Pad Thai with Chicken and Shrimp

Ingredients

1 tablespoon soy sauce

1 tablespoon water

1 tablespoon creamy peanut butter

1 teaspoon Asian chili paste, such as sambal oelek

3 tablespoons canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)

4 ounces boneless, skinless chicken breast or thigh, sliced into strips

12 medium to large shrimp, peeled and deveined

1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained

1 tablespoon packed light brown sugar

1 tablespoon cider vinegar

Chopped Romaine lettuce, for garnish

Mung bean sprouts, for garnish

Lime wedges, for garnish

Fresh cilantro leaves, for garnish

Chopped peanuts, for garnish

Directions
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and
ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry
until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to
coat.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through,
about 2 minutes.
Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean
sprouts, lime, cilantro and chopped peanuts.

Slow Cooker Chicken with Mushroom Wine Sauce

Ingredients

1.

2.

1 (10.75 ounce) can condensed cream of mushroom soup

1 teaspoon dried minced onion

1 teaspoon dried parsley

1/4 cup white wine

1/4 teaspoon garlic powder

cup milk

1 (4 ounce) can mushroom pieces, drained

salt and pepper to taste

4 boneless, skinless chicken breast halves (or drum sticks)

In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces.
Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.
Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.

Serve over pasta or rice

One-Pan Baked Chicken & Sweet Potatoes

1/4 cupKraft Zesty Italian Dressing
3 Tbsp. brown sugar
1 Tbsp. chopped fresh thyme
1-1/2 lb. (675 g) sweet potatoes (about 3), cut into 3/4-inch-wide wedges
1 chicken (3 lb./1.4 kg), cut into 8 pieces
Make It
HEAT oven to 375F.
MIX dressing, sugar and thyme in large bowl. Add potatoes; toss to coat. Transfer
potatoes to 17x11-1/2x3/4-inch pan, reserving dressing mixture in bowl.
ADD chicken to reserved dressing mixture; toss to coat. Place in pan with potatoes.

BAKE 1 hour or until potatoes are tender and chicken is done (170F). Transfer
chicken and potatoes to platter. Strain drippings from pan; pour strained sauce over
chicken.

Bruschetta Appetizer Tart

box Pillsbury refrigerated pie crusts, softened as directed on box
1
cup chopped plum (Roma) tomatoes (3 medium)
1/3
cup chopped fresh basil leaves
2
teaspoons olive oil
1
clove garlic, finely chopped or 1/4 teaspoon garlic powder
1/2
cup shredded Parmesan cheese (2 oz)

1 Heat oven to 425F. Remove pie crust from pouch; unroll on ungreased cookie sheet.
Bake 6 to 8 minutes or until light golden brown.
2 Meanwhile, in medium bowl, combine all remaining ingredients except cheese.

3 Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with
cheese.

4 Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden
brown. Cut into wedges. Serve warm

Garlic Herb and Salmon Empanadas

1
box Pillsbury refrigerated pie crusts, softened as directed on box
6
oz smoked salmon, flaked
1
package (5.2 oz) Boursin cheese with garlic and herbs (can use goat cheese)
1
tablespoon chopped fresh chives, if desired

1 Heat oven to 425F. Line large cookie sheet with parchment paper or spray with cooking
spray. Remove pie crusts from pouches; place flat on work surface. Cut each into 4 wedgeshaped pieces.

2 In small bowl, mix salmon and cheese. Spread about 2 tablespoons mixture evenly over
half of each crust wedge to within 1/4 inch of edges. Brush crust edges with water. Fold
untopped dough over filling, forming triangle; press edges to seal. Place on cookie sheet.

3 Bake 12 to 17 minutes or until golden brown. Immediately remove from cookie sheet;
place on wire rack. Cool 10 minutes.

Slow-Cooker Cheesy Chicken & Potatoes

1 largegreen pepper, chopped
1 lb. (450 g) red potatoes (about 3), very thinly sliced
1 tsp.paprika
8 smallbone-in chicken thighs (1-1/2 lb./675 g), skin removed
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/2 cupCheez Whiz Cheese Spread
1 Tbsp.Worcestershire sauce
1/4 cup chopped fresh parsley
Make It
PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes.
Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and
remaining thighs. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep
warm. Set slow cooker on HIGH. Add Cheez Whiz and Worcestershire sauce to
reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until Cheez Whiz
is completely melted and sauce is well blended. Spoon over chicken and vegetables;
top with parsley.

Hawaiian Pork

2 1/2 pounds pork, cut in 1" cubes

4 tablespoons oil
1 medium onion, sliced
1 1/2 cup pineapple juice
1/2 cup water
1/2 cup vinegar
1/2 cup brown sugar
1 1/2 teaspoon salt
1 can pineapple chunks
2 tablespoons soy sauce
5 tablespoons cornstarch
1/2 cup water

DIRECTIONS:
Brown pork cubes and onion slices in hot oil in cooker. Add pineapple juice, water, vinegar,
brown sugar and salt. Cover, set control and cook for 12 minutes after control jiggles. Reduce
pressure instantly. Add diced green pepper, pineapple chunks and soy sauce. Add cornstarch
mixed with water and cook until thickened, stirring constantly. Serve over rice.
Fettuccini Carbonara

5 teaspoons olive oil

4 shallots, diced

1 large onion, cut into thin strips

1 pound bacon, cut into strips

1 clove garlic, chopped

1 (16 ounce) package fettuccini pasta

3 egg yolks

1/2 cup heavy cream

3/4 cup shredded Parmesan cheese

salt and pepper to taste

Directions
1.

Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and
bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

2.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.
Drain pasta, then return it to the pot.

3.

In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture
over the pasta, then stir in the cream mixture. Season with salt and pepper

Easy Cheesy Mac & Cheese

2 cups elbow macaroni, uncooked
1 onion, chopped
2 Tbsp.butter
2 Tbsp.flour
2-1/2 cupsmilk
3 cupsKraft Mozza-Cheddar Shredded Cheese, divided
Garlic poweder, to taste
Make It

PREHEAT oven to 350F. Cook macaroni as directed on package. Meanwhile, cook onions in
butter in large saucepan on medium heat 3 min. or until tender, stirring occasionally. Add flour;
cook and stir 1 min. Add milk; cook 5 min., stirring constantly. Reduce heat to low; simmer 10
min. Remove from heat. Stir in 2 cups of the cheese.
DRAIN macaroni. Add to cheese sauce; toss to coat. Spoon into greased casserole dish; sprinkle
with remaining 1 cup cheese.
BAKE 20 min. or until heated through.

Best Blueberry Pancakes

Ingredients

1 1/3 cups all-purpose flour

3 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1 egg

1 cup milk (or buttermilk is great too, if you have it)

3 Tbsp. melted butter or vegetable oil
1/4 tsp. vanilla
1 cup fresh blueberries (* or frozen, see note below)

In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg thoroughly then
add milk (or buttermilk) and combine thoroughly.
Make a well in the dry ingredients and slowly add the egg-milk mixture. Add the melted butter and
vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
Drop by 1/4 cupfuls on medium-hot pancake griddle or non-stick pan. Sprinkle with fresh
blueberries. Cook pancakes until they are filled with bubbles and the under-side in golden brown.
Turn and brown the other side.
Serve with butter, maple syrup and a dusting of icing sugar.

Slow cooker whole chicken

1 bottle of barbecue sauce
Put on low for 10 hours
Chicken a la King

1 (4.5 ounce) can mushrooms, drained, liquid reserved

1 green bell pepper, chopped

1/2 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons chicken bouillon powder

1 1/2 cups milk

1 1/4 cups hot water

4 cooked, boneless chicken breast halves, chopped

4 ounces chopped pimento

Directions
1.

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5
minutes. Remove from heat.

2.

Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove
from heat.

3.

Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil
and stir for 1 minute.

4.

Stir in chicken and pimiento. Heat through

Left-Over Chicken Carcass Soup

1 chicken carcass

6 cups chicken broth

1 1/2 kosher tsp salt

1/2 teaspoon pepper

1 onion

6 carrots, cleaned and sliced

2 stalks celery & leaves, washed and cut

1/2 teaspoon dill

10 ounces egg noodles, cooked

Directions:
1. Place broth, water, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot.
2. Bring to a boil then simmer at least 2 hours.
3. Using a cheese cloth strainer. pour soup over and into another pot.
4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot
of soup. Discard the rest of the bones and cooked veggies.

5. Add the remaining 4 carrots and stalk of celery to the soup.

6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
7. Put cooked noodles into the pot and serve!

The Best Chicken Soup Ever1 gallonwater

1 (2 to 3 pound)whole chicken

3 stalkscelery with leaves, chopped

1 poundbaby carrots
2onions, chopped

2 cubesbeef bouillon, crumbled

1 packetchicken noodle soup mix

2 (14.5 ounce) canslow-sodium chicken broth
1 pinchdried thyme

1 (8 ounce) packagefarfalle (bow tie) pasta

Directions
1.

Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then
reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place
in a bowl until cool enough to handle.

2.

Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot.
Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme,
poultry seasoning, basil, peppercorns, bay leaves and parsley.

3.

Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender
and flavors are well blended, up to 90 minutes.

4.

Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage

1.5 cups diced onion

2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
(or pasta sauce)
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
Add pepper flakes and hot sauce
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage
and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant,
about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and
reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle
with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Read More http://www.kevinandamanda.com/recipes/dinner/spicy-sausagepasta.html#ixzz26doT8NsB

PARMESAN-CRUSTED PORK CHOPS

Ingredients

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cups freshly grated Parmesan

4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)

Salt and freshly ground black pepper

6 tablespoons olive oil (use butter)

Lemon wedges, for serving

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a
third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with
the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs,
patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if
necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
Transfer the chops to plates and serve with lemon wedges.

Slow-Cooker Bacon Jam

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

Directions
1.

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly
browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1
tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are
translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring
and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to
combine.

2.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4
hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight
containers, up to 4 weeks.

Tzatziki - Cucumber Yogurt Dip

Ingredients:

3 tbsp. olive oil

1 tbsp. vinegar

2 cloves garlic, minced finely

1/2 tsp. salt

1/4 tsp. white pepper

1 cup plain yogurt

1 cup sour cream (optional)

2 cucumbers, peeled, seeded and diced (discard part with seeds, diced very finely and press
into strainer to squeeze out all water)
Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix delicately until well combined. Using
a whisk, blend the yogurt with the sour cream (optional). Add the olive oil mixture to the yogurt
mixture and mix well. Finally, add the cucumber. Chill for at least two hours before serving.

Chick Pea and Spinach Curry

1 tbsp olive oil
1 lge brown onion, finely chopped
2 cloves garlic, finely chopped
2cm piece ginger, finely chopped
2 tsp ground cumin
1 tsp ground tumeric
1 tbsp medium curry paste
1 tbsp tomato paste
400gm tinned diced tomatoes
300ml vegetable stock
400 gms loose leaf spinach
400gm tinned chick peas, drained
1 tsp garam masala

1. heat oil in a large frypan on med-high heat

2. add onion, garlic, ginger to pan, stir for 3-5mins
3. add cumin, tumeric, curry paste, tomato paste, tinned tomato, cook further 2-3
mins

4. add vegetable stock, reduce heat and simmer for 15 mins

5. add spinach in handfuls, allowing to wilt before adding the next
6. add chick peas, stir through for 3-4 mins
7. stir garam masala through before serving
Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients

2 cups(500 mL) all-purpose flour

2 tsp baking powder (10 mL)

2 tsp cinnamon (10 mL)

1 tsp baking soda (5 mL)

3/4 tsp salt (4 mL)

1/2 tsp nutmeg (2 mL)

3/4 cup granulated sugar (175 mL)

3/4 cup packed brown sugar (175 mL)

3 eggs

3/4 cup vegetable oil (175 mL)

1 tsp vanilla (5 mL)

2 cups grated carrots (500 mL)

1 cup drained crushed canned pineapple (250 mL) put in food processor

1/2 cup chopped pecans (125 mL)

Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In
separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth;
pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans.
Spread in prepared pan.
Bake in centre of 350F (180C) oven for 40 minutes or until cake tester inserted in centre comes
out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room
temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let
thaw before continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar,
one-third at a time, until smooth. Spread over top of cake.
How to make carrot cake cupcakes:
We retested this recipe as cupcakes, and we're happy they came out great. Spoon
the batter into 22 paper-lined muffin cups. Bake in 350F (180C) oven until cake
tester
inserted in centre of several comes out clean, about 25 minutes. Transfer cupcakes
to rack; let cool completely. Frost with cream cheese icing.
One caution: When adapting baking recipes at home, remember that your results
may vary. Most cakes can be made into cupcakes, but sponge and angel food cakes
are not ideal candidates. In all cases, you'll have to adjust the cooking time, so keep
a close eye on your cupcakes to avoid overbaking them.

Crock Pot Beef Barley Soup

1 lb cubed beef stew meat

2 cups carrots, sliced thin

1 cup celery, thin sliced

3/4 cup chopped green pepper

1 large onion, diced

1/2 cup barley

1/4 chopped parsley

4 beef bouillon cubes

1 (10 ounce) can beef broth

2 teaspoons salt

3/4 teaspoon dried basil

2 tablespoons catsup

5 cups water

Paprika, pepper, oregano

Optional: frozen beans, corn

Directions:
Layer in crock pot.
Vegetables and meat.
beef broth, and spices.
Cover with water.
DO NOT STIR.

Cover and cook on low for 4-5 hours. Add frozen beans, corn and barley; cover and
cook on low 2 hours longer or until barley, beef and vegetables are tender.

Slow-Cooker Beef and Tomato Stew

Ingredients

1 tablespoon extra-virgin olive oil

1 large yellow onion, diced small
3 medium carrots, cut into 1/4-inch rounds
3 celery stalks, cut into 1/4-inch pieces
2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
1 can (28 ounces) crushed tomatoes
1 cup low-sodium chicken broth
3 garlic cloves, smashed and peeled
Coarse salt and ground pepper
4 cups cooked brown rice
1/3 cup chopped fresh parsley

Directions
1.

In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until
vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes,
broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.

2.

Cover and cook on high, 6 hours, stirring occasionally.

Cook's Note
To store, refrigerate stew in an airtight container, up to 3 days, or freeze, up to 3 months.
Eat Smart: Use Greek yogurt in place of sour cream to garnish chilis and stews to get creamy tang without the fat.
Ask your butcher to trim away most of the fat from the beef chuck; it will still become tender and flavorful in a slow
cooker. Use bulgur in place of brown rice, if you like.

Slow-Cooker Garlic Chicken with Couscous

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
6 garlic cloves, halved
2 teaspoons dried thyme
1 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
1 cup couscous
Chopped fresh parsley, for serving

Directions
1.

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken,
skin side down, until skin is golden brown, about 4 minutes.

2.

Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with
chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to
slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook
couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with
parsley.

Braised Lamb Shanks with Caramelized Onions

Lamb Shanks

4 tablespoons olive oil

1 pound onions, sliced

2 tablespoons chopped fresh rosemary or 2 teaspoons dried

6 3/4- to 1-pound lamb shanks

all purpose flour

2 1/2 cups dry red wine

2 1/2 cups canned beef broth (did not use)

1 1/2 tablespoons tomato paste (or tomato sauce)

2 bay leaves

For lamb shanks:

Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced
onions and saut until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary.
Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons
olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and
cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to
plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth,
tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves.
Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb
shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning
lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Braised-Lamb-Shankswith-Caramelized-Onions-and-Shallots-1197#ixzz2LmY4mpmP

Slow Cooker Congee
Ingredients

8 cups of broth (preferably duck, chicken, or pork), water, or a mix

3/4 cup medium- or short-grain white rice, uncooked, washed twice

1 cup shredded duck or pork, cooked (can put pork chops in frozen)

2 century eggs, diced

2 thin slices of ginger

salt to taste- white pepper to taste

Optional Post-Cooking Ingredients

green onion, thinly sliced, for garnish

peanuts, for garnish

dash of sesame oil

Method

1.

Wash the rice. Measure it out to a small container and fill it will water. Swish it around and rub it
between your hands. The water will be cloudy. Drain the dirty water and repeat.

2.

In a slow cooker, put the rice, broth, and ginger. Cook on low for 12-16 hours. If you're pressed for
time, you can put the slow cooker on high for less time.

3.

Half an hour before serving, add the shredded meat and eggs. Season with salt and pepper to
taste. Remove the ginger slices when the cooking is done.

4.

To serve, ladle congee into a bowl. Top with a scatter of peanuts, green onion, and dash of
sesame oil, if using.

Braised Bottom Round Roast

Braising makes this bottom round roast tender and delicious. Serve this roast with mashed potatoes
and your choice of vegetables for a fabulous family dinner.

Ingredients:

1 beef bottom round roast, about 3 to 4 pounds

2 cloves garlic, finely minced

salt and pepper

3 to 4 slices bacon, cut in half crosswise

1 cup chopped onion

1 cup apple juice

1 can (10 3/4 ounces) condensed beef broth

4 tablespoons cider vinegar

Preparation:
Rub beef roast with the garlic and sprinkle generously with salt and pepper. Rub all over with the finely
minced garlic.
Heat oven to 325.
In a large Dutch oven or covered oven-safe pot, cook the bacon with onion until onion is softened.
Remove bacon and onion to a plate and sear the roast in the drippings on all sides. Add the onion and
bacon back to the pan along with the apple juice and beef broth. Stir in the vinegar.
Cover and bake for 2 1/2 to 3 hours, until very tender.