RECIPES
RECIPES
RECIPES
RECIPES
SPINACH AND ARTICHOKE DIP
Serves 8-10
1. Place all ingredients except pita bread in Crock-Pot
®
slow
cooker and mix thoroughly. Cover and cook on High for
1 hour, or until cheese is melted.
2. Mix again, turn to Warm and serve with pita bread.
BABY BACK RIBS
Serves 2
1. Place ribs in Crock-Pot
®
slow cooker. Top with onion and
barbecue sauce.
2. Cover and cook on Low for 7-8 hours or on High for 4-5
hours, or until meat is tender.
BEEF STEW
Serves 3-4
1. Mix flour, salt and pepper together and coat meat.
2. Place meat in Crock-Pot
®
slow cooker and add remaining
ingredients.
3. Cover and cook on Low for 10 to 12 hours or on High for
5 to 6 hours. Stir thoroughly before serving.
POT ROAST
Serves 2-3
1. Coat roast with ¼ cup flour, salt, and pepper. Sear roast
in a skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except
mushrooms. Add roast and spread mushrooms on top.
Pour in liquid.
3. Cover and cook on Low for 10-12 hours or on High for
6-8 hours, or until tender.
-13-
-12-
16 ounces mozzarella cheese,
shredded
8 ounces Parmesan cheese, grated
chopped
8 ounces mayonnaise
8 ounces artichoke hearts, drained
and chopped
8 ounces chopped spinach serving
1 red pepper, seeded and finely
3 small cloves garlic, minced
Pita bread, sliced into triangles for
2 pounds beef chuck stew meat, cut
into 1-inch cubes
¼ cup flour
Kosher salt and pepper
1½ cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
2 potatoes, cut into 1-inch pieces
1 onion, chopped
1 stalk celery, sliced
1 rack baby back ribs, cut into 3-4
pieces
1 cup barbecue sauce
1 medium onion, chopped
1-2 pound beef chuck pot roast
¼ cup flour
Kosher salt and pepper
1-2 carrots, sliced
1 potato, quartered
1 onion, sliced
2 celery stalks, sliced
½ cup mushrooms, sliced
½ cup water, beef broth or wine