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recipe_image_download.id | recipe_image_download.ts | recipe_image_download.source_content_type | recipe_image_download.hash_file_content | recipe_image_download.size | recipe_image_download.path | recipe_image_download.title | recipe_image_download.access | recipe.id | recipe.ts | recipe.title | recipe.ingredients | recipe.description | recipe.tags | recipe.instructions | recipe.author | recipe.author_location | recipe.servings | recipe.prep_time | recipe.cook_time |
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101 | 2019-01-27 22:56:10 | image/jpeg | 69f9cda96a79ba84175f74e974eeebe9b9439b82 | 38286 | /69/f9/cd/a9/69f9cda96a79ba84175f74e974eeebe9b9439b82.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/69/f9/cd/a9/69f9cda96a79ba84175f74e974eeebe9b9439b82.jpg | 139 | 2017-11-07 22:16:39 | Peach Graham Cracker Upside-Down Cake | • 3 medium peaches, peeled, pitted and sliced• 1/2 cup packed brown sugar• 1/4 cup butter, softened• 2 tablespoons snipped crystallized ginger or 2 teaspoons grated fresh ginger• 1 cup milk• 1/2 cup crushed graham crackers• 1 cup packed brown sugar• 1/2 cup butter, softened• 1 egg• 2 cups all-purpose flour• 1 teaspoon baking soda• 1/4 teaspoon salt• 1/4 teaspoon ground nutmeg • Ice cream, for serving |
Ginger and nutmeg add a nice touch of spice to this sweet upside-down cake that can be enjoyed any time of the year. It's best served warm with a dollop of vanilla ice cream on top. | desserts american dessert ginger sweet fruit cake peach savory graham cracker nutmeg | 1. Use a liner for the inside of your slow cooker.2. Add sliced peaches to the bottom.3. Heat brown sugar, butter and ginger over medium heat in a saucepan, until butter is melted and sugar is dissolved.4. Pour hot mixture over peaches and gently mix to coat.5. In a bowl, combine the milk and crushed graham crackers.6. In another bowl, mix together the 1 cup brown sugar and 1/2 cup butter on medium until combined.7. Beat in egg.8. In a separate bowl, combine flour, baking soda, salt and nutmeg.9. Add half of the flour mixture to butter mixture, beating on low until combined. Stir in graham cracker mixture. Beat in the remaining flour mixture just until combined.10. Spread batter over peach mixture in slow cooker.11. Cover and cook on high for 2 1/2 hours, until toothpick comes out clean.12. Serve with ice cream if desired. |
15 Minutes | 2 Hour(s) | ||||
102 | 2019-01-27 22:56:20 | image/jpeg | b6caf14327a93802628601999f1f5aac1175decd | 36747 | /b6/ca/f1/43/b6caf14327a93802628601999f1f5aac1175decd.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/b6/ca/f1/43/b6caf14327a93802628601999f1f5aac1175decd.jpg | 140 | 2017-11-07 22:16:53 | Simple Slow Cooker Applesauce (Kid Friendly!) | • 4 pounds (10 - 11 apples) naturally sweet apples, sliced• 1/4 cup unsweetened apple cider• 1 tablespoon fresh lemon juice | Applesauce is a classic childhood snack that is nutritious but filled with just enough natural sweetness that kids still enjoy it. Slow cooking a batch of applesauce over the weekend makes it quick and easy to ensure you're providing your student with a healthy snack option after school. | side dishes desserts american sweet fruit vanilla blueberry applesauce kids school | 1. Add all ingredients to slow cooker.2. Cover and cook on low for 5 hours or on high for 3 hours, until apples and skins are soft.3. Allow to cool before eating.To make a blueberry vanilla blend of applesauce: Follow same steps as above and add 2 cups blueberries, fresh or frozen and 1 tablespoon vanilla extract or vanilla bean paste. | 5 | 15 Minutes | 5 Hour(s) | |||
103 | 2019-01-27 22:56:26 | image/jpeg | 5eff0af21aa47433d6e9e1a8ead3736644b7293d | 43299 | /5e/ff/0a/f2/5eff0af21aa47433d6e9e1a8ead3736644b7293d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5e/ff/0a/f2/5eff0af21aa47433d6e9e1a8ead3736644b7293d.jpg | 141 | 2017-11-07 22:17:06 | Slow Cooker Bananas Foster | 12 bananas, cut into quarters2 tsp. grated lemon peel2 tsp. rum1 cup coconut flakes1 cup dark corn syrup1 tsp. ground cinnamon2/3 cup butter, melted¼ cup lemon juice¼ tsp. saltSlices of pound cake (or your pastry of choice)Vanilla Ice Cream (garnish) | A classic dessert made easy with your Crock-Pot® Slow Cooker. | dessert fruit bananas | Combine bananas and coconut flakes in your Crock-Pot® Slow CookerIn a separate bowl; combine corn syrup, butter, lemon juice, lemon peel, rum cinnamon, and saltPour mixture over bananas in slow cookerCover and Cook on LOW 1-2 hoursServe over pound cake or your favorite cake/pastryTop with vanilla ice creamEnjoy! | 12 | 5 Minutes | 2 Hour(s) | |||
104 | 2019-01-27 22:56:28 | image/jpeg | f65f6211ef879d2c00a1b7ac136dbd50b5a1f51e | 142273 | /f6/5f/62/11/f65f6211ef879d2c00a1b7ac136dbd50b5a1f51e.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f6/5f/62/11/f65f6211ef879d2c00a1b7ac136dbd50b5a1f51e.jpg | 143 | 2017-11-07 22:17:16 | Slow Cooker Pork Tenderloin and Herb Roasted Vegetables | 3 Tablespoons extra virgin olive oil 1 Tablespoons grated Parmesan 4 Tablespoons fresh rosemary, divided 1 Teaspoon minced garlic 3 Potatoes, washed (do not peel) 1 Cup baby carrots 1 Onion, chopped Salt and pepper to taste 1 Pork Tenderloin (about 1 1/2 Pounds) 2 Tablespoons Parsley 2 Teaspoon onion powder 2 Teaspoons garlic powder 2 Teaspoons seasoned salt ¼ Cup beef broth 2 Tablespoons vegetable oil |
Time on High : 3 hours and 30 minutes Time on Low: 5 hours I love making pork tenderloin in the Crock-Pot® slow cooker. This month I happened to have a ton of root vegetables and some fresh rosemary from my garden so I decided to use them in a tasty pork tenderloin recipe. The flavors played off of each other so well and even my little ones ate their vegetables. | main dishes potatoes carrots vegetables main dish pork tenderloin savory | 1. Place onions, carrot,s and potatoes in a medium sized bowl.2. Sprinkle with olive oil, Parmesan, half of the rosemary, an garlic. Add salt and pepper to taste. 3. Toss to coat all vegetables well.4. Place coated vegetables in the Crock-Pot® slow cooker.5. Combine parsley, onion powder, garlic powder, remaining rosemary and seasoned salt in a small bowl to create the rub.6. Rub pork tenderloin with seasonings.7. Add vegetable oil to a skillet over high heat. Oil is hot enough once it starts to ripple. Add pork tenderloin and sear for 1 to 2 minutes per side.8. Keep the pan hot while you place seared tenderloin over top vegetables in the Crock-Pot® slow cooker.9. Pour beef broth in hot skillet to deglaze, scraping up any brown bits. Pour juice in the Crock-Pot® slow cooker.10. Cover; cook on High for 3 hours and 30 minutes or on Low for 5 hours, or until pork tenderloin is cooked through and the vegetables are softened to your liking.11. Once done cooking, place pork on a serving platter and let sit (covered) for 10 minutes before cutting.12. Slice and serve with vegetables from Crock-Pot® slow cooker. Happy Cooking! |
CrockPotGirl | Phoenix, AZ, USA | 4 to 6 | 20 Minutes | 3 Hour(s) | |
105 | 2019-01-27 22:56:35 | image/jpeg | 256f731dc1f4e898150038d5d205157a55629b4a | 44163 | /25/6f/73/1d/256f731dc1f4e898150038d5d205157a55629b4a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/25/6f/73/1d/256f731dc1f4e898150038d5d205157a55629b4a.jpg | 179 | 2017-11-07 22:17:29 | Spicy Honey Chicken Teriyaki | 1 Medium yellow onion, thinly sliced2 Pounds boneless, skinless chicken thighs, cubed2 Teaspoons minced ginger4 Cloves garlic, minced1/4 Cup soy sauce1/4 Cup honey1 Cup chicken broth1 Teaspoon crushed red pepper flakes1 Teaspoon black pepper3 Tablespoons corn starch3 Tablespoons cold water | Time on High: 3 to 4 Hours Time on Low: 5 to 6 Hours A sweet, spicy, savory sauce covers tender chunks of chicken for a simple Asian dish with a kick! | asian chicken spicy rice soy sauce honey spice teriyaki | Place onions, chicken, ginger, and garlic in the bowl of a 6 Quart Crock-Pot® Slow Cooker. Pour soy sauce, honey, and chicken broth over chicken mixture, and sprinkle with red and black pepper. Cover and cook on high for 3 hours or low for 5 hours, until chicken is cooked through.In a small bowl, whisk together corn starch and water until no lumps remain. Pour corn starch mixture into Crock-Pot® with chicken, stirring constantly to incorporate. Cover and cook an additional 30 minutes on high until well thickened. Serve over rice or noodles. |
RRuiz85 | Hurlburt Field, FL, USA | 6 | 20 Minutes | 3 Hour(s) | |
106 | 2019-01-27 22:56:38 | image/jpeg | 5ce07e4a5128d6157a3f289bff4458e31f1c1f08 | 105251 | /5c/e0/7e/4a/5ce07e4a5128d6157a3f289bff4458e31f1c1f08.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5c/e0/7e/4a/5ce07e4a5128d6157a3f289bff4458e31f1c1f08.jpg | 180 | 2017-11-07 22:17:42 | Teriyaki Chicken | 5-6 boneless, skinless chicken breasts1 cup sugar1 cup light soy sauce ½ cup apple cider vinegar 1-2 garlic cloves, minced ½ tsp. ground ginger ¼ tsp. black pepper 2 tbsp. cornstarch 2 tbsp. cold water steamed white or brown rice, for serving optional: sesame seeds, for serving | Servings 5 Prep Time 10 Minutes Cook Time 8 Hour(s) Tags: asian main dishes chicken dinner soy sauce main dish lunch terriyaki japaneese savory Tweet Print Email Recipe Full Screen Exit Full Screen Teriyaki Chicken (2) Write Review Read Reviews 1 Picture Servings 5 Prep Time 10 Minutes Cook Time Tags: asian main dishes chicken dinner soy sauce main dish lunch terriyaki japaneese savory Tweet Email Recipe Ingredients 5-6 boneless, skinless chicken breasts1 cup sugar1 cup light soy sauce ½ cup apple cider vinegar 1-2 garlic cloves, minced ½ tsp. ground ginger ¼ tsp. black pepper 2 tbsp. cornstarch 2 tbsp. cold water steamed white or brown rice, for serving optional: sesame seeds, for serving |
asian main dishes chicken dinner soy sauce main dish lunch terriyaki japaneese savory | 1) Place chicken in the bottom of your Crock-Pot® slow cooker.2) In a bowl, combine sugar, soy sauce, apple cider vinegar, garlic, ginger and black pepper. Pour over chicken in your Crock-Pot® slow cooker and cover withlid.3) Cook on low for 8 hours, or until chicken is tender.4) Once tender, take chicken out and set aside. Do not remove the sauce from your Crock-Pot® slow cooker.5) In a small bowl, whisk together cornstarch and water. Pour into the sauce and stir together, making sure to turn your Crock-Pot® slow cooker temperaturesetting from low, to high. Let sauce thicken for 30 minutes.6) Shred the chicken and place back in with sauce, allowing it to heat thoroughly before serving with steamed rice. Sprinkle with sesame seeds, and enjoy! |
5 | 10 Minutes | 8 Hour(s) | |||
107 | 2019-01-27 22:56:40 | image/jpeg | 0d3e5059b0a7492f35dd21c2dd5db60761fdf524 | 161393 | /0d/3e/50/59/0d3e5059b0a7492f35dd21c2dd5db60761fdf524.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/0d/3e/50/59/0d3e5059b0a7492f35dd21c2dd5db60761fdf524.jpg | 181 | 2017-11-07 22:17:52 | Asian Steak | 2 to 3 Beef steaks, cut of your choice (fattier cuts will be more tender)1 Onion, sliced2 Teaspoons minced garlic ¼ Cup worcestershire sauce ¼ Cup soy sauce 2 Tablespoons sesame oil 2 Tablespoons Honey Salt & Pepper, to taste | Cook on Low: 4 to 6 hours Cook on High: 2 to 3 hours Making an Asian-inspired dish in the Crock-Pot® slow cooker is so easy with this versatile sauce. This is the recipe I use when making steak in my Crock-Pot® slow cooker. This recipe can easily be doubled! I always make extra and sauté leftover steak pieces with the sauce in a skillet with steamed broccoli and serve over rice. | asian main dishes beef soy sauce main dish steak honey sesame savory | 1. Chop onion and place in a 4 Quart Crock-Pot® slow cooker.2. Salt & Pepper steaks and place on top of onions. (overlap is okay!)3. Mix garlic, Worcestershire sauce, soy sauce, sesame oil, and honey in a small bowl.4. Pour sauce over steaks in the Crock-Pot® slow cooker.5. Add more Salt & Pepper, if desired.6. Cover and cook on LOW for 4 to 6 hours.NOTE: You can also place all ingredients except onions in a 1 Gallon plastic bag and marinate overnight. The next day place the sliced onions in the Crock-Pot® slow cooker, pour ingredients from bag over top and follow cooking directions. |
CrockPotGirl | Phoenix, AZ, USA | 3 | 10 Minutes | 2 Hour(s) | |
108 | 2019-01-27 22:56:48 | image/jpeg | db3b52f1ae740a2176f9f3733d476e8869e636b7 | 88876 | /db/3b/52/f1/db3b52f1ae740a2176f9f3733d476e8869e636b7.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/db/3b/52/f1/db3b52f1ae740a2176f9f3733d476e8869e636b7.jpg | 182 | 2017-11-07 22:18:06 | Thai Peanut Chicken | • 8 Chicken thighs cut into 1 inch cubes • ½ Teaspoon salt• 1 Onion, chopped• 1 Red pepper, chopped• 2 Carrots, chopped • 2 Cloves garlic, minced • 1 Tablespoon minced ginger• ½ Cup chicken broth• 1/3 Cup peanut butter• ¼ Cup sweet Thai chili sauce• 2 Tablespoons lime juice• 2 Tablespoons soy sauce • ¼ Cup chopped fresh cilantro• Lime wedges, for serving | Servings 4 to 6 Prep Time 15 Minutes Cook Time 6 Hour(s) Tags: asian main dishes chicken dinner soy sauce main dish ethnic thai peanut butter foodsaver freezer to slow cooker peanut chilli sauce seal to savor seal-to-savor soy savory Tweet Print Email Recipe Full Screen Exit Full Screen Thai Peanut Chicken (1) Write Review Read Reviews 1 Picture Servings 4 to 6 Prep Time 15 Minutes Cook Time Tags: asian main dishes chicken dinner soy sauce main dish ethnic thai peanut butter foodsaver freezer to slow cooker peanut chilli sauce seal to savor seal-to-savor soy savory Tweet Email Recipe Ingredients • 8 Chicken thighs cut into 1 inch cubes • ½ Teaspoon salt• 1 Onion, chopped• 1 Red pepper, chopped• 2 Carrots, chopped • 2 Cloves garlic, minced • 1 Tablespoon minced ginger• ½ Cup chicken broth• 1/3 Cup peanut butter• ¼ Cup sweet Thai chili sauce• 2 Tablespoons lime juice• 2 Tablespoons soy sauce • ¼ Cup chopped fresh cilantro• Lime wedges, for serving |
asian main dishes chicken dinner soy sauce main dish ethnic thai peanut butter foodsaver freezer to slow cooker peanut chilli sauce seal to savor seal-to-savor soy savory | 1. Season chicken with salt. Add to FoodSaver® bag with onion, red pepper, carrot, garlic, and ginger. 2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® slow cooker.3. To cook, add thawed ingredients to Crock-Pot® slow cooker.4. Stir chicken broth with peanut butter, chili sauce, lime juice, and soy sauce until blended. Add to Crock-Pot® slow cooker. 5. Cover, cook on low heat setting for 6 to 8 hours or until chicken is cooked and tender. 6. Garnish with cilantro and serve with lime wedges.Quick Tips: Serve with steamed rice or rice noodles if desired. |
4 to 6 | 15 Minutes | 6 Hour(s) | |||
109 | 2019-01-27 22:56:54 | image/jpeg | 2a5e5c7f548265d339846aec58977e549026df2c | 13821 | /2a/5e/5c/7f/2a5e5c7f548265d339846aec58977e549026df2c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/2a/5e/5c/7f/2a5e5c7f548265d339846aec58977e549026df2c.jpg | 183 | 2017-11-07 22:18:16 | Asian Scented Chicken in a Pot | 4 Pounds chicken, preferably free-range 3 1/4 Ounces ginger 9 1/2 Ounces lime juice 2 Ounces lemon grass 1 Cup chicken broth Red pepper sauce, to taste Salt and pepper, to taste 5 Ounces baby corn 3 1/4 Ounces cherry tomatoes 3 1/4 Ounces Paris mushrooms 16 Ounces purple-fleshed potatoes | Time on High: 3 hours Time on Low: 5 hours | asian main dishes chicken ginger main dish soup and stews savory | Clean and truss chicken. Cover; cook for 5 hours on Low or 3 hours on High in the Crock-Pot® slow cooker with the chicken broth. The broth can be substituted with two or three bouillon cubes and the same amount of water. Add the ginger cut in thick pieces, the citronella split in two, and half of the pressed lime.Season with salt, pepper, and pepper sauce. All of the vegetables have different cooking times so add them gradually. Purple-fleshed potatoes: cook 2 hours Baby corn: cook 1 hour Tomatoes and mushrooms: cook 30 minutes Before serving, add the remaining lime. Adjust the salt, pepper, and pepper sauce to taste. |
2 to 4 servings | 15 Minutes | 3 Hour(s) | |||
110 | 2019-01-27 22:57:03 | image/jpeg | dc337008eec948a732877c0404aee3544709abd0 | 13426 | /dc/33/70/08/dc337008eec948a732877c0404aee3544709abd0.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/dc/33/70/08/dc337008eec948a732877c0404aee3544709abd0.jpg | 184 | 2017-11-07 22:18:28 | Asian Chicken | 1 Green pepper, cut into strips 1 Yellow pepper, cut into strips 1 Onion, chopped 2 Cloves garlic, minced 8 Ounces water chestnuts-canned, drained, and sliced 4 1/2 Ounces whole mushrooms- jarred and drained 1/2 Teaspoon ground ginger 4 to 6 Chicken breasts, boneless 4 Tablespoons hoisin sauce 1 Teaspoon cayenne pepper | Time on High: 4 hours Time on Low: 8 hours | asian main dishes chicken main dish mushroom cayenne pepper tangy | Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms, and ginger in stoneware.Stir to blend.Place chicken breast on top of vegetables.Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper.Cover; cook on Low for 8 hours or High for 4 hours. | 15 Minutes | 4 Hour(s) | ||||
111 | 2019-01-27 22:57:11 | image/jpeg | 516925c3c3d307ec63aa1749c96126d7a49f1473 | 56039 | /51/69/25/c3/516925c3c3d307ec63aa1749c96126d7a49f1473.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/51/69/25/c3/516925c3c3d307ec63aa1749c96126d7a49f1473.jpg | 185 | 2017-11-07 22:18:42 | Slow-Cooked Thai Peanut Chicken | • 1 small red or orange bell pepper, sliced• 1 small yellow bell pepper, sliced• 1 white onion, chopped• 2 pounds skinless chicken breasts• 1/2 cup chunky or crunchy peanut butter• 1 tablespoon lime juice• 1/2 cup chicken broth• 2 tablespoons of honey• 1/4 cup soy sauce• 2 garlic cloves, minced• 1 small piece fresh ginger• 1/2 teaspoon crushed red pepper flakes• Brown rice or noodles (optional)• Large butter lettuce leaves for lettuce wraps (optional)• 1/4 cup crushed peanuts for topping• 1/4 cup diced cilantro, for garnish |
The perfect combination of nutty and sweet, this Thai peanut chicken dish is satisfyingly delicious. It can be served over a bed of rice or noodles, or in large lettuce leaves as lettuce wraps. | asian chicken thai main main course savory tangy | 1. Add the peppers and chopped onion to the bottom of your slow cooker.2. Top with chicken breasts.3. In a food processor, combine peanut butter, lime juice, chicken broth, honey and soy sauce until smooth and creamy.4. Pour over chicken and vegetables.5. Add garlic, fresh ginger and red pepper flakes.6. Cover and cook on low for 6 hours or on high for 3 to 4 hours.7. Remove chicken from slow cooker and dice or shred.8. Return to slow cooker and mix well with sauce.9. Serve over rice or noodles, or in lettuce wraps.10. Top with crushed peanuts and cilantro.11. Enjoy!Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish. |
3-4 | 6 Hour(s) | ||||
112 | 2019-01-27 22:57:18 | image/jpeg | 9ddd0779ed3ce0de0b44ba1927c072be234d9563 | 59695 | /9d/dd/07/79/9ddd0779ed3ce0de0b44ba1927c072be234d9563.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/9d/dd/07/79/9ddd0779ed3ce0de0b44ba1927c072be234d9563.jpg | 186 | 2017-11-07 22:18:53 | Vietnamese Pho: Beef Noodle Soup | • 3 pounds beef bones (knuckle, leg or marrow)• 1 onion, halved• 2-inch piece of ginger root, peeled and halved• 3 cloves• 2 pods star anise• 1 cinnamon stick• 1 cardamom pod (optional)• 1 1/2 teaspoons coriander• 1 1/2 teaspoons fennel• 1/2 teaspoon salt• 1/2 teaspoon sugar• 1 tablespoon fish sauce• 3 quarts water | As authentic as the bowls of pho you'd find from the street carts along the main roads of Hanoi and Ho Chi Minh City, this beef and noodle soup is filled with flavor and rich spices. | asian soups & stews soup broth beef noodles noodle soups and stews savory tangy vietnamese pho | 1. Boil beef bones in a large pot with water over high heat for 5 minutes.2. Meanwhile, char onion and ginger on baking sheet under your oven's broiler for 5 to 10 minutes, until lightly charred.3. Drain bones and rinse them of anything that formed, place them in the bottom of your 5- to 6-quart slow cooker.4. Carefully remove skin from ginger root. Place in slow cooker with onion and beef bones.5. Add cloves, star anise, cinnamon stick, cardamom pod, coriander, fennel, salt, sugar and fish sauce to your slow cooker.6. Add 3 quarts of water.7. Cover and cook on low for 8 hours or overnight. |
4 | 15 Minutes | 8 Hour(s) | |||
113 | 2019-01-27 22:57:20 | image/jpeg | 0d3e5059b0a7492f35dd21c2dd5db60761fdf524 | 161393 | /0d/3e/50/59/0d3e5059b0a7492f35dd21c2dd5db60761fdf524.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/0d/3e/50/59/0d3e5059b0a7492f35dd21c2dd5db60761fdf524.jpg | 188 | 2017-11-07 22:19:06 | Spicy Asian Short Ribs | 3 to 4 Pounds beef short ribs 1/2 Cup soy sauce 1/3 Cup brown sugar 1/4 Cup rice vinegar 1 Teaspoon garlic, minced 1 Teaspoon ground ginger 1 Teaspoon sesame oil 1/2 Teaspoon crushed red pepper flakes 1 cup carrots cut into 1 inch chunks ½ head of cabbage, cut into quarters 2 Tablespoons cornstarch ¼ Cup green onions, coarsely chopped | Time on High: 5 minutes Time on Low: 8 to 10 hours A delicious and tender dish that cooks all day in a spicy Asian sauce. The meat is succulent and savory. The meal is complete with a bed of carrots and cabbage that are infused with the amazing sauce. | asian main dishes spicy beef dinner ribs main dish sesame | Trim excess fat from ribs and place on top of vegetables. Mix together the soy sauce, sugar, vinegar, garlic, ginger, sesame oil, and red pepper. Pour over ribs in Crock-Pot® slow cooker. Place carrots and cabbage on top. Cook on low for 7 to 8 hours. Transfer the cabbage, short ribs, and carrots to plate and cover with foil. Skim the fat from the cooking liquid and discard. Turn the Crock-Pot® slow cooker to high. In a small bowl, whisk together the cornstarch with ¼ Cup of water until smooth. Whisk into the cooking liquid and cook until thickened. Spoon the sauce over the short ribs and vegetables and sprinkle with the green onions. |
bstanleybooks | Blackfoot, ID, USA | 6 to 8 | 15 Minutes | 8 Hour(s) | |
114 | 2019-01-27 22:57:27 | image/jpeg | 1db29aa893bcff1b78a29881585c11fdbb7e78b9 | 53929 | /1d/b2/9a/a8/1db29aa893bcff1b78a29881585c11fdbb7e78b9.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1d/b2/9a/a8/1db29aa893bcff1b78a29881585c11fdbb7e78b9.jpg | 190 | 2017-11-07 22:19:19 | Asian Barbecue Pulled Pork | 3 Cloves garlic, minced1 Tablespoon ginger, grated1 Teaspoon Chinese 5 spice powder ¼ Cup soy sauce, low sodium ¼ Cup hoisin sauce 1 Teaspoon sesame oil 2 Teaspoon chili garlic paste (optional) 2 Tablespoon tomato paste 1 Cup chicken broth, low sodium 2 Pound boneless pork shoulder (Boston butt) Fresh cilantro, garnish (optional) | Time on High: 4 hours Time on Low: 8 hours The perfect balance of Asian flavors create a delicious and unique twist on the classic pulled pork. Leftovers are great on salad, in a quesadilla or pita. | asian main dishes main dish pork pulled pork barbecue tangy | 1. Wisk together the first 7 ingredients (garlic through tomato paste) as well as half of the chicken broth in a small bowl. 2. Place pork in a large zip lock bag or glass dish and cover with marinade. 3. Refrigerate for several hours or overnight. 4. Place pork and marinade in a slow cooker and cook on Low for 8 hours or on High for 4 hours. 5. Remove pork from Crock-Pot® slow cooker and let rest for 20 minutes. 6. Place remaining ½ Cup of chicken broth in the Crock-Pot® slow cooker and cook on High for 30 minutes. 7. Meanwhile, remove fat cap and shred the pork using two forks. 8. Add shredded pork back into the sauce and serve. 9. Garnish with fresh cilantro if you wish |
Grand Rapids, MI, USA | 4 to 6 | 15 Minutes | 4 Hour(s) | ||
115 | 2019-01-27 22:57:29 | image/jpeg | c7a110312a0315aa91b7b72abbc59293b7ee8ca0 | 57821 | /c7/a1/10/31/c7a110312a0315aa91b7b72abbc59293b7ee8ca0.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c7/a1/10/31/c7a110312a0315aa91b7b72abbc59293b7ee8ca0.jpg | 193 | 2017-11-07 22:19:31 | Caribbean Pork Chops | 1 Teaspoon ground all spice 1 Teaspoon freshly ground black pepper 1 Teaspoon ground cinnamon 1/2 Teaspoon ground nutmeg 2 Teaspoons dried thyme 1/2 Cup scallions, finely chopped 3 Tablespoons soy sauce 2 Tablespoons fresh ginger | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours | main dishes main dish pork caribbean pork chops soy tangy | In a food processor, combine all of the herbs and spices with the scallions, soy sauce, fresh ginger, chile pepper, garlic, sugar, and salt, and process to a coarse paste. Coat the pork chops with the paste and place in the Crock-Pot® slow cooker. Cover and cook on high for 6 to 8 hours. | 4 | 15 Minutes | 4 Hour(s) | |||
116 | 2019-01-27 22:57:38 | image/jpeg | faa99739f41b1ef4bafe32a50b4e363de199b008 | 23587 | /fa/a9/97/39/faa99739f41b1ef4bafe32a50b4e363de199b008.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/fa/a9/97/39/faa99739f41b1ef4bafe32a50b4e363de199b008.jpg | 194 | 2017-11-07 22:19:44 | Caribbean Chicken Stew | 1 1/2 Pounds chicken breast1 Tablespoon extra virgin olive oil1 1/4 Teaspoons salt1 Teaspoon pepper1 Teaspoon cumin1 Teaspoon dried thyme1/2 Teaspoon all spice 1 Bay Leaf1 Cup onion, chopped1 Jalapeno, minced2 Garlic cloves, minced1 Can coconut milk1 1/2 Cups chicken stock, unsalted2 Sweet potatoes, peeled and cubed1 Can chickpeas, drained and rinsed1 lime, juiced1/3 Cup cilantro, chopped |
Time on Low: 6 to 7 hours Time on High: 3 to 4 hours This is a colorful chicken stew that is slow cooked with Caribbean spices and coconut milk which makes a delicious broth. The addition of sweet potatoes and chickpeas gives the dish a nice chunky texture and slight sweetness. | chicken main dish caribbean stew coconut milk soups and stews savory | 1. Season chicken with 1/2 Teaspoon salt, 1/2 Teaspoon pepper, 1/2 Teaspoon cumin, 1/2 Teaspoon thyme, and 1/4 Teaspoon all spice. Sear on each side for 2 minutes in oil over medium high heat. 2. Place chicken in Crock-Pot® slow cooker along with remaining seasonings, onion, jalapeno, garlic, coconut milk, and chicken stock. Cook on high for 3 hours or low for 7 hours. 3. Remove chicken and shred, then add shredded chicken back in along with the sweet potatoes and chickpeas, cook on high for 30 min or low for 1 hour 4. Right before serving, add in lime juice and cilantro, enjoy! |
April611 | Murfreesboro, TN, USA | 4 | 20 Minutes | 3 Hour(s) | |
117 | 2019-01-27 22:57:47 | image/jpeg | 6398736d9d4f6f6ae0e2e886f518a4254ee9e114 | 84636 | /63/98/73/6d/6398736d9d4f6f6ae0e2e886f518a4254ee9e114.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/63/98/73/6d/6398736d9d4f6f6ae0e2e886f518a4254ee9e114.jpg | 195 | 2017-11-07 22:19:57 | Caribbean Risotto | 3 Tablespoons olive oil 1 Small onion, minced 1 Large garlic clove, minced 1 Red bell pepper, seeded and chopped 1 Small can diced green mild chilis 1/2 Teaspoon gro, und ginger 1/2 Teaspoon ground cumin 1/2 Teaspoon allspice 1/2 Teaspoon oregano 1 1/2 Cups arborio rice 2 Cups vegetable stock or water 1 Can black beans, drained and rinsed 1 Tablespoon brown sugar 1/2 Teaspoon salt 1/4 Teaspoon pepper 1 Can sliced mangoes, diced and reserve juice 1 Tablespoon lime juice |
Time on High: 2 hours Time on Low: 3 hours A vegetarian dish that can be used for either a side or a main, incorporating the flavors of the Caribbean cooking along with a traditional Italian risotto. Great with jerk chicken and a jicama salad. | italian vegetarian main dishes side dish rice main dish caribbean savory | Heat oil in a large skillet over medium heat. Add onion, garlic, bell pepper, and diced green chili's. Cook until softened, about 5 minutes. Stir in ginger, cumin, allspice, and oregano and cook for one minute.Transfer mixture to the Crock-Pot® slow cooker. Add rice and stir to coat with oil.Stir in beans, stock, brown sugar, salt, and pepper. Cover; cook on Low for 3 hours or High for 2 hours.About 10 minutes before serving reserve 1/2 cup of diced mango's for garnish.Stir in the rest of the diced mangoes, mango juice, and lime juice.Allow to cook another 10 minutes. To serve, mound on platter and garnish with the reserved diced mango's. |
Karrie | Mukilteo, WA, USA | 4 to 6 | 20 Minutes | 2 Hour(s) | |
118 | 2019-01-27 22:57:52 | image/jpeg | db6b9391383ad5c09e8c5ee513e9f84c866bdc2f | 18217 | /db/6b/93/91/db6b9391383ad5c09e8c5ee513e9f84c866bdc2f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/db/6b/93/91/db6b9391383ad5c09e8c5ee513e9f84c866bdc2f.jpg | 196 | 2017-11-07 22:20:09 | Very Veggie Minestrone | 2 Tablespoons olive oil 1 medium onion, diced 3 cloves garlic, minced 2 stalks celery, diced 1 large carrot, diced 2 Cups green beans, ends trimmed, cut in 1/2 inch pieces 1 Teaspoon dried Italian seasoning Salt & pepper to taste 2 cans (14 oz each) fire-roasted diced tomatoes 2 cans (14 oz each) low-sodium vegetable or chicken broth 1 can (15 oz) white beans, drained & rinsed 1 medium zucchini, diced Parmesan cheese rind 1 Cup fresh spinach Prepared basil pesto Grated Parmesan cheese |
Time on High: 3 to 4 hours on high Time on Low: 4 to 6 hours on low This was the result of an attempt to incorporate more vegetables into my family's diet as well as at least one meat-free meal a week. | american side dish soup vegetable main dish white beans zucchini parmesan caribbean savory | 1. Heat the olive oil in a 10 inch or larger skillet. Saute onions and garlic until softened, add celery, carrot and green beans. Let soften slightly before seasoning with salt, pepper and Italian seasoning. 2. Heat Crock-Pot® slow cooker on high. Add the diced tomatoes, broth, zucchini and Parmesan cheese rind, followed by sauteed vegetables. 3. Heat on high for one hour, then reduce heat to low and cook 4 to 6 hours. Additional broth or water may be added as needed. 4. Shortly before serving add fresh spinach and beans. 5. To serve: Ladle soup in each bowl, top with a dollop of basil pesto and sprinkle with the grated Parmesan cheese. |
NavyBrat913 | Washington, DC, USA | 4 to 6 | 30 Minutes | 3 Hour(s) | |
119 | 2019-01-27 22:58:03 | image/jpeg | ddd20208581e878c6c3122df297dd16319d53984 | 44888 | /dd/d2/02/08/ddd20208581e878c6c3122df297dd16319d53984.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/dd/d2/02/08/ddd20208581e878c6c3122df297dd16319d53984.jpg | 198 | 2017-11-07 22:20:22 | Chicken and Butternut Squash Curry | • 1 to 2 pounds pre-peeled and pre-cut butternut squash• 3 pounds boneless skinless chicken thighs• 1 (16 ounce) bag frozen pearl onions• 1 (16 ounce) bag frozen peas• 1 (13.5 ounce) can coconut milk• 1 (6-ounce) can tomato paste• 1 tablespoon curry powder• 2 teaspoons salt, or to taste• Coconut flakes, for garnish• Chili flakes, for garnish | This rich and flavorful curry takes just five minutes to prepare, thanks to the pre-peeled and pre-chopped butternut squash that this recipe calls for. Slow-cooked to perfection, this warm curry dish makes for the perfect weeknight meal. | indian main dishes chicken curry squash butternut tangy | 1. Combine butternut squash, chicken thighs, pearl onions, peas, coconut milk, tomato paste and salt.2. Cover and cook on high for 6 hours.3. Mix well, until all chicken is broken up.4. Serve warm and top with coconut and chili flakes, if desired. | 4 | 5 Minutes | 6 Hour(s) | |||
120 | 2019-01-27 22:58:12 | image/jpeg | b61f66c5b135512947026176246be9aa81f052b4 | 137067 | /b6/1f/66/c5/b61f66c5b135512947026176246be9aa81f052b4.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/b6/1f/66/c5/b61f66c5b135512947026176246be9aa81f052b4.jpg | 199 | 2017-11-07 22:20:36 | Indian Style Chickpeas with Cauliflower | • 6 cups medium cauliflower florets• 4 cups cubed potatoes • 1 can (540ml/19-oz) chickpeas, drained and rinsed• 1 onion, chopped• 2 cloves garlic, minced• 1 tbsp. curry powder• 1 tbsp. minced ginger• ½ tsp salt• ½ tsp pepper• 1 cup peas• 1 cup canned diced tomatoes• ¼ cup tomato paste• 2 tbsp. Indian curry paste• 2 tbsp. butter (room temperature)• 2 tbsp. chopped fresh cilantro (optional)• Lemon wedges, for serving (optional) |
Servings 4-6 Prep Time 15 Minutes Cook Time 4 Hour(s) Tags: indian potatoes dinner main dish lunch ethnic curry foodsaver freezer to slow cooker crockpot recipes chickpeas steamed rice cauliflower savory Tweet Print Email Recipe Full Screen Exit Full Screen Indian Style Chickpeas with Cauliflower (0) Write Review 1 Picture Servings 4-6 Prep Time 15 Minutes Cook Time Tags: indian potatoes dinner main dish lunch ethnic curry foodsaver freezer to slow cooker crockpot recipes chickpeas steamed rice cauliflower savory Tweet Email Recipe Ingredients • 6 cups medium cauliflower florets• 4 cups cubed potatoes • 1 can (540ml/19-oz) chickpeas, drained and rinsed• 1 onion, chopped• 2 cloves garlic, minced• 1 tbsp. curry powder• 1 tbsp. minced ginger• ½ tsp salt• ½ tsp pepper• 1 cup peas• 1 cup canned diced tomatoes• ¼ cup tomato paste• 2 tbsp. Indian curry paste• 2 tbsp. butter (room temperature)• 2 tbsp. chopped fresh cilantro (optional)• Lemon wedges, for serving (optional) |
indian potatoes dinner main dish lunch ethnic curry foodsaver freezer to slow cooker crockpot recipes chickpeas steamed rice cauliflower savory | 1. Stir cauliflower, potatoes, chickpeas, onions, and garlic with curry powder, ginger, salt and pepper. Scrape into FoodSaver® Bag. Add peas to another FoodSaver® Bag. 2. Seal both FoodSaver® Bags and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.3. To cook, add thawed contents of cauliflower from the FoodSaver® Bag, diced tomatoes, tomato paste, curry paste and butter to Crock-Pot® Slow Cooker. 4. Cover, cook on low heat setting for 4-6 hours or until potatoes are tender, adding peas in the last 10 minutes of cooking. Garnish with chopped fresh cilantro and serve with lemon wedges if desired.Quick Tips: You can also serve over steamed rice. |
4-6 | 15 Minutes | 4 Hour(s) | |||
121 | 2019-01-27 22:58:22 | image/jpeg | 6760eba1dd558b00945ed71ff1b70b6d574d2db0 | 23163 | /67/60/eb/a1/6760eba1dd558b00945ed71ff1b70b6d574d2db0.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/67/60/eb/a1/6760eba1dd558b00945ed71ff1b70b6d574d2db0.jpg | 203 | 2017-11-07 22:20:46 | Crock-Pot® Slow Cooked Ziti | 29 Ounce can tomato puree14 1/2 Ounce can of diced tomatoes with basil, drained1 Can mushrooms, drained1 Small onion, chopped1 Small pepper, chopped15 Ounce container of cottage cheese or ricotta 1 Egg 11/2 Cups of mozzarella 1/2 Cup Parmesan cheese 2 Cups of uncooked ziti 1 Pound loose sweet sausage 2 Tablespoons fresh parsley Basil and oregano to taste | Time on High: 1 hour and 30 minutes Time on Low: 2 hours I made this with the casserole Crock-Pot® and loved it! | italian main dishes pasta casserole cheese ziti mozarella ricotta savory | Cook ziti until al dente or firm. Fry sausage in skillet on stove with pepper and onion. Once sausage is browned add puree, diced tomatoes, mushrooms, and spices. Heat through. Add pasta to sauce. Blend cottage cheese or ricotta with 1 egg, Parmesan cheese, and 1 Cup of mozzarella cheese. Scoop 1/2 of the sauce and pasta in bottom of Crock-Pot® slow cooker. Cover with cheese mixture Cover with rest of sauce, pasta, & meat mixture. Top with remaining 1/2 Cup of mozzarella cheese , sprinkle with a little more Parmesan cheese, parsley, and spices to taste. Cover; cook on High for 1 hour and 30 minutes or 2 hours on Low. |
Cabinlady1 | Stittville, NY, USA | 8 to 10 | 30 Minutes | 1 Hour(s) | |
122 | 2019-01-27 22:58:23 | image/jpeg | 4f9d389a50db8807d698c2fa2bdd4a44a0f24089 | 12171 | /4f/9d/38/9a/4f9d389a50db8807d698c2fa2bdd4a44a0f24089.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/4f/9d/38/9a/4f9d389a50db8807d698c2fa2bdd4a44a0f24089.jpg | 206 | 2017-11-07 22:20:59 | Italian Style Roast | 4 Pounds chuck roast12 Ounces tomato paste, canned4 Teaspoons garlic, minced2 Envelopes dry onion soup mix1 Tablespoon fresh oregano1 Tablespoon fresh thyme2 Teaspoons salt2 Teaspoons black pepper32 Ounces diced tomatoes, canned2 Onions, chopped4 Carrots, chopped2 Potatoes, chopped2 Stalks celery, sliced4 Bay leavesNoodles | Time on High: 4 to 5 hours Time on Low: 8 to 10 hours From my family to yours! | italian tomatoes pasta main dish onion soup mix savory | Mix together all ingredients except roast.Place roast in the Crock-Pot®slow cooker. Add soup mixture.Cover; cook on Low 8 to 10 hours or on High 4 to 5 hours. Remove bay leaves before serving.Serve over pasta. | 6 to 8 servings | 15 Minutes | 4 Hour(s) | |||
123 | 2019-01-27 22:58:25 | image/jpeg | 5c28ed98f489dbb459b5bb0c224f205acd024100 | 32919 | /5c/28/ed/98/5c28ed98f489dbb459b5bb0c224f205acd024100.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5c/28/ed/98/5c28ed98f489dbb459b5bb0c224f205acd024100.jpg | 207 | 2017-11-07 22:21:12 | Italian Wedding Soup with Three Cheese Tortellini | 9 Ounces package refrigerated three cheese tortellini1 Package frozen Italian style meatballs1/2 Onion, thinly slicedJuice of one lemonPinch of salt2 1/2 Cups kale, chopped1 Teaspoon dried basil1 Teaspoon minced garlic6 Cups chicken stock1 Cups celery, choppedPinch of sugarDash of pepper | Time on High: 1 hour Time on Low: 3 hours Meatballs, cheese filled tortellini and a delectable broth make this soup the easiest and tastiest you will ever serve. Beautiful enough for a wedding or special occassion but easy enough for a busy weeknight. | italian side dish soup main dish soup and stews tortellini sides dishes savory | Combine all ingredients in the Crock-Pot® slow cooker.Turn on High for 1 hour. Switch the unit to Low for 3 hours. Stir occasionally. | CherylL | Wake Forest, NC, USA | 8 | 10 Minutes | 4 Hour(s) | |
124 | 2019-01-27 22:58:27 | image/jpeg | a02cde314ab1ad2fda73b324f94ed2047e45d9ef | 23051 | /a0/2c/de/31/a02cde314ab1ad2fda73b324f94ed2047e45d9ef.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/a0/2c/de/31/a02cde314ab1ad2fda73b324f94ed2047e45d9ef.jpg | 210 | 2017-11-07 22:21:25 | Polenta Sausage Casserole | 1 ½ Cups marinara sauce 1 Pound precooked polenta log, cut into ¼ inch thick rounds 8 Ounces bulk spicy Italian sausage, casing removed 1 Cup roasted red peppers, thinly sliced 8 Ounces green beans, trimmed and cut into 1 inch pieces ¼ Cup finely grated Parmesan cheese 3 Tablespoons finely chopped fresh parsley | Time on High: 3 to 4 Hours Time on Low: 5 to 6 Hours Not your average casserole! Green beans spicy sausage, and polenta give a fresh kick to this delicious dish! | italian main dishes main dish sausage marinara casserole crock polenta savory | 1. Spread half of marinara sauce onto the bottom of the Casserole Crock™ stoneware. Arrange polenta slices in a single layer over the sauce. Top with bits of sausage, then peppers. Spread remaining marinara sauce over peppers, making sure all the polenta is covered with sauce. Top with green beans. 2. Cover; cook on LOW 5 to 6 hours or HIGH 3 to 4 hours or until sausage is cooked through and green beans are tender. Let stand 10 minutes before serving. Sprinkle with Parmesan and parsley. Tip: For the best results, use a marinara sauce with a thicker consistency to avoid any excess liquid in the finished casserole. If you only have thin marinara sauce on hand, use only 1 Cup. |
CrockPotKitchen | Boca Raton, FL, USA | 4 | 15 Minutes | 3 Hour(s) | |
125 | 2019-01-27 22:58:38 | image/jpeg | 2af531b32b482e767ce2dce7466df088b5c9935c | 169987 | /2a/f5/31/b3/2af531b32b482e767ce2dce7466df088b5c9935c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/2a/f5/31/b3/2af531b32b482e767ce2dce7466df088b5c9935c.jpg | 219 | 2017-11-07 22:21:40 | Apple Butter BBQ Baby Back Ribs | • 1 rack of baby back ribs• salt and pepper• 2 small gala apples, cored and sliced• 1/2 sweet onion, sliced in ½ inch rounds • 1 cup water• 1 cup BBQ sauce• 1/2 cup unsweetened apple butter | It’s fall, so the flavors of apples and barbecue are especially appealing. I adore the tantalizing scent of these Apple Butter BBQ Baby Back Ribs and the way the ingredients meld while slow cooking. Get ready to try this autumnal delight! | main courses main dishes apple ribs main dish butter bbq sweet barbecue main course savory tangy baby back rib | 1. Cut the membrane off the back of the ribs. Use a paring knife to gently cut along the edge and then peel off.2. Season both sides of ribs with salt and pepper.3. Layer ribs, apples and onions in the bottom of the Crock-Pot® slow cooker. 4. Turn on low for 4 1/2-6 1/2 hours, rotating the ribs halfway through.5. Remove the ribs from the Crock-Pot® slow cooker and place on a baking sheet. Remove apples and onions with a slotted spoon and drain the liquid. Return the apples and onions to the bottom of the Crock-Pot® slow cooker.6. Mix together BBQ sauce and apple butter. Pour over one side of the ribs and return to the Crock-Pot® slow cooker, sauce side down. Pour the rest of the sauce over the top. 7. Cook for another 30 minutes.8. Remove from the Crock-Pot® slow cooker and serve. |
serves 4 | 10 Minutes | 5 Hour(s) | |||
126 | 2019-01-27 22:58:50 | image/jpeg | 83745b77a59477df605862ba0b911c4e454a2c16 | 121350 | /83/74/5b/77/83745b77a59477df605862ba0b911c4e454a2c16.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/83/74/5b/77/83745b77a59477df605862ba0b911c4e454a2c16.jpg | 222 | 2017-11-07 22:21:54 | Ham with Pineapple Glaze | 3 to 5 Pound ham10 to 12 Whole cloves8 Ounce can sliced pineapples4 Ounce jar maraschino cherries1 Teaspoon maraschino cherry juice2 Tablespoons of brown sugar | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours Why wait for the holidays when you can cook this delicious flavorful ham anytime. It’s simple to make and it leaves your house smelling amazing. Save room for leftovers. | american main dishes main dish pork sweet ham pineapple christmas thanksgiving | Pierce ham with whole cloves on all sides with until they are evenly distributed. Then place the ham in the Crock-Pot® slow cooker.In a medium bowl, drain the juice from the sliced pineapples and add 2 Tablespoons of brown sugar and 1 Tablespoon of maraschino cherry juice. Stir together until they become a glaze. Then pour the glaze on top of the ham. Next arrange the pineapple rings on top of the ham and place a maraschino cherry in the center of each pineapple ring. Cover and set on Low for 6 to 8 hours or on High for 3 to 4 hours. Before serving the ham remove the cloves. |
CrockPotQueen11 | Rotterdam, NY, USA | 6 to 8 | 5 Minutes | 3 Hour(s) | |
127 | 2019-01-27 22:58:53 | image/jpeg | 15b84ba72398bbc337b3836a0797754a68074150 | 6881 | /15/b8/4b/a7/15b84ba72398bbc337b3836a0797754a68074150.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/15/b8/4b/a7/15b84ba72398bbc337b3836a0797754a68074150.jpg | 223 | 2017-11-07 22:22:06 | Triple Chocolate Surprise | 1 Envelope chocolate cake mix8 Ounces sour cream1 Envelope instant chocolate pudding mix1 Cup chocolate chip morsels3/4 Cup oil4 Eggs1 Cup water | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours Triple the chocolate, triple the pleasure! | dessert chocolate sweet cake pudding | Spray the stoneware with nonstick cooking spray or lightly grease.Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl. Pour into Stoneware.Cover; cook on Low 6 to 8 hours or on High 3 to 4 hours. | 8 to 10 | 5 Minutes | 3 Hour(s) | |||
128 | 2019-01-27 22:58:54 | image/jpeg | 7b75109fc0427b18c495706553302f309d544309 | 130625 | /7b/75/10/9f/7b75109fc0427b18c495706553302f309d544309.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/7b/75/10/9f/7b75109fc0427b18c495706553302f309d544309.jpg | 230 | 2017-11-07 22:22:17 | Crock-Pot® Chicken Tandoori | 1 to 2 pounds of boneless, skinless chicken tenderloins, cut into 1 inch pieces1 Teaspoon chili powder1 Teaspoon cumin powder1 Teaspoon tandoori powder1 Teaspoon Hungarian paprika1/2 Teaspoon each of salt and pepper1/2 Cup chopped onions1/2 Cup chopped green bell peppers1 Tablespoon chopped garlic2 Tablespoons fresh, chopped cilantro1 (6 Ounce) can of tomato paste1 Stick of butter1 Cup of chicken broth |
Time on High: 4 to 6 hours Time on Low: 6 hours Mildly spicy, tender bites of chicken in a yummy tandoori sauce. If you love to try new recipes and get out of your comfort zone this is the ideal recipe for you! | main dishes chicken spicy dinner middle eastern tandoori mild savory | 1. First step: Mix chopped chicken with chili powder, cumin powder, tandoori powder, and Hungarian paprika. Mix well and add salt and pepper. 2. Second step: Melt the stick of butter, and add bell pepper, onion, garlic and tomato paste. Mix well, and blend with chicken mixture.3. Third step: Place in Crock-Pot® slow cooker, and cover with 2 Tablespoons of fresh, chopped cilantro and 1 cup of chicken broth.4. Cover and cook for 4 to 6 hours on High, or 6 hours on low. Serve over rice. Also, tastes great with a side Naan bread. |
MommaT | Houston, TX, USA | 4 to 5 | 5 Minutes | 4 Hour(s) | |
129 | 2019-01-27 22:59:03 | image/jpeg | c9b0ae8fd43847c8b409a5c7537eac8a711e90a0 | 19479 | /c9/b0/ae/8f/c9b0ae8fd43847c8b409a5c7537eac8a711e90a0.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c9/b0/ae/8f/c9b0ae8fd43847c8b409a5c7537eac8a711e90a0.jpg | 231 | 2017-11-07 22:22:29 | Sweet and Spicy Pork Chili | 3 Pork chops1 Cup diced onions4 to 5 garlic clovesSteak and chop seasoning/rub (enough to cover each chop)Seasoned salt1 Can corn1 Can of black beans2 Tablespoons concentrated chicken stock1 Cup Thai sweet chili sauce2 Glasses water | Time on High: 4 to 6 Hours Time on Low: 7 to 8 hours This delicious dish is so simple to make, and can be tailored to what's available very easily. It's an indulgence to come home to at the end of a long day. The only one who suffers is the poor dog who is in the house, tortured by the smells coming from the kitchen. | main dishes corn soup chili spicy main dish pork soup and stews black beans sweet thai sweet and spicy | Rub the seasonings on each side of the chops and place in Crock-Pot® slow cooker.Add all other ingredients except corn and black beans.Set timer to LOW for 7 hours.When you come home, take two forks and shred the pork, open, strain, and add the beans and corn, and set timer to LOW for one more hour. | BeAStar27 | Atlanta, GA, USA | 4 to 6 | 5 Minutes | 4 Hour(s) | |
130 | 2019-01-27 22:59:05 | image/jpeg | b762f9bbb3009bd98d42cfa41017c24f91bb4629 | 81918 | /b7/62/f9/bb/b762f9bbb3009bd98d42cfa41017c24f91bb4629.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/b7/62/f9/bb/b762f9bbb3009bd98d42cfa41017c24f91bb4629.jpg | 234 | 2017-11-07 22:22:40 | Sweet and Spicy Chicken | 3 Chicken breasts cut into strips1 Bell pepper sliced into strips1 Jalapeno pepper, seeded and diced1/2 Tablespoon crushed red pepper3 Tablespoons honey1 Container chicken stock, or homemade if you like1 Container baby portabella mushrooms1 Cup orange juice | Time on High: 1 hour Time on Low: 2 hours | main dishes chicken romantic dinner spicy mushrooms dinner main dish peppers sweet sweet and spicy orange honey | Roast the peppers in the oven for 20 minutes and then add everything into the Crock-Pot® slow cooker and cook for 1 hour. About half an hour in the Crock-Pot® slow cooker stir everything around. After one hour on high, switch it to low and let simmer for 2 hours, stirring occasionally. After it finishes getting all sweet and sticky, add the mixture atop either grits or rice, sprinkling it with sesame seeds. Garnish with fresh garden peppers. |
FuzzyChef | Atlanta, GA, USA | 4 to 6 | 20 Minutes | 3 Hour(s) | |
131 | 2019-01-27 22:59:07 | image/jpeg | deeeadcfa59f3af8a2cd9ef268b363d8bb6a20e4 | 23619 | /de/ee/ad/cf/deeeadcfa59f3af8a2cd9ef268b363d8bb6a20e4.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/de/ee/ad/cf/deeeadcfa59f3af8a2cd9ef268b363d8bb6a20e4.jpg | 235 | 2017-11-07 22:22:54 | Cajun Pot Roast | 3 Pound boneless chuck roastCajun seasoning1 Cup chopped green bell pepper1 Cup sliced carrots1 Cup chopped parsnip1 Cup chopped rutabaga1 Cup chopped turnip1 Cup chopped white mushrooms1 Cup green beans 2 inches1 Medium yellow onion chopped1 Cup corn1 Can of diced tomatoes 14 Ounces1 Can of diced tomatoes with jalapeno chilies2 Tablespoons of hot sauce1 Teaspoon of sugar1/2 Teaspoon black pepper3/4 Cup of water |
Time on High: 4 to 6 Hours Time on Low: 6 to 8 Hours This is a recipe that my mom showed me how to make and I have made it for many years and now my daughter prepares it for her family. | main dishes spicy main dish mushroom roast beef chuck roast cajon parsnip rutabaga turnip | Season both sides of the chuck roast with the Cajun seasoning, place into the Crock-Pot® then and in the rest of the ingredients ending with the water. | NannyNan | Rohnert Park, CA, USA | 4 to 6 | 30 Minutes | 4 Hour(s) | |
132 | 2019-01-27 22:59:16 | image/jpeg | 30dcc9f15b21d10a772211f3c86e8eb4c44c1747 | 100999 | /30/dc/c9/f1/30dcc9f15b21d10a772211f3c86e8eb4c44c1747.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/30/dc/c9/f1/30dcc9f15b21d10a772211f3c86e8eb4c44c1747.jpg | 252 | 2017-11-07 22:23:05 | Barbecued Pulled Pork Sandwiches (2) | 2 1/2 Pounds pork roast14 Ounces barbecue sauce, your favorite1 Teaspoon brown sugar1 Tablespoon fresh lemon juice1 Medium onion, chopped8 Hamburger buns or hard rolls | Time on High: 5 to 6 hours Time on Low: 10 to 12 hours Perfect for any potluck or gathering. | main dishes main dish pulled pork barbecue pork roast potluck tangy | Place the pork roast in the Crock-Pot® slow cooker.Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.Remove the pork roast from the stoneware and pull the meat into shredded pieces.Pour out any liquid in the stoneware and combine pork with the remaining ingredients in the Crock-Pot® slow cooker.Cook on High for 2 hours. Serve the barbecue pork on hamburger buns or hard rolls. |
6 to 8 | 10 Minutes | 5 Hour(s) | |||
133 | 2019-01-27 22:59:21 | image/jpeg | 24be795b7b805ee219d9cc9d61eb6740c58e0f26 | 93894 | /24/be/79/5b/24be795b7b805ee219d9cc9d61eb6740c58e0f26.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/24/be/79/5b/24be795b7b805ee219d9cc9d61eb6740c58e0f26.jpg | 255 | 2017-11-07 22:23:18 | Carolina Barbecued Pork | 2 Onions, quartered2 Tablespoons brown sugar1 Tablespoon paprika2 Teaspoons salt1/2 Teaspoon pepper4 to 6 Pounds boneless pork butt or shoulder roast2/3 Cup cider vinegar4 Teaspoons Worcestershire sauce1 Teaspoon red pepper flakes1 1/2 Teaspoons sugar1/2 Teaspoon dry mustard1/2 Teaspoon garlic salt1/4 Teaspoon cayenne pepperHamburger bunsCole slaw, optional but recommended | Time on High: 5 to 6 hours Time on Low: 10 to 12 hours Nothing like Carolina Barbecued Pork! Summer would not be the same without it. Pair this with cole slaw and you will be in Heaven. | main dishes main dish pork sandwich cole slaw bb1 barbecue tangy | Place onions in stoneware.Combine brown sugar, paprika, salt and pepper. Rub over roast. Place roast over onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.Refrigerate remaining vinegar mixture.Cover; cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onions.Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches. |
8 to 10 | 15 Minutes | 5 Hour(s) | |||
134 | 2019-01-27 22:59:28 | image/jpeg | 57741c8b84824b681259d23848d017c49c3ad9fa | 32676 | /57/74/1c/8b/57741c8b84824b681259d23848d017c49c3ad9fa.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/57/74/1c/8b/57741c8b84824b681259d23848d017c49c3ad9fa.jpg | 256 | 2017-11-07 22:23:30 | Baby Back Ribs | 2 to 4 Racks baby back ribs, cut into 3 or 4 pieces each2 to 4 Cups barbecue sauce2 to 3 Onions, chopped | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours | main dishes ribs main dish barbecue barbecue sauce baby back ribs tangy | Place ribs in Crock-Pot® slow cooker. Top with onion and barbecue sauce. Cover and cook on Low for 6 to 8 hours or on High for 4 to 6 hours, or until meat is tender. To serve, cut ribs between bones and coat with extra sauce as desired. | 6 to 8 servings | 10 Minutes | 4 Hour(s) | |||
135 | 2019-01-27 22:59:35 | image/jpeg | e87fcb2053fa3fc4f0bb03620fd8a1b5b8d1c01a | 33842 | /e8/7f/cb/20/e87fcb2053fa3fc4f0bb03620fd8a1b5b8d1c01a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/e8/7f/cb/20/e87fcb2053fa3fc4f0bb03620fd8a1b5b8d1c01a.jpg | 257 | 2017-11-07 22:23:40 | Orange Chicken | 1 tsp salt1 tsp ground cumin1 tsp ground paprika1/2 tsp ground coriander1/4 tsp freshly ground pepper8 bone-in skinless chicken thighs3 oranges3 tbsp honey1 tbsp olive oil2 tsp apple cider vinegar3 cloves garlic, chopped1 tbsp all-purpose flour1 1/4 cups rice, cooked2 tbsp fresh chopped cilantro (optional)1 tbsp water | Cook Time 6-8 hours LOW | chicken rice paprika cumin orange tangy coriander | In a small bowl, combine salt, cumin, paprika, coriander and pepper; rub all over chicken thighs. Add to Crock-Pot® 4-Quart stoneware.Juice one of the oranges to get about 1/4 cup juice; in a small bowl, combine juice with honey, olive oil, vinegar and garlic. Pour over chicken.Thinly slice remaining oranges into rounds and add to slow cooker.Cover and cook on LOW for 6 to 8 hours or until chicken is tender; remove chicken from slow cooker and leave the remaining liquid inside the stoneware. Skim fat from juices in stoneware. In a small bowl, whisk together flour with 1 tbsp water; add this mixture to remaining liquid in slow cooker and combine. Cook on HIGH for 30 minutes or until sauce is thickened.Serve chicken with sauce over rice. Sprinkle with cilantro (if using). |
8 | 15 Minutes | 6 Hour(s) | |||
136 | 2019-01-27 22:59:45 | image/jpeg | 77bdd5a7399d410914f09b8109cca33f010d974f | 30913 | /77/bd/d5/a7/77bdd5a7399d410914f09b8109cca33f010d974f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/77/bd/d5/a7/77bdd5a7399d410914f09b8109cca33f010d974f.jpg | 258 | 2017-11-07 22:23:54 | Honey, Ginger and Soy Ribs | 1/4 cup soy sauce2 tbsp honey2 tbsp rice wine vinegar1 tbsp ketchup4 tsp minced fresh gingerroot2 baby back ribs (about 4 lb/2 kg)2 green onions, sliced diagonally1 1/4 cups rice, cooked | Cook Time 6 Hours LOW | ginger ribs honey soy tangy | In a bowl, combine soy sauce, honey, rice wine vinegar, ketchup and ginger; cover ribs in marinade mixture and place in the refrigerator for 2 hours or overnight. Transfer ribs and marinade to Crock-Pot® 6-Quart stoneware.Cover and cook on LOW for 6 hours or until bones move easily within the meat and meat is very tender.Cut into 3-bone portions and arrange on serving platter; sprinkle green onions over top. Serve with rice. |
4-6 | 10 Minutes | 6 Hour(s) | |||
137 | 2019-01-27 22:59:56 | image/jpeg | 92d20d2321504182fc5d447ae0efa4ff16ed1dad | 114593 | /92/d2/0d/23/92d20d2321504182fc5d447ae0efa4ff16ed1dad.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/92/d2/0d/23/92d20d2321504182fc5d447ae0efa4ff16ed1dad.jpg | 259 | 2017-11-07 22:24:08 | Slow Cooker BBQ Chicken | • 3-4 Boneless, Skinless Chicken Thighs or Breasts• 1 Onion, sliced• 1 c. BBQ Sauce + More for serving• 1 tsp. Smoked Paprika• Pepper, to taste | Delicious BBQ Chicken right from the slow cooker....it doesn't get any easier than that! | chicken bbq potluck recipe tangy | 1. Slice onion and place in the bottom of a large, oval slow cooker.2. Place chicken on top of onions.3. Sprinkle smoked paprika and pepper over chicken.4. Baste chicken with 1 c. BBQ sauce.5. Cover and cook on LOW 5-6 Hours or until chicken is fully cooked and tender.6. Serve BBQ chicken pieces whole, or shred and return back to the sauce with the slow cooker and serve on toasted buns. |
Phoenix, AZ, 85018 | 3-4 | 5 Minutes | 5 Hour(s) | ||
138 | 2019-01-27 23:00:02 | image/jpeg | f573522f060d9210cc818089b8105073466100d0 | 15345 | /f5/73/52/2f/f573522f060d9210cc818089b8105073466100d0.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f5/73/52/2f/f573522f060d9210cc818089b8105073466100d0.jpg | 272 | 2017-11-07 22:24:22 | Slow Cooker Apple Oatmeal | 2 Cup milk (can sub Almond or Coconut Milk if you prefer) 2 Tablespoons honey 1 Tablespoon butter 1/4 Teaspoon salt 1/2 Teaspoon cinnamon 1 Cup dry old-fashioned oats 1 Cup apples (peeled and sliced) 1/2 Cup chopped walnuts (or nuts of your choice) 2 Tablespoon brown sugar, if desired | Time on High: 4 Hours Time on Low: 5 to 6 Hours Slow Cooker Apple Oatmeal is one of my family's favorite breakfasts! If you want to wake up to this deliciousness in your Crock-Pot® slow cooker, you can do what I do: prep the ingredients before going to bed, then set the alarm and get up to place everything in the Crock-Pot® slow cooker 5 to 6 hours before you want to eat breakfast. I just go back to bed and let my Crock-Pot® slow cooker do all the magic! |
apples dessert breakfast sweet honey oatmeal snack walnuts | 1. Mix all ingredients together and place in a Crock-Pot® slow cooker greased with butter. (or use a slow cooker liner greased with butter) 2. Cover; Cook on Low for 5 to 6 hours or High for 4 hours. 3. Dish into individual servings. 4. If desired, sprinkle with cinnamon or dried fruit for garnish.*If you want to wake up to this deliciousness in your Crock-Pot® slow cooker, you can do what I do: prep the ingredients before going to bed, then set the alarm and get up to place everything in the Crock-Pot® slow cooker 5 to 6 hours before you want to eat breakfast. (I just go back to bed and let my Crock-Pot® slow cooker do all the magic!) Waking up to the aroma of Crock-Pot® Slow Cooker Apple Oatmeal is such a nice treat. I hope your family loves this as much as mine! |
CrockPotGirl | Phoenix, AZ, USA | 4 | 15 Minutes | 4 Hour(s) | |
139 | 2019-01-27 23:00:12 | image/jpeg | 038642bc53388327e9212905326638d380cbb03a | 98583 | /03/86/42/bc/038642bc53388327e9212905326638d380cbb03a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/03/86/42/bc/038642bc53388327e9212905326638d380cbb03a.jpg | 299 | 2017-11-07 22:24:34 | Corn Bread and Queso | Corn Bread:3/4 Cup all-purpose flour3/4 Cup cornmeal 2 Tablespoons granulated sugar2 Teaspoons baking powder1/2 Teaspoon salt2/3 Cup milk, at room temperature1 Egg3 Tablespoons unsalted butter, meltedQueso:1/2 Cup 35% whipping cream 1 1/2 Cups chopped or shredded processed cheese (such as Velveeta)1 Fresh jalapeno pepper, seeded and minced | Servings 6 to 8 Prep Time 15 Minutes Cook Time 1 Hour(s) 30 Minutes Tags: appetizers/snacks corn queso cheese dip jalapeno peppers corn bread whipping cream savory Tweet Print Email Recipe Full Screen Exit Full Screen Corn Bread and Queso (0) Write Review 1 Picture Servings 6 to 8 Prep Time 15 Minutes Cook Time 30 Minutes Tags: appetizers/snacks corn queso cheese dip jalapeno peppers corn bread whipping cream savory Tweet Email Recipe Ingredients Corn Bread:3/4 Cup all-purpose flour3/4 Cup cornmeal 2 Tablespoons granulated sugar2 Teaspoons baking powder1/2 Teaspoon salt2/3 Cup milk, at room temperature1 Egg3 Tablespoons unsalted butter, meltedQueso:1/2 Cup 35% whipping cream 1 1/2 Cups chopped or shredded processed cheese (such as Velveeta)1 Fresh jalapeno pepper, seeded and minced |
appetizers/snacks corn queso cheese dip jalapeno peppers corn bread whipping cream savory | Directions:Coat bottom and sides of Crock-Pot® 2 x 1.25 quart slow cooker well with cooking spray. In bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until blended. In measuring cup, whisk together milk, egg, and melted butter until blended; add to flour mixture, stirring just until combined (do not over mix).Pour mixture into one side of Crock-Pot® slow cooker. Cover and cook on HIGH for 1 1/2 hours or until toothpick inserted into center of cornbread comes out clean; let stand for 10 minutes. Gently remove with lifter or spatula. Queso: During the last 20 minutes of cooking time for cornbread, pour whipping cream into other side of the Crock-Pot® 2x 1.25-quart slow cooker; heat on HIGH for 5 minutes. Stir in cheese and jalapeno. Cover and cook for 15 minutes or until melted and heated through; stir until smooth. Serve with cornbread.Tip: Substitute a pickled jalapeno pepper for the fresh one if desired. Please note that this recipe was made using a Crock-Pot® slow cooker with a split 2.5 quart capacity stoneware 2x 1.25-Quart Slow Cooker. Please modify the recipe according to the size of the Crock-Pot® slow cooker you are using. |
6 to 8 | 15 Minutes | 1 Hour(s) | |||
140 | 2019-01-27 23:00:19 | image/jpeg | 9902d3e91fd0b71b923034bf7145117ca0ce4665 | 8518 | /99/02/d3/e9/9902d3e91fd0b71b923034bf7145117ca0ce4665.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/99/02/d3/e9/9902d3e91fd0b71b923034bf7145117ca0ce4665.jpg | 329 | 2017-11-07 22:24:45 | Roasted Herbed Chicken with Lemon | 1 Whole chicken, 2 to 3 pounds1 Lemon, cut into wedges2 Tablespoons fresh rosemary10 Cloves garlic1/4 Cup white wine or chicken broth1 Small pat butter or margarine, meltedSmall red potatoes, quantity as desired, cubedFresh green beans, quantity as desiredSalt and pepper, to taste | Time on High: 3 to 4 hours Time on Low: 7 to 8 hours This recipe is sure to be a family favorite. | main dishes chicken potatoes broth wine main dish garlic lemon rosemary savory | Clean the chicken and pat dry.Add chicken to the Crock-Pot® slow cooker.Drizzle the chicken with butter and then rub with garlic and sprinkle with salt and pepper as desired.Add the garlic, wine, and red potatoes.Add the green beans on top of the potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the top of the chicken with lemon wedges, as desired.Cover; cook on High 3 to 4 hours or on Low 7 to 8 hours. |
3 to 4 servings | 5 Minutes | 3 Hour(s) | |||
141 | 2019-01-27 23:00:25 | image/jpeg | 356cade1fa5aa6b71e1df8b1de36975913c99f0a | 27725 | /35/6c/ad/e1/356cade1fa5aa6b71e1df8b1de36975913c99f0a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/35/6c/ad/e1/356cade1fa5aa6b71e1df8b1de36975913c99f0a.jpg | 331 | 2017-11-07 22:24:59 | Chicken Over Rice | 2 Small cans Cream of Mushroom Soup2 Soup cans of milk ( 2% makes a richer sauce)3 to 4 Boneless Skinless Chicken BreastsSalt and pepper to taste 2 Cups of water 2 Cups white rice | Time on High: 4 to 6 hours Time on Low: 6 to 8 hours This Chicken Over Rice recipe allows you to let dinner cook all day and have a warm and hearty meal that your family will rant and rave about. This is a staple in our home all year round and a family favorite! | main dishes chicken dinner rice main dish mushroom savory | Place 2 small cans of cream of mushroom along with 2 cans of milk into the Crock-Pot® and stir. Place chicken breasts into the Crock-Pot® and sprinkle with salt and pepper to taste. Set the Crock-Pot® on low for 6 to 8 hours. Pull chicken and shred or dice into bite size pieces. We prefer the shredded chicken!Boil 2 cups of water and turn off the heat. Place 2 cups of white rice and cover for 5 minutes. Stir when fluffy and serve with your favorite veggie and/or rolls. |
CincinnatiCoupons | Cincinnati, OH, USA | 4 | 5 Minutes | 6 Hour(s) | |
142 | 2019-01-27 23:00:27 | image/jpeg | c4eea1854fd357f7ad67e061a9733c5bbf6e87af | 113811 | /c4/ee/a1/85/c4eea1854fd357f7ad67e061a9733c5bbf6e87af.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c4/ee/a1/85/c4eea1854fd357f7ad67e061a9733c5bbf6e87af.jpg | 332 | 2017-11-07 22:25:12 | Root Beer BBQ Pulled Pork | 1 (6 to 8 pound) Pork Shoulder1 (12 Ounce) can of Root beer1 onion soup mix1 bottle sweet BBQ sauce Salt/Pepper to taste | Time on Low: 8 to 10 Hours Classic BBQ style pulled pork! Everyone will enjoy this awesome pulled pork. Great for summer days enjoying pulled pork sandwiches at a family picnic! | main dishes dinner pork pulled pork pork shoulder root beer savory | 1. Mix together the root beer and sauce in a bowl. I use a sweeter BBQ sauce because it goes well with the root beer. Don't use Diet Root Beer, you need the sugar in it for the pork.2. Trim the larger chunks of fat as well as the skin off of the pork shoulder. You'll want to leave some of the fat on so that the pork is not too dry.3. Rub the onion soup mix on the pork and put it in the Crock-Pot® Slow Cooker.4. Carefully pour the sauce mixture into the Crock-Pot® Slow Cooker, making sure not to remove the rub from the pork.5. Cook on Low for 8-10 hours (or really up to 12 if you want). 6. Remove the pork from the Crock-Pot® Slow Cooker, using 2 forks shred the meat. Pick off chunks of fat as you find them and dispose of them.7. Pour out all but 1 cup of the juice in the slow cooker. Mix that remaining cup with the rest of the barbecue sauce and return pork to the Crock-Pot® Slow Cooker. 8. Mix pulled pork and sauce together to coat. Cook on high for 20 minutes. 9. Serve on rolls or on its own |
gDNY | Brooklyn, NY, USA | 8 | 40 Minutes | 8 Hour(s) | |
143 | 2019-01-27 23:00:31 | image/jpeg | 5d23ec5b2152e40811d804c8768d46f89aa2d191 | 55248 | /5d/23/ec/5b/5d23ec5b2152e40811d804c8768d46f89aa2d191.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5d/23/ec/5b/5d23ec5b2152e40811d804c8768d46f89aa2d191.jpg | 333 | 2017-11-07 22:25:26 | Chicken Caesar Salad Sandwiches | 1 ½ Pounds boneless skinless chicken breasts ¾ Cup caesar salad dressing 1 Teaspoon dried parsley Dash of pepper ¼ Cup fresh parmesan cheese Rolls for sandwiches Romaine Lettuce Parmesan Cheese for garnishing | Time on High: 4 to 5 Hours Time on Low: 6 to 7 Hours We love this recipe because we can eat these sandwiches hot or cold. This would be great for a pot luck or a summer dinner! | main dishes chicken main dish sandwich caesar savory | Add the chicken, salad dressing, parsley, pepper, and cheese to a large your Crock-Pot® slow cooker. Serve on rolls with lettuce and cheese. Tip – Add the Romaine lettuce to the bottom of the bun so the juices don’t soak into the bread and make it soggy. | Janellcp | Tampa, FL, USA | 4 to 6 | 5 Minutes | 4 Hour(s) | |
144 | 2019-01-27 23:00:43 | image/jpeg | e018e41a074d967823c1725ee935d899f5c067cd | 130423 | /e0/18/e4/1a/e018e41a074d967823c1725ee935d899f5c067cd.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/e0/18/e4/1a/e018e41a074d967823c1725ee935d899f5c067cd.jpg | 336 | 2017-11-07 22:25:38 | Delicious Slow Cooked Carnitas | 2 ½ Pounds pork butt or pork shoulder (the more fat, the better)2 to 3 oranges4 cups lard or bacon fat 1 package of Taco Seasoning | Time on High: 6-7 hours This moist and mouth watering carnitas is sure to please. Cooking the meat in lard or bacon fat in a slow cooker for hours ensures deep flavors. You'll be surprised by the delicious end results, not to mention this is very easy to make. | main dishes pork cuban burritos tacos savory | Cut the pork into large chunks (3 Inches by 3 Inches is good). Put the chunks in a large zip top baggie and add enough taco seasoning to completely coat the pork cubes. Refrigerate overnight if you have the time. This step adds a ton of flavor to the meat.Remove pork from refrigerator and bring to room temperature. Using a large Crock-Pot® slow cooker add the lard or bacon fat to the crock pot and turn on high. Once the lard/fat has melted, add the pork. Cut the oranges into Quarters. Squeeze some of the juice into the lard/fat and add the rinds. Cover and cook for 6 to 7 hours stirring occasionally.Using a slotted spoon, remove the pork and oranges from the Crock-Pot® slow cooker. You now have the most delicious carnitas you've ever tasted. If you want to crisp the pork, roast for several minutes under the broiler. Makes tacos, burritos and more of your favorites. This is also reminiscent of Cuban pork and could be used in your Cuban dishes calling for pork. |
terrelpsiluvu | Grand Terrace, CA, USA | 6 | 15 Minutes | 6 Hour(s) | |
145 | 2019-01-27 23:00:51 | image/jpeg | 8618848f7f5cd214d7e843b3717862c380a076b5 | 88676 | /86/18/84/8f/8618848f7f5cd214d7e843b3717862c380a076b5.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/86/18/84/8f/8618848f7f5cd214d7e843b3717862c380a076b5.jpg | 340 | 2017-11-07 22:25:51 | Bacon Ranch Chicken Salad Sandwiches | 4 Boneless, skinless chicken breasts¼ Cup chicken broth5 Teaspoons ranch seasoning & salad dressing mix¼ Cup chicken broth¾ Cup mayonnaise4 Tablespoons chopped bacon pieces2 Stalks celery, choppedToasted bread or roll of your choice | I love chicken salad and this easy homemade version is way better than using store bought or canned chicken. Enjoy! | main dishes chicken bacon main dish celery sandwich salad mayo ranch chicken salad savory | 1. Place chicken breasts in a 5 Quart Crock-Pot® slow cooker.2. Pour broth over chicken and sprinkle with 1 Tablespoon of ranch seasoning & salad dressing mix.3. Cover and cook on LOW for 4 hours.4. After cooking, remove chicken and place on a cutting board.5. Cut chicken into small pieces and/or shred (depending on your preference.)6. Place chicken in a medium-sized bowl and add remaining ranch mix, mayonnaise, bacon pieces and celery.7. Stir well to combine.8. Serve immediately for warm chicken sandwiches or refrigerate for up to one day for a delicious chicken salad sandwich. |
Phoenix, AZ, 85018 | 4 to 6 | 15 Minutes | 4 Hour(s) | ||
146 | 2019-01-27 23:00:54 | image/jpeg | 91e4387584bb2603076a17d8219c5c50380d540d | 24854 | /91/e4/38/75/91e4387584bb2603076a17d8219c5c50380d540d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/91/e4/38/75/91e4387584bb2603076a17d8219c5c50380d540d.jpg | 345 | 2017-11-07 22:26:04 | Chicken Cacciatore | 1 Onion, chopped 6 Boneless Chicken Breasts1/2 Teaspoon SaltPepper (to taste)1/2 Teaspoon crushed red pepper1/2 Teaspoon Dried Oregano1/2 Teaspoon dried basil1 Tablespoon olive oil1 Tomato Paste (6 Ounce can)1 Can Fire Roasted Tomatoes, drained (14 1/2 Ounce)6 Ounce mushrooms, sliced12 Ounces Spaghetti, cooked per package directionsGrated Mozzarella, optional | Time on High: 4 to 6 hours Time on Low: 6 to 8 Hours Crock-Pot® Slow cooked chicken in a rich tomato and mushroom sauce. | main dishes chicken mushrooms main dish spaghetti savory | Place onion in bottom of Crock-Pot® slow cooker. Layer chicken breasts on top of onion. Add remaining ingredients. Cover. Cook on low for 6 to 8 hours. Serve over cooked spaghetti and top with mozzarella. | breadzone | Twentynine Palms, CA, USA | 4 to 6 | 15 Minutes | 4 Hour(s) | |
147 | 2019-01-27 23:01:01 | image/jpeg | 3701ff9dd9c1e80f1f5dfe1a769181ff3ea7099a | 66376 | /37/01/ff/9d/3701ff9dd9c1e80f1f5dfe1a769181ff3ea7099a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/37/01/ff/9d/3701ff9dd9c1e80f1f5dfe1a769181ff3ea7099a.jpg | 347 | 2017-11-07 22:26:15 | Homemade Chicken and Dumplings | 1 Whole chicken (3 to 5 Pounds)2 Red potatoes or 2 russet potatoes6 Carrots4 Stalks of celery1 Bay leaf3 to 4 Tablespoons Italian seasoning, 1 Tablespoon for dumplings1 Cup of flour, 2 Cups for dumplingsSalt, to taste, 1/2 Teaspoon for dumplingsPepper, to taste1/2 Teaspoon baking soda for dumplings1 Cup milk, 1/4 Cup3 Tablespoons shortening for dumplingsWater to cover chicken | Time on High: 4 hours to 5 Hours Time on Low: Chicken n dumplings as its called back in the south is one of the best comfort foods ever in my opinion. This recipe is easy while using cost effective ingredients that everyone will love! | main dishes chicken dinner main dish soup and stews stew dumplings savory | 1. Clean chicken. Peel, chop, and clean carrots, celery, and potatoes.2. Put chicken, celery, carrots, potatoes, bay leaf, Italian seasoning, Add 1 Cup of milk, and water in the Crock-Pot® slow cooker.3. Cook on high for 4 hours or until your chicken is fall off the bone tender.4. Remove chicken and use tongs to pull strips of meat off the chicken. Discard bones and put meat back in Crock-Pot® slow cooker.5. Remove 2 Cups of stock from the Crock-Pot® and combine with 1 Cup of flour and 1/4 Cup of milk in a skillet. Heat on low, stirring constantly until combined (less than a minute). Then put mixture in the Crock-Pot®.6. Combine 2 Cups of flour with 1/2 Teaspoons each of salt and baking soda. Add shortening and Italian seasoning. Mix until well combined.7. Tear into strips and drop into your Crock-Pot®. Allow to continue cooking on high for 30-45 minutes or until dough is not raw in the middle. (Or, you can cook on low for about 2 hours if you aren't in a rush). 7. Dish it out and eat it up! |
CookinCrazy | Travis AFB (SUU), CA, USA | 10 to 12 | 15 Minutes | ||
148 | 2019-01-27 23:01:10 | image/jpeg | 6efaf5276d139f426b4de27147a7161651dff63e | 16911 | /6e/fa/f5/27/6efaf5276d139f426b4de27147a7161651dff63e.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/6e/fa/f5/27/6efaf5276d139f426b4de27147a7161651dff63e.jpg | 349 | 2017-11-07 22:26:42 | Beef & Beer Roast | 1 Rump Roast 3 to 4 Pounds3 dozen mini carrots3 cups celery tops pieces approximately 1 to 2 inches long1 Tablespoon garlic paste2 Tablespoons malt vinegar5 medium whole golden potatoes halved or quartered1/2 cup zesty Italian dressing1 Teaspoon sea salt1/4 teaspoon ground pepper1/2 large sweet onion sliced & chopped1/2 Quart chicken or beef stock1 can any Premium Light beer | Time on Low: 9 hours Tasty beef roast with hearty vegetables! Great family dish you can start before work, and come home ready to eat! | main dishes beef/roasts potatoes vegetables roast beer savory | Pour all liquids into Crock-Pot® slow cooker set on Low.Add roast, potatoes, celery, carrots, and onionsFollowed by garlic paste, salt, pepper, and Italian dressing.Cover and let cook for 9 hours until roast is tender. | Chef | Wildwood, NJ, USA | 6 to 8 | 15 Minutes | 9 Hour(s) | |
149 | 2019-01-27 23:01:20 | image/jpeg | f47db9f582aeff283bda1773e60d475e9a4b29bf | 101691 | /f4/7d/b9/f5/f47db9f582aeff283bda1773e60d475e9a4b29bf.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f4/7d/b9/f5/f47db9f582aeff283bda1773e60d475e9a4b29bf.jpg | 350 | 2017-11-07 22:26:55 | Pork Carnitas in Verde Sauce | 2 Pounds pork shoulder (Bone -In)1 Tablespoon minced garlic1 Tablespoon Lawry's garlic salt1 Tablespoon course Black Pepper1/2 Tablespoon of Adobo Seasoning2 Medium limes1 Medium white onion, chopped fine1 Handful of cilantro herb, stems removed2 Cans of salsa verde (4 Ounces) 1 Tablespoon olive oil1/2 Cup of water | Time on High: 6 hours Time on Low: 6 to 8 Hours This is a great way to make Mexican Pork Carnitas the healthy way using your Crock-Pot®. | main dishes mexican main dish tortillas pork carnitas savory | Combine all dry ingredients (spices), and combine in a small bowl. Take these spices and rub into all sides of Pork Shoulder evenly.Grease the bottom of Crock-Pot® with Olive Oil and set low. Cook for a minimum of 6 hours, low setting. Add 1/2 Cup of water to the base of Crock-Pot®. Place Pork Shoulder into the Crock-Pot®. Now spread fine chopped onion, minced garlic, Cilantro, and squeeze the two limes over the top of Pork Shoulder. When done, drain excess water and empty the two cans of verde sauce and serve with warm tortillas and refried beans.. |
CookLikeADad | San Diego, CA, USA | 4 to 6 | 15 Minutes | 6 Hour(s) | |
150 | 2019-01-27 23:01:23 | image/jpeg | 4324222b2873baf2e7640170bec85baa8e19682e | 19533 | /43/24/22/2b/4324222b2873baf2e7640170bec85baa8e19682e.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/43/24/22/2b/4324222b2873baf2e7640170bec85baa8e19682e.jpg | 351 | 2017-11-07 22:27:05 | Beef Roast | 2 Tablespoons vegetable oil1 Brisket or any beef roast (5 to 6 pound) 2 Large onions, peeled and cut into 1/4-inch slices6 garlic cloves, peeled and minced1 can beer (12-ounce)1/2 Cup low-sodium beef broth4 Celery stalks, cut into 1/2 inch slices1/2 Cup tomato paste1 can stewed tomatoes (14 1/2-ounce)2 Bay leaves1/2 Cup packed dark brown sugar1/3 Cup Dijon mustard1/2 Cup red wine vinegar1/4 Cup regular molasses1/3 Cup soy sauce1 Teaspoon paprikaSalt and freshly ground black pepper, to taste |
Time on High: 5 to 6 Hours Time on Low: 8 to 10 Hours This is normally for Brisket, but any beef roast on sale will do. This is one of the more flavorful dishes I've ever made. | main dishes beef dinner soy sauce main dish stew roast red wine dijon mustard savory | Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the Crock-Pot® slow cooker insert. Add more oil, if needed, and saute the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into a big bowl. Pour the beer and broth into the saute pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the big bowl with onions and stir thoroughly. Then pour mixture on top of meat. Cover and cook for 8 to 10 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Remove, cut and serve. |
Jakatak | Buena Park, CA, USA | 6 to 8 | 30 Minutes | 5 Hour(s) | |
151 | 2019-01-27 23:01:29 | image/jpeg | 751b54157181eb4641171fe81abba16dc95ec2a5 | 24770 | /75/1b/54/15/751b54157181eb4641171fe81abba16dc95ec2a5.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/75/1b/54/15/751b54157181eb4641171fe81abba16dc95ec2a5.jpg | 352 | 2017-11-07 22:27:19 | Chicken Cordon Blue | 4 Chicken cutlets1/2 Teaspoon Salt1/2 Teaspoon pepper1 Tablespoon extra virgin olive oil1 Cup rice parboil or converted1 1/2 Cup water1/2 Cup dry white wine1 Can golden mushroom soup (10 ¾ Ounces) 4 Tablespoon Dijon mustard4 Slices boiled ham1 Cup shredded Swiss cheese1 Green onion chopped | Time on High: 2 to 3 Hours Time on Low: 4 to 5 Hours Super moist chicken on a fluffy bed of rice top with a hint of Dijon mustard with the perfect amount of ham and to top it all melted Swiss cheese for the perfect bite. Bon Appetit! | main dishes chicken dinner rice main dish mushroom cordon blue white wine savory | 1. In a frying pan on medium high heat add 1 Tablespoon olive oil. Season cutlets on both sides with salt and pepper. Brown cutlets 3 minutes on each sides, Cutlets will not be cooked through remove from heat and set aside. 2. In large mixing bowl mix rice, water, white wine, and mushroom soup. Pour rice mixture in Crock-Pot® slow cooker place cutlets on top of rice mixture cover and cook on low 4 hours. 3. Remove lid and brush each cutlet with Dijon mustard arrange ham on top of mustard and top the ham with cheese. Cover and cook an additional 30 minutes. Sprinkle with chopped green onions. |
Josee | New Port Richey, FL, USA | 4 | 12 Minutes | 2 Hour(s) | |
152 | 2019-01-27 23:01:35 | image/jpeg | c36e2a1a2c5e52659aa3dc545b588fb4e534c86f | 27039 | /c3/6e/2a/1a/c36e2a1a2c5e52659aa3dc545b588fb4e534c86f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/c3/6e/2a/1a/c36e2a1a2c5e52659aa3dc545b588fb4e534c86f.jpg | 354 | 2017-11-07 22:27:32 | Smothered Pork Chops | 8 Pounds of bone in pork chops seasoned with salt & pepper1/2 Onion, chopped5 Garlic cloves, chopped1/2 Cup of chopped veggie blend2 Tablespoons Italian seasoning1 Pack pork gravy1 Pack onion & mushroom dry soup mix1 Can of cream of mushroom soup3 Cups of water | Time on Low: 4 to 6 Hours Time on High: 3 to 4 Hours This is another go to comfort recipe. It is one of those recipes that you can just throw everything in the Crock-Pot® before you leave for work and it will be ready when you get home. Another good thing about this recipe is that it's dinner for two days, the leftovers taste even better. Now, isn't that what Crock-Pot® cooking is all about? Easy, yummy and ready when you get home. |
main dishes dinner main dish mushroom gravy pork chops savory | Place your washed and seasoned pork chops in the Crock-Pot® slow cooker Add your onion, garlic, and veggies Add Italian seasoning In a large bowl, combine water, cream of mushroom, gravy mix, and soup mix. Pour the mixture over your pork chops and set your Crock-Pot® slow cooker to low for 4 to 6 hours. It can sit on warm until you get home. | MsMeika | Rowlett, TX, USA | 6 to 8 | 15 Minutes | 3 Hour(s) | |
153 | 2019-01-27 23:01:41 | image/jpeg | fd47ac785416d06bfc456e2c797741702fab0246 | 20096 | /fd/47/ac/78/fd47ac785416d06bfc456e2c797741702fab0246.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/fd/47/ac/78/fd47ac785416d06bfc456e2c797741702fab0246.jpg | 356 | 2017-11-07 22:27:55 | Lamb Vindaloo Shepherd's Pie | 2 Pounds leg of lamb, butterflied and chopped into 1 inch cubes4 Cups of plain low-fat yogurt3 Tablespoons cumin seeds (or ground cumin)2 Tablespoons coriander seeds (or ground coriander)2 Tablespoons cardamom pods (or ground cardamom)1 Fresno Chile1 Jalapeno2 Tablespoons of extra virgin olive oil3 Russet potatoes3 Medium parsnips1/2 Cup skim milk2 Tablespoons of butter or margarine2 Cups of tomato paste2 Tablespoons of turmeric4 Tablespoons of red curry paste4 Garlic cloves, minced1/2 Inch of ginger root, minced3 Tablespoons of tamarind1 Medium onion, diced3 Medium carrots, diced1 Bag of frozen peas1 Can of coconut milkSalt and Pepper, to tasteA fresno chile and fresh cilantro for garnish |
Time on High: 3 to 4 Hours Time on Low: 6 to 8 Hours This recipe has served me quite well. My husband is from the UK and this has become his favorite homesick comfort food, as curry and shepherd's pies are main stays of English diet. I use my Crock-Pot® slow cooker for many causal weeknight meals, this recipe is one that can entertain with. | main dishes dinner main dish lamb shepherd's pie yogurt vindaloo savory | 1. Either the night before, or at least 4 hours before, combine 1 Cup of yogurt, with olive oil, half of the Fresno Chile, half of the jalapeno, the cumin, coriander and cardamom, toasted and ground in coffee grinder. Mix together and combine with cubed lamb meat in a large plastic bag, coating the lamb in the yogurt mix. Refrigerate. 2. Make the curry sauce. Combine the remaining 3 Cups of yogurt, the tomato paste, curry paste, garlic, ginger, tamarind, and turmeric in a medium bowl. 3. Into the Crock-Pot® slow cooker place the peas, carrots, and onion with a can of coconut milk. Top with the lamb and cover with the curry sauce. Let that cook on high for 3 to 4 hours. While it cooks, boil the potatoes and parsnips together over medium heat until fork tender and mash together with milk and butter. 30 minutes before you serve, top the Vindaloo with mash and allow to heat through. Garnish with sliced up Chile and chopped fresh cilantro. Serve with a side salad and Enjoy! |
NUeuterpe | Boston, MA, USA | 6 to 10 | 1 Hour(s) | 3 Hour(s) | |
154 | 2019-01-27 23:01:48 | image/jpeg | 70af49d1a7f46f3b8d0342d810d60d1532e4dfde | 160248 | /70/af/49/d1/70af49d1a7f46f3b8d0342d810d60d1532e4dfde.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/70/af/49/d1/70af49d1a7f46f3b8d0342d810d60d1532e4dfde.jpg | 357 | 2017-11-07 22:28:08 | 'CROCK' AU VIN | 4 Ounces bacon, diced2 Tablespoons unsalted butter1 Chicken, cut into serving pieces and skin removed (2 1/2 to 3 Pounds)2 Cloves garlic, minced1 Tablespoon tomato paste1/2 Cup all-purpose flour1 Teaspoon salt1/2 Teaspoon freshly-ground black pepper3 Cups dry red wine2 Cups low-sodium chicken stock1 Tablespoon fresh thyme leaves or 1/2 Teaspoon dry1 Bay leaf8 Ounces cremini mushrooms, cut in half8 Ounces red pearl onions, peeled (can substitute red onion, cut into wedges or white pearl onions or frozen pearl onions) Italian parsley for garnish |
Time on High: 2 to 3 Hours Time on Low: 4 to 6 Hours It's Coq Au Vin without the fuss! All of the ingredients go into a Crock-Pot® and out comes an elegant dish. | main dishes bacon dinner main dish tomato mushroom au vin | 1. Brown the bacon in a 12-inch skillet over medium heat. Remove with a slotted spoon and set aside. 2. Add the butter to the skillet, raise the temperature to high, and brown the chicken skin-side-down, about 3 to 5 minutes. Once browned, place the chicken in a six-quart, Crock-Pot® slow cooker. 3. Add the garlic and tomato paste to the skillet and cook , stirring, for one minute longer. 4. Stir in the flour, salt and pepper, and cook for one minute. 5. Whisk in the red wine, chicken stock, thyme, and bay leaf. Cook until the mixture thickens, about 3 to 5 minutes. 6. Pour the red wine mixture over the chicken. Add the mushrooms and onions and set the Crock-Pot® on high. 7. Cook for two hours on high or four hours on low. 8. Garnish with parsley sprigs and reserved bacon bits. |
Penny | Americus, GA, USA | 4 | 20 Minutes | 2 Hour(s) | |
155 | 2019-01-27 23:01:50 | image/jpeg | 411dc7e3e241c1d5bc75c41e4863681c4018a37d | 29700 | /41/1d/c7/e3/411dc7e3e241c1d5bc75c41e4863681c4018a37d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/41/1d/c7/e3/411dc7e3e241c1d5bc75c41e4863681c4018a37d.jpg | 358 | 2017-11-07 22:28:19 | Chinese Barbeque Pork Ribs | 1/4 Cup low sodium soy sauce1/2 Cup orange marmalade1/3 Cup barbecue sauce1 Teaspoon minced garlic1 Tablespoon Dijon mustard1 Teaspoon prepared horseradish1/2 Teaspoon kosher salt2 1/2 Pounds pork loin back ribs, cut into 2 rib pieces1 Tablespoon cornstarch | Time on High: 20 minutes Time on Low: 6 Hours Fall of the bone deliciousness! | main dishes ribs soy sauce main dish orange barbecue chinese tangy | In a medium bowl, mix together the soy sauce, marmalade, barbecue sauce, garlic, mustard, horseradish, and salt.One at a time, dunk rib pieces into sauce, being sure they are fully covered with the sauce, and place into a 4 Quart Crock-Pot® meaty side up. After all the ribs are in the Crock-Pot®, pour the remaining barbecue sauce over the ribs; place lid on Crock-Pot®.Heat on high for 20 minutes; lower heat to low and cook for 6 hours. Remove ribs from Crock-Pot® to serving platter; keep warm.Place about 1/4 Cup of barbecue sauce into a small heat-proof bowl, whisk in the cornstarch. Place the remaining barbecue sauce into a medium saucepan; add in the barbecue sauce/cornstarch mixture. Heat on high until barbecue sauce boils, lower heat to medium-low and cook for 3 to 5 minutes until thickened.Serve ribs with barbecue sauce on the side. |
Sirbarney | Clearwater, FL, USA | 4 | 10 Minutes | 6 Hour(s) | |
156 | 2019-01-27 23:02:19 | image/jpeg | 424462572c7be807f238282fab320ae7f182788f | 86612 | /42/44/62/57/424462572c7be807f238282fab320ae7f182788f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/42/44/62/57/424462572c7be807f238282fab320ae7f182788f.jpg | 360 | 2017-11-07 22:28:32 | Cola Pulled Pork | 1 Pork Shoulder (5 pounds) 2 to 8 Ounce Cans of any Cola of your choice 1 Packet of Poultry/Pork Seasoning Potato Rolls..or your fave rolls! (not shown) Cole Slaw Thinly sliced Onions For the Cola Sauce: All of the Cola and Pork drippings from the Crock-Pot® 1 Tablespoon Ketchup 1 Tablespoon Chili Powder 1 Tablespoon Steak Sauce 1 Tablespoon Corn Starch Salt and Pepper to taste | Time on High: 4 to 6 hrs Time on Low: 6 to 8 hrs A unique Pulled Pork experience, highlighted with sweet, thick, and succulent sauce that takes each bite over the top! | main dishes dinner sandwich pulled pork bbq cola cole slaw savory | Add the 2 cans of Cola and the seasoning packet into the Crock-Pot®. Stir just to combine. Set the Crock-Pot® to meet your timing needs, and gently place the Pork Shoulder down into the seasoned liquid. The Pork is fully cooked & ready to be shredded when it's tender and falls apart easily! With two forks, shred it all up..set aside. Transfer all of the Crock-Pot® juices into a medium sauce pot, add in the ketchup, chili powder, steak sauce, corn starch,salt, and pepper. Simmer, and occasionally stirring them until the sauce is a dark amber color & super thick.Coat the pulled pork in the some of the thick sauce and build a nice, big sandwich. Add some of the Cole Slaw and Onions onto your favorite Rolls, pile that Pork high, and enjoy the most succulent pulled pork you'll ever have! All ready and waiting for you when you get home! |
Amybites | Albuquerque, NM, USA | 12 to 15 | 12 Minutes | ||
157 | 2019-01-27 23:02:21 | image/jpeg | 1c5ce213fb6bb9f8331501d3528a113a3f87c17a | 102875 | /1c/5c/e2/13/1c5ce213fb6bb9f8331501d3528a113a3f87c17a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1c/5c/e2/13/1c5ce213fb6bb9f8331501d3528a113a3f87c17a.jpg | 362 | 2017-11-07 22:28:46 | Slow cooker Moroccan Stew | 4 to 5 Pounds beef roast (Chuck, Brisket, etc)5 garlic clovesSalt and freshly ground pepper2 Tablespoons vegetable oil2 large onions, sliced2 Teaspoon turmeric2 Teaspoon ground ginger1/2 Teaspoon cinnamon1/2 Teaspoon ground pepper1 small jalapeño (grated)2 celery stalks4 carrots, chunk1 (16 ounces) can diced tomatoes2 Cups water1/2 Cup lentils (dry)1/2 Cup chickpeas (dry)2 medium white potatoes1/4 Cup dates1 1/2 Cups green Moroccan olives, pitted (optional) |
Time on High: 3 hours and 30 minutes to 4 Hours Time on Low: 8 Hours A play on Moroccan beef which contains an entire dinner in a single Crock-Pot® slow cooker. Easy preparation for a delightful ethnic experience. | main dishes beef dinner stew moroccan ethnic dates savory | 1. Brown roast in pan on all sides 2. Remove roast add oil, spices, jalapeño and can of tomatoes. Sauté 2 minutes 3. In bottom of Crock-Pot® slow cooker, place lentils, chickpeas, and potatoes 4. Add 2 Cups of water 5. Place roast in Crock-Pot® slow cooker, cover with 16 Ounces of diced tomatoes and spices. 6. Cover with carrots, celery, onion, garlic, and dates 7. Turn on Low for 8 hours or High for 3 hours and 30 minutes to 4 hours Note: Sauce can be thickened with cornstarch slurry. Serving recommendations: toasted pita |
Becca | DeKalb, IL, USA | 6 | 15 Minutes | 3 Hour(s) | |
158 | 2019-01-27 23:03:10 | image/jpeg | 7f908984064fe36c3dc3199dfefdab571fe4080a | 58235 | /7f/90/89/84/7f908984064fe36c3dc3199dfefdab571fe4080a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/7f/90/89/84/7f908984064fe36c3dc3199dfefdab571fe4080a.jpg | 363 | 2017-11-07 22:28:57 | Herbs and Wine Veal | Boneless leg of lambSalt to tastePepper to taste1 Tablespoon garlic1 Teaspoon thyme1 Teaspoon rosemary1 Teaspoon sage1 stick of butter1/2 Cup good red wine | Time on High: 2 Hours Time on Low: 3 to 4 Hours Boneless lamb leg in a trust. | main dishes dinner main dish rosemary veal lamb red wine savory | Rub seasons and herbs on leg Pour wine over the topLay stick of butter on top | CHEFCHE | Conyers, GA, USA | 6 to 8 | 20 Minutes | 2 Hour(s) | |
159 | 2019-01-27 23:03:15 | image/jpeg | 6c0fe3336689fd6248201597e3b9ec0ff59e9ea5 | 28237 | /6c/0f/e3/33/6c0fe3336689fd6248201597e3b9ec0ff59e9ea5.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/6c/0f/e3/33/6c0fe3336689fd6248201597e3b9ec0ff59e9ea5.jpg | 365 | 2017-11-07 22:29:07 | Voodoo Pork Loin | 3 to 4 Pounds boneless pork loin Dry rub: 1 Tablespoon sea salt 1 Tablespoon black pepper 1 Tablespoon cumin 1 Tablespoon garlic granules 1 Tablespoon onion granules 1 Teaspoon liquid smoke (optional) 2 large pieces of aluminum foil Voodoo Sauce: 1 1/2 Cups Texas Pete or Frank's hot sauce 1 1/2 Cup granulated sugar 1/2 Cup apple cider vinegar 1/2 Cup spicy brown mustard 1/2 Cup tomato paste 1/2 Teaspoon sea salt 1 Teaspoon black pepper 1/2 Teaspoon celery salt 1 Tablespoon mustard seeds 4 bay leaves 2 cloves garlic - minced |
Time on High: 6 to 8 hours Time on Low: 8 to 10 hours A sweet and spicy pulled pork dish (any lean cut of beef works well too!). I believe the secret to the taste and tenderness is in the process as well as the recipe itself! I serve this over mashed or roasted sweet potatoes! | main dishes dinner main dish pork pork loin cumin savory | 1. Lay pork loin on 1 piece of the foil and season both sides with dry rub. 2. Wrap tightly with both pieces of foil and place into crock. DO NOT ADD ANY LIQUID TO COOKER! 3. Set timer to 8 to 10 hours or low setting. 4. Mix all sauce ingredients in sauce pan. Bring to low simmer and cook until sugar is dissolved. Refrigerate until pork is ready is preparing sauce in advance. 5. When pork is finished, unwrap directly in the crock. Use 2 forks and pull the pork and mix into the remaining juices. Pour heated Voodoo sauce over pork and enjoy! |
KellyinNC | Garner, NC, USA | 6 to 8 | 20 Minutes | 6 Hour(s) | |
160 | 2019-01-27 23:03:20 | image/jpeg | 877e225a456bf7ddd479d3fcbdabd52a6d83f658 | 96612 | /87/7e/22/5a/877e225a456bf7ddd479d3fcbdabd52a6d83f658.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/87/7e/22/5a/877e225a456bf7ddd479d3fcbdabd52a6d83f658.jpg | 366 | 2017-11-07 22:29:17 | Polish Hunters Stew (Bigos) | 2 Pounds country style bone-in ribs1 Package Kielbasa1 1/2 Pounds chicken thighs, skinned and bone-in2-32 Ounce jars sauerkraut, drained14 1/2 Ounce can diced tomatoes, drained1 Cup of grated carrot1 Cup white onion chopped into large pieces4 Ounces Polish or Crimini mushrooms2 Teaspoons caraway seed3 Large bay leaves2 Teaspoons vegetable oil2 Tablespoons butter2 Tablespoons flour6 to 8 Medium sized red potatoesFresh parsley |
Time on High: 4 to 5 Hours Time on Low: 7 to 8 Hours This stew is the ultimate in satisfying, stick-to-your ribs meal. The old world flavor and heartiness will more then please. The richness of the meats, and the sweet and savory quality of the sauerkraut served over boiled potatoes and/or dumplings will want you hoping for leftovers. | main dishes chicken ribs main dish stew polish sausage sauerkraut savory | Lightly season chicken and ribs with salt and pepper. Sear chicken and ribs in the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot, or large skillet, over medium-high heat (use 2 Teaspoons vegetable oil). While meat is searing; in a large bowl mix sauerkraut tomatoes, carrots, mushrooms, caraway, and bay leaves. Don't be afraid to use your hands to mix it up. Remove meat from stoneware (or from heat). Do not drain juices and bits. Place a layer of sauerkraut mix across the bottom. Add ribs. Layer more sauerkraut mix. Add kielbasa. Layer some more sauerkraut mix. Add chicken. Cover with remaining mix. Cover; set on Low for 8 hours or on High for 6 hours. In the last 30 minutes, halve then quarter red potatoes. Boil until tender. Drain, add butter, and garnish with parsley. When cooking is done, remove the meat and discard bones as well as the bay leaves. Cover.In a separate pan, melt 2 Tablespoons butter and add 2 Tablespoons flour. Mix and add to Crock-Pot® slow cooker. Cook on High for 20 minutes or until slightly thickened. Platter meat and kraut. serve with red potatoes. To impress your guests, serve with bread dumplings, a good rye bread, and a premium German beer. |
Kimberly | Elmhurst, IL, USA | 6 to 8 | 30 Minutes | 8 Hour(s) | |
161 | 2019-01-27 23:03:30 | image/jpeg | 65f7c308a4d6c9d29edcff1a5a8401d13b3f3b8a | 45593 | /65/f7/c3/08/65f7c308a4d6c9d29edcff1a5a8401d13b3f3b8a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/65/f7/c3/08/65f7c308a4d6c9d29edcff1a5a8401d13b3f3b8a.jpg | 367 | 2017-11-07 22:29:30 | Slow Cooked Coq au Vin with Fava Beans and Potatoes | 4 Pounds chicken thighs & drumsticks¼ Pound bacon, cut into pieces8 Ounces baby bella mushrooms1/2 Tablespoon herbs de provenceSea salt and freshly ground pepper to taste3 to 4 Garlic cloves, chopped1/3 Cup whiskey1/3 Bottle dry red wine4 Cups ham stock2 Tablespoons tomato paste2 Large bay leaves½ Pound carrots, cut 1 inch portions3 to 4 Ounces pearl onions, pealed¼ Cup slurry-flour & water½ Pound fava beans, cooked & shelled1 Pound baby red potatoes, roasted in a 350 degree oven until fork tender about 20 to 25 minutes |
Time on High: 45 mins Time on Low: 6 hrs It was love at first bite when I first prepared Coq au Vin! I'm from Virginia so I had to find a way to incorporate ham and whiskey. I used smokey ham stock instead of beef stock and I used whiskey as well as dry red wine. I gotta to tell ya, it was a marriage made in heaven! I hope that you will enjoy my twist on Coq au Vin. I do believe that the French would approve. |
french main dishes chicken wine main dish whiskey savory | 1. Add chicken and bacon to Crock-Pot® slow cooker skin down and cook for 45 minutes on High . Turn chicken over half way through. 2. Add remaining ingredients to Crock-Pot® slow cooker and switch to the Low setting. Cook on low for 6 hours. Toss in fava beans the last 10 minutes of cooking time 5. Serve with roasted potatoes. Garnish with Italian parsley. Enjoy! | Logansw | Crestview, FL, USA | 8 to 10 | 15 Minutes | 6 Hour(s) | |
162 | 2019-01-27 23:03:31 | image/jpeg | 78ba574685e14de718e4a2daa22e3c7ff0047326 | 152635 | /78/ba/57/46/78ba574685e14de718e4a2daa22e3c7ff0047326.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/78/ba/57/46/78ba574685e14de718e4a2daa22e3c7ff0047326.jpg | 368 | 2017-11-07 22:29:41 | Garlic and Green Onion Short Ribs over Ginger Rice | 8 Short RibsChopped onions,bell pepper, celery, and parsley (about 1/3 cup combined)4 cloves garlic1/3 Cup chopped green onionsGarlic & Green Onion Sauce 3/4 of the bottle1 1/2 Cups of waterSeasonings (Salt, Pepper, Red Pepper, Thyme, Bay Leaf) Rice for 4 servings: White Rice Water 2 Chicken Bouillon Cubes 1 Teaspoons Ginger 1/2 Teaspoons Mustard powder 1/2 Stick of butter | Time on High: 4 to 6 Hours Time on Low: 6 to 8 Hours This is a crowd pleaser. The ribs are so juicy and tender and the sauce goes great with the ginger rice. | main dishes ginger ribs rice main dish short ribs savory | Combine the ingredient in your Crock-Pot® slow cooker in this order; Ribs, Veggies, Seasonings, Sauce and the water. Cover and cook on low for 6 to 8 hours.Combine rice and water according to directions on the box.When the water and rice starts to boil add the bouillon cubes, ginger and mustard powder. Once the rice is cook stir in the butter. | MiMiJohnsonRowlett | Rowlett, TX, USA | 4 to 6 | 30 Minutes | ||
163 | 2019-01-27 23:03:39 | image/jpeg | 752efff513bc42c132f8d96ca6f842aa2226d7f6 | 18156 | /75/2e/ff/f5/752efff513bc42c132f8d96ca6f842aa2226d7f6.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/75/2e/ff/f5/752efff513bc42c132f8d96ca6f842aa2226d7f6.jpg | 369 | 2017-11-07 22:29:53 | Chicken with Diced Tomatoes and Chili's | 4 Chicken Breasts, frozen1 Can tomatoes with chili's 1 Brick Cream Cheese1 Can Cannellini Beans, rinsed1 Can Fiesta Corn, with juice | Time on High: 4 to 6 hours Time on Low: 30 minutes You will need 5 minutes and 5 ingredients to get this simple, scrumptious meal with a bold southwestern flavors on your table! | main dishes chicken corn mexican dinner main dish cream cheese savory | 1. Place chicken breasts in the Crock-Pot® slow cooker and pour 1 can of tomatoes with chili's over the chicken,. Turn Crock-Pot® slow cooker on High and cover. This can cook for up to 6 hours. If your chicken breasts are thawed you will want to use the Low setting. 2. Just a few minutes before you are ready to eat remove and with two forks shred chicken. 3. Place cream cheese in Crock-Pot® slow cooker over chicken, allow a few minutes to soften, then mix in. 4. Rinse beans and add to Crock-Pot® slow cooker, along with can of fiesta corn, stir until it's incorporated. Turn temp down to Low, and eat whenever you are ready which could be right away or in 2 hours. Serve over rice with tortilla chips on the side. Enjoy! |
Sheila24 | Grandville, MI, USA | 4 to 6 | 5 Minutes | 4 Hour(s) | |
164 | 2019-01-27 23:03:50 | image/jpeg | ea30b8ae864bde119eab74eb911b43ca02c60aca | 106159 | /ea/30/b8/ae/ea30b8ae864bde119eab74eb911b43ca02c60aca.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ea/30/b8/ae/ea30b8ae864bde119eab74eb911b43ca02c60aca.jpg | 370 | 2017-11-07 22:30:10 | Pulled Pork | 5 to 8 pounds pork Shoulder or any part you like2 Yellow onion (thin sliced)2 Cup Apple Juices1 Cup Brown sugar3 Clove of garlic1 Tablespoon of salt1 Tablespoon of pepper1/2 Cup of red wine (optional) 1 Cup of beef broth 2 Tbs of veggie oil or butter 2 Cup of Home made BBQ Sauce ( recipe bellow) BBQ Sauce: 1 Can store bought roasted jalapeno in adobo sauce 1 Can store bought tomatoes sause 1 Cup brown sugar 1 Tablespoon of salt, or to your taste 2 Tablespoons rice vinegar 1 Tablespoon apple wood BBQ rub Mix all together cook in medium heat until it boils, then shimmer for 15 minutes |
Time on High: 2 to 3 hours Time on Low: 8 to 10 hours It's semi home made, and easy. We love pulled pork, but I never get the change to do it on the grill. So why can't i do it in my Crock-Pot®? It's actually easier :) | american main dishes apple dinner main dish brown sugar pork sandwich pulled pork pork shoulder bbq barbeque savory | First step: Brown the pork on the skillet using the butter/ oil in medium heat Second step: Mix all the the dry ingredients and the liquid, except the onionThird step:Place the onion in the bottom of the Crock-Pot® and pour half of the mixed ingredient in to the pot. Then place the pork into the Crock-Pot® as soon as it browns all around. Then pour the rest on top of the pork slowly and cover. Set on high first then low for over night |
sunshine | Phoenix, AZ, USA | 4 to 6 | 30 Minutes | 10 Hour(s) | |
165 | 2019-01-27 23:03:56 | image/jpeg | 16195923b0e63a6fee1582a5ec7394dddb6a85ad | 73550 | /16/19/59/23/16195923b0e63a6fee1582a5ec7394dddb6a85ad.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/16/19/59/23/16195923b0e63a6fee1582a5ec7394dddb6a85ad.jpg | 371 | 2017-11-07 22:30:23 | Roast Beef Sandwiches | 3 1/2 to 4 Pounds boneless chuck roast 1/2 Cup lite (low sodium) soy sauce 1 Beef bouillon cube 2 Large bay leaves Dozen whole peppercorns 2 Sprigs fresh rosemary 1 Teaspoon dried thyme 1 Large garlic clove, crushed 12 French rolls, split | Time on High: 4 to 6 hours Time on Low: 7 to 8 hours This is how I take a less-expensive cut of meat and turn it into a meal that disappears with no leftovers. Everyone loves these sandwiches. | american main dishes beef dinner main dish roast beef sandwich lunch peppercorn savory | 1. Place roast in a 5-quart Crock-Pot® slow cooker. 2. Combine soy sauce and next 6 ingredients. 3. Pour over roast. 4. Add water to Crock-Pot® slow cooker until roast is almost covered. 5. Cook, covered, on LOW for 7 hours or until very tender. 6. Remove roast, reserving broth. 7. Shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping. | TeresaP8671 | Murphy, NC, USA | 10 to 12 | 10 Minutes | 7 Hour(s) | |
166 | 2019-01-27 23:04:06 | image/jpeg | d4d3e8b8c84c6d9bb7e2ac7792312f29621aeac8 | 199905 | /d4/d3/e8/b8/d4d3e8b8c84c6d9bb7e2ac7792312f29621aeac8.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/d4/d3/e8/b8/d4d3e8b8c84c6d9bb7e2ac7792312f29621aeac8.jpg | 372 | 2017-11-07 22:30:35 | Beef Bourguignon | 6 Strips bacon, cut into 1- to 2-inch pieces 3 Pounds beef rump, cut into 1-inch cubes 1 Large carrot, peeled and sliced 1 Medium onion, sliced 1 Teaspoon salt 1/2 Teaspoon pepper 3 Tablespoons flour 10 Ounces beef broth, can condensed 2 Cups red or Burgundy wine 1 Tablespoon tomato paste 2 Cloves garlic, minced 1/2 Teaspoon whole thyme 1 Whole bay leaf 1/2 Pound white onions, peeled 1 Pound fresh mushrooms, sliced |
Time on High: 5 to 6 hours Time on Low: 10 to 12 hours This is a hearty recipe that is sure to be hit! | main dishes beef/roasts bacon broth mushrooms wine | Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.Add beef cubes to skillet and brown well. Remove meat and set aside.Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.Add beef and bacon to stoneware, mix, and place in slow cooker heating base.Add wine, tomato paste, garlic, bay leaf, onions, thyme, and mushrooms.Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours. |
6 to 8 servings | 20 Minutes | 5 Hour(s) | |||
167 | 2019-01-27 23:04:14 | image/jpeg | 134bac4641ad04149911917341b75e92395e4d7f | 12541 | /13/4b/ac/46/134bac4641ad04149911917341b75e92395e4d7f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/13/4b/ac/46/134bac4641ad04149911917341b75e92395e4d7f.jpg | 373 | 2017-11-07 22:30:51 | Lemon Herb Roasted Chicken | 3 to 4 pounds roasting chicken 1/4 cup onion, chopped 2 tablespoons butter juice of one lemon 1/2 teaspoon salt 1 tablespoon fresh parsley 1/4 teaspoon thyme 1/4 teaspoon paprika | Time on High: 4-5 hours Time on Low: 8-10 hours | main dishes chicken herbs lemon tangy | Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in slow cooker. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover; cook on Low 8-10 hours or High 4-5 hours. | ||||||
168 | 2019-01-27 23:04:19 | image/jpeg | 5e684b4d7cc284e538300c4200a1f3078855d9db | 150580 | /5e/68/4b/4d/5e684b4d7cc284e538300c4200a1f3078855d9db.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5e/68/4b/4d/5e684b4d7cc284e538300c4200a1f3078855d9db.jpg | 374 | 2017-11-07 22:31:01 | Beef Stew | 1/2 Cup flour 1 Teaspoon salt 1 Teaspoon pepper 4 pounds beef chuck, cubed 1 to 2 Tablespoons olive oil 2 onions, sliced 1 Cup mushrooms, sliced 1 Cup fresh parsley, minced 6 Teaspoons garlic, minced 4 bay leaves 2 Cups red or white wine 1 Cup beef broth | Time on High: 2 to 3 hours Time on Low: 4 to 6 hours | main dishes beef dinner main dish soup and stews soups and stews | Coat the bottom of a skillet with olive oil. In a seperate bowl, mix the flour, salt, and pepper. Dredge beef in flour mix. Place skillet on stovetop set to medium-high heat. Heat oil and sear beef on all sides. Add meat and remaining ingredients into stoneware, cover; and place stoneware in Crock-Pot® slow cooker heating base. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours. |
6 to 8 servings | 25 Minutes | ||||
169 | 2019-01-27 23:04:24 | image/jpeg | efa5e5d9e8a659a8fde794353d2fbd7b14b1273b | 74116 | /ef/a5/e5/d9/efa5e5d9e8a659a8fde794353d2fbd7b14b1273b.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ef/a5/e5/d9/efa5e5d9e8a659a8fde794353d2fbd7b14b1273b.jpg | 375 | 2017-11-07 22:31:11 | Apple & Brie Stuffed Chicken | 4 Chicken breasts 8 Slices of brie cheese 1 Apple 1 Onion, sliced 2 Cloves garlic, minced ¾ Cup white wine ¾ Cup apple cider Salt & pepper, to taste Dried sage (optional) Toothpicks | Time on High: 3 hours Time on Low: 4 hours This Apple & Brie Stuffed Chicken has many of my favorite ingredients - the flavors go well together and the white wine sauce on top just adds the perfect velvety finish! This is a chicken dish that will wow your family! I used a gala apple, but you can use any apple type of your choice. Happy Crocking! | main dishes chicken apple main dish sweet brie savory | 1. Place sliced onion and garlic in Crock-Pot® slow cooker. 3. Peel apple and cut in half 4. Thinly slice ½ of the apple and divide into four equal parts. (for filling) Set aside. 5. Cut remaining apple half in larger slices and place on top of the onions 6. Pour ½ Cup white wine and ½ Cup apple cider over onion mixture. 7. Pound each chicken breast until thin – about ½ inch thick. 8. Add a few apple slices, 2 pieces of brie, salt, pepper, and sage (if using) to each chicken breast. 9. Roll each end of chicken breast to middle and overlap. Secure with a toothpick or two. 10. Place each rolled chicken breast on top of onion mixture in Crock-Pot® slow cooker – toothpick side up. 11. Pour remaining wine and apple cider over chicken. 12. Cover & Cook on LOW for 4 to 5 Hours. 13. Remove chicken from Crock-Pot® slow cooker, cover, and set aside. 14. Pour liquid from Crock-Pot® slow cooker into a medium sized pot. 15. Bring to a boil, stirring constantly and reduce sauce. 16. To serve, each chicken breast with reduced sauce. |
CrockPotGirl | Phoenix, AZ, USA | 4 | 15 Minutes | 3 Hour(s) | |
170 | 2019-01-27 23:04:28 | image/jpeg | 75a1586259a9f2f8677b0a845e614ad286f0670c | 68793 | /75/a1/58/62/75a1586259a9f2f8677b0a845e614ad286f0670c.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/75/a1/58/62/75a1586259a9f2f8677b0a845e614ad286f0670c.jpg | 376 | 2017-11-07 22:31:25 | Pork Chops with Honey Mustard Sauce | 4 to 6 Thick-cut boneless pork chops1 Tablespoons butter 1 Shallot, minced 2 Cloves of garlic, minced 1 Cup chicken broth ½ Cup white wine ½ Cup Dijon mustard 2 Tablespoons heavy cream Salt and Pepper, to taste | Time on High: 3 hours Time on Low: 4 hours I love pork chops in the Crock-Pot® slow cooker! There are so many different ways they can be prepared and one of my new favorite ways is with a delicious honey mustard sauce. If you're short on time, you can simply stir in the additional sauce ingredients right in the Crock-Pot® slow cooker after the chops are done cooking. Either way, this tasty recipe is sure to be a hit with your family! |
main dishes main dish pork dijon mustard honey stove top mustard tangy | 1. Heat butter and shallots in a skillet or the insert of a Stove-top Safe Crock-Pot® slow cooker insert. 2. Salt and pepper chops. 3. Sear pork chops on both sides until browned. 4. Place Stove-top Safe insert into Crock-Pot® slow cooker – or, if using a skillet to brown, place chops, butter and shallots in the Crock-Pot®cooker. 5. Whisk together chicken broth and 2 Tablespoons of Dijon mustard. 6. Pour over pork chops in the Crock-Pot® slow cooker. 7. Cover; cook on High for 3 hours or on Low for 4 hours. 8. Enjoy! 9. Pour liquid from Crock-Pot®slow cooker into a skillet over medium-high heat. 10. Add ½ Cup white wine, 3 Tablespoons Dijon mustard and 2 Tablespoons heavy cream. 11. Bring to a boil and continue cooking until reduced to desired thickness. (note: the alcohol burns off when you reduce the sauce.) 12. When sauce is done, stir in 2 Tablespoons of honey (or more, to your taste) and remove from heat. 13. To serve, place each pork chop on a plate and drizzle with honey-mustard sauce. Pairs nicely with green vegetables!TIP: Be sure the Crock-Pot® slow cooker is 1/2 to 3/4 full to prevent the pork chops from overcooking. |
CrockPotGirl | Phoenix, AZ, USA | 4 to 6 | 10 Minutes | 3 Hour(s) | |
171 | 2019-01-27 23:04:28 | image/jpeg | 981c9d9d3f99e2cc3d793f6db4ee2d60b31facbc | 15613 | /98/1c/9d/9d/981c9d9d3f99e2cc3d793f6db4ee2d60b31facbc.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/98/1c/9d/9d/981c9d9d3f99e2cc3d793f6db4ee2d60b31facbc.jpg | 377 | 2017-11-07 22:31:38 | Chicken Mole | 1 Onion 4 Boneless, skinless chicken breasts 9 1/2 Ounces Mole sauce 2 Tablespoons peanut butter ¼ Cup Raisins 2 Tablespoons Honey 1 Tablespoon Cocoa Powder 2 Chilies in adobo sauce (buy a 7 Ounces or smaller can but only use 2!) 3 Cloves, crushed garlic Salt & Pepper, to taste | Time on High: 4 Hours Time on Low: 5 Hours I discovered mole sauce (pronounced mo-lay) shortly after moving to the Southwest and I was immediately hooked! Mole is a Mexican sauce with ingredients like peppers, dried fruit, cloves and chocolate, among many others. | main dishes chicken chocolate mexican main dish tortilla honey mole peanut butter raisins 5 quart savory | 1. Slice onion and place in the bottom of a 5 Quart Crock-Pot® slow cooker. 2. Place 4 boneless, skinless chicken breasts on top of onions 3. Salt & Pepper the chicken. 4. In a small bowl, combine prepared mole sauce, peanut butter, raisins, honey, cocoa powder, chilies and garlic. 5. Pour sauce over chicken and coat well. 6. Cover and Cook on LOW for 5 hours To serve, cut or shred the chicken into large pieces. Place chicken in flour tortillas and cover with sauce from the Crock-Pot® slow cooker. Happy Crocking! |
CrockPotGirl | Phoenix, AZ, USA | 4 to 6 | 15 Minutes | 3 Hour(s) | |
172 | 2019-01-27 23:04:34 | image/jpeg | 03a78ea9f668d18aaf0147cde317088213796e6f | 27233 | /03/a7/8e/a9/03a78ea9f668d18aaf0147cde317088213796e6f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/03/a7/8e/a9/03a78ea9f668d18aaf0147cde317088213796e6f.jpg | 378 | 2017-11-07 22:31:50 | Chicken Soft Tacos | 3 to 4 Pounds of boneless, skinless chicken breast1 Can of black beans drained & rinsed1 Can diced tomatoes with jalapeno1 Package taco seasoningShredded Mexican cheese, to tasteSour cream, to tastePico de Gallo, to tasteTortillas | Time on High: 3 to 4 hours Time on Low: 8 to 10 hours As a mom who works out of the home, this recipe is a staple in my meal rotation because it is super simple to make! I only need to put 4 ingredients into the Crock-Pot®! We have very full schedules as do most families and the Crock-Pot® allows us to participate in all of our activities and have a satisfying and delicious meal within 30 minutes of hitting the door! |
main dishes chicken mexican dinner main dish taco black beans savory | Place chicken breast in Crock-Pot®t. Mix the diced tomatoes and taco seasoning together in a small bowl and pour over the chicken. Lastly, place the black beans on top and cover and cook. About 1/2 hour prior to serving, shred the chicken with two forks then stir. Serve chicken mixture on tortillas. Top with Pico de Gallo, cheese, and sour cream as desired. | Deb0925 | Bargersville, IN, USA | 6 to 8 | 10 Minutes | 3 Hour(s) | |
173 | 2019-01-27 23:04:41 | image/jpeg | f5bea9acbe5aef6e3a09a1f760c1a85ad6ef53a5 | 38241 | /f5/be/a9/ac/f5bea9acbe5aef6e3a09a1f760c1a85ad6ef53a5.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f5/be/a9/ac/f5bea9acbe5aef6e3a09a1f760c1a85ad6ef53a5.jpg | 379 | 2017-11-07 22:32:01 | Simple Sausage and Feta Penne | 13 1/4 Ounces whole grain penne pasta28 Ounces Italian seasoned diced tomatoes12 Ounces fully cooked sun-dried tomato chicken sausage, sliced8 Ounces button mushrooms, sliced4 Cloves garlic, minced1 Cup chopped red onion1 Cup sliced zucchini1 Teaspoon oregano1 Teaspoon basil1 Teaspoon sea salt1 Teaspoon black pepper1 Cup crumbled feta cheese | Time on High: 1 to 2 hours Time on Low: 3 to 4 hours This quick-cooking one-pot dish is perfect for a warm summer night. Full of vegetables, chicken, sausage, and whole grain penne. It's fast and healthy to boot! | main dishes pasta mushrooms zucchini sausage penne savory | Place uncooked pasta in a colander and rinse thoroughly. Pour rinsed pasta into an 8 Quart Crock-Pot® slow cooker.Place all ingredients except feta cheese in Crock-Pot® slow cooker with pasta, stirring until combined. Cover and cook on high for 1 to 2 hours, or low for 3 to 4 hours, stirring halfway through cook time. Once penne is tender, remove lid and stir in feta cheese. Let pasta sit for 5 to 10 minutes before serving. |
RRuiz85 | Hurlburt Field, FL, USA | 6 to 8 | 20 Minutes | 1 Hour(s) | |
174 | 2019-01-27 23:04:45 | image/jpeg | 13c063b98571926b864909732cedf18571b531ba | 37653 | /13/c0/63/b9/13c063b98571926b864909732cedf18571b531ba.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/13/c0/63/b9/13c063b98571926b864909732cedf18571b531ba.jpg | 380 | 2017-11-07 22:32:15 | Chicken Tacos | 3 Seasoned and cooked boneless skinless chicken breasts32 Ounces of your favorite salsa3 Ears of shucked and trimmed corn1 Small diced small red onion1 Seeded and small diced jalapeño2 Seeded and small diced tomatoes1 Tablespoon of olive oil4 Cups of cooked white rice2 Cans of strained, rinsed, and cooked pinto beans16 Corn tortillasSour CreamMexican Cheese blend2 Seeded and small-diced avocados2 Limes cut into 16 wedges1 Cup of cilantro leavesKosher salt and fresh cracked pepper, to taste |
Time on High: 6 to 8 hours Time on Low: 8 to 10 hours Spice up your weeknight menu with this delicious recipe! | main dishes chicken corn mexican rice main dish taco salsa avocados savory | 1. Place the 3 cooked chicken breasts along with 32 Ounces of your favorite salsa into a Crock-Pot® slow cooker and cook on low for 8 to 10 hours. Once it is finished cooking, pull the chicken apart using 2 forks. 2. In a large sauté pan on high heat with 1 Tablespoon of olive oil add in the corn, onion, jalapeño, and tomatoes. Sauté for 3 to 4 minutes to make a corn salsa. Season with salt and pepper and keep warm. 3. Assembly: Lay down 1 corn tortilla and add in a small amount of pulled cooked chicken, corn salsa, cooked rice, cooked pinto beans, sour cream, mexican cheese blend, diced avocados, cilantro leaves, and serve with a lime. |
DutchFarms | Chicago, IL, USA | 12 to 16 | 30 Minutes | 6 Hour(s) | |
175 | 2019-01-27 23:04:45 | image/jpeg | 87601f1c4762e5c64092e7c5610c3bd557fd4eaf | 37944 | /87/60/1f/1c/87601f1c4762e5c64092e7c5610c3bd557fd4eaf.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/87/60/1f/1c/87601f1c4762e5c64092e7c5610c3bd557fd4eaf.jpg | 381 | 2017-11-07 22:32:28 | Teriyaki Ribs | 4 Cloves garlic, crushed with press 2 Tablespoons grated fresh peeled ginger 1 ½ Teaspoons salt ½ Teaspoon black pepper ½ Cup sugar, divided 2 Racks (4 to 5 Pounds total) pork baby back ribs, excess fat trimmed, cut into 3 rib portions 1 Cup teriyaki sauce, divided 2 Tablespoons rice or distilled white vinegar ¼ Cup sesame seeds | Time on High: 5 to 6 Hours Time on Low: 7 to 8 Hours Teriyaki and sesame seeds add an Asian Flair to Baby Back Ribs, cooked in the Casserole Crock-Pot®. | main dishes ginger ribs pork sesame casserole crock teriyaki savory | 1. Combine garlic, ginger, salt, pepper, and 3 Tablespoons sugar in a small bowl. Rub all over ribs. Place ribs in the removable stoneware of the Casserole Crock™. Drizzle ¼ Cup of teriyaki sauce over ribs. Cover; cook on LOW 7 to 8 hours or HIGH 5 to 6 hours or until ribs are tender but not falling off the bones. 2. Meanwhile, 20 minutes before ribs are done cooking, in a small saucepan, mix vinegar, remaining ¾ Cup teriyaki sauce, and remaining 5 Tablespoons sugar. Heat to boiling on high. Boil 3 to 5 minutes or until syrupy and reduced by almost half, stirring occasionally. 3. Remove ribs from the stoneware. Let stand 5 minutes. To serve, brush ribs all over with teriyaki mixture and sprinkle with sesame seeds. |
CrockPotKitchen | Boca Raton, FL, USA | 8 to 10 | 10 Minutes | 5 Hour(s) | |
176 | 2019-01-27 23:04:56 | image/jpeg | 940eb78af996e1b38f30650bdfdf72e6727b9f09 | 22220 | /94/0e/b7/8a/940eb78af996e1b38f30650bdfdf72e6727b9f09.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/94/0e/b7/8a/940eb78af996e1b38f30650bdfdf72e6727b9f09.jpg | 384 | 2017-11-07 22:32:42 | Chicken and Butternut Squash | 6 Boneless Chicken Thighs2 Tablespoon balsamic vinegar, divided1/2 Tablespoon Kosher salt4 Cloves of garlic, minced1 1/2 pound to 2 pounds Whole butternut squash6 Fresh sage leafsGround Pepper (pinch or to taste) | Time on High: 4 to 6 hours Time on Low: 7 to 8 hours A fall favorite! Chicken with butternut squash is easily done in the Crock-Pot® slow cooker. | main dishes chicken butternut squash main dish fall savory | Place chicken in a Crock-Pot® slow cooker.Add 1 tablespoon balsamic, salt, pepper and garlic. Peel the butternut squash, cut in half, and remove seeds as well as membranes. Cube in approximately 1 inch squares. Place cubed butternut squash on the chicken. Splash with the remaining tablespoon of balsamic and add the sage leafs.Cover; cook on High for 4 to 6 hours or on Low for 7 to 8 hours. Butternut squash may be served cubed or mashed with cream. |
breadzone | Twentynine Palms, CA, USA | 6 | 20 Minutes | 4 Hour(s) | |
177 | 2019-01-27 23:04:57 | image/jpeg | f9c6a6b7dd09e7ea79f5909715d267d2cfaa64c1 | 80362 | /f9/c6/a6/b7/f9c6a6b7dd09e7ea79f5909715d267d2cfaa64c1.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f9/c6/a6/b7/f9c6a6b7dd09e7ea79f5909715d267d2cfaa64c1.jpg | 386 | 2017-11-07 22:32:54 | Poor Mans Beef Stroganoff | 1 pound ground beef1/2 Teaspoon garlic powder1 Pinch of salt and pepper1 Can cream of mushroom soup1 Cup of milk2 Tablespoon of butter1/2 Block of Velveeta Cheese cubed4 Ounce of cream cheese10 Ounce of cooked bowtie pasta | Time on Low: 6 to 8 hours It's a very creamy cheesy Beef Stroganoff that a little goes a long ways. | main dishes pasta beef dinner cheese beef stroganoff savory | Brown 1 Pound of ground beef. Season with your salt, pepper, and garlic powder to taste. Drain grease, and add to Crock-Pot® slow cooker. Stir in 1 can of cream of mushroom soup, 1 Cup of milk and 2 Tablespoons of butter mix til smooth. Then add 1/2 block of Velveeta cubed to Crock-Pot® slow cooker and simmer on Low for 6 to 8 hours. (You can add more milk or sour cream if too thick) Before serving mix in 3 Ounce cubed cream cheese and 10 Ounce cooked Bowtie Pasta. |
Huskerkat | Council Bluffs, IA, USA | 6 to 8 | 20 Minutes | 6 Hour(s) | |
178 | 2019-01-27 23:05:02 | image/jpeg | 43994cba787fbf072d04e46a687e7668f0632880 | 190663 | /43/99/4c/ba/43994cba787fbf072d04e46a687e7668f0632880.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/43/99/4c/ba/43994cba787fbf072d04e46a687e7668f0632880.jpg | 387 | 2017-11-07 22:33:07 | Mamma's Back-Rib's | 2 to 4 Pounds beef back ribs 1 Packet of onion soup 1 Cup of water 2 Tablespoons worcestershire sauce 1 Cup of frozen peas 2 Tablespoon of minced garlic 1 Cup of white mushrooms sliced (optional) 1 Teaspoons of salt and pepper, to taste 1 1/2 Cups of white rice or brown rice | Time on High: 6 to 8 Hours Time on Low: 8 to 10 Hours The Beef Back Ribs are served over Rice, with the juices of the beef cooking 8 to 10 hours. The ribs will fall off the bone and remember if you are smacking your lips after you know it was made with Love. | main dishes beef dinner ribs rice main dish worcestershire sauce peas savory | Cut Beef Back Ribs into individual pieces and place in Crock-Pot® slow cooker, sprinkle salt and minced garlic on the pieces of beef. Put frozen peas in. Then mix onion soup and water. Then pour onto beef back ribs. Then take the worcestershire sauce and pour on top of ribs. When serving you put on top of Rice. | Mommas46 | Margate, FL, USA | 4 to 6 | 10 Minutes | 6 Hour(s) | |
179 | 2019-01-27 23:05:09 | image/jpeg | 34081bdf7a058f413b4baba5bd11193086146a3a | 112974 | /34/08/1b/df/34081bdf7a058f413b4baba5bd11193086146a3a.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/34/08/1b/df/34081bdf7a058f413b4baba5bd11193086146a3a.jpg | 388 | 2017-11-07 22:33:21 | Fiesta Slow cooked Taco's | 2 packages of taco Seasoning-Mojito Lime blend. Prepared as per package. (cider vinegar, oil, water) 2 Tablespoons of chopped garlic 2 1/2 Pounds of flank steak 1 Red pepper sliced 1 Green pepper sliced 1 Yellow pepper sliced 1 Large Vidalia onion sliced Cabbage-Radish Slaw: 3 Cups shredded red cabbage (packaged) 8 Radishes 1 Cup sour cream 3 Tablespoons of lime juice (fresh or bottled) 1 Chipotle in adobo- chopped (canned) Salt to taste Corn tortillas Canola oil |
Time on High: 5 hours This is a great comfort food, but also great for a party with a few friends! Best tacos you've ever tasted! | main dishes spicy cabbage dinner flank steak taco corn torilla raddish | Spray pot with cooking spray. Combine all ingredients in Crock-Pot® slow cooker except slaw ingredients. Cover and cook for 5 hours. Combine slaw ingredients in a bowl and refrigerate until needed. When the meat mixture is done, begin to prepare the tortillas. Heat a small amount of oil in pan. Fry corn tortilla until light brown. Gently fold in half and drain any excess oil on paper towels. Drain meat in a strainer, reserving some liquid. Layer meat mixture and slaw in tortilla. Add additional liquid to your preference. Enjoy! |
MrsC | Woodbury, MN, USA | 6 to 8 | 20 Minutes | 5 Hour(s) | |
180 | 2019-01-27 23:05:15 | image/jpeg | 5db3fdee0c61c91014d60ed682123da488403e79 | 74634 | /5d/b3/fd/ee/5db3fdee0c61c91014d60ed682123da488403e79.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5d/b3/fd/ee/5db3fdee0c61c91014d60ed682123da488403e79.jpg | 389 | 2017-11-07 22:33:32 | Smoky Java Beef Sandwiches | 1 Tablespoon vegetable oil1 (4 Pounds) beef rump roast, cut into four slices2 Teaspoons browning & seasoning sauce1 Teaspoon smoked sea salt½ Teaspoon seasoned salt1/2 Teaspoon black pepper2 Medium onions, thinly sliced1 1/2 Cups strong black coffee1 Tablespoon molasses1 Teaspoon worcestershire sauce1/4 Teaspoon liquid hickory smoke1 Tablespoon cornstarch2 Tablespoons cold water12 Sandwich buns, split and lightly toasted1/3 Cup mayonnaise1 (16 Ounces) jar roasted red bell peppers, drained48 Bread & butter pickle slices |
Time on High: 1 to 2 Hour Time on Low: 4 to 5 Hours This rustic Crock-Pot® beef recipe can be used not only to make a variety of delicious sandwiches, it is also great used in quesadillas, soft tacos, and even on pizza! The two smoke ingredients pair very well with the spicy coffee flavor and add a new depth of flavor to the rich and hearty beef. If you want a bit of heat, add ¼ Teaspoon of cayenne. |
coffee main dishes beef main dish sandwich savory | 1. Brush inside of a 5 quart Crock-Pot® slow cooker with oil.2. Brush both sides of roast slices lightly with browning sauce then sprinkle with sea salt, seasoned salt, and pepper. Place in Crock-Pot®.3. Cook on high for 1 hour, turning slices over after 30 minutes and adding onion slices on roast slices after turning over.4. Stir coffee, molasses, Worcestershire sauce, and liquid smoke together in a medium bowl. Pour over onions. Cook on low for 4 to 5 hours more until roast is tender.5. Remove roast and onions to a large bowl. Use two forks to shred roast.8. In a small bowl, whisk cornstarch and water together until smooth. Stir into liquid in Crock-Pot®. Cook for 15 minutes or until mixture thickens slightly.9. Stir shredded roast into Crock-Pot®.10. Spread buns with mayonnaise. Divide roast onto bun bottoms. Top each with a 2 ½ inch square piece of bell pepper and four pickle slices. Add bun tops.Garnish as desired. Serve immediately. Serves 10 to 12. |
mshivers60 | Ada, OK, USA | 10 to 12 | 20 Minutes | 5 Hour(s) | |
181 | 2019-01-27 23:05:18 | image/jpeg | 92dcf36ed3bc2199c4c398025b94d3351b51ca95 | 34472 | /92/dc/f3/6e/92dcf36ed3bc2199c4c398025b94d3351b51ca95.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/92/dc/f3/6e/92dcf36ed3bc2199c4c398025b94d3351b51ca95.jpg | 390 | 2017-11-07 22:33:44 | Fajita Stuffed Picante Chicken | 4 Individual skinless chicken breasts 1 1/2 Cups of queso fresco cheese 1 Medium diced onion 1 Granny smith apple 1 Green pepper 1 Jalapeno 1 Cup of chicken broth 1 Cup of white wine 3 Tablespoons of olive oil Salt and pepper for seasoning Cilantro for garnish | Time on High: 2 to 3 hours Time on Low: 4 hours I incorporated all of the flavors of your standard Mexican Fajita and turned it into a one pot wonder! The chicken is stuffed with diced onions, green peppers, jalapeno and queso fresco. Braised in chicken broth and a white wine reduction. On top of the chicken a chutney made up of granny smith apples, pickled jalapenos, onions and green peppers that bring all of the flavors together. |
main dishes chicken mexican spicy dinner spanish fajita | 1. Pound chicken breasts until flat. 2. Dice onions, apples, jalapeno and green pepper. Leave 1 Cup of vegetables aside. 3. Mix 1 Cup of vegetables with queso fresco cheese in bowl. 4. Place cheese filling mixture onto the top of each chicken breast and start to roll until the ends meet. Secure both ends with toothpick. Season with salt and pepper. 5. Pour 3 Tablespoons of olive oil onto a hot saute pan and place the rolled chicken breasts inside the pan. 6. Caramelize chicken breasts for 3 minutes on each side and transfer to slow cooker. 7. De glaze saute pan with white wine and chicken broth for 3 minutes until liquid has thickened. 8. Place remainder of vegetables in Crock-Pot® slow cooker along with the braised liquid until the chicken is covered. 9. Cook on high for 60 minutes followed by 4 hours on low. 10. Take out the cooked chicken breasts and place on a covered plate. 11. Cook the remaining vegetable chutney on high for 20 minutes. |
psobon2 | Harwood Heights, IL, USA | 4 | 20 Minutes | 4 Hour(s) | |
182 | 2019-01-27 23:05:27 | image/jpeg | 37d6cc266d9efcbb00b4ba81719d653588a06f26 | 14714 | /37/d6/cc/26/37d6cc266d9efcbb00b4ba81719d653588a06f26.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/37/d6/cc/26/37d6cc266d9efcbb00b4ba81719d653588a06f26.jpg | 391 | 2017-11-07 22:33:54 | Pollo Ranchero (Country Chicken) | One whole chicken5 Cups of chopped tomatoes1 Cup of smoked ham1 Large onion2 Jalapenos2 Able spoons of house seasoning salt, onion powder & garlic powder4 Sprigs of epasote (if not avail use tarragon)2 Tablespoons of tomato pasteSalt to taste | Time on High: 3 Hours 30 Minutes to 4 Hours and 30 Minutes Country Chicken, Slow simmer chicken in a spice hardy tomato sauce. with smoked ham and epasote for a unique Mexican country taste. served with Mexican yellow rice also cooked in a Crock-Pot® slow cooker. | main dishes chicken mexican spanish ranchero savory | 1. Season the chicken with the house seasoning and place in Crock-Pot® slow cooker2. layered the ham, tomatoes, jalapenos, epasote (or Tarragon), and tomato paste, on top of the chicken. sprinkle salt and any left over house seasoning over.3. Place in the Crock-Pot® slow cooker and cook on high for 2 hours and 30 minutes.4. After 2 hours and 30 minutes uncover and layer the onions on top and cook for one more hour. |
Raul | Charleston, SC, USA | 4 | 20 Minutes | 3 Hour(s) | |
183 | 2019-01-27 23:05:32 | image/jpeg | a735bb64c850ad0f908f2f76af9c50091dfcb100 | 167678 | /a7/35/bb/64/a735bb64c850ad0f908f2f76af9c50091dfcb100.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/a7/35/bb/64/a735bb64c850ad0f908f2f76af9c50091dfcb100.jpg | 392 | 2017-11-07 22:34:08 | Smokey Slow-Cooker Chorizo ‘n Beer Chili | 1 Pound chorizo sausage, casings removed1 Medium yellow onion, chopped1 Medium jalapeno, minced3 Cloves garlic, minced2 Cans pinto beans, drained (15 1/2 Ounces)16 Ounces medium salsa4 1/2 Ounces chopped green chilies28 Ounces diced tomatoes1 Can dark stout beer (15 Ounces) 2 Tablespoons chili powder1 Teaspoon cumin1/2 Teaspoon black pepper1/2 Teaspoon smoked paprika1/2 Teaspoon seasoning salt1/2 Teaspoon oregano1/2 Teaspoon onion powder1/2 Cup corn meal (optional) |
Time on Low: 6 to 8 hours Time on High: 3 to 4 hours Hot, hearty, warming chili that combines the spice of chorizo sausage with dark stout beer. Perfect for the chili lover in your life! | main dishes chili main dish soup and stews beer sausage corn meal browning slow cooker savory | Place chorizo, onion, jalapeno, and garlic in stovetop-safe Crock-Pot® bowl or medium pot. Place over medium high heat and cook, using back to spoon to break up chorizo, for 7 to 9 minutes, until sausage is cooked through. Drain fat and place Crock-Pot® bowl into slow-cooker liner (or, alternately, pour cooked chorizo mixture into bowl of a 6 Quart Crock-Pot®).Pour remaining ingredients into Crock-Pot®, stirring to combine. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours. If you desire thicker chili, stir in corn meal before serving. |
RRuiz85 | Hurlburt Field, FL, USA | 6 to 8 | 45 Minutes | 3 Hour(s) | |
184 | 2019-01-27 23:05:37 | image/jpeg | 26e2760a7828e5f2cffb18d0adb56a043b3871b7 | 81432 | /26/e2/76/0a/26e2760a7828e5f2cffb18d0adb56a043b3871b7.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/26/e2/76/0a/26e2760a7828e5f2cffb18d0adb56a043b3871b7.jpg | 393 | 2017-11-07 22:34:19 | Slow Cooked Chili | 2 Pounds ground chuck (I use Ground Chuck which is a perfect 80/20 mix, meaning €”80 percent lean chuck with 20 percent fat) 2 Cans (14 1/2 Ounces each) kidney beans, drained of all liquid 2 Cans (14 1/2 Ounces each) Diced Tomatoes (I used the flavored kind – one w/ green chilies and one with onions, green peppers, and garlic). 1 Can (8 Ounces) Tomato Sauce 2 Medium Onions, chopped 2 Teaspoons minced garlic (or two cloves of garlic chopped) 1 Teaspoon ground cumin 1 Teaspoons celery seed 1 Teaspoon coriander seed, grind into a powder (or just use ground coriander) 2 Teaspoons smoked paprika 1/2 Teaspoon chipotle pepper powder 1/2 Teaspoon chili powder 1/4 Cup brown sugar Pinch of red pepper flakes Salt and pepper, to taste Sour Cream Shredded cheddar cheese Scallions (Green Onions), chopped |
Time on High: 6 to 8 Hours Time on Low: 8 to 10 Hours What is better than a warm chili on a cold day? Not much. It is not exactly freezing or even chilly here in Florida but I have been aching for some delicious chilly lately and when I get the itch, I have to scratch it. Scratch is exactly what I did here, that is that I made it from scratch. | main dishes chili beef main dish soup and stews beans savory | In a skillet, on medium heat, add ground beef. Sprinkle with salt and pepper. Cook until all pink is gone. Drain fat, but reserve about a Tablespoon or two to saute the onions and garlic. Put cooked ground beef in Crock-Pot®. Cook onions on medium heat until translucent. Add garlic and cook a couple of minutes longer. Add to Crock-Pot®.Add remaining ingredients (except the sour cream, cheddar cheese, and scallions) to the Crock-Pot®t. Give a couple good pinches of salt and some pepper. Mix well.Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Be sure to stir and taste every hour or so, just to make sure the flavors are there (and because you won’t be able to resist due to the aroma).Once the chili is perfected, put in a serving bowl and sprinkle with scallions. Add a nice dab of sour cream and top it off with a sprinkle of shredded cheddar cheese.Sever with some bread or crackers on the side and enjoy!NOTE: Chili has to have a kick. The amount of kick is different for everybody. Personally, I am a wimp when it comes to spicy, but this recipe has a nice kick that does not linger in your mouth and require you to have a fire extinguisher right next to you when you eat the stuff. The sour cream helps the lower the spicy taste almost immediately and of course the bread/crackers help as well. You can add more or less of the spicy ingredient depending on your liking. |
SharBear613 | Palm Harbor, FL, USA | 6 to 8 | 20 Minutes | 6 Hour(s) | |
185 | 2019-01-27 23:05:41 | image/jpeg | cd9e189bce64ff94a2fdb92288f8b59501506225 | 131666 | /cd/9e/18/9b/cd9e189bce64ff94a2fdb92288f8b59501506225.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/cd/9e/18/9b/cd9e189bce64ff94a2fdb92288f8b59501506225.jpg | 394 | 2017-11-07 22:34:29 | No Fuss, No Fail, Amazing Spaghetti | 1 pound ground beef 1 10 Ounce can cream of mushroom soup8 Ounce sliced mushrooms1 28 Ounce. can crushed tomatoes1 Tablespoon and 1/2 Teaspoon pink Himalayan salt1/2 Teaspoon cayenne pepper1/2 Tablespoon. dried oregano1 Teaspoon dried basil1 Teaspoon dried thyme1 Teaspoon dried parsley1 Tablespoon garlic powder1 Can water (mushroom soup can) | Time on High: 4 hours This is a quick, easy, no-fail recipe for spaghetti in the Crock-Pot® slow cooker. It's a favorite with all my family and friends! I know it will be yours too! I've taken my traditional stove top recipe and converted it for the Crock-Pot® slow cooker so that even busy chefs can wow their guests. | main dishes dinner mushroom cream of mushroom spaggetti savory | 1. Brown the ground beef in a skillet Season to taste2. While the ground beef is browning, put the tomatoes in the Crock-Pot® slow cooker and turn on high for four hours.3. Drain the ground beef and add it to the tomatoes.4. Add the cream of mushroom soup, and the mushrooms. Stir.5. Add the seasonings (salt, pepper, oregano, basil, thyme, parsley, and garlic powder) and one soup can of water. Stir.6. Leave the Crock-Pot® slow cooker on high and cook for the remainder of the four hours. Tweak the seasonings as necessary.This dish is delicious and pairs very well with green salad, asparagus, and corn. |
SouthernBelle | Baton Rouge, LA, USA | 8 | 15 Minutes | 4 Hour(s) | |
186 | 2019-01-27 23:05:46 | image/jpeg | 2aed61a307a4d6d4f390a5e3ffee1a1bc778347d | 19640 | /2a/ed/61/a3/2aed61a307a4d6d4f390a5e3ffee1a1bc778347d.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/2a/ed/61/a3/2aed61a307a4d6d4f390a5e3ffee1a1bc778347d.jpg | 395 | 2017-11-07 22:34:42 | Vegetable Ziti | 1 Pound ziti pasta, uncooked 1 Large zucchini, grated, about 2 Cups 1 Large carrot, grated, about 1 Cup 1 Red bell pepper, diced, about 1 Cup 1 Small onion, finely diced, about 1 Cup 1 Garlic clove, minced 1 Can diced tomatoes (28 Ounces) 1 Can tomato puree, or sauce without seasonings (15 Ounces) 1 Teaspoon salt 1/2 Cup grated parmesan cheese 3 Cups grated mozzarella cheese, divided |
Time on High: 3 to 4 hours Time on Low: 6 to 8 hours A Crock-Pot® slow cooker take on the classic baked ziti. This dish is filled with grated veggies to ensure lots of nutrition is getting into your families diets! | vegetarian main dishes pasta vegetable main dish zucchini ziti hook-up savory | 1. In your Crock-Pot® slow cooker, combine all the ingredients, except 1 Cup of the mozzarella cheese, and stir to mix well. 2. Sprinkle the remaining 1 Cup mozzarella cheese evenly over the top of the pasta mixture. 3. Cover and cook on high for 3 to 4 hours, or low for 6 to 8 hours. | Weelicious | Los Angeles, CA, USA | 6 to 8 | 10 Minutes | 3 Hour(s) | |
187 | 2019-01-27 23:05:48 | image/jpeg | 24d0dbfacafdbf595009d8826c7cf7ad299b10f8 | 40123 | /24/d0/db/fa/24d0dbfacafdbf595009d8826c7cf7ad299b10f8.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/24/d0/db/fa/24d0dbfacafdbf595009d8826c7cf7ad299b10f8.jpg | 396 | 2017-11-07 22:34:55 | Teriyaki Chicken Wings | 3 to 4 Pounds chicken wings 1/4 Cup soy sauce 1/4 Cup sherry 1/4 Cup honey 1 Tablespoon hoisin sauce 1 Tablespoon orange juice 2 Cloves garlic, minced 1 Red chili, minced (optional) | Time on High: 2 to 3 hours Time on Low: 4 to 5 hours | main dishes chicken main dish orange honey appetizer teriyaki tailgating soy sherry wings hoisin sauce savory | Place the wings in the Crock-Pot® slow cooker. Combine remaining ingredients in a bowl and pour over the wings.Cook on High for 2 to 3 hours or on Low for 4 to 5 hours. | 6 | 10 Minutes | 2 Hour(s) | |||
188 | 2019-01-27 23:05:51 | image/jpeg | 870abed6134643fc6328998572c1e28f90b3cc2f | 68849 | /87/0a/be/d6/870abed6134643fc6328998572c1e28f90b3cc2f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/87/0a/be/d6/870abed6134643fc6328998572c1e28f90b3cc2f.jpg | 397 | 2017-11-07 22:35:05 | Baked Ham in Foil | 3 to 4 Pounds ham, precookedliquid smoke, (optional) | Time on High: 2 to 3 hours Time on Low: 4 to 5 hours If desired, sprinkle ham with liquid smoke before wrapping in foil. | main dishes main dish sandwich ham baked ham foil savory | Pour 1/2 cup water in stoneware. Wrap precooked 3- to 4-pound ham in foil; place in Crock-Pot® slow cooker.Cover and cook on HIGH 1 hour, then on LOW 3 to 4 hours or until ham is hot. | 6 to 8 | 10 Minutes | 4 Hour(s) | |||
189 | 2019-01-27 23:05:59 | image/jpeg | 8b59e5f2b3b54fa236f34d45997d17390c99a407 | 30497 | /8b/59/e5/f2/8b59e5f2b3b54fa236f34d45997d17390c99a407.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/8b/59/e5/f2/8b59e5f2b3b54fa236f34d45997d17390c99a407.jpg | 398 | 2017-11-07 22:35:16 | Two-Step Sweet and Sour Meatballs | 32 Ounces prepared frozen meatballs 1 Cup tomato sauce 20 Ounces crushed pineapple, canned, with juice 1/4 Cup brown sugar, packed 1/4 Cup apple cider vinegar | Time on High: 3 to 4 hours Time on Low: 6 to 8 hours | main dishes sweet tailgate meatballs pineapple appetizer sweet and sour | Place the meatballs in the Crock-Pot® slow cooker. Mix together the remaining ingredients and pour over the meatballs, stirring to combine. Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours). | 20 | 15 Minutes | 3 Hour(s) | |||
190 | 2019-01-27 23:06:05 | image/jpeg | 654ca6e27eed88e8ee4c348d14faaf1d999ef686 | 45332 | /65/4c/a6/e2/654ca6e27eed88e8ee4c348d14faaf1d999ef686.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/65/4c/a6/e2/654ca6e27eed88e8ee4c348d14faaf1d999ef686.jpg | 399 | 2017-11-07 22:35:28 | Alfredo Green Beans with Pancetta | 28 Ounces frozen, cut green beans 6 Ounces pancetta, crisped in the microwave and chopped 1 Cup roasted red bell peppers, finely chopped 10 Ounces cheesy Alfredo sauce 1/2 Teaspoon freshly ground black pepper 2 1/2 Ounces French fried onions | Time on High: 3 to 4 hours Time on Low: 4 to 6 hours | italian main dishes main dish alfredo green beans red peppers pancetta savory | In the Crock-Pot® slow cooker, place the green beans, crispy pancetta, chopped peppers, alfredo sauce, and black pepper, mixing well to combine.Cover; cook on High 3 to 4 hours, stirring once after 1 hour.Just before serving, add the fried onions. | 8 | 15 Minutes | 3 Hour(s) | |||
191 | 2019-01-27 23:06:13 | image/jpeg | 4a5e55b672d4e54f5321ad561ae619bdaf886bd5 | 109271 | /4a/5e/55/b6/4a5e55b672d4e54f5321ad561ae619bdaf886bd5.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/4a/5e/55/b6/4a5e55b672d4e54f5321ad561ae619bdaf886bd5.jpg | 401 | 2017-11-07 22:35:40 | Jammin' Beef Stew-----Smucker's | No-stick Cooking Spray2 Pounds beef stew meat, cut into 1-inch pieces1/4 Cup all purpose flour1 1/2 Teaspoons salt1/4 Teaspoon pepper1 Cup chopped yellow onions3 Carrots cleaned and sliced on a diagonal2 Bay leaves1 Tablespoon Worcestershire sauce1 (14.5 Ounces) Can diced tomatoes1/2 Cup Smucker's Concord Grape Jam OR Smucker's Natural Concord Grape Fruit Spread1 (14.5 ounces) can beef broth or water6 Potatoes (3/4 Pound) quartered2 Tablespoons chopped fresh parsley (I sometimes use dried) |
Time on High: 5 to 6 hours Time on Low: 8 to 10 hours This beef stew recipe from Smucker's, with a slight twist, has become our favorite stew recipe! | main dishes beef main dish worcestershire sauce soup and stews stew jelly jam grape savory | Spray Crock-Pot® slow cooker with non-stick cooking spray. Place meat in Crock-Pot® slow cooker.Combine flour, salt, and pepper in small bowl. Toss meat with flour mixture to coat evenly. Add onions, carrots, bay leaves, Worcestershire sauce, tomatoes, grape jam, broth or water, and potatoes. Mix to combine ingredients.Cover and cook on low 8 to 10 hours ( or on high 5 to 6 hrs) or until meat is fork tender. Remove bay leaves. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper. |
6 to 8 | 20 Minutes | 5 Hour(s) | |||
192 | 2019-01-27 23:06:15 | image/jpeg | 4940d89cb00e7e99cdd4178d2e67b5f31ac3e2ab | 42979 | /49/40/d8/9c/4940d89cb00e7e99cdd4178d2e67b5f31ac3e2ab.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/49/40/d8/9c/4940d89cb00e7e99cdd4178d2e67b5f31ac3e2ab.jpg | 402 | 2017-11-07 22:35:51 | Easy Chicken Stew | 3 Boneless skinless chicken breast1 Large can of cream of chicken soup1 Bag frozen peas1 Bag of frozen cut carrots2 Cans of sliced potatoesSalt and pepper, to taste | Time on High: 6 hours As a child my mom would make this for our family | main dishes chicken potatoes carrots main dish stew peas savory | Clean and cut chicken breasts into strips, then cut the strips in 3's, and put cream of chicken soup into Crock-Pot®. Do not mix water or milk. Evenly distribute the chicken pieces on the bottom. Then add peas and carrots. Put lid on and cook for 6 to 8 hours. Half way threw add potatoes. When done serve over butter noodles or rice. | 5 | 15 Minutes | 6 Hour(s) | |||
193 | 2019-01-27 23:06:18 | image/jpeg | 21b68576bcc6c6a74a7138c195a1389b131da4c7 | 68480 | /21/b6/85/76/21b68576bcc6c6a74a7138c195a1389b131da4c7.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/21/b6/85/76/21b68576bcc6c6a74a7138c195a1389b131da4c7.jpg | 403 | 2017-11-07 22:36:05 | Slow Cooker Potato Leek Soup with Crispy Prosciutto | • 1 tbsp. olive oil• 3 leeks, white and light green parts diced• 3-4 potatoes, diced• 4 1/2 cups stock• salt and pepper• 1/4 cup whole milk• 2-3 tbsp. chopped chives• 3 pieces prosciutto | There's something about soup that is so comforting—but "comforting" doesn't have to mean unhealthy! This potato leek soup highlights the sweet, mild flavor of leeks and the natural creaminess of potatoes, without adding tons of extra milk, calories or fat! Add some chives for color and flavor and some salty, crispy prosciutto on top...you deserve it. | main courses side dishes main dishes soup potato savory leek leek soup prosciutto | 1. Cut leeks and potatoes.2. Add olive oil, leeks, potatoes, stock, salt and pepper to Crock-Pot® slow cooker. Cook on high for 3-4 hours.3. Put half of the soup in a blender and pulse until smooth. Add that back into the Crock-Pot® slow cooker.4. Stir in milk and chives.5. Cut prosciutto into strips. In a small nonstick saucepan, crisp the prosciutto over medium-high heat. Add olive oil to speed the process. Place on a paper towel to soak up any excessgrease.6. Ladle soup into a bowl. Top with more chives and a few pieces of crispy prosciutto. |
6 | 30 Minutes | 4 Hour(s) | |||
194 | 2019-01-27 23:06:26 | image/jpeg | 0b5f2b9f15180dae78e7075f9e87557da766cbb4 | 70632 | /0b/5f/2b/9f/0b5f2b9f15180dae78e7075f9e87557da766cbb4.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/0b/5f/2b/9f/0b5f2b9f15180dae78e7075f9e87557da766cbb4.jpg | 404 | 2017-11-07 22:36:16 | Apple Cider Braised Pork | • 2 tablespoons canola oil• 1 boneless pork shoulder (4 pounds), trimmed of fat• 2 teaspoons coarse salt• 1 1/2 teaspoon freshly ground pepper• 1 1/2 cups apple cider (use homemade recipe below, if desired)• 3 tablespoons honey• 1 medium onion, sliced• 3 tablespoons cornstarch• 1/4 cup water• Sweet potatoes, mashed• Additional freshly ground pepper, if desired | As this mouth-watering recipe calls for browning the pork first, the Crock-Pot® 5-in-1 Multi-Cooker is perfect for making apple cider braised pork. With five cook functions - slow cook, brown & sauté, bake, roast and steam, it's versatile for this recipe, plus much more! For a complete entree, serve this braised pork over a bed of sweet and creamy mashed sweet potatoes. | main courses main dishes apple pork sweet cider savory tangy braised | 1. Select the Brown/Sauté function of your Multi-Cooker and set to medium.2. Allow Multi-Cooker to preheat.3. Sprinkle salt and pepper over pork and add to Multi-Cooker, with oil.4. Cook for 10 minutes, frequently turning pork shoulder until browned on all sides.5. Press Start/Stop to change function to Slow Cook.6. In a small bowl, combine honey and apple cider. Pour over pork.7. Add onion.8. Cover and cook on low for 8 to 9 hours.9. Remove pork and let stand for 5 minutes on cutting board.10. With two forks, shred pork into chunks.11. Skim fat from cooking liquid in Multi-Cooker.12. In small bowl, mix cornstarch and water. Stir into cooking liquid.13. Turn Slow Cook setting to high.14. Cook 1 to 2 minutes, stirring constantly, until gravy is thickened.15. Serve apple braised pork over mashed sweet potatoes and cover with gravy.Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish. |
4 | 14 Minutes | 8 Hour(s) | |||
195 | 2019-01-27 23:06:27 | image/jpeg | f01d599cfa9eee1a500971111cca10b9bc6e3760 | 64822 | /f0/1d/59/9c/f01d599cfa9eee1a500971111cca10b9bc6e3760.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/f0/1d/59/9c/f01d599cfa9eee1a500971111cca10b9bc6e3760.jpg | 405 | 2017-11-07 22:36:29 | Gnocchi in Creamy Pork Sauce | • 1 medium yellow onion, diced• 6 cloves garlic, minced• 4 to 5 pounds bone-in pork shoulder• 2 (28-ounce) cans crushed tomatoes• 1 tablespoon Italian seasoning• Salt and pepper, to taste• 1/2 cup heavy cream• 2 pounds dried gnocchi• Parmesan cheese, for topping• Parsley, for garnish | Requiring little preparation or effort, this deliciously creamy and savory slow-cooked dish is perfect for a chilly evening or hungry crowd. Topped with Parmesan cheese and served with warm, buttered rolls, this creamy pork sauce gnocchi is an extremely satisfying dinner. | main courses italian main dishes pork sauce main course gnocchi | 1. Place a Crock-Pot® Slow Cooker Liner inside your 6-quart slow cooker.2. Add diced yellow onion and garlic to the bottom.3. Cover with the bone-in pork shoulder.4. Pour 1 can of crush tomatoes over top, covering the sides as well.5. Season with salt, pepper and Italian seasoning.6. Pour second can of crushed tomatoes in slow cooker.7. Cover and cook on low for 11 hours overnight.8. Remove the layer of fat and bone from the pork and discard.9. Stir in the heavy cream and gnocchi.10. Cover and cook for 1 more hour on low.11. Sprinkle with parmesan cheese and parsley for garnish.12. Serve warm and enjoy. |
4 | 15 Minutes | 11 Hour(s) | |||
196 | 2019-01-27 23:06:36 | image/jpeg | eddf556b567cd60b2f74d4ceb5230c71e4b295e6 | 28487 | /ed/df/55/6b/eddf556b567cd60b2f74d4ceb5230c71e4b295e6.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/ed/df/55/6b/eddf556b567cd60b2f74d4ceb5230c71e4b295e6.jpg | 406 | 2017-11-07 22:36:42 | Herbes De Provence Sausage | 3 Pounds sweet Italian sausage, cut into 1-inch slices2 Tablespoons olive oil1 Tablespoon garlic4 Large onions, sliced ,1/2 inch thick1 1/2 Cups chicken broth1 1/2 Tablespoons Herbes de Provence1 Teaspoon crushed red pepper1/4 Cup Asiago cheese, grated1/2 Cup Parmesan cheese, gratedSalt and pepper, to taste | Time on High: 4 to 6 Hours Time on Low: 8 to 10 Hours This recipe was designed to be cooked in a Crock-Pot®. It is a dish that is packed with flavor in ever bite. Bon Appetit !!!!!! | french main dishes main dish sausage herbes de provence savory | Warm olive oil in large frying pan over medium-high heat. Add sausage and cook 8 to 10 minutes or until browned on all sides, stirring occasionally.Slice onions and place in Crock-Pot® slow cooker. Top onions with chicken broth, garlic, crushed red pepper, and Herbes de Provence. Add sausage.Cover and cook at low for 8 hours (high for 4 hours). Mix grated cheeses and set aside.To serve, transfer sausage and onions to a shallow serving platter. Season to taste with salt and pepper.Serve over pasta or on a soft roll. Top with cheese mixture. |
Shan | Villanova, PA, USA | 6 to 8 | 25 Minutes | 4 Hour(s) | |
197 | 2019-01-27 23:06:46 | image/jpeg | 1d7b2465eb894235327dea2f5fcc77a9702def7f | 31017 | /1d/7b/24/65/1d7b2465eb894235327dea2f5fcc77a9702def7f.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/1d/7b/24/65/1d7b2465eb894235327dea2f5fcc77a9702def7f.jpg | 407 | 2017-11-07 22:36:56 | Salsa Verde Beef | 2 Pound rump roast (or other lean beef roast)1 Cup salsa verdeTaco seasoning packet | Time on High: 4 to 5 hours Time on Low: 6 to 8 hours An easy and delicious recipe for shredded beef you can use for tacos, burritos, enchiladas, burrito bowls, and more. This recipe is ideal for a 3 to 4 Quart Crock-Pot® Slow Cooker. | main dishes mexican beef main dish roast burritos tacos salsa enchiladas savory | Place roast in the Crock-Pot® slow cooker. Sprinkle taco seasoning packet all over the roast. Pour the salsa over the beef. Cover; cook on Low 6 to 8 hours or on High 4 to 5 hours (Or until beef is very tender and pulls apart easily with a fork).Remove beef from Crock-Pot® slow cooker. Drain the liquid from the Crock-Pot® slow cooker and set it aside. Shred the beef by cutting it into chunks and then pulling it apart with two forks. Discard any fat place the shredded beef back into the Crock-Pot® slow cooker. Pour ½ to 1 cup of the liquid back into shredded beef. Reduce setting to warm until ready to serve. |
MarthaJeanCrockinQueen | Phoenix, AZ, USA | 6 | 10 Minutes | 4 Hour(s) | |
198 | 2019-01-27 23:06:48 | image/jpeg | 0f7122138bb42dd9f81071abb5127604728c5dbf | 91133 | /0f/71/22/13/0f7122138bb42dd9f81071abb5127604728c5dbf.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/0f/71/22/13/0f7122138bb42dd9f81071abb5127604728c5dbf.jpg | 408 | 2017-11-07 22:37:07 | Cilantro Lime Chicken | Ingredients:○ 1 ½ lbs. chicken breasts, chopped○ ½ white onion, chopped○ 1 red bell pepper, chopped○ 1 cup black beans, drained○ 1 cup frozen corn, drained○ 4 oz. green chilies○ 1 jalapeno, seeded and chopped○ juice of two limes○ 3 cloves of garlic, minced○ 1 cup cilantro, chopped○ 2 tsps. cumin | Prep Time 10 Minutes Cook Time 7 Hour(s) Tags: main dishes chicken mexican dinner main dish lunch black beans tacos jalapeño Tweet Print Email Recipe Full Screen Exit Full Screen Cilantro Lime Chicken (0) Write Review 1 Picture Prep Time 10 Minutes Cook Time Tags: main dishes chicken mexican dinner main dish lunch black beans tacos jalapeño Tweet Email Recipe Ingredients Ingredients:○ 1 ½ lbs. chicken breasts, chopped○ ½ white onion, chopped○ 1 red bell pepper, chopped○ 1 cup black beans, drained○ 1 cup frozen corn, drained○ 4 oz. green chilies○ 1 jalapeno, seeded and chopped○ juice of two limes○ 3 cloves of garlic, minced○ 1 cup cilantro, chopped○ 2 tsps. cumin |
main dishes chicken mexican dinner main dish lunch black beans tacos jalapeño | 1) Place all contents into your Crock-Pot® slow cookers.2) Cook on low for 7 to 8 hours, or on high for 4 hours.3) Serve on top of tortillas for tacos, or with rice. If desired, garnish with extra lime or cilantro. Enjoy! | 10 Minutes | 7 Hour(s) | ||||
199 | 2019-01-27 23:06:54 | image/jpeg | 5c89d0fde23bb52cc2754882a785deecf5b0f055 | 26994 | /5c/89/d0/fd/5c89d0fde23bb52cc2754882a785deecf5b0f055.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/5c/89/d0/fd/5c89d0fde23bb52cc2754882a785deecf5b0f055.jpg | 411 | 2017-11-07 22:37:20 | Barbecue Chicken Quinoa Bowl | • 1 cup quinoa, uncooked• 1 cup corn, frozen• 1 cup red bell pepper, chopped• 1/2 cup onion, diced• 2 tablespoons garlic, minced• 1/2 tablespoons cumin powder• 1/2 tablespoon chili powder• 1/2 tablespoon smoked paprika• 1 cup barbecue sauce and extra for topping• 1/4 teaspoon salt• 1/2 teaspoon hickory liquid smoke• 1 cup and 2 tablespoons chicken broth• 1/2 pound chicken breast• Cilantro, for garnish• Green onion, for garnish• Cheddar cheese, grated, for garnish |
If you're looking to kick things up a notch, try out this smoky barbecue infused quinoa bowl with the added protein of chicken. | main courses side dishes american main dishes chicken barbecue quinoa savory tangy | 1. Add quinoa to the bottom of your slow cooker.2. Top with corn, peppers, onion, garlic, cumin, chili powder, paprika, 1 cup barbecue sauce, salt, liquid smoke and chicken broth.3. Nestle chicken breasts between all ingredients in the middle.4. Ensure that liquid covers them.5. Cover and cook on high for 2 to 3 hours, until broth is absorbed and chicken is cooked through.6. Remove the chicken breasts and shred, using two forks.7. Add the shredded chicken back into the slow cooker and mix well.8. Serve in bowls and garnish with remaining barbecue sauce, cilantro, green onions and cheddar cheese. |
4 | 15 Minutes | ||||
200 | 2019-01-27 23:06:58 | image/jpeg | 863eedf87ad9a082d0dd98288b3cda3201ef0337 | 56988 | /86/3e/ed/f8/863eedf87ad9a082d0dd98288b3cda3201ef0337.jpg | https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_for_food_7/by_table/recipe_image_download_access/86/3e/ed/f8/863eedf87ad9a082d0dd98288b3cda3201ef0337.jpg | 412 | 2017-11-07 22:37:31 | Barbecue Beef Brisket | • 3 pounds beef brisket• 1 teaspoon chili powder• 1/2 teaspoon garlic powder• 1/4 teaspoon celery seeds• 1/8 teaspoon black pepper• 1/2 cup ketchup• 1/2 cup chili sauce• 1/4 cup packaged brown sugar• 1/2 teaspoon dry mustard• 2 tablespoons Worcestershire sauce• 1 1/2 teaspoons liquid smoke | Smoky and savory, this Texas-inspired hearty beef brisket is satisfyingly good. Best of all, except for the beef, each of these ingredients can likely be found right in your cupboard! | american main dishes beef barbecue brisket savory | 1. For the rub, combine the chili powder, garlic powder, celery seed and pepper in a bowl.2. Rub over beef brisket and place in the bottom of your slow cooker.3. In another bowl, combine all remaining ingredients and mix well.4. Pour sauce all over brisket to coat evenly.5. Cover and cook on low for 8 hours.6. Remove meat when ready and cut the brisket across the grain, making thin slices.7. Drizzle remaining liquid over sliced brisket and serve! |
3-4 | 15 Minutes | 8 Hour(s) | |||
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