what you need
2 lb. beef stew meat
1 can cream of chicken soup
1 can cream of mushroom soup
1 package of onion soup mix
1 Tbsp. parsley, dried
Minute Rice (we used brown rice)
make it
Place beef stew in crock-pot. Pour both cans of soup and onion soup mix over meat and spread.Sprinkle with parsley and cover.
Put crock-pot on low for 6-8 hrs. Stir occasionally.
Serve over Minute Rice, or you can add 4 oz. of cream cheese and serve over egg noodles.
Showing posts with label brown rice. Show all posts
Showing posts with label brown rice. Show all posts
Friday, February 5, 2010
Sunday, January 31, 2010
Crock Pot Chinese Chicken w/ Pineapple
This was ok but not a favorite it needed some work after we got home to get it where we liked it and I'm not sure what all went in.
Ingredients
6 chicken thighs (we used chicken tenders)
salt and pepper, to taste
3 tablespoons oil
1 1/2 onions, chopped
1 1/2 red peppers, seeded and chopped
2 cups chicken stock
4 1/2 teaspoons brown sugar
4 1/2 teaspoons soy sauce
3/4 teaspoon ground ginger
1 1/2 (10 5/8 ounce) cans pineapple chunks, drained
1 tablespoons cornstarch
Preheat crock pot on high.
Season chicken with salt and pepper.
Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
Serve on rice.
Ingredients
6 chicken thighs (we used chicken tenders)
salt and pepper, to taste
3 tablespoons oil
1 1/2 onions, chopped
1 1/2 red peppers, seeded and chopped
2 cups chicken stock
4 1/2 teaspoons brown sugar
4 1/2 teaspoons soy sauce
3/4 teaspoon ground ginger
1 1/2 (10 5/8 ounce) cans pineapple chunks, drained
1 tablespoons cornstarch
Preheat crock pot on high.
Season chicken with salt and pepper.
Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
Serve on rice.
Tuesday, January 19, 2010
Molasses Dijon Roast
This is a crock pot recipe and it turned out great!
3 pound roast
1/3 cup molasses or there abouts. I just poured an estimation into the crock pot.
1/3 cup dijon mustard or there abouts. I just poured an estimation into the crock pot.
At least 2 tbs of white vinegar. I just poured an estimation into the crock pot.
Put the roast in the crock pot with the ingredients. Turn the roast to coat it in the marinade.
Turn the crock pot on low and cook for 6-8 hours until you've reached your desired tenderness.
We had this with a serving of brown rice and steamed broccoli.
3 pound roast
1/3 cup molasses or there abouts. I just poured an estimation into the crock pot.
1/3 cup dijon mustard or there abouts. I just poured an estimation into the crock pot.
At least 2 tbs of white vinegar. I just poured an estimation into the crock pot.
Put the roast in the crock pot with the ingredients. Turn the roast to coat it in the marinade.
Turn the crock pot on low and cook for 6-8 hours until you've reached your desired tenderness.
We had this with a serving of brown rice and steamed broccoli.
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