Top Crock Chef Recipes - The Heat is on! - Lakeside Country Club Presents Jan. 19, 2013
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The tasters enjoying the entries: Lakeside Country Club
Presents
Top Crock Chef Recipes
Jan. 19, 2013
The 2013 Winners
The Heat is on!
Top Crock Pot Chef
Dutch Apple Pudding Cake
We hope you will enjoy these Waneta Nielsen - Top Dessert Chef
crock pot recipes!! Come join us
Spray crock pot with Pam
next winter for the 3rd annual 1 21 oz. can apple pie filling
1/2 cup craisins (can use raisins or cherries)
crockpot cook-off. 1 cup flour
1/4 cup sugar
1 teas. Baking powder
Thanks to Amy Hoffman, who has 1/4 teas. Salt
1/2 cup milk
been the organizer and emcee for 2 tablespoons butter or marg. Melted
1/2 cup chpd. Walnuts
this event. 1 and 1/4 cup cider ( can use apple juice)
1/3 cup brown sugar
1 tablespoon butter marg. Melted
Optional: whip cream
1.in a small saucepan bring apple pie filling to a boil. Stir in crai-
sins. Transfer to the prepared slow cooker.
2. In a medium bowl, stir together flour, sugar, baking powder
and salt. Add milk and 2 tbsp butter. Stir just until combines. Stir
in walnuts. Pour over apple mix. (actually I dropped by little
spoonsful because it is thick.)
3. In the same small saucepan combine cider, brown sugar, and
1 tablsp of butter. Bring to a boil and reduce heat and cook gen-
tly , uncovered, for 2 minutes. Carefully pour over the mix in
cooker.
4. Cover and cook on high (do not use low heat) for 2 to 21/2
hours. I found after about 2 hours and 15 min. a toothpick will
come out clean.
5. Remove liner from cooker or turn off and let stand not covered
for 30 min. (can then turn cooker to warm)
6. To serve, spoon warm cake into dish, spoon some apple mix-
ture over. Can add whip cream if desired.
Apple-Coconut Crisp Loaded Potato Soup
Doug Erwin Margo Shaw - Top Soup & Top Chef Prize
(with acknowledgements to Deb Perelman of
smittenkitchen.com)
4 large Granny Smith apples, cored, peeled &
coarsely chopped (about 4 cups)
1 head garlic
1/2 cup sweetened flaked coconut
3 T. unsalted butter
1 tablespoon flour 1 leeks, white and light green parts, halved lengthwise and washed
1/3 cup brown sugar thoroughly, chopped
1/2 cup butterscotch or caramel ice cream topping (fat-free is 6 c. vegetable or chicken broth, or a combination of both
fine) 2 bay leaves
1/2 teaspoon cinnamon salt and pepper
1/3 cup flour 2 ½ lbs. russet potatoes, peeled and cubed
1/2 cup quick rolled oats 1/3 c. sour cream
2 tablespoons butter
Toppings:
Bacon bits – homemade, not the ready-made variety
Preparation: Sour cream
Cheddar cheese, grated
In a 1 1/2-quart baking dish that fits in the slow cooker/Crock Minced fresh chives or scallions
Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup
brown sugar, and cinnamon. Drizzle with the ice cream topping. Rinse the garlic head to remove any grit. Cut the top third off, pop out
Combine remaining ingredients in a small bowl with a fork or the tips and mince. Peel any loose paper from the bottom two-thirds
pastry cutter and sprinkle over apple mixture. Cover and cook and reserve.
on high for 2 1/2 to 3 hours, until apples are tender. Serve warm In a large Dutch oven, melt butter and add leeks. Cook until soft but
with vanilla ice cream or whipped topping. not brown, about 5 minutes. Add the minced garlic and cook one mi-
nute. Add the larger part of the garlic head (whole), the broth, bay
leaves. Reduce heat and simmer until garlic is very tender when
pierced with a knife, 35 minutes or so. Add potatoes and continue to
simmer until potatoes are tender, about 20 minutes.
Discard bay leaves and remove garlic head. Add sour cream to soup
and cook another two to three minutes. Using an immersion blender,
process soup until chunky but creamy. Serve with assorted toppings.
Cheesy Potato Soup Chocolate Decadent Delight
Sandy Wilmot Margo McTaggart
1 medium chopped onion Makes 12 servings
4 oz. chopped ham
1 rib celery chopped 1 package (about 18 ounces) chocolate cake mix
8 cups peeled, diced, cooked potatoes 1 container (8 ounces) sour cream
1 medium carrot grated 1 cup semi-sweet chocolate chips
1 cup water
3/4 c. (3 oz.) grated Gruyere cheese
4 eggs
1/2 cup butter
3/4 cup vegetable oil
3/4 c. (3 oz.) grated Cheddar cheese 1 package (4-serving size) instant chocolate pudding & pie filling
2 Tbs. flour
1 can low sodium Cream of Mushroom soup Coat crock pot slow cooker with nonstick cooking spray. Combine all
4 cups milk pepper to taste ingredients in a medium bowl; mix well. Transfer to crock pot. Cover;
cook on low heat 3-4 hours or on high 1 1/2 to 1 3/4 hours*. Serve hot
In a Dutch oven, sauté onion, celery, and carrot in butter until or warm with ice cream**.
tender. Add ham and heat through. Stir in flour until blended.
Slowly add milk and stir until smooth. Add soup, cooked pota- * I cooked it almost1 hour longer on high.
toes, cheese, and seasoning. Mix well. Cook and stir until ** I served it wit hot fudge & whipped cream
cheese is melted and soup is heated through. Makes 10 to 12
I had made 2 batches of batter. I didn’t have time to cook second
servings...about 3 quarts.
cake so the next day, I greased a 9X13 cake pan and cooked it at
350 degrees for 35 minutes. Turned out great. It’s a light textured
cake and, surprisingly, not over-sweet, but delicious!
I used two recipes and combined them...so it really is one of my
own! (Well, sort of...)
Turkey Chili Clam Goomba Supremo
Bebette Yunis & Kristin DeLuca Italian Clam Soup
Mother Barb's Chili Recipe (Bebette's version) Carol Worden’ Family Recipe
Serves 6-8
1 lb lean ground turkey 1 can chopped chilies
2 medium sized onions chopped 1 can chili beans (undrained) 2 Tbs. Olive oil
fine 2 cans diced tomatoes (chili
2 cloves garlic crushed
6 cloves of garlic chopped fine spiced)
1 package of mushrooms-sliced 2 cans diced tomatoes 1 larger onion & small green pepper, both chopped
Olive oil to cover bottom of pot (basil,garlic,oregano flavored) 3 ribs celery, chopped
I can light red kidney beans 1 package McCormick chili spice 1 32 oz. can stewed tomatoes, crushed
(drained) pack ¼ tsp. thyme
1 can dark red kidney beans 1 cup low sodium chicken broth
¼ tsp. basil
(drained) 1 tablespoon cumin
1 can black beans (drained) 1 tablespoon chili powder ½ tsp. oregano
1 can great northern beans 1 teaspoon ground thyme 2 cups clam juice
(drained) 1/2 teaspoon red pepper flakes Salt and pepper
1 can chick peas (garbanzo) 1 cup dry red wine ½ cup dry wine, white or red
(drained)
1 cup minced clams (1 can)
¼ cup butter
½ cup chopped parsley
Sauté garlic, onion 2 cups diced potatoes
Add ground turkey and sauté on low heat until cooked
Add mushrooms, continue sautéing Heat oil. Sauté garlic, onion, celery and pepper until tender.
Add chili spice pack and stir all together and cover for 10 minutes Add tomatoes, herbs, clam juice and season with salt and pep-
Begin to add beans, tomatoes and stir all together, continue cooking on
per. Bring to boil, lower hear, simmer for ½ hour. Add potatoes,
low
simmer another ½ hour. Add wine and some water if too thick.
Add spices, wine and continue cooking and stirring for about 1 & 1/2 to 2 Just before serving add clams, butter, parsley. Stir well. De-
hours vour!
Chop fresh cilantro, add some to pot and save rest to use as condiment
Fat free sour cream as condiment
Shredded Mexican or any variety cheese as condiment
Add Tabasco as desired
Slow Cooker Pulled Pork Randall’s Chili
Kim Paddock with Sally’s modifications
Sally Acomb
Ingredients:
1 lb. ground beef
1 – 4lb. pork butt or shoulder 1 large onion, chopped
2 -3 stalks of celery, chopped
1- bottle of root beer 1 large green pepper, chopped
1 red pepper, chopped
1-18oz bottle of your favorite barbecue sauce 1 carrot, chopped
Your favorite rolls 3 cloves garlic, minced
Juice of one fresh lime
2 tsp. cumin
2 tsp. dried oregano
Place your pork into the slow cooker. Cover with root beer. 2 TBS chili powder
½ tsp. salt
Cook on low for about 7-8 hours. ¼ tsp. ground black pepper
Then drain the crockpot and shred the pork. Add your favorite 2 cans (16 oz.) of tomatoes with juice (or fresh equivalent)
1 can (16 oz.) red kidney beans, rinsed and drained
barbecue sauce. (Ours is Sweet Baby Rays)
1 can (16 oz.) black beans, rinsed and drained
Serve on rolls and enjoy! 1 cup beer
1- 2 jalapenos, seeded and finely chopped (optional)
Directions:
Cook the beef in a large soup pot over medium heat until no longer pink,
breaking up the meat with a spoon.
Add the veggies and garlic to the pot and cook until veggies are soft. Add
diced tomatoes and juice and cook for another five or so minutes.
Add all of the spices and the beans to the pot; also adding a 1/2 cup of wa-
ter. Bring to a boil; then reduce the heat to simmer. Simmer for about 45
minutes.
Can be made in the crock pot. Top with cheese and more jalapenos if you
like
Three Bean Chili Stefatho (Stefado) - Greek Beef Stew
Rob Schwarting Tim Acomb
From: Cooking the Greek Way by Anne Theoharous
In a large cast iron pot…or if you are sensitive to the slight copyright 1975
taste of iron that comes with tomato sauces in a cast iron
pot, use a stainless steel pot. 2 lbs. lean beef chuck or sirloin, cut 2 Tbsps. tomato paste
Sauté 1 cup of chopped yellow or white onion until translucent in oil or bacon into 1-inch cubes 1 Tbsp. wine vinegar
fat. In this dish, I try to keep everything about the size of a bean. Add more 3-½ oz. butter 1 cup red wine
onion if you want a sweeter sauce. ¾ cup flour 2 cups beef broth
Saute 3 Tbsp finely minced garlic for 3-5 minutes. 2 Tbsps. olive oil Pinch cinnamon
Saute 1 Tbsp minced red pepper flakes…add a little more fat/oil if the pot is 2 cups beef broth 1 bay leaf
a little dry. These times are approximate. Keep the heat 1 large onion, chopped ¾ tsp. cumin
Rinse and add 15-16 oz cans of corn, white beans, red beans, and black 1 lb. pearl or cipolini onions, peeled ¼ tsp. black pepper
beans 3 cloves of garlic Salt
Add a 16 oz can of tomato sauce…of your favorite flavor. Mine was just
plain, and enough broth or water to cover the bean with sauce…. Combine the flour with a pinch of salt and black pepper in a re-sealable
Add three Tbsp chili powder….more or less depending on freshness of bag. Add the beef and shake to coat.
spice.
Heat 1 ½ oz. butter and olive oil over medium heat in a 4-5 pt. casserole
Add one Tbsp paprika….more or less depending on freshness of spice.
(preferably earthenware).
Add one tsp cumin….ditto.
Cut about 1-2 pounds of kielbasa into ½ inch chunks. Saute and discard Add onion, garlic and meat cubes, and the meat and cook for about 2
fat….throw fat in if you like to increase the calories. Fat will absorb spice fla- minutes.
vors and spread round in the chili. Normally, I would use Mexican Chorizo
Sausage, but finding that in Penn Yan is impossible. If the Mexican sausage Stir in the tomato paste, coating the meat. Add the wine and beef broth. If
is strongly spiced, I think about cutting back on the spices. necessary, add enough water to just barely cover the meat cubes.
I took about 2 pounds of leftover cooked chicken breasts w/o skin and shred- Add vinegar, bay leaf, cumin, cinnamon, 1 ½ tsp. salt and pepper. Stir to
ded them into the sauce too. mix well and reduce the heat to a simmer. Cover the casserole.
Simmer for several hours….add more broth or water if needed.
About an hour before serving, add 28 oz can of finely diced tomato and a 1# Let pearl or cipolini onions sit in very hot water for few minutes and then
bag of frozen mixed chopped red/green peppers. slip the skins off. Boil peeled onions in salted water for 3 minutes in cov-
Finely mince cilantro to taste….I tend to put in a lot….a cup or more of loose ered pot. Discard the salt water. Rinse the ions in cold water and drain well
chopped. Salt and pepper to taste….I like to keep it hot so I usually add – this will make them sweeter.
more pepper than most would. Simmer until it rises to a boil, then shut off, Put the remaining butter into a frying pan, brown the onions over medium
cover and hold until dinner. heat; then set aside.
I minced a bunch of green onions and sprinkled it on top.
If you like cheese, grate a whole bunch and cover top before you serve. I’ve Check the meat. It should be just barely simmering. It will take 2-3 hours
been known to transfer the whole thing to a large lasagna pan, cover the top to cook until the meat breaks easily with a fork
with grated cheddar and popping it in the oven to melt the cheese. When the meat is nice and tender, add the browned pearl/cipolini onions.
Cover and heat for 30 minutes over low heat. Cook until the onions are
Enjoy!!!!! tender; test them with a toothpick, which should pierce the center of the on-
ion.
Serve the stefado over rice or with thick fresh bread.
Add your own crock pot favorite! Three Bean Vegetarian Chili
Judy Erwin
6 Servings - 1 1/2 cups each
Ingredients:
2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/4 teaspoon salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
Preparation:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and mem-
branes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil
15 minutes or until blackened. Place pepper halves in a zip-top plastic bag;
seal. Let stand 15 minutes. Peel and chop peppers.
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat.
Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4
ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell pep-
pers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stir-
ring occasionally. Add beans; simmer 25 minutes or until slightly thick, stir-
ring occasionally. Sprinkle with green onions. Serve with sour cream &
shredded cheese.
Anissa Helou, Cooking Light
JANUARY 2010
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