470 Crock Pot Recipes by GoldenStarEbooks editors PDF

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In a 3 1/2 or 4 qt. crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6 servings * Prep time: 20 min. Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp.

Drain. In crock pot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8. BEEF BURGUNDY #1 2 slices bacon -- chopped 2 pounds sirloin tip or round steak -- cut in 1 inch cubes 1/4 cup flour 1 teaspoon salt 1/2 teaspoon seasoned salt 1/4 teaspoon marjoram 1/4 teaspoon thyme 1/4 teaspoon pepper 1 clove garlic -- minced 1 cube beef bouillon -- crushed 1 cup Burgundy wine 2 tablespoons cornstarch In large skillet cook bacon several minutes.

You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets. uk/Vinnys-A1-Store 1 c chopped cashews 2-3 T tamari sauce 2 minced scallions Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture.

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470 Crock Pot Recipes by GoldenStarEbooks editors

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