Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
More favorite crock recipes, please!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Signorina" data-source="post: 504301"><p>Our favs from allrecipes</p><p></p><p>TAMALE PIE</p><p> Ingredients</p><p>1-1/2 pound ground beef or turkey. onions, garlic</p><p>1 (15 ounce) can kidney beans, drained and rinsed</p><p>1 (10 ounce) can enchilada sauce</p><p>1 jar salsa (10 0z)</p><p>2 (8.5 ounce) package corn bread/muffin mix</p><p>2/3 cup milk</p><p>2 egg</p><p>4 tablespoons melted butter</p><p>1 cup shredded Cheddar cheese</p><p></p><p></p><p>Directions</p><p>1.Place the ground beef in a skillet over medium heat, and cook and stir the beef with onions and garlic until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder. (I add some frozen corn too)</p><p>2.In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker. </p><p>3.Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours</p><p></p><p>CHICKEN N DUMPLINGS</p><p>"Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection."</p><p>INGREDIENTS:</p><p>4 skinless, boneless chicken </p><p>breast halves </p><p>2 tablespoons butter</p><p>2 (10.75 ounce) cans </p><p>condensed cream of chicken soup</p><p>1 onion, finely diced</p><p>2 (10 ounce) packages </p><p>refrigerated biscuit dough, torn </p><p>into pieces (the cheap kind works best-grands will take longer to cook)</p><p></p><p>DIRECTIONS:</p><p>1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. (I add chopped carrots & celery too & use chicken broth and water -not just water)</p><p>2. Cover, and cook for 5 to 6 hours on High. About an hour minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. </p><p>I add some frozen peas to the bowl before serving</p></blockquote><p></p>
[QUOTE="Signorina, post: 504301"] Our favs from allrecipes TAMALE PIE Ingredients 1-1/2 pound ground beef or turkey. onions, garlic 1 (15 ounce) can kidney beans, drained and rinsed 1 (10 ounce) can enchilada sauce 1 jar salsa (10 0z) 2 (8.5 ounce) package corn bread/muffin mix 2/3 cup milk 2 egg 4 tablespoons melted butter 1 cup shredded Cheddar cheese Directions 1.Place the ground beef in a skillet over medium heat, and cook and stir the beef with onions and garlic until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder. (I add some frozen corn too) 2.In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker. 3.Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours CHICKEN N DUMPLINGS "Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection." INGREDIENTS: 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (the cheap kind works best-grands will take longer to cook) DIRECTIONS: 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. (I add chopped carrots & celery too & use chicken broth and water -not just water) 2. Cover, and cook for 5 to 6 hours on High. About an hour minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. I add some frozen peas to the bowl before serving [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
More favorite crock recipes, please!
Top