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Oyster Stew - Slow Cooker

Oyster Stew - Slow Cooker

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1. In a large non-stick skillet, heat oysters slowly in their own juice until edges begin to curl (do not boil)

  • 3-4 pints oysters with liquor
  • 1/2 cup (1 stick) butter
  • 1 quart milk
  • 1 quart half-and-half
  • 1/4 cup Sherry
  • salt and white pepper to taste
3.7/5 (14 Votes)

Slow Cooker Country-Style Barbecued Ribs

Slow Cooker Country-Style Barbecued Ribs

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Directions Pat the ribs dry and season them all over with the salt and pepper

  • 4 pounds country-style pork ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon canola oil
  • 1/4 cup water
  • 3/4 cup prepared barbecue sauce
  • 2 tablespoons molasses
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried thyme
4.6/5 (18 Votes)

SLOW COOKER GREEN CHILE BEEF

SLOW COOKER GREEN CHILE BEEF

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1. Place the chuck roast in the bottom of a large slow cooker

  • 1 (3 to 4 pound) beef chuck roast
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 onion, sliced
  • 4 fresh New Mexican Connection chile peppers, roughly chopped
0/5 (0 Votes)

Chicken Enchilada Dip

Chicken Enchilada Dip

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Heat oven to 350°F. Mix first 4 ingredients in medium bowl until blended

  • 1 pkg (8 oz.) brick cream cheese, softened
  • 1 cup mayonnaise
  • 2-3 roasted, peeled and chopped Hatch green chilies (or 1 4 oz. can chopped green chiles, undrained)
  • 1/4 cup red or green enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cups shredded pepper Jack cheese, divided
  • Wheat Thins Big Snacks, Triscuits or some other chip for dipping
4.6/5 (9 Votes)

Green Chile Stew

Green Chile Stew

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Heat olive oil in 4-quart Dutch oven with cover

  • 2 tablespoons olive oil
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1 small onion
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 2 cup peeled and chopped fresh tomatoes
  • 8 Hatch Chiles, roasted and skinned
  • 1 fresh jalapeno chopped *optional* for more heat!!
  • 1 teaspoon salt
  • 1/2 teaspoon ground Red Chile powder
  • 1/2 teaspoon sugar
  • 1 cup chicken broth
0/5 (0 Votes)

Slow-Cooker Pork Carnitas

Slow-Cooker Pork Carnitas

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Modified slightly from website I found this on

  • 1 3-4 lb boneless pork shoulder butt roast
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 bunch green onion, chopped
  • 1 1/2 cups cilantro, chopped
  • 1 cup salsa
  • 1 cup chicken broth OR
  • 3/4 cup chicken broth and 1/4 cup tequila
  • 2-3 Hatch Green Chiles, roasted and skinned, chopped if desired
  • Warm flour or corn tortillas
  • Toppings: Fresh cilantro, avocado, chopped tomatoes, sour cream
4.4/5 (8 Votes)

Green Chile Breakfast Burritos

Green Chile Breakfast Burritos

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Modified slightly from original recipe

  • Green Chile Sauce
  • 2 teaspoons canola oil
  • 3/4 cup minced onion
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 cups chopped flame roasted New Mexican green chiles
  • 2 cups chicken broth - can use reduced-sodium if desired
  • Burrito Ingredients
  • 3 slices bacon
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 4 cups precooked shredded potatoes or frozen hash browns
  • 2 large eggs, lightly beaten
  • 6 - 8-inch flour tortillas, warmed
  • 1-2 cups finely shredded sharp Cheddar cheese
4.3/5 (6 Votes)

Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough

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1. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes

  • 3/4 cup plus 2 Tbsp lukewarm water (105-115°F)
  • 1 package active dry yeast (2 1/4 tsp)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup whole wheat flour
  • 1 cup bread flour, plus additional for dusting
  • 2 Tbsp yellow cornmeal
4.2/5 (10 Votes)

Acorn Squash Bisque

Acorn Squash Bisque

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Pureed acorn squash, a little butter with half and half, yes - just a little is what gives this soup its great flav

  • 2 acorn squash (about 3-pounds)
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • Coarse salt and fresh ground pepper
  • 1/2 teaspoon dried thyme
  • 1 (14.5-ounce) can chicken broth (I used 4 chicken bouillon cubes instead) plus 2 cups water
  • 1/2 cup half and half
4.5/5 (2 Votes)

Green Chile Relleno Souffle

Green Chile Relleno Souffle

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Heat oven to 350 1. Slit chiles open and remove seeds (I prefer to leave seeds in)

  • 12 long fresh Green Chiles (1.5 pounds), roasted, peeled and de-veined
  • 3/4-1 pound Cheddar Cheese, shredded
  • 3/4-1 pound Monterey Jack Cheese, shredded
  • 6 Tbsp All-Purpose Flour
  • 6 Eggs
  • 1 cup Milk
4/5 (1 Votes)