Sunday, February 18, 2007

Chow Babes - 02.18.07

This Chow Babe's theme was "crock pot" with a red factor. We were requested to wear red (reason to be revealed at the gathering) in celebration of our host passing through menopause.

Here are two that are sure to delight, with ease and taste. There were so many good ones; my favorite was the macaroni and cheese.

Do you have any good crock-pot recipes? Tell me and I will add them to our many on Chow Babes ... as we said today, the unsung-hero-appliance of the kitchen. The conversation quickly deteriorated to the subject of Britney's hair and Anna Nicole's baby father ... after we had eaten, of course. (My co-author-Chow-Babe- hates that this a orange type, but I know you know, if you want to print it out in black, copy it over to word, or email and copy from there in black;)

And one of our Chow Babes is having her own babe!

Pork Thai Stew
2 lbs. Pork tenderloin cut into 1-in chunks
2 cloves garlic, chopped
2 cups sliced red bell pepper
2 Tbs. White wine vinegar or rice vinegar
1/4 cup teriyaki sauce
1 teaspoon crushed red pepper
1/4 cup creamy peanut butter
cooked rice
1/2 cup chopped green onion
1/4 cup chopped peanuts

Put tenderloin, garlic, bell pepper, vinegar, teriyaki sauce and red pepper into slow cooker. Cook on low 8 hours.

Remove meat from pot and shred. Add peanut butter to pot. Add meat. Cook for another 30 minutes. Serve over cooked rice, topped with green onions and chopped peanuts. Makes 6 servings.


Chocolate Mousse
1 package chocolate cake mix
1 pint sour cream
1 (3.4-ounce) package chocolate pudding mix
6 ounces chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray slow-cooker with nonstick spray. Mix all ingredients until smooth. Pour into cooker. Cook on love 6 to 8 hours. Serve in a bowl with vanilla ice cream. Makes 6 to 8 servings.









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1 comment:

Tara Ross Studios said...

I would love to make pork thai stew.

I've been trying to post to your blog, but I've been having trouble with it.