recipelink.com Chat Room Recipe Swap
02-03-2000 – By Crock and By Pot
29 Slow Cooked and Crock Pot Recipes

Gina,.Fla (06:16:44) : Cuban Pork Roast
This is what is served traditionally the night before Christmas (Noche Buena) with Rice, Black Beans, Yuca con Mojo, Bread and wine.

1 pork roast (butt)
1 bunch fresh garlic
1 bottle Mojo

Peel garlic cloves and cut into slivers. With a sharp knife, poke holes in the roast and fill with garlic slivers. The more garlic, the better. Place roast in a roasting pan and pour entire bottle of Mojo on the roast. Cover and refrigerate for two days, turning roast on first day. Transfer the roast into a 300 oven for 4-5 hours, basting several times. When done, the roast should be very tender and falling apart. Carve the roast and return meat to the Mojo and drippings from pan.

Gina,.Fla (06:16:11) : Eye Round Cuban Style
(Boliche Estilo Cubano)

6-7 lbs. eye round
3 chorizo sausages, chopped
1/2 lb. chopped ham
2 bacon slices, chopped
1/2 c. orange juice mixed with juice of 2 limes
2 large onions, sliced
4 cloves garlic, minced
6 T. veg. oil
1/2 c. dry sherry (vino seco)
2 large green peppers, sliced
2 parsley sprigs, chopped
6 bay leaves
4 t. salt
1 t. pepper

Cut a pocket lengthwise in center of beef or ask the butcher to do it. leaving opposite end closed. Mix chorizo, ham and bacon and stuff meat. Mix orange and lime juices, garlic, pepper, onion, bay leaves and pepper. Marinate meat in this mixture for at least 2 hours, but better overnight. In a heavy casserole or pot, brown meat on all sides and add sherry, salt and all the marinade ingredients. Cook it covered at medium low heat for 1 1/2 hours or 2 till meat is fork tender. Strain the sauce and pour it over the meat. Serve with white rice and black beans and a salad.

Gina,.Fla (06:13:59) : Barbecued Brisket of Beef

This is a great dish for cookouts because it makes itself in the oven, and it's so tasty...

4-5 lb. well trimmed brisket
1 1/2 t. salt
1/2 c. ketchup
1/4 c. vinegar
1/2 c. finely chopped onion
1 T. Worcestershire sauce
1 1/2 t. liquid smoke
1 bay leaf, crumbled
1/4 t. pepper

Rub meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. Shred meat with two forks, it will be fork tender. Serve over rolls.

Gina,.Fla (06:12:21) : Pulled Pork Sandwiches
Texas and Midwestern Style

8 Servings

2 pounds pork shoulder, cut into large cubes
2 cups chopped onions
2 cups chopped green bell peppers
1/2 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon chili powder
1/4 cup red wine vinegar
2 teaspoons liquid smoke
6 ounces tomato paste
2/3 cup apple juice
8 sandwich rolls

1. Preheat oven to 325 degrees. Combine pork, onion and bell pepper in 3 quart casserole.

2. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture.

3. Cover and bake until meat is very tender and breaks apart, 4 hours. Shred meat with two forks and mix into sauce. Spoon into rolls and serve.

Kelly (10:00:12) : Crock pot Garnet Pears

3 pk Black cherry jello; 3 oz each
1 1/2 c Boiling water
1 c Cranberry juice cocktail
Cinnamon; 6" stick
6 Cloves; whole
15 Pears; pared and cored*

In removable liner, combine gelatin and boiling water; stir in cranberry juice cocktail, cinnamon and cloves. Add pears, turning in syrup to coat all sides. Place liner in base.

Cover and cook on auto 5-6 hour, low 6-8 hours or high 3-4 hours. Turn pears once while cooking. Good served warm and spicy, or chilled with the partially jelled syrup.

*Canned pears may be used for fresh pears. Use 4 1-lb. 13-oz. cans drained pears and cook on low for 5 hours.

Kelly (09:53:14) : Apple Pecan Bread Pudding (crock pot)

1 cup Pecans -- coarsely chop
3 Eggs
8 slices Raisin bread -- diced
2 cups Half & Half or milk
2 medium Apples -- green
1/4 cup Bourbon or brandy
1 cup Sugar
1/4 cup Butter or margarine -- melted
1 teaspoon Cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon Nutmeg

Preheat oven to 350~. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Kelly (09:51:17) : Apple Cranberry Compote (crock pot)

6 Cooking apples (peel/slice)
1 cup Fresh cranberries
1 cup Sugar
1/2 teaspoon Grated orange peel
1/2 cup Water
1/4 cup Port wine
Sour cream

Arrange apple slices and cranberries in crock pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

Kelly (09:49:55) : Apple Brown Betty (crock pot)

4 c Small bread cubes (1/2")
1/2 c Butter/margarine, melted
1/2 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Salt
3/4 c Brown sugar, firmly packed
4 c Cooking apples, peeled, chopped

Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crock pot. Cover and cook on high for 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream. Makes 4 to 5 servings.

Kelly (09:47:56) : Pina Colada Bread Pudding (crock pot)

Yield: 10 Servings

1 Loaf unsliced French bread
1 can Frozen Pina Colada drink mix
1 (6 oz) can pineapple juice
1 (12 oz) can evaporated milk
1/2 can Cream of Coconut
3 eggs
1/3 cup Irish Cream or
1/4 cup Light rum
1 cup Golden raisins
1 (8 oz) can crushed pineapple
1 tsp. grated lemon peel

With a sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor fitted with metal blade, combine half of the following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into a six cup bowl. Puree remaining half of liquid ingredients as well as eggs and liqueur, if desired. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in slow cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup raisin-pineapple mixture over bread in slow cooker. Top with remaining cubes; then remaining lemon peel and raisin- pineapple mixture. Pour pureed ingredients in slow-cooker.

Cover and cook on LOW for 6 hours.
Spoon pudding into 8 or 10 dessert dishes and serve hot.

Kelly (09:46:06) : Crock Pot Rice Pudding with Fruit

1/2 gallon milk -- * see note
1 cup rice
1 cup sugar
3 tablespoons margarine -- solid
1/4 teaspoon salt -- optional
1 teaspoon vanilla extract
1/2 cup dried apricots OR peaches -- minced
1/4 teaspoon ground cinnamon

* Use half nonfat and half whole milk, or all nonfat for lower fat content.

Substitute canned milk for the regular milk for a very rich flavor. The
cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The
longer it cooks the thicker it will be.
It is important to have the dried apricots minced. Put all ingredients into crock pot. Stir to blend well. Cover and cook on high 1-1/2 hours, stir once
after about 1 hour. Or, cook on high for the first 30 minutes, turn to low
and cook as long as you desire. Check after the first 2 hours of low cooking
and stir. If rice is not absorbing the milk quickly enough, turn the
crock pot up to high again. Keep cover on at all times.

Crock pot temperatures vary widely among different brands. Only
experimentation can tell you the correct amount of time for cooking in your
crock pot. Rarely will a crock pot recipe fail, though, as the long, slow
cooking process does not require precise timing.

Kelly (09:45:05) : BAKED APPLES (crock pot)

6 medium Baking apples (to 8), washed and cored
1/4 c Light brown sugar
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Butter or margarine
1/2 c Water
1/2 c Whipping cream (opt'l)
2 tb Powdered sugar
Nutmeg (opt'l)

Fill centers of apples with sugar; place in crock pot. Sprinkle with
cinnamon and nutmeg and dot with butter. Add water, cover and cook on low
for 7 to 9 hours or on high for 2 1/2 to 3 1/2 hours.

When ready to serve, whip cream until it is stiff and holds soft peaks. Add
powdered sugar, beating in well. Remove apples from cooker and serve each
with a dollop of whipped cream and a sprinkling of nutmeg, if desired.

Variation: 2 tb. each of raisins and nuts can be mixed with brown sugar to
fill the centers of the apples.

Kelly (09:43:54) : RICE PUDDING WITH BOURBON (crock pot)

1 c White Rice; cooked
3 Eggs; slightly beaten
1/3 c -Granulated Sugar
2 ts -Vanilla
1/2 c Golden Seedless Raisins
1 1/2 ts Lemon Rind; grated
1 ts -Nutmeg
2 tb Butter
3 tb Bourbon OR Dark Rum
1/2 c Sweetened Whipped Cream

Rice Pudding with Bourbon 4 to 6 hours

You can make this with leftover rice, or you can start from scratch by cooking
1/2 cup raw rice as directed on the package.

To Cook: Warm the milk and pour it over the rice. Into the eggs, beat the
sugar, vanilla, raisins, and lemon rind.

Stir the milk and rice into the
egg mixture. Scrape into the slow cooker. Sprinkle with nutmeg and dot with butter. Cover and cook on Low for 4 to 6 hours. Turn into a serving bowl
and stir in the bourbon. Serve the pudding lukewarm with a dollop of
sweetened whipped cream on top. Makes 6 to 8 servings.

Kelly (09:42:37) : Baked Stuffed Apples (crock pot)

6 medium red apples -- tart
1 cup light brown sugar
1/4 cup golden seedless raisins
1 tablespoon orange peel -- grated
1/4 cup butter -- softened
2 cups water -- very hot
3 tablespoons frozen orange juice concentrate

Wash, core and stem the apples, but don't peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins and the orange peel. fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold
in the slow cooker and pour the hot water into the cooker. Sprinkle the
orange juice concentrate over the apples. Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender.

Kelly (09:41:02) : Jerk Chicken (crock pot)

1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and
finely minced (wear gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders

Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well combined.

Place chicken in a 3 1/2-quart (or larger) crock pot and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.

Kelly (09:39:51) : Chicken Wings In Teriyaki Sauce (crock pot)

3 pounds chicken wings (16 wings)
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1/4 cup dry cooking sherry

Rinse chicken and pat dry. Cut off and discard wing tips.
Cut each wing at joint to make two sections. Place wing
parts on broiler pan. Broil 4-5 inches from the heat for 20
minutes, 10 minutes for each side or until chicken is
brown. Transfer chicken to crock pot. Mix together onion,
soy sauce, brown sugar, ginger, garlic and cooking sherry
in bowl. Pour over chicken wings. Cover and cook on Low
5-6 hours or on HIGH 2-3 hours. Stir chicken wings once
to ensure wings are evenly coated with sauce. Serve from
Crock pot. Makes about 32 pieces

Kelly (09:39:51) : Barbecue Meatballs II (crock pot)

2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs

Sauce:

2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

Combine first 6 ingredients and mix well. Shape into
meatballs and brown in a skillet with 1 tablespoon of oil.
Drain on paper towels.

Add all sauce ingredients to crock pot and stir well. Add
meatballs and cook, covered, on low for 5 to 6 hours (high
for 2 to 3). Serve from the crock pot.
Makes about 60 meatballs.

Kelly (09:39:22) : Crock pot Little Smokies

2 packages Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly

Combine in crock pot and cook on low 6 to 8 hours.

Kelly (09:39:08) : Cajun Pecans (crock pot)

1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients in crock pot. Cover and cook on
high for 15 minutes. Turn on low, uncovered, stirring
occasionally for 2 hours. Transfer nuts to a baking sheet
and cool completely. (Pack into glass jars and decorate with bows for
gifts)

Kelly (09:38:48) : Winning Wings in Sweet and Sour Sauce (crock pot)

16 Chicken wings
4 tablespoons Wine or balsamic vinegar
1 cup Apricot preserves
2 tablespoons Peanut butter (optional)
1 cup Ketchup
4 tablespoons Horseradish
1 cup Sweet onion -- finely chopped
1 teaspoon Hot sauce (optional)

Pat the chicken wings dry and place then in the crock pot.
In a bowl, mix together remaining ingredients.
Taste-check for a good balance of sweet and sour.
Pour the sauce over the wings. Cover the crock pot and
cook on low until the chicken is tender, about 4 hours.

Kelly (09:38:21) : All Day Crock pot Chicken

2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoons pepper
1/2 cups tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic -- minced
1 dash allspice

Remaining Ingredients

4 pounds chicken -- breasts and thighs
1/4 pounds mushrooms -- sliced
2 tablespoons margarine or butter
11 ounces mandarin orange -- (1 can)
sections -- drained
1/2 a medium-large bell
pepper -- sliced lengthwise
1/4 teaspoons ground ginger
3 tablespoons cornstarch
1/4 cups cold milk
1/4 cups cold water

The night before you plan on slow cooking your dinner,
mix together the marinade ingredients in a large, closable
container large enough to also hold the chicken pieces.
When marinade is thoroughly mixed, add the chicken,
close container and refrigerate until morning.

In the morning place the chicken in the crock pot and add
marinade up to about an inch from the top of the
container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour
later, saute the sliced mushrooms in the margarine or
butter. Then add the mushrooms (with pan juices),
mandarin sections, green pepper and ginger into the slow
cooker and stir thoroughly. Mix together the cornstarch,
milk and cold water, then gradually add into the slow
cooker while stirring until the entire mixture thickens a
bit.

Re-cover the crock pot and let simmer for 15 to 30 minutes
until serving. Serve with baby carrots, new potatoes or
veggies of your choice.
Serves 6.

Kelly (09:37:42) : Amaretto Chicken (crock pot)

4 to 6 chicken breasts, boneless, skinless
1/2 cup flour
1 teaspoon curry powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can or jar mushrooms (4 ounces or more - or use
fresh)
1/4 cup Amaretto
1 teaspoon Gravymaster or Recipe Bouquet
2 tablespoons lemon juice

Mix flour, curry powder, garlic powder, salt, and pepper
in a plastic or paper bag. Add chicken breasts (rinsed and
patted dry) and toss to coat. Brown quickly in hot
vegetable oil over medium high heat. Transfer to crock
pot. Mix remaining ingredients and spoon over chicken.
Cover and cook on low for 6 to 8 hours. Serve with rice.
Serves 4 to 6.

Kelly (09:37:14) : Chicken Lasagna (crock pot)

2 large chicken breast halves, boneless
2 ribs celery chopped
1 small onion, chopped, or 1 to 2 tablespoons dried
minced onion
1/2 teaspoon thyme
salt and pepper to taste
6 to 9 lasagna noodles
1 package frozen spinach, thawed and squeezed
dry
6 ounces fresh mushrooms, thickly sliced, or 1 4 to 8
ounce can
1 1/2 cups shredded Cheddar and American cheese
mixture
1 can "light" cream of mushroom soup
1 can tomatoes with green chiles
1 package (1 ounce) dry chicken gravy mix
3/4 cup reserved broth

In a 2-quart saucepan, simmer chicken breasts with celery,
onion, thyme, salt, and pepper until tender, about 25
minutes. Remove chicken and let cool; cut in bite-size
pieces or shred. Reserve 3/4 cup of broth. Discard
remaining broth or freeze to use in another recipe. Break
lasagna noodles in half; boil for about 5 to 8 minutes, until
just a little flexible. Drain and rinse with cold water for
easier handling. In a medium bowl, combine soup,
tomatoes, gravy mix, and reserved broth. In a 3 1/2 to
4-quart crock pot, pour in 3/4 cup of the soup mixture.
Place 4 to 6 lasagna noodle halves on top of the soup
mixture. Add 1/3 of the spinach, 1/3 of the chicken, 1/3
of the mushrooms, and 1/2 cup of shredded cheese. Pour
another 3/4 cup soup mixture over all. Repeat layers 2
more times, ending with remaining soup mixture. Cover
and cook on low for 4 to 5 hours. If cooked too long, the
noodles might become mushy, so check after about 4 1/2
hours. Serves 4.

Kelly (09:36:45) : Apricot Glazed Chicken (crock pot)

1/2 cup apricot preserves
1/3 cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts (not thawed)

Mix the first 3 ingredients together. Place chicken in crock
pot and cover with apricot mixture. Cook on low 5 to 6
hours.

Kelly (09:36:20) : Cola Chicken (crock pot)

1 whole chicken -- 1 1/2 lbs to 2 lbs
1 cup ketchup
1 large onion -- thinly sliced
1 cup cola -- Coke, Pepsi, etc.

Wash and pat chicken dry. Salt and pepper to taste. Put
chicken in crock pot with the onions on top. Add cola and
ketchup and cook on LOW 6 to 8 hours.

Kelly (09:36:06) : Chicken Pineapple Oriental (crock pot)

1 to 1 1/2 pounds chicken tenders, cut in 1-inch
pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion (or 1 bunch fresh
green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger
dash cayenne, to taste
1 package (10 oz) sugar snap peas, thawed

Place chicken pieces in crock pot. Combine preserves,
teriyaki sauce, garlic, onion, lemon juice, ginger, and
cayenne; stir well. Spoon over chicken, toss to coat. Cover
and cook on low 6 to 7 hours. Add peas last 30 minutes.
Serves 4.

Kelly (09:35:51) : Chili Turkey (crock pot)

l lb turkey/chicken tenders or cutlets
2 Tbs chili or taco seasoning
2 cloves garlic, finely minced
1 cup salsa (your choice of degree)
1/2 cup peach, apricot or plum preserves

Cut meat into cubes or strips. Dust with seasoning and
quickly brown together with garlic on top of stove. Put
meat into crock pot. Deglaze skillet with salsa and jam
then pour over chicken. Cook on low for 4 - 6 hours

Kelly (09:35:22) : Easy Crock Pot Chicken with Stuffing

1 Package herb-seasoned stuffing cubes, prepare as
pkg indicates
4 boned and skinned chicken breast halves (I use the
thighs w/ bones they are more juicy)
1 can cream of chicken soup
1 can mushrooms, sliced and drained

Prepare packaged stuffing mix as indicated on package.
The important thing is to prepare it with moisture as the
specific package indicates. Layer stuffing in the bottom of
greased crock pot. Place the chicken on top. They can
overlap some, but try to arrange it with as little overlap as
possible, even if you have to squash them in. If there is
room, you could use more chicken. Also, you could use
bone in chicken pieces, not necessarily just boneless breast.
On top of the chicken, pour 1 can of cream of chicken
soup, or you could use cream of mushroom, or cream of
celery, whatever you like. Just don't add the liquid the
soup can says to use. Add one can of mushrooms sliced.
Use as little or as much as you like. Be sure to stir the
mushrooms around a little so they get cover with the
soup.

Kelly (09:35:02) : Garlic Slow Cooker Turkey

1 1/4 pounds skinless, boneless turkey thighs
Salt and pepper to taste
1 tablespoon olive oil
1 head garlic, separated, and cloves peeled
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth

Season turkey lightly with salt and generously with
pepper. In large skillet over medium-high heat, warm oil.
Add thighs and brown for about 10 minutes.

Place turkey in slow cooker and add remaining
ingredients. Cook on medium to high setting for 1 1/2 to 3
1/2 hours. Remove garlic cloves from pot. Crush and
return to juices if desired. Serve juices over meat.
Serves 5

Kelly (09:34:23) : Slow-cooked Turkey & Potatoes

3 medium sweet potatoes, peeled and cut into 2 inch
pieces (or regular potatoes)
3 turkey thighs, skin removed (about 1 1/2 pounds)
1 12 oz. jar homestyle turkey gravy
2 tbsp. flour
1 tsp. dried parsley
1/2 tsp. dried rosemary crushed
1/8 tsp. pepper
1 10-oz. package frozen cut green beans

Layer potatoes and turkey in 4-5 qt. crockpot, mix
remaining ingredients *except* beans until smooth and
pour over the turkey and potatoes.

Cover and cook on high for 1 hour. Reduce heat to low
and cook 5 hours. Stir in beans. Cover and cook 1-2 hours
until juice of turkey isn't pink anymore when you cut the
thickest pieces.

Remove turkey and veggies w/ a slotted spoon. Stir sauce
and serve w/ turkey and veggies.....Serves 6