2-3 lbs pork roast
2 C ketchup
2 T Worcestershire sauce (may sub 1 T for soy sauce)
1 T ground mustard
½ C maple syrup or packed brown sugar
1 t onion salt
1 onion, chopped
2 t minced garlic
Salt to taste
Cook roast in crock-pot with chopped onion, garlic, and salt for approximately 7 hours on high. Drain grease and remove fat and bone. Shred meat and return to crock-pot. Combine ketchup and other ingredients (all seasonings to taste) and pour over meat. Mix to combine and cook for about an hour more. Serve over rice or on rolls for sandwiches.
Showing posts with label crock-pot. Show all posts
Showing posts with label crock-pot. Show all posts
Italian Beef Sandwiches
4 lbs boneless beef roast
4 C water
4 T Italian seasoning
2 t each: salt, dried oregano, dried basil, garlic powder, parsley flakes
1 t pepper
2 bay leaves
12 french rolls
Horseradish spread and mozzarella cheese, if desired
Cut roast in half; place in 5 qt crock pot. Combine seasonings and pour over roast; add water. Cover and cook on low 10-12 hours or until meat is very tender. Discard bay leaves. Remove meat and shred with fork. Skim fat from cooking juices and return meat to pot. Serve on toasted rolls with juice for dipping. May spread horseradish or melt cheese on rolls if desired.
4 C water
4 T Italian seasoning
2 t each: salt, dried oregano, dried basil, garlic powder, parsley flakes
1 t pepper
2 bay leaves
12 french rolls
Horseradish spread and mozzarella cheese, if desired
Cut roast in half; place in 5 qt crock pot. Combine seasonings and pour over roast; add water. Cover and cook on low 10-12 hours or until meat is very tender. Discard bay leaves. Remove meat and shred with fork. Skim fat from cooking juices and return meat to pot. Serve on toasted rolls with juice for dipping. May spread horseradish or melt cheese on rolls if desired.
Wassail
7 C water
12 oz orange juice concentrate
8 C apple cider
3 - 4 C pineapple juice
1/4 C lemon juice (optional)
1 C sugar
1 t whole cloves
2 cinnamon sticks
1 slice fresh ginger root (optional)
Combine all ingredients in a large pot. Bring to a boil over medium heat, then reduce heat and simmer for 1 hour. You may also warm in a crock pot 4 hours on low. Strain out spices and serve hot.
12 oz orange juice concentrate
8 C apple cider
3 - 4 C pineapple juice
1/4 C lemon juice (optional)
1 C sugar
1 t whole cloves
2 cinnamon sticks
1 slice fresh ginger root (optional)
Combine all ingredients in a large pot. Bring to a boil over medium heat, then reduce heat and simmer for 1 hour. You may also warm in a crock pot 4 hours on low. Strain out spices and serve hot.
Ingrid Broughton's Baked Beans
2 large cans pork & beans
1 8oz. bottle catsup
1 onion, chopped
1 green pepper, chopped
½ lb. bacon strips, fried crisp
1 C. brown sugar
2 t. Worcestershire sauce
1 C. pineapple bits
Remove bacon from pan, sauté onion and pepper in fat. Put all ingredients together, crumble bacon over all. Bake at 250° to 300° for 3 hours. I did it in the crock pot, but it may be better if done in oven. After all, this is called "baked beans".
1 8oz. bottle catsup
1 onion, chopped
1 green pepper, chopped
½ lb. bacon strips, fried crisp
1 C. brown sugar
2 t. Worcestershire sauce
1 C. pineapple bits
Remove bacon from pan, sauté onion and pepper in fat. Put all ingredients together, crumble bacon over all. Bake at 250° to 300° for 3 hours. I did it in the crock pot, but it may be better if done in oven. After all, this is called "baked beans".
Creamy Black Bean Salsa Chicken
2-4 boneless, skinless chicken breasts
1 C. chicken broth
1 C. salsa
1 can corn, drained
1 can black beans, drained
1 package taco seasoning
½ C. sour cream
1 C. grated cheddar cheese
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream into sauce in crock pot and then pour over the chicken. (I just cut the chicken into pieces and put back in crock pot.) Serve with warm tortillas and rice or tortilla chips or make quesadillas.
1 C. chicken broth
1 C. salsa
1 can corn, drained
1 can black beans, drained
1 package taco seasoning
½ C. sour cream
1 C. grated cheddar cheese
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream into sauce in crock pot and then pour over the chicken. (I just cut the chicken into pieces and put back in crock pot.) Serve with warm tortillas and rice or tortilla chips or make quesadillas.
Black Bean Fajitas
Combine the following in a crock pot:
4-6 chicken breasts
1 C. salsa
1 can black beans
1 C. chicken broth
1 can corn, drained
1 pkg. taco seasoning
Cook on low for 6-8 hours (or high for 3-4 hours). When done pull out chicken & shred. Put chicken back in & add ½ C. sour cream & 1 C. shredded cheddar cheese & stir. Serve with corn chips or flour tortillas.
4-6 chicken breasts
1 C. salsa
1 can black beans
1 C. chicken broth
1 can corn, drained
1 pkg. taco seasoning
Cook on low for 6-8 hours (or high for 3-4 hours). When done pull out chicken & shred. Put chicken back in & add ½ C. sour cream & 1 C. shredded cheddar cheese & stir. Serve with corn chips or flour tortillas.
Aunt Dani's Crock-pot Chicken
4-6 boneless, skinless chicken breasts
1 C. water
1 pkg. dry onion soup mix
1 can cream of mushroom (or chicken) soup
1 C. sour cream
Just a little salt & pepper
Pour water in the crock-pot. Wash & remove excess fat from chicken breasts then place them in the crock-pot. Put 2-3 breasts in bottom of crock pot, put a little salt & pepper on them, then sprinkle ½ of the onion soup mix. Place remaining chicken on top in a cris-cross fashion & sprinkle the rest of the onion soup mix on top. Cook on high heat for 3 ½ hours or on low for 5 hours (on low it can cook for 2-3 hours longer & not be overcooked).
Mix soup & cream cheese together & pour over chicken for last 30 min of cooking.
Serve with rice & green beans or corn. I prefer green beans & a jell-o salad. It makes a nice dinner for company & is easy & not time consuming. Put it on low in the morning & it will be ready for dinner when you get home. Set your jell-o salad the night before & you’ll have a delicious meal when you get home.
Serves 2-4 people. For 6-8 people add one more pkg. onion soup mix & use 2 cans of soup & 2 C. sour cream.
1 C. water
1 pkg. dry onion soup mix
1 can cream of mushroom (or chicken) soup
1 C. sour cream
Just a little salt & pepper
Pour water in the crock-pot. Wash & remove excess fat from chicken breasts then place them in the crock-pot. Put 2-3 breasts in bottom of crock pot, put a little salt & pepper on them, then sprinkle ½ of the onion soup mix. Place remaining chicken on top in a cris-cross fashion & sprinkle the rest of the onion soup mix on top. Cook on high heat for 3 ½ hours or on low for 5 hours (on low it can cook for 2-3 hours longer & not be overcooked).
Mix soup & cream cheese together & pour over chicken for last 30 min of cooking.
Serve with rice & green beans or corn. I prefer green beans & a jell-o salad. It makes a nice dinner for company & is easy & not time consuming. Put it on low in the morning & it will be ready for dinner when you get home. Set your jell-o salad the night before & you’ll have a delicious meal when you get home.
Serves 2-4 people. For 6-8 people add one more pkg. onion soup mix & use 2 cans of soup & 2 C. sour cream.
Swedish Meatballs
2 lbs. ground beef
¼ C. Italian seasoned dry bread crumbs
1 t. onion powder
2 eggs, slightly beaten
1 t. celery salt
½ t. garlic powder
Sauce:
8 oz. sliced mushrooms
1 large can cream of mushroom soup (26 oz)
1 C. evaporated milk
1 T. Worcestershire sauce
2-3 shakes soy sauce
2-3 shakes garlic powder
1 t. beef bouillon granules
Salt & pepper to taste
½ C. sour cream (optional)
Mix well: ground beef, bread crumbs, onion powder, eggs, celery salt & ½ t. garlic powder. Shape into 1 in. balls. Brown on all sides in hot skillet; remove & set aside (drain fat if necessary). Sauté mushrooms in skillet until tender, then add all sauce ingredients except sour cream. Return meatballs to pan & simmer 30 min. or so, stirring occasionally, until meat is cooked through. Stir in sour cream if desired. Serve over garlic mashed potatoes.
Can also be made in crock-pot: Brown meatballs & place in crock-pot with mushrooms. Mix sauce ingredients & pour over the top. Cover & cook on high for 1 hour; stir. Reduce heat to low & cook for 3 hours more.
Recipe may be halved. It also freezes well, so you can make the whole recipe & save some for another day.
¼ C. Italian seasoned dry bread crumbs
1 t. onion powder
2 eggs, slightly beaten
1 t. celery salt
½ t. garlic powder
Sauce:
8 oz. sliced mushrooms
1 large can cream of mushroom soup (26 oz)
1 C. evaporated milk
1 T. Worcestershire sauce
2-3 shakes soy sauce
2-3 shakes garlic powder
1 t. beef bouillon granules
Salt & pepper to taste
½ C. sour cream (optional)
Mix well: ground beef, bread crumbs, onion powder, eggs, celery salt & ½ t. garlic powder. Shape into 1 in. balls. Brown on all sides in hot skillet; remove & set aside (drain fat if necessary). Sauté mushrooms in skillet until tender, then add all sauce ingredients except sour cream. Return meatballs to pan & simmer 30 min. or so, stirring occasionally, until meat is cooked through. Stir in sour cream if desired. Serve over garlic mashed potatoes.
Can also be made in crock-pot: Brown meatballs & place in crock-pot with mushrooms. Mix sauce ingredients & pour over the top. Cover & cook on high for 1 hour; stir. Reduce heat to low & cook for 3 hours more.
Recipe may be halved. It also freezes well, so you can make the whole recipe & save some for another day.
Cream Cheese Chicken or Pork
4 lg. chicken breasts or 2 lbs. pork roast or chops
4 T. butter
8 oz. cream cheese (low-fat, fat free, or reg.)
1 can cream of mushroom or cream of chicken soup
1 packet dry Italian salad dressing mix.
Soften cream cheese & butter. Combine all sauce ingredients in a med. bowl. Place chicken or pork in crock pot. Cover with sauce & cook on low for 6 hours.
4 T. butter
8 oz. cream cheese (low-fat, fat free, or reg.)
1 can cream of mushroom or cream of chicken soup
1 packet dry Italian salad dressing mix.
Soften cream cheese & butter. Combine all sauce ingredients in a med. bowl. Place chicken or pork in crock pot. Cover with sauce & cook on low for 6 hours.
Shredded BBQ Pork
2-3 lb. pork roast
½ chopped onion
Garlic powder, salt, & pepper to taste
2 C. ketchup
1 T. Worcestershire sauce
½ C. brown sugar
½ C. maple syrup
1 T. dry ground mustard
Salt to taste
Place pork roast in crock pot. Sprinkle with onion, salt, pepper, & garlic powder. Cook for approximately 7 hours on high. Drain grease; remove fat & bone. Shred meat & return to crock pot. Combine ketchup & remaining ingredients; pour over meat. Mix to combine & cook for 1-2 hours more. Serve over rice.
½ chopped onion
Garlic powder, salt, & pepper to taste
2 C. ketchup
1 T. Worcestershire sauce
½ C. brown sugar
½ C. maple syrup
1 T. dry ground mustard
Salt to taste
Place pork roast in crock pot. Sprinkle with onion, salt, pepper, & garlic powder. Cook for approximately 7 hours on high. Drain grease; remove fat & bone. Shred meat & return to crock pot. Combine ketchup & remaining ingredients; pour over meat. Mix to combine & cook for 1-2 hours more. Serve over rice.
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