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Recipes
SLOW COOKER CHICKEN CHILI
By Betty2534
In a large slow cooker, combine the onion, carrots, garlic, chipotles in adobo, tomatoes, chili powder, cumin and b...
- 1 cup chopped yellow onion
- 2 medium carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tablespoons pureed chipotles in adobo sauce
- 28-ounce can diced tomatoes, with juices
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- Two 15 1/2-ounce cans black beans, drained
- 3 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
- 2 scallions, trimmed and chopped
- Juice of 1 lime
- Kosher salt
- Shredded cheddar cheese or Mexican cheese blend
- Sour cream
Wendy's Chili
By Betty2534
Fast food Wendy's famous Chili before they added rats
- 2 pounds ground beef
- 1 29 ounce can tomato sauce
- 1 29 can kidney beans with liquid
- 1 29 ounce can pinto beans with liquid
- 1 cup diced onion (approx 1 medium onion)
- 1/2 cup diced green chili (2 chilis or 1 4 ounce can)
- 1/4 cup diced celery (1 stalk)
- 3 medium tomatoes, chopped
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 11/2 teaspoons black pepper
- 2 teaspoons salt (optional)
- 2 cups water
Apple Hand Pies
By Betty2534
Remove pie crusts from package and allow to come to room temperature while you prepare filling
- 1 box (14.1 oz) refrigerated pie crust (for two pies)
- 1/4 cup unsalted butter
- 2 cup diced and peeled Crunch Pak apples (about 24-30 slices or 2 large apples)
- 1/4 tsp kosher salt
- 1/4 tsp nutmeg
- 1/4 cup light brown sugar, packed
- 1 tsp cinnamon
- 2 Tbsp flour
- 1 egg white, beaten
- 1 1/4 cup powdered sugar
- 2 Tbsp milk
Slow Cooker Pulled Pork & Creamy Coleslaw
By Betty2534
Pulled Pork: In a standard size slow cooker, arrange onion slices and garlic on the bottom of the crock
- Pulled Pork:
- large onion, cut in half and sliced thin
- 4 cloves garlic, sliced thin
- 3/4 cup beef broth
- 1/4 cup water
- 1 Tbsp brown sugar
- 1 Tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 fresh ground black pepper
- 2 pork tenderloins (~3 pounds)
- barbecue sauce to taste
- Creamy Coleslaw:
- 3/4 cup lite mayonnaise
- 1/3 cup lite sour cream
- 1/4 cup granulated sugar
- 2 Tbsp vinegar
- 3/4 tsp seasoned salt
- 1/2 tsp ground mustard
- 1/4 tsp celery seed
- ~1 1/2 bags of coleslaw cabbage mix
Beef Pozole in the Slow Cooker
By Betty2534
Layer all of the ingredients in the order listed in a 5 quart slow cooker
- For the Garnish:
- 1 medium sweet onion, diced
- 1 1/2 pounds to 1 3/4 pounds of beef back ribs or short ribs (if the ribs are whole, I cut them down into individual portions)
- 2 teaspoons of cumin seeds
- 3 large Roma tomatoes, diced
- 3 to 4 cloves garlic, minced
- 1 to 2 serrano peppers, minced
- 1 large poblano pepper, diced
- 1/3 to 1/2 cup cilantro, chopped
- 2 bay leaves
- 2 cups hominy, cooked
- 5 cups broth (I used half chicken and half beef, low sodium)
- Salt and pepper, to taste
- 2 cups shredded cabbage
- 1/2 cup sliced radishes
- 1/3 cup diced onions
- 1 avocado sliced
- 1 lemon or lime, sliced into wedges
- Chile limon seasoning or red pepper flakes, optional
Fruit Leathers
By Betty2534
1. Preheat the oven to 150 -170 degrees F
- 2 cups Strawberries Or Other Fresh Fruit, Chopped Into Small Pieces
- 1/4 cups Water
- 1 Tablespoon Lemon Juice
- 1/4 cups Sugar (optional, Depending On The Sweetness Of Your Fruit)
- 1 Tablespoon Vegetable Oil
The Lady's Cheesy Mac
By Betty2534
Preheat oven to 350 degrees F
- 4 * 4 cups cooked elbow macaroni, drained
- 2 * 2 cups grated cheddar cheese
- 3 * 3 eggs, beaten
- 1/2 * 1/2 cup sour cream
- 4 * 4 tablespoons butter, cut into pieces
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup milk
Beef Brisket
By Betty2534
Place trimmed brisket into a large baking pan
- 1 * 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)
- 1 * 1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It's Kosher)
- 1 * 1 package Onion Soup Mix (make Sure It's Kosher)
Baked Beans
By Betty2534
Adjust oven rack to lower-middle position and heat oven to 325 degrees
- 8 slices bacon, halved
- 1 medium onion, cut into small dice
- 1/2 medium green pepper, cut into small dice
- 3 large cans (28 ounces each) pork and beans
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup distilled or cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon
Grilled Chicken Salad
By Betty2534
Chicken salad that is easy to make and take
- CHICKEN:
- 2 TBS olive oil
- 1 TBS balsamic vinegar
- 2 garlic cloves, minced
- 1/4 tsp salt, pepper
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 1 1/2 lbs chicken tenders
- SALAD:
- 1 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup dried cherries
- 1/2 cup light mayonnaise
- 1 TBS Creole mustard Zatarain's
- 1 TBS chopped chives
- salt and pepper