Cold Weather / Crock Pot recipes

[n423]

BBQ Pork

Ingredients:
•1 fresh pork shoulder, 5 to 7 pounds
• Salt and Pepper to taste
•1 1/4 cup vinegar
•1/2 cups ketchup
•1/2 cup bbq sauce
•1 1/2 tablespoons crushed red pepper
•Dash or 3 of Tabasco sauce

Preparation:
Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add vinegar. Cover and cook on LOW 9 to 12 hours. Remove from pot and pick meat from bones. Strain liquid, discard excess fat, and keep approximately 1 1/2 to 2 cups. Add remaining ingredients. Mix with minced meat and return to crock pot. Cover and cook on LOW for 1 to 2 hours longer.


We also like Taco Soup, Slow cooker ribs, and White Chicken Chili.

 

[DanB]

Sunday lunch favorite. You can set it on low and cook all night or high and half a day.

large crock pot. large roast that fills most of the crock pot. Carrots new potatoes. One options I used minced onions instead of chopping up onions. faster less tears.

put roast in the CP, skin and chop carrots(I like to leave them 1-2" long) quarter the new potatoes or half them depending on size. place both in crock pot. season with a little salt, pepper and Mrs. Dash. Throw in a bay leaf. add between a cup and two cups of water, depending on amount needed to provide ample moisture.

To quote Ron Popiel, "Just set it and forget it." come back to check for doneness. roast should fall apart with the pressure of a fork. Fix some rice, gravy, blue berry muffins, add in your favorite sides, prepare your bed. You will have food comma after eating.


I'll be doing a Deer roast later this year. Just need to come up with the deer first.

 

[HMT204]

Italian Beef Hoogie....

INGREDIENTS
3 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
2 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast or chuck roast

DIRECTIONS
1.Combine beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2.Place roast in slow cooker, and pour salad dressing mixture over the meat.
3.Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

If you like you can add the chesse of your choice. I like to put pepper jack cheese and melt it in the micro wave about 15 seconds. (The photo is of provolone cheese). I also toast the buns add banana peppers and put homemade garlic mayo on (amount of garlic is to your taste).

 

[Bierhunter]

Need a big crock pot for this one.

Ingredients:

Sauerkraut
Baby potatoes (stew potatoes)
cocktail onions
granny smith apples
Pork: country boneless ribs, loin roast, something similar.
Amber beer

Slice the apples into wedges and then cut the wedges in half (make bite sized pieces).

Make layers from the bottom up of the following.

Sauerkraut
apples, potatoes, and onions
pork

Repeat the layers until the crockpot is full with a final layer of sauerkraut over the top to keep everything moist. Then pour beer over it until it's even with the top.

Let cook all day slowly.

Remember. Only cook with beer that you are willing to drink on its own.

Enjoy.

Remember to open the windows and air out the house about an hour after eating.

 

[druryj]

Mary’s Tortilla Soup

3-4 boneless, skinless chicken breasts.
1 can beef broth
1 can chicken broth
1 can diced tomatoes
1 can Mexican Rotel
1 /2 cup chopped onion
¼ cup chopped red bell pepper
1 cup frozen corn
1 tspn chili powder
½ tspn cumin
¼ tspn black pepper
½ tspn garlic powder

Place chicken breasts in large stockpot, cover with water, bring to a boil and then simmer about 25 minutes until done. Remove chicken and set aside to cool. Reserve 2 cups of the water. Add all remaining ingredients to the reserved water and bring to a gentle boil, then simmer and cook approximately 30 minutes, stirring occasionally, until onion and bell pepper are tender. Meanwhile, shred the chicken and add it in during the last few minutes of cooking to heat through. Serve with corn tortilla chips and grated Monterrey Jack Cheese.

 

[druryj]

POBLANO CHILE, POTATO AND CORN SOUP

6 slices bacon, diced
6 poblano chiles, roasted, peeled and diced
1 onion, chopped
4 cloves garlic, minced
6 c chicken stock
2 ½ lbs Yukon Gold potatoes or Russets, cubed
2 c corn
1 c sour cream
3 tbspn fresh cilantro
1 tbspn cumin

In large stockpot, cook bacon until crisp; remove from pan. Add half the chiles and all the onion and cook until lightly browned. Add garlic; cook 1 minute. Add stock and potatoes. Bring to a boil; reduce heat and simmer 20 minutes. In batches, puree soup till smooth. Return to the pot and add remaining chiles, bacon, corn, sour cream, cilantro and cumin. Simmer about 5 minutes. Season with salt and pepper to taste and serve hot.

 

[bulbboy]

Printing all of these!