Best Crock Pot Great Beef Great Beans Great Dip Longmeadow Farm Recipes

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NEW ENGLAND BAKED KIDNEY BEANS IN THE CROCK POT



New England Baked Kidney Beans in the Crock Pot image

If you like Kidney Beans, then this is a recipe not to be missed! Rich in flavor and absolutely delicious! Serve with Boston Brown Bread and you have one fabulous meal! I use my 6 qt. crock pot and there is plenty of room. Preparation time does not include soaking beans overnight. The cooking time is approximate, so check your beans periodically.

Provided by Lindas Busy Kitchen

Time 12h

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs kidney beans, cleaned
1/2 cup sugar
2/3 cup molasses
6 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon pepper
1 large onions, cut in 1/2 or 1 large onion, diced small
1/4 lb salt pork, cut into 1-inch chunks
4 1/2 cups water, boiling

Steps:

  • Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
  • Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
  • Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
  • Note:.
  • If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.

TANGIER ISLAND - BAKED HOT CRAB, A LA MARYLAND - LONGMEADOW FARM



Tangier Island - Baked Hot Crab, a La Maryland - Longmeadow Farm image

This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.

Provided by Andi Longmeadow Farm

Categories     Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb crabmeat
1 medium onion, chopped finely
1/4 cup butter, melted (original calls for 1/2 block)
3/4 cup breadcrumbs
1 tablespoon mustard (I use dry mustard)
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon texas pete (or Tabasco)
1 egg
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
1 pinch garlic powder

Steps:

  • Preheat oven 350° and grease a casserole dish with cooking spray.
  • Mix all ingredients together lightly, and put in greased casserole dish.
  • Bake at 1/2 hour or until bubbly, garnishing with fresh parsley if desired.

Nutrition Facts : Calories 226.1, Fat 11.4, SaturatedFat 5.6, Cholesterol 84.3, Sodium 883.1, Carbohydrate 13.1, Fiber 1, Sugar 2.1, Protein 17.1

YES, YOU CAN.......MICROWAVE AND STEAM SHRIMP - LONGMEADOW FARM



Yes, You Can.......microwave and Steam Shrimp - Longmeadow Farm image

You are never too old to learn new tricks. Sometimes I must appear as a gentle dog, I go along thinking that I can and will do some recipes that same ol' way, day after day, week after week. You know, you've probably been there yourself. One recent holiday, the statement turned out to be the truest statement that I have come to know. Well one of many true statements I have come to know....anyway, jumping back into the story.....I was buzzing along like a honey bee running back to the old bee hive stuck up inside the old shed, and blow me down with a piece of paper towel, I forgot to steam the shrimp! Our guests would soon be arriving, and they expected.....well....food. And lots of it too. All four burners were covered with various foods whistling away, and the oven was packed up like the attic after Christmas. I had 2 pounds of fresh shrimp that I had purchased the day before to be made....today! Was wondering for a moment what I should do. I could sit on them as a mother hen who is warming the underside her great berth, or, I could use the microwave. Nah. No. Nada. Not gonna do this. I don't want the shrimp to be like an old farm tire that has lost its usefulness. Ok. well, I'll try it. Holy confetti. Jumping Joe Flat. It worked! Euphoria set upon the house that stood on Longmeadow Farm and people started smacking their lips, yelping, and a joyous uproar could be heard from the house that special Holiday eve. Now, don't go saying you can't microwave shrimp, cause this might make you change your mind.

Provided by Andi Longmeadow Farm

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large shrimp (can be shelled, or not shelled, we preferred not)
2 tablespoons butter (or margarine up to 3 tablespoons can be used)
2 tablespoons water (or chicken broth)
1 tablespoon Old Bay Seasoning (or any seafood seasoning)
1 small onion, sliced very thinly (optional)
1 garlic clove, minced fine (optional)
course ground pepper (optional)
seafood cocktail sauce, for dipping
toothpick, for stabbing

Steps:

  • Mix together butter, water, (or broth), seasonings, onion, and garlic if using, and pepper, in microwave dish/casserole dish. Heat this fluid/butter for 30/60 seconds on high. Take out carefully, and add shrimp, all in one layer. Add onion and garlic if using.
  • Add extra ingredients if needed/seasonings.
  • Set timer for microwave for 3 minutes, and cook. Make sure to use a plastic wrap to cover dish, venting on one side for air. After 3 minutes, check to make sure the shrimp are cooked through. If not put back into oven for 30 second intervals.
  • Take out shrimp and set on top of crackers, add extra seasonings, and devour.

Nutrition Facts : Calories 171.4, Fat 7.7, SaturatedFat 4, Cholesterol 188.1, Sodium 209.3, Carbohydrate 1, Protein 23.1

EASY TURKEY CHILI MOLE FROM LONGMEADOW FARM



Easy Turkey Chili Mole from Longmeadow Farm image

Easy to put together, smells great while cooking. The addition of fresh tomatoes makes this simple recipe a real treat, without the heat element. You can however, add the heat element, as I have included this also as an option. Feel free to add or subtract spices as your taste buds allow. Adapted from, "The Vintner's Table Cookbook".

Provided by Andi Longmeadow Farm

Categories     Poultry

Time 55m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb turkey, ground (or cubed)
1 tablespoon vegetable oil (or any oil that you wish)
1 large onion, finally chopped
1 garlic clove, minced
1 (35 ounce) can whole tomatoes, chopped
1 medium tomatoes, fresh chopped (optional)
1 teaspoon cumin
1 teaspoon coriander
1 -3 tablespoon chili powder (depending on your taste)
1/2 teaspoon dried oregano
1/2 cinnamon stick (or 1/2 teaspoon cinnamon)
1 1/2 ounces unsweetened chocolate
1 tablespoon red wine vinegar
1 (11 ounce) can cannellini beans (optional)
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 teaspoon ground red pepper, to taste (optional)
1/4 teaspoon jalapeno powder (optional)
1 tablespoon low-fat sour cream
1 teaspoon fresh cilantro
1 tablespoon cheese, shredded

Steps:

  • Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
  • Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
  • Add onion, garlic to pan, and cook 3 minutes until soft.
  • Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
  • Simmer uncovered for 15 minutes.
  • Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
  • Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
  • Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.

Nutrition Facts : Calories 354.9, Fat 20.4, SaturatedFat 7.4, Cholesterol 80.9, Sodium 306, Carbohydrate 19.2, Fiber 6.5, Sugar 8.9, Protein 28.6

CROCK POT - GREAT BEEF, GREAT BEANS, GREAT DIP! LONGMEADOW FARM



Crock Pot - Great Beef, Great Beans, Great Dip! Longmeadow Farm image

Beans do not grow on the farm. Lima beans do, but alas no Great Beans, kidney beans, or pinto beans. This occurred to me this day and this moment after spending a heated afternoon pulling lima beans from the long 7 foot vines. Here it is, late September in the year 2007 and we have enough beans to supply the lima bean population for the next two years. This recipe is NOT about lima beans though. We do however; have tomatoes. But this isn't a recipe about tomatoes either, sure--feel free to chuck a tomato into this dip, but certainly not a necessity. How much fun can you envision when throwing this together first thing on a Saturday or Sunday morning and enjoy relaxing at night during a cool spell and sit by your honey, your dog, your cat, your hamster, your ant house. Just pick up some old bread and make bread sticks if you have to, or those old tortilla chips sitting right there in back of your snack cupboard. Add pinto beans if you want, you can even add lima beans to the dip if you are so inclined. Just feast, just feel the moment, just enjoy the art of eating. Relish the moment like you've never relished it before.

Provided by Andi Longmeadow Farm

Categories     Beans

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 23

1/2 lb ground beef
2 slices bacon, crisp cooked crumbled (may sub turkey bacon)
1 (15 ounce) can kidney beans (rinsed and drained)
1 (15 ounce) can cannellini beans (rinsed and drained)
1 (8 ounce) can baked beans
1 small onion, chopped
1 jalapeno pepper, chopped (seeded and deveined) (optional)
1 small green bell pepper
1 medium tomatoes, fresh (optional)
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 teaspoon yellow mustard
1 garlic clove, minced
1/4 teaspoon salt (optional)
1/4 teaspoon ground pepper
1 dash cayenne pepper (optional)
tortilla chips
pita bread
hearty cracker
sour cream (can mix with dash of Tabasco Sauce)
fresh cilantro
3 tablespoons cheddar cheese (shredded)

Steps:

  • Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
  • Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
  • Cover; cook for 4 hours low, 2 hours on high.
  • Top with all the wonderful toppings.
  • Scoop with variety of scoopers.
  • I personally add way more spice to mine, but you do what suits you!

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