|
|
|
|
Page Last Updated: August 01, 2005
6 pork chops or pork tenderloin 1 can sauerkraut, drained 1/2 cup brown sugar 1 cup applesauce Salt and pepper 1 onion, sliced 2 cup water
In a large skillet with oil, brown the pork, remove from heat and drain. Set aside. In a bowl, combine the sauerkraut, brown sugar and applesauce. Mix well. Season with the salt and pepper. Pour mixture into crock pot and add the browned chops. Place the onion and water over chops. Cover and cook on Low for 6-8 hours.
2 pound round steak, cut into serving pieces 1 teaspoon salt 1/8 teaspoon pepper 1 large onion, sliced or 1 package onion soup mix 1 (16-ounce can tomatoes
Combine all of the ingredients in a crock-pot. Cook on low for 6 to 10 hours or on High for 3 to 4 hours.
1 small ham Apple juice to cover 1 cup brown sugar 2 teaspoon dry mustard 1 teaspoon ground cloves 2 cups raisins
Cook ham in the juice for 8-10 hours on low. Before serving turn oven to 375-degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Coat the ham with the mixture. Place the ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.
Beef and Gravy Arrange beef and onion rings in alternate layers in crock-pot. Place celery slices around side of crock-pot. Combine soup, mushrooms, Worcestershire sauce and tomato juice together; mix well. Spoon over meat; cover and cook on low for 5 hours. Stir and cook on high for 1 hour more to thicken gravy. Serve with baking powder biscuits or hot noodles if desired.
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 3 medium onions, quartered 2 carrots, cut into 1-inch thick slices 2 potatoes, cut into 1-inch slices 2 can (14-ounces each) fat-free chicken broth 1 teaspoon celery seed 1 teaspoon dried thyme leaves 1/2 teaspoon black pepper 8 ounces mushrooms, halved 2 cup frozen mixed vegetables such as corn and peas
In a large bowl combine the chicken, onion, carrots, potatoes, and broth. Stir to mix well. Pour into crock pot. Stir in the celery seed, thyme, pepper, mushrooms and vegetables. Cover and cook on Low until the chicken is done and the vegetables are tender. This should take approximately 7 to 9 hours. You can cook on High for 4 to 6 hours if you would like. Serves: 8.
Crock Pot Beans
Back to Top
Place all into crock pot and simmer about 4-5 hours. Serve with rice or noodles if desired.
1 pound lean ground beef 1/3 cup onion, chopped 1 can tomato soup 1/2 can water 1 can chili beans 1/2 teaspoon mustard 1 teaspoon chili powder 1 teaspoon garlic 1/2 teaspoon cayenne pepper 8 ounces Cheddar cheese, grated 1 pint sour cream 1 stalk green onion, diced
In a large skillet brown the ground beef. Drain. In a Crock pot combine the ground beef, 1/3-cup onion, tomato soup, water, seasonings. Mix well. Let simmer for 3 to 4 hours in crock pot. Serve with grated cheese, sour cream, and onions on top if desired. Serves: 6 at 591 calories per serving.
Cream of Cauliflower or Broccoli Soup 2 cups cream of potato soup 2 cups milk 1 pound Velvetta cheese 1 bag frozen cauliflower or broccoli Salt and pepper to taste
In a medium-sized saucepan melt the cheese. Add the soup and milk and mix well. Salt and pepper to taste. Steam the vegetables. Place all of the ingredients into a crock pot. Can be left in crock pot for hours and will not burn.
1-1/2 pound ground beef (1/4 of the meat may be pork) 1 egg 3 to 4 slices stale bread, freshened in warm water and squeezed out Dash of Worcestershire sauce 1/4 teaspoon oregano 1/4 teaspoon sweet basil Dash of garlic powder 1 tablespoon chopped parsley Salt and pepper to taste Dash of soy sauce 1 onion, chopped
In a large bowl combine all the ingredients thoroughly. Shape into loaf. Brush the top of the loaf with soy sauce. Place in slow cooker after shaping the loaf well. Add no liquid. Cook 4 to 5 hours on high or 8 to 10 hours on low.
'The Mess' (A Variation) Thank You Joyce! 1 1/2 cups water 1 package brownie Mix 1 large package chocolate pudding mix 1/2 cup chocolate chips (or try peanut butter chips for a different taste) 2 eggs, beaten 1/2 cup sour cream 3/4 cup vegetable oil
Place all ingredients in the order listed in your crock pot and mix well. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Finished when the 'mess' pulls away from sides of crock pot.
1 (10-3/4 ounce) can tomato soup, canned 2 (12 ounce) cans tomatoes 1-1/2 cups celery, diced 1-1/2 cups carrots, sliced 1 small onion, diced 3 large potatoes, chopped 3 bay leaves 1 teaspoon salt 1 teaspoon pepper 1 pound beef tip round, cut in chunks 2 cups cabbage, chopped
Place the vegetables in the crock pot. In a large saucepan, par-boil the beef in water to cover the meat. Pour meat and water into the crock pot. Add the tomatoes and canned soup to mixture. Add the spices. Cover and cook on Low for approximately 6 hours or until potatoes and carrots are tender. Serves 8 at 217 Calories per serving.
1/2 cup flour 1 teaspoons salt 1/8 teaspoons pepper 4 pounds Beef or sirloin tips 1/2 cup chopped green onions 2 cups sliced fresh mushrooms, drained 1 can (10-1/2 ounce) condensed beef broth 1 teaspoon Worcestershire sauce 2 teaspoons tomato paste or ketchup 1/4 cup dry red wine or water 3 tablespoon flour Buttered noodles
In a bowl or plastic bag, combine 1/2-cup flour with the salt and pepper. Add the beef cubes and toss to coat thoroughly. Place in crock pot. Add the green onions and mushrooms. In a bowl, combine the beef broth, Worcestershire sauce and tomato paste or ketchup and mix well. Pour the mixture over the beef and vegetables; stir to mix well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. In a small bowl, make a smooth paste of red wine and 3-tablespoons flour; stir into crock-pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.
1 package (8 ounces) noodles 3 cups chicken, diced cooked 1/2 cup celery, diced 1/2 cup green pepper, diced 1/2 cup onion, diced 1 can (4 ounces) mushrooms, sliced & drained 1 jar (4 ounces) pimiento, diced 1/2 cup Parmesan cheese, grated 1-1/2 cups cream-style cottage cheese 1 cup sharp process cheese, grated 1 can (10-3/4 ounces) condensed cream of chicken soup 1/2 cup chicken broth 2 tablespoons butter, melted 1/2 teaspoon leaf basil
Cook noodles according to package directions in boiling water until barely tender; drain and rinse thoroughly. Combine the remaining ingredients with noodles, making certain the noodles are separated and coated with liquid. Pour the mixture into a greased Crock-Pot. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Serves 6.
2 lean pork chops, 1/2 to 3/4-inch thick 2 green pepper rings 4 tablespoons catsup 1 small onion, thinly sliced 2 tablespoons brown sugar
In a large skillet, brown the pork chops to remove excess fat. Place the onion slices in the bottom of Crock Pot. Place the pork chops on top of onion. Top with green pepper, catsup and brown sugar. Cover and cook on Low for 7 to 9 hours.
2 cups dried split peas 1 cup onions, chopped 1/2 cup celery, sliced 1 ham hock or 1/4 pound salt pork 1 bay leaf 1 teaspoon salt 6 whole peppercorns
Soak the peas in water overnight. Combine all ingredients in crock pot. Cover with water. Cook on Low for 10 to 12 hours, or High for 5 to 6 hours. Yield: 6 servings. Note: Soup may be thinned with hot milk if it seems too thick.
15 ounce pinto beans, rinsed and drained 15 ounce kidney beans, rinsed and drained 8 ounce tomato sauce 28 ounce crushed canned tomatoes 15-1/2 ounce canned corn 1 envelope taco seasoning 1 envelope Hidden Valley Ranch dressing
Combine all of the ingredients together and mix well. Pour mixture into crock pot. Cook on low heat for 4 hours. Serve. Servings: 6
1 (1 to 1-1/2 pound) canned ham 1/3 cup brown sugar 1 teaspoon prepared mustard 1 cup apple juice
Slice the ham into 4 slices and place in crock pot. In a small bowl, combine the apple juice, brown sugar and mustard. Mix well. Pour the mixture over the ham slices. Cover and cook ob Low for 7 to 10 hours.
4 to 5 pounds pork roast, or fresh picnic ham 2 cups water 1 (16-ounce) bottle barbecue sauce
Place the meat and water in the crock pot. Cover and cook overnight or 8 to 12 hours on low. Remove the bone and fat from meat. Discard the liquid in crock pot. Place the meat back in crock pot. Add the barbecue sauce. Cover and cook for an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times. Serve from crock pot on buns.
2 pork chops 2 or 3 potatoes 1 can cream of mushroom soup 1 can French-style green beans
In skillet brown the chops. Place in crock-pot. Slice potatoes on top of pork chops. Add cream of mushroom soup and green beans on top of pork chops, using a little liquid from the beans. Cook on low all day, or turn on high for 1 hour, then turn to low. Yield: 2 servings.
1-1/2 lean ground beef 1 (14-ounce) can Pizza sauce 1 (12-ounce) package noodles 4 ounce Mozzarella cheese, shredded 1 small can mushrooms 1 onion, diced 1 (14-ounce) jar Spaghetti sauce 4 ounce Cheddar cheese, shredded 1 package Pepperoni, sliced 1 green pepper, diced
In a large skillet brown the meat and onion. Remove from heat and drain off excess fat grease. Add the sauces. Simmer. In a large saucepan boil the noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 minutes, then on low for 1 hour or until cheese melts.
3 whole boneless chicken breasts 2 cans cream chicken soup 1 can Cheddar cheese soup
Remove all fat and skin from chicken; rinse and pat dry, sprinkle the chicken with salt, pepper and garlic powder. Place in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hours) do not lift the lid. Serve over rice or noodles.
3 cans minestrone soup 2 cans diced Rotel 2 cans Ranch style beans 1 tall can tomato sauce 1 pound ground chuck
In a large skillet brown the ground chuck. Drain off all excess fat. Do not drain any of the ingredients. Cook in crockpot 4-5 hours on low or simmer for 1 to 1-1/2 hours in large pot on stove.
3 pounds cooking apples 10 slices of bread, cubed (about 4-cups) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 3/4 cup brown sugar 1/2 cup butter or margarine, melted
Wash, peel and core the apples, cut into eighths; place in bottom on crock. In a small bowl combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples. Cover. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
1-1/2 pounds Round steak, chopped 2 tablespoon flour Salt, to taste Pepper, to taste 1 medium Onion, sliced 1 Carrot, chopped 1 stalk celery, chopped 15 ounce tomato sauce
Combine the flour and salt and pepper. Dredge meat flour. Place vegetables on bottom of crock, add meat, top with tomato sauce. Low 8-10 hours High 3-5 hours. Serves: 6
1/2 cup raw converted rice 1 cup water 1 Cornish hen (about 1 pound), thawed 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons soy sauce 1 can (8-ounces) fruit cocktail, drained 1/3 cup orange marmalade
Combine the rice and water in bottom of crock pot. Thoroughly wash Cornish hen and pat dry. Sprinkle the cavity with salt and garlic powder. Place on top of rice and water. Brush the surface with soy sauce. Cover and cook on Low for 8 to 10 hours. In a small bowl, combine the fruit cocktail and marmalade. Pour over the hen. Cover and cook for 1 to 2 additional hours.
1/2 to 1 pound ground beef 3/4 pound bacon, cut into small pieces 1 cup onion, chopped 2 (1 pound 15-ounce) cans pork and beans 1 (1 pound) can kidney beans, drained 1 (1 pound) can butter limas, drained 1 cup ketchup 1/4 cup brown sugar 1 tablespoon liquid smoke 3 tablespoons white vinegar 1 teaspoon salt Dash of pepper
In a large skillet brown the ground beef. Remove from heat and drain off excess fat. Pour the beef in the crock pot. Add the bacon and onion to the skillet and brown; remove from heat and drain off excess fat. Add the bacon, onion, and remaining ingredients to the crock pot. Stir to mix well. Cover and cook on LOW for 4 to 6 hours.
1/2 pound round or Swiss steak, 3/4-inch thick, cut in half Salt and pepper 1 small onion, thinly sliced 1 (8-ounce) can tomato sauce
Season the steak with salt and pepper. Place the onion in crock pot. Add the steak. Pour the tomato sauce over the top. Cover and cook on low for 8 to 10 hours.
2 can (10-3/4 ounce) condensed cream of mushroom soup 1 cup evaporated milk 3 teaspoons prepared horseradish 1 cup grated Parmesan or Romano cheese 3 cups cooked ham, cubed 1 cup stuffed olives, sliced (optional) 2 can (4-ounce) mushrooms, sliced and drained 1/2 cup dry sherry or white wine 2 (5-ounce) packages spaghetti 4 tablespoons butter, melted
Combine all ingredients except spaghetti and butter in Crock-Pot; mix well. Cover and cook on low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Combine with the ingredients in the Crock-Pot. Sprinkle additional grated cheese over the top. Serves 8.
3 to 4 pound precooked ham 1/2 cup brown sugar 1 teaspoon dry mustard 1 teaspoon prepared horseradish 1/4 cup cola
In a small bowl combine the brown sugar, mustard and horseradish. Moisten with just enough of the cola to make a smooth paste. Reserve the remaining cola. Rub the entire ham with the paste. Place the ham in a crock pot and add the remaining cola. Cover and cook on Low for 6 to 10 hours or 2 to 3 hours on High.
1 whole chicken breast, split, or 2 to 3 chicken thighs Salt and pepper to taste 1/4 cup dry white wine or chicken broth 1 (7-1/2 ounce) can cream of mushroom soup 1 (2-ounce) can sliced mushrooms, drained
Place the chicken pieces in crock pot. Season with the salt and pepper. In a small bowl, combine the wine and soup; mix well. Pour the mixture over the chicken. Add the mushrooms. Cover and cook on Low for 7 to 9 hours. Serve sauce over chicken with rice or noodles.
1/2 pound ground beef 1 teaspoon dry minced onion 1/2 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon dry mustard 1 teaspoon sugar Dash of each: basil, oregano, thyme 1 (15-ounce) can tomato sauce 1 (2-ounce) can mushrooms, drained
In a skillet, brown the ground beef. Remove from heat and drain. Pour the meat into the crock pot. Add the remaining ingredients. Cover and cook 10 to 12 hours. Serve over hot spaghetti.
3 cups frozen hash brown potatoes, partially thawed 1/4 cup melted butter or margarine 1/4 cup chopped onion 1/2 teaspoon salt 1 (10-3/4 ounce) can cream of chicken soup 1/2 cup sour cream 1/2 cup crushed potato chips or corn flakes
Combine all ingredients except sour cream. Mix well. Pour into a lightly greased crock pot. Cover and cook on Low for 5 to 7 hours. During last hour of cooking, stir in the sour cream. Sprinkle with crushed potato chips.
1 pot roast 2 cans of Campbell's French onion soup (undiluted) Italian seasoning (optional, for Italian beef)
Combine all of the ingredients in a crock pot. Can be started the night before and cook on low setting. If preparing for 6 to 8 hours, use a Medium to High setting. The beef will shred as it cooks, when it's done put the beef on Kaiser rolls or any roll that has a nice hard crust. The recipe can be increased to make more sandwiches.
2 cups noodles, cooked just until tender (do not over cook) 1 (6-1/4 ounce) can tuna, drained and flaked 1 cup frozen peas or mixed vegetables 1 (10-1/2 ounce) can cream of celery soup 2 teaspoons parsley flakes 1 tablespoon butter or margarine, melted
In small bowl, toss the noodles with just enough oil to coat. Add the remaining ingredients except for the butter and gently mix. Pour into a lightly-greased crock pot. Pour melted butter over top. Cover and cook on Low for 7 to 9 hours.
3 to 4 pound pork roast Salt and pepper 1 cup cranberries, finely chopped 1/4 cup honey 1 teaspoon grated orange peel 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg
Sprinkle the roast with the salt and pepper on all sides. Place in crock pot. In a bowl combine the remaining ingredients and mix well. Pour the mixture over the roast. Cover. Cook on low for 8 to 10 hours. Makes 6 to 8 servings.
3 pounds of beef or pork (shoulder cut or loin) 1 large onion, chopped 2 cans Mexican stewed tomatoes 1 can of chopped green chilies 2 packages Tortillas 1 package cheese, grated 1 can olives 1/2 head of chopped lettuce 1 chopped tomato 1 chopped avocado
In a skillet brown the meat and place in a crock pot. Combine the next 3 ingredients. Cook for 6-9 hours on low or 2-3 hours on low. When meat is completely cooked, shred it with a fork. Serve other ingredients salad bar style. And let them make their own tacos.
3 to 4 pounds pork loin, cubed 1 tablespoon salt 1 cup vinegar 1/4 to 1/2 cup catsup 6 to 8 teaspoons meat broth 1 tablespoon Worcestershire sauce Liquid smoke, to taste 5 to 6 tablespoon lemon juice 2 teaspoon crushed pepper Tabasco sauce to taste
Combine all of the ingredients in crock pot. Cook until desired doneness.
1 pound ground beef, browned and drained |
