5 1/2 lb Apples; peeled & finely chopped
4 c Sugar
2 tsp Cinnamon; to 3 tsp.
1/4 tsp Cloves, ground
1/4 tsp salt
Place apples in slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently
as it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2" headspace. Cover and refrigerate or
Short Ribs Parisienne
2 tablespoons Oil
1 cup thinly-sliced mushrooms
2 1/8 teaspoons salt -- divided
4 pounds beef short ribs -- cut into 3" pcs
1 cup sour cream
1/2 teaspoon freshly-ground black pepper
2 tablespoons minced fresh parsley
3 cups sliced onion
1/4 cup water or red wine
Set a large skillet over medium-high heat. When it is sizzling hot, sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown well on all sides. Season the meat with pepper, and turn into a bowl.
Add the oil to the skillet and sauté the onion for about 3 minutes; then turn into the slow-cooker. Swirl the water in the still hot skillet and scrape up the pan juices. Turn into the slow-cooker with the meat.
Cover and cook on LOW for 8 to 10 hours, or until the meat is very tender.
Before Serving: In meduim skillet, over medium-high heat, sauté the mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking liquid; stir constantly for about 5 minutes, when excess liquid has evaporated.
Add remaining 1/8 teaspoon salt. Arrange the short ribs on a heated serving platter and turn the cooking liquid into the mushroom skillet. Simmer, scraping up the pan juices, until the sauce is reduced and thickened.
Remove skillet from the heat. Stir in the sour cream; return to the heat just long enough to thoroughly warm the sauce. Then pour over the meat and sprinkle with parsley.
This recipe yields 6 servings.
Smoky Barbecue Ribs
2 tb Balsamic vinegar
1 tb Dijon mustard
1 tb Worcestershire sauce
2 tb Brown sugar
1 tb Soy sauce
1/4 ts Dried red pepper flakes
1 ts Gingerroot, fresh, grated
1/2 ts Liquid smoke
1 c Chili sauce
1/4 c Green onions; chopped
4 lb Spareribs, cut in single ribs
Use chili sauce that is similar to ketchup, not the hot spicy variety with chile peppers.
In medium bowl, combine all ingredients except ribs. Dip each rib into sauce. Place coated ribs in cooker. Pour remaining sauce over ribs in pot. Cover and cook on LOW 5-6 hours or until meat is tender.
Dilly Beef Sandwiches
4 pounds boneless beef chuck roast
1 16 oz. jar whole dill pickles -- undrained
1/2 cup chili sauce
2 cloves garlic -- minced
10 hamburger buns -- split
Cut roast in half and place in slow cooker. Add pickles with juice, chili sauce, and garlic. Cover and cook on Low for 8-9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle,
shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture.
3 lb. rump roast, trimmed
1/4 tsp. black pepper
2 medium potatoes
1 tsp. onion powder
1 tsp. garlic powder
1/2 c. water
Peel and slice potatoes. Scrape and slice carrots. Put vegetables in bottom of slow cooker; season meat and place on top of vegetables. Add liquid. Cover and cook on low for 10 to 12 hours, or high for 4 to 5 hours.
2 tblsp. olive oil
2 lbs. boneless stew beef, cut in cubes
1 can garbanzo beans, rinsed and drained
2 lrg onions, sliced
2 cloves garlic, minced
2 lrg tomatoes, peeled and quartered
1/2 c. minced fresh parsley
1 c. small cubes leftover ham
1 ham bone
4 chicken wings
1-1/2 tsp salt
1/2 tsp pepper
4 carrots, peeled and diced
In large skillet, over high heat, heat oil and brown beef on all sides. Lift into a bowl. Pour a cup of water into the skillet while it's still hot and scrape up the pan juices. Turn this liquid into the crockpot, along with
remaining ingredients and top with the beef. Cover and cook on Low for 8-10 hours.
Remove ham bone. Dice meat from chicken bones into the cocido and discard bones.
Makes 8 Servings
Spicy Brisket Over Noodles
2 1/2 pounds lean beef brisket
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion -- sliced
1 stalk celery -- chopped
1 cup picante sauce
1 12 oz. can beer
2 tablespoons cornstarch
3 tablespoons water
Hot cooked noodles
Trim visible fat from brisket. Combine beef, salt, pepper, onion, celery, picante sauce, and beer in slow cooker. Cover and cook on Low 7 to 9 hours or until meat is tender. Remove meat and vegetables from cooker. Skim off any excess fat. Turn control to High. Dissolve cornstarch in water.
Gradually add to liquid in cooker, stirring constantly. Cover and cook on High, stirring every 10 minutes, about 20 minutes, or until thickened. Cut meat into diagonal slices; arrange on noodles. Top with thickened sauce.
The Icons below will guide you to the other Crock Pot Recipe Pages