potato slices will have a crisp skin around the edges.

Use this dish as a base for complete dinners by adding vegetables and meat or
poultry.

Lamb and tomato casserole recipe

Recipe ingredients:

2 pounds lamb shoulder

2 ounces butter

1 ounce all-purpose flour

1 teaspoon marjoram

8 ounces canned tomatoes

1 large onion

2 tablespoons oil

1/4 pint beef stock

Salt and pepper

Recipe method:

Cut the lamb into 1 inch cubes and chop the onions.
Cook in the butter and oil until the onions are soft and golden and the lamb is
lightly browned.

Stir in the flour and cook for 2 minutes.

Add seasoning, marjoram, stock and tomatoes with their juice.

Bring to the boil, stirring well. Pour into crock-pot.

Cover and cook on high for 30 minutes, then on low for 6-7 hours

Herb Roasted Lamb

Ingredients:
Ingredients
4 large potatoes, cut into cubes
1 tsp salt
6 cloves garlic, peeled and crushed zest of 1 lemon
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 Tbs olive oil
1/2 cup dry white wine
Directions:
Directions
Place the potatoes in the bottom of the stoneware. In a bowl, mix the salt, garlic, lemon
zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying pan
and brown the lamb evenly on all sides. Place the browned lamb in the stoneware. Pour in
the wine. Cook on Low for 10-12 hours.
Classic Beef Chilli
Ingredients:
Ingredients
2 onions, chopped
4 tsp minced garlic
2 green peppers, chopped
2 lbs ground beef
2 14-oz cans pinto beans, drained
1 14-oz can diced tomatoes
2 green chillies, chopped
1 Tbs oregano
2 tsp cumin

1 tsp cayenne
1 tsp pepper
1 tsp salt
1 c. beef broth
1 c. sour cream
1 c. Cheddar cheese, grated
2 Tbs green onions, sliced
Directions:
Directions
Brown the meat in a skillet. Add meat and remaining ingredients to slow cooker. Cover;
cook on Low 10-12 hours or High 5-6 hours.

Hearty Beef Stew

Ingredients:
Ingredients
1 1/2 pounds stew beef, cut in 1-inch cubes
1 can (28-oz.) tomatoes
2 stalks celery, sliced
4 carrots, sliced
2 tablespoons quick-cooking tapioca
1 small onion, diced
1 whole clove (optional)
Salt and pepper to taste 2 bay leaves
Directions:
Directions
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

Wild Mushroom Beef Stew

Ingredients:
1 1/2 to 2 lbs beef stew meat, cut in 1-inch cubes
1/8 cup flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups beef broth
1 tsp Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp paprika
2 shiitake mushrooms, sliced

2 carrots, sliced
2 potatoes, diced
1 white onion, chopped
1 stalk celery, sliced
Directions:
Put beef in the slow cooker. Mix together flour, salt and pepper and pour over the meat;
stirring to coat each piece of meat with flour. Add the remaining ingredients and stir to
mix well. Cover; cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir the
stew thoroughly before serving.

Parsnip and Carrot Soup

Ingredients:
1 medium leek, thinly sliced
4 medium parsnips, peeled and diced
4 medium carrots, peeled and diced
4 cups non-fat chicken stock
1 bay leaf
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup small pasta, cooked al dente and drained
1 Tbs Italian parsley, chopped
1 cup low fat croutons
Directions:
In a small skillet, saut the leek until golden. Drain and place in the slow cooker. Add the
remaining ingredients except for the pasta, parsley, and croutons. Cover and cook on Low
for 6-9 hours or on High 2 to 4 hours until the vegetables are tender. Add the pasta during
the last hour of cooking. Sprinkle each individual serving with garnish of parsley and
croutons. Makes 4 servings; 2 grams of fat per serving. For a 5, 6, or 7-quart slow cooker,
double all ingredients.
Scotch Broth
Ingredients:
Ingredients
2 lbs lamb stew meat
c. barley
1 Tbs salt
3 peppercorns
1 onion, chopped
2 stalks celery, sliced
1 turnip, peeled and diced
1 10 oz pkg frozen peas, thawed

1 tsp thyme
tsp Tabasco
Directions:
Directions
Add all ingredients to slow cooker. Cover; cook on Low 10-12 hours or High 4-5 hours.

Beef stew
"Take 500g of braising steak, cube it and roll in flour, salt and pepper. Fry it off with 1
sliced onion. Add 1 oxo cube and 150ml water. Then chuck into the slow cooker with
spuds, carrots, garlic and leeks (or a bag of winter vegetable mix). Cook on slow for 8-10
hours.
Chicken and chickpea curry
Brown off some chopped chicken breasts in a pan with a little oil or melted butter, with 1
sliced onion and a crushed clove of garlic. Stir in 1-2 teaspoons of curry powder or paste.
Add these to the crock pot along with a tin of chopped tomatoes and a tin of drained
chick peas. Cook on low for about 8 hours. Add chilli sauce to taste, after you have
served the children's portions.

Easy Farmhouse Lamb Stew With Vegetables

Recipe #264972
So basic, so simple, so tummy-warming on a cold night! The meat does need long, slow
cooking, but you don't have to stand over it. This is the time-honoured way of making a
typical stew. I'm sure it's ideal for a crock-pot, but not having one, I can't give directions
for use! This is ideal for using up those bits of fresh veggies lurking in your fridge
waiting to go bad! It can be made a day ahead, cooled and refrigerated, and warmed up
again, as flavour will improve. Can also be made early in the day, pulled aside, and
heated up again for dinner that night. I use lamb by preference, but naturally beef can be
used as well.
by

Zurie

Requires P

Save Note

2 hours 15 min prep

1 1/4-1
lbs lamb, stewing pieces (neck or shank or other meaty bits)
1/2
lbs vegetables, mixed (onion must be used, and add chopped bell peppers,
2
zucchini, sweet potato, carrots and any bits you want to use up)
5
tablespoons flour
oil (for frying)
3
teaspoons seasoning salt (BBQ, etc.)
14
ounces tomatoes (1 tin, with juice)
1/2
teaspoon sugar
1
tablespoon Worcestershire sauce
4
garlic cloves, chopped and crushed
hot pepper, seeds and ribs removed, finely chopped or 1/2 teaspoon Tabasco
1
sauce
1/2
cup dry red wine
Not the one? See other Easy Farmhouse Lamb Stew With Vegetables Recipes
1. The vegetables you intend to use should be peeled and cut into chunks or rounds,
and be ready. I have not included this in the prep. time!
2. Heat a large pot, and add a generous film of oil. Heat the oil well.
3. In the meantime, put the flour in a small bowl and dip each piece of meat in the
flour. Don't worry if some have barely anything on them -- just see that the largest
pieces are lightly coated.
4. Add to the hot oil. Do it in two batches. When one batch has sizzled on both sides,
push them to the side of the pot with a long-handled fork, and then add the rest of
the meat. It is NOT vital that they all brown.
5. Add the seasoning salt to the meat, and stir. Heat should be quite high at this
stage.
6. Now add all the vegetables, and stir the lot.
7. Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar,
Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden
spoon or long-handled fork.
8. The heat is still high at this stage. Add the red wine. (You could sub with beef
broth, but red wine is really preferable).
9. As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let
stew simmer for at least 45 minutes to 1 hour.

10. Then taste the sauce: it is almost sure to need more salt or seasoning. You could
add fresh herbs, or a tasty seasoning, as you like.
11. If the veggies have rendered a lot of liquid, take off the lid and cook until sauce
has reduced.
12. If the opposite, and the sauce is not all that much, keep the lid on.
13. Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending
on the meat you use.
14. In the meantime, prepare either potatoes, rice or polenta to your taste.

All day beef recipe

Recipe ingredients:

1-1/2 pounds beef roast

1/2 teaspoon black pepper

2 garlic cloves, minced

1/2 package onion soup mix

2 teaspoons Worcestershire sauce

1 teaspoon steak sauce

3 carrots, sliced

2 celery stalks, diced

1 green bell pepper, chopped

1 yellow onion

1/2 cup water

1/2 cup tomato juice

Recipe method:

Cut beef roast into serving-sized portions. Use more beef if you need more than 6
servings.
Brown beef in a bit of vegetable oil, although you can skip this step if rushed for

time.

Slice onion and separate into rings. Dice the peeled carrots, dice the celery and
slice the peppers into thin strips or circles. Place these into bottom of crock-pot.

Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the
onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup
water and 1/2 cup tomato juice. Pour this over the meat.
Turn the crock-pot to high for 30 minutes. Turn to low, cover and cook for 7-9

hours.
Keep the crock-pot covered as much as possible throughout cooking time.

A crock-pot can be used to cook this type of meal for a varied amount of time,
depending on your schedule.

When ready to serve, dip meat and vegetables out of pot with a slotted spoon.

Use the liquid as is or turn crock-pot to high and thicken liquid with a little flour
or cornstarch.

Chicken Curry with Rice

Recipe Feedback:

INGREDIENTS:

4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks

2 large onions, quartered and sliced thinly

3 cloves garlic, minced

1 tablespoon soy sauce or Tamari

1 teaspoon Madras curry powder

2 teaspoons chilli powder

1 teaspoon turmeric

1 teaspoon ground ginger

1/3 cup chicken broth or water

hot cooked rice

PREPARATION:
Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook
on low from 6 to 8 hours, or until chicken is tender. Serve over rice.
Crock-pot chicken and rice recipe serves 4.

Rustic Style Chicken

Chicken breasts are slow cooked with artichokes, tomatoes, mushrooms, and seasonings,
along with a little red wine and other ingredients.

INGREDIENTS:

1 to 1 1/2 pounds boneless chicken breasts, cut in 1-inch strips

1 tablespoon real bacon bits or crumbled cooked bacon

1 can (14.5 ounces) diced tomatoes, drained

1 can (15 ounces) artichoke hearts, quartered, drained, or cooked frozen

1 can(4oz) sliced mushrooms, drained

1 packet dry chicken gravy mix (about 1 oz)

1/4 cup red wine, such as cabernet or pinot noir

2 tablespoons Dijon mustard

PREPARATION:
Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to combine. Cover and
cook on low 6 to 8 hours. Serve over pasta or rice.
Serves 4.

Marmalade Curried Chicken

Easy crock-pot chicken recipe made with chicken breasts, marmalade, and curry powder,
along with other seasonings.

INGREDIENTS:

4 to 6 boneless, skinless chicken breasts

3/4 cup orange marmalade

1/4 cup water

1 teaspoon curry powder

1/8 teaspoon cayenne pepper

salt and pepper, to taste

PREPARATION:
Combine all ingredients in the slow cooker. Cover and cook on low for 5 to 7 hours.
Serve chicken breasts with juices over hot cooked rice. If desired, thicken juices with a
tablespoon of cornstarch mixed with a small amount of water.
Serves 4 to 6.

Slow Cooker Chicken and Vegetables

INGREDIENTS:

8 boneless chicken breast halves, skin removed

2 cans whole potatoes, drained

1 tsp garlic powder

1 bottle fat free Italian salad dressing

1 package frozen veggies

1 can water chestnuts (optional)

salt & pepper

PREPARATION:
Sprinkle chicken breasts with salt, pepper and garlic. Put chicken in bottom of slow
cooker. Add remaining ingredients. Cover and cook on LOW for 6 to 8 hours, until
chicken is tender.
Serves 8.

Chicken and Carrots with Wine Sauce

2 cups diagonally sliced carrots
8 chicken thighs (about 2 pounds), skinned
12 garlic cloves, peeled
1/2 cup dry white wine
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine the carrots, chicken and garlic in an electric slow cooker; add the wine. Sprinkle
with the thyme, salt and black pepper. Cover and cook on low-heat setting for 8 hours.
Remove the carrots, chicken and garlic with a slotted spoon, reserving the cooking liquid.
Place one-quarter of the carrots, 3 of the garlic cloves and 2 chicken thighs in each of 4
shallow bowls. Spoon 2 tablespoons of the reserved cooking liquid over each serving.
Serve with French bread, if desired, to sop up the sauce. Makes 4 servings.

NOT SLOW COOKING

Comforting cottage pie

A great, easy recipe for this classic dish.

Ingredients
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1 lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato pure
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1 lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2oz butter
55ml/2fl oz milk

Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook
over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the tomatoes, pure, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes and parsnips in water until
soft. Drain and mash with the butter and milk. Stir in the
horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and
bake for 30 minutes until golden brown.

the Ziploc Omelette

NOTE: We would like to give credit to the genius who thought this one
up. Unfortunately, a search of the internet yielded no individual. It is
amazing how this recipe is all over the Net with very little variation in
the wording.
This works great! It's good for when all your family is together. The
best part is that no one has to wait for their special omeletteo!

Have guests write their name on a quart-size

Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag
(not more than 2) shake to combine them.
Put out a variety of ingredients such as
cheeses, ham, onion, green pepper, tomato,
hash browns, salsa,
etc.
Ask each guest to add prepared ingredients of
choice to their bag and shake. Make sure to
get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for
exactly 13 minutes. You can usually cook 6-8
omelettes in a large pot. For more, make another pot of
boiling water.
Open the bags and the omelette will roll out easily. Be
prepared for everyone to be amazed! These are nice to serve
with fresh fruit and coffee cake. Everyone gets involved in
the process, and it's a great conversation piece.

Colcannon (Mashed Potatoes with Cabbage) Recipe

Potatoes and Cabbage have been sustenance foods in Ireland for ages. This classic Irish
dish combines the mashed potatoes and cabbage. Add some chopped boiled beef and you
have a dish known as Bubble & Squeak.

INGREDIENTS:

3 cups finely shredded green cabbage

1 onion, finely chopped

1/4 cup water

6 cooked potatoes, mashed or 4 cups prepared instant mashed potatoes (prepared

according to directions on package)

1/4 cup milk

1/4 cup butter or margarine

Salt and freshly ground pepper to taste

PREPARATION:
Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil.
Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
Add mashed potatoes, milk, butter or margarine, salt, and pepper. Mix well, stirring
often until heated through.
-----------------------------------------------------------------------------------------------------------Carrot Soup
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups canned vegetable broth or water
1 tablespoon fresh lemon juice
pinch of sugar
1/4 cup chilled whipping cream
chopped fresh parsley
Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic and cloves
and saut until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and
simmer until carrots are very soft, stirring occasionally, about 30 minutes. Remove cloves
from broth and discard. Puree soup in batches in blender. Return soup to same saucepan.
Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired
consistency with more broth. Can be prepared 1 day ahead. Cover and refrigerate. Whisk
cream in medium bowl just until slightly thickened, about 10 seconds. Stir soup over
medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with
parsley. Serves 6.

International Chicken
3 to 3 1/2 pounds chicken pieces
1/4 cup all purpose flour
2 teaspoons salt
1 1/2 teaspoons curry powder
1/8 teaspoon ground black pepper
1 cup chopped onion
1 medium green bell pepper, sliced into rings
1/2 cup chopped apple
1 large clove garlic, crushed and minced
1 14 1/2 ounce can diced tomatoes
3 tablespoons cold water blended with 3 tablespoons all purpose flour
Rinse chicken and pat dry. Combine the 1/4 cup flour with salt, curry powder and pepper.
Dredge chicken with the seasoned flour mixture; place in crockpot. Stir in chopped
onion, bell pepper, apples and garlic. Pour tomatoes over all. Cover and cook on low
setting for 7 to 9 hours, until chicken is tender. Remove chicken to a heated platter. Turn
crockpot to high setting. To thicken sauce, stir the water and flour mixture into the juices
remaining in crockpot. Cover and cook on high until thickened. Serve chicken with the
sauce. Serves 4.

Cheddar biscuits supreme

Preparation time
15m
Cooking time
15m
Difficulty
2
Serves
12

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

teaspoon cream of tartar

cup butter

1 cups milk

1 clove of garlic (diced)

cup shredded cheddar cheese

Preparation
1. Preheat oven to 450F. In a large bowl combine the flour, baking powder, sugar, salt and
cream of tartar. Using a pastry blender (or a fork) cut in the butter until the mixture
resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at
once. Using a fork stir just until the mixture is moistened. Fold in the garlic and cheese.
Dont work it too much or youll take the air out making the biscuits less fluffy.

2.Using a large spoon, drop dough into 12 mounds on to a greased baking sheet.
3. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve
warm.

Best-ever spaghetti Bolognese

Ingredients
2 tbsp vegetable oil
450g/1lb lean beef mince
100g/3oz chicken livers, trimmed
1 onion, finely chopped
2 garlic cloves, chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
150g/5oz button mushrooms, sliced
2 bay leaves
200g/7oz tomato pure
100ml/3fl oz red wine
1 x 400g/14oz can chopped tomatoes
salt and freshly ground white pepper
1 tsp fresh thyme leaves
1 tsp fresh parsley
1 tsp fresh oregano (or half teaspoon dried oregano)
To serve
400g/14oz spaghetti, cooked according to packet instructions
parmesan, finely grated
Method
1. Heat the vegetable oil in a large pan over a medium heat.
2. Add the mince and cook until golden-brown all over. Remove the mince from the pan
with a slotted spoon and set aside.
3. Add the chicken livers to the same pan and cook until browned all over. Remove the
livers from the pan and chop into bite-sized pieces and set aside.
4. Add the onion to the pan and fry for 4-5 minutes, to soften and colour.
5. Add the garlic, red and green peppers and mushrooms and fry for 5-6 minutes, or until
softened and lightly coloured.
6. Add the cooked mince, the cooked livers, the tomato pure and bay leaves and
continue to cook for eight minutes.
7. Add the wine and tomatoes and bring to the boil. Reduce the heat and simmer for 3045 minutes.
8. Season, to taste, with salt and freshly ground white pepper.
9. Add the thyme, parsley and oregano and stir well to combine.

10. To serve, place equal portions of cooked spaghetti into four serving bowls. Spoon
equal amounts of Bolognese sauce over each portion and sprinkle with finely grated
parmesan.

Raspberry Gelato

a 12ish-oz. bag of frozen raspberries

1/3 cup of sugar (start with less and add if you worried about it being too
sweet)

1/2 cup of heavy cream

Whir them all together in a food processor or blender

until it's completely smooth. THAT'S. IT. And this feeds 4-6
people, depending how you interpret "portion size."
Depending on how frozen your berries are, you might have to whir a bit longer, but
you can serve it immediately if you'd like. Or just pour the bright pink awesomeness
into a container and throw it in the freezer for a couple of hours. It'll last a couple of
weeks I think, but mine didn't even come close to making it that long. And if you're
adventurous, experiment with other fruits! The bigger the fruit, the longer it'll take
(assuming they're frozen fruits). And if you'd like something a little less fattening,
feel free to try plain yogurt instead of the cream. I haven't tried it, but I can't
imagine it'd be bad.

Brussels Sprouts with Black Bean Garlic Sauce Recipe

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You can find black bean garlic sauce in the Asian aisle of most grocery stores. I use the
Lee Kum Kee brand and love it. If you're up to it some chopped, cooked bacon is equally
tasty when added to this dish. Note that the sauce is pretty salty, so no additional salt is
needed.
Ingredients

2 tablespoons of olive, grapeseed, or safflower oil

dash of chili pepper flakes

25 brussels sprouts

1 1/2 tablespoons of black bean garlic sauce

ground black pepper

Method
1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves.
Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add
the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin
to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of
oil.

3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated.
Add a pinch of ground black pepper (the sauce is already salty so you probably won't
need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.
Serves 4.

Mom's Stuffed Bell Peppers Recipe

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Red and yellow bell peppers have a very different flavor than green bell peppers. The red
ones especially are much sweeter. Any bell pepper can be used for this recipe; use the
type you like the best.
Ingredients

1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)

4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized

1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)

6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)

1/2 teaspoon dry summer savory

1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)

(Can substitute herbs with other herbs such as an Italian herb mix)

1 teaspoon salt

Freshly ground black pepper

1/4 cup olive oil

Paprika

Method
1 If you haven't already made the rice, start cooking the rice following the package
instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of
salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)

2 Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds.
Place bell peppers cut side up on a steaming rack over an inch of water in a large covered
pot. Bring to boil, let steam for 10 minutes.
3 Heat oven to 350F. In a large bowl mix together the ground beef, basil, summer
savory, marjoram, salt, several turns of black pepper, and rice.

4 Remove bell peppers from steamer pan. Place cut side up in a pyrex or other ovenproof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive
oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the
oil over the outside of the peppers; it will help with browning. Sprinkle the tops
generously with paprika.
5 Place on middle rack and cook for 25-30 minutes, until meat is cooked through.
Serves 4 to 6. Serve with ketchup.
DRIED HERBS AND SPICES
Allspice - Similar to cloves, but more pungent and deeply flavoured. Best used in spice
mixes.
Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and
sauces.
Cayenne Pepper - Made from dried and ground red chilli peppers. Adds a sweet heat to
soups, braises, and spice mixes.
Cloves - Sweet and warming spice. Used most often in baking, but also good with
braised meat.

 Coriander - Earthy, lemony flavour. Used in a lot of Mexican and Indian dishes.
Cumin - Smoky and earthy. Used in a lot of South-western US and Mexican cuisine, as
well as North African, Middle Eastern, and Indian.
Mace - From the same plant as nutmeg, but tastes more subtle and delicate. Great in
savory dishes, especially stews and homemade sausages.
Nutmeg - Sweet and pungent. Great in baked goods, but also adds a warm note to
savory dishes.
Oregano - Robust, somewhat lemony flavour. Used in a lot of Mexican and
Mediterranean dishes.
Paprika - (also: Smoked Paprika) Adds a sweet note and a red colour. Used in stews
and spice blends.
Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled
meats.
Saffron - Subtle floral flavour. Used mostly as a colouring agent.
Sage - Pine-like flavour, with more lemony and eucalyptus notes than rosemary. Found
in a lot of northern Italian cooking.
Smoked Paprika - (also: Paprika) Adds sweet smokiness to dishes, as well as a red
color.
Turmeric - Used more for its yellow colour than its flavour. Can be used in place of
saffron.
Thyme - Adds a pungent, woodsy flavour. Great as an all-purpose seasoning.
Vietnamese Cassia Cinnamon - Sweet and spicy. Can be used in both sweet baked
goods and to add depth to savoury dishes.
FRESH HERBS
Chervil - Delicate anise flavour. Great raw in salads or as a finishing garnish.
Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.
Oregano - Robust, somewhat lemony flavour. Used in a lot of Mexican and
Mediterranean dishes.

 Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled
meats.
Sage - Pine-like flavour, with more lemony and eucalyptus notes than rosemary. Found
in a lot of northern Italian cooking.
Tarragon - Strong anise flavour. Can be eaten raw in salads or used to flavour tomato
dishes, seafood, or eggs.
Thyme - Adds a pungent, woodsy flavour. Great as an all-purpose seasoning.
SPICE BLENDS, RUBS, AND MIXES
Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato
sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)
Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavour broths and soups.
(Classic French)
Chinese Five Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and
clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork.
(Chinese)
Curry Powder - Typically includes turmeric, coriander, cumin, fenugreek, and red
pepper, but mixes can vary. Used primarily to quickly flavour curry sauces. (Indian)
Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin.
Great spice rub for lamb, chicken, and fish. (Egyptian)
Garam Masala - Typically includes cinnamon, cardamom, cloves, cumin, coriander,
nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces.
(Indian)
Herbes de Provence - Usually savoury, rosemary, marjoram, thyme, and sometimes
lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.
Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns,
allspice, coriander. Used for pickling vegetables in vinegar.
Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning
pumpkin pie, but also great in other spiced baked goods.
Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace,
nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment.
(North African/Moroccan)

 Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning
for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and
hummus. (Middle Eastern)