Guest guest Posted March 28, 1999 Report Share Posted March 28, 1999 * Exported from MasterCook * Asparagus Vegetable Medley Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus cut crosswise on the diagonal into 1-inch pieces 2 large leeks -- (white part only), rinsed well and halved lengthwise and sliced 1 green bell pepper cut into thin strips 1 red bell pepper cut into thin strips 1/3 cup homemade or canned chicken or vegetable broth 1/4 cup red or white wine vinegar 2 1/2 teaspoons dried dill weed 1 1/2 teaspoons dried tarragon -- crushed 1 tablespoon extra-virgin olive oil -- up to 2 This makes a terrific warm vegetable or chilled salad It's a great way to use asparagus in season, when it is plentiful and a good buy. For an extra fillip, top with shavings of imported Parmesan cheese. MAKES 4 TO 6 SERVINGS 1. In a 3 1/2-quart electric slow cooker, mix together the asparagus, leeks, green and red bell peppers, broth, 3 tablespoons of the vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of the tarragon. 2. Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the asparagus is tender but still slightly crisp. 3. Drain off and discard the cooking liquid. Mix in the remaining 1 tablespoon vinegar, V2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste. Serve immediately or refrigerate and serve chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Beans Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Beans And Legumes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces canned pinto beans rinsed and well drained 30 ounces canned dark red kidney beans rinsed and well drained 30 ounces canned chili beans -- drained (no need to rinse) 1 large onion -- chopped 1 medium green bell pepper -- coarsely chopped 3/4 cup ketchup 1 tablespoon prepared yellow mustard 1 teaspoon liquid smoke hickory seasoning 1/2 cup packed light brown sugar 2 teaspoons instant coffee powder dissolved in 2 tablespoons boiling water Making a pot full of beans in a slow cooker cant get much easier. Serve these at your next casual party, indoors or out. MAKES 8 TO 10 SERVINGS 1. In a 4-quart electric slow cooker, combine the pinto beans, kidney beans, chili beans, onion, and bell pepper. Mix together the ketchup, mustard, liquid smoke, brown sugar, and coffee. Pour over the beans and mix together gently to avoid crushing the beans. 2. Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * BBQ Cowboy Pinto Beans Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Beans And Legumes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged dried pinto beans rinsed and picked over 4 cups hot water 2 medium onions -- chopped 1 tablespoon chili powder 3/4 cup hickory-flavored barbecue sauce 1/2 cup ketchup 1 1/2 tablespoons prepared yellow mustard 1 dash Tabasco sauce OR more to taste MAKES 6 TO 8 SERVINGS 1. In a 3 1/2-quart electric slow cooker, mix together the beans, hot water, onions, and chili powder. 2. Cover and cook on the low heat setting about 7 hours, or until the beans are tender but not falling apart. 3. Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Yams Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds yams -- , up to 4 peeled and cut into 1-inch cubes 3/4 cup packed dark brown sugar 4 tablespoons butter -- melted 1 1/2 teaspoons ground cinnamon 1/4 teaspoon grated nutmeg 2 tablespoons fresh orange juice 3 tablespoons brandy -- (optional) 1 1/2 teaspoons grated orange zest 1 cup miniature marshmallows 1/2 cup chopped toasted pecans These yams are a yummy addition to holiday meals. Use yams with a vivid sweet orange flesh because they cook up to a much moister texture than pale sweet potatoes, which can end up dry and crumbly. MAKES 8 TO 12 SERVINGS 1. Place the yams in a 4-quart electric slow cooker. In a medium bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, and orange juice. Spoon over the yams. 2. Cover and cook on the low heat setting 51/2 to 6 hours, stirring once, if possible, until the yams are tender. 3. Stir in the brandy and orange zest. Sprinkle the marshmallows and pecans over the top. Cover and cook 5 minutes longer, or until the marshmallows are melted. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamed Corn Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 cup heavy cream 2 tablespoons sugar 3/4 teaspoon salt 2 teaspoons Worcestershire sauce 1/4 teaspoon cayenne 1/4 cup quick-mixing flour such as Wondra 48 ounces packaged frozen whole kernel corn thawed and drained 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley MAKES 8 SERVINGS 1. In a 31/2-quart electric slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in the corn. 2. Cover and cook on the high heat setting 3 to 31/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans, Peppers, And Tomatoes W/Balsamic Vinegar Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans cut into 1 1/2-inch-long pieces 3 tomatoes halved and thinly sliced 1 onion -- thinly sliced 1 large red bell pepper halved and cut into thin strips 1 large green bell pepper halved and cut into thin strips 3 garlic cloves -- minced 5 3/4 ounces canned pitted ripe olives drained and coarsely chopped 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/3 cup slivered sun-dried tomato Full title: This steamed vegetable potpourri is attractive and delicious whether served hot as a vegetable course or cold as a salad It's also good topped with crumbled Gorgonzola, feta, or goat cheese. Be sure to use tender young green beans and cook until they are still a tad crisp, but still tender. MAKES 6 SERVINGS 1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top. 2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix. 3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil. Serve warm, at room temperature, or chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Glazed Carrots Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces packaged peeled baby carrots 1/3 cup thawed frozen orange juice concentrate 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1 1/2 tablespoons cornstarch 1 tablespoon butter 1 tablespoon Grand Marnier -- up to 2 OR other orange-flavored liqueur -- (optional) Salt and freshly ground pepper For convenience and to speed preparation time, purchase peeled baby carrots in plastic bags, which are often sold in supermarket produce departments. MAKES 8 SERVINGS 1. In a 3 1/2-quart electric slow cooker, mix the carrots, orange juice concentrate, brown sugar, cinnamon, nutmeg, and 2 tablespoons water. 2. Cover and cook on the low heat setting about 7 hours, or until the carrots are almost tender. Increase the heat to the high setting. 3. Dissolve the cornstarch in 2 tablespoons cold water and stir into the carrots. Cook, covered, 30 minutes longer, or until slightly thickened. Stir in the butter and liqueur and season with salt and pepper to taste. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cinnamon Squash Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Fruits Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds banana or hubbard squash -- up to 3 1/4 rind removed and cut into 1- to 1 -- 1/2-inch cubes 8 ounces canned unsweetened crushed -- pineapple 1 1/2 teaspoon ground cinammon -- up to 1 1/3 cup packed brown sugar 1 tablespoon butter cut into small pieces An easy and delicious way to fix banana squash. Be sure to remove enough of the rind so you cook only the tender flesh. MAKES 6 SIDE-DISH SERVINGS 1. Place the squash in a 3 1/2- or 4-quart electric slow cooker. In a small bowl, mix together the pineapple with its liquid, cinnamon, brown sugar, and butter. Spoon over the squash and mix well. 2. Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the squash is tender. Stir gently to mix. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potatoes With Fresh Fennel Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds baking potatoes peeled and halved -- and thinly sliced (about 5 medium potatoes) 1 red bell pepper cut into thin strips 3/4 cup homemade or canned vegetable broth OR chicken broth 1 large fennel bulb (about 1 1/2 pounds), quartered lengthwise and thinly sliced Seasoned salt and garlic pepper 2 tablespoons extra-virgin oil -- (optional) Fennel looks like very fat celery, but has a subtle anise taste. MAKES 4 TO 6 SERVINGS 1. In a 3 1/2-quart electric slow cooker, layer the potatoes and bell pepper strips. Pour on half of the broth. Top with all of the fennel pieces, covering the potatoes. Pour the remaining broth over all. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes and fennel are tender. Season with seasoned salt and garlic pepper to taste; mix gently. For extra flavor, drizzle the oil on top. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potatoes, Peppers, And Tomatoes Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds red potatoes scrubbed and cut into 1/4-inch-thick slices OR 1-inch cubes 1 teaspoon garlic pepper 3 tablespoons dried basil 1 onion -- sliced 3 large tomatoes -- thinly sliced (about 1 1/4 pounds) 1 red bell pepper -- cut into strips 1 green bell pepper -- cut into strips 1/2 cup red wine vinegar 2 tablespoons olive oil 2/3 cup coarsely chopped pitted kalamata olives OR 1 (5 3/4-ounce) can pitted ripe olives drained and coarsely chopped This is a wonderful combination and a good accompaniment to grilled chicken, fish, or beef. It also makes a good meatless main dish when topped with crumbled feta cheese. MAKES 8 TO 10 SERVINGS 1. Arrange 1/2 of the potatoes in the bottom of a 6-quart electric slow cooker. Season with 1/2 of the garlic pepper and 1/2 tablespoon of the basil. Repeat in 2 more layers. Top with the onion, tomatoes, and bell pepper strips. Mix together the vinegar, olive oil, and remaining 11/2 tablespoons basil. Pour evenly over all. 2. Cover and cook on the high heat setting 41/2 to 5 hours, or until the potatoes are fork-tender but still hold their shape. Mix gently once or twice during cooking, if possible. Before serving, drain off the excess liquid, if desired. Stir in the olives. Serve hot or refrigerate and serve cold. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Cabbage And Apples Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Fruits Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head red cabbage -- shredded (about 12 cups) 2 apples -- seeded and chopped into small pieces 1/2 cup red wine vinegar 2 tablespoons water 3 tablespoons brown sugar Seasoned salt Cabbage shrinks considerably when cooked this way; so while it may seem like you're starting out with a lot, you really won 't end up with as much as you think. This reminds me of my grandmother's cabbage and is one of my favorite ways to eat the vegetable. It's great hot from the slow cooker as well as chilled a day or two later. MAKES 6 SERVINGS 1. In a 5-quart electric slow cooker, combine the red cabbage and apples. Mix together the vinegar, water, and 2 tablespoons of the brown sugar. Pour over the cabbage mixture. 2. Cover and cook on the low heat setting 6 hours, or until the cabbage is tender. Stir in the remaining 1 tablespoon brown sugar and seasoned salt to taste. Serve immediately as a vegetable side dish or refrigerate until cold and serve chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice With Porcini Mushrooms Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups converted white rice 3 cups homemade or canned vegetable or chicken broth 3/4 cup dry white wine 1 ounce dried porcini mushrooms rinsed quickly under hot running tap water to remove any grit 1 medium leek (white and tender green) well rinsed and chopped 3 tablespoons freshly grated imported Parmesan cheese Although dried porcini mushrooms are pricey, they're worth a splurge occasionally, because they impart rich, earthy Jiavor. Serve with grilled steak or chicken. MAKES 6 SERVINGS 1. In a 3 1/2-quart electric slow cooker, combine all the ingredients except the cheese. Stir to mix well. 2. Cover and cook on the low heat setting about 3 hours, or just until the rice is tender but not mushy. Stir in the Parmesan cheese and serve. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetables Agro Dolce Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- (11/2 pounds), peeled and chopped Salt 1 onion thinly sliced into rounds 1 rings separated 1 medium red bell pepper -- chopped 1 medium yellow bell pepper -- chopped 1 medium green bell pepper -- chopped 2 large celery ribs -- chopped 2 medium zucchini -- chopped 2 garlic cloves crushed through a press 1/4 cup red wine vinegar 3 tablespoons balsamic vinegar 2 tablespoons raisins 2 tablespoons drained capers 1 tablespoon extra-virgin olive oil 1/2 teaspoon garlic pepper 2 pinches sugar 2 tablespoons pine nuts -- , up to 3 toasted if desired This Italian sweet-and-sour medley makes a great appetizer or salad served on a colorful lettuce leaf MAKES 6 APPETIZER SERVINGS 1. Spread the chopped eggplant out on a double thickness of paper towels. Sprinkle generously with salt. Let stand 1 hour. 2. Rinse the eggplant under cold water to remove the salt, drain well, and with your hands squeeze the eggplant to remove as much moisture as possible. 3. Meanwhile, in a 4- or 5-quart electric slow cooker, mix together the onion, bell peppers, celery, zucchini, garlic, and wine vinegar. Add the eggplant and stir to mix. Cover and cook on the low heat setting about 4 1/2 hours, or until the vegetables are tender. Drain the vegetables into a colander and return to the slow cooker. 4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper, 1/4 teaspoon salt, and sugar. Increase the heat setting to high and cook, uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts. Serve warm, at room temperature, or chilled. 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