Macho Nacho Dip
1½ lbs. lean ground beef
1 14.5 ounce can diced tomatoes; drained
1 4.5 ounce can chopped green chilies
½tsp. chili powder for mild, 1 tsp. for medium or 1 ½ tsp. for hot ¼ tsp. cumin
½tsp. salt
2 lb. Velveeta Cheese
Brown beef in medium skillet; drain. Return beef to skillet and add tomatoes, chilies and spices . Heat until warmed through. Place mixture into the warmed slow cooker.
Slice Velveeta into 10 pieces and place in cooker on the beef mixture. Stir gently. Cook for about 10 minutes. Using to back of a wooden spoon, mash the cheese into the beef mixture until thoroughly mixed; continue cooking on low long enough for cheese to completely melt, about 20 minutes; stir often.
Turn cooker to Keep Warm setting until ready to serve. Serve over tortilla chips and top with any or all of the following, if desired: sour cream, chopped green onions, sliced pickled jalapeno peppers, guacamole, black olives, lettuce or chopped fresh tomatoes.
This recipe can easily be doubled or tripled for large parties!
Spinach Artichoke Dip
2 16 ounce pkgs. frozen cut leaf spinach; thawed and squeezed dry.
214 ounce can artichoke hearts; drained and coarsely chopped; use food processor if available.
28 ounce blocks cream cheese
1cup grated parmesan cheese
1tablespoon butter
¾ teaspoon ground white pepper 1/3 cup dry white wine
1tablespoon lemon juice 1/3 cup mayonnaise
Lightly butter the crock of your Bravetti 7 Qt. Slow Cooker and preheat, uncovered, on high heat for 10 minutes.
Prepare spinach and artichokes as directed above.
Place into a large saucepan over medium low heat the cream cheese, wine, lemon and pepper. Heat just until cheese becomes melted and incorporates with the liquid. Remove from heat and stir in the spinach, artichokes, mayonnaise and ¾ cup of the parmesan cheese until completely blended. Carefully spread mixture into the bottom of
Serve with crackers, toast points, melba toast or bread cubes.
Optional: Remove crock from cooker base and place into a 375◦ oven until top is golden brown then return to base to Keep Warm.
Spanish Beef
3lbs. round steak; cut into serving sized pieces ½ cup flour
2tablespoons olive oil
2tablespoon butter
1large Spanish onion; cut into thin rings.
2cloves garlic
¼ cup dry red cooking wine
214.5 cans diced tomatoes ¼ cup beef broth
1bay leaf
½ teaspoon thyme
2tablespoons capers
¼ cup stuffed green olives, coarsely chopped
Place flour and meat pieces in large plastic bag and shake until meat is coated. Heat olive oil and butter in large heavy skillet over medium heat. Lightly brown the meat in small batches and place into your Bravetti 7 Qt. Slow Cooker.
When all the meat is browned, add the onion and garlic to the pan and cook for about 3 minutes. Add the wine quickly; scraping the bottom of the skillet. Add the tomatoes, beef broth, thyme and bay leaf; bring mixture to a boil. Pour tomato mixture over meat inside the Slow Cooker.
Cook on High for
Serve with rice.
OR:
Oriental Pepper Beef or Lo Mein
2 lbs. flank steak
1 large onion; coarsely chopped
1medium red pepper; coarsely chopped
1medium green pepper; coarsely chopped
110.5 ounce can double strength beef broth ¼ cup
¼ cup
1tsp. ground ginger
2cloves garlic; chopped
Optional: | 3 cups cooked |
Or: | 1lb. vermicelli or angel hair pasta; cooked al dente and drained. |
Cut flank steak into 3
Toss in the onions and peppers. Combine the broth, soy sauce, orange juice, ginger and garlic; pour over the beef and vegetables and toss.
Cover and cook on High
11 | 12 |