Slow-Cooker Pigs in a Blanket using Cabbage

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Old fashioned pigs in a blanket is a common meal that many people used to make about 100 years ago. This recipe was most commonly made by those who had family stemming from eastern Europe. Today, pigs in a blanket is typically something very different, usually a hot dog or mini dog wrapped in a puff pastry. These pigs in a blanket taste very different than the new version. The older version was savory flavored meat wrapped in a wilted and tender cabbage leaf and coated in a slightly sweet tomato sauce. Though this dish can be very messy to eat, it is filling and very delicious. This recipe makes 12 pigs and 4-5 adult sized servings. This recipe can also easily be doubled and frozen in a freezer container or casserole dish.

What You Will Need

  • 6 Large Cabbage Leaves, Halved with Middle Stem Removed
  • 1 Lb of Ground Beef
  • 1 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • 2 tsp Paprika
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon

Directions

  1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for 1-2 minutes until soft. Transfer to strainer and let cool. Place burger in a mixing bowl, add 1/2 onion, garlic, Italian seasoning, and paprika. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into a patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add 1 can of water and remaining onion, carefully stir and place on high and cover.

3. Check every hour and spoon with hot sauce. Once they begin to shrink, push more into hot sauce. Cook pigs for at least 2.5 hours on high before serving, making sure they are thoroughly cooked first. Plate and let cool 10 minutes before serving.

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Shrimp Lo Mein

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I am always in the mood for Chinese food. Their cuisine is so rich in savory flavors with vegetables and carbs. Lo mein is one of my favorite easy Chinese recipes. The only thing you will need is fish oil and oyster sauce, then you can make any kind of lo mein there is! For this recipe, I used zucchini as my green vegetable. You could also use a spinach, a bok choy, or some broccoli, to name a few. I also added about 2 teaspoons of red pepper flakes for a subtle hint of heat to the dish. I would recommend adding some for more depth of flavor, or more if you’d like some extra spice in your dish! This recipe makes 5-6 adult sized servings.

What You Will Need

  • Wok/Large Dutch Oven
  • 1/3 Cup Oil
  • 1 Medium Onion, sliced
  • 1 Green Vegetable
  • 12 Oz Frozen shrimp
  • 12 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Fish Oil
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Ground Ginger
  • (Optional) 1/4+ tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your onion and green vegetable to the oil and cook until onion is translucent. Add your oyster sauce, fish oil, soy sauce, and spices. Stir until combined.

3. Place frozen shrimp into luke warm water. Let sit for 2-3 minutes. Remove tails if applicable. Add shrimp and pasta to wok/dutch oven, stir over medium heat until thoroughly mixed.

4. Remove from heat. Let cool 5 minutes and serve.

Turkey and Dumpling Soup

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A cold front moved through the area this weekend, and boy was it cold. Causing our first frost to come 2 weeks early, we needed something to warm us up from all the things we were doing before winter. This recipe is a twist on the American classic Chicken and Dumplings. You can make this dish with chicken, and the recipe below allows you to do that, but I used turkey and turkey stock. Last thanksgiving, I saved all my leftover meat and froze it. I also made stock from the bones to have stock for this year. I used frozen and canned vegetables, and I made everything else according to the recipe below. This recipe was very good, and I will make this dish again in the future. Dumplings are surprisingly easy to make. This recipe makes 5-6 adult sized servings.

What You Will Need

Soup
  • 4 Cups Turkey/Chicken Broth/Stock
  • 2 Cups Turkey/Chicken, Cooked and Shredded
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Cup Diced Onion
  • 1 Cup Sliced Carrots
  • 1/2 Cups Green Beans
  • 1/2 Cup Sliced Peppers
  • 1-2 Cans Mixed Vegetables, Strained
  • 1/2 Tbsp Dried Thyme
  • 1/2 Tbsp Ground Sage
  • 1 tsp Garlic Powder
  • Large Dutch Oven/Stock Pot and Lid
  • Label
Dumplings
  • 1 Cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Sugar
  • Pinch of Salt
  • 1 Tbsp Cold Butter
  • 1/2 Cup Milk
  • Bowl and Mixer

Directions

  1. Heat your dutch oven/stock pot over medium high heat. Add your butter and flour. Stir constantly until mixture turns golden.
  2. Add your vegetables and 1/4 cup stock, then cook for 5 minutes. Add your remaining stock and spices, then bring to a boil and stir occasionally.
  3. While Soup is heating, Mix together dry dumpling ingredients into a bowl. Cut in butter until mixture is crumbly, then add milk. Mix.
  4. Add shredded meat to your soup and return to a boil. Once boiling, add batter a spoonful at a time to boiling soup. Once all batter balls are added, sprinkle with thyme, then cover and boil for 15 minutes.
  5. Remove from heat, and let cool 15 minutes before eating.

Slow Cooker Ziti

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Slow cooker meals are convenient and an important option as the fall busyness begins. Slow cooker ziti is one of my favorite recipes. This recipe makes lots of servings and is very filling! This recipe makes 10-12 adult sized servings. When I made this dish, I cooked everything in the slow cooker, and I cooked everything on high. Once I added the noodles and broth, my slow cooker only needed to cook for 20 minutes before the noodles were Al dente. And, once I added the cheese and let it melt for about 5 minutes, the noodles were perfectly done. You can easily make this recipe vegetarian by adding eggplant instead of meat, veggie broth or water instead of beef broth, and a cheese substitute instead of mozzarella.

What You Will Need

  • 1 Lb Ground Beef
  • 1 Diced Onion (1 Cup)
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Basil
  • 1/2 Tbsp Oregano
  • 1 Jar Spaghetti Sauce
  • 1 can (14.5 oz) of Diced Tomatoes
  • 1 Box (16 oz) of Ziti or Penne Pasta
  • 2 1/2 Cups Beef Broth
  • 1 Cup Shredded Mozzarella
  • Large Slow Cooker

Directions

  1. Brown your burger quickly in a skillet, or by placing in your slow cooker on high and stirring occasionally for 30 minutes. Place in slow cooker. Add onion, spices, spaghetti sauce, and diced tomatoes.
  2. Cook on low for 4-6 hours, or on high for 2-3 hours.
  3. Add beef broth and pasta about 30 minutes before serving. Make pasta as submerged as possible and cook on high. Taste pasta firmness after 15 minutes, and again every 5 minutes until desired texture is reached. Top with cheese and cover for 5 minutes to melt the cheese. Serve, but wait 10 minutes before eating, very hot!

Tuna Croquettes

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Tuna Croquettes is an easy and flavorful dish. Simply mix the ingredients together, coat in crumb, and fry. The tuna flavor is very prominent, and and the onion compliments it. Because it is fried, too little seasoning will be covered by the frying process, so add a bit more spice than you think you’ll need. These would also be delicious on a sandwich with lettuce and mayo, or you can have them plain with tartar or even just ketchup. For this recipe I made eight croquettes, but you could also make six larger croquettes. We had two croquettes as one serving.

What You Will Need

  • 2 Slices of bread, cut into small cubes
  • 1 Cup Italian bread crumbs
  • 2 Eggs
  • 1/4 Cup Diced Onion
  • 2 Cans of Tuna in water, strained
  • 1 Cup oil
  • Large Frying Pan/Dutch Oven
  • Spatula

Directions

  1. In a side bowl, mix together cubed bread, egg, onion, and tuna. Pour the bread crumbs onto a plate. Place your Large Frying Pan/Dutch Oven over medium low heat. Add your oil and heat until oil is hot but not rippling.
  2. Split the tuna mixture into 8 parts. Form each into a patty. Coat each patty with crumbs on both sides. Place the patties into the oil and cook on each side for 2-3 minutes. Cook the patties in 2 batches.
  3. Place patties on a paper towel lined plate before serving to collect excess grease before serving.

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