RIVAL MINI SLOW COOKER RECIPES RECIPES

Steps:

• In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
• Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
• In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
• Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
• Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
• When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
• Serve with ricotta, over pasta or enjoy with French bread.

Steps:

• Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
• In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
• In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
• In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.