Soak simmer pot as instructed for 10 minutes.
Crumble sausage in bottom half of simmer pot.
Cook for 5 minutes on High, stirring halfway through cook period.
Add vegetables.
Cook 5 minutes on High, stirring once or twice.
Drain excess fat.
uart (5-6 litre) crock pot.
Combine the wine or
ooker with a lid and simmer on high power for one
he beans in the crock pot with the water, the bay
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
For the crock pot/slow cooker method; in a
Wrap
precooked ham in foil.
Place in crock-pot.
Cover and cook on low for 6 to 12 hours.
If desired, sprinkle ham with liquid smoke before wrapping in foil.
Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
e oil in a large pot over medium-high heat.
lastic wrap while preparing the pot pie filling recipe. When the
br>Reduce heat, cover and simmer for 1 hour. Add the
ettle and cover with water; simmer for 8 hours.
Drain
o boil. Reduce heat and simmer, covered, 1 hour.
Peel
Heat oil in dutch oven.
Brown roast on all sides.
Add everyting else and simmer 2 hours, turning roast often.
Serve with whipped potatoes and glazed carrots.
Announce dinner with a loud yell to the household SOUPS ON!
In a medium saucepan, combine scallions, garlic, ginger and 2 cups of water. Bring to a boil and cook, partially covered for 10 minutes.
Add chicken broth and mushrooms; cook until mushrooms begin to soften, about 3 minutes.
Add frozen dumplings and baby corn; boil until dumplings are cooked through about four minutes.
Add Chinese cabbage or greens and simmer for about 2 minutes.
Spoon into bowls and serve immediately.
In roaster combine meat marinade and vegetable juice.
Add pot roast.
Marinate for 15 minutes, piercing meat with fork and turning several times.
Cover and simmer until nearly tender about 2 1/4 hours.
Add vegetables; simmer 25 minutes longer.
Remove roast and vegetables to platter.
Combine flour and water.
Add to juice in pan.
Cook and stir.
br>Add the wine and simmer until almost dry.
Add
Coat both sides of pot roast with flour and brown in butter in an electric frying pan and turn temperature to low.
Fill pan with water to top edge of meat.
Generously sprinkle meat with salt, pepper and chargrilled seasoning and then coat top of meat with horseradish.
Cover and simmer for 2 to 3 hours, adding water so water doesn't completely evaporate.
Flip meat; add carrots and onion and simmer 20 minutes.
Add potatoes.
Serve when meat is tender and gravy is desired consistency.
eef. Bring the pot roast to a simmer on top of the
Season meat with salt and pepper; brown in 1/4 cup dressing in Dutch oven over low heat.
Add remaining dressing and water. Cover and simmer 2 hours.
Add onions, carrots and potatoes. Cover and continue to cook 1 hour longer or until meat and potatoes are tender.
Remove from pot meat and vegetables.
Add flour to water, then pour into hot liquid in pan.
Cook, stirring constantly until boils.
Simmer about 5 minutes, stirring constantly.
Serve with meat and vegetables.