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Written By: kittencal on October 13, 2011 No Comment

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One of my favorite pork roast recipes, and may also be made successfully cooked in the oven at 325 degrees F, if you like lots of gravy then double the  cranberry sauce and French dressing
Servings 6
INGREDIENTSS:

1 pork loin roast  (about 3 to  3-1/2 pounds)

5 tablespoons oil, divided (or use as much as needed)

1/2 (1 ounce) package dry onion soup mix

fresh ground black pepper

1-1/2 teaspoons garlic powder

garlic cloves (optional or use as many as desired, I use lots!)

1/3 cup French dressing

1 tablespoon cornstarch

1 (16 ounce) can whole berry cranberry sauce (Ocean Spray is the best to use

INSTRUCTIONS:—————————————

Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.

Heat about 3 tablespoons oil in a skillet over medium heat.

Rub the roast all over with 2 tablespoons oil or more if desired, then season the pork loin with the onion soup powder, black pepper and garlic powder.

Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).

Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).

Place the roast in the slow cooker.

In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.

Pour the mixture over and around the pork.

Cover and cook on HIGH for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

You will also find this recipe at Recipezazz.com

Written By: kittencal on August 9, 2011 No Comment

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Servings 4

INGREDIENTS:

8 chicken thighs

2 teaspoons seasoned salt

freshly ground black pepper and garlic powder (use as much as you like)

1 small onion, chopped

6 garlic cloves, minced

1 teaspoon crushed chili flakes, or to taste

3 tablespoons tomato paste

1/4 cup dry white wine

1 (28-ounce) can diced tomatoes, drained

1/4 cup sliced pitted pimento-stuffed green olives (measure 1/4 cup after slicing)

INSTRUCTIONS:—————————————

Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of your skillet).

Season the chicken with seasoned salt, black pepper and garlic powder (use as much pepper and garlic powder as you like).

Add chicken thighs then brown on both sides (about 3 minutes per side).

Transfer the chicken in the slow cooker.

To the skillet add in onion; cook for about 3 minutes.

Add in garlic and chili flakes; cook about 1 minute.

Add wine and tomato paste, scraping pan to loosen browned bits (about 1 minute) then mix in drained tomatoes and olives; bring to a simmer, stirring constantly;  remove from heat and pour over the chicken in the crockpot.

You will also find the recipe on www.recipezazz.com

Turn the chicken over a few times to coat in the sauce

Cover and cook on HIGH for about 4 hours or until thighs are tender.

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Written By: kittencal on August 9, 2011 No Comment

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Taken from my “Favorites” folder!

Servings 6-8

INGREDIENTS:

4 pounds potatoes, peeled and cut into 1/4-inch-thick slices

1 small onion, chopped

2 (14-ounce) cans chicken broth

1 1/2 teaspoons seasoned salt

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper (can use more)

4 cups half-and-half (or can use 18% table cream)

toppings — use one or all, Parmesan cheese, shredded cheddar cheese, crumbled bacon, chopped green onions

INSTRUCTIONS:————————————————

In a greased 6-quart crockpot/slow cooker layer sliced potatoes, then top with chopped onion.

In a bowl stir together the chicken broth with garlic powder, seasoned salt, and pepper; pour over potatoes and onion. (broth will not completely cover potatoes and onion).

Cover and cook on HIGH 3 to 5 hours or until potatoes are tender.

Mash mixture with a potato masher; stir in half-and-half; cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated.

Ladle into bowls, and serve with desired toppings.

You will also find this recipe on Recipezazz.com

Written By: kittencal on May 25, 2011 No Comment

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Plan ahead the roast must be refrigerated overnight

For extra flavor and reduced cooking time season the beef with pepper and garlic then brown in hot oil on all sides before adding to the slow cooker and refrigerating overnight

Servings 8

INGREDIENTS:

1 boneless beef chuck roast (about 3 pounds)

fresh ground black pepper, use as much as you like (do not use any salt to season the beef it will draw out the moisture)

1 to 2 teaspoons garlic powder

1 small onion,  finely chopped

1 small green or red bell pepper, seeded and chopped

1-1/2 cups barbecue sauce (use your favorite sauce)

3/4 cup apricot preserves

2 teaspoons Franks Red Hot sauce (or to taste)

3 large garlic cloves, minced (yes more garlic!)

1 tablespoon Dijon mustard

2 tablespoons brown sugar

sandwich buns, sliced in half

INSTRUCTIONS:———————————————
Cut the roast in quarters then place in the crock pot.
Sprinkle the roast with black pepper and garlic powder.
Sprinkle the chopped onion and bell pepper around the roast.
In a bowl combine the barbecue sauce with apricot preserves, hot sauce, fresh garlic, Dijon mustard and brown sugar; pour over the roast then turn the roast to coat in the sauce.
Cover and refrigerate overnight turning the roast a few times during refrigeration time.
The following day; cover crockpot with lid and cook on LOW setting for about 6-8 hours or until the meat is tender.
Remove the roast and slice thinly then return to the crock pot and stir with the sauce; cover and cook for another 30 minutes.
Skim the fat from the sauce.
Serve the sliced beef with the sauce on buns.
You will also find this recipe on Recipezazz.com
Written By: kittencal on March 29, 2011 One Comment

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Servings 8

INGREDIENTS:

1 boneless whole pork loin roast (3 pounds)

salt and fresh ground black pepper

1 teaspoon garlic powder (can use more)

oil, as needed for browning the roast

2 cups unsweetened pineapple juice

1 (8 ounce) can unsweetened crushed pineapple, undrained

1/2 cup packed brown sugar

1/2 cup cider vinegar

1/2 cup low-sodium soy sauce

1/4 cup cornstarch

1/3 cup cold water

INSTRUCTIONS:————————————-
Season the pork roast with salt, pepper and garlic powder; add to skillet and  brown roast in oil on all sides; transfer to slow cooker.
In a large bowl combine the pineapple juice, pineapple, brown sugar,
vinegar and soy sauce; pour over the roast.
Cover and cook on low setting for 6 to 8  hours or until a meat thermometer reads 160 degrees.
Remove roast and keep warm.
Let stand for 10 minutes before slicing.
Meanwhile strain cooking juices; transfer to a large saucepan.
Combine cornstarch and water until smooth; stir into cooking juices and simmer until thickened., serve with pork.
You will also find this recipe on Recipezazz.com
Written By: kittencal on March 2, 2011 No Comment

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You will need a 6-quart slow cooker for this, you can also make this in a Dutch oven and cook in the oven

Servings 4-6

INGREDIENTS:

3/4 cup all-purpose flour

2 teaspoons garlic powder

2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper

1/2 teaspoon cayenne pepper (or to taste)

4 pounds boneless beef short ribs

oil, as needed

2 tablespoons butter

1 large onion, chopped

4 large garlic cloves, minced

2 teaspoons chili powder

1-1/2 cups beef broth

3/4 cup red wine vinegar

3/4 cup packed brown sugar

1/2 cup Heinz chili sauce

1/3 cup ketchup

1/3 cup Worcestershire sauce

1/2 teaspoon each seasoned salt and fresh ground black pepper

INSTRUCTIONS:———————————–

In a large resealable plastic bag, combine the flour with 2 teaspoons garlic powder,  2 teaspoons seasoned salt 1 teaspoon black pepper and cayenne;

Add in the beef and shake to coat (you may need to do this in batches).

In a large skillet heat oil with 2 tablespoons butter over medium-high heat (use enough oil to coat the bottom of the skillet.

Add in beef and brown on all sides.

Transfer beef to slow cooker.

In the same skillet add in onion and all remaining ingredients; cook and stir until mixture comes to a boil; pour over ribs.

Cover and cook on low for 9-10 hours or until meat is tender.

You will also find this recipe on Recipezazz.com

Written By: kittencal on January 23, 2011 No Comment

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Servings 4-6

INGREDIENTS:

1/2 cup all-purpose flour

1-1/2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (can increase if desired)

1-1/2 teaspoons garlic powder

1-1/2 pounds round steak, cut into about 1-1/2-inch pieces

vegetable oil

1 small green bell pepper, seeded and chopped (or can use 2 large stalks celery, chopped)

1 medium onion, chopped

10 medium fresh mushrooms, sliced

3 carrots, shredded

3 garlic loves, minced

2 (14 ounce) cans diced tomatoes with juice

2 heaping teaspoons beef bouillon granules

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar, or to taste (start with 3 tablespoons and add in more to taste)

INSTRUCTIONS:—————————————-
In a shallow bowl, mix the flour with seasoned salt, pepper, cayenne and garlic powder.
Lightly coat the steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat (use enough oil to lightly coat the bottom of the skillet) add in bell pepper or celery, onion, carrots, mushrooms and garlic saute until tender (about 5 minutes until tender) remove and place into the slow cooker.
Add in the round steak pieces, and cook until lightly browned on all sides, then place into the slow cooker.
Mix in the tomatoes with juice, beef bouillon, Worcestershire sauce, and brown sugar.
Cover and cook 8 to 10 hours on low setting until the round steak is very tender.
You will also find this recipe on Recipezazz.com
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