Feeds:
Posts
Comments

Archive for the ‘Slow Cooker’ Category

 

Serves 6

  • 1 1/2 lb flank steak – cut in half
  • 1 tbsp vegetable oil
  • 1 large onion, sliced
  • 1/3 cup water
  • 4 oz chopped green chiles
  • 2 tbsp vinegar
  • 1 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp pepper
  1. In a skillet, brown steak in oil; transfer to a slow cooker. 
  2. In the same skillet, sauté onion for 1 minute.  Gradually add water, stirring to loosen browned bits from pan.  Add remaining ingredients; bring to a boil.
  3. Pour over the flank steak.  Cover and cook on low for 7-8 hours or until the meat is tender.  Slice the meat; serve with onion and pan juices.

Read Full Post »

 

Makes 8 servings

  • 4 lb beef short ribs
  • 1 large onion, coarsely chopped
  • 1 cup barbecue sauce, any flavor
  • 1/4 cup honey
  • 1/4 cup flour
  • 1 tbsp prepared mustard
  1. Place ribs and onions in slow cooker. 
  2. Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.  Cover with lid.  Cook on LOW for 6-8 hours (or on HIGH for 5 hours) or until ribs are tender.
  3. Remove ribs from slow cooker; cover to keep warm.Skim excess fat from sauce; return ribs to sauce.  Stir gently until evenly coated.

Read Full Post »

 

Makes 6 servings

  • 1 medium onion, chopped
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup tomato paste
  • 2 tbsp paprika or smoked paprika
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • salt and ground black pepper
  • 4 lbs pork spareribs
  1. In 4 1/2 to 6 qt slow cooker bowl, stir onion, ketchup, vinegar, sugar, tomato paste, paprika, Worcestershire, mustard, 1 tbsp salt and 1 tsp pepper until combined.  Add ribs, cutting into several large pieces to fit in slow cooker bowl.  Spoon sauce over and around ribs to coat.  Cover slow cooker with lid and cook as manufacturer directs on low setting8-10 hours on on high setting 4-5 hours. 
  2. Transfer ribs to platter.  Skim and discard fat from cooking liquid.  Spoon remaining liquid over ribs. 

Read Full Post »

 

Serves 4

  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 lb Polish sausage, cut into 1/2″ pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp dried thyme
  • 1/8 tsp ground red pepper
  • hot cooked rice
  • chopped parsley (optional)
  1. Combine tomatoes with juice and broth in slow cooker.  Sprinkle flour evenly over bottom of small skillet.  Cook over high heat without stirring 3-4 minutes, or until flour begins to brown.  Reduce heat to medium; stir flour about 4 minutes.  Stir in oil until smooth.  Carefully whisk flour mixture into slow cooker. 
  2. Add sausage, onion, bell pepper, celery, carrot, oregano, thyme and red pepper to slow cooker.  Stir well.  Cover; cook on LOW 4 1/2 – 5 hours. 
  3. Serve gumbo over rice.  Sprinkle with parsley, if desired. 

Tip: If gumbo thickens upon standing, stir in additional broth. 

Read Full Post »

 

Makes 4 dozen

  • 2 pkg (8 oz each) cocktail franks
  • 1/2 cup ketchup or chili sauce
  • 1/2 cup apricot preserves
  • 1 tsp hot pepper sauce
  • additional hot pepper sauce (optional)
  1. Combine all ingredients in slow cooker; mix well.  Cover; cook on LOW 2-3 hours. 
  2. Serve warm or at room temperate with cocktail picks and additional hot pepper sauce, if desired. 

Read Full Post »

 

Makes 8 servings

  • 2 lbs ground beef
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup prepared yellow mustard
  • hamburger buns
  1. Brown beef in medium skillet over medium-high heat, stirring frequently to break up meat.  Drain fat; discard. 
  2. Place beef, ketchup, sugar and mustard in slow cooker; mix well.  Cover and cook on LOW 4-6 hours.  Scoop mounds of meat mixture on buns and serve. 

Read Full Post »

 

20-25 servings

  • 1/2 lb bulk Italian sausage
  • 1 cup chopped onion
  • 2 jars (26 oz each) meatless pasta sauce
  • 4 oz thinly sliced ham, finely chopped
  • 1 pkg (3 oz) sliced pepperoni, finely chopped
  • 1/2 tsp red pepper flakes
  • 1 lb mozzarella cheese, cut into 3/4 inch cubes
  • 1 loaf Italian or French bread, cut into 1 inch cubes
  1. Cook sausage and onion in large skillet until sausage is browned.  Drain off fat. 
  2. Transfer sausage mixture to slow cooker.  Stir in pasta sauce, ham, pepperoni and pepper flakes.  Cover; cook on LOW 3-4 hours. 
  3. Serve fondue with cheese cubes, bread cubes and fondue forks. 

Read Full Post »

 

Serves 4

  • 1 lb boneless beef round steak, cut 3/4 to 1 inch thick
  • Salt and black pepper
  • 1 tbsp cooking oil
  • 3 tbsp Italian-style tomato paste
  • 1 14-1/2-oz can Italian-style stewed tomatoes, undrained
  • 1 tsp Worcestershire sauce
  • 1 16-oz package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)
  1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.
  2. In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours).

Read Full Post »

 

Serves 6

  • 1 to 2 carrots, sliced
  • 1/2 cup sliced celery
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/4 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 6 boneless chicken thighs or breasts
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 can (14.5 oz) chicken broth
  • 6 small french bread baguettes, split and toasted
  • 6 slices Swiss cheese (optional)
  1. Place carrots, celery, onion, garlic, oregano and pepper flakes into slow cooker. 
  2. Trim visible fat from chicken.  Combine flour, salt and black pepper into Ziploc bag.  Add chicken, 2 pieces at a time; shake to coat with flour mixture.  Heat oil in large skillet over medium-high heat.  Add chicken and brown about 2 minutes on each side. 
  3. Place chicken over vegetables in slow cooker; add chicken broth.  Cover; cook on LOW 5 to 6 hours or until chicken is tender. 
  4. Place 1 piece chicken on bottom half of each baguette.  Spoon 1-2 tbsp broth mixture over chicken.  Top with 1 slice cheese, if desired.  Close baguette. 

Read Full Post »

 

Makes 10 cups

  • 3 cups Rice Chex
  • 3 cup Cherrios
  • 2 cups Mini Wheats (non frosted)
  • 1 cup peanuts or pistachios
  • 1 cup thin pretzel sticks
  • 1/2 cup (1 stick) butter, melted
  • 1 tbsp Worcestershire sauce
  • 1 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 1/8 tsp ground red pepper (optional)
  1. Combine cereals, nuts and pretzels in slow cooker. 
  2. Mix melted butter, Worcestershire sauce, seasoned salt, garlic powder and red pepper (if desired), in small bowl.  Pour over cereal mixture in slow cooker; toss lightly to coat.  Cover; cook on LOW 3 hours, stirring well every 30 minutes.  Remove cover; cook an additional 30 minutes.  Store in airtight container. 

Read Full Post »

Older Posts »