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Full Online Book HomeLearning KitchenCrock_pot - Mexican Lasagna
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Crock_pot - Mexican Lasagna Post by :omarinush Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1609

Click below to download : Crock_pot - Mexican Lasagna (Format : PDF)

Crock_pot - Mexican Lasagna

2 Cups cooked pinto beans rinsed and well drained
1 (11 ounce) can of Mexican corn, drained
1 (15 oz) container of ricotta cheese
1 cup cottage cheese
1 (4 oz) can of chopped green chiles
3/4 pound Monterey Jack cheese, sliced
1 large jar of Spaghetti sauce
3/4 pound of lasagna noodles

Spray Crockpot with nonstick spray. Spread a little spaghetti sauce on the bottom of the crockpot.

In first bowl mix beans, corn with spaghetti sauce. Set aside. In second bowl mix ricotta, cottage cheese with chilies. Set aside Cook lasagna noodles drain and cut to fit crockpot or servable pieces.

Place 1/2 of the noodles, 1/2 of the beans/corn/spagehtti sauce, 1/2 of the ricotta/cottage cheese/chiles and 1/2 of the Monterey Jack cheese in layers. Repeat layers of remaining ingredients as listed above.
Cook on low 6-8 hours
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Crock_pot - Crock Pot Pheasant Crock_pot - Crock Pot Pheasant

Crock_pot - Crock Pot Pheasant
Rinse and put pheasant in large bowl with 1/4 cup salt. Cover with water and soak at least 1 hour. Drain and rinse pheasant. Put in large bowl with: 1/3 cup soy sauce 3 Tbl. Worcestershire sauce 3 Tbl. dark brown sugar 2 Tbl. minced garlic 1 Tbl. liquid smoke 1 Tbl. Tabasco sauce 3 Tbl. balsamic vinegar onion powder to taste Put pheasant covered with marinade in fridge. Marinade at least 2 hours. Put pheasant in crock pot with 1 cup water. Discard left over marinade. Cook on low 5-7 hours. Check occasionally and add water if needed.

Crock_pot - Pasta -  Matt's Favorite Macaroni In A Crockpot Crock_pot - Pasta - Matt's Favorite Macaroni In A Crockpot

Crock_pot - Pasta -  Matt's Favorite Macaroni In A Crockpot
1 (8 oz.) pkg elbow noodles, uncooked 16 oz. sharp cheddar cheese grated 1 (12 oz.) can evaporated milk 1 stick margarine, cut in slices 2 cups milk 2 eggs Salt and Pepper to taste Beat eggs slightly in mixing bowl. Stir in milk, margarine, cheese, salt and pepper. Pour over uncooked noodles in crockpot. Cook on low for 2 1/2 hours. Stir only once after cheese begins to melt