2 tbs. butter or margarine
1 cup onion, chopped
2 tbs. buttermilk biscuit mix
1 1/2 cups water
1 6 oz. can tomato paste
1 tsp. salt
1/4 tsp. sugar
1 bay leaf
1/8 cup jalapeno pepper
1/2 cup celery, chopped
1/2 pound frozen shrimp, thawed, shelled and cleaned
In a skillet, melt the butter, add the onion and cook slightly. Add the biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and add to stoneware along with onion mixture. Cook on Low for 7 to 9 hours.
1 pound ground beef, 95% lean meat ( 93% lean 7% fat lean ground (extra beef) )
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger ( minced )
1 tablespoon tomato paste
1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon red pepper flakes to taste
green onion ( for garnish )
Add beef to slow cooker and break it up into small chunks with a spoon.
In a small bowl, stir together the brown sugar, soy sauce, sesame oil, garlic powder, red pepper, ginger and tomato paste. Stir into the slow cooker and really coat the beef.
Cover and cook on LOW for about 3-4 hours.
Stir again, breaking up chunks.
5. Serve beef and sauce over rice and garnish with green onion.
3 turkey thighs
salt and pepper
1 pkg. enchilada sauce mix
1 (6 oz.) tomato paste
1/2 cup. water
2 cup. grated jack cheese
1/2 cup. sour cream
1/4 cup. sliced green onions
Cut each thigh in half. Remove bone. Sprinkle with salt and pepper. Place in slow cooker. Combine enchilada sauce, tomato paste and water. Spread mixture on top of thighs. Cover pot. Set on low and cook until tender or 6 hours. Turn control to high, add cheese and stir until cheese melts. Place in shallow casserole to serve. Spoon on sour cream. Sprinkle on green onions and garnish with sliced ripe olives.
3 to 4 Pounds whole chicken
1 Teaspoon salt
1/2 Teaspoon pepper
1/2 Teaspoon paprika
1/2 Teaspoon garlic powder
6 Ounces tomato paste
1/2 Cup beer
3 Ounces stuffed olives with liquid
Place the chicken in the stoneware.
Season with salt, pepper, paprika and garlic.
Mix tomato paste and beer together and pour over chicken.
Cover; cook on Low 8 to 10 hours or on High 4 to 5 hours.
Serve with rice.
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons flour
1 tablespoon oil
1 large onion, diced
1 pound potatoes, peeled and cubed
1 can (14 1/2 ounces) beef broth
3 tablespoons tomato paste
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Caraway Seed
1 green bell pepper, cut into 2-inch pieces
Coat beef with flour. Heat oil in large skillet on medium-high heat. Add beef; cook in batches until browned on all sides. Add onion; cook about 3 minutes, stirring occasionally.
Place potatoes in slow cooker. Top with beef and onions.
Mix broth, tomato paste, paprika, garlic salt and caraway seed in small bowl. Pour over beef. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir in bell pepper during the last 15 minutes of cooking. Thicken with additional flour, if desired.