The following recipe is so easy, it seems almost fraudulent to present it here as something original. But it's just too good to keep secret. If you love pulled pork or brisket that's been slow-cooked by a genuine barbecue joint, you'll be amazed at how close you can get with a slow cooker. The final flavor will be determined largely by the brand of barbecue sauce you select, so use a fresh bottle and consider one that has a touch of smoke flavor.
Ingredients
1 3- to 4-pound pork-butt roast or beef brisket
Salt and pepper to taste
2 medium onions, sliced
1 16-ounce jar barbecue sauce
Soft rolls
Step 1
Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half and stack the pieces.)
Step 2
Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low.
Step 3
Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat.
Step 4
Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so. (You could eat it now, but it's better if it soaks awhile.)
Step 5
For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so if you can bear it! Serve on soft rolls, onions on the side. Makes 8 to 10 servings.
Tuesday, April 23, 2013
Chocolate Mud Cake
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream
Step 1
Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
Step 2
Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Step 3
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
Step 4
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
Step 5
Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
Step 6
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
Step 7
When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream
Step 1
Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
Step 2
Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Step 3
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
Step 4
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
Step 5
Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
Step 6
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
Step 7
When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
Chicken Marsala with Fettucine
Hands-On Time: 10 minutes
Ready In: 1 1/2 - 1 3/4 hours
Yield: 6-8 servings
Ingredients
4 boneless skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1⁄2 cup Marsala wine (or apple juice or more chicken broth)
2 packages (6 ounces each) sliced brown mushrooms
1⁄2 cup chicken broth
2 teaspoons Worcestershire sauce
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley
Directions
1. Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
2. Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1⁄2 to 1 3⁄4 hours or until chicken is done.
3. Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
Tip
Skinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.
Ready In: 1 1/2 - 1 3/4 hours
Yield: 6-8 servings
Ingredients
4 boneless skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1⁄2 cup Marsala wine (or apple juice or more chicken broth)
2 packages (6 ounces each) sliced brown mushrooms
1⁄2 cup chicken broth
2 teaspoons Worcestershire sauce
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley
Directions
1. Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
2. Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1⁄2 to 1 3⁄4 hours or until chicken is done.
3. Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
Tip
Skinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.
Tex Mex Beef Wraps
Hands-On Time: 10 minutes
Ready In: 3 1/2 to 4 1/2 hours
Yield: 6 servings
Ingredients
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup salsa, divided
12 (6- to 7-inch) flour or corn tortillas, warmed
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced
Directions
1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
2. Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa
Ready In: 3 1/2 to 4 1/2 hours
Yield: 6 servings
Ingredients
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup salsa, divided
12 (6- to 7-inch) flour or corn tortillas, warmed
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced
Directions
1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
2. Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa
Taco Soup
Prep Time: 10 Min
Cook Time: 8 Hrs
Ready In: 8 Hrs 10 Min
Original Recipe Yield 8 servings
Ingredients
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
Directions
1. In a medium skillet, cook the ground beef until browned over medium heat (with onion and garlic). Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Add a packet of Ranch dressing.
Use diced tomatoes with jalapenos already in it (or one can of each)
Only 1 cup of water
Cook Time: 8 Hrs
Ready In: 8 Hrs 10 Min
Original Recipe Yield 8 servings
Ingredients
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
Directions
1. In a medium skillet, cook the ground beef until browned over medium heat (with onion and garlic). Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Add a packet of Ranch dressing.
Use diced tomatoes with jalapenos already in it (or one can of each)
Only 1 cup of water
Chicken Cacciatore
Ingredients
3 pounds chicken breasts, boneless, skinless
Kosher salt and pepper to taste
2 onions, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1 cup chicken broth
2 tablespoons tomato paste
1 14 1/2-ounce can diced tomatoes, drained
Fresh basil to garnish
Hot cooked linguini
Grated cheese, Pecorino Romano or Parmesan
Directions
1. Add chicken to Crock-Pot® slow cooker, and then top chicken with remaining ingredients. Cover and cook on Low 7 to 9 hours or on High 4 to 5 hours.
2. Garnish with fresh torn basil, and serve over linguini and pass the cheese.
Serves: 6-8
Size: 4-7 quart
Recommended Crock-Pot® slow cooker
3 pounds chicken breasts, boneless, skinless
Kosher salt and pepper to taste
2 onions, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1 cup chicken broth
2 tablespoons tomato paste
1 14 1/2-ounce can diced tomatoes, drained
Fresh basil to garnish
Hot cooked linguini
Grated cheese, Pecorino Romano or Parmesan
Directions
1. Add chicken to Crock-Pot® slow cooker, and then top chicken with remaining ingredients. Cover and cook on Low 7 to 9 hours or on High 4 to 5 hours.
2. Garnish with fresh torn basil, and serve over linguini and pass the cheese.
Serves: 6-8
Size: 4-7 quart
Recommended Crock-Pot® slow cooker
Chicken and Mushroom Fettucini Alfredo
The beauty of slow cookers is that they enable you to spend only a few minutes of prep to get a full meal that tastes great. Drop this chicken recipe in before you head off to work, and when you get home, you'll have the most tender meat and tasty veggies.
Hands-On Time: 20 minutes
Ready In: 4 to 5 hours (LOW) or 2 to 2 1⁄2 hours (HIGH)
Yield: 6-8 servings
Ingredients
1 1⁄2 pounds chicken breast tenders
2 packages (8 ounces each) cremini mushrooms, cut into thirds
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk
1 package (1 pound) fettuccini
Directions
1. Spray inside of 5-quart CROCK-POT® slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of CROCK-POT® slow cooker. Top with mushrooms. Sprinkle salt, black pepper and garlic powder over mushrooms.
2. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 1⁄2 hours.
Hands-On Time: 20 minutes
Ready In: 4 to 5 hours (LOW) or 2 to 2 1⁄2 hours (HIGH)
Yield: 6-8 servings
Ingredients
1 1⁄2 pounds chicken breast tenders
2 packages (8 ounces each) cremini mushrooms, cut into thirds
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk
1 package (1 pound) fettuccini
Directions
1. Spray inside of 5-quart CROCK-POT® slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of CROCK-POT® slow cooker. Top with mushrooms. Sprinkle salt, black pepper and garlic powder over mushrooms.
2. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 1⁄2 hours.
Subscribe to:
Posts (Atom)