From my old CrockPot Blog-
When I was looking for a recipe like this, I found several and I have just combined them into this one that works for us.
Crockpot Pizza - feeds 6
1 lb hamburger, browned and well drained
8oz shredded mozarella
1/4 c chopped onion
1/2 package sliced pepperoni - chopped
half a package of rotini (spiral) pasta
1/2 can cream of mushroom soup (substitute)4 oz mushrooms
1 jars pizza sauce
Brown hamburger with onion. Mix hamburger, onion, pepperoni, cream of mushroom soup, mushrooms and pizza sauce together in Crockpot. Cook on low for 4 hours.
Just before you are ready to serve, cook pasta. Add the pasta and shredded cheese to the sauce mixture in crockpot and cook together until the cheese in melted - about 15 minutes.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Sunday, November 30, 2008
Friday, November 21, 2008
Country French Beef Stew
From my old CrockPot Blog-
Country French Beef Stew
6 slices bacon; cut into 1/2 in pieces
1 (3 lbs) boneless beef chuck roast, trimmed; cut into 1 inch pieces
1 large onion; cut into 1/2 in wedges
3 cups ready to serve baby carrots
1 cup red Zinfandel wine OR nonalcoholic red wine
3/4 cup beef broth
3 Tbsp all purpose flour
1 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/2 tsp Salt
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes undrained
1 pkg (8 oz) sliced fresh mushrooms; (3 cups)
1/2 cup julienne-cut sun-dried tomatoes; (not oil-packed)
Hot cooked noodles;
if desired Chopped fresh parsley OR basil leaves; if desired 1.
Spray 5 to 6 quart slow cooker with coking spray. In a 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place the bacon in cooker. Discard all but 1 TBSP bacon fat in skillet, Cook beef in bacon fat in batches, 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker. 2. Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker. 3. Cover; cook on LOW heat setting 7 to 8 hours. 4. Stir in mushrooms and sun-dried tomatoes. Cover; cook on LOW heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve mixture over noodles; sprinkle with parsley.
Country French Beef Stew
6 slices bacon; cut into 1/2 in pieces
1 (3 lbs) boneless beef chuck roast, trimmed; cut into 1 inch pieces
1 large onion; cut into 1/2 in wedges
3 cups ready to serve baby carrots
1 cup red Zinfandel wine OR nonalcoholic red wine
3/4 cup beef broth
3 Tbsp all purpose flour
1 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/2 tsp Salt
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes undrained
1 pkg (8 oz) sliced fresh mushrooms; (3 cups)
1/2 cup julienne-cut sun-dried tomatoes; (not oil-packed)
Hot cooked noodles;
if desired Chopped fresh parsley OR basil leaves; if desired 1.
Spray 5 to 6 quart slow cooker with coking spray. In a 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place the bacon in cooker. Discard all but 1 TBSP bacon fat in skillet, Cook beef in bacon fat in batches, 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker. 2. Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker. 3. Cover; cook on LOW heat setting 7 to 8 hours. 4. Stir in mushrooms and sun-dried tomatoes. Cover; cook on LOW heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve mixture over noodles; sprinkle with parsley.
Basil Chicken Merlot
From my old CrockPot Blog-
Basil Chicken Merlot with Wild Mushrooms
Serves 4-6
Ingredients:
3 tablespoons extra virgin olive oil, divided
3 pounds roasting chicken, cut into individual pieces, skinned
1½ cups crimini mushrooms, cleaned and thickly sliced
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
6 ounce can tomato paste
1/3 cup Merlot, or other dry red wine
1 teaspoon ground oregano
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons fresh basil, minced
3 cups cooked ziti pasta, drained
Romano cheese for garnish
Directions:
In a large skillet on stovetop set to medium-high heat, heat oil.
Once the oil is hot, brown one-half of the chicken pieces on each side about 3 to 5 minutes, turning once. Remove chicken with a slotted spoon and repeat with the remaining chicken. Set all of the browned chicken aside.
Heat the remaining oil in the skillet and add the mushrooms, onion and garlic. Sauté these vegetables for 7-8 minutes or until the onions are soft.
Place the stoneware on the slow cooker heating base and add the vegetables. Arrange the chicken pieces on top of the vegetables. In a medium mixing bowl, combine the broth, tomato paste, wine, oregano, sugar, salt and pepper. Pour the sauce over the chicken. Cover and cook on High for 3 to 4 hours or on Low for 7 to 9 hours. Stir in the fresh basil. Spoon the pasta into a deep, large serving bowl or platter. Ladle the chicken and mushrooms over the pasta and spoon the extra sauce over all. Garnish with the Romano cheese.
Basil Chicken Merlot with Wild Mushrooms
Serves 4-6
Ingredients:
3 tablespoons extra virgin olive oil, divided
3 pounds roasting chicken, cut into individual pieces, skinned
1½ cups crimini mushrooms, cleaned and thickly sliced
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
6 ounce can tomato paste
1/3 cup Merlot, or other dry red wine
1 teaspoon ground oregano
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons fresh basil, minced
3 cups cooked ziti pasta, drained
Romano cheese for garnish
Directions:
In a large skillet on stovetop set to medium-high heat, heat oil.
Once the oil is hot, brown one-half of the chicken pieces on each side about 3 to 5 minutes, turning once. Remove chicken with a slotted spoon and repeat with the remaining chicken. Set all of the browned chicken aside.
Heat the remaining oil in the skillet and add the mushrooms, onion and garlic. Sauté these vegetables for 7-8 minutes or until the onions are soft.
Place the stoneware on the slow cooker heating base and add the vegetables. Arrange the chicken pieces on top of the vegetables. In a medium mixing bowl, combine the broth, tomato paste, wine, oregano, sugar, salt and pepper. Pour the sauce over the chicken. Cover and cook on High for 3 to 4 hours or on Low for 7 to 9 hours. Stir in the fresh basil. Spoon the pasta into a deep, large serving bowl or platter. Ladle the chicken and mushrooms over the pasta and spoon the extra sauce over all. Garnish with the Romano cheese.
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