Archive for the ‘Crock-Pot’ Category

Crock-Pot vs Pressure Cooker!

This is so worth reading! http://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html

Caramel Sauce from Sweetened Condensed Milk

 

Stove Top
Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  1. Remove the label from the can.
  2. Place the unopened can on it’s side in a large pot and fill with water so the water is 1″ above the can.
  3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  4. Remove from heat and let cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Slow Cooker
  1. Place unopened can in slow cooker on it’s side.
  2. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
  3. Cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Easy Pot Roast!

easypotroast

Breakfast casserole in the crock pot!

Ingredients: Prep and cook while you sleep!

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.
6. Add plenty of salt….
…and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.

8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you’re from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Crock-Pot BBQ

We found this recipe at 12tomatoes.com!

We found this recipe at 12tomatoes.com!

Ingredients

PORK
1 cup plus 2 teaspoons salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 4-5 lbs) cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika
1 teaspoon cayenne pepper

BARBECUE SAUCE
1 1/2 cups ketchup
1/4 cup light molasses
3 tablespoons Worcestershire sauce
1 1/2 tablespoons hot sauce
1/2 teaspoon table salt
1/2 teaspoon black pepper

Directions
Dissolve 1 cup salt, 1/2 cup sugar, and 2 tablespoons liquid smoke in 4 quarts of cold water in a large container. Submerge the pork in the brine, cover with plastic wrap, and refrigerate for 2 hours.
While the pork brines, combine the mustard and remaining 2 teaspoons liquid smoke in a small bowl. Set aside. Combine the black pepper, paprika, cayenne, the remaining 2 tablespoons sugar, and the remaining 2 teaspoons salt in a second small bowl. Set aside.
Remove the pork from the brine and dry thoroughly with a paper towel. rub the mustard mixture over the entirety of the pork. Sprinkle the surface of each piece of pork with the spice mixture.
Place the pork in the slow cooker and cook for 10 hours on low. Once the pork is done cooking, transfer from the slow cooker to a roasting pan and pull apart with forks. Carefully pour off any liquid from the bottom of the roasting pan and the bottom of the slow cooker into a heatproof pitcher or large fat separator. Skim off the fat. Place the pork back into the slow cooker.
Place 3/4 cup of the defatted liquid into a medium bowl. Whisk in the sauce ingredients. Stir the sauce into the pork and cook for 2 hours.
Using a slotted spoon, remove the pork from the slow cooker. Serve on a serving platter or on individual buns with any remaining sauce alongside.

Beef Bourguignon

Photo and recipe found at http://12tomatoes.com/2014/01/slow-cooker-recipe-beef-bourguignon.html

Photo and recipe found at http://12tomatoes.com/2014/01/slow-cooker-recipe-beef-bourguignon.html

Ingredients
6 slices thick cut bacon diced
3 lbs lean stew beef cut into 2″ cubes
2 yellow onions, sliced
3 medium carrots, diced
salt and pepper
2 tablespoons flour
3 cups red wine
3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf, crumbled
20 pearl onions peeled/skinned (or use thawed frozen ones)
An herb bouquet of (4 parsley sprigs, one pay leaf, and one quarter teaspoon thyme all tied in cheesecloth)
1lb fresh white button mushrooms sliced

Directions
Warm up a skillet, then add the bacon. Cook until the fat has rendered and the bacon is nice and crispy. Remove the pan from the heat, and transfer the bacon to a plate lined with paper towels. Pour off all but a tablespoon of bacon fat from the pan, reserving the rest of the grease for cooking.
Return the pan to medium-high heat. Pat the beef dry and sprinkle with flour, salt, and pepper. Just before the bacon fat is smoking, add a single layer of beef cubes. Sear the meat in batches, flipping the pieces after 1 to 3 minutes.
After each batch, transfer the seared beef to the slow cooker. Deglaze the pan with 1/4 cup of wine, using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers. Pour the wine over the seared meat once the pan is cleaned.
Add 1 more tablespoon of leftover bacon grease to the pan and repeat the searing of the meat and deglazing of the pan until all the meat is seared.
Add one more tablespoon of the bacon grease to the pan and cook the yellow onions with 1/4 teaspoon of salt until soft and browned (6 to 8 minutes). Add the carrots and cook until softened. Add the garlic and tomato paste and cook until fragrant. Transfer the vegetable mixture to the slow cooker.
Wipe the pan clean and warm one more tablespoon of bacon grease (or vegetable oil) over medium heat. Cook the mushrooms with 1/4 teaspoon salt until they release all their liquid and the liquid has evaporated. The mushrooms should end up a nice golden brown (about 8 to 10 minutes). Transfer the mushrooms to a clean bowl and set aside.
Stir together the mixture in the slow cooker with an additional 1 teaspoon salt, the thyme, and the crumbled bay leaf. Add the herb bouquet to the mixture and pour in the beef stock over the mixture. Cover the slow cooker and cook on low for 6 to 8 hours.
Just before serving, stir in the reserved bacon, onion, and mushrooms, then cover and cook for another 10 minutes. Remove the herb bouquet the serve.