Crock Pot Recpies
century7
Posts: 2,410 Captain
Tried finding what i wanted with the search function but not exactly what i was looking for. Since a lot of you are creative in the kitchen and i flat out stink i figured asking for some recipies that i can use the crock pot for would be better then experimenting. I am open to any type of meat, chicken and turkey. I would use some venison but am just about out of that for now. Let me hear what you have.
It works 60% of the time all the time......
Replies
1 lb stew beef cut into 1” cubes
Black pepper
2 tbsp flour
2 tbsp vegetable oil
2 lg onions, chopped
12 sm red skinned potatoes, quartered
2 med carrots, sliced
4 cloves garlic, minced
1 tbsp fresh thyme or 1 tsp dried thyme
2 cans beef broth
2 tbsp tomato paste
1 ½ tsp instant coffee powder or granules
Sprinkle beef with pepper and flour. Brown in hot oil.
Place onions, potatoes, carrots, garlic and thyme in slow cooker. Top with beef. Mix broth with tomato paste and coffee. Pour over beef. Cook on low 8-10 hrs or on high 4-5 hrs. Serves 6.
Ingredients:
• 3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
• 12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
• 12 ounces (jar) pepperoncini peppers
• 1 envelope Italian salad dressing (zesty Italian)
• 10 ounce can condensed beef broth
Preparation:
Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.
Nuisance Alligator Hunting
http://www.onshoreoffshore.com/nuisancegators.html
www.teamthreebuoys.com
www.threebuoys.shutterfly.com
I sent you a pm. Thanks :hungry
I know where you live. I'll just stop by when you do some cooking
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish
Directions
Put the ancho and pasilla chiles and the
garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the
garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the
blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the
chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until
slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and
cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or
cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more
minutes.)
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the
shredded pork in the tortillas, along with toppings.
2 rabbits, cut into serving pieces
1 cup celery, sliced
1 cup carrots, peeled and sliced
1 onion, chopped
1 can water chestnuts, sliced
2 cups fresh mushrooms, sliced
3 cups chicken broth
Salt and pepper
2 Tbsp cornstarch
½ cup sherry
Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours. Remove rabbit from pot. In a separate bowl, combine sherry and corn starch. Pour into crock pot to thicken the sauce. Return rabbit to the crock pot and mix. Servings: 6-8
I would like them. I just got a crockpot.
Salsa Verde Chicken
- 3 boneless/skinless chicken breasts
- 1 jar Pace salsa verde
- 1 can (8oz) diced tomatoes
- 1 can of corn
set on low for 3 hours. at the 2.5-3 hour mark take breasts out and shred with 2 forks, the meat should fall apart easily. put chicken back into crock for another 30mins. This is great as a taco/burrito filling, a dip or just on a plate.
you can also add to it...i like to add jalapenos and olives! Even melt some cheese on top!
send me your email and i will foward them off to you.
When we came in for lunch, I added 2 small cans of cream of mushroom soup, a bag of frozen carrots, and about 10 small red New potatoes.
Got in at dark thirty and it was out of sight. Meat was shredded just like pulled pork. Didn't put it over rice or anything, just used some white bread to sop it up while sitting by the camp fire