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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.

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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.

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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. 

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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. 

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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. 

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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. 

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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. 

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