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					TOP                           MEATBALLS_SWEDISH2
ANNES_CHICKEN                 MEATBALLS_SWEDISH3
BAKED_POTATO_SOUP             MEATBALLS_TURKEY_LEMON_SAUCE
BBQ_4_BEANS                   PORK_AND_SAUERKRAUT
BBQ_PORK_SHOULDER             PORK_CHOPS_APPLE_SAUERKRAUT
BBQ_RIBS                      PORK_CHOPS_SAUERKRAUT
BEEF_AND_BEANS                PORK_LOIN_BRAISED
BEEF_AND_CABBAGE_CASSEROLE    PORK_LOIN_CRANBERRY_SAUCE
BEEF_AND_CABBAGE_CASSEROLE2   PORK_LOIN_CRANBERRY_SAUCE2
BEEF_AND_CABBAGE_CASSEROLE3   PORK_LOIN_GINGER
BEEF_AND_CABBAGE_CASSEROLE4   PORK_LOIN_HERB_THISONE
BEEF_STEW                     PORK_LOIN_ROAST
BEEF_STEW2                    PORK_ROAST_AUTUMN
BEEF_STEW3                    PORK_ROAST_PINEAPPLE
BEEF_STEW4                    PORK_ROAST_PINEAPPLE2
BEEF_TIPS                     PORK_SHOULDER
BEEFn4_BEAN_BBQ               PORK_SHREDDED_BURRITOS
BEEFn4_BEAN_CASSEROLE         POT_ROAST
BEEFn_BARLEY_SOUP             POT_ROAST2
CABBAGE_BURGER_BAKE           RIBBS_LOW_SUGAR
CABBAGE_BURGER_BAKE2          RIBBS_MANDARIN_STYLE
CABBAGE_ROLLS_STUFFED         RIBS_ALL_KINDS
CABBAGE_ROLLS_STUFFED2        RIBS_ASIAN
CHICKEN_ANGEL_HAIR            RIBS_BBQ
CHICKEN_CACCIATORE            RIBS_BBQ_BABYBACK
CHICKEN_CACCIATORE2           RIBS_BBQ_BONELESS
CHICKEN_CHEESY                RIBS_BBQ_PORK
CHICKEN_CHEESY2               RIBS_BBQ_SMOKY_FLAVORED
CHICKEN_CHEESY_AND_VEGGIES    RIBS_BBQ_SPARERIBS
CHICKEN_CROCKPOT              RIBS_BBQ_WESTERN_STYLE
CHICKEN_LEMON                 RIBS_CHINESE
CHICKEN_LEMON2                RIBS_COUNTRY
CHICKEN_LEMON_BROCCOLI        RIBS_COUNTRY_SAUERKRAUT
CHICKEN_LEMON_PEPPER          RIBS_COUNTRY_STYLE
CHUCK_ROAST                   RIBS_HAWAIIAN
CORN_CHOWDER                  RIBS_MANDARIN
KIELBASA_POTATOES_KRAUT       RIBS_PAMS
KRAUT_SAUSAGE_APPLES          RIBS_PORK_BACK_LOIN
LIMA_BEAN_CASSEROLE           RIBS_PORK_SPARERIB
MEATBALL_SANDWICHES           RIBS_PORK_SPARERIBS
MEATBALLS_BBQ                 RIBS_SHORT_CHILES_BEER
MEATBALLS_BBQ2                RIBS_SWEETnSOUR
MEATBALLS_BBQ_COCKTAIL        ROAST_BEEF_COFFEE
MEATBALLS_CRANBERRY           ROAST_SAUERKRAUT
MEATBALLS_GRAPE_JELLY         SPARERIBS_BBQ
MEATBALLS_PORCUPINE           SWEET_POTATO_CASSEROLE
MEATBALLS_SASSY_SAUCY         TACO_SOUP_GLORIA
MEATBALLS_SPICED              ZUCCHINI_ITALIANO
MEATBALLS_SWEDISH
ANNE'S CHICKEN (CROCKPOT)
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with
dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese,
wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes
on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.


SUBMITTED BY WENDY F.
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BAKED POTATO SOUP
Cooker: Large round.

Setting and cook time: HIGH for about 5 hours; butter, half-and-half, sour cream, salt and pepper added during
last 30 minutes.

  5 pounds russet potatoes, peeled and cut into 1-inch cubes
  1/2 cup (1 stick) butter
  1 cup half-and-half
  1/2 cup sour cream (don't use nonfat)
  Salt and freshly ground black pepper to taste
  8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
  6 green onions (white and green parts), sliced, or 3 tablespoons minced fresh chives

Put the potatoes in the slow cooker and add water to cover. Cover and cook on HIGH until the potatoes are
cooked and falling apart, about 5 hours.

Turn the cooker to LOW, add the butter, half-and-half and sour cream, and season with salt and pepper. Cover
and cook until hot, about 20 minutes.

Stir in the crumbled bacon and sliced green onions. Serve immediately or keep warm on LOW, adding water or
milk to thin if necessary.

Serves 12.

Nutritional information per serving: 359 calories, 19g fat (11g saturated), 11g protein, 36g carbohydrates, 3g
sodium, 414mg sodium.

Source: "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger (Harvard Common Press; $16.95).
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SLOW COOKER BARBECUE 4 BEANS
Ingredients

  * 1 pound lean ground beef
  * 3/4 cup chopped raw bacon
  * 1 small onion, finely chopped
  * 2 (16 ounce) cans baked beans with pork
  * 1 (15.25 ounce) can red kidney beans, with liquid
  * 1 (15 ounce) can lima beans, partially drained
  * 1 cup ketchup
  * 1 tablespoon liquid smoke flavoring
  * 1 tablespoon salt
  * 1 tablespoon hot sauce
  * 1/4 tablespoon garlic powder

Directions

  1. Place beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. In a slow cooker combine ground beef, bacon, onion, baked beans, kidney beans, lima beans, ketchup,
liquid smoke, salt, hot sauce and garlic powder. Cook on low for 4 to 6 hours.
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SLOW-COOKER BBQ
4-5 lbs pork roast, shoulder or butt
1 med onion, chopped
2 tsp fresh ginger, grated (optional)
1 cup chili sauce
1 cup bbq sauce
1 green bell pepper, chopped

On the stove top heat the crock pot insert (if yours is stovetop safe) or a skillet and brown each side of the pork.
This step is optional.
With the crock pot insert in the heating element, turn the crock pot on to low. Add the rest of the ingredients.
Cover. Walk away. You're good for the next 8-12 hours, or whenever you're ready to eat.
Just before you're ready to eat, lift the roast out of the crock pot on to a large cutting board or platter. Be careful,
it will fall apart. That's ok.
Skim the fat off the top of the sauce in the crock pot. If the sauce seems soupy, put the insert on the stovetop
over low to medium heat until it begins boiling, and allow to reduce.
Meanwhile, get two forks and attack the pork, shredding it into strands of meat. Discard any large chunks of fat
and any bone.
When the pork is shredded and sauce ready, put the pork back in the cooker and toss to coat with the sauce.
Serve on buns with bread & butter pickles and thinly sliced onion.


Here's a holiday bonus: I’m making this for our pot luck at work tomorrow. But I’m making it tonight. That's
the beauty.
I love barbecue pork sandwiches. And I’m sure that some day when I have 12 consecutive hours of nothing-
better-to-do, I’ll set up a low, smoky fire on the grill and babysit a pork shoulder all day while all the fat melts
and it gets all tender and delicious. It hasn't happened yet, though, and my slow cooker is the reason.
The barbecue pork i make in the slow cooker is not the same. I understand that and accept it. And for fear of
heresy, I’m not going to compare the two. That I like the slow cooker version a lot can just stand as testament to
how much I also like the real thing.
If you don't have a slow cooker (crock pot, whatever), well, I’m not going to tell you what to buy, but you're
missing out on a great tool. I'm sure this recipe could translate to stove top or oven somehow, but I don't know
the answer to that.
The sauce is also totally to the cook's discretion. I start here with bottled chili sauce and BBQ sauce, but try all
of one or the other, or get crazy and try some teriyaki or hoisin. Or ketchup and mustard.
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BBQ RIBS IN CROCKPOT
2 lbs. boneless ribs
1 lg. onion, chopped
1 tbsp. garlic salt
1 bottle of your favorite BBQ sauce

Combine all ingredients in crockpot and cook on low setting for at least 6 to 8 hours.
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CROCKPOT RIBS
4 lb. country style pork ribs
1 can tomato soup
1/2 c. cider vinegar
1/2 c. brown sugar
1 tbsp. soy sauce
1 tsp. chili powder

Layer ribs in crock pot. Combine remaining ingredients and pour over ribs. Cover pot; heat at medium setting
for 6 to 8 hours. Skim fat from juices before serving. Keep warm for serving at low heat. Makes 4 servings.
This recipe is so delicious and so easy.
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CROCKPOT BARBEQUE RIBS
3 lbs. spareribs
Salt and pepper
1 onion, sliced
1 (16 oz.) bottle smokey barbeque sauce (or 2 c. homemade sauce)

Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15 minutes to brown and remove
excess fat. Put sliced onion in crock pot. Slice ribs into serving pieces and put in crock pot. Pour in barbeque
sauce. Cover and cook on low 8-10 hours or on high 4-5 hours.
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CROCKPOT BARBECUED SPARERIBS
4 lb. ribs
1 can tomato soup
1/2 c. vinegar
1/2 c. brown sugar
1 tsp. celery seed
1 tsp. salt
1 tsp. chili powder

Layer ribs in crockpot. Mix remaining ingredients in a bowl. Pour over ribs. Cover and cook on medium heat
for 6 to 8 hours.
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CROCKPOT SPARERIBS
4 lbs. country spareribs
1 tbsp. soy sauce
1 (15 oz.) can tomato soup or sauce
1 tsp. celery seed
1/3 c. cider vinegar
1 tsp. salt (optional)
1/2 c. brown sugar
1 tsp. chili powder

Layer ribs in pot. Combine all other ingredients and pour over ribs. Cook on medium or low heat for 6 to 8
hours. Serves 6.
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BARBECUED SPARERIBS
These easy spareribs are slow cooked with only 3 ingredients!
INGREDIENTS:

  * 4 pounds pork spareribs, cut in serving-size pieces
  * salt and pepper, or seasoned salt and pepper
  * 1 medium onion
  * 1 bottle (16 ounces) barbecue sauce, or use 2 cups of homemade barbecue sauce

PREPARATION:
Sprinkle ribs with salt and pepper; place on broiler rack. Broil ribs for 20 to 25 minutes. Place ribs in slow
cooker along with sliced onion and barbecue sauce. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.
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SMOKY-FLAVORED BBQ
3 1/2 lbs pork loin back ribs (we've used other varieties as well, and they're just as tasty)
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsps. liquid smoke (we used hickory flavored)
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola (we used regular Coca-Cola)
1 1/2 cups BBQ sauce (we're addicted to Stubbs spicy)

1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl
and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour
cola over everything.
3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they're tender by
then). Remove the ribs from slow cooker, and drain and discard the liquid.
4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow
cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.

written by Michelle at 9:55 AM
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SLOW COOKER BARBECUE RIBS
INGREDIENTS (Nutrition)

  * 4 pounds pork baby back ribs
  * salt and pepper to taste
  * 2 cups ketchup
  * 1 cup chili sauce
  * 1/2 cup packed brown sugar
  * 4 tablespoons vinegar
  * 2 teaspoons dried oregano
  * 2 teaspoons Worcestershire sauce
  * 1 dash hot sauce

  * add to recipe box Add to Recipe Box
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  * add a personal note Add a Personal Note

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and
brown another 15 minutes; drain fat.
  3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire
sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
  4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender. TOP
PORK SPARERIBS
Ingredients

  * 3 lbs pork spareribs
  * salt
  * pepper
  * 1 jar barbecue sauce (I like "Masterpiece")
  * 1 onion, diced

Directions

 1. Do not pre-heat the slow cooker.
 2. Dice up the onion, add to crock pot.
 3. Rub the ribs with salt and pepper, add to crock pot.
 4. Dump BBQ sauce on top.
 5. Cook on low setting for 8-10 hours.
 6. Try not to lift the lid too much.
 7. The meat will FALL OFF THE BONE!
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SPARE RIBS
3 to 4 lbs. spareribs
1/2 t. salt
1/2 t. pepper
1 onion, sliced
1 (16-oz.) bottle barbecue sauce

Sprinkle ribs with salt and pepper. Place ribs in a broiler pan under broiler for 15 minutes to brown.

Put sliced onion in crockpot. Slice ribs into serving pieces and put in crockpot. Pour in barbecue sauce.

Cover and cook on LOW for 8 to 10 hours. (HIGH: 4 TO 5 hrs.)
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MYRON'S CHINESE RIBS
  * 3 to 4 lb. pork ribs
  * 1/4 cup soy sauce
  * 1/4 cup orange marmalade (or apricot preserves)
  * 1 tablespoon ketchup
  * 1 (or more!) garlic clove, crushed

Preparation:
Combine soy sauce, marmalade, ketchup and garlic. Brush all over the ribs. Place in a slow cooker/Crock Pot
and pour remaining sauce over all. Cover and cook on LOW at least 10 hours (I cook mine for 12 hours, as I
like the meat falling off the bones).
Serves 4 to 6.
Posted by Myron
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COUNTRY STYLE RIBS
I have been making this recipe in my slow cooker for years now. I experimented with lots of different
ingredients. I have found that when I serve these at gatherings, everyone wants the recipe! So give it a try and
let me know what you think!

2 packages boneless country style ribs
3-4 T dijon musturd
2 cloves garlic, minced ( I love the jar minced garlic, really saves time!)
2 T oil (vegetable or olive will work)
1/4 cup chopped onion (I buy the frozen chopped onion and use it in countless recipes)
salt and pepper to taste
1 bottle of kraft bbq sauce
3 tablespoons brown sugar
2 T worcestershire sauce
2 T red wine vinegar

In a small bowl, mix together the dijon mustard and garlic. Spread on both sides of ribs. (I use a pastry brush)
Heat skillet with 2 T oil. Sprinkle salt and pepper on both sides of ribs. Sear ribs on both sides until lightly
brown.

Meanwhile, in a crock pot combine remaining ingredients and turn on low. Place ribs in crock pot and coat with
bbq mixture.

You can either cook on low for 6 hours or high for 4 hours. Turn ribs in sauce over 30 min.
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RIBS
Here is an easy rib recipe that was modified from a Robin Miller recipe. I have made this with Beef ribs,
boneless country style ribs, and spareribs (which is what the original calls for). I take the leftover meat and put
it into my Alfredo Pasta Bake

Ingredients:

About 6lbs of ribs (any kind)
2 Cans of Tomato Sauce (15 oz)
1/3 cup Brown Sugar
2 tbl Red Wine Vinegar
1 tbl Soy Sauce
1 tbl Chili Powder
2 tsp Ground Cumin
1 tsp Paprika
1 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cayenne Powder

Process:
I cut my ribs apart first in order to ease serving. Then put them in the bottom of the crockpot. In a separate bowl
mix all the other ingredients. Then dump it into the crockpot. Cook on low 6-8 hours or high for 3-4 hours.
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MANDARIN STYLE COUNTRY RIBS
This recipe comes to you from China's Mandarin province. Its sweet Asian flavor is a sure bet for rib lovers.

1/4 cup soy sauce
1/4 cup orange marmalade
2 Tbs catsup
1 clove garlic - crushed
3-4 lbs. country style ribs

Combine all but ribs and brush on both sides of ribs.
Place ribs in crock pot and pour remaining sauce over ribs.
Cover and cook on low 8-10 hours.
Enjoy your crock pot ribs.
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RIBS
Raise your hand if you love ribs. Fall-off-the-bone meatiness just doesn’t get any better than some properly
cooked ribs. Some would proclaim that they are too fatty and will therefore cause heart disease. However, the
reality is that the only problem with most ribs is the sauce that they’re covered in. The typical barbeque sauce is
mostly sugar, to the tune of 15g per 2 tbsp, which doesn’t go very far. Even worse, I dare you to find a barbeque
sauce from somewhere other than Whole Foods/Wild Oats that isn’t made with high-fructose corn syrup. Nasty
stuff indeed!

Yesterday, I decided to make some ribs in the crockpot so I didn’t have to deal with watching them on the grill.
I had a 2 pound package, a total of 4 ribs. First, I chopped two medium-sized onions, one fine and the other a bit
more coarse. I put the coarsely chopped onion on the bottom of the crockpot, hacked between the 2nd and 3rd
ribs (only because the ribs were too long to put in as a 4-some) and set them in. The finely chopped onion went
on top of the ribs, along with a handful of chopped basil and 3 cloves of minced garlic. I topped it all with two
cans of Mexican tomato sauce, one El Pato and one La Preferida, which is a bit tamer than the El Pato. I set it to
cook for 8 hours and left to go about my day, stopping in to stir occasionally.

After about 5 hours, most of the meat had fallen off the bones and the initially very liquidy sauce had thickened.
I knew that I was going to get a delicious platter of meat without having to fight with bones to get it all. To
complete dinner, I sauteed a bunch of kale with some arame to add some greens and sea vegetables, which I’ll
touch on in an upcoming post. I put the finished kale/arame into my big bowl, opened the crockpot and began
fishing the goodness out. I removed the bones and sucked the remaining meat and fat off the bones, then put the
meat on top of kale. It had the consistency of pulled pork and was well-saturated with my amazing sauce
concoction. The sauce and meat had become one and the onions, garlic, basil must have liquefied into the sauce
because I couldn’t find a chunk of any of them. I did add some cumin to the meat once it was in the bowl since I
didn’t have it when I started cooking. It would be better cooked into the sauce of course.

I wouldn’t classify the sauce as "barbeque" because it tasted nothing like a typical BBQ sauce. It was far more
complex, spicy, and flavorful than the sugary mess that graces (I would almost say "insults") most ribs. After
removing the bones, I probably had about a pound of meat, which was all gone by the time I was done eating. It
was different than cooking them all day over a low flame, but it was delicious in its own way.

Quick Ingredients Run-down
2 pounds of ribs
2 medium onions
3 cloves garlic
Handful of basil
2 cans of Mexican tomato sauce of your choosing
1 tbsp cumin
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RIBS
Instructions
Difficulty: Easy
Things You’ll Need:

  * BBQ sauce
  * Boneless ribs.

Step1
BBQ ribs in your crock pot is easy, the ribs are tender, and end result is a great meal.

2 cups of any bottled BBQ sauce
1 cup ketchup
1 1/2 cups water
1 medium onion, sliced. (This can be left out without hindering the flavor)
1 1/4 cup brown sugar
Dash of Worcestershire sauce
4 pounds boneless ribs

Step2
Mix the sauce together right in your crock pot. Add the ribs (no need to brown first) ensuring the sauce covers
them. Cook on low for at least 5-6 hours.

Clean up is a breeze.

Step3
Serve with mashed or your favorite potato or bread. This recipe was given to me by Grandma and we have
enjoyed the mouth watering taste for years.

Enjoy your dinner.
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COUNTRY RIBS
Recipe:
- As many Country Ribs as your Crockpot will hold, usually about 12-15, depending on how big they are
- 3 Green peppers, coarsely chopped
- As many hot peppers as you can stand, coarsely chopped (I like it hot, use at least 6)
- 2 large onions, coarsely chopped
- Your favorite barbecue sauce (I use plain old Kraft or Masterpiece, or whatever's on sale and I have a coupon
for!)
- 1 Basil leaf
- Salt and pepper to taste, and any other spices you prefer.

Put the ribs in first, and let them cook for 2 hours on high. Then drain the fat. (No, you don't have to braise them
first! This is to CUT DOWN on the labor!)

Return ribs to Crockpot, add all other ingredients and mix up. The lid will usually not fit back on at first. At this
point, I cover the top of the Crockpot tightly with tinfoil and replace the lid. The veggies usually cook down
within the hour and you can remove the tinfoil..

Let it cook on high for two more hours, then drain the fat again.

After you drain the fat the second time, you will need to add more barbecue sauce.

Now, put the pot on low, and go enjoy your company until the ribs are as tender as you want them.
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RIBS
INGREDIENTS

  * 3 1/2 lbs. pork loin back ribs
  * 1/4 cup brown sugar, packed
  * 1/2 teaspoon pepper
  * 3 tablespoons liquid smoke flavoring
  * 2 cloves garlic, chopped
  * 1 medium onion, sliced
  * 1/2 cup cola
  * 1 1/2 cup barbecue sauce

DIRECTIONS

  1. Spray inside of 4- to 5-quart Crock-Pot slow cooker with cooking spray.
  2. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs.
Cut ribs into 4 inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
  3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and
discard liquid.
  4. Poor barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining
sauce over ribs. Cover and cook on low heat setting 1 hour.
  5. I didn't use liquid smoke I used a couple of shakes of worcestershire sauce and soy sauce Worcestershire
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BARBECUE RIBS
  * 4-5 pounds pork ribs
  * 2 onions
  * 1 1/2 cups barbecue sauce

Directions for Slow Cooker Barbecue Ribs

For easier clean up, lightly spray inside of crock pot with a no stick cooking spray.

Thinly slice onions and place in bottom of crock pot. Place the ribs on top of onions, try not to let ribs touch the
sides of pot. Pour barbecue sauce over ribs, making sure they are completely covered. Cover and cook on low
for 7-8 hours or until ribs are tender. The ribs will be perfect but because I like a little crisp to mine I pop a few
under the broiler for a couple minutes.
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ASIAN RIBS
Orange marmalade, catsup and soy sauce give great flavor to this Asian-inspired crockpot dish.
Ingredients

1/4 C. soy sauce
1/4 C. orange marmalade
2 Tbs. catsup
1 clove garlic, crushed
3-4 lb. country style ribs
Directions

Combine all but ribs and brush on both sides of ribs. Place ribs in crock pot and pour remaining sauce over ribs.
Cover and cook on low 8- 10 hours. Half everything for 2 lb. ribs and use a small clove of garlic or 1/4 tsp.
from a jar of crushed garlic.
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SWEET AND SOUR RIBS
1/4 cup ketchup
1/4 cup packed light-brown sugar
1/4 cup cider vinegar
1 tablespoon mustard powder
Coarse salt and ground pepper
2.5 pounds baby back pork ribs, separated into single ribs
Barbecue sauce, for serving (optional)

Directions

  1. In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, 1 teaspoon salt, and 1/2 teaspoon
pepper.
  2. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on
low, 7 hours
  3. Serve ribs drizzled with pan juices and, if desired, barbecue sauce.
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HAWAIIAN RIBS
3 Tbs cornstarch
3 Tbs brown sugar
1/2 tsp salt
1/4 cup vinegar
1/2 cup catsup
1 tbs soy sauce
1 can (9 oz) crushed pineapple
3 lb spareribs, trimmed

Combine all ingredients, except ribs, in pan. Bring to a boil until thick. Arrange sauce and spareribs in crock pot
and cook 6 to 8 hours on Low.
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MANDARIN STYLE COUNTRY RIBS
Ingredients:

  * 1/4 cup soy sauce
  * 1/4 cup orange marmalade
  * 2 Tbsp. catsup
  * 1 clove garlic - crushed
  * 3-4 lbs. country style ribs

Directions:

Combine all but ribs and brush on both sides of ribs. Place ribs in crock pot and pour remaining sauce over ribs.
Cover and cook on low 8-10 hours. Half everything for 2 lbs ribs and use a small clove of garlic or 1/4 tsp. from
a jar of crushed garlic. Serve with potato salad (from the market), rolls and a salad.
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PAM'S CROCKPOT RIBS
Servings: 6 Prep Time: 0:10

3 1/2 pounds ribs
3 Tablespoons liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1/4 cup brown sugar
1 onion, sliced
1 1/2 cups barbecue sauce
1 can Coca-Cola

Rub mixture of liquid smoke, salt, pepper, garlic and brown sugar mixed. Layer ribs and sliced onion in
crockpot. Pour Cola over ribs. Cook for 8-9 hours on low heat until tender. Drain, put back in crockpot and coat
ribs with barbecue sauce. Cook for one hour on low or 1/2 hour on high heat.
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BBQ RIBS
Ingredients

  * 1 pkg McCormick pulled pork seasoning
  * 1/2 c apple cider vinegar
  * 1 c favorite bbq sauce (I use cattlemens)
  * 1/2 c brown sugar
  * Splash of worchestershire sauce
  * 3ish lbs western style spareribs. (These are the thick ones that are already cut into pieces.


Directions

  1. Whisk all ingredients together (except for ribs) inside your crockpot
  2. Add the ribs to the sauce and turn them to coat.
  3. Cook on high for about 6 hours or cook on low for about 8.
  4. If I'm home when making them then I do it on high, but when Im at work for the day I leave it on low so I
don't have to worry about it scorching. My crockpot cooks things pretty fast when it's on high.
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CROCK POT BBQ RIBS
There are a couple different cuts of pork ribs that can be cooked this way. Country style ribs are excellent when
cooked this way. I don't recommend cooking baby back ribs using this method. This is a good method for
cooking pork spare ribs, but not the best method for cooking pork spare ribs or baby back ribs. The beauty of
this method is that it is easy and doesn't take a lot of work. The final product can be cooked so that the meat
falls off the bones. If you don't like your ribs that done, then experiment with shorter cooking times.
Ribs in a Crock Pot


Recipe by: Craig

Preparation Time: 7 to 18 hours

Method for cooking ribs in a Crock Pot

If you are cooking spare ribs, then a half a rack per adult is normal. If you are cooking country style ribs, then
two or three "ribs" is enough for one adult. If you are serving these ribs at a cook-out (or barbecue) you can
figure that people will also be eating other things, like steak and sausages, or hamburgers and hotdogs, so you
could serve fewer ribs. If you aren't serving other main courses, then you probably won't be able to fit enough
ribs in your crock pot. In any case, fill your crock pot up to the rim. Left-over crock pot ribs reheat well, so
don't be unhappy if you ever have leftovers. But be aware, if you are filling your crock pot to the rim, that the
ribs at the top won't be cooked as well-done as those at the bottom of the pot. To remedy this, you may want to
"rotate" your ribs about half way through cooking. That is, take all the ribs out of the pot; put the ones that were
on top on the bottom, and the ones that were on the bottom on the top.

If you really want the meat to fall off the bones, then, with spare ribs, you will want to remove the membrane
from the back of the ribs before cooking. You can get it started by using a knife, but then get your fingers
underneath to loosen it up and finally peel it off.

For spare ribs, cut the ribs into portions with two or four ribs in a single piece. Country style ribs should be cut
into single "rib" servings.

Use your favorite barbecue sauce; personally, I like K.C. Masterpiece® BBQ sauce, or BULL'S-EYE® original
BBQ sauce. You will probably need two bottles, depending on the size of the bottle and how many ribs you're
making. If you would like to make your own BBQ sauce, here is a great recipe for BBQ sauce.

Pour the whole bottle of BBQ sauce into a large bowl, and dip each rib portion in the sauce then put the rib
portion in your crock pot.

After you've put all the ribs into the crock pot, using a rubber scraper, get all the barbecue sauce from the bowl
into the crock pot on top of the ribs. Add more barbecue sauce if you think you need more for the amount of
ribs you have.

Cover your crock pot and cook on low for a minimum of seven up to around eighteen hours. How long you
cook the ribs depends on a lot of different variables, like how many ribs you are cooking, how big your crock
pot is, the temperature at which your crock pot cooks, and how done you like your ribs. I find that cooking in a
crock pot is good if you want the meat to fall off the bones, and have a wet sauce. The longer you cook the ribs
the more they will "fall of the bone". I put my ribs in the crock pot the night before, just before I go to bed, as I
like the longer cooking times when cooking ribs in a crock pot.
About an hour before you serve the ribs, you may want to drain the wet sauce off the ribs and into a sauce pan.
Start it simmering and cook the sauce down for about an hour. Or at serving time you could remove the ribs
from the sauce that they cooked in, putting them on a serving platter, and then top with "fresh" BBQ sauce that
is thicker. Or serve sauce on the side. However you do it, I'm sure the ribs will be tasty!
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BEEF & 4BEAN CASSEROLE RECIPE
Cook Time: 7 hours
Ingredients:

  * 6 to 8 ounces bacon, diced
  * 1 pound lean ground beef
  * 1 medium onion, chopped
  * 1/3 cup firmly packed brown sugar
  * 1/2 cup ketchup
  * 1/4 cup molasses
  * 1 tablespoon prepared mustard, regular or Dijon style
  * 2 teaspoons Worcestershire sauce
  * 2 cans (16 ounces each) pork and beans in tomato sauce, undrained
  * 1 can (15 ounces) can kidney beans, undrained
  * 1 can (15 oz) lima beans or butter beans, drained

Preparation:
Cook bacon in large skillet until lightly browned. Remove from skillet; drain on paper towels. Discard bacon
drippings in skillet; brown the ground beef and onion until beef is no longer pink. Drain off excess fat. In a 3
1/2 to 5-quart slow cooker, combine bacon, ground beef, onion, and all remaining ingredients; mix to blend.
Cover and cook on LOW for 6 to 8 hours.
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SLOW COOKER BARBECUE 4 BEANS
Ingredients

  * 1 pound lean ground beef
  * 3/4 cup chopped raw bacon
  * 1 small onion, finely chopped
  * 2 (16 ounce) cans baked beans with pork
  * 1 (15.25 ounce) can red kidney beans, with liquid
  * 1 (15 ounce) can lima beans, partially drained
  * 1 cup ketchup
  * 1 tablespoon liquid smoke flavoring
  * 1 tablespoon salt
  * 1 tablespoon hot sauce
  * 1/4 tablespoon garlic powder

Directions

  1. Place beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. In a slow cooker combine ground beef, bacon, onion, baked beans, kidney beans, lima beans, ketchup,
liquid smoke, salt, hot sauce and garlic powder. Cook on low for 4 to 6 hours.
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SLOW COOKER BEEF AND BARLEY SOUP
28-ounce can diced tomatoes
2 tablespoons vegetable oil
3 medium yellow onions, minced
1/4 cup tomato paste
1 tablespoon minced fresh thyme, or 1 teaspoon dried
Salt
1/2 cup dry red wine
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
2 carrots, peeled and cut into 1/2-inch pieces
1/3 cup soy sauce
1/4 cup pearl barley
2 pounds blade steak, trimmed and cut into
        1/2-inch pieces
Ground black pepper
1/4 cup minced fresh parsley

In a food processor (or blender), pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.
In a large, nonstick skillet over medium-high, heat the oil until shimmering. Add the onions, tomato paste,
thyme and 1/4 teaspoon of salt. Sauté until the onions are softened and lightly browned, about 10 to 12 minutes.
Stir in the wine, using a spoon to scrape up any browned bits.
Transfer the mixture to the slow cooker, then stir in the processed tomatoes, both broths, carrots, soy sauce and
barley.
Season the meat with salt and pepper, then nestle it into the other ingredients in the slow cooker. Cover and
cook on low for 9 to 11 hours or on high for 5 to 7 hours.
When done, uncover and turn off the heat. Let the cooking liquid settle for 5 minutes, then gently tilt the slow
cooker and use a spoon to skim off as much fat as possible. Stir in the parsley, then adjust seasonings.
Serves 6 to 8.
Source: The Best Slow & Easy Recipes by the editors of Cook's Illustrated magazine (America's Test Kitchen,
2008)
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CROCK POT BEEF STEW
2 lbs. stew meat in 1" cubes
1/4 c. flour
1 tsp. salt
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic or chopped onion
1 bay leaf
1 tsp. paprika
4 sliced carrots
3 diced potatoes
1 stalk celery, diced

Put meat in crock pot. Mix flour, salt and pepper and add to meat and stir to coat meat. Add remaining
ingredients and stir to mix. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir well
before serving.

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CABBAGE & BEEF CASSEROLE
  * 1 1/2 pounds ground beef
  * 1 medium onion, chopped
  * 1 small head cabbage
  * 2 cans diced tomatoes (15 oz each)
  * 1 can tomato sauce (8 oz) or 1 can condensed tomato soup
  * 1/2 to 1 teaspoon cinnamon
  * salt and pepper to taste
  * About 2 cups hot cooked rice

Brown ground beef with onion; transfer to slow cooker/Crock Pot. Slice cabbage into small wedges; place on
ground beef. Mix tomatoes, sauce, and seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve
over the rice or mix together.
Serves 6.
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CABBAGE AND BEEF CASSEROLE
    2 lb. ground beef
    1 head cabbage, shredded
    1 sm. onion, chopped
    1 (16 oz.) can tomatoes
    Broth or tomato juice or water to cover bottom of pot
    Garlic salt, thyme, red pepper and a bit of oregano
Early in day: brown ground beef to remove fat. Shred cabbage and chop onion. Put broth or other liquid to
cover bottom of crock pot. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef.
Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on low
heat until ready to eat, 8-10 hours.
Makes 3-4 servings.
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CABBAGE AND BEEF CASSEROLE
  * 2 lb. ground beef
  * 1 head cabbage, shredded
  * 1 sm. onion, chopped
  * 1 (16 oz.) can tomatoes
  * Broth or tomato juice or water to cover bottom of pot
  * Garlic salt, thyme, red pepper and a bit of oregano

Early in day: brown ground beef to remove fat. Shred cabbage and chop onion. Put broth or other liquid to
cover bottom of Crock Pot. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef.
Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on low
heat until ready to eat, 8-10 hours.
Makes 3-4 servings.
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CABBAGE BURGER BAKE
     1-1lb. pkg. (about 6 cups) shredded cabbage and carrots
     3/4 lb. lean ground beef (do not brown)
     1/2 tsp. salt
     1/4 tsp. pepper
     1 medium onion finely chopped
     1 cup long grain rice
     1 28oz. jar chunky spaghetti sauce
     1/2 cup water
     1/4 tsp. dried basil leaves, crushed
     1/4 tsp. seasoned salt
Place 1/2 of cabbage in 5 qt. crockpot. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8
tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper.
Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5-6 hours
or until rice is tender. Makes 6 servings.
posted by FastFrank
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CABBAGE BURGER BAKE
  * 1-1lb. pkg. (about 6 cups) shredded cabbage and carrots
  * 3/4 lb. lean ground beef (do not brown)
  * 1/2 tsp. salt
  * 1/4 tsp. pepper
  * 1 medium onion finely chopped
  * 1 cup long grain rice
  * 1 28oz. jar chunky spaghetti sauce
  * 1/2 cup water
  * 1/4 tsp. dried basil leaves, crushed
  * 1/4 tsp. seasoned salt

Place 1/2 of cabbage in 5 qt. slow cooker/Crock Pot. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt
and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and
pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5-6
hours or until rice is tender. Makes 6 servings.
posted by FastFrank
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STUFFED CABBAGE ROLLS
     1 lb ground beef
     1/2 lb sausage meat
     1 cup rice, uncooked
     1/2 cup bread crumbs (optional)
     2 cloves garlic, (put through garlic crusher)
     1/3 tsp garlic powder
     1/4 tsp onion powder
     1/4 tsp paprika
     2 eggs
     1 1/2 teaspoons salt
     1 large onion, ground with onion juice
     large cabbage leaves
     flour for dredging
     vegetable or olive oil
     1 1/2 cups tomato sauce or soup

  Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).
  Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the
meat which is to be ground.
  Combine all ingredients other than the cabbage.
   Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of
the cabbage.
   Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water,
leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright
green.
  The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves.
Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to
handle.
   Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring
knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of
the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed
and prepared for the filling.
   NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not
discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.
  At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-
notch here). The purpose is to make the base flexible so that you can roll it up.
   Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the
sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little
bundle.
  Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).
   You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your
slow cooker.
  Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too
small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a
time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves,
another layer of cabbage rolls, etc.
  Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a
toothpick but this is not really required). Finish off the final layer with any remaining filling.
  Cover and simmer on the lowest heat setting of your stovetop for 2-3 hours or in the slow cooker for 4-5
hours.
  Alternatively, you can bake these in the oven.
   To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with
foil, and bake in a slow oven, 300 degrees F., for about 2 hours.
   Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when
the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the
mix.
  Submitted by: CM
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CABBAGE ROLLS
Southern U.S. Cuisine
      2 lbs. ground beef
      3/4 c. cooked rice
      1 lg. egg
      1 onion, chopped fine
      1/2 tsp. salt & pepper
      1 large head of cabbage
      1 can condensed tomato soup
      1 16-oz can of tomatoes
      1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
      salt and pepper to taste
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just to wilt a
bit. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt
and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over
meat; secure with wooden toothpicks. Place in crock pot. Combine tomato soup, tomatoes, cinnamon, salt, and
pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too.
Serves 6 to 8.
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CABBAGE & BEEF CASSEROLE
    1 1/2 pounds ground beef
    1 medium onion, chopped
    1 small head cabbage
    2 cans diced tomatoes (15 oz each)
    1 can tomato sauce (8 oz) or 1 can condensed tomato soup
    1/2 to 1 teaspoon cinnamon
    salt and pepper to taste
    About 2 cups hot cooked rice
Brown ground beef with onion; transfer to crockpot. Slice cabbage into small wedges; place on ground beef.
Mix tomatoes, sauce, and seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve over the rice or
mix together.
Serves 6.
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CHEESY CROCKPOT CHICKEN
6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in
the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

I cooked on high for 4 hours and it was fine. I also served mine with rice.


SUBMITTED BY KAY L.K.
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CHEESY CROCKPOT CHICKEN AND VEGETABLES
1/3 c. diced canadian bacon or ham
2-3 carrots, sliced or chopped
2-3 celery ribs, sliced or chopped
1 small onion, sliced or chopped
2 cans mushrooms or 1/4 lb fresh, sliced
1 can green beans, drained very well
1/4 c. water

Layer in crock pot in order given.

2-3 lbs. chicken, cut up. Put on top of veggies, largest pieces first.

2 tsp. chicken bouillon granules
1 Tbs. chopped fresh parsley
3/4 tsp. poultry seasoning

Mix together and sprinkle over chicken pieces.

1 can condensed cheddar cheese soup
1 Tbs. flour
1/4 c. parmesan cheese

Mix together and drop on top of chicken, DO NOT STIR.

Cover and cook on high 3-4 hours, or low 6-8 hours.

Make noodles OR rice OR mashed potatoes to serve over. This is a very versatile dish, use more/less/different
veggies (I often clean out the fridge into the crockpot for this) and if the sauce is too thin you can thicken with a
little cornstarch or parmesan cheese before serving.
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CHEESY CROCKPOT CHICKEN
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can cheddar cheese soup

Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in
crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid.
Serve over rice or noodles. We did noodles and hubby said it tasted like mac and cheese.


SUBMITTED BY LAUREN
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CHICKEN CACCIATORE

2 medium onions, thinly sliced
21/2- to 3-pound broiler fryer chicken, cut up
2 cloves garlic, minced
1-pound can tomatoes
1 8-ounce can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 teaspoons oregano leaves, crushed
1/2 teaspoon basil, crushed
1/2 teaspoon celery seed, optional
1 bay leaf
1/4 cup dry white wine

Place sliced onions on bottom of slow cooker. Add chicken pieces, minced garlic, tomatoes, tomato sauce, salt,
pepper, herbs and white wine.
Cover and cook on low for 6 to 8 hours or high for 21/2 to 4 hours.
Serve chicken pieces with sauce over hot, buttered pasta.
The recipe can be doubled for a 41/2-quart slow cooker.
For: Meredith Vrobel of Hudson.
From: Debra Ryder of Redington Beach, Evelyn Brandofino of Spring Hill, Ethel O'Connor of Spring Hill,
Anne Murray of Gulfport, Joseph Barkett of Brooksville, Lisa Johni of St. Petersburg and many others.
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CHICKEN CACCIATORE II

2 medium onions, thinly sliced
21/2- to 3-pound broiler fryer chicken, cut up
2 6-ounce cans tomato paste
1 4-ounce can sliced mushrooms drained
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 to 2 teaspoons oregano leaves, crushed
1/2 teaspoon basil, crushed
1/2 teaspoon celery seed, optional
1 bay leaf
1/4 cup dry white wine

Place sliced onions on bottom of slow cooker. Add chicken pieces. Stir together tomato paste, mushrooms, salt,
pepper, garlic, herbs and wine, and pour over chicken.
Cover and cook on low for 7 to 9 hours or high 3 to 4 hours.
Serve chicken pieces with sauce over hot, buttered pasta.
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CHICKEN IN A CROCKPOT
2 chicken bouillion cubes dissolved in 1/2 c. hot water
1/4 c. brown sugar
1/4 c. vinegar
1 Tbsp. soy sauce
1/2 c. catsup
Sliced onion
Salt
Enough chicken to feed your family- boneless skinless breasts or thighs work best

Place chicken in crockpot. Sprinkle with salt and top with as many onion slices as desired. Combine rest of
ingredients and pour over onions. Cook on low 6 to 8 hours. Great served on potato rolls as sandwiches.

SUBMITTED BY PAM
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CROCKPOT ANGEL CHICKEN
6 boneless chicken breasts
1/2 cup butter
1 pkg dry italian salad dressing mix
1 can golden mushroom soup
1/2 cup white wine (cooking wine or regular drinking wine)
4oz. onion & chive cream cheese
pkg angel hair pasta (cook according to box directions)

Place chicken in crock pot. In sauce pan melt butter. Stir in italian salad dressing mix, soup, cream cheese &
wine. Pour over chicken. Cook on low for 4-5 hours. Pour over cooked angel hair pasta or any kind of noodle
you desire. (Rice works well also).


SUBMITTED BY TERI/AZ
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SLOW-COOKER CORN CHOWDER
2 ½ cups milk
1 (14 ¾-ounce) can cream-style corn
1 (10 ¾-ounce) can condensed cream of mushroom soup, undiluted
1 ¾ cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cooked ham, cubed
1 large onion, chopped
2 tablespoons butter or margarine
2 teaspoons dried parsley flakes
Salt and pepper to taste

In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Serves 8.
Note: Omit ham to make soup vegetarian.
Source: Allrecipes.com
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BARBECUED (COCKTAIL) MEATBALLS
      2 lbs. lean ground beef
      1 1/3 C ketchup, divided
      3 T seasoned dry bread crumbs
      1 egg, slightly beaten
      2 T dried onion flakes
      3/4 t garlic salt
      1/2 t black pepper
      1 C packed brown sugar
      1 can (6 oz) tomato paste
      1/4 C reduced-sodium soy sauce
      1/4 C cider vinegar
      1 1/2 t hot pepper sauce

Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic
sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place
meatballs in two 15 x 10" jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer
meatballs to slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN
MEATBALLS FROM SAM'S WHOLESALE CLUB - THEY'RE WONDERFUL! :)

Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl.
Pour over meatballs. Cover and cook on LOW 4 hours. Serve with cocktail picks.
Makes about 4 dozen meatballs.

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BBQ MEATBALLS
       1 1/2 pounds ground beef
       1/4 cup chopped onion
       1/4 cup green pepper
       1/4 cup rolled oats
       1 egg, beaten

Sauce

       1/2 cup ketchup
       2 tablespoons brown sugar
       2 teaspoons prepared mustard

Combine first five ingredients for meatballs. Mix well. Shape balls and brown in skillet. Drain off fat; place in
Crock Pot. Mix sauce ingredients and pour over meatballs. Cook for 4 to 6 hours on low. Serve over hot
noodles, rice, or mashed potatoes.
Serves 4 to 6.
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CROCKPOT BEEF AND BEANS
1 1/2 lbs of stewing beef
1 tbsp. prepared mustard
1 tbsp. taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans rinsed and drained
1 can chili beans
(I also added 1 can of black beans)

Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat!

Put the beef in your crock pot and add the rest of the ingriedients. Cover and cook for 6 -8 hours on LOW.

Serve over yummy hot rice!


SUBMITTED BY HEATHER V.
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CROCKPOT BEEF POT ROAST
Beef bottom round rump roast, about 2 lb.
4 - 6 carrots, peeled and cut into 1-2" chunks
1 - 2 onions cut into wedges
1/4 - 1/2 cup canned beef broth
1 can Campbell’s Cream of Chicken & Mushroom Soup
Mashed potatoes* (made with margarine, milk, and horseradish)

1. Put carrot chunks and onion wedges in bottom of greased 3-1/2 quart crockpot. Brown rump roast on all sides
in frying pan and put in crockpot on top of the vegetables.
2. Pour beef broth over meat (more liquid will accumulate as the roast cooks); put lid on and cook on Low for 8
hours.
3. About 45 minutes before it’s done, boil the potatoes. Just before you’re ready to mash them, take roast out of
crockpot and slice it up. Open canned soup and put it in small batter bowl; add just enough juices from the
crockpot to stir it and get the lumps out. After you’ve done so, pour it back into the crockpot and stir to mix.
Add the beef slices and stir to cover with gravy.* Put the lid back on.
4. Mash the potatoes, then add some margarine and stir till it’s melted. Heat about 1/4 cup milk (whole, if we
have it) in the microwave (in a glass measuring cup), then stir it into the potatoes along with salt, pepper, and
about 1/2 tsp. or so of horseradish.
5. Serve meat/vegetables beside and gravy on top of potatoes, or all of it on the potatoes. Serve with a green
vegetable and baking powder biscuits. YUMMY!!!
Note: By the time the potatoes are drained and mashed, the pot roast is ready to eat, too.
Serves: 4
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CROCKPOT BEEF POT ROAST
1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)

Place one envelope of Good seasons in bottom of crock pot. Place meat on top, top with other package of
dressing and pour beer over all. Let cook 8-10 hours on low. If your a gravy maker, the sauce made into a gravy
is YUMMY! I serve this with potatoes.


SUBMITTED BY DIANE R.

~~~~~~~~~~~~~~~~~~~~~~~~~~
FROM ANOTHER RECIPE

  * Gravy
  * 1/3 cup meat drippings
  * 1/3 cup flour
  * 3 cups water
  * salt and pepper, to taste

Pour off fat into a measuring cup. Return 1/3 cup of drippings to the roasting pan.

Place roasting pan with measured drippings over low heat. Stir in flour until well blended. Add water, stirring
constantly. Cook until thickened. Season with salt and pepper, to taste. Serve gravy with sliced roast beef.
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CROCKPOT BEEF STEW
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1" thick slices)
2 cans beef bouillon (or broth or consomm?e)
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour

Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic.
While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you
may use. Add enough water to cover and cook on low for as long as you want, (I let it cook for about 5 hours.
I added the frozen veggies and some quartered mushrooms for about the last 1 hour or so.
I thickened it with a bit of flour and water, let it cook another 15 minutes uncovered and that was it.

SUBMITTED BY KASEY C.
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CROCKPOT BEEF STEW
1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 - 1 1/2 cans of water

Cook on high all day (7-8) hours

I serve over white rice.


SUBMITTED BY RUFFIN M
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CROCKPOT BEEF STEW
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)

Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8
hrs. or high 4 - 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all
together in a small bowl. This prevents the flour from becoming clumpy.
Instead of chopped onions, I use 3 or 4 small yellow onions whole (I'm not an onion fan but still like the taste
they give the stew.)
I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I
have on hand. I don't usually buy the "regular" flavor of any brand, but instead have hickory, brown sugar or
garlic and onion flavors. The BBQ sauce adds an extra "kick" to the meat and gravy.
For the beef broth, since I don't usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling
water.


SUBMITTED BY LISA C.
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CROCKPOT BEEF TIPS
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot.
Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or
ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour
before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-
pot, mixing well.


SUBMITTED BY AMY F.
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CROCKPOT BEEF
2 1/2 lb. Chuck roast
2 packets dry Italian dressing mix OR Ranch dressing mix
1 cup water

Place beef in CP, sprinkle seasonings over meat, pour water over all. Cook on low 6-8 hours or until meat
shreds easily.

SUBMITTED BY SUSAN EK
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CRANBERRY MEATBALLS
posted by NurseDi 12/13/2002

3 dozen
50 minutes (30 min prep, 20 min cooking)

Great holiday appetizer.

 2 eggs
 1 envelope onion soup mix
  1/2 cup seasoned bread crumbs
  1/4 cup chopped dried cranberries
 2 tablespoons minced fresh parsley
 1 1/2 lbs ground round

---Sauce---
  1 (16 ounce) can whole-berry cranberry sauce
   3/4 cup ketchup
   1/2 cup beef broth
  3 tablespoons brown sugar
  3 tablespoons finely chopped onions
  2 teaspoons cider vinegar

1. Mix together eggs, soup mix, bread crumbs, cranberries, and parsley.
2. Add beef and work mixture into beef with hands until well combined.
3. Shape in to 1 inch balls; place in a baking dish.
4. Bake at 450 degrees for 10 minutes.
5. Combine sauce ingredients in a saucepan and heat on medium heat until bubbly.
6. You may combine the meatballs and sauce in a bowl and serve or you can put the meatballs and sauce in a
slow cooker, set on LOW, and serve from that.
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GRAPE JELLY MEATBALLS
      1 1/2 cups chili sauce
      1 cup grape jelly (can use currant jelly)
      1 to 3 teaspoons Dijon mustard
      1 pound lean ground beef
      1 egg, lightly beaten
      3 tablespoons fine dry bread crumbs
      1/2 teaspoon salt

Combine chili sauce, jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing
meatballs.

Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated
400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low
for 6 to 10 hours.

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MEATBALL SANDWICHES
      4 lb. lean ground beef
      2 eggs
      1 pkg. dry Hidden Valley Ranch
      dressing
      1 pkg. finely crushed Saltine crackers
      1 large jar (about 48 oz) spaghetti sauce

Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more egg or
a little liquid if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Bake
or fry meatballs to brown, then drain off excess fat. Place meatballs in a crockpot and cover with canned
spaghetti sauce. Cover and cook on low for 6 to 8 hours. Serve meatballs on sandwich rolls and garnish with
shredded mozzarella cheese.
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BARBECUED MEATBALLS
Meatballs

       3 pounds lean ground beef
       1 cup evaporated milk
       1 cup quick oatmeal
       1 cup fine, dry bread crumbs
       2 large eggs
       1/2 cup finely chopped onion
       1 teaspoon garlic powder
       1 1/2 teaspoons salt
       2 teaspoons chili powder
       1/2 teaspoon black pepper

Sauce

       2 cups ketchup
       1 cup brown sugar
       1/2 teaspoon garlic powder
       1/4 cup finely chopped onion
       dash liquid smoke, if desired

Combine meatball ingredients and shape into 1-inch balls. Place in a single layer on cookie sheets lined with
waxed paper. Freeze until solid; transfer to freezer bags until ready to cook.

To cook, combine sauce ingredients; stir well. Place frozen meatballs in a 13- by 9-inch baking dish; pour sauce
over them. Bake for about 1 hour at 350°. Makes about 6 dozen meatballs.

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PORCUPINE MEATBALLS II
        1 pound ground beef & 1 pound lean pork (or all beef)
        1 beaten egg
        1/2 c. milk
        2/3 c. rice (raw)
        1 tsp. salt

Sauce:

        2 1/2 cups tomatoes
        1 1/2 cups water or broth
        2 tbsp. chopped onion
        1 tsp. salt
        1 tsp. basil
        1 bay leaf

Mix meats; add egg, milk, rice and salt. Form into 1 1/2 inch balls; brown in a large skillet sprayed with non-
stick cooking spray. Combine tomatoes, water, onion, salt, basil and bay leaf. Drain excess grease from
meatballs and add to sauce mixture. Cover and cook for 7 to 9 hours on low. Discard bay leaf out before
serving.
Serves 6.
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SASSY SAUCY MEATBALLS
First Lady Bicentennial Cookbook 1776-1976

      1 pound lean ground beef
      1/2 cup water chestnuts, chopped
      1/2 teaspoon salt
      1 tablespoon prepared horseradish
      1/2 cup orange marmalade
      1/8 teaspoon garlic powder
      1 1/2 tablespoons flour
      2 tablespoons soy sauce
      1 tablespoon lemon juice
      1 cup catsup
      1/2 teaspoon ginger
      2 tablespoons brown sugar
      1/4 cup water

Combine ground beef, water chestnuts, salt and horseradish. Form into 1" balls and place in 1 1/2 quart baking
dish. Combine remaining ingredients together. Pour over meatballs. Bake 30 to 40 minutes at 350 degrees.
Serve hot. Freezes well.
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SPICED MEATBALLS
      1 lb. ground beef
      2 slices bread, crumbled
      1 egg
      1/2 tsp. salt
      1/3 cup diced green peppers
      1/3 cup diced onions
      2 tbsp. butter
      1 regular can tomato soup
      2 tbsp. brown sugar
      4 tsp. Worcestershire sauce
      1 tbsp. mustard
      1 tbsp. vinegar

Mix ground beef with bread, egg and salt. Shape into balls and brown in skillet or oven. Mix all other
ingredients in crockpot. After browning meatballs, place them in crockpot with sauce mixture. Cover and cook
on low 6 to 8 hours.
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SWEDISH MEATBALLS II
         Here is a Swedish meatball recipe I have used for years. You may use store bought frozen meatballs but these are
         good too.

        1 1/2 pounds hamburger
        1/4 pound Jimmy Dean sausage (or favorite ground sausage)
        1 egg
        1/4 cup catsup
        2 tablespoons Worcestershire sauce
        1 tablespoon dry mustard
        1 tablespoon soy sauce
        1 clove minced garlic
        2 teaspoons salt
        1 teaspoon pepper

Sauce:

        2 cans Cream of Mushroom soup
        1 cup sour cream
        1 teaspoon Worcestershire sauce
        1 dash Tabasco sauce
        1/4 cup milk

Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on
cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place
meatballs in a skillet or crock pot. Simmer for 45 minutes. May be used as main dish served over rice or
noodles or as an appetizer served with toothpicks.
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SWEDISH MEATBALLS III
        1 1/2 pounds hamburger
        1/4 pound Jimmy Dean sausage (or favorite ground sausage)
        1 egg
        1/4 cup catsup
        2 tablespoons Worcestershire sauce
        1 tablespoon dry mustard
        1 tablespoon soy sauce
        1 clove minced garlic
        2 teaspoons salt
        1 teaspoon pepper

Sauce:

        2 cans Cream of Mushroom soup
        1 cup sour cream
        1 teaspoon Worcestershire sauce
        1 dash Tabasco sauce
        1/4 cup milk

Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on
cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place
meatballs in a skillet or crock pot. Simmer for 45 minutes. May be used as main dish served over rice or
noodles or as an appetizer served with toothpicks.
Shared by CHAZERZ
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SWEDISH MEAT BALLS
      2 lb. ground beef
      2 eggs
      2/3 cup milk
      2 Tbsp parsley
      1/2 cup oatmeal
      1 onion, chopped small
      1 tsp salt
      1/2 tsp pepper
      1/2 tsp nutmeg
      1/2 cup beef broth

Mix together the beef, eggs, milk, parsley, oatmeal, onion, salt pepper, and nutmeg. Shape into small balls.
Bake on try in a 450 degree oven for about 15 minutes.

Put the meat balls into crockpot, and pour beef broth over top.

Cover and cook on low for 1-1/2 hours. Yummy if served with yogurt on top.
Source: Received from a friend
Happy cooking!
Shared by Cat

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TURKEY MEATBALLS IN LEMON SAUCE
      1 beaten egg
      1/2 cup whole bran cereal
      2 tsp Worcestershire sauce
      2 tsp finely shredded lemon peel
      2 small carrots finely shredded
      2 lb. ground turkey (or chicken)
      2 - 4 TBL cooking oil
      4 cups chicken broth (could use a bit less)
      1 cup plain yogurt
      4 TBL cornstarch
      4 TBL lemon juice
      2 tsp dill weed

In a mixing bowl combine egg, cereal, Worcestershire sauce & lemon peel. Add turkey & carrot. Mix well.
Shape into balls and brown meatballs in large skillet. Transfer meatballs into crockpot, pour over broth and
cook at high for about 2 to 3 hours. Meanwhile in a small mixing bowl combine cornstarch, yogurt, lemon juice
& dill. When meatballs are done, reserve broth in crock and transfer meatballs to a serving dish; cover and keep
warm. Add yogurt mixture to crock, cook and stir until broth is thickened. Cook and stir 2 minutes more. Pour
over meatballs. This is wonderful with rice or egg noodles.
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LEMON CHICKEN IN CROCK POT
INGREDIENTS:

6 skinless, boneless chicken breasts
3 cups white wine
1 1/2 cups lemon juice
1 medium head garlic, crushed
4 drops hot pepper sauce
2 teaspoons poultry seasoning
2 teaspoons salt

DIRECTIONS:
Combine the white wine, lemon juice, crushed garlic, pepper sauce, poultry seasoning and salt. Mix well.
Place chicken in slow cooker. Pour lemon/garlic mixture over chicken. Cook on low for 8 to 10 hours.
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CROCKPOT LEMON CHICKEN RECIPE
Posted By admin On January 17, 2010 @ 2:43 am In Chicken and Turkey Recipes, Crockpot Recipes | No
Comments

4 chicken breast boneless skinless (about 25 oz)
1/4 cup flour
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tblsp oil
1/2 tblsp light butter
2 cloves garlic minced
3 tblsp lemon juice
1/2 cup water
1/2 tsp no sodium chicken bouillon granules

Start by cutting the chicken into bite sized pieces. Mine are roughly 1 inch square. The chicken will shrink as it
cooks, so keep the chunks a little larger than you would like them to be in the end. As always when you are
working with raw chicken, be sure to wipe down all surfaces, cutting boards and knifes well.
Get out a medium sized bowl and pour the flour and spices in it. Add the chicken pieces and cover them to coat
all sides with the flour.
Get out a large pan and add the oil and butter. I’m using the butter for flavor and the oil for the higher cooking
temperature. If you are watching your budget, you may omit the butter and use a little more oil instead. Put the
pan on medium high until all the butter has melted.
Take the chicken out of the flour mixture, shaking off any extra flour as you go and drop them into the hot
grease. I usually cook this in two batches. Cook the chicken for a few minutes until it had a chance to brown
nicely on all sides. Remove the chicken from the pan and put it in your crockpot.
Pour the water and lemon juice in the pan you cooked the chicken in and add the garlic and bullion. Stir them to
combine and use your spatula to scrape the bits of chicken and flour mixture off the bottom of the pan. They
will help thicken the sauce as it cooks. Pour this mixture over the chicken in the crockpot.
Close the lid and cook everything on low for about 3 hours. Remove the lid and cook on high for 30 to 40
minutes to allow the sauce to thicken.
I serve this with brown rice and a green vegetable like broccoli or green beans. In the summer I serve it with a
mixed salad.
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CREAMY LEMON CHICKEN WITH BROCCOLI

4 - 6 boneless skinless chicken breasts
2 cups chicken broth
1 tsp lemon pepper
1 can cream of chicken soup
1 cup light mayonnaise
1 large lemon
1 tsp fresh thyme, finely chopped
4 - 5 cups frozen broccoli florets
kosher salt and freshly ground pepper to taste


Place chicken breast and chicken broth in 6.5 qt. slow cooker. Sprinkle chicken with lemon pepper. Cook
chicken on low for 6 - 8 hours or high for 3 - 4 hours. Combine cream of chicken soup, mayonnaise, the juice
from the large lemon and fresh thyme in a medium mixing bowl, stirring until well combined. Refrigerate until
30 min to 1 hour before cooking time is complete.
30 minutes to 1 hour before cooking is complete, place frozen broccoli florets and sauce on top of chicken
breasts. Serve when chicken is thoroughly cooked and sauce and broccoli are hot, approximately 1 hour after
added to the crockpot. Add salt and pepper to taste.
Serves 4 – 6
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CROCKPOT LEMON PEPPER CHICKEN

Tomorrow we are having Lemon Pepper Chicken. This is done in the crockpot. It looks pretty basic and it
doesn't take long to cook at all which I like (because sometimes I don't remember to put dinner in the crockpot
until about noon). I'll also be serving canned fruit, a frozen veggie (maybe corn) and rice.
4 chicken breasts
2 tablespoons margarine or butter
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
lemon pepper
paprika
1/2 cup chicken broth

Rub the chicken breasts with margarine and season with salt and pepper. Sprinkle chicken generously with
lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4
hours or or low for 6 to 8 hours. Cook until chicken is well done.
Crockpot Lemon Pepper Chicken –
This was so easy and I figured it would just be one of those dinners my kids complain the whole time but they
loved it. My 8 year old had 1 and a half chicken breasts. That's crazy. I didn't actually measure anything, I just
put the chicken in and the stock and then poured everything else in. I know I used a lot of lemon pepper but we
like spicier things. I served this with white rice and it really was good. The only hard part is making sure you
don't over cook it because you don't want your chicken to dry out!
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LIMA BEAN CASSEROLE

2 small onions, thinly sliced
3 (10-ounce) packages frozen baby lima beans, partially thawed
2 (10 3/4-ounce) cans condensed cream of celery soup
2 (4-ounce) cans sliced mushrooms, undrained
1 (2-ounce) jar chopped pimento, drained
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dill seed
1/2 cup heavy cream

1 cup grated Parmesan cheese Combine all ingredients except heavy cream and Parmesan cheese in crock pot;
stir well. Cover and cook on low setting for 10 to 12 hours. Just before serving, add cream and stir well;
sprinkle Parmesan cheese on top.
Makes about 3 quarts, or about 10 to 12 servings.
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PINEAPPLE PORK ROAST.

Ingredients:


  * 1 boneless pork loin roast, about 2 to 3 lbs.
  * 1/2 cup flour
  * 3 tablespoons margarine
  * 2 medium onions, halved and sliced
  * 1 can crushed pineapple (20 oz), undrained
  * 1 tablespoon vinegar
  * 1 tablespoon soy sauce
  * 1 to 2 teaspoons sugar (optional)
  * 1 cup chopped green and/or red bell peppers
  * 1/2 tsp cinnamon
  * 1/2 tsp allspice
  * 1/2 tsp ground ginger
  * 1 tsp garlic powder

Preparation:
Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a
large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned
pork to the slow cooker/Crock Pot (3 1/2-qt. or larger). Add onions and peppers to the skillet, stirring, until
slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on
low 8 to 10 hours. Serve over hot rice. Serves 6 to 8.
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PORK LOIN ROAST WITH GARLIC AND GINGER.
Ingredients:


  * pork loin roast, boneless, about 3 to 4 pounds
  * salt and pepper
  * garlic powder
  * 1 large onion, sliced
  * 1/4 cup sugar
  * 3/4 cup hot water
  * 2 tablespoons soy sauce
  * 2 tablespoons sherry
  * 1/2 teaspoon ground ginger
  * 3 tablespoons red wine vinegar
  * 1 tablespoon ketchup or tomato paste
  * 1 red bell pepper, sliced
  * 1 green bell pepper, sliced
  * 1 can [8 ounces] pineapple chunks, drained
  * 2 tablespoons water
  * 2 tablespoons cold water

Preparation:
Season pork roast with salt, pepper & garlic. Brown roast on all sides or place under broiler for 15 to 20 minutes
to remove some fat. Place onion in bottom of slow cooker insert; top with the pork roast. Combine sugar, hot
water, soy sauce, sherry, ground ginger, wine vinegar, and ketchup. Cover and cook on LOW for 9 to 11 hours.
About 1 hour before done, add sliced bell peppers and pineapple chunks.


To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set the slow cooker on HIGH;
add cornstarch mixture. Continue to cook until thickened. (I would do this step on stovetop).
Serves 6 to 8.
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PORK LOIN WITH CRANBERRY SAUCE
Ingredients:
  * 1 boneless pork loin roast, about 4 pounds
  * Salt & pepper
  * garlic powder
  * 1 (1 lb.) can crushed pineapple
  * 1/4 tsp. nutmeg
  * 1 can whole cranberry sauce
  * 1/4 tsp. cloves, optional
Preparation:
Season roast with salt, pepper, and garlic powder; place in slow cooker. Mix remaining ingredients and pour
over pork. Cover and cook for 8 to 10 hours on low. Pork should be about 160° on a meat thermometer. To
serve, slice and spoon sauce over each portion.
Serves 6 to 8.
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PORK LOIN WITH CRANBERRY SAUCE
Ingredients:
  * 1 boneless pork loin roast, about 4 pounds
  * Salt & pepper
  * garlic powder
  * 1 (1 lb.) can crushed pineapple
  * 1/4 tsp. nutmeg
  * 1 can whole cranberry sauce
  * 1/4 tsp. cloves, optional
Preparation:
Season roast with salt, pepper, and garlic powder; place in slow cooker. Mix remaining ingredients and pour
over pork. Cover and cook for 8 to 10 hours on low. Pork should be about 160° on a meat thermometer. To
serve, slice and spoon sauce over each portion.
Serves 6 to 8.
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AUTUMN PORK ROAST
Pork loin roast with cranberries, honey and spices. Scroll down to see more pork roast recipes.
Cook Time: 8 hours
Ingredients:
  * pork loin roast, 3 to 4 pounds
  * salt and pepper
  * 1 cup fresh or frozen cranberries, chopped
  * 1/4 c. honey
  * 1 tsp. grated orange peel
  * 1/8 tsp. ground nutmeg
  * 1/8 tsp. ground allspice

Preparation:
Sprinkle pork loin roast with salt and pepper. Place in slow cooker or Crock Pot. Combine remaining
ingredients and spoon over roast.
Cover and cook on LOW for 8 to 10 hours. Makes 6 to 8 servings.
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PORK LOIN, HERB PORK ROAST (THIS ONE)
Ingredients:

  * 4 large garlic cloves, quartered
  * 1 pork loin roast, boneless, about 4 to 5 pounds
  * 1 teaspoon salt
  * 1 teaspoon ground thyme
  * 1/2 teaspoon dried leaf sage, crumbled
  * 1/4 teaspoon rosemary, chopped
  * 1/4 teaspoon dried tarragon, crumbled, optional
  * dash ground cloves or allspice
  * 1 teaspoon grated lemon peel
  * 1/3 cup water
  * 3 tablespoons cornstarch, optional
  * 3 tablespoons water, optional

Preparation:
Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel.
Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on
LOW for 8 to 10 hours. Pork roast should read at least 160° on an instant-read thermometer.
Serves 8.

If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until
smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.
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BRAISED PORK LOIN
Ingredients:

  * 3 to 4 pound pork loin roast, trimmed
  * 4 cloves garlic, sliced
  * salt and pepper
  * 1/2 teaspoon each sage and thyme, or 1 teaspoon poultry seasoning
  * 1 cup chicken broth
  * 1/4 cup dry white wine or chicken broth
  * 1/4 cup flour

Preparation:
Brown pork roast on all sides in a large skillet to remove excess fat. Make cuts in roast with a small knife and
insert garlic slices; place in slow cooker and season with salt, pepper, and sage and thyme or poultry seasoning.
Add broth and wine, if used. Cover and cook on low for 10 to 12 hours. Remove roast and skim excess fat from
juices; combine flour with about 3 tablespoons cold water and whisk until smooth. Turn the slow cooker to high
and stir in the flour mixture. Cook and stir until thickened (this may be done on the stovetop). Serve sauce over
pork, with rice or potatoes.
Serves about 8.
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PORK ROAST
This is a delicious slow cooker pork roast with a sweet and lightly spiced glaze. Serve this pork loin roast with
mashed potatoes and your favorite side dish vegetables.
Cook Time: 9 hours

Ingredients:

  * 1 boneless pork loin roast, 4 to 6 pounds
  * 1 clove garlic, halved
  * salt and pepper
  * 1 1/3 cups brown sugar, divided
  * 1 tablespoon Dijon mustard
  * 1 tablespoon balsamic vinegar
  * 1/4 teaspoon cinnamon

Preparation:
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick
the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover
and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.
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PORK SHOULDER
It's hard to beat a pork shoulder for flavor and tenderness, and it's one of my family's favorite pork cuts. This
dish is made with a boneless pork shoulder, slow cooked to perfection with a tangy mixture of apple jelly and
coarsely ground mustard.

Ingredients:

  * 2 large onions, halved, sliced
  * 1 boneless pork shoulder roast
  * Salt and pepper
  * 1 jar (12 ounces) apple jelly
  * 1/2 cup chicken broth or water
  * 2 tablespoons grainy mustard

Preparation:
Arrange onion slices in the bottom of a large slow cooker. Wash the roast and pat dry; leave it in its netting and
place on the onions. Combine remaining ingredients in a cup; pour over the roast. Cover and cook on HIGH for
2 hours. Turn to LOW and cook for 6 to 8 hours longer.
Serves 6 to 8.
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PINEAPPLE PORK ROAST
A pork roast with pineapple and spices, cooked in the crockpot. Serve this pork roast with rice, and scroll down
to see more pork roast recipes.
Cook Time: 9 hours
Ingredients:

  * 1 pork roast (about 3 lbs)
  * salt
  * pepper
  * 1 can crushed pineapple (8 oz)
  * 2 tablespoons brown sugar
  * 2 tablespoons soy sauce
  * 1/2 clove garlic, minced
  * 1/4 teaspoon dried basil
  * 2 tablespoons flour
  * 1/4 cup cold water

Preparation:
Cut trimmed roast in half, if necessary, and place in Crock Pot. Salt and pepper to taste. Combine all ingredients
except flour and water; pour over roast. Cover and cook on low for 8 to 10 hours. Remove roast. Drain
pineapple and reserve cooking liquid. Return meat and pineapple to cooker. Add water to liquid to make 1 3/4
cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved
liquid. Cook and stir until thickened. Pour over roast; serve with rice, if desired.
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SHORT RIBS OF BEEF FLAVORED WITH CHILES AND BEER
Cooker: Large oval or round.

Setting and cook time: LOW for 7 to 9 hours.

  2 12-ounce bottles beer
  1/4 cup firmly packed light brown sugar
  2 teaspoons dry mustard
  2 teaspoons garlic powder
  4 cups barbecue sauce of your choice, homemade or prepared
  1/2 cup rice vinegar
  1/2 cup yellow mustard (not too hot)
  1/2 cup honey
  1 orange, cut into 1/4-inch-thick rounds
  1 medium-size white onion, cut into 1/4-inch-thick slices
  4 pickled jalapenos, cut into 1/4-inch-thick rings
  2 canned chipotle chiles in adobo sauce, drained and chopped
  12 pounds lean beef short ribs
  Sea salt and freshly ground black pepper to taste

Combine the beer, brown sugar, mustard and garlic powder in a medium-size bowl and stir until well blended.
Add the barbecue sauce, vinegar, mustard and honey and stir until smooth.

Put the orange, onion, jalapenos and chipotle peppers in the slow cooker. Season the ribs with salt and pepper,
and arrange them on top. Pour on the sauce, completely covering the ribs. Or, if you have a round cooker, stack
the ribs, alternating them with sauce. Cover and cook on LOW until tender and the meat starts to separate from
the bone, 7 to 9 hours.

Transfer the ribs to a platter and set aside. Let the sauce cool a bit, then spoon the liquid fat off the top and
discard. Serve immediately or place the ribs on a hot grill to finish off and give the ribs more color. Strain the
sauce through a fine-mesh strainer and serve on the side.

Serves 10 to 14.

Nutritional information per serving for 14: 718 calories, 30g fat (12 g saturated), 59g protein, 49g
carbohydrates, 2g fiber, 1,420mg sodium.
[Last modified February 1, 2005, 18:20:20]
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ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!
6½ hours | 20 min prep

A tender, flavorful beef roast infused with garlic and basted in its own juices combined with onions, mushrooms
and freshly brewed coffee...yes...coffee!

SERVES 4 -6 , 4 -6 servings
Ingredients

  * 2-4 lbs chuck roast
  * 5 garlic cloves
  * 1 1/2 cups fresh brewed coffee
  * kosher salt (to taste)
  * ground black pepper (to taste)
  * 1 medium onion (sliced)
  * 12 ounces fresh mushrooms (button or sliced)
  * 2 tablespoons cornstarch
  * 1/2 cup water

Directions

  1. Brew a pot of freshly ground coffee.
  2. Make 5 deep slits around the top and sides of the roast.
  3. Push the whole cloves of garlic down into the slits.
  4. Rub meat with pepper and salt.
  5. Place roast, mushrooms and onion in crock pot.
  6. Pour 1 1/2 cups coffee over the meat.
  7. Cook on low setting for 6 hours.
  8. Remove beef from crock pot and pour the drippings into a small saucepan.
  9. Bring to a simmer over medium-low heat.
 10. In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
 11. Simmer until thickened to desired consistency.
 12. Serve with potatoes, noodles or rice.
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CROCKPOT KIELBASA, POTATOES, AND KRAUT
1 lb. kielbasa sausage
1 medium can sauerkraut
8 potatoes, peeled and cut into chunks

Cut the kielbasa into 2-3 inch pieces. Drain and rinse the sauerkraut. Mix the sausage, sauerkraut, and potatoes
together in crockpot. Cook on high for 4 hours or low for 8 hours.
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PORK AND SAUERKRAUT
    3 or 4 pork chops
    3 thinly sliced potatoes
    1 sm. onion, chopped
    Salt and pepper
    1 (16 oz.) can sauerkraut

  Layer sliced potatoes and onion in crockpot. Pour sauerkraut over potatoes and onion. Place pork chops on
top of mixture and season with salt and pepper. Cook on low 8 to 10 hours.
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COUNTRY PORK RIBS AND SAUERKRAUT
2-3lbs Country style pork ribs*
16oz of drained sauerkraut
1 red apple**
1 bottle of dark beer
Season ribs anyway you like (salt,pepper, garlic powder). Chop up the apple. Combine the apple, sauerkraut,
and beer in the crockpot. Add the ribs and place so that some of the kraut is covering them. Cook on low for 8-
10 hours. Serve with krusty bread and some mashed potatoes.

I prefer a nice dark beer for this dish, some sort of lager. I have used Killan's, Labatts, and Newcastle Brown
Ale.
*You can also use a roast or a pork loin.
**Must be a red sweet apple because it helps to cut some of the tartness of the kraut.
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APPLE SAUERKRAUT PORK COPS
  * 2 tablespoon vegetable oil
  * 4 pork chops
  * 2 cups drained and rinsed sauerkraut, or 1 (15 ounce) can, drained and rinsed
  * 1/2 cup water
  * 1 teaspoon caraway seeds
  * 1 cup applesauce
  * 1/4 cup chopped onion
  * 2 tablespoons brown sugar
  * 1/4 teaspoon ground black pepper

Heat oil in a heavy skillet over medium heat. Add pork chops to hot oil and brown on both sides. Remove pork
chops; set aside. Drain off excess pan drippings. Add sauerkraut, water, and caraway seeds to the skillet, stirring
well. Place pork chops on top. Combine remaining ingredients and spoon evenly over the pork chops. Cover,
reduce heat, and simmer for 35 to 40 minutes, until pork chop are tender.
Pork chop recipe serves 4.
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PORK CHOPS & SAUERKRAUT
 This recipe comes from Jeanne in Illinois, USA ... Thankyou!

 Ingredients:

      5 or 6 porkchops - trimmed
      1 pint sauerkraut
      ? head fresh cabbage - shredded
      4 potatoes - cut up
      ? cup brown sugar
      1 can beef broth or bouillon
      1 can mushroom soup

 Method:

      1. Mix all together and let it go.
      2. I have the crockpot on High, but you can cook on low if you like.
      3. Usually I cook it about 6 hours but the meat is always falling off the bone.
      4. Check to see the consistency that you like.
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PORK AND SAUERKRAUT
INGREDIENTS:

  * 2 lbs. boneless pork
  * 1 pkg. Lipton onion soup
  * 3 tablespoons snipped fresh dill or 2 to 3 teaspoons dry dill weed
  * 1 clove garlic, minced
  * 1 tsp. caraway seeds
  * 1 tbsp. salt
  * 1 1/2 cans condensed beef bouillon, undiluted, or 2 cups strong beef stock
  * 3 tbsp. paprika
  * 1 (1 lb. 11 oz.) bag or can sauerkraut, drained
  * 3 to 4 cups sour cream

PREPARATION:
One day in advance: Trim fat from meat; cut meat into 2-inch pieces. In slow cooker, combine pork, onions,
dill, garlic, caraway, salt, and bouillon. Cook on low for 4 to 6 hours; refrigerate overnight then skim fat from
top before continuing. Dissolve paprika in 1 cup heated broth from pork; add back to pork along with
sauerkraut. Cover and cook on low 6 to 8 hours longer or until meat is tender, or simmer on stove top, covered,
for about 1 hour. Stir in sour cream. Serve over mashed potatoes.
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ROAST WITH SAUERKRAUT
INGREDIENTS:

  * 1 apple, cored and thinly sliced
  * 1 boneless beef pot roast, about 3 pounds
  * 1 can (28 oz.) tomatoes, undrained
  * 1 pound sauerkraut, can or bag rinsed, drained and squeezed as dry as possible
  * 1/4 cup light brown sugar, packed
  * 1 envelope gravy mix

PREPARATION:
Place all ingredients in the slow cooker. Cover and cook on LOW for 9 to 11 hours.
Serves 6.
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KRAUT 'N APPLES
1 pound sauerkraut
1 pound Polish sausage
3 tart cooking apples, thickly sliced
1/2 cup packed brown sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon caraway seeds
3/4 cup apple juice or cider

Rinse sauerkraut and squeeze dry. Put half the sauerkraut in crockpot. Cut sausage in 2 inch lengths. Place on
top of sauerkraut. Then layer apples, brown sugar, salt, pepper and caraway seeds and rest of sauerkraut on top.
Add apple juice. Do not stir. Cover and cook on high for 3 to 3 1/2 hours or on low for 6 to 7 hours or until
apples are tender. Stir before serving.
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CROCKPOT SHREDDED PORK FOR BURRITOS

Glazed Pork Roast With Currant JellySmoked Shoulder With Marmalade GlazeTangy Glazed Roasted Pork
Shredded pork for burritos, made with pork loin, seasonings and garlic, then assembled with tortillas and
toppings of your choice. Tasty burritos are made with shredded pork.

INGREDIENTS:

  * 1 pork loin roast, about 3 to 4 pounds
  * 1 teaspoon salt
  * 1/2 teaspoon pepper
  * 2 medium cloves garlic, minced
  * 1/2 cup water
  * 4 to 6 flour tortillas
  * shredded Monterey Jack cheese, optional
  *.
  * Topping Suggestions:
  * chopped seeded tomato
  * diced onion
  * shredded lettuce
  * sour cream
  * guacamole
  * shredded cheese
  * sliced ripe olives

PREPARATION:
Place roast in a crockpot sprayed with nonstick cooking spray. Sprinkle with salt, pepper, then add minced
garlic and water. Cover and cook on LOW for 9 to 11 hours, or until pork roast is very tender. Lift pork out of
crockpot with slotted spoon. Shred and serve with warmed tortillas, with dishes of shredded cheese and your
choice of topping ingredients at the table.
Serves 4 to 6.
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SWEET POTATO CASSEROLE
2 (16-ounce) cans sweet potatoes or yams, drained and mashed
1/2 cup milk
1/4 cup dry sherry
6 tablespoons butter, softened
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon nutmeg
Dash cayenne pepper
4 eggs

In a bowl, beat sweet potatoes, milk, sherry and butter with an electric mixer until smooth. Add remaining
ingredients and beat well. Pour into greased crock pot. Cover and cook on high setting for 1 hour, then turn to
low setting for 3 to 4 hours.

Makes about 2 quarts, about 4 to 6 servings
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ONE POT TACO SOUP (Gloria Tinsley)
2lbs hamburger 1 onion – chopped
1 15oz. can corn
1 15oz. can chili beans
1 15oz. Can kidney beans
1 15oz. Can diced tomatoes
1 lg. Can V8 juice
1 env. Taco seasoning

Brown, then drain the hamburger before putting it in the crock pot. Open all cans, Do not drain.
Place all ingredients in large crock pot, simmer 4 to 6 hours. To serve, top with shredded cheese and sour
cream. Have your favorite corn chips on the side.
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ZUCCHINI ITALIANO
6 to 8 small zucchini, unpeeled and cut into 1/4-inch slices
1 small onion, thinly sliced and separated into rings
3 tablespoons olive oil
2 cloves garlic, minced
1 to 2 teaspoons salt
2 teaspoons leaf basil
2 tablespoons dried parsley flakes
Dash freshly ground pepper
1/2 cup grated Parmesan cheese
2 ripe tomatoes, peeled and quartered

Combine all ingredients except Parmesan cheese and tomatoes in crock pot; stir together thoroughly. Cover and
cook on low setting for 7 to 10 hours. Before serving pour into ovenproof casserole dish. Sprinkle with
Parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned.

Makes about 2 quarts, or 6 to 8 servings.
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