I just bought 6 qt. slow cooker the other day and I would like to have some recipes. I prefer not to have too many ingredients. Thank you!
Slow cooker recipes needed
Beer-Braised Lamb Shanks
4 lamb shanks, 1 lb. each
salt and freshly ground pepper to taste
¼ cup vegetable oil
12 pearl onions, the size of golf balls, or vice versa
2 large carrots, peeled and diced large
1 large tomato, cored and finely diced
2 tbs. minced garlic
1 cup raisins
3 12-ounce bottles dark beer
pint meat stock
½ cup freshly ground sage
Put 'em all inna de crock and let 'er rip!
If you have time, brown the shanks in a skillet first.
2 pounds honeycomb tripe
2 cups chopped onions, divided
2 cups diced celery, divided
4 tablespoons Extra Virgin Olive Oil
1/4 cup white wine
2 cups chicken broth
3 tablespoons tomato paste
3 cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Freshly ground pepper, to taste
4 tablespoons Parmesan cheese
Wash tripe; place in a large sauce pan with 4 quarts water and 1/4 teaspoon salt, 1 cup onions and 1 cup celery; bring to a simmer; simmer 2 hours. Drain and cool. Cut into 1/2" strips.
In large covered fry pan, heat the olive oil; add remaining onions and celery, saute 5 minutes; add tripe; saute 5 minutes. Move everything into the crock-pot. Add wine, add chicken broth, tomato paste, garlic, parsley, basil, salt, cinnamon, nutmeg and pepper, cover and let 'er rip!
Hours later, sprinkle with Parmesan cheese before serving.
Beef roast with peeled and sliced carrots and potatoes with onion soup mix is delicious.
Beef roast with bbq sauce.
Pork roast and sour kraut.
Ready made spaghetti sauce tastes better if it simmers in a crock pot all day. I you buy already cooked meatballs, put them in first, otherwise you'll splatter the sauce.
1 1/2 lb Bones
4 pt Water, Cold
1 Wine glass Port Wine
Mace, small amount
Fat for frying
1. Remove the inside from the hare, being careful to save the thick blood.
2. Skin the hare, wipe it, and cut into joints. Put the joints in the refrigerator for the time being. Wash the head, heart, and liver in some cold salted water, put in the a crockpot with the blood and the washed bones.
3. Add four pints of cold water and a teaspoon of salt, and set the crockpot on high. After 60 minutes remove the scum, add the herbs tied in a piece of muslin, add also the pepper and mace.
4. Scrape and wash the carrot, peel the onion, and stick the cloves into it, and add these to the stock, reduce the heat to medium for at least 4 hours.
5. Flour the joints of hare, melt some butter or shortening in a pan, and fry the joints lightly so as to brown them slightly. Then place in a large brown jar or casserole. Mix some flour to a smooth paste with water. When the stock is ready three to four hours, remove the ehad, heart, liver, bones and vegetables. Skim off any accumulated fat. Add the thickening flour mixed with water, stir well and turn up to high for 30 minutes. If necessary add a few drops of browning.
6. Strain the resulting gravy over the fried hare, the hare should be just covered. Place in a moderately hot oven, and cook for about two hours. Just before serving, add to it the port wine.
7. To serve. Heap the hare into a large dish, pour some of the gravy round, the remainder is served separately. Serve with red current jelly.
NOTE the gravy should be quite thick. If Jehovah asks why you ate the hare's blood, tell him you were STARVING.
Hog's Trotters and Ears
6 pig's trotters (feet) split between the toes
6 pig's ears
8 cups water or vegetable stock
1 fennel bulb, roughly chopped
3 carrots, roughly chopped
1 small bunch sage
1 small bunch tarragon
1 small bunch rosemary
2 large onions, roughly chopped
6 bay leaves
1 small head celery (5 to 6 stalks) roughly chopped
3 lemons, cut in 1/2
1 loaf French bread
Place the pig's feet and ears into a large slow cooker along with fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery and lemons, and then cover ingredients with vegetable stock or water. Set the slow cooker to medium for a minimum of 6 hours, testing for tenderness with a knife as you go. The ears will be cooked before the feet, so remove them sooner or add them to the pot later. When the flesh is tender, remove the pot from the heat and let it rest in the cooking liquid for 20 minutes.
Serve the cooked trotters and ears with a ladle-full of broth from the pot and some crispy French bread.
PM me and let me know where I can send you an e-mail to the best variety of recipes available.
Slow-cooker Big Mac
Set the slow cooker on LOW.
Go to MacDonald's, get some Big Macs (as many as six)
Put the Big Macs in the slow cooker.
Whenever you get t o 'em, they're ready.
Slow-cooker Wilted Taco Salad
Set the slow cooker on LOW.
Go to Taco Bell and get a Taco Salad.
Put the Taco Salad into the slow cooker.
Anytime after one hour, the salad will be wilted.
I put this on another thread but it's really easy and good.
Beef with Beer
2lbs stewing beef
1 cup flour
1 package onion soup mix
1 tsp dried thyme
Shake everything together in a plastic bag or plastic container with a lid. Put it in the crock pot. Pour a bottle of beer over top. Turn on low.
When you get home, make potatoes or rice or egg noodles and a salad.