February 01, 2004
It's me again. After getting loads of special requests from my loyal subscribers (that's you!), I decided to send you a few extra issues of The Heat! this weekend.
These recipes go great with my new Gourmet Habanero Pepper Sauce, The Heat!. The slow cooking process used in these recipes allows the flavor and heat of the peppers, garlic, herbs and spices in my hot sauce to infuse into the meat. You'll taste it in every bite. Tomorrow I'll send you the link to order, so be sure to come back
and check the next issue.
I was thinking about giving you a crock pot chili recipe to try for
your Super Bowl parties today. But, I just realized that you won't
receive this email early enough to cook it. So I am going to shift
gears and give you a simple crock pot roast recipe.
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Growing up, roast beef was always a Sunday favorite around our house.
The aroma from the beef slow cooking for hours filled the house
and left everyone anticipating what was always the best meal of the
week. Along with potatoes, gravy and some green veggies, this crock
pot roast recipe is sure to become your family favorite too.
Another great recipe I found in the E-Cookbooks Library is this easy Pepper Steak recipe. The delicious aromas from these crock pot recipes will fill your home.
With the right recipes anyone can be a gourmet chef! So give these a try for your Sunday dinner and impress your family.
Crock Pot Roast Recipe
Ingredients:2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
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Slow Cooker Pepper Steak
Ingredients:2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Directions:
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
Enjoy these!
More tomorrow,
Chef Jay