Crock Pot
- Thread starter Hardcore
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http://hubpages.com/hub/weirdcrockpotrecipes
But my favorite is to get a bunch of ribs, a bottle of you favorite sauce, and a beer.
Cover the ribs in BBQ sauce.
Save some sauce for after they are cooked.
Pour the beer in the bottom of the cooker. Never hurts to add some gralic and onions to the mix.
Cookem on low for 8-10 hours.
You'll need tongs or some other tool to get the meat out, because the bone will just fall away fro the meat.
Now this may seem blasphemous to some of you die hard BBQ guys, but it nice ot com e home after work and have the house smelling like BBQ
cover al
But my favorite is to get a bunch of ribs, a bottle of you favorite sauce, and a beer.
Cover the ribs in BBQ sauce.
Save some sauce for after they are cooked.
Pour the beer in the bottom of the cooker. Never hurts to add some gralic and onions to the mix.
Cookem on low for 8-10 hours.
You'll need tongs or some other tool to get the meat out, because the bone will just fall away fro the meat.
Now this may seem blasphemous to some of you die hard BBQ guys, but it nice ot com e home after work and have the house smelling like BBQ
cover al
You know, this is why I really like BOTL. No where else are guys talking about cigars and have screen names like HARDCORE and SLOWBURN and TAZBIGDOG then sharing crockpot recipies! I love this place!
3 or 4 skinless/boneless chicken breasts
1 jar Armour dried beef (no substitutes)
1/4 cup sour cream
1/4 cup flour
1 10oz can cream of mushroom soup
3 slices bacon (not thick cut)
1/4 tsp coarse black pepper
Lightly grease the crock pot bottom and about 3" up the sides.
Separate the dried beef slices and stick them to the sides and bottom.
Rinse the breasts and pat dry. Wrap a strip of bacon around each breast
and position them in the crock pot.
Mix the flour, soup, sour cream and black pepper in a bowl and spoon over
the breasts to cover them completely (no salt, soup and bacon have plenty).
Start on high for about 30min to get the pot hot.
Turn to low and cook for 6-8 hours.
Serve over egg noodles or rice.
1 jar Armour dried beef (no substitutes)
1/4 cup sour cream
1/4 cup flour
1 10oz can cream of mushroom soup
3 slices bacon (not thick cut)
1/4 tsp coarse black pepper
Lightly grease the crock pot bottom and about 3" up the sides.
Separate the dried beef slices and stick them to the sides and bottom.
Rinse the breasts and pat dry. Wrap a strip of bacon around each breast
and position them in the crock pot.
Mix the flour, soup, sour cream and black pepper in a bowl and spoon over
the breasts to cover them completely (no salt, soup and bacon have plenty).
Start on high for about 30min to get the pot hot.
Turn to low and cook for 6-8 hours.
Serve over egg noodles or rice.
Crock pot Porchetta
Get a decent sized pork sholder I usually do a 8lb or so piece.
At least a clove of garlic per pound and then throw in two to three more (I dice/smash with a garlic press)
teaspoon per pound of oregano, parsley, anise seed, and fennel seed. I also use a little bit of salt but that can always be added later and remember salt can't be removed but it can be added. You can use wine or a little olive oil to keep it moist and I like some balsamic vinegar for a sweet vinegar tang.
Cook all ingredients and roast until completely cooked then shred it like pulled pork. I then just eat it either out of a bowl as is or on a sausage roll or something similarly sized. It gets better 2-3 days after being made.
General rule of thumb. When you think you have added enough of one ingredient add a dash or two more, except with salt. It's kind of a family recipe that was formulated as a guide and not a strict ingredient list. Best way to describe it is as a savory italian version of pulled pork.
Get a decent sized pork sholder I usually do a 8lb or so piece.
At least a clove of garlic per pound and then throw in two to three more (I dice/smash with a garlic press)
teaspoon per pound of oregano, parsley, anise seed, and fennel seed. I also use a little bit of salt but that can always be added later and remember salt can't be removed but it can be added. You can use wine or a little olive oil to keep it moist and I like some balsamic vinegar for a sweet vinegar tang.
Cook all ingredients and roast until completely cooked then shred it like pulled pork. I then just eat it either out of a bowl as is or on a sausage roll or something similarly sized. It gets better 2-3 days after being made.
General rule of thumb. When you think you have added enough of one ingredient add a dash or two more, except with salt. It's kind of a family recipe that was formulated as a guide and not a strict ingredient list. Best way to describe it is as a savory italian version of pulled pork.
I noticed no one has mentioned caramelizing the meats first by searing them in a pan. I find it adds a ton of flavor and eliminates a lot of the fat. The pan can be deglazed with wine and added to the crockpot.
Here ya go!
Beef Stew
INGREDIENTS:
DIRECTIONS:
Beef Stew
INGREDIENTS:
- 2 pounds cubed beef stew meat
- 1/2 cup all-purpose flour
- 3 tablespoons margarine
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 carrots, sliced
- 3 stalks celery, sliced
- 1 clove garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 4 cups chicken stock
- 1 bottle of Guinness
- 1 or 2 cans of tomato paste, depending on final consistency
- 1 package egg noodles
DIRECTIONS:
- Meat should be cut into bite sized pieces.
- Dredge beef cubes in flour until evenly coated.
- Melt butter/oil in saute pan and saute coated beef cubes until browned on all sides.
- Take beef and put into a crockpot, along with scrapings from pan.
- Add onions, carrots, celery, garlic, bay leaves, salt, pepper, paprika, cloves, Worcestershire sauce and parsley. Pour in chicken stock and Guinness.
- Cover and cook on Low 10 to 12 hours or on High 5 to 6 hours.
- About ½ hour before end, add tomato paste. I generally add 2 small cans.
- Serve hot over broad egg noodles!! (If you want potatoes instead, add potatoes in cooking process.)
Another...
Chili
3 lb. meat (ground chuck 85%, sirloin, lean stew, etc.)
1 Tbsp. vegetable oil
2 or 4 cups Chicken Bullion Cubes or chicken stock
3 cups diced onion
1 Green pepper
1 Red pepper
~2 Anaheim, Serrano, Habanera Pepper, seeded & minced
2 Jalapeño, seeded and minced
1 Pinto Beans & liquid (16 oz)
1 Kidney Beans & liquid (16 oz)
1 Navy Beans & liquid (16 oz)
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (16 oz)
Tomato Paste (depending on thickness)
Tomato Sauce (depending on thickness)
3 Tbsp. Chili powder
2 Tbsp. Cayenne Pepper
½ Tbsp. Black pepper
2 Tbsp. Ground Oregano Leaves
2 Tbsp. Minced Garlic
2 Tbsp. Ground Cumin
1 Guinness Stout
½ cup chopped fresh cilantro
1 seeded, minced jalapeño pepper
Kosher salt to taste
Shredded Monterey Jack cheese
Minced red onion
Sauté ground chuck (or cut meat into bite-sized pieces, salt and pepper, dredge in flour) in oil in a large pot over medium heat until cooked through. Drain fat and set aside. Saute onion, green pepper, red pepper, other peppers (Anaheim, Serrano, or Habanera Pepper), Jalapeño, and garlic. When translucent, about 5 minutes, add beer and remaining ingredients, except beans. Simmer on medium for about an hour (or crockpot all ingredients). Add beans and liquid and cook for an additional hour. Reduce heat to low, stirring occasionally.
Stir in cilantro, and jalapeño; cook until heated through, about 5 minutes. Season with salt.
Garnish chili with Monterey Jack cheese and minced red onion.
Chili
3 lb. meat (ground chuck 85%, sirloin, lean stew, etc.)
1 Tbsp. vegetable oil
2 or 4 cups Chicken Bullion Cubes or chicken stock
3 cups diced onion
1 Green pepper
1 Red pepper
~2 Anaheim, Serrano, Habanera Pepper, seeded & minced
2 Jalapeño, seeded and minced
1 Pinto Beans & liquid (16 oz)
1 Kidney Beans & liquid (16 oz)
1 Navy Beans & liquid (16 oz)
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (16 oz)
Tomato Paste (depending on thickness)
Tomato Sauce (depending on thickness)
3 Tbsp. Chili powder
2 Tbsp. Cayenne Pepper
½ Tbsp. Black pepper
2 Tbsp. Ground Oregano Leaves
2 Tbsp. Minced Garlic
2 Tbsp. Ground Cumin
1 Guinness Stout
½ cup chopped fresh cilantro
1 seeded, minced jalapeño pepper
Kosher salt to taste
Shredded Monterey Jack cheese
Minced red onion
Sauté ground chuck (or cut meat into bite-sized pieces, salt and pepper, dredge in flour) in oil in a large pot over medium heat until cooked through. Drain fat and set aside. Saute onion, green pepper, red pepper, other peppers (Anaheim, Serrano, or Habanera Pepper), Jalapeño, and garlic. When translucent, about 5 minutes, add beer and remaining ingredients, except beans. Simmer on medium for about an hour (or crockpot all ingredients). Add beans and liquid and cook for an additional hour. Reduce heat to low, stirring occasionally.
Stir in cilantro, and jalapeño; cook until heated through, about 5 minutes. Season with salt.
Garnish chili with Monterey Jack cheese and minced red onion.
One more...
Meatballs
2 pounds of hamburger meat
½ cup of breadcrumbs
1 cup of milk
1 onion finely chopped
1 egg
1 tablespoon or more brown sugar
½ teaspoon of salt
¼ teaspoon of pepper
¼ teaspoon nutmeg
Parsley
1 can of cream of mushroom soup
1 can of beef gravy
Combine all ingredients. Shape into meatballs. Brown in margarine in skillet on all sides.
Place meatballs in crockpot. Place setting on low (all day) or high setting (if for a couple of hours). Add can of cream of mushroom soup and beef gravy.
Meatballs
2 pounds of hamburger meat
½ cup of breadcrumbs
1 cup of milk
1 onion finely chopped
1 egg
1 tablespoon or more brown sugar
½ teaspoon of salt
¼ teaspoon of pepper
¼ teaspoon nutmeg
Parsley
1 can of cream of mushroom soup
1 can of beef gravy
Combine all ingredients. Shape into meatballs. Brown in margarine in skillet on all sides.
Place meatballs in crockpot. Place setting on low (all day) or high setting (if for a couple of hours). Add can of cream of mushroom soup and beef gravy.