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Posted: 7/14/2011 8:28:00 AM EDT
[Last Edit: Zhukov]
So, anyone got good crock pot meals/recipes?
<This is now the official crock pot/slow cooker recipe thread - Z> |
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Posted: 11/12/2012 12:44:08 PM EDT
[#1]
KrazyL's tex-mex chili
roughly 3 pounds of Steak (Sirlion or something with a nice marbling to it) 1 can Chili beans 1 can black beans 1 can yellow corn 1 can white corn 1 can or rotel 1 can diced tomatos 1 pack taco seasoning 1 pack chili seasoning onion powder (or half of a diced yellow onion) 1 pack of hidden valley ranch mix Salt Fresh cracked black pepper Heat crock pot on high with beans, corn, rotel, tomatoes, and a can of water. once the contents is warm, mix in taco and chili seasoning and the ranch mix In a separate skillet: Dice steak into large cubes (Approx. 1.5-2 inch cube), toss with McCormicks grill master or salt and pepper. Brown all sides slightly (Leaving it rare in the center) and then add to the crock pot. Cook the entire contents of the pot for about 5-6 hours on high. I like mine with a little cheese and some crackers. |
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Posted: 11/20/2012 7:45:15 PM EDT
[Last Edit: Zhukov]
[#2]
I love Bolognese sauce. For those of you not in the know: Bolognese is NOT some browned ground beef mixed with marinara dumped over Spaghetti. True Bolognese sauce always includes dairy, usually wine, and is simmered for about 3 hours. The meat is not browned, and the milk and wine are completely cooked down before the next ingredient is added. The final product is a meaty sauce that is silky smooth and full of flavor.
A year ago I found this recipe on America's Test Kitchen and have always wanted to try it out. I did so today and was very impressed. The only change I made was to use one pound of 90/10 ground pork and two pounds of 80/20 ground chuck. It wasn't as good as Bolognese sauce made the "traditional" way, but it's awfully close and a lot less involved: Bolognese Sauce – Big BatchIngredients
Directions
No, the recipe is not mistaken. You add the meat without cooking it first. I broke up the big honking ball of meat with a spatula. The final sauce is almost creamy as it almost doesn't have distinct meat crumbles. IMPORTANT: DO not serve this over spaghetti. Linguine at a minimum, Fettuccine preferred. The sauce is not served on top of the noodles either; it has to be mixed in. This makes enough for 2-3 pounds of pasta. I ladled the remainder into 32oz. mason jars and will freeze them for future use. |
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Posted: 11/21/2012 9:58:51 AM EDT
[#3]
Crock-Pot Jambalaya
Makes: 8 servings Prep Time: 30 minutes Cook Time: 4 hours, 0 minutes Ready In: 4 hours, 30 minutes Ingredients 12 ounces skinless chicken breast cut in 1 inch cubes 1 pound smoked sausage 2 bell peppers chopped 1 onion chopped 2 celery stalks chopped 3 garlic cloves minced 1 can whole tomatoes 1/3 cup tomato paste 1 can beef broth 1 tbsp dried parsley 1 1/2 tsp dried basil 1/2 tbsp oregano 1 tbsp Tabasco 1/2 tbsp salt 1 pound shrimp (optional) Directions In a crock-pot add all together except shrimp. Cook on high for 4 hours. Add shrimp and cook an additional 30 minutes. Serve over rice or combine with enough rice to the desired consistency |
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Posted: 11/22/2012 6:15:24 PM EDT
[Last Edit: iammrbill]
[#4]
Originally Posted By Keib:
Bumping for some wisdom on a venison ham roast. Approx 5 lbs. With the low fat content of venison, I struggle in the tender department. I've cubed with fair results, but looking for a better solution. i've posted this a few times: mrbill's stew(works for beef or venison) ingredients(no set amounts, adjust to your taste): roast small red potatoes baby carrots salt pepper garlic rosemary sage thyme chives diced onions/onion powder beef gravy or beef gravy powder 1.cut roast into cubes(i like larger chunks, keeps it meaty, but also lets some fibers into the stew) 2.cut potatoes into quarters 3.place a layer of quartered taters and baby carrots on on bottom of pot 4.add meat 5.add another layer of taters and carrots 6.add water until everything is covered 7.add seasonings 8.gently stir so seasonings, meat and top layer of veggies are mixed(try not to disturb the bottom layer too much) 9.cook. if you're not going to be attending it, use low. otherwise, cook on high for a couple hours, then reduce to low for the remainder. general time is 6hrs when using the high-low, 9-12low only. if you're attending it, stir every 30min if you feel like it 10.20-30min before serving, add gravy/gravy powder 11.enjoy this works well with chicken/turkey, just replace the beef gravy w/turkey/chicken variety if you want to stretch it, serve over/mixed w/rice |
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Posted: 1/3/2013 1:55:26 PM EDT
[#5]
Bump!
Making the creamcheese chicken again tonight. Posted Via AR15.Com Mobile |
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Posted: 1/3/2013 2:41:58 PM EDT
[#6]
Originally Posted By alphabavo:
Bump! Making the creamcheese chicken again tonight. Posted Via AR15.Com Mobile I need to try that one... will vouch for the 7up pork roast. I dont do anything to mine other than season it that way it has multiple outcomes a little barbecue sauce on a bun... awesome on a tortilla with pico....awesome standing around the crock pot with a fork...awesome 
need to try the dr. pepper route at least once |
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Posted: 1/4/2013 12:48:55 AM EDT
[#7]
Originally Posted By ost:
Originally Posted By USMARINE1108:
Originally Posted By Grove:
Italian Beef Sandwich 3-5lb Beef Roast 1 Pkg Dry Au Jus Mix 1 Pkg Italian Dressing Mix 1 Can Beef Broth 1 Tsp Minced Garlic 1/2 Can Water Package of Egg Rolls Swiss Cheese Slices Place all ingredients in crock pot, mix together, put roast in and spoon liquid over the roast. Cook on low for appox 8 hours and serve with a side of Au Jus from the crock. Makes great sandwiches on Egg Rolls w/ Swiss Cheese. Grove I've got this in the pot right now. It's looking good already. 
For really good, omit the beef broth and add two jars of perpochini peppers (juice and all). I do just the beef, Italian salad dressing mix, and perpochini Posted Via AR15.Com Mobile |
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Posted: 1/10/2013 10:22:19 AM EDT
[#8]
Making Zedhead's Chicken again today.
Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. |
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Posted: 1/10/2013 11:55:43 PM EDT
[#9]
Originally Posted By Scott_In_OKC:
Making Zedhead's Chicken again today. Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. I've made it several times. Instead of the Italian dressing I use 2 tbsp of the bulk Italian spice that Costco sells plus a little garlic powder. It comes out great! |
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Posted: 1/14/2013 5:44:50 PM EDT
[#10]
Texas Red Chili Ackley Improved
Start by making chili sauce. Take a half cup of pepper powder (I use chipotle). Mix it with 2.5 cups of water thoroughly. Whisk to remove clumps. Set aside. Pour a few tablespoons of oil into a small saucepan on medium heat. Add four table spoons of diced onion and garlic (I just winged it, doesn't really matter). Saute the above mixture for 5 minutes. Add a teaspoon of cumin. Add a teaspoon of oregano. Add a table spoon of flour. Mix well in the pan, stirring it around, until it turns into this brown bubbly stuff (takes under 5 minutes). Add this mixture to the pot, whisk while bringing to a boil. Once it's boiling take it off the heat and keep whisking. Add to a crock pot set on low. Add a pound of ground cubed flank steak. Or ground beef. Whatever you like. To improve this chili and make it meet God's definition of chili, add three cans of chili beans, draining the inferior chili juices first. If you are a godless Texan, you will substitute this for another pound of cubed flank steak. Then you will be cooking red texas chili instead of Red Texas Ackley Improved chili. Turn oven to broil. Put 6 to 8 anaheim peppers with the stems cut off onto a baking sheet coated with oil. Get some oil all over the peppers. Place in oven. Let them broil for 15 minutes (or however long it takes to make the skins black and blistered). Flip them and repeat. Take them out, let them sit for ten minutes in a ziplock bag (the steam further loosens the skin. Skin the peppers. Add them to the crock pot. Let cook on low for however long you want. I tried it after four hours last night and it tasted great. I tried it this morning and it tasted a lot better. I'll say 12 hours for the hell of it. And it tastes GREAT. The key is to use chipotle pepper powder.  |
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IL, USA
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Posted: 1/15/2013 11:30:03 AM EDT
[#11]
Thanks for all the recipes all! This has been a favorite for a bit:
Crockpot Carnitas 2.5 lbs Boston butt pork roast 2 tbsb. kosher salt 1 tbsp. black peppercorns, ground 1 tbsp. garlic powder 1 tbsp. achiote (annato) 1 tbsp. cayenne pepper 2 tbsp. Mexican oregano 1/2 tbsp. onion powder 1 small white onion, sliced thinly 3 dozen corn tortillas 3 cups white onion, finely diced 2 bunches cilantro, washed and chopped roughly Salsa of your choice Make a rub with the dry ingredients and apply to the roast. Roast in crockpot, onions on top. You do not need to add any liquid. 5 hours on high or 8 on low. Shred the meat when it is done and pop it under a broiler until the tips and edges start to crisp. Pop the meat on tortillas and garnish as you wish. |
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Posted: 1/15/2013 12:27:20 PM EDT
[#12]
Originally Posted By QuirkyP71:
Thanks for all the recipes all! This has been a favorite for a bit: Crockpot Carnitas . hmm may have to try that one out did another pulled pork on Sunday first time trying the cole slaw on pulled pork sandwich.... was pretty dang good |
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Posted: 1/15/2013 11:09:04 PM EDT
[#13]
Originally Posted By QuirkyP71:
Thanks for all the recipes all! This has been a favorite for a bit: Crockpot Carnitas This is a good one. It is important to do the broiler step. Awesome with a squeeze of fresh lime right before you eat. |
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Posted: 1/25/2013 4:40:52 PM EDT
[Last Edit: wildearp]
[#14]
Pork Carnitas
I know boiling these in fat (deep fry) is the traditional method, but I saw a restaurant on DDD make a quick carnita on the stovetop by boiling in milk and orange juice. I found there are many crockpot carnita recipes, so I picked one and ran with it. large oval shaped crock 1 pork butt big enough to cover the bottom, approx 8-10lbs. 2 cups orange juice juice from two fresh limes can of condensed milk light dusting of sea salt light dusting of cumin light dusting of New Mexico Chile powder slow cook at least 6 hours. Drain, separate fat, and save juices. Pull the pork. This can be saved for later or prepared any time. Heat up a cast iron skillet. Brown and crisp up some meat while adding a splash of the saved juices. You can then do just about anything with the meat, make tacos, burritos, eat it plain, etc. I like to serve it on tacos with shredded cabbage and chopped red onions and a splash of lime. |
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Posted: 1/30/2013 2:40:34 PM EDT
[#15]
White Chili:
1 can corn (not drained) 1 can great northern beans (not drained) 1 can chick peas (not drained) 1 onion 2 chicken breast chopped into dice sized pieces 2 chicken bouillon cubes 1 t +/- cumin some EVOO Dump everything in and let it go for about 4-6 hours on low setting or until you feel the chicken is cooked to your liking. When I make it, since I'm going through the trouble (and we have a large enough crock pot) we do a double batch since it freezes real well. I serve with whatever grated cheese we have around the house, a few dashes of tabasco in mine and tortilla chips on the side. |
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Posted: 2/2/2013 2:03:54 PM EDT
[#16]
Originally Posted By QuirkyP71:
Thanks for all the recipes all! This has been a favorite for a bit: Crockpot Carnitas 2.5 lbs Boston butt pork roast 2 tbsb. kosher salt 1 tbsp. black peppercorns, ground 1 tbsp. garlic powder 1 tbsp. achiote (annato) 1 tbsp. cayenne pepper 2 tbsp. Mexican oregano 1/2 tbsp. onion powder 1 small white onion, sliced thinly 3 dozen corn tortillas 3 cups white onion, finely diced 2 bunches cilantro, washed and chopped roughly Salsa of your choice Make a rub with the dry ingredients and apply to the roast. Roast in crockpot, onions on top. You do not need to add any liquid. 5 hours on high or 8 on low. Shred the meat when it is done and pop it under a broiler until the tips and edges start to crisp. Pop the meat on tortillas and garnish as you wish. Just put this in the crockpot, I'll let you all know how it turns out. |
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Posted: 2/4/2013 8:21:51 PM EDT
[#17]
Originally Posted By Bubbles: Originally Posted By Scott_In_OKC: Making Zedhead's Chicken again today. Originally Posted By Zedhead: A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. I've made it several times. Instead of the Italian dressing I use 2 tbsp of the bulk Italian spice that Costco sells plus a little garlic powder. It comes out great! I will be trying this variation soon....... |
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Posted: 2/4/2013 8:54:09 PM EDT
[#18]
THIS IS A RECIPE THREAD. LESS JIBBA-JABBA PLEASE...
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Posted: 2/4/2013 9:35:18 PM EDT
[Last Edit: 45FMJoe]
[#19]
Originally Posted By Zhukov: I love Bolognese sauce. For those of you not in the know: Bolognese is NOT some browned ground beef mixed with marinara dumped over Spaghetti. True Bolognese sauce always includes dairy, usually wine, and is simmered for about 3 hours. The meat is not browned, and the milk and wine are completely cooked down before the next ingredient is added. The final product is a meaty sauce that is silky smooth and full of flavor. A year ago I found this recipe on America's Test Kitchen and have always wanted to try it out. I did so today and was very impressed. The only change I made was to use one pound of 90/10 ground pork and two pounds of 80/20 ground chuck. It wasn't as good as Bolognese sauce made the "traditional" way, but it's awfully close and a lot less involved: Bolognese Sauce – Big BatchGoing to try this. So this weekend I took some chipotle citrus BBQ sauce from a local restaurant and slathered it all over a pork shoulder and cooked it on low for 6 hours. The result was some of the most dericious pulled pork I've ever made...and it was literally that easy. I drained most of the fat/liquid, split the pork with two forks and poured in a bit more of the BBQ sauce. |
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Posted: 2/5/2013 11:41:03 AM EDT
[#20]
Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. Amazing. Had it last night over whole wheat noodles. |
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NY, USA
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Posted: 2/10/2013 1:37:27 PM EDT
[#21]
I didn't see this one posted so I will add a favorite of mine.
Cherry Pork Chops: 1/2 can of cherry pie filling (I use the whole can) 2 teaspoons lemon juice 1/2 teaspoon instant chicken bouillon granules (I just crush up a bouillon cube) 1/8 teaspoon ground mace Trim excess fat. Heat fat in skillet to create about 1 tablespoon of grease, discard remaining fat. Brown pork chops in skillet with the grease. Sprinkle each pork chop with salt and pepper. Put pie filling, lemon juice, chicken bouillon, and ground mace in crook pot and mix together. Place browned pork chops on cherry mixture. Cook on low 4 to 5 hours. I serve over egg noodles but can also served over rice. |
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Posted: 2/10/2013 9:19:04 PM EDT
[Last Edit: _Soggy_]
[#22]
Beef tips in wine sauce, based loosely on my dad's recipe/one I found in a cook book.
I have a small/tall crock pot so this is for one of those. 1.5-1.75 lbs of beef stew meat 10.75oz can of reduced sodium cream of mushroom 10.75oz can of cream of onion 3/4-1cup of red wine(I use 1 cup and let it boil a bit at the end to thicken) 1-2 cloves of roasted garlic(optional) 8oz of mushrooms 1 sweet onlon The recipe I found didn't season the beef, but I used a little seasoned salt. Basically throw everything in the crock pot and cook for 6 hours on low or about 3 on high or until done. My father always served them over egg noodles, but I also like it with rice. I couldn't find a cream of onion soup at my grocery store for some reason, so I used french onion soup and skipped putting the sweet onion in(I would suggest trying to find the cream of onion). My dad's tastes a little different, but mine is close enough. |
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Posted: 2/28/2013 9:10:26 AM EDT
[#23]
Bump with a new one:
2 frozen chicken breasts can of black beans, rinsed and drained can of corn kernels, do not drain can of Rotel 1 pkg of ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8 oz pkg cream cheese Put the chicken in the crockpot, top with the rinsed beans and other ingredients. Stir to combine and then put the block of cream cheese on top. Cook on low for 6 to 8 hours, give it good stir to blend in the cheese and shred the chicken. Can serve as is, over rice, in tortilla shells, or even as a dip. I put this in the crockpot yesterday before work, I added a couple extra chicken breasts, an extra can of Rotel, and some extra seasoning. This stuff is seriously good. I got more in my little portable crockpot for lunch today, with some sour cream to put on top.
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MD, USA
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Posted: 2/28/2013 11:56:23 PM EDT
[Last Edit: Changed]
[#24]
I did a whole chicken recently.
I cut up half an onion and layered the bottom with it. The chicken was rubbed with oil and seasoned I quartered a lemon and placed the pieces inside the bird I cut up one lb of carrots and a large potato and added them around the chicken Cooked on low for 6-8 hours or so Preheat oven to 400* Carefully remove bird and place in glass dish, put in oven for 15 minutes to crisp skin Discard the cooked onion pieces. It came out great. |
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Posted: 3/1/2013 10:34:18 AM EDT
[#25]
Originally Posted By Andras:
I did a whole chicken recently. I cut up half an onion and layered the bottom with it. The chicken was rubbed with oil and seasoned I quartered a lemon and placed the pieces inside the bird I cut up one lb of carrots and a large potato and added them around the chicken Cooked on low for 8 hours or so Preheat over to 400* Carefully remove bird and place in glass dish, put in oven for 15 minutes to crisp skin Discard the cooked onion pieces. It came out great. How do you keep it from turning into chicken soup? I've done that a couple of times but it seemed like the bird dropped about a quart of water. Tasty and tender, but not exactly "roasted." |
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Posted: 3/1/2013 2:00:52 PM EDT
[#26]
My take on Pot Roast Sandwiches:
- Chuck roast (2-4lb should be fine for the crock pot depending size) - 1 small jar banana peppers (used for liquid only) - 1/2 cup worcestershire sauce - 1/2 can/bottle of beer - 1 big squeeze of mustang (yellow or dijon) - 1/4 cup soy sauce - 1/2 cup whiskey - 1/4 cup beef broth - 1/2 large white/yellow onion - 1 large green pepper - french rolls - sliced provolone cheese 1. Pour all liquid ingredients in a bowl and whisk to ensure the mustard is fully mixed in the liquid. 2. Cut the roast once length wise and once width wise so you have 4 parts. 3. Lay meat in crock pot and pour liquid over meat (You want the liquid level to cover about half of the meat inside the crock pot). 4. Put crock pot on low for approx 8 hours (cooking times will vary based on size, meat will feel firm after 4-5 hours but towards the end will soften up nicely, you can test the meat by pulling a piece out with a pair of tongs, if it falls/peels apart easily, it's done but check for pink/redness). 5. 90 minutes before meat is done, cut onion/green pepper into thin strips and sweat in a frying pan, then add put in crock pot. 6. When meat is fully cooked, pull it out, and put in a pan/bowl and cover with foil. Put crock pot on warm to keep the liquid hot but not boiling. 7. After about 30 minutes, pull the meat apart into small pieces/chunks and discard any fat (careful, it will still be hot). 8. Once all meat has been pulled apart similar to pulled pork size, put all the meat back into the crock pot and turn back on high for 30 minutes to heat up. 9. Line french rolls with sliced provolone and use tongs or slotted spot to fill them up with the meat/onions/peppers. |
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MD, USA
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Posted: 3/1/2013 2:04:56 PM EDT
[Last Edit: Changed]
[#27]
Originally Posted By R2point0:
Originally Posted By Andras:
I did a whole chicken recently. I cut up half an onion and layered the bottom with it. The chicken was rubbed with oil and seasoned I quartered a lemon and placed the pieces inside the bird I cut up one lb of carrots and a large potato and added them around the chicken Cooked on low for 8 hours or so Preheat over to 400* Carefully remove bird and place in glass dish, put in oven for 15 minutes to crisp skin Discard the cooked onion pieces. It came out great. How do you keep it from turning into chicken soup? I've done that a couple of times but it seemed like the bird dropped about a quart of water. Tasty and tender, but not exactly "roasted." I changed the time to 6-8 hours, start checking it after 6 hours. By putting it in the oven for 15 minutes you crisp it up after taking it out of the crockpot. |
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Posted: 3/11/2013 7:47:02 PM EDT
[Last Edit: Grove]
[#28]
Originally Posted By ost:
Originally Posted By USMARINE1108:
Originally Posted By Grove:
Italian Beef Sandwich 3-5lb Beef Roast 1 Pkg Dry Au Jus Mix 1 Pkg Italian Dressing Mix 1 Can Beef Broth 1 Tsp Minced Garlic 1/2 Can Water Package of Egg Rolls Swiss Cheese Slices Place all ingredients in crock pot, mix together, put roast in and spoon liquid over the roast. Cook on low for appox 8 hours and serve with a side of Au Jus from the crock. Makes great sandwiches on Egg Rolls w/ Swiss Cheese. Grove I've got this in the pot right now. It's looking good already.
For really good, omit the beef broth and add two jars of perpochini peppers (juice and all). We made this last night and subbed the water for a jar of peppers. It drastically changed the taste. I would have never guessed one simple substitution would be so different. I really enjoy both versions! My wife threw some potatoes in the left over juice last night and took them out this morning and we had them with dinner tonight. They were spicier than the sandwich and awesome! Grove |
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Posted: 3/17/2013 8:02:17 PM EDT
[#29]
Originally Posted By Zedhead: made this again today, added a can of cream of mushroom soup, and also used zesty italian seasoning, gives it a little zip..also tried it over brown rice. also pretty good! A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. |
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Posted: 3/23/2013 3:20:05 PM EDT
[Last Edit: The_Pickled_Pig]
[#30]
Trying Grove's Italian Beef Sandwiches for dinner tonight.
Here are two recipes that I usually serve together along with white rice. They can both be made in the crockpot but I usually make the Ropa on the stove so I can use the crock for the beans. Both these recipes make a ton so I usually freeze the leftovers in 2-3 people size portions, it makes for an easy weeknight meal. Ropa Vieja
Ingredients: •4 lb beef brisket •3 lg sweet Vidalia or sweet onions diced small •1 red bell pepper, sliced into strips (Can use more peppers) •1 yellow bell pepper, sliced into strips •1 green bell pepper, diced •1 sm can pimentos morrones, fire roasted peeled pimentos diced •Half a jar (or to taste) pitted pimento stuffed green olives drained of the brine •16 clove fresh garlic smashed or put through a garlic press •1/2 c red burgundy or merlot wine, or a good white table wine if red is not available •1/2 c diced fresh curly parsley, stems removed •4 lg bay leaves •2 tsp dried oregano •2 tsp ground cumin •4 Tbsp apple vinegar •2 sm can tomato sauce •2 sm packet sazon goya seasoning with culantro and achiote •6 sprig(s) fresh cilantro diced •1/2 c good virgin olive oil and an extra 4 tablespoons oil for the end •2 lg limes juiced •1/2 c tomato ketchup •2 tsp Worcestershire sauce •2 tsp garlic powder •4 tsp salt •1 tsp black pepper •1 tsp goya adobo seasoning •1 c beef brisket broth •1/2 tsp cayenne pepper, optional Directions 1. Put brisket in a large pot of cold water add onion, green pepper, 2 bay leaf, 6 cloves garlic smashed or crushed and 2 tsp salt cover and cook for about four hours over medium flame until brisket is fork tender and is falling apart. Or cook 6-8 hours on low in the crock pot. Remove meat and allow to cool then with two forks begin ripping pieces of meat into shreds with the forks pulling each apart until all is shredded completely. Set aside 2. Next in a large deep skillet or sauté pan heat the olive oil over medium heat; add the rest of the diced onion, red and yellow pepper, remaining garlic, (be sure garlic is smashed or put through a garlic press) sauté these veggies until onion is translucent; next add the parsley, cilantro, diced roasted pimento, continue to sauté until parsley and cilantro are limp. Then add the olives and the wine to the sautéed veggies, continue to sauté for about a minute; now add the tomato sauce; ketchup, Worcestershire sauce; vinegar; lime juice; bay leaf, and all the dry seasonings. Stir very well. Keep cooking for about 2 minutes until all the seasonings are well mixed into the sauce. Now add the 1/2 cup beef broth. Stir very well and let simmer for about one more minute. 3. Now add the meat to the sauce and mix very well ensuring that the meat is well mixed with this sauce. Sauté the meat with the sauce for about three minutes; over a medium low flame.. Cover with a tight lid lower the flame to very low and leave like this for three minutes. After three minutes have passed uncover mix real good again, and serve on top of rice. Adapted from- http://www.justapinch.com/print/main-course/beef/authentic-cuban-shredded-beef-ropa-vieja-cubana.html Crockpot Cuban Black Beans
•11/2 green peppers, stemmed and seeded •10 garlic cloves •1 pound dried black beans, rinsed and picked over to remove any stones •1 smoked ham hock •2 bay leaves •5 teaspoons salt, or to taste •1/4 cup olive oil •6 slices thick bacon, cut into 1/2-inch pieces •1 Spanish onion, diced •1-2 jalapeño, stemmed and finely chopped •1 teaspoon dried oregano •1/2 teaspoon ground cumin •1/2 teaspoon freshly ground •black pepper •3 tablespoons distilled white vinegar •1 tablespoon turbinado or other brown sugar. 1. Soak beans overnight in water. 2. Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a crockpot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and cook on low until the beans are tender, usually 6-8 hours. 3. After the beans are done cooking, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a deep pot over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito. 4. Remove and set aside the ham hock and let it cool. Discard the bay leaf from the cooked beans. Add the sugar and the cooked beans to your sofrito pot. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and add it to the bean pot. (Optional step to make the beans a little “creamier”- transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot.) 5. Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice. Serves 8 to 10. Adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich |
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Posted: 5/4/2013 8:23:10 PM EDT
[#31]
Bumpski
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Posted: 5/31/2013 5:45:03 AM EDT
[#32]
Love this thread, but it needs moar bachelor recipes
My two favorites so far: Shredded Beef Sammiches Similar to one already posted 1 32oz can of Greek salad peppers (pepperocinis) 4-5 cloves of chopped garlic 3lbish roast I put a layer of peppers and a third of the garlic on the bottom before laying down the roast. I also usually salt (kosher salt) and pepper the roast before throwing it in. Dump the rest of the peppers and juice over the top, put in the rest of the garlic, and cook on low for 10-12 hours. Serve on some sort of Italian roll, I haven't found the perfect ones yet locally but Portillo's in Chicago has perfect ones
The peppers are the best thing about this recipe, they soak up the broth all night and when you bite into them they pop
Bachelor Roast 1 3lbish roast 1 20oz Coke 1 16oz can of ketchup Lay down some Coke and ketchup in the pan. Put in the roast. Pour the rest of the Coke over the roast, then pour the rest of the ketchup over it. Cook on low for 10-12 hours. Eat. I'm always looking for more recipes, especially simple beef or sausage types. |
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Posted: 6/1/2013 3:01:45 PM EDT
[#33]
Originally Posted By MadMonkey:
Love this thread, but it needs moar bachelor recipes
My two favorites so far: Shredded Beef Sammiches Similar to one already posted 1 32oz can of Greek salad peppers (pepperocinis) 4-5 cloves of chopped garlic 3lbish roast I put a layer of peppers and a third of the garlic on the bottom before laying down the roast. I also usually salt (kosher salt) and pepper the roast before throwing it in. Dump the rest of the peppers and juice over the top, put in the rest of the garlic, and cook on low for 10-12 hours. Serve on some sort of Italian roll, I haven't found the perfect ones yet locally but Portillo's in Chicago has perfect ones
The peppers are the best thing about this recipe, they soak up the broth all night and when you bite into them they pop
Bachelor Roast 1 3lbish roast 1 20oz Coke 1 16oz can of ketchup Lay down some Coke and ketchup in the pan. Put in the roast. Pour the rest of the Coke over the roast, then pour the rest of the ketchup over it. Cook on low for 10-12 hours. Eat. I'm always looking for more recipes, especially simple beef or sausage types. Both of those sound really good. I will be trying them. Thank you! 
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Posted: 6/1/2013 11:20:10 PM EDT
[#34]
Rescued a 60 year old cooker today! Works perfectly. Thermostat is dead on. Cost me $5.
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Posted: 6/2/2013 2:18:14 AM EDT
[#35]
Originally Posted By golfroot:
Rescued a 60 year old cooker today! Works perfectly. Thermostat is dead on. Cost me $5.
http://i518.photobucket.com/albums/u343/golfroot27006/004-3_zps54dd5165.jpg Thats awesome |
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Posted: 6/2/2013 2:31:59 AM EDT
[#36]
Originally Posted By Sierra5:
Originally Posted By golfroot:
Rescued a 60 year old cooker today! Works perfectly. Thermostat is dead on. Cost me $5.
http://i518.photobucket.com/albums/u343/golfroot27006/004-3_zps54dd5165.jpg Thats awesome I'm happy with it! |
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Posted: 6/10/2013 6:22:05 PM EDT
[#37]
Originally Posted By tothemax:
We made this one the other night and it was damn good. Crock Pot Lasagna 1 lb lean ground beef 1 onion, chopped 2 garlic cloves, smashed 1 (28 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 1/2 teaspoons salt 1 teaspoon dried oregano 12 ounces cottage cheese (we like 2%) 1/2 cup grated parmesan cheese or 1/2 cup asiago cheese 12 ounces lasagna noodles, uncooked 16 ounces shredded mozzarella cheese Directions: 1:Brown ground beef, onion and garlic in frypan. 2:Add tomato sauce, tomato paste, salt and oregano. 3:Cook long enough to get it warm. 4:Spoon a layer of meat sauce onto the bottom of the slow cooker. 5:Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. 6:Repeat with sauce, noodles and cheeses until all are used up. 7:Cover and cook on low for 4 to 5 hours. Trying this one tonight, but I've already screwed it up...  . We'll see how this turns out.
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Posted: 6/11/2013 9:20:12 PM EDT
[Last Edit: GLHX2112]
[#38]
Tomorrow I'm going to try a bacon wrapped pork roast stuffed with sauerkraut and apple pork sausage. If it works, I will post assembly instructions. Roasts can be baked or crocked, going to try each method.
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Posted: 6/11/2013 11:35:53 PM EDT
[#39]
Originally Posted By GLHX2112:
Roasts can be baked or crocked, going to try each method. and pressure cooked 
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Posted: 6/12/2013 2:14:12 AM EDT
[Last Edit: GLHX2112]
[#40]
Originally Posted By iammrbill:
Originally Posted By GLHX2112:
Roasts can be baked or crocked, going to try each method. and pressure cooked I wonder how a sauerkraut and sausage stuffed bacon wrapped pork roast would react to a pressure cooker? I haven't used my pressure cooker for a roast in years.
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Posted: 8/31/2013 7:54:28 PM EDT
[#41]
Quote HistoryOriginally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. I'm making this tomorrow. I'm sure it will be great. |
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Posted: 9/2/2013 4:38:14 AM EDT
[#42]
Trying the Bachelor Roast recipe from above.
Just threw the Roast in the crock, but, I think I messed up and put the ketchup on the top first, then the coke. Now i'm doomed.
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Posted: 9/3/2013 11:39:55 PM EDT
[#43]
tag this
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Posted: 9/10/2013 1:08:38 PM EDT
[#44]
This is my 82 year old Mother's Cabbage Roll recipe that was handed down to her from my Dad's Mother. I adapted it to cook in the crock pot. It's kinda labor intensive for a crock pot entree, but it's damn tasty!
This is her recipe, and it's damn good! That being said, I NEVER follow recipes, unless they're for baking cake or bread. I usually chop up some fresh basil, rosemary, garlic, oregano, peppers, or WTF ever is fresh and ready to eat out of the garden and add it to the stuffing meat. Sometimes I mix in some fresh country or Italian sausage. None of my dishes ever taste the same from one batch to the next.
Nuff said... Here's Mama's Recipe with some of my minor tweaks...... Polish Cabbage Rolls Cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce. Ingredients: •12 cabbage leaves •. •Filling: •1 pound ground beef •3/4 cup cooked rice •1/2 cup finely chopped onion •1 egg •1 teaspoons salt •1 teaspoon pepper •1/2 cup milk •. •Sauce: •1 cans (8 ounces ) tomato sauce •1 can (14.5 ounces) diced tomatoes, undrained •3 tablespoons sugar •2 tablespoons vinegar •1/2 cup water •2 tablespoons cornstarch mixed with 1/4 cup cold water Preparation: Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water. Pour a cup or so of the sauce in the crock pot, then add the rolled up cabbage rolls. Pour the rest of the sauce over the cabbage rolls. Cover, and let them cook on Medium for 4-5 hours, or "Keep Warm" for 18 hours or so. I love cooking shit on the "Keep Warm" setting! My 2 Day Butter Beans are particularly amazing when cooked on "Keep Warm" for a couple of days. Remove rolls and discard toothpicks. Ttransfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Adorn Cabbage Rolls with the thickened tomato based sauce. Take a couple of bites, savor the flavor, and thank my Mom.
These are really good served with steamed rice and fresh bread.
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Posted: 9/19/2013 1:50:04 AM EDT
[#45]
Can we get an index of recipes for this thread?
Also, what recipes are good for 14hrs of being away, or do I need a digital crock pot? Posted Via AR15.Com Mobile |
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Posted: 9/27/2013 9:58:50 AM EDT
[Last Edit: wildearp]
[#46]
I am making CHILI WITH BEANS for a potluck today. Last night I floured, lightly season salted, and browned 3lbs of cubed London broil. I added 6 cups of beef stock I reconstituted from beef base. Then I added:
1.5 onions chopped 1 chopped red bell pepper 1 chopped green bell pepper 3 large, chopped, and mostly seeded jalape?os 1 can red kidney beans 1 can light colored kidney beans 1 can black beans 1 can tomato paste 5 tbsp New Mexico Chili powder 3/4 tbsp cumin 1/2 tsp fresh cracked black pepper All of this went into the crock last night around 7PM. It was set on warm, not low or high. The meat is fork tender this AM and the beans still have consistency. It will remain on warm until noon. At some point I will tighten up the mixture with a little bit of Maseca. The London Broil was purchased on sale in February. I chopped it and froze it in ziplock freezer bags. Some of it I ground into hamburger. I only see a great sale on it about once a year and I bet I put up at least 20 pounds of it. An alternate deal is the top round at Costco. For an all meat chili, it is a great choice. |
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Posted: 9/27/2013 10:01:37 AM EDT
[#47]
Quote HistoryOriginally Posted By MoparMike:
Can we get an index of recipes for this thread? Also, what recipes are good for 14hrs of being away, or do I need a digital crock pot? Posted Via AR15.Com Mobile I have a digital crock. Some of these don't work the way you may think. If I use the thermometer, it will go to 180 and then go to warm. If I don't it will cook like any other crock. I was hoping it would have some timer settings, but it does not. |
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ME, USA
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Posted: 9/28/2013 4:23:43 PM EDT
[#48]
Would an outdoor timer be useable? I'm not schooled on them, not sure how accurate they can be. I have the same problem myself sometimes.
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Posted: 10/2/2013 10:27:39 AM EDT
[#49]
Korean Ribs over white rice (Crock Pot Style)
5 lbs beef short or pork ribs 1/2 cup low sodium soy sauce 1/2 cup brown sugar 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 tablespoons minced fresh ginger 4 garlic cloves, crushed 1/2 teaspoon red pepper flakes / or can be substituted with a squirt of sriracha sauce This is from food.com 6 hours on high, 9 hours on low Also, take the left over juices and added some cornstartch to make a sauce. Top with scallion, cilantro and toasted sesame seeds. eta- serve over rice or some sort of noodles. |
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Posted: 10/13/2013 1:34:38 AM EDT
[#50]
glad I found this thread. Gonna try the roast tomorrow and the lasagna next weekend.
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