Slow-Cooker Sweet-and-Sour Country Ribs

September 2, 2012, 7:22 pm

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Slow-Cooker Sweet-and-Sour Country Ribs

Author: Martha Stewart

Recipe type: Main Course

Prep time:  15 mins

Cook time:  6 hours 15 mins

Total time:  6 hours 30 mins

Serves: 8

 

Start these ribs in the morning, and they’ll be perfectly tender by dinnertime.

Ingredients

• ½ cup ketchup
• ½ cup packed light-brown sugar
• ½ cup cider vinegar
• 1 tablespoon mustard powder
• ½ teaspoon cayenne pepper
• Coarse salt and ground pepper
• 4 pounds country-style pork ribs, separated into single ribs
• Barbecue sauce, for serving (optional)

Instructions

1. In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and ½ teaspoon pepper.
2. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Notes

Cook’s Note Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until ribs are tender, 2½ to 3 hours. Proceed with step 3. From marthastewart.com

2.2.8

 

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Slow-Cooker Red Beans and Rice

September 25, 2012, 7:21 pm

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Slow-Cooker Red Beans and Rice

Author: Southern Living

Recipe type: Slow-Cooker

Cook time:  7 hours

Total time:  7 hours

Serves: 10 cups

 

Smoked turkey sausage, bell peppers, and red beans come together in this classic, easy slow-cooker recipe. Serve over long-grain rice for an amazing meal.

Ingredients

• 1 pound dried red beans
• ¾ pound smoked turkey sausage, thinly sliced $
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 sweet onion, chopped $
• 3 garlic cloves, minced
• 1 tablespoon Creole seasoning
• Hot cooked long-grain rice
• Hot sauce (optional) $
• Garnish: finely chopped green onions, finely chopped red onion

Instructions

1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
3. Try These Twists!
4. Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
5. Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
6. Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
7. Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg

Notes

From SouthernLiving.com

3.1.07

 

Slow-cooker Turkey Chili

September 25, 2012, 7:29 pm

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Slow-cooker Turkey Chili

Author: Cary Holladay – Memphis, Tennessee

Recipe type: Slow-Cooker

Cook time:  6 hours 20 mins

Total time:  6 hours 20 mins

Serves: 4 – 6

 

Ingredients

• 1¼ pounds lean ground turkey $
• 1 large onion, chopped $
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer $
• 1½ cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes $
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce $
• ¾ teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños $

Instructions

1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5½-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Notes

From SouthernLiving.com

3.1.07

 

Chalupa Dinner Bowl

September 25, 2012, 7:56 pm

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Chalupa Dinner Bowl

Author: Nora Henshaw, Okemah, Oklahoma

Recipe type: Slow-Cooker Recipes

 

This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).

Ingredients

• 1 pound dried pinto beans
• 1 (3½-pound) bone-in pork loin roast
• 2 (4-ounce) cans chopped green chiles
• 2 garlic cloves, chopped
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (32-ounce) box chicken broth $
• 1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro $
• 8 taco salad shells
• 1 small head iceberg lettuce, shredded $
• Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado $

Instructions

1. Rinse and sort beans according to package directions.
2. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients.
3. Pour chicken broth evenly over top of roast.
4. Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
5. Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.
6. Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.

Notes

From SouthernLiving.com

3.1.07

 

Beef With Red Wine Sauce

September 25, 2012, 8:02 pm

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Beef With Red Wine Sauce

Author: Southern Living

Recipe type: Slow-Cooker Recipes

Prep time:  15 mins

Cook time:  6 mins

Total time:  21 mins

Serves: 6

 

Make a simple one-dish dinner that’s sure to wow your guests. This beef recipe, flavored with gravy and mushrooms, is a hearty, filling dish. Pair with a salad or bread, for sopping up the sauce, and you’re ready to eat.

Ingredients

• 3 pounds boneless beef chuck roast, cut into 1-inch pieces $
• 1 medium onion, sliced $
• 1 pound fresh mushrooms, halved $
• 1 (1.61-ounce) package brown gravy mix
• 1 (10½-ounce) can beef broth
• 1 cup red wine $
• 2 tablespoons tomato paste
• 1 bay leaf
• Hot cooked egg noodles or rice
• Garnish: chopped fresh parsley

Instructions

1. Place first 3 ingredients in a 6-quart slow cooker.
2. Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
3. Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.

Notes

From SouthernLiving.com

3.1.07

 

Cowboy Pot Roast

September 25, 2012, 8:21 pm

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Cowboy Pot Roast

Author: Sabrina Dana, North Richland Hills, Texas

Recipe type: Slow-Cooker Recipes

Prep time:  15 mins

Cook time:  6 hours 30 mins

Total time:  6 hours 45 mins

Serves: 6

 

Browning the meat before slow cooking enhances both the appearance and flavor of the meat.

Ingredients

• 1½ teaspoons salt, divided
• 1½ teaspoons pepper, divided
• 1 (14.5-ounce) can petite-cut diced tomatoes, drained $
• 1 (10-ounce) can diced tomatoes and green chiles, undrained $
• 1 onion, cut into 8 wedges $
• 1 tablespoon chili powder
• 1 (2½- to 3-pound) eye of round roast, trimmed $
• 2 tablespoons vegetable oil
• 2 (16-ounce) cans pinto beans, drained
• 1 (15-ounce) can black beans, drained
• Pickled jalapeño pepper slices (optional)

Instructions

1. Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
2. Sprinkle roast evenly with remaining ½ teaspoon salt and ½ teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5½-quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
3. Remove roast from slow cooker, and cut into large chunks; keep warm.
4. Skim fat from juices in slow cooker. Mash 1½ cans (about 2¾ cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining ½ can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeño pepper slices, if desired.

Notes

From SouthernLiving.com

3.1.07

 

King Ranch Chicken

September 26, 2012, 4:17 am

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King Ranch Chicken

Author: Southern Living

Recipe type: Slow-Cooker Recipe

Cook time:  4 hours 10 mins

Total time:  4 hours 10 mins

Serves: 6

 

This slow-cooker version of the fan favorite King Ranch Chicken Casserole is sure to please the whole family.

Ingredients

• 4 cups chopped cooked chicken
• 1 large onion, chopped $
• 1 large green bell pepper, chopped
• 1 (10¾-oz.) can cream of chicken soup
• 1 (10¾-oz.) can cream of mushroom soup
• 1 (10-oz.) can diced tomatoes and green chiles
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 12 (6-inch) fajita-size corn tortillas
• 2 cups (8 oz.) shredded sharp Cheddar cheese $

Instructions

1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and ⅔ cup cheese. Repeat layers twice.
2. Cover and cook on LOW 3½ hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.
3. Note:
4. For an easy side, whisk together ⅓ cup white balsamic vinegar and ¼ cup pepper jelly. Toss with 1 quartered and thinly sliced English cucumber, 1 quartered and thinly sliced small red onion, 4 cups fresh arugula, 2 cups halved grape tomatoes, and 1 cup diced yellow bell pepper.

Notes

From SouthernLiving.com

3.1.07

 

Rosemary Pot Roast

October 10, 2012, 6:08 am

≫ Next: Slow-Cooker Sour Cream Cheesecake

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Rosemary Pot Roast

Author: Ready Set Eat

Recipe type: Main Course

Serves: 6

 

“Very easy to make and very tasty!”

Ingredients

• PAM® Original No-Stick Cooking Spray
• 2 pounds boneless beef chuck roast
• 3 small baking potatoes, cut into 1-1/2-inch pieces
• 1 large onion, cut into 1-1/2-inch pieces
• 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Rosemary & Oregano, undrained
• 1 can (10-3/4 oz each) condensed reduced fat and sodium cream of mushroom soup
• ½ cup water
• 2 tablespoons Hunt’s® Tomato Paste
• 2 teaspoons dried rosemary
• ½ teaspoon salt

Instructions

1. Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside.
2. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Notes

From ReadySeyEat.com

3.1.09

 

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Slow-Cooker Sour Cream Cheesecake

December 12, 2012, 5:11 am

≫ Next: Crockpot Jambalaya Recipe

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Slow-Cooker Sour Cream Cheesecake

Author: BETH HENSPERGER

Recipe type: Dessert

Serves: 6

 

Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow cooker—the lid must stay closed to retain heat.

Ingredients

• ¾ cup graham cracker crumbs
• 2½ tablespoons unsalted butter, melted
• ¼ teaspoon cinnamon
• ⅔ cup plus 1 tablespoon sugar
• Salt
• 12 ounces cream cheese, at room temperature
• 1 tablespoon all-purpose flour
• 2 large eggs
• 1 teaspoon pure almond extract
• 1 cup sour cream

Instructions

1. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that’s 3 inches deep.
2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining ⅔ cup of sugar and ¼ teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3. Fill a 6- to 7-quart round or oval slow cooker with ½ inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.

Notes

From FoodandWine.com

3.1.09

 

Crockpot Jambalaya Recipe

July 25, 2013, 10:56 am

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Cool Crockpot Jambalaya Recipe

Author: Shared by Recipe4Living

 

Try this slow-cooking southern favorite for a real New Orleans’ taste.

Ingredients

• 12 oz. boneless skinless chicken breasts
• 1½ C. green peppers, chopped
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 1 14 oz. can whole tomatoes
• ⅓ C. tomato paste
• 1 can beef broth
• 1 Tbs. parsley
• 1½ tsp. basil
• ½ tsp. oregano
• 1 tsp. Tabasco sauce
• ½ tsp. cayenne pepper
• ½ tsp. salt
• 1 lb. shelled shrimp
• 3 C. cooked rice

Instructions

1. Cut chicken into 1 inch pieces. Put all ingredients (except shrimp and rice) in crockpot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving.

Notes

Shared by Recipe4Living

3.2.2089

 Cool Crockpot Jambalaya Recipe

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