Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
JAMBAlAyA
shrimp and Ham Jambalaya
3 ribs celery, diagonally slice
1 onion, chopped
1 red and 1 green bell pepper, chopped
2 (15 ounce) cans stewed tomatoes
2 (425 g)
2 cups cooked, cubed smoked ham
480 ml
½ teaspoon cayenne pepper
2 ml
1 tablespoon dried parsley flakes
15 ml
2 teaspoons minced garlic
30 ml
1 pound peeled, veined shrimp
.5 kg
• Spray slow cooker, combine celery, onion, bell peppers, tomatoes, ham, cayenne pepper, parsley flakes, garlic and a little salt and pepper.
• Cover and cook on LOW for 7 to 8 hours or on HIGH
for 3 to 4 hours.
• Stir in shrimp and cook on LOW 1 hour.
• Serve over hot, cooked rice. Serves 4 to 6.
94
JAMBAlAyA
shrimp and sausage Jambalaya
1 pound cooked, smoked sausage links
.5 kg
1 onion, chopped
1 green bell pepper, chopped
2 teaspoons minced garlic
1 (28 ounce) can diced tomatoes
794 g)
1 tablespoon parsley flakes
15 ml
½ teaspoon dried thyme leaves
2 ml
1 teaspoon Cajun seasoning
5 ml
¼ teaspoon cayenne pepper
1 ml
1 pound peeled, veined shrimp
.5 kg
Hot cooked rice
• Spray slow cooker, combine all ingredients except shrimp and rice.
• Cover and cook on LOW for 6 to 8 hours or on HIGH
for 3 to 4 hours.
• Stir in shrimp and cook on LOW for additional
1 hour. Serve over hot, cooked rice. Serves 4 to 6.
95
JAMBAlAyA
shrimp and Chicken Jambalaya
4 chicken breast halves, cubed
1 (28 ounce) can diced tomatoes
794 g
1 onion, chopped
1 green bell pepper, chopped
1 (14 ounce) can chicken broth
396 g
½ cup dry white wine
120 ml
2 teaspoons dried oregano
10 ml
2 teaspoons Cajun seasoning
10 ml
½ teaspoon cayenne pepper
2 ml
1 pound cooked, peeled, veined shrimp
.5 kg
2 cups cooked white rice
480 ml
• Place all ingredients except shrimp and rice in slow cooker and stir.
• Cover and cook on LOW for 6 to 8 hours.
• Turn heat to HIGH, stir in shrimp and rice and cook additional 15 to 20 minutes. Serves 4 to 6.
96
VeGeTABles
VeGeTABles
Broccoli-Cheese Bake
4 tablespoons (½ stick) butter, melted
60 ml
1 (10 ounce) can cream of mushroom soup
280 g
1 (10 ounce) can cream of onion soup
280 g
1 cup instant rice
240 ml
1 (8 ounce) package cubed Velveeta® cheese
227 g
2 (10 ounce) packages frozen chopped broccoli,
thawed
2 (280 g)
• Combine all ingredients, plus ½ cup (120 ml) water in sprayed slow cooker and stir well.
• Cover and cook on HIGH for 2 to 3 hours.
Serves 4 to 6.
98
VeGeTABles
Broccoli and Cheese
2 (16 ounce) packages frozen broccoli florets,
thawed
2 (425 g)
2 (15 ounce) cans whole new potatoes, drained
2 (425 g)
2 (10 ounce) cans cream of celery soup
2 (280 g)
½ cup milk
120 ml
1 (8 ounce) package shredded cheddar cheese,
divided
227 g
1½ cups cracker crumbs
360 ml
• Place broccoli on plate, cut off stems and discard.
In slow cooker, combine broccoli and potatoes.
• In saucepan, combine soup and milk, heat just enough to mix well and pour over broccoli and potatoes.
• Sprinkle half cheese and crumbs over broccoli.
• Cover and cook on LOW for 3 to 4 hours.
• When ready to serve, sprinkle remaining cheese and
crumbs over top. Serves 6 to 8.
99
VeGeTABles
savory Broccoli and Cauliflower
1 (16 ounce) package frozen broccoli florets,
thawed
.5 kg
1 (16 ounce) package frozen cauliflower florets,
thawed
.5 kg
2 (10 ounce) cans nacho cheese soup
2 (280 g)
6 slices bacon, cooked, crumbled
• Place broccoli and cauliflower in sprayed slow cooker.
Sprinkle with a little salt and pepper.
• Spoon soup over top and sprinkle with bacon. Cover and cook on LOW for 3 to 4 hours.
Serves 6 to 8.
Company Broccoli
1½ pounds fresh broccoli, trimmed well
.7 kg
1 (10 ounce) can cream of chicken soup
280 g
½ cup mayonnaise
120 ml
1 (8 ounce) package shredded cheddar cheese
227 g
¼ cup toasted slivered almonds
60 ml
• Place broccoli in sprayed slow cooker.
• Combine chicken soup, mayonnaise, half the cheese and ¼ cup (60 ml) water. Spoon over broccoli.
• Cover and cook on LOW 2 to 3 hours. When ready to
serve, sprinkle remaining cheese over broccoli and top with toasted almonds. Serves 6 to 8.
100
VeGeTABles
sunshine Green Beans
2 (16 ounce) packages frozen whole green beans,
thawed
2 (.5 kg)
2 (10 ounce) cans fiesta nacho cheese soup
2 (280 g)
1 (8 ounce) package seasoning blend onions
and bell peppers
227 g
1 (8 ounce) can sliced water chestnuts, cut in half
227 g
1 teaspoon seasoned salt
5 ml
• Combine all ingredients plus ¼ cup (60 ml) water in large slow cooker and stir to mix well. Cover and cook on LOW for 4 to 5 hours. Serves 6 to 8.
southern Green Beans and potatoes
6 - 8 medium new potatoes with peels, sliced
5 cups fresh whole green beans, trimmed
1.3 l
2 tablespoons dry, minced onions
30 ml
¼ cup (½ stick) butter, melted
60 ml
1 (10 ounce) can cream of celery soup
280 g
1 (10 ounce) can fiesta nacho cheese soup
280 g
• Place potatoes, green beans and minced onions in
sprayed slow cooker. Pour melted butter over vegetables.
• In saucepan, combine both soups and 1⁄3 cup (80 ml) water. Heat just enough to be able to mix soups and
pour over vegetables.
• Cover and cook on LOW for 7 to 8 hours.
Serves 6 to 8.
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