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Dueling Crockpots
Crockpot #1:
Fish & Vegetable Soup INGREDIENTS: 1 sm cucumber 5 cups chicken broth 1 clove garlic, crushed Ground pepper and Salt, to taste 1/2 lb. white fish*, cut into 1/2-inch cubes 1/2 lb. shrimp pieces 1/2 lb. sliced mushrooms (button work fine) 1/4 cup sliced green onions 1 14-oz. can tomatoes, diced METHOD: Cut cucumber lengthwise into halves; remove seeds. Cut each half crosswise into thin slices. Add chicken broth, garlic, cucumber, pepper, salt, mushrooms, tomatoes, fish and shrimp to crockpot. Cook on High for two hours. Add sliced green onions as garnish. * Cod, Snapper Crockpot #2: Mexican Chicken INGREDIENTS: 6 boneless chicken breast halves, skin on 1 medium onion, thinly sliced 1/2 cup corn oil, but vegetable oil can be subbed 12 each green pitted olives 4 cups tomatoes, chopped 2 ribs celery, chopped 2 cloves garlic, crushed 2 *FRESH* bay leaves 1/2 cup chicken stock 1 tsp. salt 1/2 tsp. red flake pepper 1/2 cup sliced mushrooms Optional: Fresh whole jalapenos METHOD: In a 10-inch skillet, brown onion and garlic until starting to caramelize, add chicken breast and brown both sides, cooking skin-side down first; set aside for later use. In second crockpot, put all remaining ingredients inside. Cook for two hours. Place chicken, skin sides up, at top level. Add fresh jalapenos as garnish Serve with a heavy red and relax. The Ranger |
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Dueling Crockpots
Just sending as I see them... On Fri, 2 Jan 2004 17:26:34 -0800, "The Ranger" > wrote: >Crockpot #1: >Fish & Vegetable Soup > >INGREDIENTS: > 1 sm cucumber > 5 cups chicken broth > 1 clove garlic, crushed > Ground pepper and Salt, to taste > 1/2 lb. white fish*, cut into 1/2-inch cubes > 1/2 lb. shrimp pieces > 1/2 lb. sliced mushrooms (button work fine) > 1/4 cup sliced green onions > 1 14-oz. can tomatoes, diced > >METHOD: > Cut cucumber lengthwise into halves; remove seeds. Cut each half >crosswise into thin slices. Add chicken broth, garlic, cucumber, pepper, >salt, mushrooms, tomatoes, fish and shrimp to crockpot. Cook on High for two >hours. Add sliced green onions as garnish. > >* Cod, Snapper > > > >Crockpot #2: >Mexican Chicken > >INGREDIENTS: > 6 boneless chicken breast halves, skin on > 1 medium onion, thinly sliced > 1/2 cup corn oil, but vegetable oil can be subbed > 12 each green pitted olives > 4 cups tomatoes, chopped > 2 ribs celery, chopped > 2 cloves garlic, crushed > 2 *FRESH* bay leaves > 1/2 cup chicken stock > 1 tsp. salt > 1/2 tsp. red flake pepper > 1/2 cup sliced mushrooms > Optional: Fresh whole jalapenos > > >METHOD: > In a 10-inch skillet, brown onion and garlic until starting to >caramelize, add chicken breast and brown both sides, cooking skin-side down >first; set aside for later use. In second crockpot, put all remaining >ingredients inside. Cook for two hours. Place chicken, skin sides up, at top >level. Add fresh jalapenos as garnish > Serve with a heavy red and relax. > >The Ranger > |
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