SLOW-COOKER RED POTATOES
I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. - Elaine Ryan, Holley, New York
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well., Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.
Nutrition Facts : Calories 179 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 342mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
SLOW-COOKER SHORT RIB DINNER
Enjoy delicious dinner any day of the week with this juicy browned short ribs and vegetables recipe slow cooked in herbs and dry red wine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h35m
Yield 4
Number Of Ingredients 14
Steps:
- Brown beef ribs in large nonstick skillet over medium-high heat until browned on all sides, turning frequently.
- Meanwhile, in 4 to 6-quart slow cooker, layer onion, tomato, carrots, potatoes and garlic.
- Spoon browned beef into slow cooker. Drain off any fat from skillet; add wine, 1/2 cup of the water and bouillon to skillet. Cook over medium heat until mixture comes to a boil, stirring occasionally. Sprinkle beef with salt, thyme, basil and pepper. Pour hot wine mixture over beef.
- Cover; cook on low setting for 8 to 10 hours.
- About 15 minutes before serving, with slotted spoon, remove beef and vegetables from slow cooker; place in serving bowl. Skim off fat from cooking juices in slow cooker.
- In 4-cup glass measuring cup or medium bowl, blend remaining 1/2 cup water and flour until smooth. Pour juices from slow cooker into flour mixture; mix well. Microwave on HIGH for 3 to 4 minutes or until mixture boils, stirring once halfway through cooking. Pour sauce over beef and vegetables.
Nutrition Facts : Calories 335, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 700 mg, Sugar 6 g
SLOW COOKER RED POTATOES
You love red potatoes but you don't have time to make them the traditional way. Did you know that you can cook your red potatoes in a slow cooker? It's so easy and it tastes great! Follow these step-by-step instructions to make the perfect slow cooker red potatoes!
Provided by Jennifer Draper
Categories Side Dish
Number Of Ingredients 3
Steps:
- Wash and cut potatoes in half
- Toss with olive oil and seasoning
- Place in slow cooker, cover and cook on low for 4-6 hours or high for 2-3
Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 208 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
ROASTED RED POTATOES IN THE CROCK POT
Make and share this Roasted Red Potatoes in the Crock Pot recipe from Food.com.
Provided by Hazeleyes
Categories Potato
Time 4h15m
Yield 6
Number Of Ingredients 6
Steps:
- Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
- Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
- Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
- Sprinkle with the seasoning, and stir well.
- Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
- Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.
Nutrition Facts : Calories 223.3, Fat 8.6, SaturatedFat 3.1, Cholesterol 10.2, Sodium 266.1, Carbohydrate 34, Fiber 3.7, Sugar 2.8, Protein 4.1
MAKE-AHEAD SLOW-COOKER HERBED PORK AND RED POTATOES
Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18h35m
Yield 8
Number Of Ingredients 10
Steps:
- Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
- Thaw completely in refrigerator, 12 to 24 hours.
- Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
- Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 110 mg, Fiber 3 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 0 g
SLOW-COOKED LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. They also cook up nicely in a slow cooker.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut a strip of peel from around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Combine the butter, lemon juice, parsley and chives. Pour over potatoes and toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
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