2 Fall Crock _Pot recipes
thazzrite
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Posted 5:11 pm, 10/21/2007
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Tried a new one today and my house loves it!! 2T honey 2t curry powder 2T melted butter 2t spicy brown mustard 4-6 boneless skinless ckn breasts Spray the crock pot with non stick cooking spray and put the chicken in the bottom. Mix all other ingredients and pour over chicken. Cook for 4-6 hours. We like it served over rice...mmm.
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Bushman
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Posted 10:05 pm, 10/01/2007
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Yes on the dried beans ,you just need to cook them for a couple of hours on low heat withn some bacon or seasoned meat. Then add the other stuff and simmer another hour tasting every now and then.
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angelbaby5
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Posted 6:02 pm, 10/01/2007
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i tried the steak ang gravy recipe tonight and it was real good
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1st_amendment_rights
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Posted 4:28 pm, 10/01/2007
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never tried that. i guess you could if you have a pot cooked up.
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parrothead
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Posted 3:27 pm, 10/01/2007
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that sounds pretty good.. can you used dried black beans in place of canned?
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1st_amendment_rights
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Posted 5:47 pm, 09/30/2007
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Daddy P we usually throw together a salad using Dole Sweet Baby Lettuce blend as the base. Then throw in mandarin oranges,toasted pecans, pepper strips or whatever we might have on hand.
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Bushman
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Posted 6:23 pm, 09/28/2007
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Black beans,tomatos,rice ,peppers ,onions ,garlic salt and black pepper cooked in chicken broth.
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takinittothestreets
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Posted 4:53 pm, 09/28/2007
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Yellow rice! Add a nice green salad... but yellow rice (saffron rice) YUMMY!
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Daddy P
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Posted 9:10 pm, 09/27/2007
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What sides do you usually serve with the cuban pork?
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1st_amendment_rights
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Posted 10:51 am, 09/27/2007
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TRY THIS ONE FOLKS.
I GUARANTEE YOU'LL HAVE FOLKS BEGGING FOR THE RECIPE!!!
CUBAN PORK
3 or 4 lb Boston Butt
2 cans Black Beans rinsed and drained
1 large Onion, chopped
1/3 cup Italian dressing
1 bay leaf
Rinse and drain beans, add to bottom of crock pot. Next add 1/2 of chopped onion. Place Boston butt onto onions Add rest of onion. Pour Italian dressing over all. Cover. Cook on low 6-8 hours (depending on size of roast)
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thazzrite
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Posted 8:15 pm, 09/26/2007
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Bushman - I tried your steak and WOW!! I only used about half of a sweet onion instead of a whole. Big hit with house! Thanks!
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Bushman
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Posted 7:46 pm, 09/23/2007
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I like to cook from scratch to control the salt and add the other flavors that we like .Canned soup is very high in sodium and we try to lower sodium and fat in our diet and recipes.
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LaihosHatecrew
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Posted 3:25 pm, 09/23/2007
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Easier way to do that is fry your cube steak,put it in the crockpot with a can of cream of mushroom soup and salt & pepper. Its awesome and simple. Altho Bushmans recipes always sound mouthwatering
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Bushman
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Posted 10:31 am, 09/19/2007
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Steak and Gravy 1 1/2 to 2 lbs, cube steak flour salt pepper 1/2 cup oil 5 cups hot water (approximately 40 oz) 1 large onion sliced 10 sliced mushrooms (optional) Heat oil in pan,salt and pepper steak,Roll steak in flour and brown on both sides in large skillet. Transfer steak to crock pot.Brown 3 to 4 tbs flour in steak frying pan use all the drippings(brown flour to rich dark brown)Add salt and pepper to taste,add hot water and boil till thickens . .Add onions to steak in pot and pour gravy over meat and onions.Cook for approximately 4 hours on low heat.If gravy gets to thick add a little more water.
This soup is a great cold day soup Hearty and Filling.
White Bean Soup INGREDIENTS: 2 smoked ham hocks or a meaty ham bone 1 quart vegetable broth 1 1/2 cups sliced carrots 1 1/2 cups sliced celery 1 medium onion, diced 1/2 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 2 cans (14.5 ounces each) diced tomatoes 1 cup frozen baby lima beans, cooked 1/2 cup corn kernels 2 to 3 cans (15 ounces each) white beans (Great Northern, Navy, etc.) salt and pepper, to taste PREPARATION: In a 4 to 6-quart slow cooker, combine ham hocks or ham bone, vegetable broth, carrots, celery, and onion. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until vegetables are tender. Carefully strain broth into a bowl and skim excess fat. Return broth to the slow cooker.Remove the ham bone or hocks to a plate; let cool. Remove meat from bones and dice; return to the broth. Add remaining ingredients along with salt and pepper, to taste, and continue cooking on HIGH for 30 minutes to 1 hour. Serves 8 to 10.
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