3 pounds flank steak salt and ground black pepper to taste 1 large carrot, chopped 1 large onion, chopped 1/4 teaspoon ground dried thyme 1 bay leaf 1/2 cup water 1. Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water. 2. Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.
3 large onions, chopped 7 pounds beef short ribs, or more to taste salt and ground black pepper to taste 3 cups water 2 (20 ounce) cans pineapple chunks in juice, undrained 1 1/2 cups brown sugar 7 tablespoons Worcestershire sauce 5 tablespoons ketchup 4 cloves garlic, minced, or more to taste 1 tablespoon dried sage 1 tablespoon dried thyme 1 1/2 teaspoons dry mustard 1. Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion. 2. Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ...
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2 cups scalded milk 2 tablespoons vegetable oil 1/4 cup honey 3/4 teaspoon salt 1 (.25 ounce) package active dry yeast 3 cups whole wheat flour 1 cup all-purpose flour 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the vegetable oil, honey and salt; let cool until lukewarm. Preheat a 3 1/2 or 5 quart slow cooker and lightly grease the appropriate baking dish. 2. Pour the lukewarm milk mixture into a large bowl. Dissolve the yeast in the milk. Mix in the all-purpose flour and whole wheat flour in 1 ...
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1 (3 pound) pork shoulder roast 1 quart vegetable broth 1 cup sherry 3 cups peeled, chopped potatoes 2 cups pearl onions 2 cups sliced fresh mushrooms 1 tablespoon dried rosemary 1 teaspoon ground black pepper salt to taste 1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper. 2. Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.
3 slices bacon, cooked and crumbled 4 red potatoes, peeled and cut into 1/2 inch chunks 1/4 cup butter 1/2 onion, chopped 3 cloves garlic, coarsely chopped 1/2 cup milk 1/4 cup all-purpose flour 3 cups milk 1 cup sour cream 1/4 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese 2 tablespoons seasoned salt 1 tablespoon chopped fresh parsley 1 tablespoon crushed red pepper flakes 1/2 teaspoon celery salt 1/2 teaspoon dried basil chives for garnish (optional) 1. Preheat a large slow cooker by turning it to the High setting and covering with the lid. 2. Place the cut-up ...
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6 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup cooking sherry 1 teaspoon minced garlic 1 teaspoon celery flakes 1/2 teaspoon paprika 1/2 cup grated Parmesan cheese 1 (8 ounce) can mushroom pieces, drained 1. Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken. 2. Cook on Low for 8 hours until ...
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6 cups water 1 ham hock 2 tablespoons lard or other cooking fat 1 teaspoon seasoning salt 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 pound fresh green beans – rinsed, trimmed and snapped into bite size pieces 1. Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.
4 frozen bone-in chicken breast halves 8 portobello mushroom caps 1 (8 ounce) bottle Italian-style salad dressing 1 (8 ounce) package angel hair pasta 1. Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps. 2. Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours. 3. A few ...
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1 1/2 pounds cubed beef stew meat 1 (10.75 ounce) can condensed golden mushroom soup 1 (4.5 ounce) can sliced mushrooms, undrained 1 (1 ounce) package dry onion soup mix 1/4 cup red wine (optional) 1 pinch black pepper to taste 1 cup uncooked white rice 2 cups water 1. Combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. Pour in red wine, if desired. Season with pepper. 2. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. 3. In the ...
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