How to Make 2 Easy Crockpot Beef Stew Recipes

Today, more and more people are making great use of their crockpots while cooking meals for themselves or for their families. Using your crockpot to make meals and snacks for your family is a real time saver whether you work away from home or not. When you make use of your crockpot, you simply add … Continue reading “How to Make 2 Easy Crockpot Beef Stew Recipes”

Today, more and more people are making great use of their crockpots while cooking meals for themselves or for their families. Using your crockpot to make meals and snacks for your family is a real time saver whether you work away from home or not. When you make use of your crockpot, you simply add the ingredients you need for the recipe and then cover with the lid. You set the heating temperature and then you let it cook for the amount of time needed to blend the flavors and cook the ingredients until they are tender and delicious.

Crockpot

If you are ready to save time in the kitchen and still make a mouthwatering meal that will satisfy you and your family, you might like to learn how to make these two easy crockpot beef stew recipes.
Recipe for Crockpot Hamburger Stew
What You Need

  • 1 pound hamburger or ground beef
  • 1 Tablespoon seasoning salt
  • 3 cups water
  • 3 sliced carrots
  • 2 cubes beef bouillon
  • 2 chopped onions
  • 1 package mixed frozen vegetables 10 ounce
  • 1 ½ cups canned tomato
  • ½ teaspoon pepper

How to Make It
Mix the pound of hamburger or ground beef with the seasoning salt and combine well. Using a large saucepan or skillet, brown the meat over a medium high heat. Cook until done and then drain the oils off of the meat.

Add the 3 cups water to the crockpot and set the heating temperature to low. Add the sliced carrots, the beef bouillon, chopped onions, mixed frozen vegetables, canned tomatoes, and pepper. Stir to combine while melting the beef bouillon.

After cooking the meat in the skillet or saucepan and draining the oils off the meat, add the browned seasoned hamburger or ground beef to the crockpot. Cook on low heat for about 10 to 12 hours. Of you prefer you can also cook on a high heat setting for about 5 to 6 hours or until the vegetables are tender.
Recipe for Crockpot Steak and Mushroom Gravy
What You Need

  • ½ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 pounds cubes steak
  • ¼ cup water
  • 1 can cream of mushroom soup 10 ounce
  • 1 can drained sliced mushrooms 4 ounce
  • ¼ teaspoon garlic salt

How to Make It
Mix together the flour, salt and pepper and combine well. Add the steak cubes; roll in flour mixture to cover meat completely. Set aside until needed.
Set the crockpot on the lowest setting. Into a medium size mixing bowl you will add the water, cream of mushroom soup, the drained sliced mushrooms, and garlic salt. Stir to combine well. Place the floured steak cubes into the crockpot and then pour the mushroom gravy mixture over the floured steak. Cover and then cook for about 6 to 8 hours on low. If you are in a hurry, you can also cook the dish on high for about 3 to 4 hours. After cooking serve over a bed of rice or pasta noodles.

Article Source: http://EzineArticles.com/expert/Christine_Szalay_Kudra/73485

Totally Terrific Tuna Salads

For a really quick and satisfying lunch, dinner, appetizer, or hearty snack with few ingredients, tuna salad fits the bill perfectly as it is incredibly easy to make and tastes great. It is also popular fare for picnics, parties, and informal gatherings and it makes for a rather inexpensive yet nutritious meal.

Tuna Salads

Most households have at least one can of tuna, which comes in cans packed in oil or water. Tuna packed in water instead of oil is a bit lower in calories and fat so choose this type if you are watching your diet. Also, since mayonnaise is a staple ingredient to use with tuna, choose a light or low fat variety for cutting fat and calories.

Depending on its exact ingredients, it is generally high in iron, vitamins E, B6, and B12, as well as niacin, phosphorus, and selenium. Including eggs and vegetables like celery, green peppers, and onions adds to the nutritional value of a simple tuna salad.

Instead of canned tuna you can grill fresh tuna and use it flaked with a few of your favorite spices and combined with mixed salad greens.

To make a really easy tuna salad use one can of tuna with three tablespoons of mayonnaise and about a quarter cup of chopped celery and onions combined. Mix all of the ingredients together and enjoy between two slices of bread or on a bed of fresh lettuce next to a few thick slices of tomato. Tuna salad is also delicious eaten along with crackers or spread on top of pita bread.

If you want a crunchy tuna salad, chop an apple leaving the skin on and mix it with mayonnaise, chopped celery, and flaked tuna. If you are not too fond of mayonnaise, try a zesty salad with white onions, chopped olives, and a spicy type of mustard such as Dijon mixed with the tuna.

Some other ingredients you may want to add to your tuna salad depending on your personal tastes include sweet pickle relish, hard boiled eggs, and capers. Herbs and seasonings that go well with tuna salad include basil, dill, fennel, pepper, rosemary, salt, and tarragon.

Tuna salad should keep for about a week in a sealed container in the refrigerator. If you will be taking tuna salad along with you on picnics make sure to keep it in a cooler full of ice especially on warm, sunny days.
Tuna Tortilla Salad Recipe
What You Need

  • 1 small jalapeno, seeded, finely chopped
  • 1 small red onion, finely chopped
  • 2 cans tuna in olive oil, drained
  • 2 10 ounce cans corn, drained
  • 6 plum tomatoes, chopped
  • 3 tablespoons mayonnaise
  • Tortilla chips

How to Make It
In a large mixing bowl, combine the chopped jalapenos and red onions with the drained tuna, corn, chopped tomatoes, and the mayonnaise and then mix everything together well.
Chill the mixture in the refrigerator for about a half hour before serving.
Spoon the jalapeno tuna salad on top of tortilla chips and serve.
Serves 4.

Article Source: http://EzineArticles.com/expert/Christine_Szalay_Kudra/73485

Slow and Low is the Way to Go With a Slow Cooker

Are you one of those cooks that have learned tender meat is beyond your realm of understanding? Can’t seem to get perfect gravy? Do you find yourself turning green with envy when you savor meals at the homes of others while yours seem to lay like lumps on the serving platter? Then perhaps it’s time to welcome a slow cooker into your home.

Slow Cooker

Any barbecue specialist from the south will tell you that “slow and low” is the best way to cook meat, any meat. With a crock-pot, this is the only way you can cook and the food is perfect, nearly every time, making your dinner table the envy of others. Prepare to invite your friends to feast in your home for you will dazzle them with your ability to cook intricate or simple meals to perfection.

Lamb has always been one of the more difficult meats to cook. The meat, by definition, should be tender and succulent. However, it requires a bit more skill in preparing due to the easy way in which it can turn on you in the kitchen, very quickly. However, with a crock-pot, lamb recipes will no longer terrify even the most novice of chefs. Due to “slow and low”, lamb slow cooker recipes will be like butter in your mouth, tender and easy to cut even with a fork.

Beef has always been an easy cut of meat that is never forgiving in the oven. A beef roast prepared in a slow cooker, stewing and marinating in its juices will be tender and moist every time you make it. Adding some vegetable and spices in the last hour of cooking will assure a delicious and filling meal. Why not bake some bread from the freezer case at your grocery store and add another amazing aroma to your already mouth-watering meal?

If the forecast is calling for clouds and rain, nothing would suit better than some delicious Beef Vegetable Stew. By cooking the stew “slow and low”, the chunks of beef, pork or even steak will tenderize with each passing hour. When the weather outside is dreary, who has the energy, or the desire for that matter, to stand in the kitchen to make the stew? Let the slow cooker do the cooking for you while you curl up with a warm blanket and a good book. Just cut everything up, how doesn’t matter since it’s stew, and toss it all into the crock-pot with some pre-made gravy or water with corn starch added. You might want to come stir it every couple of hours, when you gather the energy to enter your kitchen to make a cup of tea, but other than that, it’s the slow cooker doing the work.

No matter what the cut of meat, whether it’s a tough old bird or a stringy piece of beef, the crock-pot can make it one of the finest meals to hit your table in a long time. Marinating in the juices and gravy from the meat, you can’t go wrong with meat in the crock-pot so long as you remember these three words: slow and low is the way to go.

Article Source: http://EzineArticles.com/expert/Fran_Sloan/259270

When's Dinner? Anytime You Choose With This Slow Cooker!

I found a slow cooker stainless steel insert that can be used to:
  • brown the meat and onions directly on the stove top,
  • store leftovers in cooking pot in the fridge or freezer,
  • reheat leftovers on stove top, in the oven, or back on the slow cooker base!

Slow Cooker

The ingeniously versatile crock pot I found is the West Bend 5 Quart Oblong Slow Cooker! The slow cooker stainless steel insert has a flat base, a non-stick interior and a glass lid. It sits on a heating base that doubles as a mini griddle, which can be used separately to whip up a breakfast for two of eggs and bacon or french toast. When the cooking pot and base are together they become a 5 quart stainless steel crock pot.

Traveling with the West Bend Oblong Slow Cooker with Tote
This West Bend crockpot also comes with a plastic travel lid and insulated travel tote bag – perfect for cooks who take their slow cooker tailgating, to the game or out for meals with the neighbors or friends and family! The electric cord comes out of the base, just add the plastic travel lid under the glass lid and put the whole thing (don’t forget the cord) into the insulated tote bag and you’re set to go! When you get to an outlet, take the appliance out and plug it in and set the dial to warm.

This West Bend Crock Pots Got Some Great Extra Benefits…
Not only is this appliance versatile with it’s extra benefits, but it is simple and flexible to use. If it’s 2pm and you want to eat your roast at 6.30pm you can work out with manual how long the high and medium settings need to be used for to give you a perfectly cooked roast right on time. You simply adjust the dial as you need to, to get the temperature you want for as long as you want it. Then, once the meal is cooked, you also have the option to wind the dial back to warm until you are ready to serve. This is a handy feature when you are serving a meal where seconds is a possibility! You can leave the crock pot on warm until everyone has had enough and then switch it off at the wall, and any leftovers can go straight into the fridge in the cooking pot.

A very practical and versatile appliance. Learn where to get the best deal and more about this unique, popular and well priced 5 quart crock pot by checking out my latest crock pot reviews.

Article Source: http://EzineArticles.com/expert/Sharyn_Read/404307

Very Good Vegetable And Bean Salads

Whether you are on a diet or just watching what you eat there is nothing quite like a filling vegetable and bean salad to provide both nutrients and flavor as the two types of foods go hand in hand. There are so many types of vegetables to choose from and beans have the highest source of antioxidants of all foods making them the ideal choice for health reasons. Also, turn to beans for your fill of fiber as they offer about twice as much as the majority of vegetables.

Get into the habit of eating a salad as the main course once or twice a week instead of as an appetizer or side and you will be able to easily incorporate both vegetables and beans into your diet.

Experiment with salads using a variety of mixed greens and baby spinach leaves along with fresh or steamed vegetables and your favorite dressing. Mix beans with broccoli and greens with garlic, bell peppers, tomatoes, red wine vinegar, and extra virgin olive oil for a delicious tasting and incredibly easy salad.

You can quickly make a basic bean salad with either fresh or canned beans and add in a few vegetables including tomatoes, corn, and a variety of peppers. Use seasonings like cumin, basil, and parsley or cilantro along with black pepper to enhance the salad’s ingredients.

Make a tasty three bean salad with dark red kidney beans, cannelloni beans, and garbanzo beans or chick peas along with onions, celery, and extra virgin olive oil, vinegar, a bit of sugar, and salt and pepper. Mix all the ingredients together and allow the salad to chill and marinate in the refrigerator for a few hours before serving for the most flavorful results.

A black bean salad is the absolute perfect accompaniment to chicken, steak, and other foods cooked on the grill. Use grilled corn, and red and green peppers with red onions, jalapeno peppers, cilantro, and salt and black pepper with black beans for a great cold salad.

Some other beans you may want to try include green, lima, navy, and pinto. Also, use lentils and black eyed or split peas to create hearty salads for appetizers, side dishes, and for the main course.
White Bean and Pepper Salad Recipe
What You Need

  • 1 large can white beans (about 15 ounces), drained, rinsed
  • 1 teaspoon flat leaf parsley, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white vinegar
  • 1 teaspoon apple juice
  • Salt to taste
  • 1/4 teaspoon coarsely grated black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup green onions, sliced thin

How to Make It
In a large mixing bowl, combine the drained and rinsed white beans with the parsley, olive oil, vinegar, and apple juice. Toss gently to coat all of the ingredients.
Sprinkle salt to taste along with the coarsely grated black pepper, halved tomatoes, chopped peppers, and the slices of onion. Toss again gently to coat all ingredients well.
Refrigerate for later or serve the white bean and pepper salad immediately.
Serves 4.

Article Source: http://EzineArticles.com/expert/Christine_Szalay_Kudra/73485