bugjjo asked:
I got a crock pot for a wedding gift. I love chicken, Pork, lamb and vegie dishes.. (no beef)
I got a crock pot for a wedding gift. I love chicken, Pork, lamb and vegie dishes.. (no beef)
Any good recipes for crock pots you can share with me!
Tags: Beef Recipes, Chicken Pork, Recipes For Crock Pots, Wedding Gift
May 24th, 2008 at 7:56 am
Pork Tenderloin works great in crock pot.
Just season like you would if you were cooking it in the oven.
I eat my the German way with sauerkraut, boiled red potatoes, and applesause as my side dishes !
May 24th, 2008 at 9:44 pm
Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips Recipe courtesy Emeril Lagasse, 2006
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 3 hours
Yield: about 4 servings
1 tablespoon olive oil
2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals
2 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
1 1/4 teaspoon fresh cracked black pepper
1 cup chicken stock
1 1/2 cups small diced parsnips
1 1/2 cups small diced turnips
1/2 cup applesauce
1/2 cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced fresh ginger
Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the pork with 2 teaspoons of the salt, the Essence and 1 teaspoon of the black pepper. Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well. Place the pork in a slow cooker and add the chicken stock to the pot. Lay the parsnips and turnips around the pork and place the lid over the crock pot. Turn the heat up to high and cook the roast for 3 hours.
While the roast is cooking, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil. Reduce the heat to a simmer and stir. Cook until the applesauce is thickened, about 10 minutes. After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid. Continue to cook for 1 hour longer, until very tender. Serve with the pan juices.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
May 28th, 2008 at 1:05 am
I cook just about everything in my crock pot – it is so easy, and my family gets a hot meal when the work day is done without me slaving….
Whole Chickens are easy to do.
Pork Tenderloins
Pork Chops in Mushroom Soup are easy
Chicken Meatballs – for meatball subs
Perogi
Baked Potatoes – that way your potatoes and what you barbeque are done at the same time.
There are good recipes on line –
Try this one.
May 30th, 2008 at 11:46 am
yes there are non-beef recipes. chicken and dumplings,veggie
soup,
June 1st, 2008 at 6:31 pm
THICK porkchops covered with CAMBELLS cream of mushroom soup, undiluted. Cook for about 4-6 hours. SOOOOOO Good. I serve mashed potatoes and corn with it.
June 2nd, 2008 at 3:11 pm
Here’s one of my favorites:
Crock Pot Beef Stew
1 1/2 lbs. stew beef, cut from chuck
2 T. oil
3 carrots chopped in 1 inch pieces
1 C. chopped onion
1 C. chopped celery
2 14 oz. cans chopped tomatoes
1 14 oz. can of water
1/2 C. barley
2 T. sugar
1 t. salt
3 potatoes cut into chunks
Brown beef in the oil. Set aside. Add carrots, onion, celery and potato and cook until it starts to brown, about 5 minutes.
Add the vegetables to the slow cooker. Place meat on top. Mix the tomatoes with the water, barley, sugar, salt and pepper. Pour over the meat and vegetables. Do not stir. Cover and cook on Low for 7 – 8 hours.
June 3rd, 2008 at 2:15 am
As I just mentioned on another post.
I cooked chicken in the slow cooker all day (chicken pieces, carrots, pepper, celery, onion, 2-3cups water) then when I get home I put them on the BBQ with some sauce and because they are already cooked it just takes a couple of minutes to add that wonderful BBQ flavour. (I strain everything and freeze the soup stock.)
Pork, Barley and Cider Stew for Crock Pot
Chicken Cacciatore Crock Pot Style
June 3rd, 2008 at 3:40 pm
CROCK POT CHICKEN CACCIATORE
3-4 lbs boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8 oz can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.
June 5th, 2008 at 12:48 pm
Lamb for Lovers
“This is a rack of lamb dish with rosemary and mint demi-glace. Serve with oven roasted red potatoes and sauteed green beans amandine. Perfect for Valentine’s Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting.”
INGREDIENTS:
2 tablespoons olive oil
2 (7 bone) racks of lamb, trimmed, fat reserved
salt and pepper to taste
4 cloves garlic, minced
1 large onion, diced
4 carrots, diced
1 cup celery tops
1 cup port wine
1 cup red wine
1 (14.5 ounce) can low-sodium chicken broth
5 sprigs fresh spearmint
3 sprigs fresh rosemary
1 cup mint apple jelly
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon garlic, minced
1/4 cup panko bread crumbs
2 tablespoons olive oil
4 sprigs fresh mint
DIRECTIONS:
To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
Cranberry Pork
“Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.”
INGREDIENTS:
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast
DIRECTIONS:
In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).