start with 4 oz of base (beer, milk or broth).
add garlic.
add 3 shakes of mustard powder.
stir.
add small amount of cheddar cheese.
mix thoroughly (using whipping motion until cheese is melted).
add five turns of pepper grinder.
add three to four shakes of worcestershire sauce.
fold in pepper & worcestershire.
remove mixing fork.
Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
Transfer to a fondue pot.
Spoon the marshmallow creme into the center of the chocolate. Do not stir.
Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.
3 to 4-quart pot, combine onion, red pepper, carrot
edium saucepan, bring the beef broth to boil.
Stir in
Turn on crock pot, cut beef into bite size pieces.
Mix beef, potatoes, celery, carrots, onion, garlic, bouillon, pepper, and broth in the crock pot (all ingredients except water and flour).
Cover and cook on low setting for 8-9 hours.
Turn crock pot on high, mix flour and water.
Gradually stir in the flour mixture to the crock pot.
Cover and cook an additional 25 minutes or until thickened.
Pour the broth into a crock pot then add the chicken & spices. Cook on high for 2.5 hours or on low for 5 hours.
Remove the chicken & shred, place back in the pot. Mix in the soup & cream cheese, stir until melted. Cover with the lid & continue to cook on low for 30 minutes.
During the last 10 minutes cook the noodles as directed on the package. Once done, drain & add to the chicken mixture. Serve hot.
ackside down in the crock pot. Sprinkle all ingredients into the
nce.
Bring the beef broth to a boil in a
n crock pot.
Add 2 cans of chicken broth to the
Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
Enjoy!
Preheat Instant Pot to saute setting.
Dry
Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on
low.
Place chicken broth, soup, and garlic in cold crock pot. You can use a crock pot liner, if desired.
Stir soup and chicken broth.
Turn crock pot on high.
Stir in rice and lentils.
Place chicken drumsticks on top.
Cook 5-6 hours, checking liquid levels every 2 hours or so.
If needed, add up to 1 cup of water as needed.
Season as desired.
This should set up like the original Campbell soup recipe, nice and thick with the chicken lying on top.
owl.
Fill a large pot with water and frozen chicken
ngredients into a soup pot.
Add the broth, a little wine
Soak chicken in a bowl of salt water for about 10 minutes.
While chicken is soaking, put butter, milk, vinegar, broth, rosemary, and soy in a medium saucepan and heat until smooth.
Chop onion and mince garlic.
Pat chicken dry and place in bottom of crock pot.
Pour broth mixture over chicken.
Sprinkle onion and garlic into broth mixture in crock pot.
Cover and cook on High setting for 5 hours, or Low for 8-10 hours.
*** During last hour of cooking, add asparagus, or other vegetable.
oint).
To Make the Broth: Colmbine the coconut milk, chicken
ressure cooker (such as Instant Pot(R)) and select Saute function
Cut the chicken in half (so both pieces have a breast, leg, wing, etc.).
Lay the halves side by side with skin side up in crock pot.
Pour the chicken stock over the chicken.
Sprinkle with the salt, pepper and garlic powder.
Cook on High for 2 hours.
Then turn down to low for 2 hours.
For Gravy:
Remove the broth from the crock pot into a 1 quart saucepan and bring to a boil.
Mix 1/4 cup water with the cornstarch and slowly pour into the boiling broth.
Stir until desired thickness.
Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.