Melt-in-Your-Mouth Chuck Roast Recipe

My notes:  Bill really liked this.  I made it with a london broil and added noodles to the crock pot in the last half hour.  I think it would be better with mashed potatoes.  Very spicy, cut down a little on the crushed peppers, they seem to strengthen in the crock pot.

My husband and I like well-seasoned foods, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting roast turns out. —Bette McCumber, Schenectady, New York

TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:6 servings

Ingredients

• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
• 1/2 cup beef broth
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 4 teaspoons prepared mustard
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 2 teaspoons pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 large onion, halved and sliced
• 1 medium green pepper, halved and sliced
• 1 celery rib, chopped
• 1 boneless beef chuck roast (2 to 3 pounds)
• 3 tablespoons cornstarch
• 1/4 cup cold water

Directions

• 1. Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours.
• 2. Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy.
  Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary. Yield: 6 servings.

Nutritional Facts

4 ounces cooked beef with 1/3 cup gravy: 362 calories, 15g fat (6g saturated fat), 98mg cholesterol, 880mg sodium, 26g carbohydrate (18g sugars, 2g fiber), 31g protein.

© 2017 RDA E

Sweet an Spicy Chicken

TOTAL TIME: Prep/Total Time: 20 min.YIELD:4 servings

Ingredients

• 3 tablespoons taco seasoning
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 to 2 tablespoons canola oil
• 1 jar (11 ounces) chunky salsa
• 1/2 cup peach preserves
• Hot cooked rice

1. Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.

2. In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.

• 
  

Nutritional Facts

1 cup: 301 calories, 6g fat (1g saturated fat), 63mg cholesterol, 985mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 23g protein.

Crockpot Ham, Green Beans and Potatoes

Crockpot Ham, Green Beans and Potatoes

Ingredients :

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion

Directions :

Dice the ham, onion and potatoes.

Put everything in the crockpot along with 3 cups of water and season to taste with pepper.

Put on low for about six hours.

 

 

 

Notes:  I froze half of this and when I added the cheese the second time, I used pepperjack, put it in the toaster over at 400 degrees until heated and Bill loved it.  I also buttered the leftover tortillas and put cinnamon and sugar on them and baked them for a couple of minutes.

Slow Cooker Enchiladas Recipe

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD:4 servings

 

Suggested to do in oven instead of crockpot.  Or brown tortillas first to keep from getting slimy in crockpot.  Top with enchilada sauce and sour cream. 

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 ounces) pinto or kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Directions

• 1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
• 2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein.

© 2016 RDA Enthusiast Brands, LLC

Vietnamese Slow Cooker Chicken with Bok Choy

Vietnamese Slow Cooker Chicken with Bok Choy

(adapted from Mom's Kitchen Handbook and A Year of Slow Cooking)

Ingredients:
About 1 1/2 pounds boneless, skinless chicken thighs (note: you can use bone-in thighs but will need to cook the chicken about 1 to 1 1/2 hours longer)
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 teaspoon pepper
4 cloves garlic, minced
1 tablespoon canola oil
2 tablespoons packed brown sugar (divided)
About 1 1/2 pounds bok choy (usually 2 smallish or 1 largish head)
salt and pepper

Directions:
Season the chicken thighs with salt and pepper and arrange them in the bottom of a slow cooker. Combine the next five ingredients (through the canola oil) in a small bowl and add 1 tablespoon on the brown sugar; whisk until well blended. Pour the sauce over the chicken, cover and cook on low for about 4 hours.

Meanwhile, wash and chop the bok choy (you will use all the green part and some of the sturdier white part -- discard the base as you would with celery). When the chicken is finished cooking, remove it from the slow cooker temporarily and add the remaining tablespoon of brown sugar to the cooker liquid, stirring to dissolve. Stir in the bok choy until it is a bit coated with the sauce, then place the chicken on top of the bok choy. Replace the lid and cook on HIGH for about another 8-10 minutes or until the bok choy is tender.

May be served over brown rice.

Beef and Barley Soup

Beef Barley Vegetable Soup

Rated: Submitted By: MARGOC Photo By: Dianne Prep Time: 20 Minutes Cook Time: 5 Hours 30 Minutes Ready In: 5 Hours 50 Minutes Servings: 10

"A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth."

Ingredients:

1 (3 pound) beef chuck roast 1/2 cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables

4 cups water 4 cubes beef bouillon cube 1 tablespoon white sugar 1/4 teaspoon ground black pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste

Directions:

1.	In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
2.	Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 2/2/2014

Slow Cooker Ham and Potato Soup

Hash Browns with Ham

Convenient grocery store items like frozen hash browns and a can of chicken soup make this an easy-to-make dish. Both kids and adults love it because it's super tasty and chock full of cheese.—lightningbug, Taste of Home Online Community

8 ServingsPrep: 15 min. Cook: 3-1/4 hours

Ingredients

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 cup cubed fully cooked ham
• 1 small onion, chopped
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup butter, melted
• 1 cup (8 ounces) Daisy Brand® Sour Cream

Directions

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup
• cheese. Combine soup and butter; pour over potato mixture. Cover and
• cook on low for 3-4 hours or until potatoes are tender.
• 
  
• Stir in sour cream. Sprinkle with remaining cheese. Cover and cook
• for 15 minutes or until cheese is melted. Yield: 8 servings.

Crock Pot Beef Strogonaff

Joscelyn MilstoneSLOW COOKER RECIPES

I've been told this is The Absolute BEST Crockpot Beef Stroganoff Recipe

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.

So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

Ingredients:
• 3 pounds boneless/skinless chicken breasts
• 1 12-ounce bottle of your favorite buffalo sauce
• 1 1-ounce packet of dry Ranch mix
• 6 tablespoons butter
• 3 cups uncooked macaroni
• 12-16 ounces shredded cheese (such as cheddar)
• 3 eggs (beaten)
• 1 can cheddar cheese soup
• 1/2 cup sour cream
• 1 cup milk
• Seasoning to taste (salt, pepper, dry mustard, oregano, etc.)

Directions:
• Cut chicken into bite-sized pieces and add to Crock-Pot® Slow Cooker
• Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken
• Cook on low for 5-6 hours (until chicken is cooked through)
• Once chicken is ready, boil and drain the macaroni and set aside
• Melt butter and grated cheese in a saucepan over medium heat
• Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken
• Cook on high for about 2 hours

Crock Pot Mexican Chicken

Easiest Dinner Ever.

Get ready for one of the easiest meals ever.
Of course it involves the crock pot!
Here is what you need:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!

I don't even have a name for it.
I call it "Cream Cheese Crock Pot Chicken"
But, it is like Cream Cheese Chicken Goodness.
Call it whatever you want. It is yummy & so easy to make!
Enjoy!

***Edited to Add***
Some of you have said there isn't much of a kick, so if you want to add more flavors, you can add a packet of taco seasoning, or a packet of dry ranch dressing mix, or use Hot Rotel (or Hot Salsa).

Chinese Pork Tenderloin with Garlic-Sauced Noodles

Chinese Pork Tenderloin with Garlic-Sauced Noodles

This slow cooker medley of Chinese flavors is a yummy and healthy alternative to take-out. Serve with lime wedges to add zesty flavor.

Oxmoor House SEPTEMBER 2012

• Yield: 9 servings (serving size: 1 1/3 cups noodle mixture, 1 teaspoon peanuts, 2 teaspoons cilantro, and 1 lime wedge)

Ingredients

• 2 (1-pound) pork tenderloins, trimmed
• 1/4 cup lower-sodium soy sauce, divided
• 1 tablespoon hoisin sauce
• 1 tablespoon tomato sauce
• 1 teaspoon sugar
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 3 tablespoons seasoned rice vinegar

• 1 teaspoon dark sesame oil
• 8 cups hot cooked Chinese-style noodles (about 16 ounces uncooked)- I used ramen noodles, 3 packs
• 1 cup matchstick-cut carrots
• 3/4 cup diagonally sliced green onions
• 1/4 cup fresh cilantro leaves
• 1/3 cup chopped unsalted, dry-roasted peanuts
• 1/3 cup chopped fresh cilantro
• 9 lime wedges

Preparation

1. Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
2. Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
3. Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.

Nutritional Information About 8 WW points per serving

Amount per serving

• Calories: 303
• Calories from fat: 0.0%
• Fat: 5.7g
• Saturated fat: 1.2g
• Monounsaturated fat: 2.3g
• Polyunsaturated fat: 1.4g
• Protein: 28.3g
• Carbohydrate: 34.1g
• Fiber: 2.7g
• Cholesterol: 72mg
• Iron: 3.1mg
• Sodium: 555mg
• Calcium: 30mg

Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken


4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Crock Pot Parmesan Garlic Quick Bread

Crock Pot Parmesan Garlic Quick Bread (use a 3-4 quart crock pot)

1 1/2 cups baking mix (I used Bisquick)
2 egg whites
1/2 cup milk
1 Tablespoon minced onion
3/4 teaspoon garlic salt (or powder)
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese (optional)

Combine all ingredients. Save a little of both cheeses to sprinkle on the top.  Pour into a well greased crock pot. 

Sprinkle with the remaining cheese.

  Cook on high for 1 hour.

Make 8 servings

*You can add more or less garlic depending on your garlic preference.

Crock Pot Apple Pudding

PAM cooking spray
3-4 apples, cored and cut into 1/2 inch slickes
2 TBSP flour
1 tsp salt
1 pinch allspice
1/3 cup raisins (optional)
2/3 cup steel-cut oatmeal
cinnamon stick
1 TBSP sugar
Spray Little Dipper crock with PAM.
Coat cut-up apples with flour. Stir in everything through the oatmeal. Pour 1/2 mixture into crockpot. Bury cinnamon stick in apples. Add rest of apples. Top with sugar. Fill with water to within 1 inch of top.
Turn Little Dipper on, leave for 8 hours or so.
This works really well as a breakfast. Just put it in when you go to bed and when you get up, you should have delicious apple pudding.

From Ravelry Crock Pot Message Board

Tender Crock Pot Pork Roast

Tender Pork Roast

Rated: Submitted By: LaVerne Peterson Photo By: Christina Prep Time: 5 Minutes Cook Time: 8 Hours Ready In: 8 Hours 5 Minutes Servings: 8

"LuVerne Peterson of Minneapolis, Minnesota shares this melt-in-your mouth fall-apart-tender pork roast. 'It's wonderful to serve to company because it never fails to please,' she promises."

Ingredients:

1 (3 pound) boneless pork roast 1 (8 ounce) can tomato sauce 1/4 cup soy sauce (must be low sodium) 1/4 cup water

1/4 cup sugar 2 teaspoons ground mustard Suggestions: add onion rings and whole cloves of garlic; sub brown sugar for white; sub 1/4 cup Worcestershire sauce & 3/4 cup red wine vinegar for soy sauce

Directions:

1.

Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.

Crock Pot Chicken and Black Beans

Ingredients:

Servings:
4 4

4

Servings Size

• 
  

• 4 -5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese
Change Measurements: US | Metric

Directions:

Prep Time: 3 mins
Total Time: 4 hrs

1. 1 Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. 2 Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. 3 Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. 4 Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. 5 All done and enjoy!

Read more: http://www.food.com/recipe/crock-pot-chicken-w-black-beans-and-cream-cheese-yum-89204#ixzz1O17RoghL

Crockpot Cranberry Chicken

4-6 chicken breasts (8 thighs) 

1/2 pkg onion soup mix 

3T brown sugar 

1 can cream of  mushroom soup (I used cream of chicken soup)

1 can whole berry cranberry sauce

Place chicken in the pot and add the rest. Cook on high for 4 hours or low for 8 hours. (5-6 for thighs).

Borrowed from the Ravelry Crockpot message board.  Rated a winner by Bill!

Crock Pot Pork Chops

By Malriah on May 29, 2002

Photo by Natalie K

248 Reviews

• 
• Prep Time: 10 mins
• Total Time: 6 1/4 hrs
• Servings: 4

About This Recipe

"These have to be, hands down, the BEST meal I have EVER made in a crock pot. I borrowed a friend's crock pot one weekend and made this for my honey. Low and behold, I got a crock pot for my next birthday along with a request for this recipe to be the first thing I made. I really wish I know where I got the recipe from because I would LOVE to give credit for it. I beg of you, do yourself a favor and try this. You will NOT regret it. Let me know what you think!!"


My rating - these were good but a bit vinegary.  The veggies were crunchy yet which is how I like them. The chops were fork tender.

Ingredients

• 4 pork chops, each about 1/2 inch thick
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 large green peppers, sliced
• 1 (14 1/2 ounce) cans stewed tomatoes
• 1/2 cup ketchup
• 2 tablespoons cider vinegar (use 1 tbsp next time, this was very vinegary)
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 beef bouillon cubes
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. Salt and pepper pork chops if desired.
2. Add all ingredients except water and cornstarch to the crock pot.
3. Cook on low for 5 1/2 hours.
4. Mix cornstarch and water together and stir into crock pot.
5. Cook 30 minutes more.
6. Serve over rice

Lazy Day Crock Pot Brunch

Ingredients:

* 8 slices bacon
* 28 oz pkg frozen shredded hash browns, thawed
* 2 teaspoons EACH salt and pepper, or to taste
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 cup onion, diced
* 2 cups ham, cut into cubes
* 2 cups shredded cheddar cheese
* 12 eggs
* 1/2 teaspoon Dijon-style mustard
* 2 cups milk
* Pam

Directions:

Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
Number of Servings: 8
Notes: This is easy and great tasting for a brunch or a morning when you have overnight guests.

http://recipes.betterrecipes.com/betterrecipes/recipes/printRecipe.jsp?recipeId=mem2343200018

Swiss Steak Stew

Swiss Steak Stew

Rated:	Prep Time: 15 Minutes	Ready In: 8 Hours 35 Minutes
Submitted By: Deb Deverill	Cook Time: 8 Hours 20 Minutes	Servings: 6

"Serving-sized pieces of boneless round steak are dredged with flour and browned, then layered in a slow cooker with potatoes, onions, canned tomatoes, and seasonings. Corn is added for the last 25 minutes of cooking."

Ingredients:

1/4 cup all-purpose flour 1/2 teaspoon salt 1 1/2 pounds boneless round steak, cut into bite size pieces 1 (14.5 ounce) can Italian-style diced tomatoes

3/4 cup water 3 cups peeled and quartered new red potatoes 1 onion, diced 1 cup sweet corn 1 can mushroom soup

Directions:

1.	In medium bowl combine flour and salt mix well. Add beef and coat well.
2.	Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned.
3.	In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, soup, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 6/13/2010