Slice meat into thin strips and toss in a Ziploc bag with cornstarch. Add all remaining ingredients to your crockpot and mix well. Put your meat on top, and toss gingerly to coat.
Cover and cook on low for 3-4 hours. Flank steak is thin and has very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness.
Serve over steamed brown rice, and garnish with freshly sliced green onion.
Crockpot
2012
This is even better the next day. Next time try it without the peanut butter.
Place all ingredients in a blender; process until smooth.
Blend
2003, 2004, 2005, 2006, 2007, 2008
Warm tortillas. Cook bacon or sausage until done; drain on paper towels and throw away grease. Saute onions and peppers until onions are translucent; add eggs and stir until eggs are no longer wet. Stir in bacon or sausage and assemble burritos.
Assemble, Stovetop
2000, 2004, 2006, 2011-2014, 2020-2023
Brown roast and garlic in oil in skillet. Place in slow cooker. Add onions and peppers. Combine salsa, tomatoes and taco seasoning and pour over roast and vegetables. Cover. Cook on Low for 8 to 10 hours; cool completely.
To make the filling, shred the cold beef and heat with vegetables from slow cooker and 1/2 cup of the broth. Add chili powder, cumin and salt to taste. Simmer until all ingredients are well combined.
Stovetop, Crockpot
2009, 2015
In a large mixer bowl, beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the 1/2 cup sugar and the brown sugar and beat till fluffy. Add egg, milk and vanilla. Beat well.
In a medium mixing bowl stir together flour, baking powder, salt and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling.
Turn oven to 375. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or till edges are firm. Immediately press a chocolate kiss atop each cookie. With a pancake turner lift cookies onto cooling rack.
Bake
2003…2014, 2015
Cook pasta according to package directions; drain.
Meanwhile, in a heavy large skillet, heat oil over medium heat. Add garlic and red pepper and sauté until fragrant, about 1 minute. Add tomatoes and sauté just until heated through, about 2 minutes. Add the cooked pasta. Remove skillet from heat. Add cheese and basil and toss to coat. Season the pasta to taste with salt.
Stovetop
2004, 2005, 2006
In 12-inch skillet, heat oil over medium heat. Add garlic; cook about 30 seconds, stirring occasionally, until softened. Stir in marinara sauce and water. Cover; heat to boiling over medium heat.
Add pasta and return to boiling; cover and boil 8 minutes. Stir in chicken. Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.
Remove from heat, sprinkle with cheese and serve.
Stovetop
2015-2023
Preheat oven to 375 degrees. Set icing aside. Separate rolls into 16 pieces. Place rolls, cinnamon topping side up, in Deep Dish Baker (11 around edge and 5 in center).
Peel, core and slice apples and place on cutting board. Cut apples crosswise in half.
Place butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Add apple slices. Gently stir until slices are evenly coated with butter.
Combine sugar and cinnamon and sprinkle over apples. Cover bowl and shake until apples are evenly coated. Place an apple slice between each biscuit and around outer edge of Baker.
Bake 30-33 minutes or until top is deep golden brown. Remove Baker to cooling rack.
Spread top of hot rolls with 1 container of icing. (Refrigerate second container of icing to frost graham crackers or for other use.) Serve warm.
Bake
9/05
Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add to the skillet.
Brown the chops on both sides, adding a few at a time, being careful not to crowd the pan, and transfer to the insert of a 5- to 7-quart slow cooker.
Melt the butter in the skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the remaining ingredients and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert.
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Skim off any fat from the top of the sauce. Serve from the cooker set on warm.
Stovetop, Crockpot
2016
Put the potatoes in the insert of a 5- to 7-quart slow cooker. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
Sprinkle the chicken evenly with 1-1/2 teaspoons salt and 1/2 teaspoon pepper and add to the bacon drippings.
Brown the chicken on all sides, 12 to 15 minutes. Remove the chicken to the slow cooker. Add the rosemary and garlic to the pan drippings and sauté for 1 to 2 minutes. Deglaze the skillet with the vinegar, scraping any browned bits from the bottom, and transfer the contest of the skillet to the slow-cooker insert.
Add the broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken and potatoes are tender. Season with salt and pepper.
Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.
Stovetop, Crockpot
2017
Stir stuffing crumbs, contents of vegetable/seasoning packet, water and margarine, just until moistened; set aside.
Place chicken in 11x7-inch baking dish. Mix soup and milk together; pour over chicken; top with stuffing.
Bake at 375 for 35 minutes or until chicken is cooked through.
Bake, Assemble
2011, 2014
Preheat oven to 400°. Spray 8- or 9-inch square pan with cooking spray.
In small bowl, stir together Bisquick, water and egg; spread in pan. Sprinkle with 1-1/4 cups of the cheese.
In a 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.
Bake, Stovetop
2010
Brown chicken 4 minutes on each side in hot oil in a large skillet. Remove from heat and place in a slow cooker.
Combine ketchup and remaining ingredients; pour over chicken.
Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce.
Crockpot
2009, 2010
This is great, but a little sweet. Next time trade some of the brown sugar for molasses.
Place beans in a large glass bowl; add water 2 inches above beans. Microwave at HIGH 15 minutes; cover and let stand 1 hour. Drain.
Combine beans, ham, broth and onion in a 4-quart slow cooker. Combine barbecue sauce and remaining 4 ingredients; stir into bean mixture.
Cover and cook on LOW 12 hours or until beans are tender and sauce is slightly thickened.
Crockpot
2009
Combine carrots, water, sugar and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 4 to 6 hours on low.
Drain carrots, then return to slow cooker. Stir in marmalade, butter and sage. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving; loosen with additional hot water as needed before serving.)
Crockpot
2016