Quilters' Recipes Blog : Main Dish

Crock Pot Pepper Roast

QuiltersRecipes — Thu, 02 Apr 2009 00:44:00 GMT

Janet Evans, Scottsdale, AZ

3 to 5 pound beef rump roast
1 can or bottle of beer
1 package of dry Good Season’s Italian dressing mix
1/2 to 1 jar of pepperoncinis with juice (pepperoncinis are usually near the olive and pickle section)

Put roast in the crock pot. Pour in can of beer. Pour dry dressing mix on roast. Pour in jar of pepperoncinis. Cook until tender: Low setting: 10 to 12 hours High setting: 5 to 6 hours
Shred extra roast for terrific sandwiches!

Crock Pot Lemon Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:44:00 GMT

Received from Kathy Sheaffer - Chillicothe, IL

4-6 pieces, boneless, skinless chicken ***
1 12-ounce can frozen lemonade concentrate
6 tablespoons catsup
6 tablespoons brown sugar
2 tablespoons white vinegar
2-4 tablespoons cornstarch
2-4 tablespoons cold water

Place chicken in crock pot. Mix concentrate, catsup, sugar and vinegar together. Pour over chicken. Cook on high 4-6 hours, until done. Turn off crock pot. Carefully transfer hot liquid to saucepan. (Leave chicken in crock to keep warm.) Mix cornstarch with cold water and add to hot liquid. Cook and stir until thickened.

Serve over hot instant rice.
Note: If you don’t need as much chicken, cut the recipe in half.

Margarita Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:42:00 GMT

Submitted by Annette Lunnon

4 boneless skinless chicken breasts
3 c. margarita mix
vegetable oil/cooking spray
1 red pepper chopped
1 sweet or purple onion, chopped
1 can (16 oz) pineapple tidbits, drained
1/2 c. sweet and sour sauce
Soy Sauce to taste (optional)

Marinate chicken breasts in margarita mix 2 - 4 hours. Preheat broiler, remove chicken breasts from marinade and place on baking sheet lightly sprayed with oil. Season meat on both sides with garlic salt & pepper. Broil chicken about 8 minutes on each side. Combine veggies ingredients in a saucepan with a little butter - when warm add sweet & sour sauce and soy sauce, if preferred. Remove chicken to serving dish, pour sauce/veggies over chicken. Serve rice as a side dish.

Crock Pot Roast

QuiltersRecipes — Thu, 02 Apr 2009 00:42:00 GMT

Received from Mary Ellen Seguin-Adomat

4 medium Idaho potatoes, not peeled, but scrubbed and cut into bite-size chunks
1 pound baby carrots
1 medium onion, sliced
4 oz. fresh mushrooms, sliced
1 teaspoon minced garlic
Your favorite seasoning
2.5-3 pound lean beef roast, trimmed of fat
1 can condensed golden mushroom soup

Mix first 6 ingredients in 6-quart crock pot. Lay roast on top. Spread soup over top of roast. Cook on high 5-6 hours, or on low 10-12 hours. When vegetables are fork-tender, remove roast. Thicken juices with a mixture of flour and water. Replace roast. Cook additional an 20-30 minutes on low heat.

Chicken and Wild Rice Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:41:00 GMT

Submitted by Laura Davis, Newport News, VA

2 (3-pound) fryers (I use leg quarters; the dark meat makes a more moist dish.)
1 cup water
1 cup dry sherry
1/2 tsp. curry
1/2 cup celery, sliced
1 1/2 tsp. salt
1 medium onion sliced

Place ingredients in a deep kettle. Simmer 1 hour. Take chicken out and refrigerate. Strain broth; cool and skim fat from top. Cut cooled chicken into small pieces.

12 ounces long grain and wild rice mix ( I use Uncle Ben’s.)
Reserved chicken broth plus enough water to cook rice according to package Directions
1 cup sour cream
1 can cream of mushroom soup
1 8-oz. can sliced mushrooms

Cook rice in broth and water. Combine all ingredients. Place in 9 x 13 baking dish. Refrigerate. When ready to use, bake 1 hour at 350.

Hint: This casserole is best when made a day ahead. It also freezes well.

Quick Crock Pot Roasted Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:40:00 GMT

Submitted by Anita Gerdes

The easiest & tastiest way to prepare chicken I just recently found: put 3-6 boneless chicken breasts into the crock pot, after spraying the inside of the pot with cooking spray. Season lightly w/season salt. Cook on High for 5-6 hours. It will be so soft and flaky, and tasty, you will hardly believe it! Use it in any dish that calls for chicken…serve with salad, with macaroni and cheese, with mashed potatoes or add Barbeque sauce on a bun….it really tastes wonderful and couldn’t be easier! I even freeze the broth that cooks out of the chicken, for future dishes.

Glop

QuiltersRecipes — Thu, 02 Apr 2009 00:40:00 GMT

Submitted by Cheryl-Becker George

1-1 1/2 pounds ground beef, browned
1 (17 oz.) can corn
1 (27 oz.) can crushed tomatoes
1 cup uncooked rice
dried onions to taste

Mix together in a large casserole. Bake at 350 degrees for 1 hour. Top with grated cheese.

Variations-For Mexican Glop, add taco seasoning or chili seasoning to taste. For Italian Glop, use spaghetti sauce in place of tomatoes.

Meatloaf

QuiltersRecipes — Thu, 02 Apr 2009 00:39:00 GMT

Gayle Kibby
I tried this recipe for meat loaf in the crock pot and really like this variation.
The original recipe from Taste of Home:
2 cups crushed tortilla chips
1 cup (4 oz.) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons
Louisiana-style hot sauce
In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf. Cut three 20 in. x 3 in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3 qt. slow cooker. (Leave the foil in during cooking time.) Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker.

I didn’t have all of the ingredients so I substituted 1/2 cup sour cream for the egg substitute, green olives for ripe olives, 1/2 env. taco seasoning and 1 tablespoon Worchestershire sauce and 1 tablespoon of Tequila for the Louisiana-style hot sauce. It still turned out great!

Beef Skillet Dinner

QuiltersRecipes — Thu, 02 Apr 2009 00:39:00 GMT

Submitted by Jeanette Cummings
1 lb. ground round
1/2 c. chopped onion
1 c. rice
2 1/2 c. water
1 tsp. dry mustard
3 beef boullion cubes
1 small tomato, chopped
1/2 green pepper, chopped (if desired)
1 c. shredded Monterey Jack cheese

Brown meat with onion, drain. Add rice, water, dry mustard, and boullion. Cover and simmer for 20 minutes. Remove lid, add tomatoes, and green pepper. Cover and let cook for 5 minutes, then top with cheese. Serve with a veggie and you are all done! This is so easy and so so good. Enjoy!

Sweet and Sour Meatballs

QuiltersRecipes — Thu, 02 Apr 2009 00:39:00 GMT

Submitted by Nancy Owens

All you have to do is think about the crockpot in the morning and you will have a great dinner!

1/2 pkg. frozen meatballs (I usually do a 1/2 bag for home & a full bag for potlucks)
1 small bottle ketchup
1 20 oz bottle 7-Up (or any lemon-lime soda)

Pour meatballs in crock-pot, add ketchup (yes entire bottle) and 7-Up. Turn on low and forget it. At dinner time, cook a pot of rice, and serve meatballs over! I know this sounds crazy, but try it once. I have never had anyone not like it!

Easy Quiche Lorraine

QuiltersRecipes — Thu, 02 Apr 2009 00:35:00 GMT

Submitted by Marianne Fons, Winterset, IA

This recipe is amazingly easy and really delicious. Serve it with a leafy salad, French bread, and a crisp Chardonnay to impress guests.

3 eggs
1/4 t. salt
dash pepper
1 C. half and half
1/2 C. milk
1 jar Hormel Bacon Pieces
1 unbaked pie crust (Use Pet-Ritz if you’re in a big hurry.)
6 oz. shredded Swiss cheese

Beat eggs. Add salt, pepper, cream, and milk. Beat until well-blended. Put bacon pieces in bottom of pie shell. Add cream and egg mixture. Top with cheese. Bake at 350 for 45 minutes. Cool 10-15 minutes before serving.

Good and Easy Hamburger Mac

QuiltersRecipes — Thu, 02 Apr 2009 00:33:00 GMT

Virginia White
1 box deluxe Kraft Mac & Cheese
1 lb. Hamburger
1 can Italian Style tomatoes
1 teaspoon Italian seasoning.
1 Cup cheddar cheese

Prepare the mac and cheese according to box directions. Meanwhile brown hamburger, add undrained tomatoes and Italian seasoning. Simmer for five minutes. Mix the mac and cheese and hamburger. Put in a 9×9 pan that’s been sprayed with pan spray. Sprinkle with the cheese and bake at 350 degrees for 20 minutes.

Pot Roast in Tin Foil

QuiltersRecipes — Thu, 02 Apr 2009 00:33:00 GMT

Received from Paula Halabut
4-pound beef chuck pot roast (arm, blade, chuck eye or cross rib)
1 envelope (about 1 1/2 ounces (dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup

Place 30×18-inch piece of heavy-duty aluminum foil in baking pan, 13×9x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely.

Cook in 300°F oven for 4 hours.

Makes 8 to 10 servings.

Chicken Tortilla Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:30:00 GMT

Submitted by Linda Sharp

1 1/2 lbs chicken cooked and chopped or shredded
1 15oz can whole or diced tomatoes
1 10oz can enchilada sauce
1 4oz can chopped green chiles
1 garlic clove, minced
2 c. water
1 14oz can chicken broth
1 tsp cumin (optional)
1 tsp chili powder
salt/pepper
bay leaf
10 oz frozen corn
1 T dried chopped cilantro
6 corn tortillas
Vegetable oil
Combine soup ingredients and simmer on stovetop for an hour or in crockpot for 3 to 4 hours. (Meat is cooked, simmer to blend flavors). Remove bay leaf.

Preheat oven to 400. Brush both sides of tortillas with oil. Cut into 2 1/2 inch strips, place on baking sheet. Bake, turning occasionally until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated parmesan cheese over soup.

This soup is spicy and a great change from chicken soup! Ingredients can be added or deleted depending on taste.

Chicken Wrap Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Katherine Malmberg

1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle Peppercorn Ranch dressing
1-2 cups grated cheese, cheddar, monterey jack, or any combination

Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9 x 13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour Peppercorn Ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350 degrees for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.