Inspired by CA Lori's thread, thought I'd start this one. Especially because I am needing ideas... So, please, post your favorite crock pot recipes here.
Sour kraut and kilbassa, or pork or ham hocks or ribs.
I like the chicken and dumplins posted on crock pot girls.com
Be happy Be safe
Sue, this sounds good. How long do you slow cook the sauerkraut and kielbasa ? Any other ingredients?
The thing I cook most often is brisket. A small brisket, a package of onion soup mix, an 8 oz. bottle of chili sauce and a cola of some kind. Put the brisket in the pot. Mix the other three ingredients together and pour over the roast. Cook on low for 7 or 8 hours.
Oh, I trim as much of the fat off as I can before cooking.
I also cook a beef roast with green chilis and cranberries that is very unusual but good.
Beer Stew - the original recipe is for traditional cooking.
I flour and brown the meat, in the crockpot I put in either frozen veggies for stew or use fresh - potatoes, carrots, celery, onions, etc, then 1 pkg onion soup mix (the only time I use the stuff) or season it up with your own seasonings. Add the meat to the crockpost and pour over 1 can beer. The initial smell is not appetizing at all and the first time I made it my thoughts were - OH NO! But the beer adds great depth of flavor. You might need to add more liquid. Cover and cook on low.
FFG - May we have your recipe for beef roast with chilies/cranberries? Sounds wonderful. We enjoy spicy/sweet combos. THX
"We are all here.....because we are not all there."
Okay, Wannaquilt, here you go. Its from The Best of Sunset, Low-Fat Cookbook.
SWEET-SPICED POT ROAST WITH CHILIS
2 teas. olive oil
1 boneless beef rump roast (3-3 1/2 lbs.) trimmed of fat
1/2 cup dried cranberries
6 cloves garlic, minced or pressed
1 large can (abt 7 oz) diced green chilis
1 small dried hot red chile, crushed (I use some chipotle in adobo sauce instead)
1 teas. ground cinnamon
1/2 teas EACH dry oregano and dry marjoram
1/4 teas ground allspice
1 can beef broth
1/4 cup red wine vinegar
2 tbsp cornstarch blended with 2 tbsp cold water
salt to taste
Heat oil in nonstick frying pan over medium-high heat. Add beef and cook, turning as needed, until well browned on all sides.
Meanwhile, in 3 qt or larger slow cooker, combine cranberries, garlic, green chiles, and red chiles. Place browned beef on top of mixture; sprinkle with cinnamon, marjoram, oregano and all spice. Pour in broth and vinegar. Cover and cook on low setting until beef is very tender (8-10 hours).
Lift beef to a platter and keep warm. Skim and discard fat from liquid, if necessary; blend in cornstarch mixture. Increase cooker heat to high; cover and cook, stirring 2 or 3 times until thickened (10 or 15 minutes). Season to taste with salt.
Slice beef across the grain and serve with sauce.
I've used rump roasts and tri-tip roasts. As for the heat, adjust the red ground chile or the chipotles according to your own tastes.
Is fabulous with mashed potatoes.
Let me know what you think.This message has been edited. Last edited by: Florida Farm Girl,
FFG - THANK YOU ever so much!
"We are all here.....because we are not all there."
This recipe I got from my mother in law and it really is delicious! We eat it over baked potatos or it can be used as a dip with your favorite chips.
1 lb. hamburger and 1 lb. sausage (spicy or regular) or you can use 2 lbs. hamburger.
1 lb. velveeta cheese
1 can cream of mushroom soup
8 oz. jar picante sauce (whatever heat you want, recipe calls for mild)
1 small can green chiles
Brown hamburger and sausage. Toss in crock pot. Cut up cheese in squares (any size) and toss in crock pot. Add in can of soup (no water or anything), jar of picante sauce and green chiles. Cook on low for about 4 hours or until cheese is melted good. Put on top of baked potatos or your favorite chips and enjoy!
This recipe appeared in our local paper on 10/4/12. Today, there were two endorsements for this recipe, one lady had made it twice since its 10/4/12 appearance (she said she's in the middle of a remodel and this is so easy and delicious). Luckily, I had clipped the recipe when it first appeared because they didn't reprint it today. I'm sure going to have to try it, but will have to substitute the thighs with breasts (DH will only eat the breast--I happen to prefer the thighs).
SLOW-COOKER CHICKEN POSOLE
15-oz can yellow or white hominy, drained
14.5-oz can Mex.-style diced tomatoes
10-oz can mild green enchilada sauce
2 carrots, diced
1 med. onion, chopped
3 garlic cloves, minced
2 ts cumin
5 chicken thighs, skin removed
Cilantro, chopped, opt.
Lime wedges, opt.
Tortilla chips, opt.
1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic, and cumin in a 4-qt slow cooker. Add chicken, and stir to combine. Cover and cook on high for 3 - 3.5 hrs. til chicken is cooked through and vegetables are tender.
2. Skim and discard any fat from the surface. Remove chicken; pull meat off bones and tear into large shreds. Stir back into slow cooker mixture.
3. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.
Vicki Campanella, "Reflections II, a Gilroy Assistance League Cookbook"
Since I don't care for hominy, I guess the closest substitute would be a can of whole kernel corn, right?
Note: The second lady didn't have Mex. tomatoes on hand so she used a can of diced tomatoes and a four-oz can of diced green chilies. She said it was delicious. Another writer said she has stopped using canned tomatoes altogether. She finds using fresh tomatoes in a recipe is incredible and worth the expense and effort. She pulsates them in her food processor; for Mex. style, she adds (for every eight oz. of tomatoes) 1/8 ts cumin and oregano and adds a little oregano to the Cuisinart when chopping the tomatoes. She doesn't peel them because they aren't identifiable once you cook things up. She does use tomato paste, however, when the recipe calls for it.This message has been edited. Last edited by: CA Lori,
CA Lori, that posole sounds very good. Don't know whether I could get DH to eat it or not, but I sure would.
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