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 Mal’s Slow Cooking recipes (to impress girls)

sausage casserole

Dry fry sausages (Grill) and put onions, carrots, peppers (1 of each) ,leek. tin sweet corn,tin of toms, tom puree into slow cooker, chop sausages and add to slow cooker cook on

medium for 6 hours +.Add around half a pint of ausage !asserole mi" (#he ones in a packet with water

added.)

!on$erting recipes 

#o con$ert con$entional recipes for the slow cooker, use the following cooking times and

reduce the amount of stock%li&uid 'y around half. ost dishes will take around *1

hours to cook on a low setting , *- hours on medium or for *6 hours on high.

!on$entional o$en%ho' low cooker * low setting low cooker * high setting

/*0 mins *6 hours 1.*/. hours

0* mins 6* hours 0* hours

mins*0 hours *1 hours *6 hours

rish tew

/ l' 2am', 'oneless3 cu'ed, 'rowned 4 drained/ ts alt

1% ts 5epper 

/ c ater 1 sm 7ay leaf 

/ md !arrots3 pared 4 cut in 1%/8 slices

/ sm 9nions, thinly sliced

md 5otatoes, pared 4 &uartered1% c :uick*cooking tapioca3 (opt)

1 o; 5eas, fro;en3 9< 1 o; i"ed $egeta'les, fro;eneason cu'ed lam' with salt and pepper. Add remaining ingredients e"cept peas (omit

tapioca if you don=t want gra$y thickened). tir well. !o$er and cook on 2ow 1*1/

hours. Add peas during last 1*/ hours of cooking.

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!asserole

 paprika ..a few desert spoons

orcester sauce

salt

 'lack pepper 

red wine and water (to make the li&uid)

mi"ed peppers%onions%leeks%mushrooms%carrots....'asically any $eg you want 'ut don=t

use cauli%'roccoli as it gi$es it a funny taste.

eat of your choice, chopped into chunks

small tu' single cream>

corn flour and water mi"ed to thicken>

?ust chop and wash e$erything and throw it in, a'out 1%/ an hour or so 'efore the end add

>the cream and thicken with the corn flour 

curry

@or a &uick tasty curry *

use a ready*make sauce like 2loyd Grossman=s #hai <ed !urry auce ... this is really

lo$ely, 'ut of course any make can 'e used.

!hop up any meat into medium si;ed chunks (enough for / * people).

ash up a tin of carrots to make a puree (for a richer taste).

Add a couple of chopped garlic 'ul's and one onion (if you can 'e 'otheredB).

7ung into the slow cooker and cook on low all day.

er$e with fa$ourite rice and naan 'read.

LAMB CURRY

CG<DC#

127 D!D 2A7

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/. #hen throw some stewing steak in

0. #hen throw a load of cu'ed potatoes in

. 1%0 pint of $egeta'le stock 

. 1%0 pint of 'isto

2ea$e on low all day

t is so simple and tastes gorgeous

'ee stew

?ust thought i=d share with you my home*made 'ee stew i did today in the slow cooker

(and it didn=t cost too muchB)

1 pack casserole 'eef (cut all 'ig 'its smaller thoughB)

/ tins tomatoes (only cos i got a huge crock*pot * make it 1 if its a smaller pot...)

same tin filled with water 

/ or 0 potatoes, cu'ed (&uite small.... 'ite si;ed)

as many carrots, chopped as you like

1 red o"o cu'e

orcester sauce, mustard and her's to taste

/ spoons (pudding spoon) cornflower mi"ed with a 'it of water to make paste

stick it all in the pot (carrots, potatoes, tinned tomatoes then meat and water with

seasonings...) mi" around, lea$e on high for the day, i" in corn flour paste 0 mins

 'efore ser$ing (K hours i left mine on for * put it on at am and ate at pm)

you can always add more $eg 'ut my $eggie cup'oard was slightly lacking ..so i Iust used

the potatoes and carrotsB

its lush..... the meat fell apart ... it was great B 7e perfect with some warm crusty 'read

(which i again didn=t ha$e... 'ut will for ne"t timeB)

"l* +as&ione* Bee , #umplings Seres -

-g(1 1%/l') lean stewing 'eef, cu'ed

g(/o;) seasoned flour

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0 #'sp cooking oil

/ medium onions, sliced

ml(1 pt) 'eef stock medium carrots, sliced

Dumplings1g(o;) s%r flour 

g(/o;) suet

1%/ tsp salt t'sp cold water 

#oss the 'eef in the seasoned flour. n a large pan, heat the oil. @ry the 'eef until 'rowned

on all sides 4 transfer to the pre*heated slow cooker. @ry the onions in the remaining fat.tir in the rest of the flour 4 gradually add the stock. Add the carrots 4 'ring to the 'oil,

stirring all the time. 5our o$er the meat. tir well. <eplace the lid 4 cook for3

EGE *- hours

AF#9A#! 6*K hours

minutes 'efore the end of cooking time, make up the dumpling mi"ture. 5ut all the dryingredients into a 'asin. i" well 4 add the water to form a soft dough. Di$ide into .

ith floured hands, roll into 'alls. Arrange on top of the meat, replace the lid as &uickly

as possi'le 4 cook for minutes.f cooking on automatic, switch to high 'efore adding the dumplings 4 cook for 1 hour.

!an anyone tell me how to cook a Ioint of 'eef in the slow cooker pleaseL Eow long willit take, what setting should it 'e on and do need to add waterL

#o cook a Ioint of 'eef in the slow cooker you do not need to add any li&uid. A 1*1.6kg

 Ioint will need to cook for 0*6 hours on high or *1 hours on low depending on the si;eof your Ioint. Eow 'ig is itL f you 'rown the Ioint first 'y gently frying%sealing it in its

own fat, that will help keep the fla$our in.

Sausage an* 'ean casserole

ausages

9nion#in of mi"ed 'eans

/ tins of tomatoes

!hilli=s * can easily ' left out

7rown sausages slightly, and then 'ung it all in the slow cooker for appro" 6hours or soB

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5otato !asserole

#his is my daughter=s fa$ourite food, the other four think its great too.t is easy, nutritious and economical, and it looks lo$ely. tJs $ery child friendly, as e$en

small kids can eat it themsel$es.

#his will ser$e people (more if you are feeding young kids.)

• 1 1%/l's (-g) potatoes peeled and chopped into small pieces.

• / carrots, peeled and thinly sliced

• / parsnips, peeled and chopped into small pieces

• 1 large onion, chopped

•

/ or 0 sticks celery, thinly sliced

• 1 large tin sweet corn, drained

• 1 tin condensed cream of chicken and mushroom soup (for a $egetarian meal, use

cream of mushroom soup)

• 1%/ cup water 

• small pinch nutmeg

5ut all the ingredients e"cept the sweet corn into a slow cooker and mi" well.

!ook on low for around hours.

A'out an hour 'efore the end of cooking, stir in the sweet corn.

er$e with green $egeta'les for a complete meal.

Chicken Curry

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1s of main*dish recipes plus suggestions for simple go*with dishes to make a meal

complete.

 

. serings 

5rep 0 minutes

!ook 6 to hours (low), 0 to hours (high)3 plus 0 minutes (high)

/iew %utrition +acts

0ngre*ients

• 1  ta'lespoons all*purpose flour

• 1  ta'lespoons curry  powder  

• 23245  teaspoons ground cumin 

• 2  teaspoon salt 

• 23245  pounds 'oneless, skinless chicken 'reast hal$es or thighs, cut into 1*inch

 pieces

• 5  cups peeled and chopped potatoes

• 23245  cups 'ias*sliced carrots 

• 2  cup coarsely chopped cooking apple 

• 14-  cup chopped onion 

• 5  clo$es garlic, minced

• 2  Ialapeno  pepper , seeded and finely chopped

• 2  teaspoon instant chicken  'ouillon granules

• 245  cup water  

• 2  10*1%/*ounce can unsweetened coconut milk  

•   Eot cooked rice 

•   <aisins 

•   !hopped peanuts 

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#irections

26 n a large plastic 'ag com'ine flour, curry powder, cumin, and salt. Add chicken, a few

 pieces at a time3 seal and shake to coat. 

56 n a 0*1%/* or *&uart slow cooker com'ine potatoes, carrots, apple, onion, garlic,

 Ialape o�  peppers, and chicken 'ouillon. #op with chicken. 5our water o$er chickenmi"ture.

16 !o$er3 cook on low*heat setting for 6 to hours or on high*heat setting for 0 to hours.

-6 f using low*heat setting, turn the slow cooker  to high*heat setting. tir  coconut milk

into chicken mi"ture. !o$er3 cook for 0 minutes more. er$e o$er hot cooked rice.

prinkle each ser$ing with raisins and peanuts. akes ser$ings.

Meal 0*eas

!hicken !urry Dinner

!urry !ra;e!urry at home

C&illi 

ingredients

• / l's. ground 'eef

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• 1 lg. onion

• 1 lg. green pepper

• 1 lg. Ialapeno pepper

• !hilli powder to taste

• Garlic salt to taste

• alt to taste

• 5epper to taste

• ugar to taste MoptionalN

• / cans crushed tomatoes

• 1 can tomato puree

• 1 can kidney 'eans

• / cans chilli hot 'eans

Preparation

7rown 'eef. autO chopped onion and green pepper in grease. i" 'eef, onion and green

 pepper. Add spices3 let stand 1 hour. Add tomatoes, tomato puree, 'eans3 cook in crock pot all day. 7est if refrigerated and warmed the ne"t day.

Potato slices with cheese recipe

 Recipe ingre*ients

• / pounds potatoes

• / cups cheese, shredded

• 1 cup stock 

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 Recipe met&o*

• 5eel and thinly slice potatoes.

• n 'uttered crock*pot, alternate layers of potatoes with cheese, lightly seasoning

 potatoes with salt, pepper and nutmeg as you go.

• @inish with cheese, dot with 'utter and gently pour stock o$er all.

• !o$er and 'ake 0 hours on high.

• <emo$e co$er and 'ake 1 minutes more.

• er$e from crock*pot.

• #hese thin potato slices will ha$e a crisp skin around the edges.

• Fse this dish as a 'ase for complete dinners 'y adding $egeta'les and meat or

 poultry.

Lamb and tomato casserole recipe

 Recipe ingre*ients

• / pounds lam' shoulder 

• / ounces 'utter 

• 1 ounce all*purpose flour 

• 1 teaspoon marIoram

• ounces canned tomatoes

• 1 large onion

• / ta'lespoons oil

• 1% pint 'eef stock 

• alt and pepper 

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 Recipe met&o*

• !ut the lam' into 1 inch cu'es and chop the onions.

• !ook in the 'utter and oil until the onions are soft and golden and the lam' is

lightly 'rowned.

• tir in the flour and cook for / minutes.

• Add seasoning, marIoram, stock and tomatoes with their Iuice.

• 7ring to the 'oil, stirring well. 5our into crock*pot.

• !o$er and cook on high for 0 minutes, then on low for 6*- hours

!er' Roaste* Lam'

ngredientsngredients

large potatoes, cut into cu'es

1 tsp salt6 clo$es garlic, peeled and crushed ;est of 1 lemon

sprigs fresh rosemary

1 'oneless leg of lam', trimmed and tied/ #'s oli$e oil

1%/ cup dry white wine

 Directions

Directions

5lace the potatoes in the 'ottom of the stoneware. n a 'owl, mi" the salt, garlic, lemon

;est and rosemary together. <u' all o$er the lam'. Eeat the oli$e oil in a large frying panand 'rown the lam' e$enly on all sides. 5lace the 'rowned lam' in the stoneware. 5our in

the wine. !ook on 2ow for 1*1/ hours.

Classic Bee C&illi

ngredients

ngredients

/ onions, chopped

tsp minced garlic/ green peppers, chopped

/ l's ground 'eef 

/ 1*o; cans pinto 'eans, drained1 1*o; can diced tomatoes

/ green chillies, chopped

1 #'s oregano/ tsp cumin

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1 tsp cayenne

1 tsp pepper 

1 tsp salt1 c. 'eef 'roth

1 c. sour cream

1 c. !heddar cheese, grated/ #'s green onions, sliced

 

DirectionsDirections

7rown the meat in a skillet. Add meat and remaining ingredients to slow cooker. !o$er3

cook on 2ow 1*1/ hours or Eigh *6 hours.

!earty Bee Stew

ngredientsngredients

1 1%/ pounds stew 'eef, cut in 1*inch cu'es1 can (/*o;.) tomatoes

/ stalks celery, sliced

carrots, sliced/ ta'lespoons &uick*cooking tapioca

1 small onion, diced

1 whole clo$e (optional)

alt and pepper to taste / 'ay lea$es 

Directions

Directions#rim all fat from meat. 5ut all ingredients in stoneware and mi". !o$er and cook on

29 to 1 hours. (EGE to hours).

7il* Mus&room Bee Stew

ngredients1 1%/ to / l's 'eef stew meat, cut in 1*inch cu'es

1% cup flour 

1%/ tsp salt1%/ tsp pepper 

1 1%/ cups 'eef 'roth

1 tsp orcestershire sauce1 clo$e garlic, minced

1 'ay leaf 

1 tsp paprika

/ shiitake mushrooms, sliced

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/ carrots, sliced

/ potatoes, diced

1 white onion, chopped1 stalk celery, sliced

 

Directions5ut 'eef in the slow cooker. i" together flour, salt and pepper and pour o$er the meat3

stirring to coat each piece of meat with flour. Add the remaining ingredients and stir to

mi" well. !o$er3 cook on 2ow for 1 to 1/ hours or on Eigh for to 6 hours. tir thestew thoroughly 'efore ser$ing.

8arsnip an* Carrot Soup

ngredients

1 medium leek, thinly sliced

medium parsnips, peeled and diced medium carrots, peeled and diced

cups non*fat chicken stock 1 'ay leaf 

1%/ tsp salt

1%/ tsp freshly ground 'lack pepper 1%/ cup small pasta, cooked al dente and drained

1 #'s talian parsley, chopped

1 cup low fat croutons

 Directions

n a small skillet, sautO the leek until golden. Drain and place in the slow cooker. Add the

remaining ingredients e"cept for the pasta, parsley, and croutons. !o$er and cook on 2owfor 6*K hours or on Eigh / to hours until the $egeta'les are tender. Add the pasta during

the last hour of cooking. prinkle each indi$idual ser$ing with garnish of parsley and

croutons. akes ser$ings3 / grams of fat per ser$ing. @or a , 6, or -*&uart slow cooker,dou'le all ingredients.

Scotc& Brot&

ngredients

ngredients

/ l's lam' stew meatP c. 'arley

1 #'s salt

0 peppercorns1 onion, chopped

/ stalks celery, sliced

1 turnip, peeled and diced

1 1 o; pkg fro;en peas, thawed

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1 tsp thyme

Q tsp #a'asco

 Directions

Directions

Add all ingredients to slow cooker. !o$er3 cook on 2ow 1*1/ hours or Eigh * hours.

Bee stew 

"Take 500g of braising steak, cube it and roll in flour, salt and pepper. Fry it off with 1

 sliced onion. Add 1 oxo cube and 150l water. Then chuck into the slow cooker with

 spuds, carrots, garlic and leeks !or a bag of winter egetable ix#. $ook on slow for %&10hours.

C&icken an* c&ickpea curry7rown off some chopped chicken 'reasts in a pan with a little oil or melted 'utter, with 1

sliced onion and a crushed clo$e of garlic. tir in 1*/ teaspoons of curry powder or paste.Add these to the crock pot along with a tin of chopped tomatoes and a tin of drained

chick peas. !ook on low for a'out hours. Add chilli sauce to taste, after you ha$e

ser$ed the children=s portions.

Easy Farmhouse Lamb Stew With Vegetables<ecipe R/6K-/

o 'asic, so simple, so tummy*warming on a cold nightB #he meat does need long, slow

cooking, 'ut you don=t ha$e to stand o$er it. #his is the time*honoured way of making atypical stew. =m sure it=s ideal for a crock*pot, 'ut not ha$ing one, can=t gi$e directions

for useB #his is ideal for using up those 'its of fresh $eggies lurking in your fridge

waiting to go 'adB t can 'e made a day ahead, cooled and refrigerated, and warmed up

again, as fla$our will impro$e. !an also 'e made early in the day, pulled aside, andheated up again for dinner that night. use lam' 'y preference, 'ut naturally 'eef can 'e

used as well.

 'y Surie 

 Requires P 

Save Note

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/Q hours 1 min prep

1 1%*1

1%/l's lam', stewing pieces (neck or shank or other meaty 'its)

/l's $egeta'les, mi"ed (onion must 'e used, and add chopped 'ell peppers,

;ucchini, sweet potato, carrots and any 'its you want to use up)

ta'lespoons flour  

oil (for frying)

0 teaspoons seasoning salt (77:, etc.)

1 ounces tomatoes (1 tin, with Iuice)

1%/ teaspoon sugar  

1 ta'lespoon orcestershire sauce 

garlic clo$es, chopped and crushed

1hot pepper, seeds and ri's remo$ed, finely chopped or 1%/ teaspoon #a'asco

sauce 

1%/ cup dry red wine 

 Cot the oneL ee other Easy +arm&ouse Lam' Stew 7it& /egeta'les <ecipes 

1. #he $egeta'les you intend to use should 'e peeled and cut into chunks or rounds,

and 'e ready. ha$e not included this in the prep. timeB

/. Eeat a large pot, and add a generous film of oil. Eeat the oil well.

0. n the meantime, put the flour in a small 'owl and dip each piece of meat in the

flour. Don=t worry if some ha$e 'arely anything on them ** Iust see that the largest

 pieces are lightly coated.

. Add to the hot oil. Do it in two 'atches. hen one 'atch has si;;led on 'oth sides, push them to the side of the pot with a long*handled fork, and then add the rest of

the meat. t is C9# $ital that they all 'rown.

. Add the seasoning salt to the meat, and stir. Eeat should 'e &uite high at this

stage.

6. Cow add all the $egeta'les, and stir the lot.

-. !ut open the tin of tomatoes, and add, as well as the 1%/ teaspoon sugar,

orcestershire sauce, garlic and hot pepper or sauce. tir through with a wooden

spoon or long*handled fork.

. #he heat is still high at this stage. Add the red wine. (Hou could su' with 'eef 'roth, 'ut red wine is really prefera'le).

K. As soon as the stew is 'u''ling, turn heat to lowest setting and put on lid. 2et

stew simmer for at least minutes to 1 hour.

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1. #hen taste the sauce it is almost sure to need more salt or seasoning. Hou could

add fresh her's, or a tasty seasoning, as you like.

11. f the $eggies ha$e rendered a lot of li&uid, take off the lid and cook until saucehas reduced.

1/. f the opposite, and the sauce is not all that much, keep the lid on.

10. tew until the meat is tender ** all*together a'out 1 1% * / hours ** all depending

on the meat you use.

1. n the meantime, prepare either potatoes, rice or polenta to your taste.

All day beef recipe

 Recipe ingre*ients

• 1*1%/ pounds 'eef roast

• 1%/ teaspoon 'lack pepper 

• / garlic clo$es, minced

• 1%/ package onion soup mi"

• / teaspoons orcestershire sauce

• 1 teaspoon steak sauce

• 0 carrots, sliced

• / celery stalks, diced

• 1 green 'ell pepper, chopped

• 1 yellow onion

• 1%/ cup water 

• 1%/ cup tomato Iuice

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 Recipe met&o*

• !ut 'eef roast into ser$ing*si;ed portions. Fse more 'eef if you need more than 6

ser$ings.

•

7rown 'eef in a 'it of $egeta'le oil, although you can skip this step if rushed fortime.

• lice onion and separate into rings. Dice the peeled carrots, dice the celery and

slice the peppers into thin strips or circles. 5lace these into 'ottom of crock*pot.

• prinkle the 'eef pieces with fresh ground 'lack pepper, minced garlic and the

onion soup mi". 5lace on top of the $egeta'les.

• i" the steak sauce and orcestershire sauce in a small 'owl with a'out 1%/ cup

water and 1%/ cup tomato Iuice. 5our this o$er the meat.

• #urn the crock*pot to high for 0 minutes. #urn to low, co$er and cook for -*K

hours.

• Teep the crock*pot co$ered as much as possi'le throughout cooking time.

• A crock*pot can 'e used to cook this type of meal for a $aried amount of time,

depending on your schedule.

• hen ready to ser$e, dip meat and $egeta'les out of pot with a slotted spoon.

• Fse the li&uid as is or turn crock*pot to high and thicken li&uid with a little flouror cornstarch.

Chicken Curry with ice

<ecipe @eed'ack

0%$RE#0E%S9

• 'oneless, skinless chicken 'reasts, cut in 1 inch strips or chunks

•

/ large onions, &uartered and sliced thinly

• 0 clo$es garlic, minced

• 1 ta'lespoon soy sauce or #amari

• 1 teaspoon adras curry powder 

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• / teaspoons chilli powder 

• 1 teaspoon turmeric

• 1 teaspoon ground ginger 

• 1%0 cup chicken 'roth or water 

• hot cooked rice

8RE8ARA0"%9

i" all ingredients, e"cept rice, together in the slow cooker%!rock 5ot. !o$er and cookon low from 6 to hours, or until chicken is tender. er$e o$er rice.

!rock*pot chicken and rice recipe ser$es .

ustic Style Chicken!hicken 'reasts are slow cooked with artichokes, tomatoes, mushrooms, and seasonings,

along with a little red wine and other ingredients.

0%$RE#0E%S9

• 1 to 1 1%/ pounds 'oneless chicken 'reasts, cut in 1*inch strips

•

1 ta'lespoon real 'acon 'its or crum'led cooked 'acon

• 1 can (1. ounces) diced tomatoes, drained

• 1 can (1 ounces) artichoke hearts, &uartered, drained, or cooked fro;en

• 1 can(o;) sliced mushrooms, drained

• 1 packet dry chicken gra$y mi" (a'out 1 o;)

• 1% cup red wine, such as ca'ernet or pinot noir 

• / ta'lespoons DiIon mustard

8RE8ARA0"%9

!om'ine all ingredients in a 0 1%/*&uart or larger slow cooker3 stir to com'ine. !o$er andcook on low 6 to hours. er$e o$er pasta or rice.

er$es .

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!armalade Curried Chickenasy crock*pot chicken recipe made with chicken 'reasts, marmalade, and curry powder,

along with other seasonings.

0%$RE#0E%S9

• to 6 'oneless, skinless chicken 'reasts

• 0% cup orange marmalade

• 1% cup water 

• 1 teaspoon curry powder 

• 1% teaspoon cayenne pepper 

• salt and pepper, to taste

8RE8ARA0"%9

!om'ine all ingredients in the slow cooker. !o$er and cook on low for to - hours.

er$e chicken 'reasts with Iuices o$er hot cooked rice. f desired, thicken Iuices with ata'lespoon of cornstarch mi"ed with a small amount of water.

er$es to 6.

Slow Cooker Chicken and Vegetables

0%$RE#0E%S9

• 'oneless chicken 'reast hal$es, skin remo$ed

• / cans whole potatoes, drained

• 1 tsp garlic powder 

• 1 'ottle fat free talian salad dressing

• 1 package fro;en $eggies

• 1 can water chestnuts (optional)

• salt 4 pepper 

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8RE8ARA0"%9

prinkle chicken 'reasts with salt, pepper and garlic. 5ut chicken in 'ottom of slow

cooker. Add remaining ingredients. !o$er and cook on 29 for 6 to hours, untilchicken is tender.

er$es .

C&icken an* Carrots wit& 7ine Sauce

/ cups diagonally sliced carrots chicken thighs (a'out / pounds), skinned

1/ garlic clo$es, peeled

1%/ cup dry white wine1 teaspoon dried thyme

1%/ teaspoon salt

1% teaspoon freshly ground 'lack pepper 

!om'ine the carrots, chicken and garlic in an electric slow cooker3 add the wine. prinklewith the thyme, salt and 'lack pepper. !o$er and cook on low*heat setting for hours.

<emo$e the carrots, chicken and garlic with a slotted spoon, reser$ing the cooking li&uid.

5lace one*&uarter of the carrots, 0 of the garlic clo$es and / chicken thighs in each of

shallow 'owls. poon / ta'lespoons of the reser$ed cooking li&uid o$er each ser$ing.er$e with @rench 'read, if desired, to sop up the sauce. akes ser$ings.

%" SL"7 C"":0%$

Comorting cottage pie

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A great, easy recipe for this classic dish.

In redients

1 tbsp oil

1 large onion chopped

2 medium carrots, chopped560g/1¼ lb beef mince

00g/1o! can tomatoes

2"0ml/10fl o! beef stoc#

1 bay leaf

fresh thyme lea$es from 1 sprig

2 tbsp tomato pur%e

salt and freshly ground blac# pepper

&or the toppin ' 

parsnips, potato and horseradish mash

(50g/1) lb potatoes, peeled and chopped

225g/*o! parsnips, peeled and chopped2 tsp creamed horseradish

(5g/2)o! butter

55ml/2fl o! mil#

+ethod

1. reheat the o$en to 1"0-/(5&/as 5.

2. eat the oil in a large pan. Add the onion and carrot and coo#

o$er a medium heat for 5 minutes until soft.

. Add the minced beef and coo# for minutes to bron.

. Add the tomatoes, pur%e, beef stoc#, bay leaf and thyme.

5. -o$er and simmer for 0 minutes. eason.

6. +a#e the mash' boil the potatoes and parsnips in ater until

soft. 3rain and mash ith the butter and mil#. tir in the

horseradish and season ith salt and pepper.

(. poon the meat into an o$enproof dish. 4op ith the mash and

ba#e for 0 minutes until golden bron.

the Ziploc Omelette 

NOTE: We would like to give credit to the genius who thought this oneup. Unfortunately, a search of the internet yielded no individual. It isamazing how this recipe is all over the Net with very little variation inthe wording.

 This works great! It's good for when all your family is together. Thebest part is that no one has to wait for their special omeletteo!

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ae guests write their name on a "uart#si$e%iploc free$er bag with permanent marker.

&rack eggs (large or e)tra#large* into the bag(not more than * shake to combine them.

+ut out a ariety of ingredients such ascheeses, ham, onion, green pepper, tomato,

hash browns, salsa,etc.

-sk each guest to add prepared ingredients ofchoice to their bag and shake. ake sure toget the air out of the bag and $ip it up.

+lace the bags into rolling, boiling water for

e)actly /0 minutes. 1ou can usually cook 2#3omelettes in a large pot. 4or more, make another pot of boiling water.

Open the bags and the omelette will roll out easily. 5eprepared for eeryone to be ama$ed! These are nice to serewith fresh fruit and co6ee cake. Eeryone gets inoled inthe process, and it's a great conersation piece.

 

Colcannon "!ashed Potatoes with Cabbage# ecipe

5otatoes and !a''age ha$e 'een sustenance foods in reland for ages. #his classic rishdish com'ines the mashed potatoes and ca''age. Add some chopped 'oiled 'eef and you

ha$e a dish known as 7u''le 4 &ueak.

0%$RE#0E%S9

• 0 cups finely shredded green ca''age

• 1 onion, finely chopped

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• 1% cup water 

• 6 cooked potatoes, mashed or cups prepared instant mashed potatoes (prepared

according to directions on package)

•

1% cup milk 

• 1% cup 'utter or margarine

• alt and freshly ground pepper to taste

8RE8ARA0"%9

5lace ca''age, onion, and water in a saucepan or Dutch o$en and &uickly 'ring to a 'oil.

<educe heat, co$er, and simmer a'out minutes until tender. Do not o$ercook.

Add mas&e* potatoes, milk, 'utter or margarine, salt, and pepper. i" well, stirring

often until heated through.

************************************************************************************************************

Carrot Soup

/ ta'lespoons oli$e oil

/ pounds carrots, peeled, sliced

1 large onion, finely chopped6 garlic clo$es, peeled

whole clo$es

cups canned $egeta'le 'roth or water 1 ta'lespoon fresh lemon Iuice

 pinch of sugar 

1% cup chilled whipping creamchopped fresh parsley

Eeat oil in hea$y large saucepan o$er medium heat. Add carrots, onion, garlic and clo$esand sautO until onion is translucent, a'out minutes. Add 0 1%/ cups 'roth. !o$er and

simmer until carrots are $ery soft, stirring occasionally, a'out 0 minutes. <emo$e clo$es

from 'roth and discard. 5uree soup in 'atches in 'lender. <eturn soup to same saucepan.

i" in lemon Iuice and sugar. eason to taste with salt and pepper. #hin to desired

consistency with more 'roth. !an 'e prepared 1 day ahead. !o$er and refrigerate. hiskcream in medium 'owl Iust until slightly thickened, a'out 1 seconds. tir soup o$er

medium heat until heated through. 2adle into 'owls. Dri;;le cream o$er. #op with parsley. er$es 6.

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0nternational C&icken

0 to 0 1%/ pounds chicken pieces

1% cup all purpose flour 

/ teaspoons salt1 1%/ teaspoons curry powder 

1% teaspoon ground 'lack pepper 

1 cup chopped onion1 medium green 'ell pepper, sliced into rings

1%/ cup chopped apple

1 large clo$e garlic, crushed and minced

1 1 1%/ ounce can diced tomatoes0 ta'lespoons cold water 'lended with 0 ta'lespoons all purpose flour 

<inse chicken and pat dry. !om'ine the 1% cup flour with salt, curry powder and pepper.

Dredge chicken with the seasoned flour mi"ture3 place in crockpot. tir in choppedonion, 'ell pepper, apples and garlic. 5our tomatoes o$er all. !o$er and cook on low

setting for - to K hours, until chicken is tender. <emo$e chicken to a heated platter. #urncrockpot to high setting. #o thicken sauce, stir the water and flour mi"ture into the Iuices

remaining in crockpot. !o$er and cook on high until thickened. er$e chicken with the

sauce. er$es .

Cheddar biscuits supreme5reparation time

1m!ooking time

1m

Difficulty

/er$es

1/

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ngredients

• 1 cups all*purpose flour 

• 2 ta'lespoon 'aking powder 

• 2 ta'lespoon sugar 

•

2 teaspoon salt

• ; teaspoon cream of tartar 

• ; cup 'utter 

• 2 < cups milk 

• 2 cloe of garlic (diced)

• = cup shredded cheddar cheese

5reparation1. 5reheat o$en to @. n a large 'owl com'ine the flour, 'aking powder, sugar, salt and

cream of tartar. Fsing a pastry 'lender (or a fork) cut in the 'utter until the mi"ture

resem'les coarse crum's. ake a well in the center of the flour mi"ture. Add milk all atonce. Fsing a fork stir Iust until the mi"ture is moistened. @old in the garlic and cheese.

DonJt work it too much or youJll take the air out making the 'iscuits less fluffy.

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/.Fsing a large spoon, drop dough into 1/ mounds on to a greased 'aking sheet.

0. 7ake for 1*1 minutes or until golden. <emo$e 'iscuits from 'aking sheet and ser$e

warm.

Best3eer spag&etti Bolognese

0ngre*ients

/ t'sp $egeta'le oilg%1l' lean 'eef mince

1g%0Po; chicken li$ers, trimmed

1 onion, finely chopped/ garlic clo$es, chopped

1 red pepper, finely chopped

1 green pepper, finely chopped1g%o; 'utton mushrooms, sliced

/ 'ay lea$es

/g%-o; tomato purOe

1ml%0Pfl o; red wine1 " g%1o; can chopped tomatoes

salt and freshly ground white pepper 

1 tsp fresh thyme lea$es1 tsp fresh parsley

1 tsp fresh oregano (or half teaspoon dried oregano)

o sere

g%1o; spaghetti, cooked according to packet instructions parmesan, finely grated

Met&o*

1. Eeat the $egeta'le oil in a large pan o$er a medium heat.

/. Add the mince and cook until golden*'rown all o$er. <emo$e the mince from the pan

with a slotted spoon and set aside.0. Add the chicken li$ers to the same pan and cook until 'rowned all o$er. <emo$e the

li$ers from the pan and chop into 'ite*si;ed pieces and set aside.

. Add the onion to the pan and fry for * minutes, to soften and colour.

. Add the garlic, red and green peppers and mushrooms and fry for *6 minutes, or untilsoftened and lightly coloured.

6. Add the cooked mince, the cooked li$ers, the tomato purOe and 'ay lea$es and

continue to cook for eight minutes.-. Add the wine and tomatoes and 'ring to the 'oil. <educe the heat and simmer for 0*

minutes.

. eason, to taste, with salt and freshly ground white pepper.K. Add the thyme, parsley and oregano and stir well to com'ine.

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1. #o ser$e, place e&ual portions of cooked spaghetti into four ser$ing 'owls. poon

e&ual amounts of 7olognese sauce o$er each portion and sprinkle with finely grated

 parmesan.

Raspberry Gelato

• a 12ish-oz. bag of frozen raspberries

• 1/3 cup of sugar (start with less and add if you worried about it being too

sweet)

• 1/2 cup of heay crea!

Whir them all together in a food processor or blender

until it's completely smooth. THAT'S. IT. "nd this feeds #-$people% depending how you interpret &portion size.&'epending on how frozen your berries are% you !ight hae to whir a bit longer% but

you can sere it i!!ediately if youd lie. *r +ust pour the bright pin aweso!eness

into a container and throw it in the freezer for a couple of hours. ,tll last a couple ofwees , thin% but !ine didnt een co!e close to !aing it that long. "nd if youre

adenturous% eperi!ent with other fruits he bigger the fruit% the longer itll tae

(assu!ing theyre frozen fruits). "nd if youd lie so!ething a little less fattening%feel free to try plain yogurt instead of the crea!. , haent tried it% but , cant

i!agine itd be bad.

Brussels Sprouts with Black Bean Garlic Sauce Recipe

Print Options

• 5rint (no photos)

• 5rint (with photos)

Hou can find 'lack 'ean garlic sauce in the Asian aisle of most grocery stores. use the2ee Tum Tee 'rand and lo$e it. f you=re up to it some chopped, cooked 'acon is e&ually

tasty when added to this dish. Cote that the sauce is pretty salty, so no additional salt isneeded.

ngredients

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• / ta'lespoons of oli$e, grapeseed, or safflower oil

• dash of chili pepper flakes

• / 'russels sprouts

•

1 1%/ ta'lespoons of 'lack 'ean garlic sauce

• ground 'lack pepper 

ethod

2 ash the 'russels sprouts well. #rim the stems and discard any of the loose lea$es.

:uarter them lengthwise.

5 5lace the oil and chili flakes into a large skillet and place o$er medium*high heat. Addthe 'russels sprouts to the pan and cook for a'out 0* minutes or until the sprouts 'egin

to 'rown a 'it. #hey may a'sor' all the oil, if they do Iust add another 1%/ ta'lespoon of

oil.

1 Add the 'lack 'ean garlic sauce and stir until all the 'russels sprouts are well coated.

Add a pinch of ground 'lack pepper (the sauce is already salty so you pro'a'ly won=tneed any salt). !ook for a'out 0 more seconds. #ake off heat and ser$e immediately.

er$es .

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Mom's Stufed Bell Peppers Recipe

Print Options

<ed and yellow 'ell peppers ha$e a $ery different fla$or than green 'ell peppers. #he red

ones especially are much sweeter. Any 'ell pepper can 'e used for this recipe3 use thetype you like the 'est.

ngredients

• 1 1%/ to / cups cooked white rice (starting from a'out 0% to 1 cup raw white rice)

• to 6 'ell peppers (red, yellow, or green), use large, or 6 medium si;ed

• 1 to 1 1% l' of ground 'eef (ground chuck, 16U fat)

• 6 large fresh 'asil lea$es, chopped (or 1 1%/ teaspoons dried 'asil)

• 1%/ teaspoon dry summer sa$ory

• 1%/ teaspoon ground marIoram (or / teaspoons of fresh chopped)

• (!an su'stitute her's with other her's such as an talian her' mi")

• 1 teaspoon salt

• @reshly ground 'lack pepper 

• 1% cup oli$e oil

• 5aprika

ethod

2 f you ha$en=t already made the rice, start cooking the rice following the package

instructions (usually 1 cup of raw white rice plus 1 1%/ cups of water and 1%/ teaspoon ofsalt, 'ring to 'oil, reduce heat to low, co$er and cook for 1 minutes.)

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5 !ut the tops off of the 'ell peppers. <emo$e and discard (compost) the stem and seeds.

5lace 'ell peppers cut side up on a steaming rack o$er an inch of water in a large co$ered pot. 7ring to 'oil, let steam for 1 minutes.

1 Eeat o$en to 0V@. n a large 'owl mi" together the ground 'eef, 'asil, summer

sa$ory, marIoram, salt, se$eral turns of 'lack pepper, and rice.

- <emo$e 'ell peppers from steamer pan. 5lace cut side up in a pyre" or other o$en* proof casserole. Gently stuff the peppers with the ground 'eef rice mi"ture. Dri;;le oli$e

oil o$er the stuffed peppers, along the outside of the peppers, and into the pan. <u' the

oil o$er the outside of the peppers3 it will help with 'rowning. prinkle the tops

generously with paprika.

> 5lace on middle rack and cook for /*0 minutes, until meat is cooked through.

er$es to 6. er$e with ketchup.

#R0E# !ERBS A%# S80CES

W Allspice * imilar to clo$es, 'ut more pungent and deeply fla$oured. 7est used in spice

mi"es.

W Bay Lea  * !also'  (ndian )ay *eaf  # Adds a woodsy 'ackground note to soups andsauces.

W Cayenne 8epper * ade from dried and ground red chilli peppers. Adds a sweet heat to

soups, 'raises, and spice mi"es.

W Cloes * weet and warming spice. Fsed most often in 'aking, 'ut also good with 'raised meat.

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W Corian*er * arthy, lemony fla$our. Fsed in a lot of e"ican and ndian dishes.

W Cumin * moky and earthy. Fsed in a lot of outh*western F and e"ican cuisine, as

well as Corth African, iddle astern, and ndian.

W Mace * @rom the same plant as nutmeg, 'ut tastes more su'tle and delicate. Great insa$ory dishes, especially stews and homemade sausages.

W %utmeg * weet and pungent. Great in 'aked goods, 'ut also adds a warm note to

sa$ory dishes.

W "regano * <o'ust, somewhat lemony fla$our. Fsed in a lot of e"ican andediterranean dishes.

W 8aprika * !also' +oked aprika # Adds a sweet note and a red colour. Fsed in stews

and spice 'lends.

W Rosemary * trong and piney. Great with eggs, 'eans, and potatoes, as well as grilled

meats.

W Saron * u'tle floral fla$our. Fsed mostly as a colouring agent.

W Sage * 5ine*like fla$our, with more lemony and eucalyptus notes than rosemary. @ound

in a lot of northern talian cooking.

W Smoke* 8aprika * !also' aprika # Adds sweet smokiness to dishes, as well as a red

color.

W urmeric * Fsed more for its yellow colour than its fla$our. !an 'e used in place of

saffron.

W &yme * Adds a pungent, woodsy fla$our. Great as an all*purpose seasoning.

W /ietnamese Cassia Cinnamon * weet and spicy. !an 'e used in 'oth sweet 'aked

goods and to add depth to sa$oury dishes.

+RES! !ERBS

W C&eril * Delicate anise fla$our. Great raw in salads or as a finishing garnish.

W Mar?oram * @loral and woodsy. #ry it in sauces, $inaigrettes, and marinades.

W "regano * <o'ust, somewhat lemony fla$our. Fsed in a lot of e"ican and

editerranean dishes.

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W Rosemary * trong and piney. Great with eggs, 'eans, and potatoes, as well as grilled

meats.

W Sage * 5ine*like fla$our, with more lemony and eucalyptus notes than rosemary. @oundin a lot of northern talian cooking.

W arragon * trong anise fla$our. !an 'e eaten raw in salads or used to fla$our tomato

dishes, seafood, or eggs.

W &yme * Adds a pungent, woodsy fla$our. Great as an all*purpose seasoning.

S80CE BLE%#S@ RUBS@ A%# M0ES

W Ba&arat * 7lack pepper, cumin, cinnamon, and clo$es. Fsed to fla$or soups, tomatosauces, lentils, rice pilafs, and couscous, and can 'e a ru' for meats. (iddle astern)

W Bouuet $arni * #hyme, parsley, and 'ay leaf. Fsed to fla$our 'roths and soups.(!lassic @rench)

W C&inese +ie Spice 8ow*er * tar anise, ;echuan peppercorns, fennel, cassia, andclo$e. Adds sweetness and depth to sa$ory dishes, especially 'eef, duck, and pork.

(!hinese)

W Curry 8ow*er * #ypically includes turmeric, coriander, cumin, fenugreek, and red

 pepper, 'ut mi"es can $ary. Fsed primarily to &uickly fla$our curry sauces. (ndian)

W #ukka& * ncludes nuts (most often ha;elnuts), sesame seeds, coriander, and cumin.

Great spice ru' for lam', chicken, and fish. (gyptian)

W $aram Masala * #ypically includes cinnamon, cardamom, clo$es, cumin, coriander,

nutmeg, and pepper. weeter than curry powder. Also used to season curry sauces.(ndian)

W !er'es *e 8roence * Fsually sa$oury, rosemary, marIoram, thyme, and sometimes

la$ender. Fse as a marinade or dry ru' for roast chicken, fish, and $egeta'les.

W 8ickling Spice * ost often, 'ay leaf, yellow mustard seeds, 'lack peppercorns,

allspice, coriander. Fsed for pickling $egeta'les in $inegar.

W 8umpkin 8ie Spice Mi * !innamon, nutmeg, ginger, and clo$es. Fsed for seasoning

 pumpkin pie, 'ut also great in other spiced 'aked goods.

W Ras el !anout * !ardamom, clo$e, cinnamon, paprika, coriander, cumin, mace,

nutmeg, peppercorn, and turmeric. Fse as a spice ru' on meat or a simple condiment.(Corth African%oroccan)

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W Daatar Seasoning Blen* * #hyme, sumac, and sesame seeds. All*purpose seasoning

for many iddle astern dishes like grilled meats, grilled $egeta'les, flat'read and

hummus. (iddle astern)