9:00 AM Sat, Feb 02, 2008 | Permalink
Gail Ciampa  Email
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Here are some recipes provided by the Crock-Pot brand for the Super Bowl. It doesn't start until 6:30 so there's plenty of time to slow cook.
Crock-Pot Six Pepper Chili
3 pounds hamburger
1 12-ounce can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
2 12-ounce cans pinto beans, drained and rinsed
2 12-ounce cans of red kidney beans, drained and rinsed
5 dashes hot sauce
2 28-ounce cans crushed Italian tomatoes
1 12-ounce can of tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced
In a large skillet, brown meat.
Add meat and other ingredients to slow cooker stoneware.
Cover and cook on Low for 6-8 hours or on High for 5-7 hours, stirring occasionally.
Mix well before serving.
Serves 6-8
Crock-Pot Baby Back Ribs
For a large Crock-Pot slow cooker, double the recipe.
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons ground coriander
¼ teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
2-3 pounds beef or pork short ribs
1/3 cup bourbon
¼ cup brown sugar, packed
¼ cup chili sauce
In a small bowl, combine the cumin, chili powder, sugar, coriander, cinnamon, salt, and pepper. Stir to thoroughly combine and rub all over the ribs.
Place the ribs into the slow cooker stoneware. In a small bowl, stir together the bourbon, sugar, and chili sauce and pour all over the ribs.
Cover and cook on High for 3 hours or on Low for 6-7 hours. Occasionally brush sauce in crock onto the ribs.
Serves 6-8
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Orange Roast PorkIngredients4bd lb (2kg) pork roasting piece1 rind of oragne, grated1 juice of oragnebd tsp ginger, ground 1 Mix the oragne rind, juice and ginger into a paste.2 Rub all over the pork.3 Put the pork in the crock pot.4 Cook for 6 to 7 hours on low or 3 to 3bd hours on high. Delicious and moist. Great as a cold cut.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Beef Stew Crock Pot Vegetables Choose your favorite mix of vegetables from:- Frozen these cook up just fine, will be soft but still seem to hold together. Canned same as frozen. Though tin peas really loose their color and go a grey sort of color. Pre-Cut fresh, pre-cut from the super-market (for when feeling lazy). Fresh cut into about 1 inch square pieces. Feel free to prepare the night before. Meat Choose cheap, inexpensive cuts. The ones that are tougher and benefit from the slow cooking.Our favorite is what we call blade, round pieces of stewing meat full of gristle (the meat you would ordinarily ignore – but it cooks up a dream and the gristle goes soft and yummy).Cut into bit size chunks or leave whole, doesn't really matter. Flavoring Your favorite flavor of tin soup. We usually choose a beef based one like ‘Minestrone’ or ‘Italian Meat and Veggies’.Alternatively use one of those ‘Simmer Sauces’ – the ones you use for stir fry’s. We have found that the no name brand ones (which I don’t like in stir fry’s), work well and; they are cheap. Try ‘Honey Mustard’ – my favorite. Optional Extras Worcestershire Sauce tablespoon or twoSoy Sauce tablespoon or twoTomato Sauce tablespoon or two or moreTin of Tomatoes.Crushed garlic and/or ginger teaspoon or two.Herbs best put in during last hour of cooking- teaspoon or two.Salt and Pepper added at end to taste. DIRECTIONS Chuck the Veggies in first, put the meat on top and pour in the soup. That’s it. Nothing else.Do not add any water, the enclosed slow cooking will retain heaps.Add any of the optional extras.Cook for about 4–6 hours on high OR 8–10 hours on low.
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