TIKKI MASALA (Chicken or Pork)
Approx 10 servings
Ingredients:
2-4 TBS olive oil
3 pounds boneless, cubed meat (chicken or pork)
1 large onion, diced
3 cloves garlic, minced
2 tsp salt
3 TBS garam masala
1 tsp paprika
½ cup tomato paste
4, 15 oz cans diced tomatoes
2, 15 oz cans unsweetened coconut milk
Cilantro & plain yogurt to garnish
1. Heat oil in large fry pan, add meat and cook until golden brown-put in crock pot.
2. Put pan back on stove and sauté onion, garlic, salt and spices for approximately 2 minute, stir in tomato paste and cook for another minute and pour into crockpot over meat.
3. Add diced tomatoes to the crockpot and stir.
4. Cook on low for 6-8 hours or on high for 4-5 hours.
Serve on Rice.
Rice-approx 9 cups cooked
3 cups rice
6 cups water
1. Put Rice and water in a big pan so it wont boil over.
2. Bring to a boil, then turn way down to a simmer.
3. If white rice-cook on LOW Heat 15 minutes then shut off DO NOT OPEN LID. Rice will absorb the rest of the water (about 5 MINUTES)
4. If Brown Rice it takes 30 minutes of cooking on LOW the shut off and let stand 5 minutes…
OR follow the directions on the bag.
SWEET CHICKEN & PEPPERS (served with rice)
10 servings @ approx 1 cup each
Ingredients:
1/4 cup oil as needed
3 pounds boneless skinless chicken breasts- cut in cubes or strips and seasoned (recipe below)
1TBS of each spice: onion powder, garlic powder, cumin, coriander, paprika
1tsp of each spice: salt & pepper
Mix all spices in a bowl and add meat strips and mix
3, 14.5 oz cans unsweetened coconut milk
1 ½ cups soy sauce
1 ½ cups cider vinegar
1 ½ cups pure maple syrup
1 large red onion
1 large white onion
8 cloves garlic-minced
4 red bell peppers
4 yellow bell peppers
2 orange bell peppers
5 inch piece of FRESH ginger peeled and diced
1. Heat oil in large fry pan and add seasoned chicken pieces, brown for 2-3 minutes. remove from heat and put into slow cooker.
2. In a large bowl, combine coconut milk, soy sauce, vinegar, syrup, mix well and pour on top of chicken in crockpot.
3. Add remaining ingredients to slow cooker. Cook on low 6-8 hours or high 4-5 hours.
4. Serve with rice.
Rice-approx 9 cups cooked
3 cups rice
6 cups water
1. Put Rice and water in a big pan so it wont boil over.
2. Bring to a boil, then turn way down to a simmer.
3. If white rice-cook on LOW Heat 15 minutes then shut off DO NOT OPEN LID. Rice will absorb the rest of the water (about 5 MINUTES)
4. If Brown Rice it takes 30 minutes of cooking on LOW the shut off and let stand 5 minutes…
OR follow the directions on the bag.
CHICKEN & DUMPLINGS
Serves approx 10
Ingredients:
8 boneless skinless chicken breasts (approx 3-4 pounds) cut into cubes or strips
2 cans cream of chicken soup
2 cans cream celery soup
8 cups of chicken broth
2 large onions –diced
2 cups celery-diced
2 cups carrots – peeled and diced
4 cubes of chicken bouillon
*if you want thicker broth so more like a gravy: add ¼ cup corn starch to the 4 cans cream soup before you mix all the ingredients together in the crock pot*
4 cans biscuits
1. Put all ingredients in crockpot except the biscuits.
2. Cook on low for 8 hours or on high for 4 hours.
30 minutes prior to serving time:
1. Tear biscuits into pieces (about 6-8 pieces each) and place them into the crockpot, cook until dough is no longer raw in the middle (about 30 minutes).
MAC & CHEESE WITH CHICKEN & VEGGIES
Serves approx 10
Ingredients:
3 pounds chicken – cut in cubes or strips and browned in frying pan.
2 cans cream mushroom soup
2 cans cheese soup
1 can cream onion soup
1 can cream celery soup
1 soup can of water
1 TBSP black pepper
2 packages of frozen mixed veggies
8 oz sour cream-mixed in just before pasta is added
2 pounds of elbow macaroni: boiled on stove top and drained/save for mixing in just before serving.
1. Cut chicken into strips or cubes and brown in frying pan-put into crock pot.
2. Mix all the soups and 1 can of water & frozen mixed veggies into crock pot with chicken.
3. Cook on low for 6-8 hours or high 4-5 hours.
4. Just before serving add in sour cream and mix well- then add in pasta and mix well.
PIZZA RIGATONI
Serves 6-8
Ingredients:
1.5 pounds bulk Italian sausage
3 cups uncooked rigatoni
4 cups (16 oz) shredded mozzarella cheese (or Colby jack)
1 can condensed cream of mushroom (or cream of chicken) soup, undiluted
1 small onion, chopped
23 oz pizza sauce (or spaghetti sauce) (1 -15 oz and 1-8 oz)
1 3.5 oz package of sliced pepperoni (optional)
1 can (6 oz) pitted ripe olives, drained, halved
In a skillet, cook sausage until no longer pink, drain. Cook pasta according to package directions, drain. In a 5 quart slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni, and olives. Repeat layers. Cover and cook on low for 4 hours.
Approx 10 servings
Ingredients:
2-4 TBS olive oil
3 pounds boneless, cubed meat (chicken or pork)
1 large onion, diced
3 cloves garlic, minced
2 tsp salt
3 TBS garam masala
1 tsp paprika
½ cup tomato paste
4, 15 oz cans diced tomatoes
2, 15 oz cans unsweetened coconut milk
Cilantro & plain yogurt to garnish
1. Heat oil in large fry pan, add meat and cook until golden brown-put in crock pot.
2. Put pan back on stove and sauté onion, garlic, salt and spices for approximately 2 minute, stir in tomato paste and cook for another minute and pour into crockpot over meat.
3. Add diced tomatoes to the crockpot and stir.
4. Cook on low for 6-8 hours or on high for 4-5 hours.
Serve on Rice.
Rice-approx 9 cups cooked
3 cups rice
6 cups water
1. Put Rice and water in a big pan so it wont boil over.
2. Bring to a boil, then turn way down to a simmer.
3. If white rice-cook on LOW Heat 15 minutes then shut off DO NOT OPEN LID. Rice will absorb the rest of the water (about 5 MINUTES)
4. If Brown Rice it takes 30 minutes of cooking on LOW the shut off and let stand 5 minutes…
OR follow the directions on the bag.
SWEET CHICKEN & PEPPERS (served with rice)
10 servings @ approx 1 cup each
Ingredients:
1/4 cup oil as needed
3 pounds boneless skinless chicken breasts- cut in cubes or strips and seasoned (recipe below)
1TBS of each spice: onion powder, garlic powder, cumin, coriander, paprika
1tsp of each spice: salt & pepper
Mix all spices in a bowl and add meat strips and mix
3, 14.5 oz cans unsweetened coconut milk
1 ½ cups soy sauce
1 ½ cups cider vinegar
1 ½ cups pure maple syrup
1 large red onion
1 large white onion
8 cloves garlic-minced
4 red bell peppers
4 yellow bell peppers
2 orange bell peppers
5 inch piece of FRESH ginger peeled and diced
1. Heat oil in large fry pan and add seasoned chicken pieces, brown for 2-3 minutes. remove from heat and put into slow cooker.
2. In a large bowl, combine coconut milk, soy sauce, vinegar, syrup, mix well and pour on top of chicken in crockpot.
3. Add remaining ingredients to slow cooker. Cook on low 6-8 hours or high 4-5 hours.
4. Serve with rice.
Rice-approx 9 cups cooked
3 cups rice
6 cups water
1. Put Rice and water in a big pan so it wont boil over.
2. Bring to a boil, then turn way down to a simmer.
3. If white rice-cook on LOW Heat 15 minutes then shut off DO NOT OPEN LID. Rice will absorb the rest of the water (about 5 MINUTES)
4. If Brown Rice it takes 30 minutes of cooking on LOW the shut off and let stand 5 minutes…
OR follow the directions on the bag.
CHICKEN & DUMPLINGS
Serves approx 10
Ingredients:
8 boneless skinless chicken breasts (approx 3-4 pounds) cut into cubes or strips
2 cans cream of chicken soup
2 cans cream celery soup
8 cups of chicken broth
2 large onions –diced
2 cups celery-diced
2 cups carrots – peeled and diced
4 cubes of chicken bouillon
*if you want thicker broth so more like a gravy: add ¼ cup corn starch to the 4 cans cream soup before you mix all the ingredients together in the crock pot*
4 cans biscuits
1. Put all ingredients in crockpot except the biscuits.
2. Cook on low for 8 hours or on high for 4 hours.
30 minutes prior to serving time:
1. Tear biscuits into pieces (about 6-8 pieces each) and place them into the crockpot, cook until dough is no longer raw in the middle (about 30 minutes).
MAC & CHEESE WITH CHICKEN & VEGGIES
Serves approx 10
Ingredients:
3 pounds chicken – cut in cubes or strips and browned in frying pan.
2 cans cream mushroom soup
2 cans cheese soup
1 can cream onion soup
1 can cream celery soup
1 soup can of water
1 TBSP black pepper
2 packages of frozen mixed veggies
8 oz sour cream-mixed in just before pasta is added
2 pounds of elbow macaroni: boiled on stove top and drained/save for mixing in just before serving.
1. Cut chicken into strips or cubes and brown in frying pan-put into crock pot.
2. Mix all the soups and 1 can of water & frozen mixed veggies into crock pot with chicken.
3. Cook on low for 6-8 hours or high 4-5 hours.
4. Just before serving add in sour cream and mix well- then add in pasta and mix well.
PIZZA RIGATONI
Serves 6-8
Ingredients:
1.5 pounds bulk Italian sausage
3 cups uncooked rigatoni
4 cups (16 oz) shredded mozzarella cheese (or Colby jack)
1 can condensed cream of mushroom (or cream of chicken) soup, undiluted
1 small onion, chopped
23 oz pizza sauce (or spaghetti sauce) (1 -15 oz and 1-8 oz)
1 3.5 oz package of sliced pepperoni (optional)
1 can (6 oz) pitted ripe olives, drained, halved
In a skillet, cook sausage until no longer pink, drain. Cook pasta according to package directions, drain. In a 5 quart slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni, and olives. Repeat layers. Cover and cook on low for 4 hours.
