Place the beef, onion, mushrooms, garlic, thyme and
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda
5- to 6-quart slow cooker.
Saute the mushrooms in
Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
Drain pasta, serve with meatball mixture.
1. Line slow cooker with a slow cooker liner.
2. Soak stuffing
Season beef with black pepper and coat
Into a slow cooker, put the onions, carrots, mushrooms
f the insert of the slow cooker.
Heat 1 tablespoon of
Add uncooked ground beef to slow cooker and break it into small chunks.
In a small bowl stir the brown sugar, soy sauce, sesame oil, garlic powder, cayenne powder, gangland tomato paste.
Stir into slow cooker and coat the beef well.
Cover and cook on low for 3 hours.
Stir again, breaking up the beef into smaller pieces.
Cover and cook on low for 1 hour more.
our the contents into a slow cooker. Add the chuck roast, cover
lace meat in an electric slow cooker coated with cooking spray.
In 10-inch skillet, cook beef over medium-high heat 5
ushrooms into a 5-quart slow cooker.
Heat remaining 2 tablespoons
Dry the beef with paper towels, then season
In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
Add all remaining ingredients; mix well.
Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
con fat aside.
Dry beef thoroughly with paper towels.
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, peas, corn and celery.
Cover, and cook on Low setting for 8 to 10 hours.
Serve with fresh bread.
Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
Add in the bell peppers; cook until softened (about 5 minutes).
Add in the chili powder and cumin and stir to coat.
In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
Cover and cook on HIGH until flavors are blended (about 4-5 hours).
Season with black pepper.
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit