French Dip Sandies

Recipe from: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/detail.aspx

Original Recipe Yield 9 servings

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

*I add garlic, onion salt, worchestire and use heavy beer

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Amount Per Serving  

Calories: 413 

Total Fat: 18.1g 

Cholesterol: 96mg

Slow Cooker French Dip Sandies

recipe: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/detail.aspx

Prep Time:
10 Min

Cook Time:
7 Hrs

Ready In:
7 Hrs 10 Min

Original Recipe Yield 9 servings

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Footnotes

• Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Nutritional Information 

Amount Per Serving  Calories: 413 | Total Fat: 18.1g | Cholesterol: 96mg

*add garlic, onion salt, worchestire, use heavy beer

Mama's Chili

From Mamanita-Oma's kitchen:

(I always double and freeze for lunches)

1 lb ground beef

1 medium onion

Brown together

1 jar salsa (I used 1 jar pineapple salsa from Trader Joe's and one "regular" salsa)

some water

1 can kidney beans (I like red, white, pinto, black)

1/2 t. garlic powder

1 t. thyme

1 t. chili powder

1/2 t. marjoram

1 can stewed tomatoes (I used basil garlic diced)

I add 1 jar of chili sauce

Cook until flavors mix (about 20 minutes).

*divine with rosemary cornbread*

Tropical Chicken

Recipe from: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html

Chicken Tropicale Recipe

Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.

Ingredients:

A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or raw organic agave nectar

Later:

1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes

To serve:

2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired

Instructions:

Drizzle a touch of olive oil in the bottom of the slow cooker.

Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

Add the broth, spices, and brown sugar or agave.

Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.

Cover and heat through for 20 to 30 minutes.

Serve- with all the broth- over hot cooked brown rice.

I served this with Pomegranate Glazed Green Beans & Portobellos. Tasty.

Serves 4.

Karina's Notes:

• Serve topped with fresh chopped cilantro, if you like.

• Serve with slices of avocado.

• Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.

Read more: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html#ixzz1xyP3akCH