1 (5 pound) bone-in pork shoulder roast 1 tablespoon salt ground black pepper 1 1/2 cups apple cider vinegar 2 tablespoons brown sugar 1 1/2 tablespoons hot pepper sauce 2 teaspoons cayenne pepper 2 teaspoons crushed red pepper flakes 1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands. 2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the ...
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1 (8 ounce) package processed cheese food (such as Velveeta®) 2 tablespoons reduced-fat cream cheese 1 1/2 cups sour cream 1/2 cup cooked small shrimp 1/2 cup cooked crabmeat, flaked 1/2 cup cooked lobster, flaked 2 teaspoons seafood seasoning (such as Old Bay®) 1 teaspoon Worcestershire sauce 1 loaf (1/2-inch-thick) slices French bread, lightly toasted 1. Combine processed cheese food, cream cheese, sour cream, shrimp, crab, and lobster in a crockpot. Cover and cook on Low heat until cheese is melted, about 1 hour, stirring occasionally to break up lumps. Once the cheese is melted, stir in seafood seasoning and ...
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4 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of celery soup 1/2 cup sour cream 1. Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated. 2. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.
1 cup ketchup 1 cup dark brown sugar 1 cup beer 1. In a medium saucepan over low heat, mix the ketchup, dark brown sugar and beer. Heat for approximately 10 minutes.
2 quarts vegetable broth 2 cups sliced fresh button mushrooms 1 ounce dried shiitake mushrooms, torn into pieces 3/4 cup uncooked pearl barley 3/4 cup dry lentils 1/4 cup dried onion flakes 2 teaspoons minced garlic 2 teaspoons dried summer savory 3 bay leaves 1 teaspoon dried basil 2 teaspoons ground black pepper salt to taste 1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. 2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves ...
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1 1/2 pounds elk roast 1 1/2 tablespoons steak seasoning 1 teaspoon rubbed sage 1 small onion, chopped 4 cloves garlic, chopped 1 (10.75 ounce) can cream of onion soup 1 cup water 1 cup sour cream 1. Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.
2 (16 ounce) containers sour cream 1 (3 ounce) can bacon bits 2 cups shredded Cheddar cheese 1 bunch green onions, chopped 1. In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.
2 (8 ounce) packages cream cheese, softened 1 1/2 cups sour cream 1/2 cup mayonnaise 2 cups shredded mozzarella cheese, divided 1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped 1 (6 ounce) jar artichoke hearts, drained and chopped 1 loaf Italian bread, sliced 1. Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth. 2. Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese. 3. Pour mixture into a slow cooker. 4. Sprinkled the remaining mozzarella on top. 5. Cook on Low ...
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1/3 cup all-purpose flour 1 teaspoon Spanish smoked paprika 1/2 teaspoon seasoned salt 1/2 teaspoon ground black pepper 2 pounds beef chuck, cut into 1-inch cubes 1 tablespoon olive oil 1 onion, chopped 1 (8 ounce) package mushrooms, chopped 3 potatoes, diced 5 carrots, sliced 2 stalks celery, chopped 2 cloves garlic, minced 1/4 cup Marsala wine 1 tablespoon Worcestershire sauce 3 (10.5 ounce) cans organic beef broth 1 (14.5 ounce) can crushed tomatoes 1 (1 ounce) package dry onion soup mix 1 teaspoon Spanish smoked paprika, or to taste salt and ground black pepper to taste 2 tablespoons cornstarch ...
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