Crockpot Recipes

Pressure Cooker Split Pea Soup:

In a 5-quart or larger pressure cooker, heat bacon over medium high heat. After bacon has released some of its fat, stir in onion
Cook until the onion is transparent
Add carrots, potato, split peas and stock. Stir to mix
Add garlic, bay leaf, salt and pepper. Stir to mix
Close lid and bring pressure to 8 pounds over high heat. Adjust heat to stabilize pressure
Cook for 15 minutes. Remove heat and let cool until the pressure comes down naturally
Remove the lid and serve soup in bowls sprinkled with parsley to garnish

Ham can be used in place of the bacon, however also use a little oil for cooking the vegetables
Can also be garnished with croutons, sour cream, etc.
To make this a fat-free soup, omit the chicken stock and bacon and substitutes 2 1/2 cups water and bouillon (ham and chicken flavours)

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl and mix them together
Crisscross 3 bacon slices on a 12 inch square of aluminum foil
Shape meatloaf mixture into a 6 inch round on top of the bacon
Top with remaining bacon slices, halved, and bay leaf
Lift foil with loaf into slow cooker and cover
Cook on high 1 hour. Turn heat control to low and cook for 4 hours longer, or until meatloaf is well done
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf
Serve on heated platter and spoon part of the heated tomato sauce over the top of it

In slowcooker, combine the above ingredients, except the cornstarch and water
Cover and cook on low 5 or 6 hours or until pork is tender
Turn pot on high. In a measuring cup, combine cornstarch and water. Stir into the pork mixture
Cover and cook until thick
Serve and garnish

Serve over rice
Garnish with peanuts, coconut, raisins, and chutney
Beware that the pork may take longer to cook depending on toughness. Be sure to cook until it is tender

In a large bowl, combine wine and oil. Add the beef and turn over to coat and marinade refigerated for at least 4 hours, turning often
Drain the meat and discard the marinade
In a 4 quart pressure cooker over medium-high heat, fry salt pork until it is golden brown
add the beef and cook until well browned
Add the tomatoes and their liquid and the remaining ingredients except the mushrooms
Cover and bring the cooker to 15 pounds pressure, then cook for 20 minutes
Remove the cooker from heat and reduce the pressure quickly as manufacturer directs before uncovering
Add the mushrooms and reheat until they are cooked
Remove the parsley and bay leaf
Serve and garnish

In a large nonstick skillet over medium high heat, cook the ground beef, onion, green pepper and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes
Drain off excess fat, and transfer to a 3 1/2-quart slow cooker
Stir in the enchilada sauce, tomato sauce, olives, chili powder, 1 teaspoon salt, oregano and cumin
Cover and slow cook for 7 to 8 hours
Skim the fat off the surface of the chili
In a heavy-bottomed medium saucepan, bring the water and the remaining 1/2 teaspoon salt to a boil over medium heat
Gradually whisk in the cornmeal. Reduce the heat to low and cook, whisking constantly, until very thick, about 1 minute
Drop the cornmeal mixture by tablespoons onto the chili. Increase the heat to high (300°F) and cook, covered, until the dumplings are cooked through, about 15 minutes
Sprinkle the dumplings with the cheese and serve immediately

Ground turkey can be used in place of the beef
Other vegetables such as celery, red pepper, mushroom, etc. can also be used in this recipe

Hosted by www.Geocities.ws