RECIPES: Crock Pot/Slow Cooker (Page 9 of 12)
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Had this tonight. It was awesome.
Crock Pot Honey Sesame Chicken Yield: Serves 4-5 Ingredients: 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total) Salt and pepper 1/2 cup diced onion 2 cloves garlic, minced 1/2 cup honey 1/4 cup ketchup 1/2 cup low-sodium soy sauce 2 tablespoons vegetable oil or olive oil 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch 1/3 cup water 2 packets minute rice, optional 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped Directions: Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened. Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions. |
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Just made this one over the weekend.
Will need: Head of cabbage 1 or 2 leeks Carrots 3 potatoes 1 large onion, I went with yellow Chicken broth Salt Pepper Caraway seeds Sour Cream/Cream Fraiche 1 lb bacon Parsley Peel and chop up the potatoes. I went with irregular sizes. Wash and dice up the leek(s). Finely chop the onion. Rough chop on the carrots, I used 3. Chop up about half of the head of cabbage. Add all of these to the crock pot with 4 cups of chicken broth. Salt and pepper to taste, 1/2 tsp of the caraway seeds, more if you like the flavor. Turn it on high, and find something to do for the next 3 1/2 hours. During the last 30 minutes, cook up the entire pound of bacon, nice and crispy and then dice it up. Dice up a large amount of parsley. Dump both into the crock pot. Take around 1/2 cup of sour cream, maybe a bit more and add to the crock pot, give everything a good mix and let it simmer for another 15 minutes or so. Ladle into some bowls and be ready for a nap afterwards. May need to add a half cup to a cup of warm water about half way through. ETA: You can follow the same recipe, but turn the crock on low and just double the time so it is cooking for 7-8 hours, depends on how much time you have. |
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Carnitas
1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons salt, or more, to taste 1 teaspoon ground black pepper 4 pound pork shoulder, excess fat trimmed 4 cloves garlic, peeled 2 onions, quartered 2 oranges, juiced 2 limes, juiced INSTRUCTIONS In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately. It's still cooking right now, but it smells freaking amazing. I added some chipotle in adobo too, which is why it's so red 
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I finally settled on a chili recipe that is somewhat reminiscent of the stuff I used to get at restaurants as a kid. 5 red peppers (medium to large size, mild). 5 chipotle peppers. 3 cups of water. 1/2 teaspoon salt. 2 tablespoons garlic powder. (I love garlic, you may want less). 1 tablespoon cumin (this is unique, I just really love cumin). 4 pounds cubed beef roast. Dredge the beef cubes in flour and brown. In a pot, simmer the dried peppers in the water. In a blender, add the spices. Pour the peppers and water into the blender. Puree. The spices get evenly mixed in. Put the beef in the crock pot on low, add the chili puree on top. It still isn't quite as thick as I'd like, but it is a lot thicker than the last recipe I put in. I have also tried adding two tablespoons of flour to the blender instead, which also seemed to work okay. If you're cheap you can sub in pinto beans, and if you have meat that's going bad, you can use whatever. I've used the chili paste with chicken, pork, ground beef cubed beef, beans and hominy. It all tastes good. |
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Originally Posted By Couch-Commando:
I finally settled on a chili recipe that is somewhat reminiscent of the stuff I used to get at restaurants as a kid. 5 red peppers (medium to large size, mild). 5 chipotle peppers. 3 cups of water. 1/2 teaspoon salt. 2 tablespoons garlic powder. (I love garlic, you may want less). 1 tablespoon cumin (this is unique, I just really love cumin). 4 pounds cubed beef roast. Dredge the beef cubes in flour and brown. In a pot, simmer the dried peppers in the water. In a blender, add the spices. Pour the peppers and water into the blender. Puree. The spices get evenly mixed in. Put the beef in the crock pot on low, add the chili puree on top. It still isn't quite as thick as I'd like, but it is a lot thicker than the last recipe I put in. I have also tried adding two tablespoons of flour to the blender instead, which also seemed to work okay. If you're cheap you can sub in pinto beans, and if you have meat that's going bad, you can use whatever. I've used the chili paste with chicken, pork, ground beef cubed beef, beans and hominy. It all tastes good. When do you put the beans in? |
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Originally Posted By lowcountry: When do you put the beans in? Originally Posted By lowcountry: Originally Posted By Couch-Commando: I finally settled on a chili recipe that is somewhat reminiscent of the stuff I used to get at restaurants as a kid. 5 red peppers (medium to large size, mild). 5 chipotle peppers. 3 cups of water. 1/2 teaspoon salt. 2 tablespoons garlic powder. (I love garlic, you may want less). 1 tablespoon cumin (this is unique, I just really love cumin). 4 pounds cubed beef roast. Dredge the beef cubes in flour and brown. In a pot, simmer the dried peppers in the water. In a blender, add the spices. Pour the peppers and water into the blender. Puree. The spices get evenly mixed in. Put the beef in the crock pot on low, add the chili puree on top. It still isn't quite as thick as I'd like, but it is a lot thicker than the last recipe I put in. I have also tried adding two tablespoons of flour to the blender instead, which also seemed to work okay. If you're cheap you can sub in pinto beans, and if you have meat that's going bad, you can use whatever. I've used the chili paste with chicken, pork, ground beef cubed beef, beans and hominy. It all tastes good. When do you put the beans in? |
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I have yet to get crock pot pinto beans to turn out right. The ones near the top of the water are usually underdone. I just boil them separately in a pot until done (usually four hours). I add cooked beans to the meat/chili paste immediately.
Try this one. Pinto beans in a crock pot 3 cups picked and washed pinto beans 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacon drippings around to cook with, right? ) Cover with about 1/2 inch or more of water depending on how much "soup" you want with the beans. Cook on high for the first hour and then on low for at least 4 more hours. |
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Originally Posted By Zedhead:
Happy everyone enjoyed it :) Originally Posted By Zedhead:
Originally Posted By HD357:
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. Zed - made this last night for the wife and I and also took a plate to my 84 yoa mother. Don't get the leftovers - there weren't any. Put 2 bowls of it down for my dogs and ate it like they were starving. Good stuff man. Thanks !!!!!!! Happy everyone enjoyed it :) I made it for dinner tonight, added mixed veggies and noodles for the last half hour. everyone loved it. |
R.I.P. Curtis Eccleston, Feb 6 2011
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Originally Posted By Gopher:
Try this one. Pinto beans in a crock pot 3 cups picked and washed pinto beans 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacon drippings around to cook with, right? ) Cover with about 1/2 inch or more of water depending on how much "soup" you want with the beans. Cook on high for the first hour and then on low for at least 4 more hours. Originally Posted By Gopher:
I have yet to get crock pot pinto beans to turn out right. The ones near the top of the water are usually underdone. I just boil them separately in a pot until done (usually four hours). I add cooked beans to the meat/chili paste immediately.
Try this one. Pinto beans in a crock pot 3 cups picked and washed pinto beans 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacon drippings around to cook with, right? ) Cover with about 1/2 inch or more of water depending on how much "soup" you want with the beans. Cook on high for the first hour and then on low for at least 4 more hours. I wonder what would happen if I added other kinds of meat products along with the bacon or bacon drippings..... smoked ham or smoked turkey or pork roast.......... hmmmm........ |
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Got this from my ladyfriend. Stewed Mushrooms 3 "crates" of regular mushrooms 1 stick of butter (maybe 3/4) 2 packets of "zesty" Italian dressing mix (dried) Throw the butter in and get it warming. When it's melted throw in the spices and the mushrooms and toss around. Wait five hours with it on low. Very simple and very good. With the leftovers, I toss the whole mushrooms in with my bacon and fry a little bit before adding eggs. Likewise the cooled butter and liquid make a great rice or other sauce. |
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I make this one at least once a month. I serve it over creamy parm polenta. It's equally delicious over some mashed potatoes.
http://www.eatliverun.com/slow-cooker-beef-short-ribs-in-cabernet-sauce/ Short Ribs Ingredients 2 ½ cups Barefoot Cabernet Sauvignon 3 ½ lbs beef chuck short ribs 2 whole shallots, minced 3 stalks celery, diced 2 tbsp vegetable oil 1 cup beef broth 3 tbsp brown sugar 2 tbsp tomato paste 1 ½ tbsp all purpose flour 1 1/2 tsp salt, divided 1 tsp pepper, divided Directions Heat the oil in a skillet over high heat. When hot, add the short ribs. Sprinkle salt and pepper over the ribs in the pan and brown. This will take about three to four minutes per side. You want them very nice and caramelized. After the ribs have browned, remove from carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to medium heat and add the minced shallots and diced celery. Sauté for about five minutes until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on medium heat for another four minutes. Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt, half a teaspoon of pepper and the flour. Stir well to get rid of any flour clumps. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle remaining salt and pepper on top. Place lid on slow cooker and cook on HIGH for seven to eight hours or on LOW for 11-12 hours. When done, the meat should literally be falling off the bone. |
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Gonna try this one soon:
Crock pot Shredded Beef Tacos 1 (2.5 lb) chuck roast 1 (14 oz) can beef broth 1 1/2 Tablespoons chili powder 1/2 Tablespoon ground cumin 1/2 Tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper Juice of 1 Lime Combine all ingredients in your crock pot and cook 8 hours on low, or 5-6 hours on high. Once its fork tender, shred the beef and remove the fat. Return the beef to the pot and cook an additional 30 minutes. Serve with tortillas and desired toppings. |
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Originally Posted By Logan45:
Gonna try this one soon: Crock pot Shredded Beef Tacos 1 (2.5 lb) chuck roast 1 (14 oz) can beef broth 1 1/2 Tablespoons chili powder 1/2 Tablespoon ground cumin 1/2 Tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper Juice of 1 Lime Combine all ingredients in your crock pot and cook 8 hours on low, or 5-6 hours on high. Once its fork tender, shred the beef and remove the fat. Return the beef to the pot and cook an additional 30 minutes. Serve with tortillas and desired toppings. Cooked this today, the tacos came out really well. All the chuck roasts at the store were tiny, so I ended up with a Sirloin Tip roast. Not sure if that makes a difference or not. |
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G Originally Posted By DDiggler:
Had this tonight. It was awesome. Crock Pot Honey Sesame Chicken Yield: Serves 4-5 Ingredients: 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total) Salt and pepper 1/2 cup diced onion 2 cloves garlic, minced 1/2 cup honey 1/4 cup ketchup 1/2 cup low-sodium soy sauce 2 tablespoons vegetable oil or olive oil 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch 1/3 cup water 2 packets minute rice, optional 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped Directions: Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened. Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions. I just made this and it was awesome |
R.I.P. Curtis Eccleston, Feb 6 2011
Proud Member Of Team Ranstad
Proud Member Of Team Ranstad
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Originally Posted By Gopher: Try this one. Pinto beans in a crock pot 3 cups picked and washed pinto beans 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacon drippings around to cook with, right? ) Cover with about 1/2 inch or more of water depending on how much "soup" you want with the beans. Cook on high for the first hour and then on low for at least 4 more hours. Originally Posted By Gopher: I have yet to get crock pot pinto beans to turn out right. The ones near the top of the water are usually underdone. I just boil them separately in a pot until done (usually four hours). I add cooked beans to the meat/chili paste immediately. Try this one. Pinto beans in a crock pot 3 cups picked and washed pinto beans 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacon drippings around to cook with, right? ) Cover with about 1/2 inch or more of water depending on how much "soup" you want with the beans. Cook on high for the first hour and then on low for at least 4 more hours. I usually do 2 pounds and just fill up the crock pot completely. As with any beans, you will have better luck soaking them in salt water the night before or you could have issues with proper done-ness. For a more Tex-Mex version, I usually just use seasoned salt and chicken stock (powdered) and lots of thinly sliced japalpenos, chili powder and cumin. I prefer the beans very soft, and if it's too thin I just take out 2 cups worth and puree them with a stick blender. |
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Chicago Italian Beef
made this before good stuff, making it again this weekend Ingredients 5 lbs rump roast ( do not substitute for a different type roast) 2 (10 1/4 ounce) cans beef consomme ( Broth) 1 (1 ounce) package Good Seasonings Italian salad dressing mix pepperoncini pepper ( 1/2-1 jars depending on level of spiciness) giardiniera ( 1/2-1 jars) 3 -5 sweet green peppers ( according to size) 1 loaf long thin French bread . Directions 1.Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours. 2.Turn over at the 6th and 12th hour interval. 3.At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft. 4.Cut bread into 6 inch lengths and slice on the side lengthwise. 5.Pull roast apart with a fork, and using tongs, pile bread with meat and juice. 6.(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat. 7.Salt to taste. 8.OPEN WIDE and enjoy the most wonderful taste sensation. 9.May be frozen when cooked. http://www.food.com/recipe/chicago-italian-beef-30484 |
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Originally Posted By flash556: Chicago Italian Beef made this before good stuff, making it again this weekend Ingredients 5 lbs rump roast ( do not substitute for a different type roast) 2 (10 1/4 ounce) cans beef consomme ( Broth) 1 (1 ounce) package Good Seasonings Italian salad dressing mix pepperoncini pepper ( 1/2-1 jars depending on level of spiciness) giardiniera ( 1/2-1 jars) 3 -5 sweet green peppers ( according to size) 1 loaf long thin French bread . Directions 1.Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours. 2.Turn over at the 6th and 12th hour interval. 3.At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft. 4.Cut bread into 6 inch lengths and slice on the side lengthwise. 5.Pull roast apart with a fork, and using tongs, pile bread with meat and juice. 6.(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat. 7.Salt to taste. 8.OPEN WIDE and enjoy the most wonderful taste sensation. 9.May be frozen when cooked. http://www.food.com/recipe/chicago-italian-beef-30484  |
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Originally Posted By flash556: good bread is key^^^ I cook the green peppers in the broth If you're making delicious slow cooker meat and eating it with a loaf of sammich bread, you're doing it wrong  Needs something crusty and fresh.I really gotta find some simple homemade bread recipes, I've never really looked for them. |
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Stephanie's Slow Cooker Stew
I love this stew and have been making it for several years now. I use lean top round steak. I'll make a double batch and freeze half of it. Ingredients 1 pound beef stew meat 2 medium potatoes, peeled and cubed 1 can (14-1/2 ounces) beef broth 1 can (11-1/2 ounces) V8 juice 2 celery ribs, chopped 2 medium carrots, chopped 1 medium sweet onion, chopped 3 bay leaves 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon chili powder 1/4 teaspoon pepper 2 tablespoons cornstarch 1 tablespoon cold water 1/2 cup frozen corn 1/2 cup frozen peas Directions 1. In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves. 2. In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened. Yield: 5 servings. |
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The Who Maximum R&B
Whipped Cream & Other Delights
The Who Maximum R&B
Whipped Cream & Other Delights
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Originally Posted By MadMonkey:
Good bread makes a BIG difference... that's one thing I dislike about the USA, in most places it's hard to find decent bread. I have a Kroger nearby that has some take-n-bake which fills in pretty well though. If you're making delicious slow cooker meat and eating it with a loaf of sammich bread, you're doing it wrong Needs something crusty and fresh.
I really gotta find some simple homemade bread recipes, I've never really looked for them. Originally Posted By MadMonkey:
Originally Posted By flash556:
good bread is key^^^ I cook the green peppers in the broth If you're making delicious slow cooker meat and eating it with a loaf of sammich bread, you're doing it wrong Needs something crusty and fresh.
I really gotta find some simple homemade bread recipes, I've never really looked for them. best bread, try it, not a sub bread but great stuff! Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery Ingredients: 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1 ¼ teaspoons salt Cornmeal or wheat bran as needed http://cooking.nytimes.com/recipes/11376-no-knead-bread?_r=1&
amazing bread. |
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Originally Posted By flash556:
best bread, try it, not a sub bread but great stuff! Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery Ingredients: 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1 ¼ teaspoons salt Cornmeal or wheat bran as needed http://cooking.nytimes.com/recipes/11376-no-knead-bread?_r=1&
amazing bread. Yes it is, especially with crock pot soups and stews. I make it all the time over the winter. I've also substituted 1 cup of wheat or rye flour for a cup of the white flour with excellent results. |
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Short Ribs
Ingredients 2 lbs short ribs 1 tbsp coconut oil 1/2 cup red wine 1/2 cup water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon rosemary Salt & pepper to taste Instructions Heat a pan over medium high heat and add coconut oil Dry your short ribs off and season with salt, pepper, garlic powder, onion powder, and rosemary Heat the oil until very hot Place the short ribs in the oil Sear the ribs on all sides until they are lightly browned – about 1 to 2 minutes Place the ribs in the slow cooker Add the wine and water Cook on low for 8 hours or until super tender Shred short ribs and serve topped with a fried egg I used Douro for the wine part of the recipe. This turned out really good. |
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Originally Posted By Zhukov:
As far as thickening the gravy is concerned: Here's a fool-proof way I've learned from a chef: Mix about 1 cup of flour with 3/4 cups of vegetable oil and make a blonde roux. Let cool, then use a 1 Tbsp measure to distribute into an ice cube tray. Freeze, then put in a zip-loc bag in the freezer. Voila - you have instant roux any time you want to thicken a gravy. 2-3 of the cubes did the trick here after I added some more water to make a total of 2 cups of delicious gravy. I'm just starting through this thread, but that's a bit of solid gold right there. *hooks up printer* Thanks for sharing that. Kitties |
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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. OMG that looks good. I've tried a few recipes for carnitas and always been disappointed. This is going on the list to try asap. |
Wine is sunlight held together by water~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Well-behaved women rarely make history~~Marilyn Monroe
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Originally Posted By Zhukov:
This is a Cook's Illustrated recipe - by far the best beef stew I've had. Slow-Cooker HeartyBeef StewIngredients
Directions1. BROWN MEAT Pat beef dry withpaper towels and season with salt and pepper. Heat 1 tablespoon oil in largeskillet over medium-high heat until just smoking. Cook half of beef until wellbrowned all over, about 8 minutes. Transfer to slow-cooker insert and repeat withadditional 1 tablespoon oil and remaining beef.2. BROWN ONIONS Add onions, 1tablespoon oil, and ¼ teaspoon salt to now-empty skillet and cook untilbrowned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, untilpaste begins to darken, about 2 minutes. Slowly stir in broth, soy sauce, andbay leaves and bring to boil. Transfer to slow cooker. 3. WRAP VEGETABLES Toss carrots,parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½teaspoon pepper in large bowl. Place vegetables on one side of large piece ofheavy-duty aluminum foil. Fold foil over vegetables to form packet that willfit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; setvegetable packet on top of beef. 4. SLOW COOK Cover and cook onhigh until beef is tender, 6 to 7 hours (or cook on low 10 to 11 hours).Discard bay leaves and transfer vegetable packet to bowl. Carefully open packet(watch for steam) and return vegetables and any accumulated juices to slowcooker. Stir in remaining thyme and peas, cover, and let stand until heatedthrough, about 5 minutes. Season with salt and pepper. Serve. I've got this one in the crock pot right now. It smells really good so far! |
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Originally Posted By Roadhawk: I've got this one in the crock pot right now. It smells really good so far! Originally Posted By Roadhawk: Originally Posted By Zhukov: Recipe I've got this one in the crock pot right now. It smells really good so far!  ETA: I know it's heresy, but for a fast-prep and tasty stew I've used the Campbells Tavern-style pot roast sauce. Second batch leftovers are in the fridge. It's actually very good, I just chop up a 2lb ish roast into chunks, salt and pepper it, chop up an onion and a couple of potatoes, throw in a small bag of baby carrots, dump the sauce in, mix it up and cook for 12 hours. I like it a lot. |
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Originally Posted By MadMonkey:
That's waaaaaaay too much work for a slow cooker recipe...
ETA: I know it's heresy, but for a fast-prep and tasty stew I've used the Campbells Tavern-style pot roast sauce. Second batch leftovers are in the fridge. It's actually very good, I just chop up a 2lb ish roast into chunks, salt and pepper it, chop up an onion and a couple of potatoes, throw in a small bag of baby carrots, dump the sauce in, mix it up and cook for 12 hours. I like it a lot. It didn't take long at all. I don't care for packaged, bottled, dried, canned sauces as the sodium content is crazy. I like recipes where I control the ingredients. |
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I make this about once a month. It's nothing fancy, but it sticks to your ribs.
1 lb pinto or whatever beans you prefer soaked overnight 1 lb bacon, chopped into 1 inch pieces 1 yellow onion, chopped A handful of Guero chilis sliced into rings 3-4 chopped carrots 1 can stewed tomatoes 1 small can tomato sauce 2 tsp oregano 1 tsp thyme Salt & pepper to your liking Enough chicken broth to cover the whole mess Drain and rinse the soaked beans, put it all in the pot, set to low, and go away for about 8-10 hours. |
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I have this in the crock pot right now. Smells pretty good. I left the nuts out.
4 cups broccoli florets* (8 ounces) 4 cups cauliflower florets* (16 ounces) 1 14 ounce jar Alfredo pasta sauce 6 ounces process Swiss cheese, torn (1 1/2 cups) 1 large chopped onion 1 teaspoon dried thyme, oregano, or basil, crushed 1/4 teaspoon ground black pepper 1/2 cup ranch-flavor sliced almonds (optional) |
Does anyone know where I can get Hoppe's #9 cologne?
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Slow Cooker French Toast Casserole
Loaf of Challah or Sour Dough bread - sliced to medium sized cubes. 6 eggs 2 cups of milk Couple of tablespoons of Nutella cinnamon vanilla extract a little salt Fruit of your choice (Blueberries work great but bananas, strawberries, raspberries ect all work just as well) Wisk the eggs, milk, Nutella, cinnamon, vanilla and salt together. Poor over the cubed up bread. Slow cooker on high for 2 hours stirring it every now and then. Add the fruit in during the last 15-20minutes so it gets warm. More Nutella on top when its done optional. |
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Originally Posted By BigFellor: Just a bump to keep it out of the archives. |
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Originally Posted By BigFellor: I made Zed's Italian cream cheese chicken way back on page one and needed a quick refresher. |
Wal-Mart, you will never find a more wretched hive of scum and villainy.
"Cry 'Havoc', and let slip the hogs of war" - Archer
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This morning I made Italian beef with some shoulder, beef broth, a 16oz jar of pepperocinis, and a packet of Italian dressing mix. It tastes great, but I think the peppers overwhelmed the Italian flavoring because I can't really taste it at all. I did use some chopped ones this time so I wouldn't have to remove the stems... seemed to work great. |
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Just tried this a few days ago and the flavor was damn good. A little salty for me, but I served it potato buns and it was good.
Originally Posted By Kitties-with-Sigs:
OMG that looks good. I've tried a few recipes for carnitas and always been disappointed. This is going on the list to try asap. Originally Posted By Kitties-with-Sigs:
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. OMG that looks good. I've tried a few recipes for carnitas and always been disappointed. This is going on the list to try asap. |
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Originally Posted By tlbailey1: This thread is awesome! So I have a dumb question, but don't want to screw up this recipe. Going to cook Zed's chicken recipe, and it states 1 can of cream of chicken, do I also add 1 cup of water (per the directions on the can) or just the can by itself?  |
Wal-Mart, you will never find a more wretched hive of scum and villainy.
"Cry 'Havoc', and let slip the hogs of war" - Archer
"Cry 'Havoc', and let slip the hogs of war" - Archer
| When I was still a bachelor, I'd take a chunk of roast big enough to almost fill the crock-- chunk up enough mushrooms (champignons or Criminis) to cover the top of the meat (they help keep the top of the roast moist as they cook down), throw in a half bottle of beer, fire it off on Auto and go to work. By the time you get home it's falling apart and the smells are unbelieveable. |
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I made this today and it was REALLY good Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.  |
Wal-Mart, you will never find a more wretched hive of scum and villainy.
"Cry 'Havoc', and let slip the hogs of war" - Archer
"Cry 'Havoc', and let slip the hogs of war" - Archer
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Originally Posted By Scott_In_OKC: I made this today and it was REALLY good Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. http://www.themagicalslowcooker.com/wp-content/uploads/2015/02/Poor-Mans-Beef-stew-in-crock-800x1200.jpg http://www.themagicalslowcooker.com/2015/02/10/poor-mans-stew/ Gonna try this tomorrow. Thanks! |
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Originally Posted By Scott_In_OKC: I made this today and it was REALLY good Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. http://www.themagicalslowcooker.com/wp-content/uploads/2015/02/Poor-Mans-Beef-stew-in-crock-800x1200.jpg http://www.themagicalslowcooker.com/2015/02/10/poor-mans-stew/ |
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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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Originally Posted By Scott_In_OKC:
I made this today and it was REALLY good
Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. http://www.themagicalslowcooker.com/wp-content/uploads/2015/02/Poor-Mans-Beef-stew-in-crock-800x1200.jpg http://www.themagicalslowcooker.com/2015/02/10/poor-mans-stew/ Making this tomorrow and should have leftovers for several days Thanks |
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Originally Posted By Scott_In_OKC: I made this today and it was REALLY good Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. http://www.themagicalslowcooker.com/wp-content/uploads/2015/02/Poor-Mans-Beef-stew-in-crock-800x1200.jpg http://www.themagicalslowcooker.com/2015/02/10/poor-mans-stew/ |
Wal-Mart, you will never find a more wretched hive of scum and villainy.
"Cry 'Havoc', and let slip the hogs of war" - Archer
"Cry 'Havoc', and let slip the hogs of war" - Archer
|
Originally Posted By Scott_In_OKC: I made this today and it was REALLY good Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. http://www.themagicalslowcooker.com/wp-content/uploads/2015/02/Poor-Mans-Beef-stew-in-crock-800x1200.jpg http://www.themagicalslowcooker.com/2015/02/10/poor-mans-stew/  |
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Originally Posted By MadMonkey:
http://www.themagicalslowcooker.com/wp-content/uploads/2015/02/Poor-Mans-Beef-stew-in-crock-800x1200.jpg http://www.themagicalslowcooker.com/2015/02/10/poor-mans-stew/ Mine turned out really bland Originally Posted By MadMonkey:
Originally Posted By Scott_In_OKC:
I made this today and it was REALLY good
Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. http://www.themagicalslowcooker.com/wp-content/uploads/2015/02/Poor-Mans-Beef-stew-in-crock-800x1200.jpg http://www.themagicalslowcooker.com/2015/02/10/poor-mans-stew/ Mine turned out really bland I have that problem a lot with beef stews. If I were looking to bump up this recipe a bit, I would: - make sure to use high-quality ground beef. Goes contrary to the "Poor Man" theme, but run of the mill grocery store ground beef is pretty blah. Ground sirloin would boost up the beef flavor a bit. - replace at least half the water in the recipe with a good chicken stock (yes, chicken...) - just personal taste, but I'd go way up on the black pepper... like to a full teaspoon or so. I like pepper. 
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