| 3 Large Russet Potatoes, Cubed
1 Celery Stick 1 Carrot 1 Large Onion, Diced 5 Cups Water |
4 Cubes chicken Bullion
Salt& Pepper to Taste Parsley 2 tsp Butter 12 oz. Evaporated Milk |
DIRECTIONS:
| 1. | Combine all ingredients into Slow Cooker, except Milk |
| 2. | Cook on low for 8 -10 hours |
| 3. | Add Milk in the last hour. |
| 1/2 C Olive Oil2 C Flour1 Onion, Chopped
1 Green Pepper, Chopped 1 Stick Celery, Chopped 2 Tomatoes, Diced 1lb Andouille Sausage |
1/2 tsp Cayenne Pepper1/2 tsp White Pepper
1/2 Black Pepper 1/2 tsp Thyme 1lb Smoked Sausage 6 c Chicken Broth 1 1/2 lb Chicken, Cubed |
DIRECTIONS:
| 1. | Saute Oil and Flour to make Brown roux, stir constantly. When Color is that of peanut butter add onion, bell pepper and celery, stir well and turn off heat. |
| 2. | Transfer to Slow Cooker, add all other ingredients, stir to mix. |
| 3. | Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Server over Steamed Rice |
| 1 tbsp Olive Oil
2 Medium Onions, Chopped 1 tsp Chopped Garlic 1 tsp Salt 2 lb boneless Skinless Chicken, Cubed 2 Cans Green Chile’s, Drained |
2 Cup Chicken BrothFresh Cilantro
1 tbsp Cumin 1/8 tsp Cayenne Pepper 2 Cans Great Northern Beans |
DIRECTIONS:
| 1. | In Dutch Oven heat Oil over medium heat, add onions & garlic |
| 2. | Cook 4-5 minutes till onions are soft |
| 3. | Stir in cumin, salt, Cayenne Pepper, Chicken. |
| 4. | Cook 6-7 Minutes till Chicken is lightly Browned |
| 5. | Stir in beans, Chiles & Broth. Heat to a Boil, Reduce heat to medium Low |
| 6. | Cover and cook for 20-25 Minutes |
So here is my recipe for Taco Seasoning. I make this all the time and usually use seed version and grind in my spice grinder (coffee grinder) or you can grind with mortal and pestle.
Ingredients
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Mix all above together and add to your recipe (I will be posting some here in the near future).
You can also store this in an air tight container for a month or so.
| 2 pounds beef sirloin, cut into 2 inchstrips
garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch |
1/2 cup chopped onion2 large green bell peppers, roughly
chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt |
DIRECTIONS:
| 1. | Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. |
| 2. | Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. |
| 3. | Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. |
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