A Taste Of Chriss

December 17, 2007

Crockpot Peppered Steak and Rice

Filed under: Main Dish, Meats-Beef, Slow Cooker — MissChriss @ 3:00 am

Crock Pot Peppered Steak and Rice

3 c. hot cooked rice
1 lb. round steak, cut into 1/2″ thick strips
1 tbsp. paprika
2 tbsp. butter
1 1/2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. onion, sliced
2 green peppers, sliced
2 tbsp. cornstarch
1/4 c. each of water and soy sauce
2 lg. tomatoes, cut (I used 1 can of stewed tomatoes)

Sprinkle meat with paprika,and brown meat in butter. Add garlic and broth and cornstarch and cover until thickens. Then add everything (except the rice) to the crock, cook for 4-6 hours. Serve over fluffy beds of rice.


November 10, 2007

Chicken & Cornbread Stuffing Casserole

Chicken & Cornbread Stuffing Casserole

4 to 6 boneless chicken breasts
1 small box stove-top Cornbread Stuffing
1 (10oz) package frozen chopped broccoli (or mixture of broccoli & other veggies), thawed
1 can cream of broccoli with cheese soup (I use reduced-fat)
1/2 cup chicken broth
Lighly butter a 3 1/2-quart crockpot and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Serves 4.

Christina’s Crock-Pot Dip

Filed under: Appetizers, Dips, Slow Cooker — MissChriss @ 8:05 pm

It is an office fave. Very yummy — would be perfect for a football watch party also.

18 servings time to make 1½ hours 20 min prep

2     lbs ground beef, browned
1     lb Velveeta cheese
1     can hot Rotel diced tomatoes
1     can armour spicy chili

1. Layer bottom of Crock-Pot with half of the browned beef, then layer of sliced Velveeta, then the rest of beef, then Rotel tomatoes, more sliced Velveeta, then layer the can of chili, then the last of Velveeta.
2. Cook on low or high, but when top layer of cheese is soft, stir and cook 20 more minutes.
3. Serve with Fritos Scoops, or other heavy-duty chip.

Easy Crockpot Spaghetti Sauce

Filed under: Pasta, Sauces, Slow Cooker — MissChriss @ 7:50 pm

Easy Crockpot Spaghetti Sauce

8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 to 2 teaspoons salt, or to taste
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired

Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.

Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours. Serves 8 to 10. This sauce can be frozen.

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