12 make slow Recipes

slow cooker pot roast, prep time : 15 minutes cood time: 8 hours makes 6 to 8 (3 oz.) servings, reynolds slow cooker liner, water, red potatoes, cut in quarters, onion, cut in quarters, peeled baby carrots, onion soup mix, divided, salt , pepper and dried thyme leaves, boneless beef chuck pot roast

boneless skinless chicken breast, cut into bite-size pieces, boneless skinless chicken thighs, cut into bite-size pieces, mushrooms, halved (i like crimini), water, frozen small whole onions (or 3/4 cup chopped onion), celery, sliced , 1/2 inch slices, carrots, thinly sliced, paprika (make sure to use good quality paprika for full flavor!), salt , to taste, dried rubbed sage, dried thyme, pepper, freshly ground , to taste, chicken broth, tomato paste, water or 1/2 cup low sodium chicken broth or 1/2 cup vegetable broth, cornstarch, frozen green peas or 2 cups frozen edamame soybeans, cubed extra firm tofu (optional)

frozen spinach (thawed, drained and chopped ), curd cottage cheese, velveeta cheese , cubbed, egg substitute (or use enough eggs to make 3/4 cup), butter or 2 tbsp margarine, cubed, all-purpose flour, salt

all-purpose flour, spanish smoked paprika, seasoned salt, ground black pepper, beef chuck, cut into 1-inch cubes, olive oil, onion, chopped, mushrooms, chopped, potatoes, diced, carrots, sliced, stalks celery, chopped, garlic, minced, marsala wine, worcestershire sauce, organic beef broth, crushed tomatoes, dry onion soup mix, spanish smoked paprika , or to taste, salt and ground black pepper to taste, cornstarch (optional), water (optional)

chopped onion, chopped carrot (original recipe called for shredded), chopped celery, italian-style stewed tomatoes, italian-style tomato paste, dried oregano, dried thyme, pepper, water, chicken broth (i make mine using bouillon cubes) or 1 (14 oz) can vegetable broth (i make mine using bouillon cubes), quick-cooking rice, pesto sauce, grated parmesan cheese

cooked chicken, shredded, sweet corn, mushroom, sliced, chili flakes (to taste), fish sauce, hot chicken stock, water (enough to make soup as thick or as thin as you like it)

ground meat, frozen (we used hamburger), water (plus an additional 3 cups, varies on size of cooking vessel), beef bouillon cubes, red kidney beans, black beans, coriander seeds (we used seeds) or 1/4 tsp coriander powder (we used seeds), mccormick chili seasoning mix (or make your own )

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

italian sausage (i prefer mild , hot takes away from the other flavors), tomato sauce (make sure to rinse out the cans with a little water to get all that sauce), italian stewed tomatoes , san marzano is a great choice (lightly chop, using a pair of scissors right in the can works great), red bell peppers, diced, green peppers, diced, onions, diced, button mushrooms, sliced (cremini are a bit too woodsy for me), minced garlic cloves (i used 8, you can use more or less depending on your taste), heavy cream, brown sugar (you can use a bit less if you want. you could always had a bit more at the end if you want a bit mor), dried basil, dried oregano, chili powder, cayenne, fresh parsley, fine chopped, olive oil, salt, pepper

bulk pork sausage, sliced fresh mushrooms (3 cups), chopped red bell pepper, chopped green bell pepper, butter or 3 tbsp margarine, eggs, half-and-half or 1 cup milk, dried thyme leaves, salt, pepper, condensed reduced-sodium cream of mushroom soup, shredded cheddar cheese