Cheap Stock Pot

Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock

1-3/4 cups Long Grain Rice, cooked tender in chicken stock

2 tablespoons Extra Virgin Olive Oil

2 cups sliced Fresh Cremini or Button Mushrooms

1/2 cup Fresh Broccoli Florets

1 small White or Yellow Onion, chopped

1/4 cup grated Carrot

1/4 cup sliced Celery

4-5 cups Turkey, cooked and diced

1 (2 ounces) jar Diced Pimientos, drained

1 teaspoon Coarse Salt

1/2 teaspoon Fresh Ground Black Pepper

1/2 teaspoon Dried Oregano

5 tablespoons All-Purpose Flour

3 cups Whole Milk

1/4 cup White Wine or Chicken Stock

2 cups Shredded Swiss Cheese

2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.

2. Add extra virgin olive oil to large skillet.

3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.

4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.

5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.

6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.

7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.

8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.

9. Transfer to a greased 13″ x 9″ x 2″ casserole dish.

10. Sprinkle remaining cheddar cheese over the top.

11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

Beautiful and practical, Le Creuset enamel-on-steel stockpots are designed to coordinate with Le Creuset’s classic enameled cast iron cookware. Made of heavy gauge carbon steel, these kitchen essentials are enameled in vibrant Le Creuset colors. Truly the perfect addition to your Le Creuset collection. The enamel-on-steel construction of Le Creuset’s stockpots provides uniform heating for slow simmering or cooking pasta. Its tight-fitting lids seal the flavorful bouquet of time-seasoned and caring creations. The steel rims prevent chipping and the enamel interior won’t absorb odors or flavors..

This 16-quart stockpot from Le Creuset is an essential piece of equipment for any serious home cook, especially those with large-scale needs. Designed to coordinate with Le Creuset’s classic line of enameled cast-iron cookware, the stockpot and lid are made of carbon steel coated with enamel; the pot has a steel rim to prevent chipping. It heats quickly and evenly–essential when reducing stocks–and the white enamel interior prevents the pot from absorbing odors and flavors so that your beef bouillon doesn’t taste like the last fish stock you prepared. The glossy, colorful exterior makes it attractive enough to go from the stove directly to your table. This stockpot’s sturdy construction, fine craftsmanship, and timeless design ensure that it will be an item you’ll have in your kitchen for a long time. –Pamela Zytnicki

• 16-quart stockpot made of heavy-gauge carbon steel with porcelain-enamel finish
• Loop side handles ensure a secure grip when lifting or transporting
• Tight-fitting domed lid with a stay-cool knob traps heat, moisture, and nutrients
• Hand wash only; safe for use on all heat sources, including induction
• Measures approximately 12-1/5 by 12-4/5 by 11-1/2 inches

Cheese and Potato Soup – A Recipe for Cheddar Baked Potato Soup That Is Out Of This World

This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.

The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.

It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.

Cheddar Baked Potato Soup Recipe

6 Tablespoons butter

1 cup yellow onions, diced

4 Tablespoons all-purpose flour

6 cups hot chicken stock

4 cups baked potatoes, peeled and chopped

2 cups heavy cream

1/4 cup parsley, chopped

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons dried basil

1 1/2 teaspoons salt

1 1/2 teaspoons hot pepper sauce

1 1/2 teaspoons coarse black pepper

1 1/2 cup Cheddar cheese, grated

1/4 cup diced green onions (white part only)

Additional grated cheese and chopped parsley for garnish

1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.

2. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until just golden brown.

3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.

5. Add grated cheese. Heat until cheese melts and soup is smooth.

Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.

“Cooking for a big crowd is a cinch with this terrific looking enamel on steel pot, built sturdy to handle a big batch.” Rachael Ray. A beautiful porcelain enamel interior and exterior adds a punch of color to your kitchen. Durable carbon steel construction heats evenly, and the stainless steel rim helps prevent chipping. Watch your foods cook without having to remove the lid to keep moisture locked in. The colorful silicone-rimmed knob makes for an easy grab. Steel loop handles make this pot easy to lift and pour. The generously sized 16-quart capacity lets you easily create your favorite soup, stew, or the perfect stock with room to spare. It’s even big enough for tons of corn on the cob or a lobster boil.

• 16-quart stockpot made of durable carbon steel with a porcelain-enamel finish
• Steel loop side handles for convenient lifting and pouring
• Glass lid with colorful silicone-rimmed knob traps in heat, moisture, and flavor
• Washes clean easily; oven-safe up to 350 degrees F
• Measures approximately 15 by 12-1/5 by 12-1/5 inches

Veal Scallopini Saltimbocca with Bleu Cheese Polenta

This is a Veal Scallopini Saltimbocca recipe served over a Bleu Cheese polenta. If you like veal and polenta dishes, I would highly recommend this dish. It is a classical Italian dish with the extra kick of Bleu Cheese. Enjoy!

Ingredients for the Bleu Cheese Polenta:

1/2 Cup of Course Polenta

1 Cup of Chicken stock

1 Cup of Milk

1 Ounce of Butter

2 Ounces of Onion

2 Ounces of a good Bleu Cheese

Salt and Pepper To Taste

Start with a deep side sauce pan and sweat your onion in the butter. You will then add your polenta and cook for about 1 to 3 minutes. You will then add half of your your chicken stock and reduce by half and then repeat. You will then need to adjust the salt and pepper content for your taste and cook for about another 5 minutes and then cover off of the heat. It will continue to carry over cook, while you prepare your Saltimbocca. You can check on it from time to time and give it a stir. Do not forget to add th bleu cheese right before you serve.

Ingredients you will need for the Veal Scallopini Saltimboca dish:

1 6 ounce of Veal Scaloppini, pounded veal cutlet

1 to 2 ounces of all purpose flour, for dredging

2 ounces of Marsala sweet wine

2 ounces of Parma prosciutto

3 to 4 ounces of brown veal stock. You can find at any whole foods market or Upper end grocery stores

1 ounce of butter

3 to 4 sprigs of fresh parsley

1 ounce of sage leaves

To Taste Salt and Black Pepper

Wooden Toothpicks

Make sure that the veal cutlet is pound out well, and that it is even. You will then salt and pepper the veal cutlet. Once that is done you will add the prosciutto, and sage leaves to the cutlet and attach with toothpicks in the center of the cutlet. You will then dredge the cutlet into the flour, and remove any excess flour from the cutlet. You will get a saute pan and add it to a medium to medium high heat. Once the pan is warm you will add some canola oil and heat for about 10 seconds or until hot and cook the veal cutlet until it is done. It should take about 3 to 5 minutes on each side. % minutes is the maximum I would go on either side you do not want to over cook this dish. Remove the cutlet from the pan and cover in a dish to keep it warm, You will degalze the pan with a Marsala wine and add the brown veal stock and heat, once it is well heated you will removed and add the butter off of the heat swirling in the pan until melted.

You will then get ready to plate your meal. First you will add the bleu cheese to the Polenta and give it a gentle stir. You will take your saltimboca and remove the toothpicks, slice, and plate in wedges around the Polenta. You will then add the sauce, and serve.

The kitchens of France were the inspiration behind the elegant Cuisinart%AE Chef%27s Classic%99 Stainless Cookware Collection%2E Chef%27s Classic%99 features stainless steel and pure aluminum encapsulated in the base for fast and even heating%2E We guarantee it with a limited lifetime warranty%2E

Simmer that perfect lamb curry or boil up a party-size platter of pasta in this classic 12-quart Cuisinart stockpot. Made of professional quality 18/10 stainless steel that won’t react with acidic foods, the pot features solid cast stainless-steel handles, a tight-fitting lid with drip-free rim, and a mirror finish that retains its brightness through dishwasher, freezer, broiler, and oven use up to 550 degrees Fahrenheit. The tapered rim of the pot allows easy pouring. For superior, even heating, an aluminum disk is encapsulated between two layers of stainless steel in the base. The stockpot measures 9 inches high and 11 inches in diameter; 14-1/2 inches including handles. Cuisinart covers the pot with a limited lifetime warranty.–Ann Bieri

• Classic 12-quart stockpot made of mirror finish 18/10 stainless steel
• Solid, riveted stainless-steel handles
• Aluminum in base ensures even heating
• Safe for dishwasher, freezer, broiler, and oven to 550 degrees F
• Lifetime warranty

Chicken Breasts Stuffed With Cream Cheese, Spinach, Artichokes, and Roasted Red Peppers – Yum!

My sister-in-law and brother-in-law were coming for dinner and I wanted to serve a dish that was special and healthy. What would it be? Months ago, I cut out a magazine article about using frozen spinach. The recipe for stuffed chicken breasts sounded good, but I altered it to suit my tastes. I used a different kind of cheese, added roasted red peppers, and made a sauce.

Stuffing chicken breasts is a labor-intensive process. However, you can do most of the work ahead of time. Since I was volunteering at the library in the afternoon, I pounded the chicken, stuffed it, precooked it, and refrigerated it until later. When my sister and brother-in-law arrived I baked the chicken in a very hot oven.

You can run into trouble if you have never pounded poultry before. It is easy to pound too much in one place and punch a hole in the chicken. Flattening thick pieces takes longer than flattening thin ones. Your pounding technique is also important. I put the breasts in a heavy, zipper-type plastic bag. To keep the chicken from sticking to the sides of the bag, I moisten the inside with a little water.

Place the bagged chicken on a surface that can withstand pounding. (I don’t put it on my granite counter top.) Pound the breasts with a tenderizer that has a flat bottom or use a heavy pan. Push your hand towards the edge of the chicken as you pound to achieve an even thickness.

When you spread the stuffing on the chicken, leave a half-inch border so the stuffing has somewhere to go as you roll it up. This dish is fancy enough for company and a special treat for family. I served it with wild rice, a salad of leaf lettuce, sliced pears, toasted walnuts, Roquefort cheese crumbles, and homemade dressing.

My sister-in-law and brother-in-law loved the chicken. I felt the result was worth the work. Chicken Breasts Stuffed with Cream Cheese, Spinach, Artichokes and Roasted Red Peppers is a unique way to serve poultry and a tasty combination of flavors.

Ingredients

8-ounce carton cream cheese with spinach and artichokes

10-ounce package chopped spinach, defrosted

7-ounce jar roasted red peppers (use half and save the rest)

4 chicken breast halves

1 1/2 cups lower salt chicken stock

2 tablespoons Wondra flour

Method

Place room temperature cream cheese in a bowl. Drain spinach in a strainer and add to cream cheese. Take half of the peppers from the jar and drain on paper towels. Chop the peppers and add to spinach-cream cheese mixture. Pound chicken breasts until they are about 1/4-inch thick. Spread each breast with filling, roll up, and secure with tooth picks. Place breasts in an oiled skillet and cook over medium heat until the chicken starts to turn white. Transfer skillet to a 400-degree oven and bake for 15-20 minutes. Remove chicken and tent with foil to keep warm. Add chicken stock to skillet, whisk in flour, and cook over medium heat until sauce thickens. Place chicken breasts on plates and spoon some sauce over each one. Makes four servings.

Copyright 2010 by Harriet Hodgson

I know many of you at least one of these efficient and life saving appliances hidden somewhere in the kitchen collecting dust. Probably thought it was just the crockpot for preparing soups and stews.

Well, here are some easy to prepare and delicious dishes you can try at home crockpot:

1st 16 Bean Soup

Ingredients:

– 1 package 16 Bean Soup
– 3 bay leaves
– 1 tablespoon oregano
– 2 cans nonfat chicken broth
-Extra water cover
– 3 stalks celery, chopped
– 3 carrots, diced
– Chopped 1 large onion
– 3 cloves garlic, sliced
– 1 pound sliced Italian Turkey Sausage
– 2 cans stewed (or diced) tomatoes

Directions:

– Combine first 5 ingredients (liquid should cover mixture by 1 "-2") in Crock Pot Cook on high for 2 hours.
– Add remaining ingredients and shift cooker to now low and cook for another 3

– For more zing, add cayenne or crushed redPepper when adding second set of ingredients.

Serve as a main dish or over rice.

Freezes well.

2nd All Day Delight crockpot

Ingredients:

– 2-3 lbs. Chuck bone, cut into 1 inch cubes
– 1 / 2 c. Flour
– 1 / 4 c. Butter
– 1 onion, chopped
– 1 tsp. Salt
– 1 / 8 tsp. Pepper
– 1 clove garlic, minced
– 2 c. Beer
– 1 / 4 c. Flour

Directions:

– Coat beef cubes with 1 / 2 cup of flour.
– Brown in melted butter.
– Drainexcess fat. In crock pot combine browned meat with onion, salt, pepper, garlic and beer.
– Cover and cook on low 5-7 hours (full day) until meat is tender.
– Turn the control to high.
– Remove the remaining 1 / 4 cup flour in a bit 'of water.
– Mix in cooked meat mixture into high 30-40 minutes.
– Serve with rice and salad.

3rd All Day Macaroni and cheese

Ingredients:

– 8 oz Hörnli, cooked and drained
– 4 cups (16 ounces shredded)Sharp cheddar cheese
– 1 can (12 ounces) evaporated milk
– 1 1 / 2 liter of milk
– 2 eggs
– 1 teaspoon salt
– Pepper 1 / 2 teaspoon black

Directions:

– Put the cooked macaroni in crockpot, which has been sprayed with cooking spray non-stick.
– Add the other ingredients, all except 1 cup cheese, mix well.
– Sprinkle is rooted in the remaining 1 cup cheese, then cover and cook over low heat 5 to 6 hours or until the mixture of gold and aroundedges.
– Do not remove the cover or stir until it is finished cooking.

4th Apple Brown Betty

Ingredients:

– 3 lbs. Cooking apples
– 10 slices bread, cubed (about 4 cups)
– 1 / 2 tsp. Cinnamon
– 1 / 4 tsp. Nutmeg
– 1 / 8 tsp. Salt
– 3 / 4 c. sugar cane
– 1 / 2 c. Butter or margarine, melted

Directions:

Washing Machine – Peel the apples, the center and cut into eighths, the bottom of the pot.
– Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter;Throw together.
– At the top of the apples in Crock Place. Cover.
– Put in Crock outer shell.
– Cook on low 2 to 4 hours.

Makes 6-8 servings.