SLOW-COOKER SAUERKRAUT
The recipe was made by a special someone in my life. I was never a fan of sauerkraut until I tried this and fell in love. It's terrific as a side dish or on reuben sandwiches. -Karen Tringali, Minooka, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon and onions over medium heat until bacon is crisp and onions are just tender, 5-7 minutes. Add vinegar and sugar to skillet; cook and stir 5 minutes. Add sauerkraut and caraway seeds to skillet; stir to combine. Transfer mixture to 4-qt. slow cooker. Cover and cook on low to allow flavors to blend, 1-2 hours.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
MY MAMA'S SLOW COOKER SAUERKRAUT (SMALL BATCH)
She usually makes a much larger batch for holidays with the family. This was originally her mother Ruth's recipe. But she changed it to use the broth instead of just water. My preferred brand of kraut is Snow Floss. This is the only way I can eat sauerkraut. I am so picky. I'm also happy to say my two-year-old loves sauerkraut.
Provided by lobquin
Categories Vegetable
Time 9h30m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain and rinse sauerkraut, to taste. It depends on how tart you like it. I usually just like a bit of tartness. Make sure you taste it.
- Place in slow cooker.
- Pour broth over just to cover. You may or may not not use the whole can! Just pour it slow. Most times I end up using the whole can.
- Add a few shakes of caraway seed and the tablespoon of brown sugar. Give it a stir.
- Cook on low for about 8 hours.
- After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown.
- Sprinkle the flour over the onions and cook for about 2 minute. (Note from my Mama: Don't add all of the flour at once, you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch carefully.).
- Add the onion mixture to the sauerkraut and cook it for about 1 more hour.
MOM'S SAUERKRAUT
Having married into a Polish family, I had to learn to cook sauerkraut "properly," as it was frequently served as an accompaniment to pork, ham and homemade kielbasa. This is how my M-I-L taught me to make it.
Provided by Dee514
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a Dutch oven or a heavy saucepan.
- Add onion and cook until golden yellow.
- Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes.
- Add potato and caraway seed, mix well.
- Pour in about 2 cups of boiling water.
- Cook uncovered over low heat for 30 minutes.
- Cover, and continue cooking for 30 minutes longer.
- If it starts to dry out, add the additional 1/2 cup of boiling water.
Nutrition Facts : Calories 129, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 985.8, Carbohydrate 17.7, Fiber 5.2, Sugar 3.8, Protein 2.7
ABBY'S ANTIPASTO (SMALL BATCH)
I wanted to make antipasto without having gazillions amount of jars, so I adapted this recipe from a number of sources. From start to finish (and even cleaning up the kitchen!!) this took me 2-1/4 hours
Provided by Abby Girl
Categories Tuna
Time 1h30m
Yield 14 250 ml jars
Number Of Ingredients 21
Steps:
- Step 1: Cut cauliflower, green pepper, green beans and garlic into bite size pieces. Place in one bowl and set aside.
- Step 2: In another bowl, cut black olives, green olives, mushrooms, carrots, artichokes, into bite size pieces. Add capers. Set aside.
- Step 3: Combine anchovies, shrimp and tuna. Set aside.
- Preheat oven to 200.
- Wash jars in warm soapy water, rinse well with clean water and place in oven to air dry. Turn oven off.
- In a large stock pot, over medium high heat, add olive oil; heat. Add ingredients in Step 1 and cook until tender; 6 - 8 minutes.
- Add ingredients for Step 2 and saute until well heated through; about 5 - 8 minutes.
- Add ketchup, chili sauce, hot pepper sauce and white wine vinegar and bring to a boil. Reduce heat and simmer for 10 - 15 minutes.
- For Step 3, rinse and cut anchovies into small pieces. Pour boiling water over the seafood, drain well and add to the pot. Simmer for 5 minutes. Taste and adjust seasonings.
- Fill hot jars with the antipasto; cleaning the rim with a clean cloth and top with steralized lids. Process the jars in boiling water for 10 minutes.
Nutrition Facts : Calories 274.4, Fat 12.8, SaturatedFat 1.9, Cholesterol 23.3, Sodium 2149.6, Carbohydrate 33, Fiber 7.8, Sugar 19.2, Protein 11.3
MY RESTAURANT-STYLE SALSA-SMALL BATCH
This recipe is adapted from The Pioneer Woman's blog recipe. Everyone who has tried this salsa absolutely loves it. It is close to my Enough For A Superbowl Party Salsa only a much smaller amount. I think that this would make a great Mexican Gazpacho recipe for summertime. I have found that Hunts brand tomatoes is the best for this recipe. There really is a difference in flavor of brands. I also only use Rotel brand because the flavor is consistent. Here are the heat breakdowns: Mild: use mild (and don't use the jalapeno) Rotel Medium: use original Rotel Hot: use hot Rotel
Provided by dawnie2u
Categories Sauces
Time 10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the tomatoes, Rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
- Add garlic, jalapeno (if using), sugar, salt and cumin.Pulse until the consistency that you like. I pulse about 10 mores times.
- Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
- It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.
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