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re: Anyone have any good crock pot recipes?
Posted on 10/6/13 at 5:16 pm to Gris Gris
Posted on 10/6/13 at 5:16 pm to Gris Gris
Easy chili recipe:
2 lb top sirloin trimmed of fat and cut into 3/4" pieces,
2*14 oz cans black beans, rinsed
14 oz can fire roasted tomatoes
8 oz can tomato sauce
4 oz can chopped green chiles
1 tbspn chili powder
1 tspn cumin
1 tspn dried oregano
Salt and cayenne to taste
Throw it all in a crockpot for like 8 hours on low. It's certainly not the best chili I have made, but it is an easy and healthy weekday dinner.
2 lb top sirloin trimmed of fat and cut into 3/4" pieces,
2*14 oz cans black beans, rinsed
14 oz can fire roasted tomatoes
8 oz can tomato sauce
4 oz can chopped green chiles
1 tbspn chili powder
1 tspn cumin
1 tspn dried oregano
Salt and cayenne to taste
Throw it all in a crockpot for like 8 hours on low. It's certainly not the best chili I have made, but it is an easy and healthy weekday dinner.
0
Posted on 10/8/13 at 12:51 pm to WarmBubble
Don't know if the OP is returning to this thread, but here's what I did with a pork shoulder roast.
I think it was about 5 or 6 lbs. I didn't look, but it was large.
I trimmed it a bit and seasoned it with PP's Pork and Veal Magic seasoning. Then, I floured it and browned it in olive oil. Removed it and put it in the crock pot.
Made a roux with the oil and drippings to a peanut butter color, but did not add any peanut butter. Then, I sauteed onions after which I added celery, bell pepper and garlic. No measured amounts, but rather the amounts to my liking.
I have a pork base that I order so I put some of that in about 2 cups of water and added it to the roux. Probably should have made a little more roux than I did. I used about a half cup of flour. Gravy had body, but for pork, it could have used a bit more and I could have added a little more water to this large roast.
Poured all of that over the roast with a little more of PP's seasoning and some white pepper. Put the pot on low and went to bed. Was cooked to my desired texture by morning. Let it cool and put it in the fridge. When the grease solidified, I removed it.
Darn delicious if you like pork roast and gravy. Rice and some sort of gravy would be included in my last meal request.
I think it was about 5 or 6 lbs. I didn't look, but it was large.
I trimmed it a bit and seasoned it with PP's Pork and Veal Magic seasoning. Then, I floured it and browned it in olive oil. Removed it and put it in the crock pot.
Made a roux with the oil and drippings to a peanut butter color, but did not add any peanut butter. Then, I sauteed onions after which I added celery, bell pepper and garlic. No measured amounts, but rather the amounts to my liking.
I have a pork base that I order so I put some of that in about 2 cups of water and added it to the roux. Probably should have made a little more roux than I did. I used about a half cup of flour. Gravy had body, but for pork, it could have used a bit more and I could have added a little more water to this large roast.
Poured all of that over the roast with a little more of PP's seasoning and some white pepper. Put the pot on low and went to bed. Was cooked to my desired texture by morning. Let it cool and put it in the fridge. When the grease solidified, I removed it.
Darn delicious if you like pork roast and gravy. Rice and some sort of gravy would be included in my last meal request.
Posted on 10/8/13 at 2:18 pm to WarmBubble
the best i've had i found somewhere online. it was for carnitas. basically a pork shoulder rubbed with olive oil, salt, pepper, cumin and oregano. place in crock pot and squeeze an orange out over it, drop in oranges and let cook. when done, shread and fry thin layers in a skillet to form a crust. ate on corn tortillas with a mix of onion, cilantro and jalepeno.
Posted on 10/8/13 at 4:58 pm to Gris Gris
Taco Soup
2 lbs. ground chuck
1 medium size onion chopped
1 bell pepper chopped
2 cans ranch style beans
2 cans whole kernel corn
1 can tomato puree
1 can Rotel
1 pkg. Hidden Valley Ranch dressing
1 pkg. Taco Seasoning
Salt and pepper
Brown meat seasoned with salt and pepper
add onions and peppers to meat until soft.
Mix meat mixture along with rest of ingredients into crockpot and set on low for about 4 hours.
Here's another...
Combo Bean Soup
1-lb. ground beef or venison
½-lb. ground sausage
1-lb. smoked sausage, sliced
1-32 oz. can pork & beans
1-16 oz. can red kidney beans
1-16 oz. can pinto beans
½-cup ketchup
½-cup brown sugar
½-cup barbecue sauce
1-med. onion, chopped
1-bell pepper, chopped
1-tsp. parsley flakes
1-tsp. salt
1-tsp. black pepper
Brown ground beef and sausage and drain. Sauté smoked sausage and add onion and pepper to sauté until tender. Mix all ingredients well and place in large crockpot. Cook for about 3-4 hours.
2 lbs. ground chuck
1 medium size onion chopped
1 bell pepper chopped
2 cans ranch style beans
2 cans whole kernel corn
1 can tomato puree
1 can Rotel
1 pkg. Hidden Valley Ranch dressing
1 pkg. Taco Seasoning
Salt and pepper
Brown meat seasoned with salt and pepper
add onions and peppers to meat until soft.
Mix meat mixture along with rest of ingredients into crockpot and set on low for about 4 hours.
Here's another...
Combo Bean Soup
1-lb. ground beef or venison
½-lb. ground sausage
1-lb. smoked sausage, sliced
1-32 oz. can pork & beans
1-16 oz. can red kidney beans
1-16 oz. can pinto beans
½-cup ketchup
½-cup brown sugar
½-cup barbecue sauce
1-med. onion, chopped
1-bell pepper, chopped
1-tsp. parsley flakes
1-tsp. salt
1-tsp. black pepper
Brown ground beef and sausage and drain. Sauté smoked sausage and add onion and pepper to sauté until tender. Mix all ingredients well and place in large crockpot. Cook for about 3-4 hours.
Posted on 10/9/13 at 11:15 am to CBLSU316
(no message)
This post was edited on 10/9/13 at 11:16 am
Posted on 10/9/13 at 1:47 pm to oompaw
Made a similar taco soup this weekend, though ours is simpler...mostly canned stuff. Pretty good with a cake of cornbread.
Posted on 10/9/13 at 1:58 pm to alajones
this thread might be better served in the OT
will be trying that carnitas recipe
quote:
lsujro
will be trying that carnitas recipe
This post was edited on 10/9/13 at 2:00 pm
Posted on 10/9/13 at 4:03 pm to Gris Gris
We have done this many times and my boys 9/5 love it.
Take roast that will fit the CP. cover with a jar of peperchinies - SP over the top. cover and slow 8 hours. I then pull it and add to a hogie bun with a few peppers. It is not a vinegar based taste at all.
I have tricked it up by stuffing with garlic and jalapeno and also adding onion to the mix, but the simple 2 ingredient way is really tasty
Take roast that will fit the CP. cover with a jar of peperchinies - SP over the top. cover and slow 8 hours. I then pull it and add to a hogie bun with a few peppers. It is not a vinegar based taste at all.
I have tricked it up by stuffing with garlic and jalapeno and also adding onion to the mix, but the simple 2 ingredient way is really tasty
Posted on 10/9/13 at 4:49 pm to McKinneyttu97
You would love Pioneer Woman's drip beef, then. The seasoning in the picture on that page is worth ordering. I order one salted and one unsalted b/c the salted is really salty. I just use a mix of the two because they're not exactly the same.
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