More Crockpot Mania 9 Recipes by brianjwood

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More Crockpot Mania 9 Recipes
Submitted by brianjwood on September 05, 2002 at 9:33 am

DESCRIPTION
More Crockpot Mania - 9 Recipes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I just found a new recipe file. Here is an odd selection. Have fun with your crockpot - you've been married to him long enough!
Cheers, Brian
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbecued Pork Steaks
Categories: Crockpot,Main dish
Yield: 6 Servings

6.00 Pork steaks (or chops)
1.00 t Fat
1.50 c Ketchup
1.50 c Water
0.25 c Vinegar
0.25 c Worcestershire sauce
2.00 t Salt
2.00 t Chili powder
2.00 t Paprika
1.00 t Pepper
0.50 t Accent
2.00 lg Onions,sliced very thin
1.00 t Salt
1.00 t Accent
0.25 t Pepper

Recipe by: 20 Use a 5 qt. crockpot. Place fat in crockpot and melt on HIGH. Add meat and turn to coat with fat. Season meat with mixture of last 3 ingred. Add all other ingred. Cook on LOW for 8-9 hrs.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Basque Lamb Stew
Categories: Crockpot
Yield: 4 Servings

----- basic stew =======================
1.50 lb lamb shoulder,Boneless
1.00 c Stock
0.75 c Onions,chopped
0.50 T Garlic cloves,crushed
----- this variation ===================
6.00 md Carrots,3/4" pcs
12.00 oz Turnips,3/4" pcs
0.25 t Thyme leaves
0.25 t Rosemary,crumbled
0.50 t Black pepper
1.00 c Chicken stock
2.00 T Flour

You may substitute pork shoulder or beef chuck for the lamb. Use
beef stock for beef, chicken stock for pork or lamb. Basic stew:
Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours.
To assemble: bring basic stew, vegetables, and spices to boil in
3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.

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Title: Beef Diablo
Categories: Crockpot,Ethnic,Meats
Yield: 4 Servings

4.00 lb Pot roast,boneless/beef arm
3.00 Potatoes,peeled/sliced
1.00 Onion,sliced
2.00 T Flour
1.00 T mustard,Prepared
1.00 T Chili sauce
1.00 T Worcestershire sauce
1.00 t Vinegar
1.00 t Sugar

Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce,Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). 4 to 6 servings
(about 3 quarts).

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Brute Force Chili
Categories: Meats,Casseroles,Crockpot
Yield: 1 Servings

E *****

Recipe by: "C. Baden" Approx 1 hour prep time. 2 to 24 hours cooking time. Please note that it won't fit in a 5 quart crock pot without letting it reduce (boil down) overnight. If you buy the Shredded Beef, make sure you let it cook at least 3 hours -- 6 or 12 hours is even better. (I start it the day before and let it cook all night.) This recipe is courtesy of Mike "Brutus" Dratch, former Chili Director at Electro-Sport. I have been tinkering with it ever since 1987... Brown these three ingredients with a little oil in a pan or two. 4-6 lbs Chuck roast. Chop it up into little bite-size pieces. I am now a firm believer in buying the "Shredded Beef" at your
supermarker butcher counter. (Cook as long as possible,like
6 hours or more.) Another alternative is to ask for the
coarse "chili" grind; not all butcher counters will be able
to do this. 1 TB or more Garlic powder. Or a dozen
or so cloves of fresh garlic. I usually just shake in more garlic powder (or fresh garlic from a jar) each time I put more meat in the pan. 1 Medium onion, diced into small pieces. I've been using red onions lately. Drain off the fat, then mix EVERYTHING in your pot: 16 oz can of stewed tomatoes. (A 14.5 oz can will do.) Last time around I used an 8 oz can of Mexican-style and an 8 oz can of Italian-style. 2-3 cup beef broth. We used 2 cans of Campbell's, but you could use bouillon. 1 pkg brown gravy mix 4 TB Cajun Seasoning. (Recipe originally called
for 1 oz California or New Mexico chili powder; New Mexico chili
powder will make the chili very spicy hot.) 2 TB ground Cumin. You'll find cumin and chili powder in the Mexican section, it's often cheaper that way. 1 TB Oregano or Italian Spices. 1tsp black pepper 1 TB Paprika. This is mostly for color. 1 beer Any kind. I used Coors "Cutter" most recently. 1 tbsp brown sugar 7 oz can diced green chilis. This is the larger of Ortega's two can sizes. 1 tsp dry mustard 6-10 yellow chili peppers. They come in a bottle. Cut off the stems, squeeze out most of the seeds, dice them up and throw them in. I used 8 last time around. 1 TB vinegar. We used the vinegar from the chili pepper bottle(above). 1 juice of a lime. Recipe originally called for 1 TB lime or lemon juice. Cook all this for at least two hours over a low fire. If it's not thick enough, thicken it with flour or cornstarch (we used flour); if needs to be thinned, add water or beer. The yellow chili peppers are optional. Obviously, all of these ingredients can be varied to taste. Brutus suggests getting a bottle of hot sauce, such as Tapatio or Louisiana Hot Sauce for those who like it a little spicy. (We got Red Devil La. Hot Sauce, but I didn't use it myself.) Also diced onions and/or shredded cheese on top is
good. (I put some cheddar on top every time.)
Brute Force Chili can trace its origin back to a chili cook-off
winner printed in a newspaper long ago. The current evolution is a guaranteed crowd-pleaser, and can be made as hot & spicy as you like it. "As is" it's a good tasty chili, made for rolling up in tortillas with lots of cheese and whatever else you like to eat your chili with. It should cook for at least 3 hours, 6 hours or overnight if you can spare the time. The longer it cooks, the more tender it gets,however you may get tired of the smell after a day of cooking it. When it's been cooking long enough, the meat gets so tender the chunks are literally falling apart. It's good, though. "Chili" Baden,
Institute for Chili Studies, Box 1792, Redondo Beach CA 90278

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Title: Chinese Country Ribs & Hill Country Ribs
Categories: Crockpot,Meats
Yield: 4 Servings

2.00 c Ketchup
2.00 T Honey
2.00 T White vinegar
2.00 T Soy sauce
0.25 t Five spice powder,(opt.)
1.00 sm Onion,finely,Chopped
2.00 t Fresh ginger,minced
1.00 Garlic clove,minced
1.00 t Cornstarch,dissolved in 1
-t col
4.00 lb Country ribs,,cut into
-individual=20
Hot rice,Cooked

Recipe by: 20 In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with hot cooked rice. HILL COUNTRY RIBS: Broil the ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared barbecue sauce and stir to coat ribs with the sauce. Cover and= slow cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the fat from the surface, pour into
a medium saucepan, and simmer until reduced to 1 cup.

(From Jean Allen - GRDG72B)

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Title: Mary's Hoisin Chicken
Categories: Poultry,Crockpot
Yield: 6 Servings

6.00 Chicken breast halves
-without skin
0.25 c Hoisin sauce
0.25 c Plum sauce
0.25 c Soy sauce
1.00 md Piece fresh ginger root
-thinly,Sliced
1.00 Lime,juice of *
3.00 T Cornstarch

Mix all the ingredients (except chicken) in a bowl. Add chicken;
coat well and put it all in a crockpot. Cook 5-6 hours on low. Serve with rice.

Recipe by: Mary Spero

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Title: Orange Glazed Chicken Breasts
Categories: Crockpot,Main dish,Poultry,Low-cal
Yield: 6 Servings

6.00 oz Orange juice,frozen
-concentrate --,Undiluted
0.50 t marjoram,Dried
6.00 Chicken breasts without
-skin -- excess fat
Removed
--,Boneless
0.25 c Water
2.00 T Cornstarch

Recipe by: Rival Crockpot Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in Crockpot. Pour remaining sauce over breasts. Cover; cook on Low 7 - 9
hrs (HIgh: 4 - 5 hrs). These are EXCELLENT!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com According to
their info: Cal 188 Fat 1g Carb 16g Chol 64mg Prot 26g Sodium 73mg

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Sacramento Beef Pot
Categories: Crockpot,Meats
Yield: 8 Servings

4.00 lb Roast
Chuck)
1.00 md Onion,sliced
6.00 md Potatoes,halved
6.00 sm Zucchini,sliced
1.00 Red pepper,sliced in rings
1.00 c (or beef broth),Red Wine
2.00 t Salt
0.25 t Pepper
1.00 Bay leaf
3.00 T Flour
0.33 c water,Cold

1. Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 tablespoons fat from skillet. Saute onion until soft in fat. 2. Place meat, sauteed onion, potato, azucchini, red pepper rings, wine, salt,pepper and bay leaf in slow cooker; cover. 3. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on heated platter and keep warm/ 4. Turn heat control to high. Combine flour and water in a cup;pour into liqudid in slow cooker; cover. Cook 15 minutes; pass sauce separately in heated gravy boat.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Thai Lemon Grass Chicken
Categories: Poultry,Crockpot
Yield: 1 Servings

3.00 lb Chicken and patted,Cleaned
-dry
1.00 c Water
1.00 sm Onion,minced fine
2.00 T Red pepper flakes
10.00 6" pieces of lemon grass
-stalk
Salt & pepper,To Taste
0.50 c Heavy cream
1.00 lb Fresh mushrooms,sliced thin

Stuff half the lemon grass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in and cook on low for 4 to 6 hours until the chicken is fork tender. Season with salt and black pepper to taste. Serve with rice and vegetables.
Save the stock for soup. If you prefer a creamier soup you can add sour cream to get the desired consistency or if you like more
authenticity, try coconut milk.

Formatted on July 4, 1996 by Jamie Calton.

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