Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Asian Pork Roast
3 pounds pork roast - (to 4 lbs)
1/4 cup soy sauce
1/4 cup orange marmelade or apricot preserves
1 tablespoon catsup
1 garlic clove - (or more) — crushed
Combine soy sauce, marmalade, catsup and garlic. Brush all over the roast.
Place in a crockpot and pour remaining sauce over all. Cover and cook on LOW
all day, at least 10 hours.
http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/12932
Hearty Ham Chowder
4 cups potatoes (russet or red), cut in 1-inch cubes
3 cups cooked ham, cut into 1-inch cubes
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 can (12 oz.) evaporated milk
1/4 cup chopped green onion
1/2 teaspoon each pepper, dry mustard and garlic powder
2 bay leaves, dried
1/2 cup shredded cheddar cheese
PLACE all ingredients, except bay leaf and cheese in slow cooker.
Stir gently stir, using a wooden or plastic spoon, to mix
ingredients. Place bay leaves on top of ingredients. Place lid on
slow cooker.
COOK on LOW for 8 to 9 hours OR on HIGH for 3 to 4 hours.
CAREFULLY remove lid to allow steam to escape. Remove bay leaves.
Gently stir in cheese. Serve chowder directly from slow cooker.
Sprinkle each serving with additional shredded cheese, if desired.
Number of Servings: 8-10
Western Skillet Rice (crockpot)
1 lb. ground beef
16 oz. can stewed tomatoes
1-1/2 cups water
3/4 cup uncooked rice
1 can peas
1 pkg. onion soup mix
1 cup shredded cheddar cheese
In a skillet brown meat stirring often. Place all ingredients except
cheese into crockpot and cook on low until rice is tender. Top with
cheddar cheese. To avoid a messy cleanup empty crockpot into a
serving dish and top with cheddar cheese before serving.
Quick And Easy Barbecue Pork Chops
4 or 5 pork chops
1/2 onion
1-2 carrots
1 stalk celery
About 1/4 cup ketchup
2-3 drops Worcestershire sauce
Water to cover chops
Lightly brown pork chops on both sides. Put ketchup on top of pork
chops. Add
water to cover chops. Add onion, celery, carrots and Worcestershire
sauce. Cook
about 1/2 hour. This recipe can also be used with beef or chicken.
Crockpot Touch-Of-The-Orient Chicken
6 drumsticks with thighs attached
1/2 cup soy sauce
1/4 cup light brown sugar, packed
1 garlic clove, crushed
1 8 oz. can tomato sauce
Rinse chicken and pat dry with paper towels. Place chicken in a slow cooker.
In a medium bowl, combine soy sauce, brown sugar, garlic, and tomato sauce.
Pour sauce over chicken. Cover and cook on LOW about 5 hours or until chicken
is tender.
Serves 6.
SAUSAGE SUPREME
4 potatoes, peeled and chopped
1 small, diced onion
1 lb. ground sausage, browned and drained
1 can Cheddar Cheese Soup
1 can Cream of Mushroom Soup
2 T. water
Place potatoes, onion, and browned ground sausage in the crockpot.
Mix soups and water together and pour over the top. Cook on low for 8
hours. (serves 4-6)
http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/12873
Chicken Madras
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Ingredients:
3 Onions sliced thinly
4 Apples, peeled, cored and
-thinly sliced
1 t Salt
1 tb Curry powder
1 Frying chicken, cut up
Directions: In 3 qt casserole, mix together onion and apples and
sprinkle with salt and curry powder. Mix well. Arrange chicken skin
down over mixture. sprinkle generously with paprika. Bake uncovered
at 400 degrees about 45 minutes or in a crockpot for 6 hrs. on high
heat.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3 Calories; trace Fat (30.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Crockpot Broccoli And Cheese Soup
2 cups cooked noodles
1 10 oz. package frozen chopped broccoli, thawed
3 tablespoons chopped onions
2 tablespoons butter
1 tablespoon flour
2 cups shredded cheddar cheese
salt, to taste
5 1/2 cups milk
Combine all ingredients in slow cooker. Stir well. Cook on LOW for 4 hours.
Makes 8 servings.
Crockpot Sweet-Sour Beef Stew
2 pounds stewing beef, cut 1 1/2” cubes
1/4 cup flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 tablespoon shortening
1 cup chopped onion
6 large carrots, cut 3/4” pieces
1/4 cup brown sugar
1/2 cup vinegar
1 tablespoon worcestershire sauce
Mix flour, salt, and pepper; dredge beef with mixture.
Heat shortening in skillet and brown meat well. Place carrots in bottom of
crock pot.
Add meat and onions. Combine remaining ingredients and add to crock pot.
Cook 8 to 10 hours on LOW.
Serve with noodles or rice.
Makes 6 to 8 servings.
Crockpot Stuffed Peppers
Recipe By : Real Food for Real People
Serving Size : 6
6 large Green Bell Peppers — tall shapes
1 pound Ground Beef, extra lean
1 cup Rice — uncooked
1 large Onion — chopped
1 large Carrot — shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water
Cut the top off and remove seeds from green peppers. Wash and set aside.
Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper
in a large mixing bowl. Any other seasonings that you like may also be used:
oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3 full (rice
will need room to swell up). Stand the peppers side by-side in the slow
cooker.
In a small mixing bowl, combine tomato soup and water, and pour mixture over
the peppers.
Cook on low for 6-8 hours.
To freeze for later use, place stuffed peppers & sauce into a container the
same size or slightly smaller than your crockpot (such as a plastic ice
cream bucket) and freeze. Remove from container and tightly wrap in foil,
then label. Freeze up to 6 months. To use, place frozen mixture inside crock
and thaw over night in refrigerator (this is easier if crock is removable,
but can be done in whole unit if needed). Six hours before you need to serve
your meal, place crock back into crockpot base, and set heat to low, then
cook for six hours. DO NOT cook unthawed mixture in crockpot, as the extreme
difference in temperatures may crack your crockery.
Crockpot Homemade Mincemeat
1 lb. lean chuck beef, cut into 1 inch cubes
3 cups water
2 lbs. tart apples, peeled and cored
2 2/3 cups seedless raisins
1/4 lb. candied citron peel
2 teaspoons salt
1 tablespoon nutmeg
1 cup sugar
1 cup apple cider
1 tablespoon ground cloves
1 tablespoon cinnamon
1/4 lb. ground beef suet, minced
2 1/2 cups currants
Place beef in crockpot with enough water to cover. Cover and cook on low
8 to 10 hours, or until very tender. Turn off heat. Remove meat but leave 1 cup
of broth in the pot.
Put the meat through a food chopper, along with the apples, raisins,
currents and citron. Add this and all the other ingredients to the broth
in the crockpot. Stir well. Cover and cook on low 8 to 10 hours or more.
Spoon into clean, dry canning jars, seal, and store in refrigerater. Or
process for 10 minutes in a boiling water bath.
Makes enough for four 8” pies.
Crockpot Beans And Veggie Chili
3 cups dried kidney beans
2 tablespoons olive oil, optional
1 large onion, thinly sliced
4 garlic cloves, minced well
1 green pepper or red or yellow, chopped coarsley
1/2 cup diced red unpeeled potatoes
1 10 oz. can tomatoes, undrained
1 teaspoon chili powder, more if you wish
1/2 teaspoon cumin
1/2 cup uncooked brown rice, may use white rice if you wish
5 cups water or vegetable broth
salt to taste
freshly ground black pepper to taste
grated cheese for garnish, if desired
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker.
In a large skillet over medium-high heat, heat oil or a small amount of
liquid; saute onion and garlic until soft, about 3 to 5 minutes. Add bell
pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking,
stirring frequently for 3 minutes; transfer to slow cooker.
Add rice and water or broth; cover and cook on LOW for 6 to 8 hours or until
chili is thick and rice and beans are tender. Season to taste with salt and
pepper. Garnish with cheese if desired.
Makes 4 to 6 servings.
Crockpot Easy Chicken Curry With Rice
4 boneless skinless chicken breasts, cut into 1” strips
or chunks
2 large onions, quartered, and thinly sliced
3 garlic cloves, minced
1 tablespoon soy sauce or Tamari
1 teaspoon curry powder
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon ground ginger
1/3 cup chicken broth or water
hot cooked rice
Mix all ingredients, except rice, together in the crockpot. Cover and cook on
LOW from 6 to 8 hours, or until chicken is tender.
Serve over rice.
Makes 4 servings.
Apple Raisin topped Ham
1 21-oz can apple pie filling
1/3 cup light raisins
1/3 cup orange juice
2 tablespoon water
1 tablespoon lemon juice
1/4 teaspoon cinnamon
***********************
1 1/2 pound fully cooked ham slice (sliced 3/4 inch thick)
Combine pie filling, raisins, orange juice, water, lemon juice, and
cinnamon. Cut ham slice into six equal pieces. In crockery cooker
alternately layer ham with apple mixture, ending with apple mixture.
Cover; cook on low heat setting for 4 to 5 hours. Serve with Rice if
desired. Makes 6 servings
[Granny note:
Why not use those bits and small pieces from the last of the large ham, and I keep thinking a little celery and onion would not hurt it.
Why not apple sauce and extra seasoning? With orange juice concentrate?
You can get a good applesauce at the dollar store for $1.00 ..
granny
Cherry Pork Chops
Submitted by: Jean Bernola
“Quick and easy! My family loves it! Serve over rice or noodles.”
Original recipe yield: 4 servings.
Prep Time: = 5 Minutes
Cook Time: = 10 Hours
Ready In: = 10 Hours 5 Minutes
Servings: = 4 (
INGREDIENTS:
. 1 (21 ounce) can cherry pie filling
. 4 pork chops
DIRECTIONS:
1. Pour cherry pie filling into slow cooker. Add pork chops and stir to coat
with filling. Cover and cook on low all day. Cook until meat is no longer
pink
inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
from
www.allrecipes.com
—
Julie
Slow Cooker Barbecued Pulled-Pork Fajitas
Enjoy party-perfect hot sandwiches in a help-yourself style.
Prep Time:15 min
Start to Finish:10 hr 45 min
Makes:18 fajitas
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso® Thick ‘n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
1.
Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue
sauce, salsa, chili powder and cumin in small bowl; pour over pork and
onion.
2.
Cover and cook on Low heat setting 8 to 10 hours.
3.
Remove pork from cooker; place on cutting board. Shred pork, using 2 forks.
Return pork to cooker and mix well. Stir in stir-fry vegetables and salt.
Increase
heat setting to High. Cover and cook 30 minutes or until mixture is hot and
vegetables are tender.
4.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla
with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over
filling;
fold right and left sides over folded end, overlapping. Fold remaining end
down. Serve with cheese, guacamole and sour cream.
Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 70 ); Total Fat 8 g (Saturated
Fat 2 g); Cholesterol 40 mg; Sodium 620 mg; Total Carbohydrate 37 g (Dietary
Fiber
2 g); Protein 18 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 12 %;
Calcium 8 %; Iron 14 % Exchanges: 2 Starch; 1 Vegetable; 1 1/2 Lean Meat;
1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Leftover shredded pork can be stored in the refrigerator for up to 4 days or
frozen up to 4 months.
Substitution
You can use a 2 1/2-pound beef boneless chuck roast instead of the pork
roast.
Variation
Use the shredded pork for taco, enchilada and burrito fillings.
from
www.bettycrocker.com
—
Julie
Crockpot Cauliflower And Cheese Soup
1 medium cauliflower head, separated flowerets
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cups chicken stock
2 cups light cream
1/2 teaspoon worcestershire sauce
1 cup grated cheddar cheese
salt to taste
freshly-ground black pepper to taste
chopped chives for garnish
Put cauliflower, onion, carrot, celery, and chicken stock in crockpot.
Cover and cook on LOW for 6 to 8 hours.
Puree in blender.
Return to crock pot.
Blend in cream, worcestershire, and cheese. Add salt and pepper to taste.
Stir to mix well. Turn control to HIGH and heat through; garnish servings with
chopped chives.
Makes 4 to 6 servings.
Crockpot Orange Glazed Carrots
3 cups thinly sliced carrots
3 tablespoons butter or margarine
2 cups water
3 tablespoons orange marmalade
1/4 teaspoon salt
2 tablespoons chopped pecans
Combine carrots, water, and salt in crock pot.
Cover and cook on HIGH 2 to 3 hours or until the carrots are done.
Drain well; stir in remaining ingredients. Cover and cook on HIGH 20 to 30
minutes.
Makes 5 to 6 servings.
Spinach, Cheese, and Ham Strata
4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
8 ounces diced ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10 3/4 ounces) cream of mushroom soup (the 98% fat free is fine)
1/2 cup evaporated milk or half-and-half
5 eggs
2 to 3 teaspoons dried minced onion
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of
the buttered bread cubes, spinach, bacon, and cheese; salt and pepper
to taste. Repeat layers ending with cheese. Whisk together the soup,
milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture.
Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2
hours.
Crockpot Harvest Time Pumpkin Soup
1 small pie pumpkin, cleaned out
2 potatoes
2 carrots
1 onion, finely chopped
2 centiliter garlic, crushed
1 olive oil
1 fresh parsley, basil, thyme, chopped
salt & pepper
4 tablespoon cream
2 tablespoon butter
2 tablespoon soy sauce, optional
1 sour cream
1 chives, chopped
Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and garlic in
a little olive oil until transparent. Puree onion, garlic and vegetables
in a food processor, adding reserved water. Return the puree to a saucepan
and add spices, salt and pepper, cream, butter and soy sauce. If soup is
too thick, thin with a little water, milk or chicken stock. Heat but do not
boil. Garnish with a dollop of sour cream and chives.
Makes 4 servings.
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