Combine roast, 1 packet of onion soup mix and water. Add water until the water level is covering the roast half-way. Watch roast to make sure the water level does not cover the roast below 1/4 of the way.
Cook for 4 hours on high or 8 hours on low.
From frozen: Thaw completely and cook in crock pot.
Monday, February 15, 2010
Thursday, January 21, 2010
Stir-fried honey-ginger chicken with vegetables
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons light soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
vegetables
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add vegetable oil, ginger, and garlic to skillet until fragrant, 30 seconds. Add chicken and cook for 2 minutes; transfer to plate. Add vegetables and cook for approximately 5 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice or oriental noodles and garnish with fresh cilantro leaves (optional).
2 tablespoons rice vinegar
2 tablespoons light soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
vegetables
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add vegetable oil, ginger, and garlic to skillet until fragrant, 30 seconds. Add chicken and cook for 2 minutes; transfer to plate. Add vegetables and cook for approximately 5 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice or oriental noodles and garnish with fresh cilantro leaves (optional).
