recipes

Heat the oil in a pan over medium-high heat.

Add the Arborio rice and broth; cook for 10 minutes.

Transfer the mixture to an oiled slow cooker insert.

Add the onion and bell peppers.

Cook on low for five hours. Stir in the cheese until it melts before serving.

Add the onion, Arborio rice, broth, and garlic to an oiled slow cooker insert.

Cover and cook for two hours on high.

Add the asparagus, cream, and milk; cook for an additional 30 minutes.

Sprinkle the parmesan cheese over the risotto and let it sit for a few minutes before serving.

Heat the oil in a pan over medium-high heat.

Sauté the shallot until it softens.

Add the rice and wine, cooking for 10 minutes.

Add the mixture to a greased slow cooker insert, along with the broth.

Cover and cook on high for two hours.

Stir in the spinach and parmesan cheese, cooking for another 10 minutes.

Spray the slow cooker insert with a nonstick cooking spray.

Add the onion, carrots, garlic, escarole, beans, and broth to the insert.

Cover and cook on high for four hours.

Add the chicken, celery, 3 tablespoons tarragon, and wine to a greased slow cooker insert.

Cover and cook for seven hours on low.

Remove the chicken and set aside.

Add the yogurt and lemon juice to the sauce and turn the slow cooker temperature to high.

In a separate bowl, stir together the water and flour.

Add the mixture to the slow cooker, continuing to cook until sauce thickens.

Boil the angel hair pasta according to package directions, or until al dente.

Ladle the sauce over the chicken and pasta.

Add the turkey, shallots, wine, lemon, and broth to a greased slow cooker insert.

Cover and cook on low for six hours.

Remove the turkey and skim any fat from the top of the sauce.

Add the artichoke hearts and season with salt and pepper to taste.

Boil the elbow pasta according to package directions or until al dente.

Boil the rigatoni for five minutes, then drain and transfer to an oiled slow cooker insert.

Place the ham, Alfredo sauce, and 1 cup mozzarella cheese over the pasta.

In a separate bowl, mix the cream, milk, and flour.

Pour the mixture into the insert.

Top with the other cup of mozzarella cheese.

Cover and cook on low for four hours.

Grease the slow cooker insert.

Add the onion, tomatoes, tomato sauce and paste, wine, and herbs to the insert.

Cover and cook on low for seven hours.

Turn the slow cooker temperature to high and add the scallops.

Cover and cook for an additional 15 minutes.

Stir the garlic powder, oregano, and basil in a bowl.

Rub the mix of spices over the rump roast.

Grease the slow cooker insert and place the roast in the bottom.

Coat the roast with the onion and tomato sauce.

Cover and cook on low for eight hours.

After spraying the slow cooker insert with a non-stick cooking spray, layer the carrots, onion, and garlic in the bottom. Place the veal shanks on top of the vegetables.

Sprinkle everything with the oregano and basil, then pour in the beef broth.

Cover and cook on high for six hours.