Meat-Lover's Slow Cooker Spaghetti Sauce

  This creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks, the better it tastes.

Ingredients

8 h 40 m 8 servings 264 cal

• 2 tablespoons olive oil
• 2 small onions, chopped
• 1/4 pound bulk Italian sausage
• 1 pound ground beef
• 1 teaspoon dried Italian herb seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon dried marjoram
• 1 (29 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 teaspoons garlic powder
• 1 tablespoon white sugar
• Add all ingredients to list

Directions

• Prep 20 m
• Cook 8 h 20 m
• Ready In 8 h 40 m

1. Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
2. Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

Spaghetti Recipes

 
This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes.

Ingredients

• 1/2 cup butter
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 pound ground beef
• 1 pound mild sausage
• 4 teaspoons Italian seasoning

• 2 teaspoons salt (optional)
• 2 teaspoons dried rosemary
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon ground black pepper
• 76 fluid ounces water
• 1 (29 ounce) can tomato puree
• 3 (6 ounce) cans tomato paste
• Add all ingredients to list

Directions  

• Prep 10 m
• Cook 2 h 30 m
• Ready In 2 h 40 m

1. Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.
2. Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

Curried Coconut Chicken

 Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced

• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• Add all ingredients to list

Directions

• Prep 20 m
• Cook 50 m
• Ready In1 h 10 m

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Chicken Marsala

  A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry
• Add all ingredients to list

Directions

• Prep 10 m
• Cook 20 m
• Ready In 30 m

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Boiled White Coconut Rice

Boiled White Coconut Rice takes the basic Boiled White Rice to another level of taste. This recipe is special because it tastes great on its own without the need for a stew or sauce.
But you can serve it with the following stews and sauces: Coconut Curry Sauce, Mixed Vegetables Curry Sauce or N

Ingredients

• 2 cups (400g) long grain parboiled white rice
• 1 coconut
• ½ cup shrimps
• ¼ cup green peas
• Salt (to your taste)

Notes about the ingredients

1. You can use another type of rice to prepare this but the process of precooking the rice detailed on this page may not apply to other types of rice.
2. Use very mature, sweet coconut.
3. You can add more shrimps and green peas if you wish.
4. You can use tinned coconut milk to prepare this rice but I do not recommend it because tinned coconut milk is tasteless. For a rich taste, use tasty Homemade Coconut Milk.

Cooking Directions

1. Use the coconut to make some fresh Coconut Milk. Click here for details.
2. Set some water in a pot to boil. We will use it to preecook the rice.
3. When it boils, add the rice and cook on medium heat for about 10 minutes.
4. Pour it out in a sieve to drain then quickly cool it down with water.
5. Pour the coconut milk in a clean pot and set it on the stove to boil.
6. When it boils, add the precooked rice stir and make sure the coconut milk is at the same level as the rice. If not top it up with water. See the video below.
7. Add salt and the shrimps.
8. Cover the pot and start cooking on medium heat.
9. When the liquid is almost dry, add the green peas and continue cooking.
10. When all the liquid dries up, the rice should be down. That is if you precooked the rice correctly.

Cabbage Fat-Burning Soup

"This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.

Ingredients

45 m 15 servings 90 cals

• 5 carrots, chopped
• 3 onions, chopped
• 2 (16 ounce) cans whole peeled tomatoes, with liquid
• 1 large head cabbage, chopped
• 1 (1 ounce) envelope dry onion soup mix

• 1 (15 ounce) can cut green beans, drained
• 2 quarts tomato juice
• 2 green bell peppers, diced
• 10 stalks celery, chopped
• 1 (14 ounce) can beef broth
• Add all ingredients to list

Directions

• Prep 20 m
• Cook 25 m
• Ready In 45 m

1. Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

"I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven."

 

Ingredients

1 h 23 m 8 servings 427 cals 

• Meat:
• 4 large chicken thighs with skin
• Seasonings:
• 2 tablespoons ground black pepper, divided
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons salt, divided
• 4 tablespoons peanut oil
• Sauce:
• 5 tablespoons butter

• 1/3 cup honey
• 1 tablespoon sriracha sauce
• 1 tablespoon soy sauce
• 2 teaspoons lime juice
• Vegetables:
• 4 potatoes, chopped
• 2 carrots, chopped
• 1 large yellow onion, chopped
• 1 turnip, chopped
• 1 head garlic, peeled
• 3/4 cup red wine
• Add all ingredients to list

Directions

• Prep 30 m
• Cook 53 m
• Ready In 1 h 23 m

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
3. Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
4. Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
5. Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
6. Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

Lemon Chicken I

Ingredients

4 servings 782 cals

• 1 (3 pound) whole chicken, quartered
• 1 dash garlic powder
• 1 pinch salt
• 1 pinch ground black pepper
• 1 onion, thinly sliced

• 1 green bell pepper, sliced
• 1 lemon, juiced
• 1/2 cup white wine
• 1 pinch dried parsley
• Add all ingredients to list

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.

West African Peanut Stew

 A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.

Ingredients

1 h 5 m 4 servings 731 cals

• 2 tablespoons peanut oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh ginger
• 1 pound chicken, cut into chunks (optional)
• 1 tablespoon crushed red pepper, or to taste

• salt and ground black pepper to taste
• 5 cups chicken stock
• 3 small sweet potatoes, cut into chunks
• 1 (16 ounce) can chopped tomatoes, with liquid
• 1/4 pound collard greens, roughly chopped
• 1 cup chunky peanut butter
• Add all ingredients to list

Directions

• Prep
  20 m
• Cook
  45 m
• Ready In
  1 h 5 m

1. Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
2. Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Chinese Pepper Steak

Ingredients

30 m 4 servings 312 cals

• 1 pound beef top sirloin steak
• 1/4 cup soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger

• 3 tablespoons vegetable oil, divided
• 1 red onion, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 2 tomatoes, cut into wedges
• Add all ingredients to list

Directions

• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. Slice the steak into 1/2-inch thick slices across the grain.
2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
4. Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Footnotes

• Tip
• Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Kashmiri Lamb

 

This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely

Ingredients

2 h 5 m 6 servings 489 cals

• 4 dried red chile peppers (such as cayenne)
• 3 long, green fresh chile peppers (such as Indian Jwala)
• 1 teaspoon cumin seeds
• 1 teaspoon Kashmiri garam masala
• 1 (1 inch) piece fresh ginger root, peeled and grated
• 5 cloves garlic, crushed
• 1/4 cup dried unsweetened coconut
• 3 tomatoes, chopped
• 6 tablespoons vegetable oil

• 2 large onions, thinly sliced
• 2 pounds lamb meat, cut into 1 1/2-inch cubes
• salt to taste
• 1/2 teaspoon ground turmeric
• 1 cup plain yogurt
• 1/2 teaspoon saffron threads
• 20 whole blanched almonds
• 1/4 cup chopped fresh cilantro
• Add all ingredients to list

Direction

• Prep
  35 m
• Cook
  1 h 30 m
• Ready In
  2 h 5 m

1. Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
2. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
3. Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
4. Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
5. Mix in yogurt, saffron, and blanched almonds until well combined.
6. Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
7. Garnish the curry with chopped cilantro before serving.

Footnotes

• Cook's Notes:
• You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!
• Warning. Make this with scotch bonnet or hotter peppers at your own risk!

Coconut Shrimp I

 These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Ingredients

1 h 6 servings 317 cals

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder

• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying
• Add all ingredients to list

Directions  

• Prep
  10 m
• Cook
  20 m
• Ready In
  1 h

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

• Tip
• Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean