Crock Pot Stew
3 pounds lean stewing beef, cut into 1 1/2-inch cubes
1 envelope dry onion soup mix
1/2 cup beef broth
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained (opt.)
Combine all ingredients in crock pot and cook on low for 8 to 12 hours.
Crock Pot Meat Loaf
2 lbs. ground beef
1/2 lb. ground sausage
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can cream of mushroom soup
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk
Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and place in crock pot. Pour the sour cream-soup mixture over top. Cook in crock pot 10 to 12 hours on low.
Crock Pot Pork Chops
6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.
Crock Pot Lasagna
1 box rigatoni, cooked
1 1/2 lbs. ground beef, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkg. grated Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
8 oz. mushrooms
Green olives, sliced
Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.
Split Pea Soup
1 1/2 c. green split peas
1/2 c. onion, chopped
1/4 tsp. garlic salt (optional)
1 c. diced carrots
2 qt. water
1/4 tsp. pepper
1/4 tsp. marjoram
1 tsp. parsley flakes
1 meaty ham bone
Salt to taste
1 c. diced celery
Cover peas with water and soak overnight. Drain and add 2 qts. water, ham bone, onion and seasonings. Bring to boil, cover and simmer 2 hrs. Stir occasionally. Remove bone; cut off any meat bits. Return meat to soup and add remaining ingredients. Cook slowly 45 minutes more.
Cheeseburger Soup
1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter
3 c. chicken broth
4 c. potatoes, peeled and cubed
1/4 c. flour
1 c. cheddar cheese, grated
1 1/2 c. milk
1/4 c. sour cream
Brown beef; drain and set aside. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter for about 10 minutes. Add potatoes and beef, bring to a boil. Simmer 10 minutes or until potatoes are tender. In a small skillet, melt remaining butter. Add flour. Cook and stir for 2 minutes. Reduce heat. Add cheese, milk, salt, and pepper. Cook until cheese is melted. Remove from heat, stir in sour cream.
Chicken and Rice Soup
1 can cream of mushroom soup
1 (6-oz.) box long-grained rice (try herb and butter)
2 1/2 c. chicken, cooked and diced
2 c. mushrooms, sliced (optional)
1/2 c. onion, diced
1 c. carrot, grated
In a large saucepan, combine all ingredients with 6 c. of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
Easy Taco Soup
Two chicken breasts
4 c. chicken bouillon
1 tbsp. oil
1 large onion, chopped
1 green bell pepper, chopped
1 carrot, peeled and sliced
2 tsp. garlic salt
2 tsp. chili powder
2 tsp. cumin
1 can chopped tomatoes
1 can white kidney beans
1 can yellow corn, drained (optional)
1/3 c. uncooked rice
Cheddar cheese
Tortilla chips
In a large soup pot, make up the bouillon and simmer chicken breasts in it for 10 minutes or until tender. Remove chicken and reserve broth. Over medium heat, add oil to pot and cook onion until soft but not brown (approx. 3 minutes). Add pepper and carrots and cook for another three minutes. Stir in garlic salt, chili powder and cumin, then add tomatoes and reserved broth. Simmer for 15 minutes or until vegetables are tender. Add beans, rice, and corn to soup and cook for another 15 minutes. Just before serving soup, cut chicken breasts into bite-sized pieces and add to the soup. Cook until heated through. Serve garnished with cheddar cheese and tortilla chips.
455 g sweet Italian sausage
340 g lean ground beef
80 g minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
364 g canned tomato sauce
120 ml water
25 g white sugar
1 g dried basil leaves
1 g fennel seeds
2 g Italian seasoning
20 g salt
0.5 g ground black pepper
15 g chopped fresh parsley
12 lasagna noodles
455 g ricotta cheese
1 egg
3 g salt
340 g mozzarella cheese, sliced
60 g grated Parmesan cheese
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What to Drink?
Sangiovese
Negroni Cocktail II
DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
usually being combined with stainless steel. It has the best conductivity which most professional cooks are really impressed about. Having copper cookware entails some pros and cons due to its structure and functionality.
Copper cookware is widely used by most professional cooks, especially with regards to heat conductivity. It is usually in line with nickel, tin, stainless steel or a combination of these three metals.
Copper is used on the outside and stainless steel is on the cooking surface. To distinguish its effectiveness in kitchen cooking, below are some pros and cons of having copper cookware:
Pros
It is widely used by certain industries. Copper is malleable and ductile. This is the reason why many companies chose copper to be used in kitchen wares.
It is popular among chefs and culinary experts. Copper cookware has gained popularity amongst professionals because of its stylish look. Pots and pans have a distinct appeal of elegance.
Its silvery white and pinkish luster enhances the cooking experience of most cooks in various parts of the world. Most French use copper cookware in their traditional French cuisine.
Excellent heat conductivity. Copper distributes heat better than aluminum. Its conductivity is ten times higher than glass or stainless steel. It quickly responds to temperature changes as compared to other metals.
The heat and cooking time is being reduced when using copper cookware. From this, copper cookware prevents burnt spots which show that the cooking equipments are sub standardized.
Saves on polishing. There are models that come up with a brushed texture. Cooper cookware does not need to be shiny. Some prefer their cookware to be bruised or scratched. It gives an antique and classy look. However, shining may prevent a copper cookware from developing a patina or green look.
Easy to clean and maintain. The smooth structure of a copper cookware helps easily remove small pieces of food from the pan’s surface.
It is in lined with other metals for protection. High quality copper cookware is usually in line with other metals like stainless steel. The lining protects the food, avoiding copper to react with it. The combination also allows precise cooking time for food to become cooked evenly.
Thus, copper cookware also has its downside. Some features may not be adequate enough for most cooks, in which, manufacturers tend to get up with a solution for these shortcomings. Here are some of the cons of copper cookware:
Cons
Easily scratched and is naturally soft. Copper, when combined with other metals, make it more durable. Its sandwich layers of metals such as tin and nickel are not as strong as stainless steel. Nickel may be reactive because it is hard and ductile, while Tin may become unstable at 45 degrees Fahrenheit or more.
Heavy. Copper cookware possesses the heaviest metal among all cook wares. It is more prone to dents.
Changes in color and appearance. A copper cookware may change its color, especially when cooking in deep pink, orange or purple colors. Hence, heat and humidity can alter the appearance of copper cookware, especially when it is not cleaned properly.
Prone to tarnishing. Acidic foods may lead to the tarnishing of copper. The metal may leach into foods and can cause illnesses.
More cost. Copper is much more expensive as compared to other metals. Copper cookware collections cost several hundreds of dollars per piece.
Used with thorough care. Copper is sensitive to acidic foods. The pan cannot be used again when foods are cooked on the surface or the tin on the top has worn-out through the mentioned copper base. It can lead to toxicities.
There are people who can fix the polishing and even repair worn out copper cookware. A copper cookware requires proper maintenance in order to keep it looking like brand new.
Despite a copper cooker’s downsides, most gourmet chefs still prefer this kind of cookware. This is due to their great features such as its heat distribution system that are unmatched. Aside from this, copper cookware is an investment, offering very effective functionality for kitchen owners.
