Crockpot Swedish Meatball Recipe

Crockpot Swedish Meatball Picture

Crockpot Swedish Meatball

A crockpot Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.

SERVES 12 , 60 meatballs

Ingredients

4 slices white bread, finely chopped
2 lbs lean ground beef
4 egg yolks
4 tablespoons chopped fresh parsley
2 tablespoons dried onion flakes
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (10 1/2 ounce) can condensed French onion soup
1/4 cup all-purpose flour
1/4 cup sour cream
1 tablespoon worcestershire sauce

Directions

1.In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).

2.Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.

3.With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.

4.Place in crock pot.

5.In bowl, mix together soup and flour; pour over meatballs.

6.Cook on high until cooked through (about 4 hours); stir.

7.Stir in sour cream and Worcestershire sauce.

8.Serve sprinkled with remaining parsley.

Crockpot Swedish Meatball Recipe by http://www.natalies-recipes.com/ & http://www.recipezaar.com/

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Brunch Cinnamon Coffee Cake Recipe

Brunch Cinnamon Coffee Cake by bigoven.com

Brunch Cinnamon Coffee Cake

Serves/Makes : 12

Ingredients

3/4 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
3/4 cup firmly packed brown sugar
1/2 cup crushed walnuts
1 teaspoon ground cinnamon

Directions

In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition.

Beat in sour cream. Sift together the flour, baking powder, soda, salt, and nutmeg. Add to mixture and beat well. Pour into a buttered and floured 9 x 13 inch pan.

Combine brown sugar, walnuts and cinnamon and mix well. Sprinkle over batter. Cover and chill overnight. Uncover and bake in a preheated 350 oven for 35 to 40 minutes.

Brunch Cinnamon Coffee Cake Recipe by cdkitchen.com

Orange Braised Lamb Shanks Recipe

Orange Braised Lamb Shanks Pictire by howstuffworks.com

Orange Braised Lamb Shanks

Ingredients

4 lamb shanks
1 carrot, diced finely
1 medium onion, diced finely
2 celery sticks, diced finely
30-45ml/2-3 tbsp olive oil
few sprigs fresh thyme
2 bay leaves
2 garlic loves, finely chopped
2 oranges, juice and finely grated zest (no pith)
1 lemon, juice and finely grated zest (no pith)
4 tbsp sieved roasted tomatoes (or 1 tbsp concentrated tomato purée)
½ bottle white wine
250ml/8½fl oz lamb stock (or water)
salt and pepper
fresh parsley, chopped

Method

1. In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.

2. Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice). Bring to the boil and lower to a gentle simmer.

3. Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.

4. Transfer to the casserole dish and cover with its lid. Cook in a preheated slow-moderate oven (about 150C/300F/Gas 2) until the meat is completely tender and coming off the bone.

5. Remove the shanks from the pan and keep warm while you finish the sauce. Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity. Boil to reduce if you think it needs it.

6. Stir in the reserved juice to refresh the citrus flavour.

7. Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over. Sprinkle each shank with a little parsley and a pinch of the reserved zest.

Serves 4

Orange Braised Lamb Shanks Recipe by Hugh Fearnley-Whittingstall

Hungarian Goulash Crock Pot Recipe

Hungarian Goulash Crock Pot

With so many Hungarian Goulash recipes out there, how do you know what's authentic? Dumplings or not, stew or thicker, noodles or plain.

Recipe Ingredients

2 lbs beef stew meat, cut into 1 inch cubes
1 large onion, sliced
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/4 cup flour

Directions

1.Place meat in crockpot and cover with sliced onion.

2.Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.

3.Cover and cook on low for 8 to 10 hours.

4.Turn control to high.

5.Dissolve flour in a small amount of cold water and stir into meat mixture.

6.Cook on high for 10 to 15 minutes or until slightly thickened.

7.Serve over noodles or rice.

Hungarian Goulash Crock Pot Recipe by recipezaar

Perfect Recipes for Having People Over (Hardcover)

Perfect Recipes for Having People Over (Hardcover)


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From Publishers Weekly

Anderson revives the art of entertaining in this unthreatening collection of simple but elegant dishes, following her successful The Perfect Recipe (which won a Julia Child Award), Cooksmart and How to Cook Without a Book. She focuses on moderately easy, stick-to-your-ribs, crowd-pleasing dishes that can be made in bulk (for up to 20 people). Categorizing her recipes by occasion, she offers dishes like Buttermilk-Honey Fried Chicken Fingers, or Sausage and White Bean Soup for an informal "Kitchen Gathering," and Easy Baked Risotto, and Butter-Roasted Lobster Tails for ooh-la-la blowouts "In the Dining Room." For an "Outdoor Affair," Shish Kebabs and Sear-Ahead Steaks or Salmon do nicely, while "Breakfast for Company" consists of dishes like Orange Cream Cheese Strata with Cranberries and Walnuts. Recipes for appetizers, soups, salads, side dishes, breads, desserts and even drinks fill in the gaps, while Anderson helpfully answers anticipated questions for each recipe: When should I serve it? Any shortcuts? How far ahead can I make it? What should I serve with it? What about leftovers? Throughout, Anderson's easygoing tone and reassuring attitude will relax any nerve-jangled host or hostess. This is not a book for master chefs, certainly, but it delivers solid dishes sure to impress the average dinner party crowd. Photos. (Sept. 14) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

Hardcover: 320 pages
Publisher: Houghton Mifflin (September 14, 2005)
Language: English
ISBN-10: 0618329722
ISBN-13: 978-0618329724
Product Dimensions: 10.3 x 8.2 x 1 inches
Shipping Weight: 2.5 pounds
Amazon.com Sales Rank: #7,076 in Books

Perfect Recipes for Having People Over (Hardcover) by amazon