133 ground vegetable crock Recipes

fryer, parts fresh (thighs work well ), vegetable oil, light soy sauce or 1/3 cup low sodium soy sauce, works fine, brown sugar, garlic, minced, ginger, ground, almonds , slivered (optional), green onion, sliced (optional)

olive oil, yellow onion, chopped, garlic clove, minced, vegetable stock, crushed tomatoes, tomato paste, sugar (or a natural sweetener), bay leaves, salt, fresh ground black pepper, cooked israeli couscous, chopped fresh basil leaves (to garnish )

oil, beef chuck roast, fresh ground black pepper (to taste), garlic powder (or to taste), dry onion soup mix, low sodium beef broth (use only low-sodium broth), worcestershire sauce, onion, chopped, carrots, peeled and coarsley chopped, potatoes, peeled and cubed, white button mushrooms (leave whole do not slice, can use more)

chopped onion, garlic clove, minced, canola oil, dry lentils, rinsed, chili powder, ground cumin, oregano, water, vegetable bouillon cubes, salsa

vegetable oil, onion, chopped fine (about 2 cups), garlic clove, minced, chicken broth, apple cider vinegar, ketchup, corn syrup, molasses, brown sugar, tomato paste, hot sauce (recommended got the 2bleu s ), ground mustard, lemon juice, root beer, kosher salt, black pepper, light brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, spareribs (1 full rack st louis style ribs), hickory chips, baked beans (recommended rock & roll bbq pit style beans for the crock pot)

barbecue sauce, apple jelly, tapioca, vinegar, egg beaten, fine seasoned bread crumbs, milk, garlic powder, salt, onion powder, ground turkey, nonstick vegetable spray

olive oil, tempeh , cut into 1/2-inch thick slices, yellow onion, halved and thinly sliced into half moons, sauerkraut, drained and rinsed, diced tomatoes, drained, sweet hungarian paprika, dry white wine, caraway seed, tomato paste, vegetable stock, salt & freshly ground black pepper, to taste, sour cream or 1/2 cup tofu

turnips, peeled and chopped, onions, sliced thinly, carrots, chopped, parsnip, peeled and chopped, pearl barley, beef chuck, boneless diced, bay leaves, garlic clove, peeled, pepper, fresh ground, beef broth, reduced sodium, water, parsley, flat leaf chopped

fleur de sel , to coat, coarse ground black pepper , to coat, free range chickens (4 to 6 lb each), canola oil, butter, minced shallots, minced garlic, sliced shiitakes, quartered button or cremini mushrooms, white wine, chicken stock, dark soy sauce, chopped fresh thyme, shucked english peas, blanched, shucked edamames, blanched, shucked favas, blanched, diced peeled carrots, blanched, sugar snap peas, cut into 1/4-inch lengths, blanched, white truffle oil, salt and black pepper, chopped chives, chicken from above , picked off of the bone, skin and all, shredded, ragout, basil oil , recipe follows, crock pots, puff pastry sheets , 3 by 3 inches, docked, garlic, minced ginger, limes, juiced, salt, sugar, canola oil, thai basil leaves, salt and black pepper, to taste, leftovers: chicken , tomato and pasta salad with basil vinaigrette, dijon mustard, balsamic vinegar, rice vinegar, basil oil , see recipe above, extra virgin olive oil, chicken from above , picked off of the bone, skin and all, shredded, blanched fusilli pasta, ripe tomatoes, medium dice, thai basil , picked, reserve a few tops, for garnish

ground chicken breast, ground pork, shallots, peeled and diced fine or 1/3 cup shallot, garlic clove, minced, fresh spinach leaves, packed, chopped fine, hidden valley original ranch dressing mix, fresh breadcrumb (do not use seasoned dry breadcrumbs), grated parmesan cheese, fresh ground black pepper, kosher salt, mustard powder, nutmeg, eggs, lightly beaten, sour cream, vegetable oil (for frying ), butter (melted if using crock pot), flour, hidden valley original ranch dressing, whole milk, sour cream, fresh ground black pepper, salt, nutmeg, chopped scallion, green tops only , plus more for garnish, grated parmesan cheese

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.