Best Crockpot Recipes

Baked Fresh Salmon Steak

• crockpot, seafood
• 3.00 lb salmon steak
• 0.25 lb chopped mushrooms
• 1.00 medium onion, minced
• 2.00 tablespoon minced parsley
• 0.25 teaspoon tarragon
• 1 pepper and salt
• 2.00 tablespoon butter (optional)
• 0.50 cup sherry
• 0.33 cup fine bread crumbs

Soak lid of clay cooker. Cut salmon in half and lay both pieces in cooker. Sprinkle with mushrooms, onion, and parsley and tarragon mixed. Add salt and freshly ground black pepper to taste. Dot with butter and pour sherry around. Cover, put into cold oven and turn temperature to 425F. After 30 minutes sprinkle crumbs over top and bake 30 more minutes From Schlemmertopf recipe book. Formatted by Linda Caldwell

Beef Stew / Crockpot

• crockpot
• 2.50 lb stew beef; 2 cubes
• 8.00 carrots
• 1.00 (cut diagonally in 2 pieces
• 3.00 medium idaho potatoes; chunked
• 2.00 large onions; * see note
• 1.00 can italian stewed tomatoes
• 1.00 tomatoes; (14-1/2 oz can)
• 2.00 tablespoon flour
• 1.00 seasoned pepper; to taste
• 0.25 teaspoon thyme
• 0.25 teaspoon basil
• 0.25 teaspoon oregano
• 1.00 tablespoon worcestershire sauce

Use a spanish or vidalia onion for great taste. Place half of veggies in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. Serve with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.