From our yum yum corner

Hello there ! We at the business desk are absolutely delighted to bring you
our latest recipe picks! It’s Christmas time and the holidays are here so
why not celebrate with some terrific recipe suggestions from us!
Enjoy and do not forget to follow us on Twitter @accessibleworld and like us
on Facebook at www.facebook.com/donnajodhan

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Crock-Pot – Slow Cooker Recipes:
Party Appetizers
Moroccan Spiced Chicken Wings
1/4 cup orange juice
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon olive oil
5 pounds chicken wings, tips removed
and split at joints
Stir orange juice, tomato paste, cumin,
salt, curry powder, turmeric, ginger and
cinnamon in large bowl until blended.
Heat oil in large nonstick skillet over
medium-high heat. Add wings and brown
in several batches, about 6 minutes per
batch. Transfer wings to bowl with sauce
as they are cooked. When all wings are
cooked, toss well to coat. Place wings
and sauce in crock-pot. Cover; cook on
low 6 to 7 hours, or on high 3 to 3 1/2
hours, or until tender.
Makes 8 servings.
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Crock-Pot – Slow Cooker Recipes:
Party Appetizers
Turkey Meatballs In Cranberry Barbecue
Sauce
1 can (16 ounces) jellied cranberry sauce
1/2 cup barbecue sauce
1 egg white
1 pound lean ground turkey
1 green onion with top, sliced
2 teaspoons grated orange peel
1 teaspoon soy sauce
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper, optional
Nonstick cooking spray
Combine cranberry sauce and barbecue
sauce in crock-pot. Cover; cook on high
20 to 30 minutes, or until cranberry sauce
melts and mixture is heated through.
Meanwhile, place egg white in medium
bowl; beat lightly. Add turkey, green
onion, orange peel, soy sauce, black
pepper and ground red pepper, if
desired; mix until well blended. Shape
into 24 meatballs. Spray large nonstick
skillet with cooking spray. Add meatballs
to skillet; cook over medium heat 8 to 10
minutes, or until meatballs are no longer
pink in center, turning to brown evenly.
Add to heated sauce in crockpot; stir
gently to coat. Turn crock-pot to low.
Cover; cook 3 hours. Transfer meatballs
to serving plate.
Makes 12 servings.
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Fresh Raspberry Butter
1 (8 ounce) package cream cheese,
softened
1/2 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla or almond extract
1 cup fresh raspberries, mashed
Combine all ingredients except berries;
blend well. Gently fold in raspberries.
Cover and refrigerate several hours, or
overnight. Keep refrigerated for up to 1
week.
Makes 2 cups.
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Crock-Pot – Slow Cooker Recipes:
Party Appetizers
Chicken And Asiago Stuffed Mushrooms
20 large white mushrooms, stems
removed and reserved
3 tablespoons extra virgin olive oil,
divided
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup madeira wine
1/2 pound uncooked chicken sausage,
removed from casings or ground chicken
1 cup grated Asiago cheese
1/4 cup Italian-style seasoned dry bread
crumbs
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Lightly brush mushroom caps with 1
tablespoon oil; set aside. Finely chop
mushrooms stems. Heat remaining 2
tablespoons oil in large nonstick skillet
over medium-high heat. Add onion; cook
1 minute, or until just beginning to soften.
Add mushroom stems; cook 5 to 6
minutes, or until beginning to brown. Stir
in garlic; continue cooking 1 minute. Pour
in madeira; cook 1 minute. Add sausage;
cook 3 to 4 minutes, or until no longer
pink, stirring to break into small pieces.
Remove from heat; cool 5 minutes. Stir in
cheese, bread crumbs, parsley, salt and
pepper. Divide mushroom-sausage
mixture among mushroom caps, pressing
slightly to compress. Place stuffed
mushroom caps in single layer in crock-
pot. Cover; cook on low 4 hours, or on
high 2 hours, or until mushrooms are
tender and filling is cooked through.
Makes 4 to 5 servings.
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