Ravioli in Cream Sauce

Ravioli in Cream Sauce
Sonja Booker - Salt Lake City, UT

This recipe is so quick, easy, and delicious!

Ingredients
1 pkg. Beef Ravioli (Bertonelli sells a spicy beef and sausage ravioli that's really good)
2 T. Butter
1 8 oz. pkg Sliced Mushrooms
2 Garlic Cloves, minced
1 tsp. Dry Italian Seasoning
1 can Rotel Tomatoes
1 C. Whipping Cream
1/2 C. Parmesan
1/2 tsp. Salt
Optional: crushed red peppers


Cooking Instructions
Prepare Ravioli as directed.  In separate pan melt butter and saute mushrooms and garlic.  Stir in diced tomatoes, seasoning, salt, and cream.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Add cheese to sauce.  Mix sauce and ravioli.

Serving
For a variation on recipe add cooked chicken and serve over angel hair pasta.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Kayley Meinzer - Lehi, UT

Ingredients

16 oz bottle of salsa (I prefer mild pase picante)

18 oz jar of Red Plum Jelly (I think smuckers is the only one that makes it)

1 pkg frozen meatballs (costco has awesome frozen turky meatballs that I use) I have made my own meatballs and that works great as well

Instructions

Put all ingredients in the crock pot on low for 4 hours.

Serving

Serve over rice.

Crock Pot Lasagna

Crock Pot Lasagna 

Kari Baltz - Newton, NJ

Ingredients

1 lb lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

12 ounces cottage cheese 

1/2 cup grated parmesan cheese or asiago cheese

12 ounces lasagna noodles, uncooked

16 ounces shredded mozzarella cheese 

Directions 

Brown ground beef, onion and garlic. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used. Cover and cook on low for 4 to 5 hours.

Flemish Beer Stew

Flemish Beer Stew 
Claire Evans - Lewisville, TX 

I leave my celery in large pieces so I can remove it from the stew, because I don’t like celery but the flavor is a nice addition.
 

Serves 6 

Ingredients 
2 1/2 pounds lean beef stew meat, cut in 1-inch cubes 
1 large onion, chopped
2 cloves garlic, minced 
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth
1 can chopped seasoned tomatoes, 12 oz
2 teaspoons salt
1/2 teaspoon pepper 
1 teaspoon oregano
3 tablespoons melted butter 
1/3 cup flour

 

Instructions

Place all ingredients, except potatoes & Carrots and butter & flour in the Crock Pot; mix well. Cover and cook on low for 6 hours.  Add Potatoes and carrots and continue cooking 2 more hours until tender

Remove juice including some of the onion, garlic, and tomatoes and puree in a blender.

Add back to stew with melted butter and flour mix; Taste and adjust seasonings.

Turn to high and cook until thickened, about 15 to 20 minutes.

French Dip Sandwiches

French Dip Sandwiches
Mackenzie Day - Philadelphia, PA

My sister-in-law, Kari made these when we went to visit and they were so delicious I had to have the recipe.  I love a good French Dip and these are the best... of course, it's all in picking the right roll.

*I use the juices from the bottom of the crockpot as au jus, but you can also buy additional au jus at the store and combine with the juices from the crockpot for a stronger flavor.

Ingredients
3 lb. Beef Round Roast
2 c. Beef Broth
1 pkg. Onion Soup Mix (Lipton)
1 Large Onion
1/2 c. Red Wine
Seasonings to taste: Garlic Salt, Pepper, Seasoning Salt
Baguettes
Swiss or Provolone Cheese

Serves 8 - 10

Instructions
Combine the broth, wine and the onion soup mix.  Set aside.
Slice Onion and place in the bottom of the crockpot.
Lay the roast on top of the onions.
Season the roast with seasonings (the ones I used are above, but you can get creative here)
Pour the broth/wine/soup mix over roast.
Cook on low 6 - 8 hours (or on high about 4 hours)
 
Serving
Dish beef and onions onto warm baguettes.  Add cheese.  Serve each sandwich with a cup of Au jus.  Enjoy!!!

Red Wine and Porcini Pot Roast

Red-Wine & Porcini Pot Roast 

Sarah Drown & Ryan Baltz - Dallas, TX 

Ryan was craving pot roast & I found this yummy recipe on Epicurious. It was delicious! I added more garlic & cooked everything in the slow cooker for 6-hours on low. Where it tells you to crush the tomatoes with your hand (that was really messy), so I just used a spoon to mash them. 

6 - Servings 

Ingredients

1 cup low-salt chicken broth or beef broth

1/2 ounce dried porcini mushrooms

1 4-pound boneless beef chuck roast, trimmed

2 tablespoons extra-virgin olive oil

1 large onion, coarsely chopped

2 celery stalks with some leaves, cut into 1/2-inch-thick slices

3 garlic cloves, smashed

1 tablespoon chopped fresh marjoram plus sprigs for garnish

1 28-ounce can whole peeled tomatoes, drained

1 cup dry red wine

Vegetable oil

Maple syrup 

Cooking Instructions

Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.

Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.

Return beef and any accumulated juices to pot. Cook on low in slow cooker for 6-hours.

Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

Flank Steak Fajitas

Flank Steak Fajitas
Amber Lynch - Park City, UT

Ingredients
2 lb Flank Steak
1 onion thinly sliced
1 Red pepper thinly sliced
2 garlic cloves pressed
1 jalapeño seeded and chopped
2 tsp. chili powder ( I use a little more than 1 tsp)
1/2 cumin
1 tsp salt
1/4c vegetable oil
1 tbsp. fresh lemon juice

Instructions

Cut meat against the grain 1/4 inch strips.  Mix everything but the meat together in a bowl.  Place meat in slow cooker pour mixture on top.  Cook on low for 6-7 hours or on high for 4-5 hours.  Enjoy!!

Shredded Beef Tacos

Shredded Beef Tacos

Kirsten Fuller - Bountiful, UT

Super easy and yummy!

Instructions
Put beef roast in a slow cooker sprayed with nonstick or vegetable oil, sprinkle taco seasoning over it and pour a jar of salsa over it. Let cook on low for 8-10 hours then either cut up or shred for tacos.