Chicken Tikka Masala (Slow Cooker Version)

Makes 7 Cups
28 oz Muir Glen Fire Roasted crushed tomotoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced (I used more)
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless, skinless chicken thigh(s) (I used half organic thighs and half organic breasts)
1 Tbsp kosher salt (it's 2 lbs of chicken, so you need it!)
1/2 cup plain, 0% Fage Greek yogurt
Instructions
Combine all ingredients, except yogurt, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.

Slow Cooker Saucy Meatballs

Slow Cooker Saucy Meatballs
Amy - amylz

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.

Slow Cooker Chicken Lasagna Florentine

Slow Cooker Chicken Lasagna Florentine

10 oz. frozen spinach, thawed and drained

2-3 chicken breasts, cooked and diced

2 cans cream of chicken soup

8 oz. sour cream

1 c. parmesan cheese

1 c. milk

1/3 c. chopped onion

1/3 c. mayo

1/2 t. salt

1/4 t. garlic powder

9 lasagna noodles

3 c. mozzarella, shredded; divided 

1. Combine all ingredients except noodles and cheese in a large bowl.
2. Place 3 uncooked noodles in the bottom of slow cooker (break noodles if necessary).
3. Spread 1/3 of chicken mixture over noodles then top with 1 cup of cheese.
4. Layer ingredients twice more, ending with cheese.
5. Cook on low 6-7 hours.

Spicy Stewed Beef with Creamy Cheddar Grits

Spicy Stewed Beef with Creamy Cheddar Grits

Ingredients

• 2 Tablespoons Canola Oil
• 2 Tablespoons Butter
• 3 pounds Stew Meat Or Diced Chuck Roast
• 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
• 4 cups Low-sodium Beef Broth, More If Needed
• 5 cloves Minced Garlic
• 1 Tablespoon Cumin
• 2 teaspoons Chili Powder
• 1 whole Onion, Diced
• 1 whole Red Bell Pepper
• 3 whole Chilies (any Variety, Hot Or Mild)
• 4 cups Stone Ground Grits
• 6 cups Low Sodium Chicken (or Beef) Broth
• 3 cups Water
• 2 cups Half-and-half
• 2 cups Grated Cheddar Cheese

Preparation Instructions

To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)

In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.
Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.

http://thepioneerwoman.com/cooking/2012/01/spicy-stewed-beef-with-creamy-cheddar-grits/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks!%29&utm_content=Google+Reader

Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

A fabulously spicy chicken dish made light with skinless chicken legs and thighs, simmered in a pot with light coconut milk, scallions, onions, tomatoes, garlic, thyme and one very hot scotch bonnet pepper. I served this with Jamaican rice and beans (recipe coming tomorrow), and a simple tomato avocado salad, and boy was this delicious!

I just love the tropical flavors in Jamaican cuisine, it's similar to Latin cuisine only a whole lot hotter! The scotch bonnet pepper is commonly used in Jamaican cuisine, but I warn you, it's spicy!! This small little pepper packs a whole lot more heat than a jalapeño so a little goes a long way. I like spicy foods, but I personally can only tolerate using 1/2 pepper for my taste and wearing gloves when handling the pepper is a must. If you like really spicy food, then add the whole pepper and please, keep them away from the kids and pets!!

I'm a dark meat lover so I chose the legs and thighs, but you can use a whole chicken cut up, or just the breast if you prefer white meat. I recommend using chicken on the bone, because bones give stews flavor and although it would still work with boneless chicken, it won't be as good. My husband loved this dish, and it will absolutely be going into our dinner rotation. Enjoy!!
Ingredients:

• 6 bone-in chicken legs with thighs attached, skin removed (6 thighs, 6 drumsticks)
• 1 lime or 1/4 cup lime juice
• 1 large tomato, chopped
• 4 medium scallions, chopped
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1/2 - 1 hot scotch bonnet pepper, seeds + membrane removed, chopped
• 4 sprigs fresh thyme or 2 tsp dried thyme
• 2 tbsp low sodium soy sauce (for gluten free use GF Tamari)
• 1 tsp coconut oil (canola would be fine too)
• 1 medium carrot, chopped finely
• 2 tsp cornstarch
• 1 1/2 cups unsweetened light coconut milk (I like Thai Kitchen)
• 1/4 tsp kosher salt

Directions:

Squeeze lime over chicken and rub well. Drain off excess lime juice.

Using gloves

combine

tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.

Cover

and marinate at least one hour.

Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.

Lightly

brown

the chicken on medium-high heat. When browned on all sides,

pour

the marinade over the chicken and

add

the carrots.

Stir

and

cook

over medium heat for 10 minutes.

Mix

cornstarch and coconut milk and

add

to stew, stirring constantly.

Reduce

heat to low and cook an additional 20 minutes or until tender,

add

salt to taste.

Adapted from Food.com

http://www.skinnytaste.com/2012/02/jamaican-brown-stew-chicken.html#more 

Slow Cooker Turkey Dips

Slow Cooker Turkey Dips
The-Skipper-Bunch

3 Tbsp room temperature butter
1 Tbsp fresh thyme
1 Tbsp fresh rosemary
salt and pepper
1 onion, sliced thinly
1/2 c chicken broth
3 tbsp Worcestershire sauce
1 (3-pound) turkey breast
6 Sub rolls
3 Tbsp soft butter
1 tsp garlic
12 slices cheese

--- In a small bowl, combine the room temperature butter, thyme, rosemary, salt and pepper. Set aside. Add the sliced onions, chicken stock, and Worcestershire sauce to the bottom of your slow cooker. Add the turkey breast. Cover the turkey breast with the reserved herb butter. Cook on high for 4 to 6 hours. The turkey needs to reach an internal temperature of 170 degrees. Take the turkey out and cover it with foil. Let it rest for 10 minutes before slicing. Reserve the onions and the broth. Slice the turkey as thinly as you can. Preheat your broiler. Combine garlic powder and butter, butter the rolls. Add slices of turkey and onions. Top with cheese and broil until the cheese melts and the rolls are lightly toasted. Serve with the reserved broth on the side.

Italian Beef Sandwiches

Italian Beef Sandwiches

 

3 to 4 pound beef rump roast

1 onion, sliced in rings 2 tablespoons dried oregano 
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise
1 (14.5-ounce) can whole tomatoes (undrained) 
1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)
8 hoagie rolls (I use gluten free bread) 
8 slices of mozzarella cheese

The Directions.

Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay). Top with sliced onion, and all the dried herbs and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese.

 

http://crockpot365.blogspot.com/2012/01/italian-beef-sandwiches-and-other-super.html

Crock-Pot Cuban Pork

Crock-Pot Cuban Pork...Recipe inspired by Family Circle Magazine
Ingredients:
3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
2 cups low-sodium chicken broth
1 teaspoon orange zest
1/2 cup orange juice
Zest of 1 lime
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup drained dill pickle relish
2 sweet onions (such as Vidalia), thinly sliced
6 cloves garlic, minced
1/4 cup chopped cilantro

Directions:
1) Season pork with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.
2) Put tomato paste, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, orange zest and juice, lime zest and juice , cumin, oregano and broth into liner of slow cooker and stir to combine. Add onions, garlic and pickle relish. Place browned pork on top. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 4 to 5 hours longer. Remove meat from slow cooker and using 2 forks pull it into shreds. Return to slow cooker and heat through.
3) Stir in cilantro. Serve with rice or on ciabatta or Cuban rolls. Yield: 8 servings.

http://oneperfectbite.blogspot.com/2012/01/crock-pot-cuban-pork-and-black-beans.html

Slow cooker French onion and beef soup

Slow cooker French onion and beef soup 
(The-Skipper-Bunch)

4 med sweet onions; thinly sliced
3 cloves garlic, minced
4 Tbsp butter
2 Tbsp balsamic Vinegar
1 Tbsp Worcestershire
2 Tbsp brown sugar
3 Tbsp Flour
1c beer
6c beef stock
2 Tbsp fresh thyme, chopped
salt and pepper to taste
1-2lb beef roast
French bread, thick sliced
shredded or sliced grueyere or Swiss cheese

----Turn slow cooker onto high. Place butter in the bottom. After it heats up add onion, garlic, vinegar, Worcestershire and brown sugar. Stir well to coat; cover and cook in high for 1hr. Add flour and stir to coat. Let sit for 5I min. Nestle roast in the onions and add remaining ingredients except bread and cheese. Cook 8-12in hrs until meat is falling apart. Remove roast and shred, return to Crockpot. To Serve: Preheat broiler. Ladle soup 3/4 full into oven proof bowls, place onto a baking sheet. Top each bowl with a slice of bread and generously with cheese. Broil in oven until cheese melts and is holden.

Chicken and Apples in Honey Mustard Sauce Recipe

Chicken and Apples in Honey Mustard Sauce Recipe

• Prep time: 5 minutes
• Cook time: 25 minutes

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Whatever you do, do not use red delicious apples for this recipe. That variety of apple simply does not cook well.

Ingredients

• 1/2 cup apple cider
• 1 1/2 teaspoons cornstarch
• Salt
• Freshly ground black pepper
• 1 Tbsp honey
• 2 Tbsp Dijon mustard
• 1/2 cup flour, for dredging
• 1 pound boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
• 1/2 cup chicken broth
• Fresh parsley for garnish

Method

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Salt the chicken well and dust in flour. Shake off the excess.
3 In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side.
4 Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
5 With slotted spoon, remove chicken and apples to serving plates. Spoon sauce over chicken and apples and sprinkle with parsley. Serve with rice or noodles.

From here.

Hungarian Goulash

Hungarian Goulash

2 lbs beef stew meat, browned in a little bit of oil
1 large onion, sliced
14.5 oz can beef broth
6 oz can tomato paste
2 cloves garlic, chopped
1 T worcestershire sauce
1 T paprika
1 t salt
1/2 t pepper

* 1/2 c. cold water + 3 T flour, mix together and add the last hour of cooking to thicken the sauce

Combine all ingredients except the water+flour in the slowcooker, cook on LOW 8 hours. Serve over egg noodles.

To freeze, brown the meat and combine it and the rest of the ingredients in a freezer ziplock bag.

Schezuan Noodle in Spicy Beef Sauce

Schezuan Noodle in Spicy Beef Sauce

Combine the following in the crock pot:

1 pound ground beef or ground turkey
1.5 cups chopped onions
2 teaspoons minced garlic
1.5 teaspoon minced fresh ginger
1 teaspoon crushed red pepper (alter this if a spice weiny) 
2 tablespoon sesame oil
2 tablespoon cornstarch
3/4 cup beef broth
2 tablespoon hoisin sauce (found in asian aisle)
3 tablespoons La Choy soy sauce

Stir it all up. I let it cook on low all day (6 or 7 hours). When finished, serve over vermicelli noodles and top with sliced green onions. 

Based on this Food.com recipe.

Crock Pot Asian Pork with Mushrooms

Crock Pot Asian Pork with Mushrooms

Ingredients:
    •    2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
    •    kosher salt and fresh cracked pepper
    •    Non-stick oil spray (I used Smart Balance spray)
    •    1 cup low-sodium fat-free chicken broth
    •    1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
    •    1/3 cup balsamic vinegar
    •    3 tbsp agave (or sugar)
    •    1 tsp hot sesame oil (aji oil)  (or use sesame oil + pinch red pepper flakes)
    •    1/2 tsp Chinese five spice (I used McCormick)
    •    3 cloves crushed garlic
    •    1 tbsp fresh grated ginger root
    •    8 oz sliced mushrooms (I used baby bella)
For topping:
    •    1/4 cup chopped scallions
    •    1/4 cup chopped cilantro
    •   
Directions:
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.

In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.

Meanwhile, shred the pork using two forks.

When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.

From here.

Drunken Chicken

Drunken Chicken
Teamgulley via allrecipes.com

Ingredients
1 (3 pound) whole chicken
salt and pepper to taste
1 cup Dijon-style prepared mustard
8 fluid ounces beer
1/2 cup Italian-style salad dressing

Directions
Prepare an outdoor grill for medium heat.  Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.  Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken. Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

Italian Dressing Mix
teamgulley via allrecipes.com

Ingredients
1 tablespoon garlic salt (I subbed onion flakes)
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

Directions
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Butter Chicken

Butter Chicken

4 tablespoons tomato puree,
150 ml water,
1 inch cube of ginger,
300ml half & half,
1 teaspoon garam masala,
1 teasp salt,
1 tesp sugar,
1 fresh chili,
1 teasp chili powder,
1 tablesp fresh cilantro,
4 teasp lemon juice,
1 teasp roasted cumin seeds,
4 oz unsalted butter.
3 boneless skinless chicken breasts cooked & cubed.

In a food blender put the tomato puree, water, ginger, half & half, garam masala, salt, sugar, fresh chili, chili powder, fresh cilantro, lemon juice, roasted cumin seeds. Blend well. 

Heat butter in large pan, when butter has melted, add all ingredients from blender. Bring to a simmer & cook for one minute. Add the chicken pieces stir gently into the sauce. Add more chopped cilantro & serve!

Tagine-Style Lamb Stew

John Willoughby's Tagine-Style Lamb Stew
For the original recipe, click here.
Serves 6 to 8

2 pounds lamb shoulder
2 tablespoons unsalted butter
1 small onion, grated (about 1/3 cup)
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 cup apricot preserves
1/3 cup red wine vinegar
1 20-ounce can chickpeas, drained and rinsed
2 cups chicken stock
1/4 cup chopped prunes
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
Cooked couscous, for serving

1. Trim excess fat from the lamb and cut into 1-inch cubes. If your shoulder was sold to you with the bone and joint still in it, add it to the pot while you stew the meat for additional flavor (discard before serving).
2. In a Dutch oven, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
3. Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes. Let cool to room temperature, then refrigerate overnight.
4. Twenty to thirty minutes before you're ready to serve, pull the pot from the fridge and gently scoop off the orange layer of fat that will have risen to the top. Put the pot over medium-low heat, adding the chopped prunes, and bring the stew to a very low simmer. Continue to cook, uncovered, until the pieces are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

Slow Cooker Hoisin Pork Wraps

Slow Cooker Hoisin Pork Wraps
The Bad Witch/via Betty Crocker.com

1 - 2 lb boneless pork roast, trimmed of fat
5 Tbsp hoisin sauce
1 Tbsp grated gingerroot
1 tsp Chinese 5 spice powder
2 garlic cloves, minced
10 - 10" flour tortillas
3 cups shredded lettuce
1/2 cup sliced green onions
1 - 15 oz can mandarin orange segments, drained

Place pork roast in 3 to 4 quart slow cooker. In small bowl, combine 4
tablespoons of the hoisin sauce, gingerroot, 5 spice powder and garlic
and mix well. Spread mixture over pork.

Cover; cook on Low setting for 7 to 8 hours.

About 15 minutes before serving, heat oven to 300 degrees F. Wrap
tortillas in foil. Heat packet at 300 degrees F. for 10 to 15 minutes or
until warm.

Meanwhile, remove pork from slow cooker; place on cutting board. Stir
remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork
with 2 forks then return to slow cooker and mix well.

To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top
each with lettuce, onions and orange segments. Roll up.

Makes: 10 wraps

Sticky Wings

Sticky Wings
Slow Cooker Revolution
OP Marina

Wings:
¼ c dark brown sugar
1 Tbs soy sauce
2 Tbs minced fresh ginger
4 cloves garlic, minced
Dash of cayenne pepper
4 lbs chicken wings, wing tips discarded adn wings split
Salt and pepper

Sauce:
½ c dark brown sugar
¼ tsp cayenne powder
3 Tbs soy sauce
¼ c water
¼ c tomato paste

For the wings: Stir together the brown sugar, soy sauce, ginger, garlic, and cayenne in a small bowl. Season chicken with salt and pepper, and place in slow cooker. Pour soy sauce mixture in over the wings and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.

Position an oven rack 10 inches from the broiler. Heat on broil. Coat a broiling pan (or a wire rack placed on a foil-lined rimmed baking sheet) with non-stick spray. Transfer wings to pan. Discard the liquid.

For the sauce: Combine all ingredients in a bowl. Brush the tops of the wings with the sauce. Broil until crispy on top, about 10-15 minutes (check a few times to prevent burning.) Flip wings and brush the tops with the remaining sauce. Broil until crisp and lightly charred, 5-10 minutes longer. Serve.

Spicy Grilled Chicken

Spicy Grilled ChickenKatie (Katiedid) from Taste of Home
3/4 cup finely chopped onion
1/2 cup grapefruit juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
1 garlic clove, minced
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breast halves

In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times. Yield: 6 servings.

Tender Beef over Noodles

Tender Beef over Noodles
Cyndy (MyPB&Jelly) ToH

1/2 to 3/4 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
Minced fresh parsley, optional

Directions
In a small skillet, brown beef and onion in oil; drain. Transfer to a
1-1/2-qt. slow cooker.
In a small bowl, combine 1/2 cup water, ketchup, brown sugar,
Worcestershire sauce, paprika and mustard; pour over meat. Cover and
cook on low for 5 hours or until meat is tender.
Combine flour and remaining water until smooth; stir into meat
mixture. Cover and cook 30 minutes longer or until thickened.
Meanwhile, cook noodles according to package directions; drain. Stir
in parsley if desired. Serve with beef. Yield: 2 servings.