Ridgecrest Resort
Recipes We Found Along the Way . . . .
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1-1/2
lbs.
beef roast 1/2 tsp, pepper 2 cloves garlic 1/2 env. onion soup mix 2 tsp. Worcestershire sauce 1 tsp. steak sauce 3 carrots, diced 2 ribs celery, diced 1 green bell pepper, chopped 1 yellow onion, cut into rings 1/2 c. water 1/2 c. tomato juice |
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Cut beef into serving sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of oil. Place the vegetables into bottom of Crockery Pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2- cup tomato juice. Pour this over the meat. turn to low, cover and cook for 7-9 hours. When ready to serve, ladle meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn Crockery Pot to high and thicken liquid with a little flour or cornstarch. NOTE: Keep the Crockery Pot covered as much as possible throughout cooking time. A Crockery Pot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. |
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1 beef chuck pot roast (21/2 pounds) 3 baking potatoes unpeeled and cut into quarters (about 1 pound) 2 carrots, cut into 3/4-inch slices 2 celery, cut into 3/4-inch slices 1 onion, sliced 2 bay leaves 1 tsp dried rosemary leaves 1/2 tsp dried thyme leaves 1/2 cup reduced-sodium beef broth |
| Trim excess fat from meat and discard. Cut into serving pieces; sprinkle with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in Crockery Pot. Place beef over vegetables in Crockery Pot. Pour broth over beef. Cover and cook on low 8 1/2 to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves. 6 servings |
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1 lb. ground beef or turkey 1 med. onion, chopped 1 clove garlic, minced 1/2 c. green pepper, chopped 2 drops Tabasco sauce 1 can tomato sauce (15 oz.) 1 tsp. chili powder 1 c. frozen corn 2 cans chili with beans (16 oz.) 3/4 lb. grated cheese Nacho cheese tortilla chips |
| Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease Crockery Pot and layer in 5 layers, beginning with meat mixture and Nacho cheese tortilla chips, then the corn, chili, and grated cheese. Cover and cook 6 to 8 hours on low. |
| These meatballs are good served over egg noodles. |
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| Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.
Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in meatballs. Cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired. |
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Pick over beans, rinse and soak overnight. Drain and place in crock pot with all ingredients, using enough water to just cover beans. Stir and cover. Cook on low 8 – 10 hours or on high 5 – 6 hours.
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1 boneless rolled pork loin roast (21/2 to 3 pounds) 1 can jellied cranberry sauce (16 oz.) 1 tsp. dry mustard 1/4 tsp. ground cloves 1/2 c. sugar 1/2 c. cranberry juice 2 tbsp. cornstarch 2 tbsp. cold water salt to taste |
| Place pork roast in a slow cooker. In a medium bowl, mash cranberry
sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over
meat. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding
water if necessary, and pour into a saucepan. Bring to a boil over
medium-high heat. Combine the cornstarch and cold water to make a paste;
stir into gravy. Cook and stir until thickened. Season with
salt. Serve with sliced pork.
4-6 servings |
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4 to 5 lbs. spareribs, cut into two-rib pieces salt and pepper 1/2 cup pineapple juice 2 tbsp. garlic-flavored wine vinegar 1/4 cup dry white wine 2 tbsp. soy sauce 2 tbsp. honey 1/2 cup chick broth or bouillon 2 tbsp. cornstarch 3 tbsp. cold water |
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Place spareribs on rack in shallow baking pan. Brown in 400° oven for
30 minutes, turning ribs once. Remove from oven; pour off fat.
Sprinkle ribs with salt and pepper. Place in slow-cooking pot.
Combine remaining ingredients except cornstarch and water; pour over ribs. Cover
and cook on low 7 to 9 hours. Turn control to high. Dissolve
cornstarch in 3 tablespoons cold water. Stir into rib mixture. Cook
10 to 15 minutes or until slightly thickened. Makes 5 to 6 servings |
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1 (6.5 oz.) can crabmeat, drained & cartilage removed 1/2 cup low-cal. mayo or dressing 2 tbsp celery, finely chopped 2 tbsp instant minced onion 1 tbsp lemon juice 1/4 tsp salt dash paprika |
| Mix all ingredients. Cover and refrigerate at least 2 hours until chilled. |
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1 tsp broth 1 cup frozen pearl onions, thawed 1/4 cup red bell pepper, diced 1 cup cranberries 1 small golden delicious apple, cored/pared/chopped 1/2 tsp sugar |
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In a small nonstick pan, heat broth. Add onions and pepper. Cook over medium heat, stirring frequently, about 5 minutes or until pepper is soft. Stir in remaining ingredients. Cover, reduce heat to low and let simmer about 10 minutes. Makes 4 servings. |
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8 oz low-fat cream cheese 1/4 cup wheat bran 1 egg 1/4 cup soy flour 1 cup liquid egg substitute 16 packets sucralose 1 cup mashed banana 1/2 cup ground almonds 1 tsp vanilla 2 tbsp powdered buttermilk 1/2 cup all-purpose flour 2 tbsp ground flaxseed 1/2 cup whole-wheat flour 1 tsp baking soda |
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Coat three small loaf pans with baking spray. In large bowl, mix together cream cheese and one egg until lumps are gone. Add egg substitute, mashed banana, and vanilla. Mix until smooth. Set aside. Mix together very well remaining ingredients. Stir dry ingredients into egg mixture. Spoon batter into loaf pans. Bake 40 to 45 minutes at 350 degrees. 18 slices. |
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1 8-oz can cut waxed beans 1 tbsp chopped parsley 1 8-oz can cut green beans 1 tbsp Worcestershire sauce 1 8-oz can dark red kidney beans 1/2 cup vinegar 1 8-oz can whole baby corn ears 3 packets (artificial) sweetener 1/2 cup chopped onion 1/4 cup canola oil 1/2 cup chopped green pepper 1 tsp celery seed 1/2 cup sliced carrots 1 clove garlic, minced |
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Drain canned vegetables. Place all vegetables in large bowl. Place remaining ingredients into screw-top quart jar. Close jar and shake well. Pour mixture over vegetables and mix well. Cover and chill a minimum of 4 hours. 10 (1/2 cup) servings. |
DISCLAIMER: We hope you enjoy these recipes found on the Internet. More will be added soon. Results are NOT guaranteed!
| For park information or to make reservations, please e-mail Ridgecrest Resort Community or call 352-787-1504 or 1-866-787-1504 |