Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.
29 Ounce can tomato puree
14 1/2 Ounce can of diced tomatoes with basil, drained
1 Can mushrooms, drained
1 Small onion, chopped
1 Small pepper, chopped
15 Ounce container of cottage cheese or ricotta
11/2 Cups of mozzarella
1/2 Cup Parmesan cheese
2 Cups of uncooked ziti
1 Pound loose sweet sausage
2 Tablespoons fresh parsley
Basil and oregano to taste
Cook ziti until al dente or firm.
Fry sausage in skillet on stove with pepper and onion.
Once sausage is browned add puree, diced tomatoes, mushrooms, and spices. Heat through.
Add pasta to sauce.
Blend cottage cheese or ricotta with 1 egg, Parmesan cheese, and 1 Cup of mozzarella cheese.
Scoop 1/2 of the sauce and pasta in bottom of Crock-Pot® slow cooker.
Cover with cheese mixture
Cover with rest of sauce, pasta, & meat mixture.
Top with remaining 1/2 Cup of mozzarella cheese , sprinkle with a little more Parmesan cheese, parsley, and spices to taste.
Cover; cook on High for 1 hour and 30 minutes or 2 hours on Low.
1 cup smoked mozzarella, grated
1/2 cup Parmigiano Reggiano, grated
8 ounces cream cheese
1 garlic clove, minced
12 ounces thawed frozen spinach, chopped
10-12 artichoke hearts (the equivalent of one jar or can), cut into quarter-inch pieces salt and pepper, to taste
Place all cheeses into the slow cooker, then add the remaining ingredients.
Cover and cook on high, stirring occasionally to make sure the cheese doesn’t burn or stick.
The dip should be ready after approximately 2 hours, or until the cheese is completely melted.
Stir and season with salt and pepper
Serve warm with tortilla or pita chips
Combine drained tomatoes, garlic, oregano, salt and pepper in bowl.
In another bowl, combine ricotta cheese, parsley and Parmesan cheese.
Spoon 1/3 to 1/2 cup of tomato mixture onto bottom of slow cooker stoneware.
Layer the following into the Crock-Pot® slow cooker:
Uncooked noodles (okay to break them to fit).
Leaves of spinach.
Drop dollops of ricotta mixture.
1/3 to 1/2 cup tomato mixture.
Sprinkle mozzarella on top.
Repeat layers with other ingredients 2 to 3 times.
Finish by sprinkling mozzarella on top of final layer.
Cover; cook on High for 2 hours or on Low for 3 to 4 hours.