HOT POT.
Heat half the butter
fterwards, use my large soup pot.
Put it on the
Broth: In a medium-sized pot, saute the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. Add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
In a serving pot or bowls, arrange the hot pot ingredients in small clusters. When ready to serve, pour the HOT broth over the hot pot ingredients and let sit for several minutes. Enjoy!
nough liquid so that the Hot pot does not completely dry out
In a large pot of boiling, salted water, cook
r cast iron pot and heat on high until hot and smoking
Mix all ingredients in Crock Pot.
Cover; cook on HIGH for 3 to 4 hours.
Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.
Preheat crock pot on high.
In fry pan, heat olive oil.
Add peppers, onions and celery. Cook until softened.
Add chili powder and saute until caramelized.
Remove from heat and pour into crock pot.
Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours.
Add shrimp and cook for about 3 minutes.
Serve over rice. Top with chopped green onions.
Place the beef cubes and onion slices in the crock pot.
Combine tomato sauce, brown sugar, worcestershire, thyme, basil, celery seed, pepper and salt and pour over meat and onions.
Cover and cook on low for 6-8 hours.
Turn to high. Dissolve the cornstarch in the water and then stir into the crock pot.
Cover and keep on high for 10 minutes.
Stir again and serve over mashed potatoes or hot buttered egg noodles.
Clean and dry all the chicken wings well.
Cut off the wing tips, and cut at the joints.
Place all onto a broiler pan and broil for 10 minutes until browned, on all sides.
Place all browned chicken pieces into crock pot.
Combine all ingredients and pour over the chicken.
Place lid onto slow cooker and cook on low 5 hours or high 2 1/2 hours.
Add onions, chicken, beef, pork, corn, BBQ sauce and hot sauce to a crock pot or slow cooker.
Break up whole tomatoes into chunks and add along with all liquid to mixture.
Add crushed tomatoes to mixture.
Add 2 cups water and stir.
Cover and set cooker on low. Cook for 4 to 5 hours.
Add diced potatoes (drained) and cook for 1 more hour.
Serve with buttermilk cornbread or garlic bread.
If listed brands are not available in your area, use local brands you can find.
Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.
Put pork in crock-pot.
Sprinkle salt and pepper over shoulder and add vinegar.
Cover and simmer 12 hours.
Remove from pot and pick meat from bones.
Strain liquid and keep approximately 2 cups.
Add remaining ingredients.
Mix with minced meat and return to crock-pot.
Cook on low until juice is cooked down (or cook on high setting for shorter time).
Freezes well.
Spray inside of crock pot with non-stick spray (I use canola).
Add all ingredients to crock pot (may add raisins and/or cranberries in the morning - depending on texture preference.
Turn to low setting.
Cook for 8-9 hours (turn on last thing before bedtime).
Cut wings into pieces discarding tips.
Wash and pat dry with paper towels.
Pre-heat cooking oil to 350 degrees.
Slowly add 1/2 of the wing pieces to hot oil; fry until golden brown.
In the meantime, in a large pan, melt the butter on a very low heat.
Add bottled hot sauce and BBQ sauce.
Keep sauce warm.
Add the cooked wings to the sauce.
Stir to coat.
Heat oven to 350\u00b0.
Place contents of vegetable seasoning packet from stuffing mix and oleo in a bowl.
Add hot water.
Stir to partially melt oleo.
Add stuffing crumbs; stir gently to mix. Mix soup and milk in a 2-quart casserole dish.
Stir in chicken, vegetable and thyme.
Spoon stuffing over chicken mixture.
Bake 45 minutes or until hot and bubbling.
Scramble fry ground beef, onion, and green pepper in a large non-stick frying pan with fairly high sides for about 5 minutes (until onion is soft and beef is no longer pink) and drain.
Stir in hot water and taco seasoning mix.
Bring to a boil and stir in the macaroni ONLY from the KD package. Cover, simmer, stirring occasionally until macaroni is tender.
Add the cheese packet and the tomato and stir together well.
Serve immediately with sour cream, green onion, and lettuce!
ith a fork.
Serve hot pot on couscous, sprinkled with chopped
Heat oven to 350\u00b0.
Place contents of seasoning packet and butter in a bowl.
Add hot water; stir to partially melt butter. Add stuffing crumbs; stir gently to mix.
Mix soup and milk in a 2-quart casserole dish.
Stir in chicken, vegetables and thyme. Spoon stuffing over chicken mixture.
Bake for 45 minutes or until hot and bubbly.
Serves 4.
In 4-quart crock-pot, combine all ingredients except lemon slices. Cover and cook on low setting 3 to 4 hours or high setting 1 to 1 1/2 hours. Discard celery. Ladle into cups and float a lemon half slice on each. Serves 8 (6-ounce) cups.