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Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Oh! Man, this Winter is a bad one to say the least, all this snow, wind and cold temperatures are enough to drive a man crazy and the Ground Hog say’s it’s going to be a early Spring? Someone should shoot him! But to make things a bit better, a lot of folks have been asking for Biker comfort food recipes so they can get though this cold Winter, so wait no more, here they are so enjoy! Oh! Yes! Melody and Friends have that special Dessert recipes to make things just a little bit sweeter, so stay warm and enjoy!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Veggies:
Slow Cooker Barbecue Beans
Submitted by: Russ Eckert, Ct.
Ingredients:
1 pound lean ground beef
3/4 cup chopped raw bacon
1 small onion, finely chopped
2 (16 ounce) cans baked beans with pork
1 (15.25 ounce) can red kidney beans, with liquid
1 (15 ounce) can lima beans, partially drained
1 cup ketchup
1 tablespoon liquid smoke flavoring
1 tablespoon salt
1 tablespoon hot sauce
1/4 tablespoon garlic powder
Directions:
Place beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a slow cooker combine ground beef, bacon, onion, baked beans, kidney beans, lima beans, ketchup, liquid smoke, salt, hot sauce and garlic powder. Cook on low for 4 to 6 hours.
Bourbon Barbecue Slow Cooker Beans
Submitted by: Jenny Saunders, Mass.
Ingredients:
1 (16 ounce) package dry 15 bean mix for soup
1 bay leaf
1 pound bacon
1 pound ground beef
1 pound kielbasa sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (10.5 ounce) cans chicken broth
1 (16 ounce) bottle hickory flavored barbeque sauce (such as Open Pit®)
1 1/2 teaspoons Worcestershire sauce
1/3 cup honey
1/4 cup real maple syrup
2/3 cup bourbon whiskey
3 tablespoons coarse-grain mustard
Directions:
Rinse the beans, and place in a very large pot. Cover beans with water, add the bay leaf, and bring to a boil. Simmer until all of the water is absorbed, 45 minutes to 1 hour. Remove the bay leaf. Place the chopped bacon in a large, deep skillet; cook over medium-high heat, stirring, until evenly browned, about 5 minutes. Drain the bacon on a paper towel-lined plate. Return the skillet to the heat, and add the ground beef; cook until the beef is cooked through and browned, about 5 minutes. Drain fat. Combine the beans, bacon, ground beef, sliced kielbasa, onion, green pepper, red pepper, chicken broth, barbeque sauce, Worcestershire sauce, honey, maple syrup, bourbon, and mustard in the crock of a slow cooker, and stir well to combine. Turn the slow cooker to Low heat, and cook until the beans are tender, 8 to 10 hours.
My Homemade Beans
Submitted by: irishraindrop, Ct.
Ingredients:
3 cups dry navy beans, soaked overnight or boiled for one hour
1 1/2 cups ketchup
1 1/2 cups water
1/4 cup molasses
1 large onion, chopped
1 tablespoon dry mustard
1 tablespoon salt
6 slices thick cut bacon, cut into 1 inch pieces
1 cup brown sugar
Directions:
Drain soaking liquid from beans, and place them in a Slow Cooker. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.
Pinto Bean Bonanza
Submitted by: Betsy Gloomier, OH.
Ingredients:
2 slices bacon
8 cups water
2 cups dry pinto beans
1/2 pound kielbasa sausage, cut into bite-size pieces (optional)
1 (15 ounce) can ranch-style beans
1 (6 ounce) can tomato paste
1/2 cup dried minced onion
2 tablespoons apple cider vinegar
2 tablespoons pickled jalapeno peppers
2 tablespoons white sugar
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground paprika
1 green bell pepper, chopped
1/2 cup chopped green onion
Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from heat; crumble bacon when cool. Bring water to a boil in a large saucepan, and stir in pinto beans. Simmer over medium-low heat until the beans soften, about 30 minutes; pour beans and water into a slow cooker. Stir in the bacon and bacon drippings, kielbasa, ranch-style beans, tomato paste, dried onion, apple cider vinegar, pickled jalapeno, sugar, salt, garlic powder, onion powder, and paprika. Set the cooker to Low, and cook until pinto beans are very tender, 9 to 10 hours. About 5 minutes before serving, stir in chopped green pepper. Serve topped with chopped green onion.
Fifteen Bean Soup
Submitted by: Perry O’Conner, OH.
Ingredients:
1 large, meaty ham hock
4 slices bacon, diced
3 onions, chopped
3 carrots, diced
1 small head cabbage, shredded
3 tablespoons chili powder
1 clove garlic, minced
1 (8 ounce) package 15 bean mixture, soaked overnight
1 (28 ounce) can crushed tomatoes
1 teaspoon chopped fresh sage
Salt and pepper to taste
Directions:
Place the ham hock in a 5 to 6 quart slow cooker, and fill half way full with water. Set to High. Heat a large skillet over medium heat. Cook the bacon for a few minutes, then add onions, carrots, and cabbage. Cook, stirring frequently for about 5 minutes. Stir in chili powder and garlic; cook for 2 more minutes. Transfer the mixture to the slow cooker, and add beans, tomatoes, and sage. Cover, and cook 2 hours on High. Reduce heat to Low, and cook for 6 to 7 hours, or until beans are tender. Transfer ham hock to a cutting board, remove meat from bone, and return meat to slow cooker. Season with salt and fresh ground pepper to taste.
White Bean Bacon Chowder
Submitted by: Chet Hastings, OH.
Ingredients:
1 1/2 cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
1/8 teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk
Directions:
Place beans in a large bowl with the water, cover, and soak overnight. In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside. In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all. Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender. Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.
Barbequed Beans
Submitted by: Lisa Belen, OH.
Ingredients:
1 1/2 pounds lean ground beef
1/4 cup chopped onion
1/4 teaspoon ground black pepper
2/3 cup barbeque sauce
1/4 cup diced dill pickles
1 teaspoon Worcestershire sauce
2 (15 ounce) cans pork and beans
Directions:
Preheat oven to 350 degrees F. In a large skillet or saucepan, brown ground beef and onion together with pepper, and drain well. In a large casserole dish, combine beef mixture, barbeque sauce, pickles, Worcestershire sauce, and pork and beans. Cover with lid or foil, and bake in preheated oven for 40 to 45 minutes, until hot and bubbly. If you prefer, you can place the mixture in a slow cooker at high heat, and simmer for 1 hour, or until hot.
Black Beans and Sausage
Submitted by: Casey Lowery, OH.
Ingredients:
2 pounds smoked sausage, cut into 1 inch slices
3 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
1 cup water
1 (8 ounce) can tomato sauce
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Directions:
Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.
Bean Casserole
Submitted by: kimmiegyrl, OH.
Ingredients:
1/2 cup ketchup
1/4 cup molasses
1 teaspoon dry mustard
1 (16 ounce) can baked beans with pork
1 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon
1 large green bell pepper, chopped
1 1/2 pounds ground beef
Directions: In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper. Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker. Cover, and cook on High setting for 1 hour.
Phil’s Ham and Beans
Submitted by: Phil Dorio, RI.
Ingredients:
1 pound dried great Northern beans, soaked overnight
1/2 pound cooked ham, chopped
1/2 cup brown sugar
1 tablespoon onion powder
1 tablespoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Water to cover
Directions:
Combine the beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker. Pour enough water into the slow cooker to cover the mixture by about 2 inches. Set slow cooker to Low; simmer 12 hours, stirring occasionally.
Baked Beans
Submitted by: Sharon O’Dell, Mass.
Ingredients:
1 pound dry great Northern beans or Navy Beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
1/2 cup molasses
1/3 cup packed brown sugar
1 teaspoon dry mustard
1/8 teaspoon ground black pepper
Directions:
The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight. In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.
Pam’s Slow Cooker Beans
Submitted by: Pam Mercer, Mass.
Ingredients:
2 pounds dried pinto beans
8 cups water, or more if needed
1 small onion, chopped
2 teaspoons garlic powder
1/2 teaspoon onion powder
1 teaspoon ground black pepper
2 bay leaves
1 smoked turkey leg
Directions:
Wash and pick over the beans, then place them in a large bowl. Fill the bowl with cold water, and soak the beans for 6 to 8 hours. Drain and rinse the beans, then place into a slow cooker. Pour in 8 cups of water. Stir in onion, garlic powder, onion powder, black pepper, and bay leaves. Place the turkey leg into the cooker, cover, and cook on Low setting for 6 hours. Stir in olive oil, and add more water if the beans are beginning to dry out; cook until the beans are very tender, an additional 2 hours.
Bean Casserole
Submitted by: Dave Adorno, Mass.
Ingredients:
1/2 cup ketchup
1/4 cup molasses
1 teaspoon dry mustard
1 (16 ounce) can baked beans with pork
1 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon
1 large green bell pepper, chopped
1 1/2 pounds ground beef
Directions:
In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper. Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker. Cover, and cook on High setting for 1 hour.
Biker Comfort Food Recipes:
Venison Sloppy Joes
Submitted by: Dale “Cobra”Cerci, VT.
Ingredients:
1/4 pound bacon
2 pounds venison stew meat
1 large yellow onion, chopped
1/2 cup brown sugar
1/4 cup wine vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons minced garlic
1 tablespoon prepared Dijon-style mustard
1 cup ketchup
Salt and pepper to taste
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.
Cobra’s Venison Chili
Submitted by: Dale “Cobra” Cerbi. VT.
Ingredients:
1 pound boneless venison steak, cubed
1 pound pork sausage
1 onion, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
Hot pepper sauce to taste
Salt and ground black pepper to taste
1 can cannellini beans, drained
1 can diced tomatoes with green chiles
3 tablespoons chili powder, or to taste
1 cup shredded Cheddar cheese for garnish
Directions:
Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.
Slow Cooker Barbecue Beef
Submitted by: Gene Panelli, RI.
Ingredients:
3 tablespoons all-purpose flour
3 pounds chuck roast
15 ounces tomato sauce
1/2 cup chopped onion
1/3 cup brown sugar
2 cubes beef bouillon
1 1/2 teaspoons chili powder
1 clove garlic, minced
1 teaspoon mustard powder
Directions:
Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well. Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.
Shredded Beef
Submitted by Fred Duggie Manifort, Ct.
Ingredients:
5 pounds chuck roast
3 cloves garlic, crushed
1 tablespoon paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon dried parsley
1/2 tablespoon ground black pepper
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 teaspoon seasoned salt
1/2 teaspoon mustard powder
1/2 teaspoon dried tarragon
4 fluid ounces beer
1 1/2 tablespoons Worcestershire sauce
4 tablespoons hot pepper sauce
2 teaspoons liquid smoke flavoring
1 large onion, chopped
1 green bell pepper, chopped
2 jalapeno chile peppers, chopped
Directions:
Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper and seasoned salt. Mix together well and rub over the meat. In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker. Cook on low setting for 10 hours, or more, if desired.
Beef Stew
Submitted by: panmanwillie, Mass.
Ingredients:
4 carrots, chopped
2 potatoes, peeled and cubed
1 cup sliced fresh mushrooms
1 onion, chopped
3 stalks celery, chopped
3 pounds cubed stew meat
1 packet dry onion soup mix
1 (10.75 ounce) can condensed golden mushroom soup
1 3/4 cups water
Directions:
Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables. In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables. Add water as needed so that the liquid comes just to the bottom of the meat. Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.
Zesty Slow Cooker Chicken Barbecue
Submitted by: Lisa Decker, RI.
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions:
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Chris’s Cheesy Chicken
Submitted by: Chris Baribault, Ct.
Ingredients:
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder
Directions:
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder. Cook on High for about 6 hours. Note: Do not lift lid while cooking, you might get splattered with the hot cheese, ask me, I found out Ooch!!
A Chicken Cordon Bleu
Submitted by: George Veech, Mass.
Ingredients:
4 to 6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Directions:
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
Sweet and Tangy Chicken
Submitted by: Darlene McKenna, Mass.
Ingredients:
2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves
Directions:
In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top. Cover, and cook on Low for 8 to 9 hours.
Chicken Supper
Submitted by: Bob Nelson, OH.
Ingredients:
4 medium carrots, cut into 2-inch pieces
1 medium onion, chopped
1 celery rib, cut into 2 inch pieces
2 cups fresh green beans (2-inch pieces)
5 small red potatoes, quartered
1 (3 pound) broiler/fryer chicken cut up
4 bacon strips, cooked and crumbled
1 1/2 cups hot water
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch pepper
Directions:
In a 5-qt. slow cooker, layer the first seven ingredients in order listed. In a bowl, combine the remaining ingredients; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.
Slow Cooker Spaghetti Chicken
Submitted by: Nancy Delamicco
Ingredients:
1 (16 ounce) package spaghetti, cooked and drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
8 ounces processed cheese food
4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces
Directions:
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside. Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.
Chicken Stroganoff
Submitted by: Steven Mills, OH
Ingredients:
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions:
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Slow Cooker Adobo Chicken
Submitted by: Kate Babcock, OH.
Ingredients:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions:
Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Slow Cooker Chicken and Dumplings
Submitted by: susziq, OH.
Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Slow Cooker Tipsy Chicken
Submitted by: Randall Jones, OH.
Ingredients:
1 tablespoon butter
8 chicken thighs
Salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) jar pimento-stuffed green olives
1 (8 ounce) package sliced fresh mushrooms
1 1/4 cups Chablis wine
1 tablespoon all-purpose flour
Directions:
Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, and brown for 2 to 3 minutes each side. Place in a slow cooker. In a saucepan over medium heat, blend the cream of mushroom soup and cream of celery soup. Pour over the chicken in the slow cooker, then add olives, mushrooms, wine, and flour. Cover, and cook on Low for 8 hours.
Chicken Stew
Submitted by: deedee_jack, RI.
Ingredients:
3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 teaspoon olive oil
3 cloves garlic, crushed
1/2 cup water
1 (10.75 ounce) can condensed cream of celery soup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix
Directions:
Heat oil in a large skillet over medium high heat. Sauté garlic and chicken until lightly browned. Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together. Set heat on Low setting and simmer slowly for 6 to 8 hours.
Slow Cooker Barbecue Ribs
Submitted by: Doug Campo, Mass.
Ingredients:
4 pounds pork baby back ribs
Salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Directions:
Preheat oven to 400 degrees F. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Slow Cooker Maple Country Style Ribs
Submitted by: Jim “Moe” Flannery, Mass.
Ingredients:
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
Directions:
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.
Sweet and Tangy Slow Cooker Bar-B-Q Pork
Submitted by: Jason Farris, RI.
Ingredients:
1 cup ketchup
2 tablespoons chili sauce
1/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
2 teaspoons Dijon mustard
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon ground black pepper
3 tablespoons brown sugar
2 pounds country style pork ribs
1 onion, sliced into rings
1 red bell pepper, cut into rings
Directions:
In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar. Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker. Cover, and cook 8 hours on Low.
Slow Cooker Pork Roast
Submitted by: Mike “Moose” Pease, CT.
Ingredients:
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
Directions:
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Pete’s Pork
Submitted by: Linda Collins, Ct.
Ingredients:
4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
Olive oil
1 tablespoon white wine vinegar
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges
Directions:
Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker. Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.
Pork Roast with Sauerkraut and Potatoes
Submitted by: Coleman Veech, CT.
Ingredients:
6 white potatoes, peeled and quartered
1 tablespoon minced garlic
salt and pepper to taste
1 (3 pound) boneless pork loin roast
1 (32 ounce) jar sauerkraut with liquid
2 teaspoons caraway seeds
Directions:
Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds. Cook in slow cooker on Low 8 to 10 hours.
Cider Pork Roast
Submitted by: Patcyday, NH.
Ingredients:
1 large onion, roughly chopped
1 apple, peeled and roughly chopped
3 cloves garlic
2 cups apple cider
1 1/2 cups water
salt and pepper to taste
1/2 teaspoon ground ginger
1/4 cup all-purpose flour
1 (3 pound) pork loin roast
2 teaspoons vegetable oil
1 stalk celery, roughly chopped
4 large carrots, roughly chopped
Directions:
Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water. Combine the salt, pepper, ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours. Remove the cooked roast to a heated platter, arrange carrots around roast and serve with the strained juices from the slow cooker.
Frank’s Chili
Submitted by: Frank Colby, RI.
Ingredients:
1 1/2 pounds ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 medium onion, chopped
1 garlic clove, minced
1 (32 fluid ounce) bottle tomato juice
1 (15.5 ounce) can hot chili beans, un-drained
1 (14.5 ounce) can diced tomatoes, un-drained
1 (10.5 ounce) can condensed beef broth, undiluted
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Sour cream
Directions:
In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.
Skillet Chili
Submitted by: Brian Davis, Mass.
Ingredients:
1 1/2 pounds lean ground beef
1 onion, finely diced
1/4 cup chopped green bell pepper
1 (15 ounce) can tomato sauce
6 ounces tomato paste
1 (16 ounce) can chili beans, drained
1 tablespoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoning salt
1/2 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder. Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
Kevin’s Tangy Chili
Submitted by: 2ontheroad, NY.
Ingredients:
1 pound lean ground beef
1 (15 ounce) can sloppy joe sauce
1 (11 ounce) can whole kernel corn
1 (16 ounce) can chili beans in spicy sauce
1 (4.5 ounce) can sliced mushrooms
Directions:
In a medium sized sauté pan, brown ground beef and then drain fat. In a medium sauce pan combine browned beef, sloppy joe mix, corn, chili beans and mushrooms. Stir, heat through, and then serve.
Scooter’s Chili
Submitted by: scootegyrl, RI.
Ingredients:
2 pounds ground beef
1/2 onion, chopped
1/2 green bell pepper, chopped
salt and pepper to taste
1 (15 ounce) can baked beans
1 (4.5 ounce) can mushrooms, drained
1 tablespoon brown sugar
1/4 teaspoon chili powder
Directions:
In a large saucepan over medium high heat, sauté the ground beef for 5 minutes, or until browned. Stir in the onion and green bell pepper and sauté for 5 more minutes. Season with salt and pepper to taste. Next, add the beans, mushrooms, brown sugar and chili powder to taste. Mix together well, reduce heat to low and let simmer for 20 minutes to 1 hour or more, depending on how much time you have and how thick you like your chili.
Desserts from Melody and Friends:
Spring Cake
Ingredients:
1 (18.25 ounce) package yellow cake mix
2 eggs
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup butter, melted
2 eggs
4 cups confectioners' sugar
Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan. In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan. Bake for 1 hour. Cool.
Grumpy (FatBoy) Cake
Because it looks like my husband – grumpy!
Ingredients:
2 cups biscuit baking mix
2 1/4 cups packed brown sugar
4 eggs
1/2 cup vegetable oil
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool before cutting.
Cranberry Cake
Submitted by: Leona Smith, RI
Ingredients:
1 (18.25 ounce) package white cake mix
3 egg whites
1/4 cup cranberry applesauce
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup white sugar
1 1/4 cups water
1 (16 ounce) can whole cranberry sauce
Directions:
Preheat oven to 350 degrees F. Grease and lightly flour the bottom and sides of two 9 inch round cake pans. In a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. Mix on low speed until batter is moist. Then mix on medium speed for 2 minutes. Pour batter into the prepared pans. Bake cake at 350 degrees F. for 30 to 35 minutes. Cake is done when a toothpick inserted near the center comes out clean. Cool cakes on wire racks in pans for 10 minutes. Remove cakes from pans and let finish cooling on racks. To Make Frosting: In a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. Fold in the cranberry sauce and the remaining whipped topping. Refrigerate frosting until chilled. When cakes have cooled, frost the center and top of cake only. The frosting will be very soft.
Goldie’s Cake
Submitted by: mamagoldie, Mass.
Ingredients:
3/4 cup butter, softened
1 1/2 cups white sugar
1 cup egg yolks
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Directions:
Preheat oven to 350 degrees F. Grease and flour two 8 inch round pans. Whisk together flour, baking powder, and salt in a small bowl. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans. Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Carrot Cake
Submitted by: chippydoo, CT.
Ingredients:
Cake:
2 1/2 cups all-purpose flour
1 cup chopped pecans
1 tablespoon Argo® Baking Powder
1/2 teaspoon salt
2 teaspoons Spice Islands® Ground Saigon Cinnamon
1/2 teaspoon Spice Islands® Ground Nutmeg
3 eggs
3/4 cup Mazola® Vegetable Plus! Oil
3/4 cup sugar
3/4 cup brown sugar
1/2 cup applesauce
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups shredded carrots
Frosting:
1 (8 ounce) package cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon Spice Islands® Pure Vanilla Extract
Directions:
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans OR a 13x9-inch baking pan. Combine flour, pecans, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl. Stir well and set aside. Whisk together eggs, oil, sugars, applesauce and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined. Pour batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden pick inserted in center comes out clean. Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely. Beat frosting ingredients together until very smooth; spread onto cooled cake. For layer cake, place one cake on cake plate, spread frosting onto surface and sides. Top with second layer and repeat. Smooth frosting over sides of cake where layers meet. Sprinkle cake top with additional chopped pecans, if desired. Serve immediately or cover and refrigerate.
Huckleberry Cake
Submitted by: Doreen Bonafede, CT.
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup buttermilk
1 1/2 cups brown sugar
1 1/2 cups huckleberries- you substitute Blueberries, raspberries
1/2 cup sliced almonds for garnish (optional)
1 1/2 cups whipped cream for garnish (optional)
Topping:
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup rolled oats
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Directions:
Preheat oven to 350 degrees F. Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside. Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan. To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.
Yum, Yum Cake
Submitted by: Carol Casey, CT.
Ingredients:
3 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
3/4 cup evaporated milk
1/2 pound butter
1 cup chopped pecans
1 1/2 cups flaked coconut
Directions:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended. Pour batter into prepared 9x13 inch pan and bake at 350 degrees F. for 30 to 35 minutes or until done. Have topping ready when cake is done. To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.
Apple Cake
Submitted by: Claudette Pease, Ct.
Ingredients:
1/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 medium tart apples, peeled and grated
1/2 cup chopped walnuts
Butter Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup half-and-half cream
Directions:
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to the creamed mixture. Stir in apples and walnuts. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a saucepan, melt butter. Stir in sugars and cream. Bring to a boil over medium heat, stirring constantly. reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Serve over warm cake.
Sourdough Chocolate Cake
Submitted by: tinkerbabe, Mass.
Ingredients:
2/3 cup shortening
1 2/3 cups white sugar
3 eggs
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup sourdough starter
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup cold water
1 teaspoon vanilla extract
Directions:
Sift together flour, cocoa, soda, baking powder, and salt. Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350 degrees F. for 35 minutes, or until done.
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http://www.chef-fatboy.com
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