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Unstuffed Pepper Soup Recipe

Unstuffed Pepper Soup Recipe
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  1. 1-1/2 pounds ground beef
  2. 3 large green peppers, chopped
  3. 1 large onion, chopped
  4. 2 cans (14-1/2 ounces each) beef broth
  5. 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  6. 1 can (28 ounces) crushed tomatoes, undrained
  7. 1 can (4 ounces) mushroom stems and pieces, drained
  8. 1-1/2 cups cooked rice
  1. In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings.
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Cabbage Patch Stew Recipe

Cabbage Patch Stew Recipe
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  1. 1 pound lean ground beef (90% lean)
  2. 1 cup chopped onions
  3. 2 celery ribs, chopped
  4. 11 cups coarsely chopped cabbage (about 2 pounds)
  5. 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  6. 1 can (15 ounces) pinto beans, rinsed and drained
  7. 1 can (10 ounces) diced tomatoes with green chilies, undrained
  8. 1/2 cup ketchup
  9. 1 to 1-1/2 teaspoons chili powder
  10. 1/2 teaspoon dried oregano
  11. 1/2 teaspoon pepper
  12. 1/4 teaspoon salt
  13. Sour cream and shredded cheddar cheese, optional
  1. In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.
  3. Serve with sour cream and cheese if desired. Yield: 8 servings (2 quarts).
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Slow-Cooked Cabbage Rolls Recipe

Slow-Cooked Cabbage Rolls Recipe
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  1. 1 large head cabbage
  2. 1 can (8 ounces) tomato sauce
  3. 3/4 cup Minute® White Rice
  4. 1/2 cup chopped green pepper
  5. 1/2 cup crushed saltines (about 15 crackers)
  6. 1 egg, lightly beaten
  7. 1 ounce onion soup mix
  8. 1-1/2 pounds lean ground beef (90% lean)
  9. 1 can (46 ounces) V8 juice
  10. Salt to taste
  11. Grated Parmesan cheese, optional
  1. Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
  2. In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
  3. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
  4. Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired. Yield: 6 servings
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Slow-Cooker Corned Beef and Cabbage

Slow-Cooker Corned Beef and Cabbage
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  1. 4
  2. medium red potatoes, unpeeled, cut into 1-inch pieces
  3. 4
  4. medium carrots, cut into 1-inch pieces
  5. 1
  6. medium onion, cut into 6 wedges
  7. 1
  8. corned beef brisket with seasoning packet (2 to 2 1/2 lb)
  9. 1
  10. can (12 oz) beer or nonalcoholic beer
  11. Water
  12. 8
  13. thin wedges cabbage
  14. Sauce
  15. 1/4
  16. cup applesauce
  17. 2
  18. tablespoons Dijon mustard
  1. 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  2. 2 Cover; cook on Low heat setting 10 to 12 hours.
  3. 3 Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  4. 4 Meanwhile, in small bowl, mix sauce ingredients.
  5. 5 To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
  6. If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.
  7. Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor.
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Slow-Cooker Bourbon Banana Bread

Slow-Cooker Bourbon Banana Bread
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  1. Bread
  2. 2 2/3
  3. cups original all-purpose baking mix
  4. 1 1/2
  5. cups mashed very ripe bananas
  6. 3/4
  7. cup granulated sugar
  8. 1/3
  9. cup butter, melted
  10. 2
  11. tablespoons bourbon
  12. 1
  13. teaspoon vanilla
  14. 3
  15. eggs
  16. 1
  17. teaspoon ground cinnamon
  18. 3/4
  19. cup semisweet chocolate chips
  20. 3/4
  21. cup chopped toasted pecans
  22. Glaze
  23. 2
  24. tablespoons butter, melted
  25. 1
  26. cup powdered sugar
  27. 1
  28. tablespoon bourbon
  29. 1
  30. teaspoon hot water
  1. 1 Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the baking mix.
  2. 2 In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining baking mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
  3. 3 Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  4. 4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
  5. 5 In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.
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Slow-Cooker Pulled Pork Fajitas

Slow-Cooker Pulled Pork Fajitas
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  1. 1
  2. pork boneless loin roast (2 1/2 lb), trimmed of fat
  3. 2
  4. tablespoons fajita seasoning (from 3-oz container)
  5. 1
  6. cup Old El Paso® Thick ‘n Chunky salsa
  7. 1
  8. bag (1 lb) frozen stir-fry bell peppers and onions, thawed
  9. 2
  10. packages (11.5 oz each) Old El Paso® flour tortillas for burritos (16 tortillas), warmed
  11. 2
  12. cups shredded Mexican-style taco cheese (8 oz)
  13. 1
  14. cup sour cream, if desired
  1. 1 Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
  2. 2 Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
  3. 3 Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
  4. Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.
  5. Look for fajita seasoning in the spice section of the grocery store.
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Easy Slow-Cooker Beef Short Rib Supper

Easy Slow-Cooker Beef Short Rib Supper
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  1. 3
  2. pounds beef short ribs, cut into rib sections
  3. 1/2
  4. teaspoon seasoned salt
  5. 12
  6. small whole red potatoes
  7. 1 1/2
  8. cups baby-cut carrots
  9. 1
  10. can (10.75 ounces) condensed cream of celery soup
  11. 1/2
  12. cup chili sauce
  13. 2
  14. tablespoons Worcestershire sauce
  15. 1/2
  16. teaspoon garlic pepper
  17. 1 1/2
  18. cups Green Giant® frozen cut green beans (from 1-pound bag), thawed
  1. 1 Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
  2. 2 Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
  3. 3 Cover and cook on Low heat setting 7 to 9 hours.
  4. 4 Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.
  5. Expert Tips
  6. Browning the short ribs before slow cooking gives the dish a rich, savory flavor and removes some of the fat.
  7. This is a terrific meal-in-one, but some hearty bread and sliced fresh pears are easy additions.
  8. Short ribs are trimmed from narrow beef rib and short plate sections. They’re tasty but tough, so slow cooking is great for tenderizing them.
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