Crock Pot Recipes Chicken Beef with Ground Beef for Two with Hamburger for Pork Chops Lasagna : Crock Pot Recipes Easy Crock Pot Recipes Chicken Beef With Ground Beef For Two With Hamburger For Pork Chops Lasagna For Kids Chicken And Rice

Thursday 11 December 2014

Crock Pot Recipes Easy Crock Pot Recipes Chicken Beef With Ground Beef For Two With Hamburger For Pork Chops Lasagna For Kids Chicken And Rice

Crock Pot Recipes Easy Biography

Source(Google.com.pk)

Ingredients:

3 lbs red potatoes

2 lbs smoked sausage

8 ounces cream cheese (softened)

10 1/2 ounces cream of celery soup

1 ounce dry ranch dressing mix

Directions:

1.Spray slow cooker with Pam.

2.Cut potatoes into wedges or whatever size pieces your family likes. You can leave the skins off or on (we like them on)throw them in the pot.

3.Cut sausage into 1/4" slices and throw them into the pot.

4.In a bowl blend softened cream chees, cream of celery soup and envelope of dry ranch dressing mix. 5.Pour over Potatoes and sausage.

6.give it a little stir

7.Cook low 6-8 hours.

"This is so easy to put together with only 5 ingredients. Its a very hearty meal that can be used as a side dish or a main meal."

Ingredients:

1 tablespoon all-purpose flour

2 tablespoons minced dried onion

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1 teaspoon garlic powder (not garlic salt)

1/2 teaspoon sugar

1 teaspoon ground cumin

Directions:

1.Just layer the spices into a small baby food or mason jar (or ziploc baggy). No need to mix but make sure to label it. I make 6-8 jars at a time.

2.To make chili brown 1 pound ground meat of choice (generally beef or pork). Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element). The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!

3.It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker). Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.