Crock Pot Sweet Pepper Sauce Food

CROCK POT PEPPER STEAK

Steps:

• Place the beef in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.
• Heat the oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 5 minutes (no need to cook it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.
• To the skillet where you were just cooking the beef, add the onions. Increase the heat to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck on the pan. Sauté until the onions begin to soften and lightly brown and the liquid has cooked off, about 3 minutes, then transfer the onions to the slow cooker with the beef.
• To the slow cooker, add the green and red bell peppers (see recipe note) and tomatoes. In a small bowl or a large liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.
• Cover and cook on LOW for 6 to 7 hours, until the beef is tender (you can also make this recipe on HIGH, cooking it for 3 to 4 hours, though I find the beef comes out more tender on low heat).
• In a small bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken. The pepper beef will still be saucy, but it should resemble a thick, rich gravy. Stir once more. Taste and add additional salt, soy sauce, and/or red pepper flakes to taste. Serve hot with prepared brown rice and a sprinkle of green onion.

SLOW COOKER SWEET CHILI CHICKEN

Steps:

• Season chicken thighs generously with salt and pepper. Transfer chicken to the bottom of the slow cooker insert.
• Make the sauce: In a medium bowl, whisk together the ingredients for the sauce (sweet chili sauce, soy sauce, garlic and ginger). Pour the sauce over the chicken.
• Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until chicken is tender enough to shred.
• Shred chicken: Remove the chicken from the slow cooker to a clean work surface. Shred or slice the chicken and return it back to the slow cooker, along with any juices or sauce that has accumulated on the work surface.
• Add vegetables: Add in the onion, bell pepper, pineapple and carrots. Stir to combine. Cover and cook on HIGH for 15-20 minutes, or until the vegetables are tender.
• Meanwhile, cook lo mein: Boil and drain lo mein noodles according to package directions. Either add the noodles to the slow cooker and stir well to coat, or transfer noodles to serving bowls and top with sweet chili chicken.
• Serve immediately garnished with sesame seeds and green onions.

CROCK POT SWEET PEPPER SAUCE

Steps:

• Brown turkey, and refrigerate until ready to use. Add a generous coating of Mrs. Dash Italian Seasoning Blend to turkey while it is browning. Substitute lean ground beef instead of ground turkey if desired.
• Puree 1/2 your roma tomatoes in your food processor to make your own low sodium sauce. Chop the other half of the tomatoes into wedged slices.
• Place all all ingredients except turkey in 5 quart slow cooker and stir. Cook on LOW 7-8 hours. Add browned turkey anytime after 6 hours. Stir gently while adding turkey.
• About 30 minutes before serving, stir in additional seasoning to your taste preferences, then sprinkle about 1/2 cup fresh chopped spring onions across the top without stirring them inches.
• Serve over pasta with oven-roasted zucchini chunks on the side. The sauce also goes great on the zucchini. Sprinkle with grated cheese if desired.
• Nutritional analysis is based on 1 cup of sauce per serving. Store extra sauce in your freezer for those days you don't feel like cooking.

CROCK POT SWEET AND SPICY MEATBALL SAUCE

Steps:

• Mix all ingredients together and cover cooked meatballs with mixture and cook in crock pot on low for 8 hours.

CROCK POT SWEET SPAGHETTI SAUCE

Steps:

• Mix ground beef, bread crumbs, onion powder, garlic powder, and ketchup. Place in skillet and brown, breaking into smallest pieces possible with wooden spoon. Drain if necessary. Dice onion and green pepper. Mince garlic. Saute onion, pepper, and garlic in 2 Tbsp butter just until garlic begins to brown. Place all ingredients in crock pot. Stir well. Cook on low 8 to 12 hours. Serve with your favorite pasta. Enjoy!

SPAGHETTI WITH SWEET RED PEPPER SAUCE

Steps:

• Heat oil and butter in large nonstick skillet over medium high heat.
• Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
• Add stock, salt and pepper.
• Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
• Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
• Cook pasta in large pot of boiling salted water until al dente.
• Drain well and add to sauce in skillet.
• Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
• Transfer to large serving bowl and sprinkle with lemon zest.
• Serve with cheese and pass the peppermill.