Slow Cooker Collection

nc style pork bbq

dlmslp — Sat, 13 Sep 2008 08:54:45 -0700

internet

the menu: nc bbq, slaw, green beans with vidalia onions, fried green tomatoes, leftover corn on the cob, and cumcumber/onion salad.

i love eastern north carolina bbq and stop off of I95 on my way to myrtle beach to get some every year. eastern nc bbq is vinegar based and this version i made is leaner that what i get there, but still good. it is a combination of two internet recipes. the slaw i used is from a cookbook called hot dogs from almost heaven.

INGREDIENTS

crock pot nc style pork recipe
part 1-the rub:
3-6 lbs pork tenderloin
1 T paprika
2 T dark brown sugar
1/2 tsp salt and pepper

part 2-basic nc bbq sauce:
2 C cider vinegar
2 T salt
1/2 T cayenne pepper
1/2 T black pepper
1/2 T paprika
1 1/2 T red pepper flakes
1/2 C light brown sugar
1/2 T hot sauce

DIRECTIONS

mix the dry rub ingredients and rub over pork. put in large plastic bag for several hours or overnight. cook pork in crock pot on low 10-12 hours.

mix the ingredients for sauce and chill overnight.

when pork is done and tender, chop into fine degree. you can use a knife and fork. i cut it up into small pieces and shredded with clean hands. when finished pour desired amount of sauce over pork to taste. this sauce is sort of hot so be sure to test it to see what you like.

WV Cole Slaw:
1/2 head cabbage, finely shredded (i used a food processor-much easier). place in a 2 qt. bowl. in another bowl, blend together 1/2 cup mayo, 1 T vinegar, 2 T granulated sugar, and 2 T milk. whip with a fork or whisk. blend into shredded cabbage.

this is great for hot dogs also!

Sweet and Sour Meatballs

ALSW — Wed, 23 Apr 2008 06:12:30 -0700

About.com

I know, I know. The ingredient list might seem a little odd, but they're delicious! Always a great party food or dinner idea.

INGREDIENTS

2 lbs. precooked frozen meatballs
1 cup grape jelly
2 cups cocktail sauce

DIRECTIONS

Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot.

Turn heat to low until ready to serve, stirring occasionally. Serves 8-10

Sweet Potato Casserole

kiwitwist — Wed, 19 Mar 2008 12:17:36 -0700

http://southernfood.about.com/

I found this on http://southernfood.about.com/ a few years back. Now I am asked to make it every year for both Christmas & Thanksgiving. The picture is also from the website, not mine, but from the oven recipe.

INGREDIENTS

2 cans (18oz) sweet potatoes, drained and mashed (or fresh cooked sweet potatoes)
1/4 cup butter, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter, melted
I also throw on some mini marshmallows right before serving.

DIRECTIONS

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.
Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.
Serves about 6.

The Do's and Don'ts of Slow Cooking

ALSW — Wed, 06 Feb 2008 10:28:02 -0800

This article comes from Woman's Day Magazine and I thought it gave some pretty good advice.

Do spray the inside of the crock with a nonstick cooking spray before every recipe to prevent sticking and to make cleanup easier.

Do cut root vegetables into small cubes no larger than 1-inch squares to ensure they cook in about the same amount of time as the meat.

Do layer root vegetables on the bottom of the slow cooker beneath meat and poultry, as they cook more slowly.

Do fill the insert with solid ingredients first. Place the insert in the base, and then slowly add liquid to avoid splashing and heavy lifting.

Do brown meat on the stovetop before adding it to the slow cooker to add a deeper, richer flavor and color.

Do check food for doneness at the time suggested in the recipe for a minimum amount of cooking.

Do add tender vegetables, pasta, seafood, dairy products and fresh herbs in the last 30 to 60 minutes of cooking.

Do transfer leftovers to refrigerator or freezer storage containers within two hours after they finish cooking.

Do put fresh herb sprigs in a cheesecloth bag, then remove and discard the bag and the cooked, blackened herbs before serving.

Do precook ground meat and sausage to render out the fat before the meat is added to the slow cooker.

Don’t preheat an empty crock before adding food, unless specified in the directions.

Don’t use an extension cord-you’ll risk overturning the pot.

Don’t place frozen foods directly into the slow cooker unless a recipe specifically calls for it, as it throws off the heating of the contents.

Don’t use the slow cooker insert in the microwave or on the stovetop.

Don’t fill the cooker more than three-quarters full, as heated contents will expand, or less than half full, which will cause food to cook too rapidly.

Don’t add strongly flavored vegetables like broccoli until the end of the cooking cycle, so as not to flavor the entire pot.

Don’t stir or turn the food unless a recipe specifies that you do so.

Don’t add seasonings at the beginning of the cooking cycle. The flavor of dried herbs and spices will concentrate and fresh herbs will break down and dissolve.

Don’t wash the hot stoneware with cold water-it could crack the crock.

Don’t use abrasive cleansers or tools that might scratch the slow cooker’s surface.

Smokey Flavored BBQ ribs

Yo samity sam — Mon, 04 Feb 2008 21:22:02 -0800

Smoky-Flavored Barbequed Ribs straight out of Betty Crocker Slow Cooker Cookbook

3 1/2 lbs pork loin back ribs (we've used other varieties as well, and they're just as tasty)
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsps. liquid smoke (we used hickory flavored)
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola (we used regular Coca-Cola)
1 1/2 cups BBQ sauce (spicy is what I prefer)
1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything.
3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they're tender by then). Remove the ribs from slow cooker, and drain and discard the liquid.
4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.

Busy Day Beef Stew

Yo samity sam — Sun, 03 Feb 2008 20:01:19 -0800

INGREDIENTS:
* 6 large potatoes, pared and cut in pieces
* 6 large carrots, pared and cut in 1 1/2 inches
* 1 bag frozen onions (approx. 12 ounces), thawed
* 3 pounds of stew meat
* 1/3 cup soy sauce
* 1 tsp paprika
* 1/2 tsp. pepper
* 3 Tablespoons of flour
* 1 can (approx. 10 1/2 ounces) condensed beef broth
* 1 (8 oz.) can tomato sauce
* 1 tsp. salt

PREPARATION:
Layer potatoes, onions, and carrots in the bottom of the slow cooker; top with the meat then sprinkle with soy sauce, salt, pepper, and flour. Combine the beef broth and tomato sauce; pour over all. Cover and cook on LOW for 7 to 9 hours or 4 hour on HIGH.

Lightened Up Pulled Pork

Hootie — Thu, 31 Jan 2008 18:32:23 -0800

INGREDIENTS

3 lb. boneless pork tenderloin
1 large onion, chopped
2 cups barbecue sauce
2 1/2 tbsp. each: brown sugar and wine vinegar
8 to 10 potato or other soft rolls, split

DIRECTIONS
Prep time: 20 minutes ,
Cook time: about 5 hours (high) or 10 hours (low)

Trim fat from pork then cut into 3-inch cubes. Place in a large slow cooker with onion, barbecue sauce, brown sugar and vinegar. Cook on HIGH for 5 hours or LOW for 10 hours. Remove meat with a slotted spoon. Shred pork using 2 forks and stir in half the sauce. Place meat inside rolls and spoon remaining sauce over top; close sandwiches.

Makes 8 to 10 servings.

Nutrition Per Serving: (based on 9): 560 calories, 50 g protein, 10 g total fat (3.5 g sat., 0 g trans), 64 g carbohydrate, 3 g fiber, 22 g sugar, 120 mg cholesterol, 1130 mg sodium, 11 points

Wine Suggestion: Brassfield Syrah -
The ripe plum and cherry flavors of this bold Syrah make a silky counterpart to the BBQ pork. (And red wines are loaded with heart-healthy polyphenols!)

Slow Cooked Chipotle Beef & Potatoes

Hootie — Thu, 31 Jan 2008 18:23:40 -0800

INGREDIENTS

3 lb. Beef London broil,
trimmed of fat and cut into 2 1/2-inch cubes
1 lb. small white potatoes, halved
1 (10-oz.) can Hatch Diced Tomatoes with Green Chiles
1 (6-oz.) can tomato paste
1 (4-oz.) can Hatch Diced Green Chiles
1 cup chopped onion
1 to 2 tbsp. Art of Chipotle Gourmet Paste
2 tsp. Morton & Bassett Mexican Seasoning
1 tsp. garlic salt, or to taste
Warmed corn or flour tortillas

Optional toppers:
sliced avocado, crumbled cotija cheese,
sliced green onions, chopped tomatoes,
cilantro leaves

DIRECTIONS
Prep time: 15 minutes
Cook time: 4 to 5 hours (high) or 8 to 10 hours (low)

Place beef in a large slow cooker and add remaining ingredients except tortillas and optional toppers. Cover and cook in a slow cooker on HIGH for 4 to 5 hours or LOW for 8 to 10 hours. Remove beef and shred using 2 forks. Remove potatoes and cut into bite-size pieces. Add beef and potatoes back to slow cooker and toss lightly to coat with sauce, adding seasonings to taste. Serve in corn or flour tortillas with desired toppings.

Makes 8 to 10 servings.

Nutrition Per Serving: (based on 9): 740 calories, 54 g protein, 26 g total fat (9 g sat., 0 g trans), 70 g carbohydrate, 6 g fiber, 4 g sugar, 75 mg cholesterol, 1110 mg sodium, 16 points

Wine Suggestion: Lindemans Bin 99 Pinot Noir -
With its strawberry and spice flavors, this warm Aussie red helps soften the heat of our Chipotle Beef and Potatoes.

Braised Beef Sugo with Fresh Pasta

anned — Sat, 15 Dec 2007 21:09:22 -0800

I got this recipe from a card in a Williams Sonoma. It turned out great! Unfortunately I didn't have my camera to take pictures, and there aren't any available online or on the WS website (weird).

Ingredients:

3 lbs. beef chuck roast, cut into 1-inch pieces

Salt and freshly ground pepper, to taste

2 tbls. olive oil

1 large yellow onion, thinly sliced

3 garlic cloves, minced

2 jars (each 26 oz.) Pecorino Romano pasta sauce *I bought these at the store, they were expensive, but I did love the taste!

2 lb. fresh pasta, cooked (a thick, wide noodle works best)
Grated parmigiano-reggiano cheese for serving

Prep Time: 20-25 minutes | Cook Time: 8 1/2 hrs. | Serves: 8-10

1. Season beef with salt and pepper.

2. In a large frying pan over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, about 8 minutes per batch. Transfer the beef to the slow cooker.

3. Add the onion to the pan and cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup water and stir with a wooden spoon to scrape up the browned bits from the pan bottom. Add the garlic and cook for a minute. Transfer the onion mixture to the slow cooker, then stir in the pasta sauce. Cover and cook on low according to the manufacturer's instructions until the beef is tender and falling apart, about 8 hours.

4. Toss the sauce with the cooked pasta and transfer to a warmed platter. Garnish with cheese and serve immediately.

Slow Cooker Salsa Chili

ALSW — Tue, 20 Nov 2007 10:55:56 -0800

Slow Cooker Salsa Chili
From BettyCrocker.com

Prep Time:15 min
Start to Finish:8 hr 20 min
Makes:6 servings

1 lb lean (at least 80%) ground beef or ground turkey
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso® Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

Directions

1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.