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The KBC had a private pig roast recently, by invitation only, for their regulars. Free food and beer; gotta love it.
Kingston Brewing Company; Kingston, Ontario.
Elena and her friend Candice came to visit for two days before they go on a cruise in the Caribbean. For dinner I made a pork roast in the slow-cooker that came out well with the thermometer. And since Candice is a vegetarian, I had a good reason to use my steam cooker to steam lots of good vegetables.
2 onions quartered
2 tablespoons of sugar twin brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (4-6 lb) pork roast
3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper and rub over roast. Place roast on onions.
Combine rest of ingredients and drizzle half over roast now and half over during last half hour of cooking.
Low 10-12 hours, High 4-6 hours.
The weather in Toronto last week was less than awesome (especially compared to my trip to California a little over 2 weeks ago), so the only way to deal, is with a delicious bowl of comfort food. Chili con Carne with all the fixin's!
Elena and her friend Candice came to visit for two days before they go on a cruise in the Caribbean. For dinner I made a pork roast in the slow-cooker that came out well with the thermometer. And since Candice is a vegetarian, I had a good reason to use my steam cooker to steam lots of good vegetables.
This is the package that is destined for the slow cooker to turn into lentil soup. It contains onions, garlic, thyme, tomato paste, olive oil, bay leaf, carrot, beluga lentil, and cremini mushrooms. Just empty into slow cooker and add water.
I'm so enamoured by my vacuum sealer.
Pot roast made in slow cooker with red potatoes, carrots and onion. The beef is from a cow from my Dad's hobby herd of Tarentaise - they live very good lives on 100 acres with a stream, clover, and hay to eat.
Recipe is available in my blog. I am SO bloggin this!:
heatherlucille.blogspot.com/2008/07/crock-of-yum-pot-roas...
Elena and her friend Candice came to visit for two days before they go on a cruise in the Caribbean. For dinner I made a pork roast in the slow-cooker that came out well with the thermometer. And since Candice is a vegetarian, I had a good reason to use my steam cooker to steam lots of good vegetables.
Another very tasty soup with black moss or fat choy.
1 pork trotter chopped and cleaned
5 pieces of conpoy or dried scallops
10 grams black moss or fat choy
several pieces of ginger
several pieces of dried tangerine peel
1 liter water
First pre cook the trotter for 10 minutes and soak the black moss and the conpoy in warm water to make them soften.
Then fill slowcooker with 1 liter water and add the rest of the ingredients and let simmer on high for 3 hours.
Add salt and the end and serve hot.
culinarilyobsessed.blogspot.com/2008/03/slow-cookin-goodn...
Awesome Slow Cooker Pot Roast
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
3/4 cup water
5 1/2 pounds bottom round roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Mole Chicken Chili with Brown Rice from America's Test Kitchen Slow Cooker Revolution. Cinco de Mayo is coming up, right? A chilled bottle of draft root beer seems quite appropriate.
Read more at Dessert By Candy.
Slow cooked chicken wings in a jerk marinade for tender meat and then high heat oven blast for crispy skin.
On the left is an old school slow cooker. It would have sat in or on a range for many hours to produce a stew or similar.
On the right is the newer version but it also sits for many hours to create the same result.
#88 Pots & Pans for 120 pictures in 2020
Preparation this morning for a hopefully delicious beef with red wine casserole that has been bubbling away for most of the day in the slow cooker.
Mac-and-Cheese Monday: Slow Cooked Mac and Cheesy
www.easyvegan.info/2013/09/23/mac-and-cheese-monday-slow-...
I tried out a new recipe. It was good, but could have been better.
Blogged: www.starmonkeybrass.net/blog/?p=2959
Elena and her friend Candice came to visit for two days before they go on a cruise in the Caribbean. For dinner I made a pork roast in the slow-cooker that came out well with the thermometer. And since Candice is a vegetarian, I had a good reason to use my steam cooker to steam lots of good vegetables.
There’s absolutely nothing subtle about today’s pairing. The slow-cooker espresso-marinated ribs are full of sweet, salty, spicy, and bitter flavors combining in a full-bodied meat.
www.foodthinkers.com/2010/02/fullers-esb-and-espresso-mar...
Marinade Ingredients
* 5 cups water
* 12 ounces freshly-brewed espresso
* ½ cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* ¼ cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 3 tablespoons Worcestershire sauce
* 2 cups ice cubes
* 4 pounds short ribs, cut between ribs to separate
Short Ribs Ingredients
* about a dozen pork short ribs
* ½ cup salt pork, rind removed, diced small
* 2 cups onions, chopped
* ½ cup shallots, chopped
* 6 garlic cloves, minced
* 1 small jalapeño pepper, seeded, chopped
* 1 cup strong brewed coffee
* 1 cup chicken stock
* ¼ cup Sriracha Chili Sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon low-sodium soy sauce
Marinade Instructions
1. Stir 5 cups water, espresso, ½ cup coarse salt, and sugar in a large bowl until salt and sugar dissolve.
2. Add syrup, Worcestershire sauce, chopped rosemary, and ice cubes.
3. Stir the marinade until the ice melts. Add ribs, weighting them down with a plate to keep submerged if necessary.
4. Cover and chill 4 to 6 hours.
5. Drain ribs and discard marinade. Drained ribs can be held for up to two days, chilled in an airtight container.
Short Rib Instructions
1. Allow your ribs time to come up to room temperature. Sprinkle ribs with salt and pepper and rub it in lightly.
2. Using the slow cooker’s braiser insert, sauté salt pork over medium heat until beginning to brown. If your slow cooker doesn’t have a sear feature, you can do this step in a frying pan.
3. Using a slotted spoon, transfer salt pork to plate, and reserve. (These are now called “cracklins.”)
4. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.
5. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
6. Add coffee and broth; stir, scraping up browned bits.
7. Add sriracha and all remaining ingredients; bring to a boil. Add ribs, cover, and transfer your EasySear™ to the slow cooker.
8. Cook on low for 9 hours.
Elena and her friend Candice came to visit for two days before they go on a cruise in the Caribbean. For dinner I made a pork roast in the slow-cooker that came out well with the thermometer. And since Candice is a vegetarian, I had a good reason to use my steam cooker to steam lots of good vegetables.
Visit Link : ift.tt/2VN8BY9
When I was a kid, I loved chicken and dumplings. As an adult, I still love chicken and dumplings. I love them so much that the very first thing I made when I got my hands on a Hamilton Beach Slow Cooker for Christmas one year ago was, you guessed it, chicken and dumplings!
Since then, I have made it my mission to perfect the recipe to what fits my family, and I think I have a variation that suits us just fine.
Pair a bowl of dumplings with fresh corn on the cob, and you'll have yourself a filling meal that can take you back to childhood or warm you on a cold winter's day.
Ingredients
4 boneless, skinless chicken breast halves
2 tablespoons butter
2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup
2 (10 ounce) pack refrigerated biscuit dough, torn into pieces (I use country biscuit style)
1 onion, diced (small or half large - white or sweet
1 box chicken broth
To taste (I use 1 tablespoon roughly) Pepper
To taste Lawry's Seasoning Salt
To taste garlic powder
Instructions:
Prepare your chicken by seasoning them on a cutting board. Give a healthy coating of garlic powder on both sides, with a lighter 'to taste' coat of seasoning salt and pepper as you add more later.
Dice the onion and cover the entire bottom of your slow cooker with it.
Lay the seasoned chicken evenly across the top of your onion layer.
Pour both cans of the cream of chicken soup, and the cream of mushroom soup over the chicken. Add butter.
Pour broth until soups and chicken is covered (roughly 1/2-3/4 box).
Add seasoning (this is where I add the heavier pepper and seasoning salt).
Set slow cooker on high for 6 hours.
1 1/2 hours prior to serving tear up the biscuits into quarter size pieces and stir them in.
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Full Recipes : https://delishably.com/meat-dishes/Slowcooker-Chicken-and-Dumplings
You can get full the recipes in Visit Link : ift.tt/2VN8BY9
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"Side of Cow"
I was kind of put off by the mass amount of beef short ribs we had to get and cook in preparation for my mom's birthday dinner - even though my mom's to-die-for recipe was a favourite of mine in the past, since developing my digestive issues with meat it really turns me off!
Here's the recipe for the rest of you! - yummysmells.blogspot.com/2008/07/ta-da.html