Found this on The Sisters' Cafe website. They adapted it from Recipe Corner and A Year of Slowcooking. I served it with rice, but I think it could go either way.
Ingredients:
1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce (I used homemade)
Salt and pepper, to taste
Directions:
1. Place the rings of onion in the crock pot.
2. Place roast in crock pot on top of the onions.
3. Sprinkle the roast with salt and pepper to taste (salt might depend on how if you have regular or low-sodium soy sauce).
4. Pour the 2 Tbsp. of soy sauce over the top of the roast.
5. Pour the cranberry sauce on top of the roast.
6. Cook on low for 6 hours.
7. About one hour before serving, shred the pork so it can soak up all the juices.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Tuesday, February 9, 2010
Wednesday, January 20, 2010
Shrimp Jambalaya
Shrimp Jambalaya
by: The New Creative Crock Pot Slow Cooker Cookbook
12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice
Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.
Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.
Serve over rice when ready to serve.
*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.
by: The New Creative Crock Pot Slow Cooker Cookbook
12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice
Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.
Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.
Serve over rice when ready to serve.
*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.
Tuesday, January 19, 2010
Kalua Pig - Mainland Style
This recipe comes from my Aunt Michelle who lives in Kona and my cousin Rachel. Definitely a traditional luau fare, but much easier than roasting a pig underground!
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Super Easy Pork Tacos
My sisters would talk about this pork and I thought it sounded too easy to be that good, but it's is really easy and makes really good pork. Size doesn't matter too much, just pick something that works.
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Delicious Ham and Potato Soup
Originally from allrecipes.com. I put mine in the slow cooker in the morning. Watch the potatoes, they may get too soft. Leave the butter/flour/milk combo until about a half our or so before serving. I used evaporated milk because I read someone sometimes had problems with milk curdling in their crockpot. I didn't want to risk it so I've never tried it.
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat.
4. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
5. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
6. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat.
4. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
5. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
6. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.
Maple Brown Sugar Ham in Slow Cooker
Originally from Year of Crockpotting
Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice
Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)
Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice
Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)
Slow Cooker Italian Beef for Sandwiches
Originally from allrecipes.com
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Monday, April 6, 2009
Slow Cooker Vegetable Minestrone
Ingredients:
4 cups vegetable or chicken broth
4 cups tomato juice
1 T dried basil leaves
1 tea salt
1/2 tea dried oregano leaves
1/4 tea pepper
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz.)
Directions:
1. In a 4- to 5-quart slow cooker, mix all ingredients except pasta.
2. Cover and cook on low for 7 to 8 hours or until vegetables are tender.
3. Stir in pasta.
4. Cover and cook on high for 15 to 20 minutes or until pasta is tender.
4 cups vegetable or chicken broth
4 cups tomato juice
1 T dried basil leaves
1 tea salt
1/2 tea dried oregano leaves
1/4 tea pepper
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz.)
Directions:
1. In a 4- to 5-quart slow cooker, mix all ingredients except pasta.
2. Cover and cook on low for 7 to 8 hours or until vegetables are tender.
3. Stir in pasta.
4. Cover and cook on high for 15 to 20 minutes or until pasta is tender.
Slow Cooker Chocolate Mud Cake
Ingredients:
1 c. all-purpose flour
2 t. baking powder
6 T. butter
2 ounces semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c. added separately)
3 T. plus 1/3 c. Dutch-processed cocoa
1 T. vanilla extract
¼ t. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 ½ c. hot water
Directions:
1. Coat the inside of a 2 ½-5 quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary with crock pot size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. Melt butter and chocolate on the stove or in the microwave.
4. Whisk together 2/3 c. sugar, 3 T. cocoa, vanilla, salt, milk and egg yolk.
5. Add the melted chocolate, the flour mixture and the last whisked items all together.
6. Spread the batter evenly in the slow cooker.
7. In a medium bowl whisk together the remaining sugar (white and brown), cocoa, and hot water, until the sugar is dissolved.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1-2 hours.
10. Even when the cake is done it will be very moist and floating on a layer of molten chocolate. You will know when the cake is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
11. When it is done, turn off the power and remove the lid (be careful not to let condensed steam from the lid drop onto the cake). Let cool for 25 minutes.
12. Serve with whipping cream or vanilla ice cream.
1 c. all-purpose flour
2 t. baking powder
6 T. butter
2 ounces semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c. added separately)
3 T. plus 1/3 c. Dutch-processed cocoa
1 T. vanilla extract
¼ t. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 ½ c. hot water
Directions:
1. Coat the inside of a 2 ½-5 quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary with crock pot size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. Melt butter and chocolate on the stove or in the microwave.
4. Whisk together 2/3 c. sugar, 3 T. cocoa, vanilla, salt, milk and egg yolk.
5. Add the melted chocolate, the flour mixture and the last whisked items all together.
6. Spread the batter evenly in the slow cooker.
7. In a medium bowl whisk together the remaining sugar (white and brown), cocoa, and hot water, until the sugar is dissolved.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1-2 hours.
10. Even when the cake is done it will be very moist and floating on a layer of molten chocolate. You will know when the cake is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
11. When it is done, turn off the power and remove the lid (be careful not to let condensed steam from the lid drop onto the cake). Let cool for 25 minutes.
12. Serve with whipping cream or vanilla ice cream.
Monday, March 16, 2009
Pork Barbecoa
Ingredients:
3 pounds pork (shoulder & Boston butt work really well)
20 oz coke
1 1/2 cups ketchup
1 clove garlic
1- 1 1/2 cups brown sugar
1 cup tomatillo sauce (or crushed tomatillos)
Directions:
Cut pork into small cubes, around 2", and place in crock-pot. Pour enough coke to cover meat. Add clove of garlic and ketchup - mix together. Cook on high for 3-4 hours or until tender enough to shred meat. Shred meat in a separate bowl. Remove liquid in crock pot except for enough to cover the shredded pork. Add brown sugar and tomatillo sauce to liquid in crock-pot. Add shredded meat. Let simmer until you're ready to eat.
3 pounds pork (shoulder & Boston butt work really well)
20 oz coke
1 1/2 cups ketchup
1 clove garlic
1- 1 1/2 cups brown sugar
1 cup tomatillo sauce (or crushed tomatillos)
Directions:
Cut pork into small cubes, around 2", and place in crock-pot. Pour enough coke to cover meat. Add clove of garlic and ketchup - mix together. Cook on high for 3-4 hours or until tender enough to shred meat. Shred meat in a separate bowl. Remove liquid in crock pot except for enough to cover the shredded pork. Add brown sugar and tomatillo sauce to liquid in crock-pot. Add shredded meat. Let simmer until you're ready to eat.
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