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Food.comEasy recipe for a weeknight meal. Throw everything in crock pot in the morning and your meal's ready when you arrive home from work or school. Serve with hot cooked rice; tossed salad on the side. Source unknown. Vegetarian friendly! *Update* February 2009: I used this recipe: Recipe #100408 to replace the ham.Food.comI was inspired by Recipe #40416 and create my own. I am a novice cook and this has to be the easiest recipe I have tried in my crock pot. I would have liked to try a better BBQ Sauce but Winn-Dixie had a limited selection so I used there own which turned out pretty good. This is a great recipe for people who work or have little time to fix a meal trust me :-)Taste of HomeBeing from Louisiana, my go-to comfort food is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a <a href="https://www.tasteofhome.com/collection/slow-cooker-side-dishes-to-the-rescue/" style="background-color: darkgrey;">slow-cooker side dish</a> or make it a meal with hot buttered corn bread. —Lisa Bowie, Las Vegas, NevadaFood.comHere is an easy basic recipe that you can tweak to your tastes. If you don't have wine, use chicken broth. Don't use a cooking wine!! If you want to use wine but don't know any good ones, talk to someone working at the wine department of your local grocery. They should be able to recommend a good tasting, reasonably priced (under $10) bottle. You can also use boneless, skinless chicken breasts if you prefer: just adjust the cooking time. If you have time, let the chicken breasts marinade for at least an hour. I usually throw this together in the morning before I go to work, then bake it that evening. For a complete one pot meal, you can add a couple of potatoes to the baking dish with the chicken before you put it in the oven. Then all that's left is maybe another veggie :)Food.comEverybody has a favorite type of barbecue. Eastern NC BBQ has a pure salty savoryness without any ketchup base. The following recipe is awesome served on large sandwich buns with potato chips. And it's easy--a great recipe to set in the crock pot and come home to an almost-finished meal. For cost savings, I often buy a large pork roast when it goes on sale and just cut in in two halves; use one for the recipe. Pick a nice lean cut; not a Boston butt. Even better as a leftover!!YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.Pillsbury.comWhat is Chicken Pot Pie? We call it a delicious excuse to eat pie for dinner! It’s your leftover cooked chicken or turkey and frozen mixed veggies in a buttery, rich sauce; all tucked inside flaky pie pastry. With all these flavors and textures going on, you’ll get requests to serve it often! <br>This classic dinner pie is one of our top-rated recipes—EVER--and with good reason. It is so easy to make and very comforting to eat. You can have a hot, homemade dinner pie ready to dive into in just over an hour.</br> <br>Whether you make it for a comforting weeknight meal or enjoy it over dinner with friends or family, this simple and hearty dish is always welcomed! The silky-smooth and flavorful sauce holds chicken or turkey and veggies inside a flaky crust. Break through the top crust and dive into the inside or savor the crust after you enjoy the yummy filling. No matter how you like to eat it, this pie will be devoured.</br> <br>It’s a perfect way to use up leftover turkey after a holiday feast…or you could make extra chicken, next time you have chicken for dinner…to have enough left over for this scrumptious dinner pie later in the week!</br>Pillsbury.comWhat is Chicken Pot Pie? We call it a delicious excuse to eat pie for dinner! It’s your leftover cooked chicken or turkey and frozen mixed veggies in a buttery, rich sauce; all tucked inside flaky pie pastry. With all these flavors and textures going on, you’ll get requests to serve it often!<br> <br>This classic dinner pie is one of our top-rated recipes—EVER--and with good reason. It is so easy to make and very comforting to eat. You can have a hot, homemade dinner pie ready to dive into in just over an hour.</br> <br>Whether you make it for a comforting weeknight meal or enjoy it over dinner with friends or family, this simple and hearty dish is always welcomed! The silky-smooth and flavorful sauce holds chicken or turkey and veggies inside a flaky crust. Break through the top crust and dive into the inside or savor the crust after you enjoy the yummy filling. No matter how you like to eat it, this pie will be devoured.</br> <br>It’s a perfect way to use up leftover turkey after a holiday feast…or you could make extra chicken, next time you have chicken for dinner…to have enough left over for this scrumptious dinner pie later in the week!</br>Food52I love food inspiration, as it often leads to something delicious. Inspired by EmilyC’s winning Crispy Cream-Braised Potatoes and Fennel, last Tuesday night I made a one-pot dinner of braised pork chops, fennel and new potatoes. Seasoned with cinnamon, whole allspice, ginger, garlic and cooked in sparkling apple cider, I added a little cream at the end for a satisfying meal, redolent with flavors of the season (well, at least where most of you are, since it is still hot and summery here in Hawaii). The next day, when this contest was announced, I knew I had to translate my one pot meal into a stuffed pork roast. I knew I wanted to brine the pork in a cider mixture, and adapted Judy Rodger’s basic pork brine from her Zuni Café cookbook to start. My first stuffing attempt involved quinoa, fennel, calvados and dried apricots; while tasty, I wanted something that would stay put in the loin when sliced and did not want to add egg to the stuffing mix. Back to the drawing board. Then, thanks to a brilliant suggestion from hardlikearmour, I decided to try adding squash to the fennel and from there the addition of curry and pistachios seemed appropriate, to contrast and mingle with the autumnal flavors of apple and spice in the pork. While I usually shy away from recipes with an inordinate number of steps, I hope you do not let that deter you from this recipe. As long as you plan, the work takes care of itself, with the brining and drying of the roast. The stuffing comes together quickly, and slicing the pork loin open is easier that you might think (this was my first experience); just make sure you are not rushed as you cut (not that you should ever be rushed with a sharp knife!). The addition of braised or sauteed greens would round out the meal nicely.
