Originally Posted by bendmom
Does anyone have a great potato chowder recipe they wouldn't mind sharing?
Originally Posted by Selu Gigage
Here are a couple of my "tried and true" ---
Crockpot Chile Verde
3 lbs. pork tenderloin or sirloin, trimmed and cut into 1" cubes
1 large onion, chopped
1 tablespoon minced garlic
2 large orange or red bell peppers, cut into 1" squares
2 large yellow bell peppers, cut into 1" squares
1 4 oz. can diced mild green chilies
1 large can (28 oz) green enchilada sauce
1 12 oz. jar green salsa (tomatillo based)
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 teaspoon chipotle chili powder
1/2 cup loosely packed chopped fresh cilantro
Put the onions, garlic, and peppers into crockpot. Add the pork cubes and remaining ingredients, stir well, cover and cook on Low about 8 hours. Serve over mixed whole grains. Makes 24 1-cup servings
Originally Posted by SpringRain
A friend gave me this one, but I haven't tried it as we are non-dairy here and I haven't had time to mess around with subs. If you try it, let me know how it turns out!
8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings
Put all ingredients down to and including the pepper into the crockpot. Add water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup.
Originally Posted by gus'smama
Here's the recipe for spicy maple black beans that someone asked for. It is not really precise, cause I do it a bit differently each time. As I posted earlier, when I tried it in the crockpot, it didn't work, but I didnt' sautee the onions first, and I think if you do that, it will work fine.
Sautee chopped onions and/or garlic (1-2 onions, 2-4 cloves garlic) in olive oil. Add crushed red pepper, as much as you like -- I use about 2-3 teaspoons, I think) (this can be left out and then sprinkled on individual dishes at the end). Add 2 cans of un-drained black beans, or equivilant of soaked and pre-cooked dried beans. Add 1/2 -1 cup of real maple syrup ( I like grade B for better flavor) depending how sweet you like it. On the stove top, I cook this for 15-20 min, simmering to cook down liquid a bit, but not all the way. In the crockpot, it could probably be all day, or just a few hours, since you dont' really need to cook any of the ingredients, just get the flavors to combine. Also, maybe in a crockpot it would be good to drain the beans, since the liquid won't cook down?
I like this served over rice, with sharp cheddar cheese, or in a burrito, again with sharp cheddar. Yum.
Sorry if this is poorly written. I have mastitis and my brain is on s..l...o...w... today :LOL
Originally Posted by Wabi Sabi
I just made a soup for dinner tonight that turned out wonderfully! I didn't measure anything, just added a bit of this and that until the crockpot was full. You'll have to adjust for the size of your cooker.
Beef and Barley Soup
Brown 1 lb. of ground beef in a skillet with some onion and garlic. Drain the meat well. Put it into the crockpot along with some celery, carrots, and whatever other vegetables you like in soup (I used some leftover corn from lunch, half a bag of frozen green beans and a small head of cabbage). Also mix in a can of diced tomatos (I used the fire roasted ones from Muir Glen) and a teaspoon or so each of basil and oregano plus throw in a bay leaf. Fill the crockpot the rest of the way with water, tomato juice and beef stock (I used a large 46 oz. can of tomato juice, 4 cups of beef stock and filled with water the rest of the way until about 2 inches from the top). Turn it all on low and just let the soup simmer for the day. About an hour or so before serving toss in some pearled barley and cook until done- I used about 2/3 a cup of barley and it turned out really thick! Use less if you'd like a more brothy soup.
Originally Posted by Mickiswing
This is one of my favorites. Not super exact in measurements, because I usually just eyeball it.
Cream Cheese Italian Chicken
2 Tbs. butter (optional)
1 lb chicken, cubed (I usually use about 4 breasts)
1 envelope Italian dressing mix (or about 3 Tbs italian seasoning)
8 oz. cream cheese
1 can cream of chicken soup (I make my own)
Turn crockpot on High and put butter in bottom to melt while you cut up the chicken. Place chicken in pot, and pour seasonings on top. Cook until chicken is done. (About 2-3 hours on high)
Stir in soup and cream cheese (cut into cubes and it will melt faster) and cook on High until cream cheese is melted and smooth. Serve over rice, noodles or potatoes.