Wanted: Tried-N-True CrockPot recipes.

18 years ago

Hi Everyone! :-)

Will you please share your Easy, Tried-N-True CrockPot recipes with me???

I have a dear friend who is the mother of 4 (5 if you count her husband :-), and they are a *very* busy family. Dinner is her nightmareÂ I was surprised to discover that she does not own a CrocPot! How such a busy woman can survive without one is beyond me.

Soooo Â I want to give my friend a CrockPot along with several tried-n-true and easy recipes for her to start off with.

I thought I would share my 2 favorites Â these are delicious and as easy as they get.

1. Delicious Apricot Glazed Pork Roast. I throw in baby carrots and small potatoes and everything is delicious when we get home.

2. Honey Ribs. The recipes sounds like it will be too sweet Â but they are not. Delicious.

Thanks!

Jeri

Sort by:Oldest

Comments (4)

doucanoe
18 years ago
Jeri, Here is a link to a recent thread on this same subject. Several good ones posted.

Linda

Here is a link that might be useful: crockpot recipes thread
jeri
Original Author
18 years ago
Oh barnacles Â I feel stupid! Thanks Linda!
Related Discussions
Looking for crock pot recipes to help get me through the remodel
Q
Comments (24)
This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe
...See More
To die for crock pot recipes
Q
Comments (18)
seems like i got this recipe here and just made it in crock pot rather than oven. You can use any vegitables, any kind of meat, any cream soup, and the golden mushroom dried soup is the best. I think it is the combination of ginger ale and dried soup mix that makes it taste so good. No Peek Casserole 2 lbs stew meat ( i use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potato's. The smell as it's cooking is WONDERFUL Or: any kind of meat, any vegetables you want. Keep the ratio the same on the cream soup (any kind you want), onion soup mix (I use golden onion and itÂs great), and the ginger ale. Dump it all in a crock pot on low for about 5 to 8 hours. Makes any cut of meat tender and the gravy is wonderfulÂbut not enough of it.
...See More
RECIPE: I bought a big crock pot...recipes???????
Q
Comments (11)
Beef roast- 3-4 lb beef arm roast- for tenderness 3 cups water 1 medium chopped into slices yellow-and or- red onion 1 packet dry onion soup mix 1 small bag of baby carrots 5 white round potatoes chopped into cubes whit skins on-explain later 1 can of drained mushrooms(or 2 depending on how much you like them) 2 tbsp salt pepper seasoned to taste 2 tablespoon garlic powder- or you can replace salt with garlic salt 2-3 tablespoons of extra virgin olive oil basil,oregano,and any other of your favorite seasonings In crockpot mix together 2 cups water, half packet of onion soup mix, salt and pepper and any other seasonings. Put crockpot on high and let soup warm while we move to the next step Have a large skillet- big enough for the roast- place on stove with olive oil and turn stovetop to medium- let this heat up while your seasoning the beef First cut the beef roast in halves. Blot dry with a paper towel.. next take a knife and make slits in the beef against the grain all the way across just enough to score it for seasonings. season the beef the with the seasonings from above.. Braize the beef for about 5-8 minutes on each and everyside of the beef- until it has a nice brown coat. Once browned use a knife to poke slits through the beef to help the flavors cook through. Next step place the browned beef in the crockpot and put crock pot to either A) medium (will take apprx. 6-8 hours) B) leave it on high (apprx. 4-5 hours) Next in the skillet you had braized the beef in, add your potatoes, carrots, 1 cup water, the rest of the onion soup mix, the chopped onions, mushrooms as well as any seasonigs you desire leave skillet on medium and let simmer while coverd for apprx. 10 -15. This is why you leave the skins on the potatoes, it allows the potatoes to get soft yet the skin keeps them intact as they dont crumble..... yet. Once that has simmered simply pour into your crockpot. cooked for the alotted time. The roast and potatoes will be melt in your mouth, and with the onion/beef gravy on top will be flavorfull.
...See More
RECIPE: Wanted Tried and True ..Rye Bread
Q
Comments (4)
I obtained this from JoyceS' board several years ago. It is wonderful. The Best New York Rye Bread I find to make it lighter I always let it rise longer then what the bread machine allows. After the first kneading cycle, I will Reset my machine to start over (twice). A nice traditional New York Rye bread made much easier by using the bread machine. JoyceS's 1 cup plus 2 tablespoons warm water 1 1/3 tablespoons vegetable oil 2 tablespoons honey 1 teaspoon salt 2 2/3 teaspoons caraway seeds 1 1/3 cups rye flour 2 1/3 cups bread flour 1/4 cup vital gluten 1/4 cup dry milk 2 1/2 teaspoons active dry yeast Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White. Makes 1 1 1/2 pound loaf Note: What I do here is set my machine on the 'Dough Cycle'. I then form it to shape, let it rise some more then bake it.
...See More
doucanoe
18 years ago
No need to feel stupid! Hope you find a few you like!

And here is another for good measure! LOL

Crockpot Beef Stroganoff

1-1/2 lb stew meat cut into cubes
1T cooking oil
1 lb fresh mushrooms, sliced
1/4c minced onion
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/8 tsp dried thyme, crushed
1 bay leaf
1-1/2c beef broth
1/3c dry red wine
1 c sour cream
1/2c flour
1/4c water
4c hot cooked noodles or rice

In large skillet brown the beef in hot oil, drain. In crockpot combine
beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8-10 hours or on high 4-5 hours.
Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6

Linda
khandi
18 years ago
Here are two that are tried-and-true that we like very much!

Shredded Beef Fajitas

(Serves 3-4)

20 (1Â½-inch) cubes sirloin OR 1Â½ lbs boneless beef chuck)
Â¾ cup medium-hot salsa sauce
2 garlic cloves, minced
1 Tbsp dark brown sugar, packed
1 Tbsp soya sauce
Â¼ cup fresh cilantro (optional)
1 Tbsp fresh lime juice (optional)

Put everything in crock pot and cook on High for 4-5 hours or on Low for 8 hours. Shred meat with forks and return to sauce; cook on Low for 20-30 minutes for meat to soak up the sauce. Stir in cilantro and lime juice, if using. Serve on small soft corn tortillas with toppings of your choice (shredded lettuce, sour cream, roasted peppers, Spanish rice, etc).

**********************************

Sirloin Roast

2-3 lb sirloin tip roast
2-3 garlic cloves, quartered
2-3 tsp dried oregano
1Â½ tsp powdered thyme
Black pepper, to taste
2-3 Tbsp dry onion soup mix
Â½ cup medium-bodied dry red wine
1Â½ cups beef broth, divided

With a knife, make holes in roast and insert garlic clove quarters in each hole. Rub oregano, thyme, and a little pepper all over the roast. Let sit in refrigerator overnight.

Let roast come to room temperature for at least 30 minutes. In a skillet, brown roast on all sides; transfer to slow cooker. Pour Â½ cup beef broth into skillet and scrape up all the browned bits; pour into crockpot.

To crockpot, add remaining beef broth, red wine, and dry onion soup mix. Cover and cook on Low for 6-8 hours. Turn roast over halfway through cooking.

When done, let roast rest on platter (covered with foil) for 20-30 minutes to let juices redistribute. Put the roast broth into a small saucepan and thicken with a cornstarch/water mixture.

Wanted: Tried-N-True CrockPot recipes.

Comments (4)

doucanoe

jeri
Original Author

Related Discussions

doucanoe

khandi

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Wanted: Tried-N-True CrockPot recipes.

Comments (4)

doucanoe

jeriOriginal Author

Related Discussions

doucanoe

khandi

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

jeri
Original Author