Here are some slow cookers recipes do not forget to check out the slow cookers at kitchens of elegance have a great weekend
http://www.kitchensofelegance.com/store-products-5011956-6qt-Oval-Crock-Pot_1096646377.html
MARYLAND SEAFOOD STEW
2 tbsp. butter
1 tbsp. olive oil
2 onions, chopped
1/2 lb. carrots, sliced thickly
3-4 stalks celery, chopped
1/2 gallon stock, fish or chicken (see note)
1-2 bay leaves
3 cloves garlic, minced
3-4 potatoes, peeled & chopped
1 c. peas, fresh or frozen
1 c. corn, fresh or frozen
1 c. green beans, cut, fresh or frozen
1 (28 oz.) can tomatoes, chopped & undrained or 3-4 fresh tomatoes, peeled & chopped
1/2 lb. smoked sausage, sliced (optional)
1/2 lb. pancetta, 1/4 inch dice
2 tbsp. Old Bay Seasoning
2 tsp. ground black pepper
1 lb. shrimp, peeled
1 lb. crab meat
1/2 lb. scallops
NOTE: This stew has the richest flavor when a stock is prepared from the steaming liquid used for lobster, adding the discarded shells and water to cover, simmering until the volume has reduced by half, then straining and freezing until needed. Shrimp shells may be used in a similar fashion to prepare a seafood broth. In a pinch, substitute lobster, clam or fish soup base.
In a large stock pot, melt butter, add olive oil, and sauté onion with sausage and/or pancetta until onions are translucent and meat has browned. Add carrots, celery and stir for about 5 minutes. Add garlic, stir briefly and add stock (can be added while still frozen). Add potatoes and remaining vegetables. Add water if necessary to bring liquid to top level of food. Add 1-2 bay leaves.
When vegetables are cooked, remove from the heat, cool and refrigerate overnight, which does much to improve the flavor. Like most stews, this tastes better when served the next day.
About 45 minutes before serving, heat slowly on medium-low heat, bringing soup to a simmer. Add Old Bay Seasoning and black pepper, cook for about 10 to 15 minutes, adjusting seasoning to taste, as needed. Remove bay leaves before serving. Ten minutes before serving, with broth simmering, add the seafood, stirring to blend.
Serve with Milk Lunch or chowder crackers.
Makes 5 to 6 quarts. Recipe may be doubled
16 BEAN SOUP
1 pkg 16 dry Bean Soup
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
3 stalks celery, stringed and sliced thinly
1/2 lb baby carrots
1 onion, chopped
4 cloves garlic, minced
1 lb Italian sausage
1 tablespoon olive oil
2 cans chicken stock
1 can diced or stewed tomatoes
1/4 teaspoon crushed red pepper
salt and pepper, to taste
1 chicken bouillon cube
water to cover ingredients
Slice casings of sausage meat and crumble into a skillet. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add onion and saute until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.
Deglaze pan with chicken stock, and transfer contents of pan to Crockpot.
Add remaining ingredients except for tomatoes to Crockpot.
Set Crockpot to high setting and cook for 2 hours, then cook an additional 3-5 hours on low setting or until beans are tender. Note: Do not allow to boil - choose a setting low enough to keep at a simmer only!
Check occasionally to see if more liquid is required as beans expand during cooking. Add tomatoes during final hour of cooking.
Season with salt and pepper to taste.
Can be served over pasta or rice.
Note: When in season, fresh herbs may be substituted for dried for enhanced flavor.
CATFISH GUMBO
1 lb. catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
2 tbsp. vegetable oil
2 c. chicken broth
1 (14 1/2 oz.) can whole tomatoes, undrained
1 (10 oz.) pkg. frozen okra
1/4 tsp. crushed red pepper
1 tsp. gumbo file' (seasoning mix)
Salt and pepper to taste
1 1/2 c. hot cooked rice
Cut catfish into 1-inch pieces. In a large Dutch oven, saute celery, green pepper, onion and garlic in the oil until tender, about 7 minutes. Add broth, tomatoes, okra, red peppers, salt and pepper and gumbo file'. Cover and simmer 20 minutes. Add fish, cover and simmer 15 minutes or until fish flakes easily. Serve over rice. Makes 6 servings.
http://www.kitchensofelegance.com/store-products-5011956-6qt-Oval-Crock-Pot_1096646377.html
MARYLAND SEAFOOD STEW
2 tbsp. butter
1 tbsp. olive oil
2 onions, chopped
1/2 lb. carrots, sliced thickly
3-4 stalks celery, chopped
1/2 gallon stock, fish or chicken (see note)
1-2 bay leaves
3 cloves garlic, minced
3-4 potatoes, peeled & chopped
1 c. peas, fresh or frozen
1 c. corn, fresh or frozen
1 c. green beans, cut, fresh or frozen
1 (28 oz.) can tomatoes, chopped & undrained or 3-4 fresh tomatoes, peeled & chopped
1/2 lb. smoked sausage, sliced (optional)
1/2 lb. pancetta, 1/4 inch dice
2 tbsp. Old Bay Seasoning
2 tsp. ground black pepper
1 lb. shrimp, peeled
1 lb. crab meat
1/2 lb. scallops
NOTE: This stew has the richest flavor when a stock is prepared from the steaming liquid used for lobster, adding the discarded shells and water to cover, simmering until the volume has reduced by half, then straining and freezing until needed. Shrimp shells may be used in a similar fashion to prepare a seafood broth. In a pinch, substitute lobster, clam or fish soup base.
In a large stock pot, melt butter, add olive oil, and sauté onion with sausage and/or pancetta until onions are translucent and meat has browned. Add carrots, celery and stir for about 5 minutes. Add garlic, stir briefly and add stock (can be added while still frozen). Add potatoes and remaining vegetables. Add water if necessary to bring liquid to top level of food. Add 1-2 bay leaves.
When vegetables are cooked, remove from the heat, cool and refrigerate overnight, which does much to improve the flavor. Like most stews, this tastes better when served the next day.
About 45 minutes before serving, heat slowly on medium-low heat, bringing soup to a simmer. Add Old Bay Seasoning and black pepper, cook for about 10 to 15 minutes, adjusting seasoning to taste, as needed. Remove bay leaves before serving. Ten minutes before serving, with broth simmering, add the seafood, stirring to blend.
Serve with Milk Lunch or chowder crackers.
Makes 5 to 6 quarts. Recipe may be doubled
16 BEAN SOUP
1 pkg 16 dry Bean Soup
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
3 stalks celery, stringed and sliced thinly
1/2 lb baby carrots
1 onion, chopped
4 cloves garlic, minced
1 lb Italian sausage
1 tablespoon olive oil
2 cans chicken stock
1 can diced or stewed tomatoes
1/4 teaspoon crushed red pepper
salt and pepper, to taste
1 chicken bouillon cube
water to cover ingredients
Slice casings of sausage meat and crumble into a skillet. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add onion and saute until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.
Deglaze pan with chicken stock, and transfer contents of pan to Crockpot.
Add remaining ingredients except for tomatoes to Crockpot.
Set Crockpot to high setting and cook for 2 hours, then cook an additional 3-5 hours on low setting or until beans are tender. Note: Do not allow to boil - choose a setting low enough to keep at a simmer only!
Check occasionally to see if more liquid is required as beans expand during cooking. Add tomatoes during final hour of cooking.
Season with salt and pepper to taste.
Can be served over pasta or rice.
Note: When in season, fresh herbs may be substituted for dried for enhanced flavor.
CATFISH GUMBO
1 lb. catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
2 tbsp. vegetable oil
2 c. chicken broth
1 (14 1/2 oz.) can whole tomatoes, undrained
1 (10 oz.) pkg. frozen okra
1/4 tsp. crushed red pepper
1 tsp. gumbo file' (seasoning mix)
Salt and pepper to taste
1 1/2 c. hot cooked rice
Cut catfish into 1-inch pieces. In a large Dutch oven, saute celery, green pepper, onion and garlic in the oil until tender, about 7 minutes. Add broth, tomatoes, okra, red peppers, salt and pepper and gumbo file'. Cover and simmer 20 minutes. Add fish, cover and simmer 15 minutes or until fish flakes easily. Serve over rice. Makes 6 servings.
