Delicious Recipe for Slow Cooked Pork Ribs

Saturday, October 15, 2011

Pork ribs are a favorite meal, but sometimes cooking them exactly right can be a challenge. If you have ever tried your best to cook pork ribs but still failed, then you really should take a look at this yummy slow cooker pork rib recipe.

The history of slow cooking pork began long ago, although the exact origins are rather hazy. In the period before the Civil War in the US, pork was a main stay in the average diet. Hogs were easy to raise, and every part of the animal was utilized, leaving nothing to waste. As a result, the barbecue became a popular event in communities, especially on plantations, with everyone taking part in some way. Not to be left out, politicians as well took advantage of the 'neighborhood' barbecue event and used them as a way to gain voters loyalty.

Pork loin cuts of meat are where you will find the tender, lean pork cuts. Because they are so lean, pork loin can easily dry out if cooked too long. This however, does not need to be a concern if cooked in a slow cooker with the right amount of liquid or sauce.

While your pork ribs are slowly cooking along, why not add a nice side of home-made potato salad to the menu? There are many kinds of potato salad to choose from, but one of my favorites is the basic American style potato salad that will be a great addition to your pork ribs dinner.

Easy Slow Cooked Pork Ribs

3 lbs country-style boneless pork ribs
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped onion
3/4 cup apple butter
3 tablespoons brown sugar
2 cloves garlic, finely chopped

Rub salt and pepper on ribs. Place in the slow cooker. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours.

Basic American Potato Salad

4 cups russet potatoes cooked, peeled
1 cup celery, chopped
1 cup onions, chopped
5 eggs hard-cooked, chopped
1/2 cup sweet pickles chopped
2 tablespoons pimento chopped
2 teaspoons salt
Black pepper to taste
3/4 to 1 cup mayonnaise real

In a large bowl combine potatoes, celery, onion, eggs, pickles, pimento, salt, and pepper. Gently stir mayo into potato mixture, do not mash the potatoes. For best results: cover and chill for an hour before serving.

Your next family get-together or bbq will be a huge hit with these delicious foods. Enjoy!




Make your next barbecue an easy event by slow cooking your pork ribs. Find more slow cooker or crock pot recipes at http://familycrockpotrecipes.com.

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Making Hearty Chili in the Crockpot

Friday, October 14, 2011

If you are looking for new and simple ideas for a tasty meal, or you simply do not have a lot of time to spend preparing dinner, cooking in the crockpot can be the ideal solution.

There are many delicious recipes using a crockpot including countless varieties of chili, a classic dish that can be made in numerous, interesting ways. Also, other recipes for stovetop chili can easily be adapted to work with crockpots.

When it comes to making chili inside of the crockpot, very little preparation is needed and most of the ingredients are usually added in together all at once. Meats such as beef, chicken, and turkey can be browned quickly in a saucepan and then drained of all the grease before adding to the crockpot.

For a complete meal, cook your chili in the crockpot and then serve over rice, potatoes, or along with a salad and rolls or bread topped with butter and garlic. Or, if you are having a party or having some friends over for a casual get together, make a few different types of chili, in different crockpots, of course.

Have fun with your chili recipes and remember that the traditional, red tomato sauce does not always have to be used to create a delicious meal. With some boneless chicken and chicken bouillon or broth, your favorite white beans, seasonings, and extras such as cheese, rice, and vegetables you can make a hearty chicken chili right in the crockpot.

Crockpot White Chicken Chili Recipe

What You Need

2 cups chicken, cooked and diced or shredded
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 can or 1-1/2 cups chicken broth
1 cup frozen corn
2 cans cannellini beans (white kidney beans), drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground cumin
1 cup shredded sharp cheddar cheese

How to Make It

Add all of the ingredients to the crockpot and cook on the low setting for 6 to 8 hours.

Serve alone, with your favorite tortilla chips, over white rice, or mashed potatoes. Top each serving with some shredded cheddar cheese and add condiments such as sour cream and salsa.

Other cheeses you may want to consider for your white chili are Monterey, spicy pepper jack, or Swiss.

This white chili recipe, like many others meant for the crockpot, is quite versatile. You can substitute ingredients you do not really care for while adding your own favorites to the list. For instance, you may prefer other types of beans instead of the cannellini variety such as great northern white beans, or you may want to add some extra flavor using green chili peppers, jalapenos, or different seasonings.

Even vegetarians will enjoy this white chili recipe by substituting the chicken and chicken broth with another protein such as soy or tofu or perhaps extra vegetables. On the other hand, simply omit the meat products as the beans offer both texture and protein.




When looking for the best crockpot recipes choose those that ask for simple items or those that you know your family enjoys. But, don't be afraid to experiment with different ingredients as recipes for crockpot white chicken chili are about as versatile as the crockpot itself.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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A Brief History of Wedding Cakes - Why Do We Celebrate With Them?

Thursday, October 13, 2011

The history of wedding cakes is a story that would be worthy of a Hollywood blockbuster, there are very few items that we have at our weddings now that were part of the wedding ceremonies of Romans, so next time you are enjoying a piece of wedding cake spare a thought of the brides from a thousand years ago.

The earliest wedding cakes that have been recorded weren't cakes at all. Instead, they were loaves of bread. Like modern cakes, the loaf was made specifically for weddings during the age of the Roman Empire more than 1,000 years ago. But the loaf wasn't served to the wedding guests. Instead, the loaf was broken over the bride's head. Different historians claim this act was done for several reasons. Some believe the breaking of the bread symbolized the bride's loss of virginity on the wedding night while others claim the breaking was meant to bring the couple good fortune and fertility in their years together.

During Medieval times in England, another wedding tradition started that led towards our modern history of the wedding cake. Guests would pile up sweet buns on a table in front of the couple at their equivalent of a wedding reception. Then all of the guests would hold their breath in anticipation as the couple leaned over the pile to try to kiss. If they were successful, the wedding was considered blessed with good fortune. Worth remembering when you are thinking about how many tiers you should have on your wedding cake.

The history of the wedding cake also includes a pie. For around 150 years - a period starting around 1650 through the early 1800's - bride's pie was a popular dish at the weddings of the wealthy and important. Not all of these pies were the sweet treats we think of today as "pie." Instead, most were meat pies. Inside each of the pies was baked a glass ring. When the guests consumed the pie, the woman who found the ring in her helping was supposed to be the next one who would be tying the knot. This is like today's tossing of the bridal bouquet.

During the end of the 1800's, the bride's pie was replaced with a cake. These weren't very glamorous creations by modern standards. Most were plum cakes decorated in simple white icing with little fanfare. They were only single-tiered. Initially, these cakes - like the bride's pies - were only being used at the weddings for the wealthy and noble families.

These cakes were the start of the white wedding cake and continued into the Victorian era. The Victorians believed the white of the cake symbolized the bride's purity. Having a cake of any other color was considered bad luck for the couple. However, early white wedding cakes didn't symbolize anything. They were made that way for simplicity reasons. The expensive refined sugar needed for the white icing on these cakes also made them a sign of prosperity - an important symbol for the Victorians. Multi-tiered wedding cakes, as you might imagine, were even more costly than the single-tiered items found in most Victorian weddings. These were originally only going to be found in the weddings of English royal family members. Eventually that changed and the more layers were added to the cakes of "regular folks," too.

Today, wedding cakes are made in all sorts of colors, sizes and shapes, it is no longer considered bad luck to not have a white wedding cake. Some brides even have fake wedding cakes, which you probably wouldn't want to have broken over your head! Thank goodness some wedding traditions have changed!




Suzanne Daykin writes for http://www.cheap-wedding-solutions.com

Suzanne has spent the last 14 years working in the Hospitality Industry as a wedding planner and event manager. Suzanne set up her own event company in 2006 and now looks to help future brides and grooms save money when they are planning their wedding.

Lots of cheap wedding cake ideas to help you find the cake of your dreams.

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How Do I Make My Own Bread?

Wednesday, October 12, 2011

Bread making has reached a new popularity with many people. They want the best products but do not want to pay for grocery store items that are chock full of preservatives. There is a way to avoid those preservatives and still enjoy the homemade goodness of great biscuits and bread.

You are in luck today. One of the best biscuit recipes you will ever taste is included with this article. These light and fluffy biscuits will ensure that you never buy the canned or frozen varieties ever again. They are delicious and super easy to make.

Making homemade loaf all starts with a bread making recipe. It might be scone recipes for brunch, breakfast or an afternoon tea. It might even be roll recipes. You should choose a bread that you enjoy eating. The easiest types of loaf to make are made with bread making machine recipes.

You will be amazed at the simplicity it offers. You first need a machine for making and baking bread. Buy the type of machine that does everything for you. A good choice would be the Panasonic SD YD250 automatic bread maker. You simply buy a box of bread mix, add the necessary ingredients into the machine and then walk away. The machine will mix and knead it for you!

If you want to skip out on the bread maker and make it from scratch, then you'll want to start with a simple biscuit recipe. Biscuits are amazingly simple to make once you assemble the necessary ingredients. You will need flour, salt, shortening, baking soda, baking powder, milk and something to cut the biscuits.

Take 2 cups of flour and add it to the bowl, along with 2 tablespoons of baking powder, 2 tsp of baking soda and 1/4 cup of shortening. Your next step is to mix until it resembles cornmeal. Add just enough milk to make it into semi-firm dough. Turn it out onto a floured rolling surface and press into 1" squares.

Cut the biscuits out and place them on a baking sheet. Brush with a little butter and place them in a 350 degree, preheated oven. Let them bake for 20 minutes or until golden brown. There you have it; a very easy biscuit recipe.

Scone recipes are very similar to this and you will enjoy them just as much. After you are comfortable working with biscuit dough, you can then start thinking about finding bread making recipes so you can enjoy hot, fresh loaf from scratch.




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How to Make a Tasty Pot Roast in Your Crockpot

Tuesday, October 11, 2011

Roasting in the crockpot is a great way to get a tender, juicy roast without a lot of effort. There is no basting at all; just put in the ingredients and let your crockpot do its thing. The juices in the food naturally baste your roast during the long, slow cooking process so your roast turns out moist and tender.

Use whatever vegetables you have on hand, but potatoes and carrots are traditional. Feel free to use parsnips, rutabagas, turnips or whatever root vegetables you prefer. Root vegetables work really well in the crockpot, turning out perfectly cooked every time. They also pick up all the flavors of your roast since they go on the bottom of the pot.

You can prepare your meal in the morning, before you have to leave the house. Let your crockpot take care of all the cooking details while you are gone. You will get to return to a fragrant kitchen at the end of the day. All you will need to do is mix up the gravy and you will be ready to eat. This is a great way to make dinner for busy families who do not have a lot of time to spare. A nice beef pot roast makes a great meal anytime, providing you with flavor, nutrition and a wide appeal.

Recipe for Beef Pot Roast

What You Need


1 (2-1/2 pound) boneless beef chuck roast
1 Tablespoon cooking oil
1 pound whole new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
8 carrots or parsnips, cut into 1 inch pieces
3 small onions, cut into wedges
3/4 cup water
1 Tablespoon Worcestershire sauce
2 teaspoons instant beef bouillon
1 teaspoon dried basil or oregano, crushed
1/2 cup cold water
1/4 cup all-purpose flour
Salt and pepper

How to Make It

Trim the fat from the roast. Cut up the roast if necessary to help it fit in your crockpot. Brown the roast on all sides in a large skillet. Drain fat.

If you are using new potatoes, peel a narrow strip from the center of each potato. If you are using larger potatoes or sweet potatoes, peel them and quarter them. Place the potatoes, root vegetables, and onions in the crockpot. Position the meat on top of the vegetables.

Combine the water, Worcestershire sauce, bouillon, and herbs in a small bowl. Pour over the top of the meat and vegetables.

Cover and set your crockpot on low for 10 to 12 hours. If you cannot wait that long, put it on high for 5 to 6 hours.

After cooking, move the meat and vegetables to a serving platter, saving the juices. Cover the meat to keep it hot.

Pour the juices into a glass measuring cup and remove the fat. Make gravy with 1-1/2 cup of juices. Add water if there are not enough. Pour the juices into a sauce pan. Combine the cold water with the flour and stir into the juices. Cook and stir until the gravy thickens and bubbles. Season gravy to taste with salt and pepper. Serve with meat and vegetables.

Serves 6 to 8




Keep track of your best crockpot recipes so you can access them easily when you need them. One of the easiest to make is crockpot beef stew. It is a great meal on those cold winter days when you want something cozy and warm.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Super Bowl Seafood Appetizer Recipes

Monday, October 10, 2011

Putting together a Super Bowl Party can either be the toil of the year or a lot of fun! We have taken four of our friends & neighbors "fan tested" Snack & Appetizer Recipes and assembled them here. See how easy it is to put out a healthy, delicious spread for the big game using just a few ingredients! We often have our party goers each bring or prepare on dish at the party. Putting together these appetizers can be done during the pre-game and ready for serving by game time or half time.

Basic Ingredients:

Hot Smoked Salmon or Gourmet Smoked Salmon Can Fillets

Frozen Crab Meat

Whole Cooked Dungeness Crab

Cream Cheese

Garlic Herb Cheese

Cottage Cheese (Small Curd)

Chives

Green Onions

Red, Green & Yellow Peppers

Garlic

Artichoke Hearts

Carr's Crackers or Triscuits

Baguette

Large Flour Tortillas

Toothpicks

Recipe #1: SMOKED SALMON PINWHEELS

Ingredients:

8oz Hot Smoked Salmon or Smoked Canned Salmon

1 5 OZ. Package Garlic Herb Cheese Spread

1 8 OZ. Cream Cheese - Softened

1/4 Cup Chopped Red Onion

1 Tbsp Lemon Juice

8 8" Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.).

Directions:

Blend both cheeses until creamy. Stir in red onions & lemon juice.

Remove skin and dice smoked salmon into pieces or chop in a food processor and add to cheese mixture.

Spread and divide filling to cover each tortilla and then roll up them up jelly roll style.

Place the seam down on a tray and secure roll with a toothpick.

Refrigerate till well chilled, trim ends, then cut each roll into pinwheels about 3/8" thick.

Stick a toothpick in each pinwheel.

Serve on platter cut side up.

Recipe #2: Crab Quesadillas

Ingredients:

16 OZ. Wild Ocean Seafoods Crab Meat

1 1/2 Cups Shredded Cheddar or Colby Jack Cheese

1/4 Cup Mayonnaise

1/3 Cup Sour Cream

2 Tbsp Green Onions Chopped

2 Tbsp Chopped Canned Jalapeño Chiles Drained

10-12 8" Flour Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.)

2 Tbsp Unsalted Butter Melted

Directions:

In large mixing bowl combine all ingredients except tortillas and butter.

Refrigerate until ready to complete.

Spread about 3 tablespoons of filling on each tortilla.

Fold in half, brush both sides with unsalter butter.

Place on baking sheet. Bake at 375 for 10-15 minutes.

Cut each quesadilla into 4 wedges. This makes 40 or so pieces.

Recipe #3: Smoked Salmon Loaf

Ingredients:

2 6oz Cans of Wild Alder Smoked Salmon or

12oz of Wild Hot Smoked Salmon.

8oz Cream Cheese

½ tsp Horseradish

1 tbsp Grated Onion

Cracked Pepper to Taste

Fresh Parsley

Directions:

Open Wild Smoked Salmon cans, remove salmon & remove skin (optional) & strain or

Flake the Hot Smoked Salmon with a fork into small pieces & place in mixing bowl.

Add Cream Cheese, Horseradish, & Onion, mix well.

Refrigerate for at least 3 hours.

Remove from mixing bowl and form into a Loaf.

Roll the Loaf in fresh parsley & cracked pepper

Serve with crackers or toasted baguette slices.

Recipe #4: Crab & Artichoke Dip in Crab Shell

Ingredients:

2 Whole Cooked Dungeness Crab

1 Cup Sour Cream

1 Cup Mayonnaise

½ Cup Shredded Parmesan Cheese

2 6.5oz Cans of Marinated Artichoke Hearts

1 Cup Small Curd Cottage Cheese

Garlic Powder or Granulated Garlic to taste.

(It is better to use the granulated garlic, but it is sometimes sold as "garlic powder")

Directions:

Remove the Crab Meat from the Dungeness Crab drain & place in a mixing bowl.

Wash & & clean out the interior of the crab shell.

Be sure to discard the gill sections from the top of the opened whole crab.

Chop the artichoke hearts into 1/8th sections if they do not already come that way.

In the Mixing Bowl, add the Sour Cream, Mayonnaise, Parmesan Cheese, Artichoke Hearts, Cottage Cheese, and Granulated Garlic. Mix well with the crab meat.

Place mixture into the upside down Crab Shells.

Pre-Heat Oven to 350 degrees (F)

Bake for 20-25 minutes.

Serve with Sliced Toasted Baguette or Crackers

Enjoy!




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Family Favorite Mexican Crock Pot Recipes

Sunday, October 9, 2011

There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.

These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.

Mexican Shredded Beef Crock Pot Recipe

4 lbs chuck roast

1 teaspoon salt

1 teaspoon black pepper

1 onion, chopped

1 teaspoon chili powder

1 teaspoon garlic powder

2 - 4 oz cans green chilies, undrained

3/4 cup hot pepper sauce or to taste

Water

Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.

Mexican Chicken Stew Crock Pot Recipe

2 lbs skinless boneless chicken breasts cut into 1 inch pieces

4 medium russet potatoes, peeled and cut small

1 -15 oz can mild salsa

1 -4 oz can diced green chilies

1 -1 ¼ oz package taco seasoning mix

1 -8 oz can tomato sauce

Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.

Mexican Macaroni and Cheese Crock Pot Recipe

5 to 6 cups hot cooked macaroni, drained -12 oz dry

2 tbs butter

1 can 12 oz evaporated milk

1 can nacho cheese soup

2 cups shredded Mexican Cheddar cheese

1 - 4 oz can chopped green chilies

1 - 4 oz can sliced black olives

3/4 cup thick medium salsa

salt and pepper to taste

Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.




Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com

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Quick And Easy Mexican Crock Pot Recipes

Saturday, October 8, 2011

If you have a slow cooker and you enjoy Mexican food recipes, you can combine slow cooking with traditional Mexican ingredients to make the most amazing meals. Mexican cuisine relies heavily on fresh produce and top quality ingredients. The herbs and spices add flavor to the meat, fish or poultry and the vegetables and the resulting meals are nutritious, fresh-flavored, and really satisfying.

You can make complete meals in the crockpot or you might like to prepare some of your ingredients in there. For example, if you want to make pulled pork tortilla wraps or beef tacos, why not cook the meat in the crockpot before assembling the wraps or tacos? It will cook slowly and stay really succulent and moist. Slow cooking cheap cuts of meat makes them really soft and juicy as well.

Crockpot cooking blends flavors together better than most other cooking methods so it is a great way to prepare authentic Mexican food recipes for your family. You might like to try making some Cinco de Mayo recipes in your slow cooker. Meals in the crockpot can be left alone to cook themselves while you are busy using the oven or stove for other dishes.

Mexican Soup And Stew Recipes

Soups and stews are popular throughout Mexico, although that might come as a surprise to people who assume that Tex-Mex style meals or Mexican fast food joints offer the only kind of Mexican food. That is not real Mexican food! If you have never tried traditional Mexican recipes, you are in for a real treat when you do. The fact that soups and stews contain plenty of liquid make them especially good for slow cooking.

Creamy Mexican Turkey - A Great Crockpot Recipe

You can use chicken instead of turkey in this recipe if you prefer. This recipe makes eight servings and it is a great way to use up leftover poultry. You can use green or red salsa for this dish.

The addition of tortillas makes this a complete meal so you do not need to make a side dish unless you want to. This is a quick and easy recipe to make and the four or five hour cooking time means you can start it after lunch and have it ready by dinnertime.

What You Need:


10 oz can condensed cream of mushroom soup
10 oz can condensed cream of chicken soup
1 finely chopped onion
1 cup sour cream
1 cup salsa
1 tablespoon olive oil
3 minced garlic cloves
1 tablespoon chili powder
4 cups chopped cooked turkey
1/3 cup chopped fresh cilantro
1 1/2 cups shredded Colby-Jack or Monterey-Jack cheese
12 corn tortillas

How To Make It:

Grease the inside of your slow cooker with nonstick cooking spray or vegetable oil. Combine the salsa with the sour cream, chili powder, and soups in a bowl.

Saute the onion and garlic in the oil in a pan for four minutes or until tender. Add this to the soup mixture and stir in the turkey.

Tear the corn tortillas into pieces and layer them with the soup mixture in the slow cooker.

Cover the crockpot and cook for four or five hours on low or until the mixture is bubbly.

Sprinkle the cheese over the top and wait for a few minutes until the cheese has melted.

Serve this delicious crockpot turkey recipe garnished with cilantro.




A lot of authentic Mexican recipes are suitable for crockpot cooking and if you enjoy south of the border flavors, you might like to investigate some easy Cinco de Mayo recipes which combine fresh produce and other quality ingredients for amazing results.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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The Easiest Crock Pot Roast Recipe

Friday, October 7, 2011

In case you've never used a crock pot before. The crock pot has the role to boil the food at a very low temperature. This way the cooking lasts for about 8 hours. But the great advantage is that you don't have to supervise anything. This is because there is no risk to burn the meat. Due to the low temperature. ]

Here is what you will need for the roast crock pot recipes. You will need between 3 and 5 lbs of roast (beef). Also a big fresh red onion is necessary. You will need 6 carrots. The carrots need to be peeled. 4 or 5 potatoes are a must. Optionally you may ad ½ a lb. Of fresh green beans. Other ingredients are: ½ a cup of tomato sauce, a package of beef seasoning, a package of Sazon and a cup of water.

The first step of the crock pot roast recipe is to chop the onion. Then you add the onion on the bottom of the crock pot. You may want to sprinkle a bit of flour on the onion. This will help to the overall texture. Then you have to melt ½ a lb. of butter on the already placed onion.

The next step of the crock pot roast recipe is to add the beef. After these are all placed acording to the recipe you have to mix the seasoning with the water, the Sazon and the tomato sauce. After they are completely mixed you have to pour them over the beef. Once this is done simply stir.

The final step of the roast crock pot recipe is to add sliced potatoes and carrots over the mixture. Once this is done cover and let it boil. You will have to leave it there for 6-8 hours. This depends on your tastes and
time. But usually the longer it boils the better it tastes.

You will be amazed by this amazingly easy roast crock pot recipes. It's simply the best crock pot recipe. You have to do very little work and it will have fabulous taste.




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Simple Turf and Turf Recipe - Slow Cook Chicken Thigh Meat and Deer Crock Pot Sure to Please Recipe

Thursday, October 6, 2011

Many crock-pot recipes are centered around one protein source (chicken, beef, fish, or other). One way, other than using lots of spices, is to add another protein. This recipe does just that and in doing so gives a wonderful mixture of flavors not available with just one. Wild deer meat (venison) has a unique flavor. It tastes a little like beef but has a "wild game" flavor. When combined with dark meat chicken, and slow cooked, you get a very tasty flavor mix. I would serve this with cooked brown rice and perhaps either a tossed salad of Cole slaw.

Ingredients

1 pound of cubed boneless deer meat
1 pound of chicken thigh meat, skinned boned, trimmed of fat, and cubed
3 large potatoes, cubed
1 large carrot, diced
1 green bell pepper, seeded and cut into strips
1 large onion, chopped
1 clove garlic, peeled and sliced thin
1 tsp dried thyme
salt and pepper to taste
1 can crushed tomatoes
1 cup chicken stock
3 tablespoons all purpose flour
4 tablespoons olive oil

Instructions

1 - Use a meat pounder to beat the deer meat cubes
2 - Add 2 tablespoons of olive oil to a heated black iron skillet.
3 - Put in the carrot, bell pepper, onion and garlic, and sauté until crispy tender, then remove and set aside.
4 - Mix the salt, pepper, thyme and flour to a large bowl.
5 - Add the cubed deer meat and chicken and shake to coat well.
6 - In the same skillet, add the other 2 tablespoons of olive oil and sauté the deer meat and chicken until starting to brown.
7. Add the tomatoes with their juice and scrape up the browned bits on the skillet bottom, then dump all into the crock-pot.
8 - Add the potatoes, carrot, and chicken stock and mix well.
9 - Cook for 4 hours on high in a crock-pot.
Serve over cooked brown rice.




Frank Ernhart
Website: http://www.frankernhart.com
Retired Engineer, home chef, recipe developer. Making your life in the kitchen easier by presenting quick and easy food recipes

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Cooking With a Crockpot - It's Slow Good

Wednesday, October 5, 2011

It is easy to come home to a hot dinner every night when you use your crockpot. Taking the time to fill up the crockpot in the morning will reward you with a delicious meal in the evening with no fuss. When you get home, just dish everyone up, and have a wonderful meal.

Easy Crockpot Cooking Tips

There are a few tips that will help your crockpot meals turn out perfect every time. First, never overfill the crockpot. Make sure when you are filling it up that the pot is between half and three-quarters full. Too full, and your food will not cook enough. If the pot is too empty, the food will cook too quickly and you will come home to a dinner that is overdone.

Fresh vegetables should be placed in the bottom of the crockpot because they take longer to cook than your meat. You may have trouble believing it, but try putting them on top and see what happens. Frozen vegetables should be placed on top of your meat since they do not take long to cook.

If you take the time to brown your meat before putting it in the crockpot, the fat will get rendered a bit and the natural sugars in the meat will caramelize. Your meal will look more appetizing, and you can deglaze the pan afterwards and add the delicious drippings to the crockpot for flavor. It also helps if you remove any skin or excess fat from your meat before you start.

When to Add those Tender Ingredients

Ingredients that are tender, such as tomatoes, peas, and other soft foods should be added in the last half hour or so of cooking. Dairy should be added only a short time before you serve as well. When you add dairy products, make sure your temperature is on low so they will not curdle. Thickeners like cornstarch can be added during the last hour of cooking. Place the crockpot on high so their thickening qualities are activated. Rice and pasta should be added during the last 45 minutes or so or they will tend to turn to mush.

Do not remove the lid during cooking unless you need to add additional ingredients. Try to do this all at once so you do not lose too much heat. Each time you open the lid; you should add another 30 minutes to your cooking time.

What Can You Make with a Crockpot?

Following these simple suggestions makes cooking in the crockpot easy and fun. Your crockpot can be used to easily make just about anything. Roast pork and beef work well in the crockpot. Add a whole chicken or chicken parts with your favorite sauce for a tender, tasty meal. Stew works well, as does soup. Side dishes can also be made in the crockpot. Vegetable dishes, rice and lentil dishes are all easy to make while you are away.

Amazingly, you can even bake in your crockpot! Desserts like cakes, sweet breads, and boiled peanuts can be made easily without using your oven. The versatile crockpot is a tool everyone should have in his or her kitchen.




Crockpots save time and make mealtimes easy and delicious. If you want to explore more options for your crockpot, check out ChickenNoodleSoups.com for some delicious recipes and crockpot tips. It is easy to make nutritious, home cooked meals using your crockpot.

If you are looking for some great recipes or tips on cooking chicken soups and stews of your own, the site will be very helpful. Whether you want a quick and easy soup, a creamy one, or an old fashioned chicken stew, you are sure to find it there. Recipes like our classic chicken noodle soup recipe and many more chicken soup recipes.

If you are in the mood for chicken stew with an international flavor, or any other type of wonderful soup recipes we have a selection that is sure to fit the bill.

Nothing but chicken soups of all kinds. Also find informative articles related to chicken soup's health benefits and other interesting information like soup cooking tips.

Look for our heart health recipe guide to find soup recipes that can help you with your fight against heart disease. All recipes include nutritional information to help you make informed healthy choices about your next recipe decision.

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A Raw Food Vegan Approach to Getting Your Greens

Tuesday, October 4, 2011

Greens get you clean and many Raw Food Vegans know the importance of getting your greens. However, many people including Raw Food Vegans hate green food and it is because we have not developed a taste for them.

Getting your greens are very important to your overall health. Studies support the well established, health-enhancing effects of green foods. These benefits include elimination of toxins (such as heavy metals), metabolizing of fats, regulating levels of good bacteria (such as Lactobacilli) and boosting immunity.

So, let's take a look at some ways you can increase your intake of greens. Here we will also explore some great recipes for getting your greens:

1. Green Smoothies:

Teaspoon of Wheatgrass powder or 1/4 cup of fresh wheat grass juice

2 Frozen chopped peaches (freeze fresh chopped peaches)

¼ cup of blueberries

3 tablespoons of Grade A maple syrup

½ cup of orange juice (fresh squeezed)

Put all ingredients in a high quality blender and blend.

2. Juicing Greens (great for energy)

With a juicer you can enjoy the following:

1 cups of juiced collard greens

2 golden apples

1 carrot

1 stalk of celery

Juice with a high quality juicer and serve.

3. Green Spirulina Shakes:

1/2 Frozen Banana

1 cup of Strawberries

1/2 Blackberries

1 Tablespoon of Spirulina

1 cup of fresh squeezed orange juice

Put all ingredients in a high quality blender and blend.

4. Green Nut Loaf:

2 cups of raw soaked walnuts (drained)

1 teaspoon of spirulina powder

1 clove of garlic

¼ cup chopped bell pepper

¼ cup of green onions

¼ cup of soaked Sun-dried tomatoes

¼ teaspoon Chili powder

¼ teaspoon Cumin

Sea salt

1 tables spoon Nama shoya or Liquid Amino

(The Loaf) Blend in a food processor with S-blade nuts, spirulina powder, garlic, Nama shoya or liquid amino, half of a garlic glove, bell pepper, onion, cumin, and chili powder until all is combined.
(The Sauce) Soak sun dried tomatoes until soft but kind of chewy. Blend in a food processor blender, 1 tablespoon of Nama Shoya or liquid amino with garlic and sun-dried tomatoes. Sea Salt to taste.
(Making the loaf) Form the loaf to your desired shape (easy to form), put sauce on top of nut loaf. Place nut loaf in dehydrator and dehydrate overnight.

Now that's a great way to get your greens. Remember, greens are high in chlorophyll and chlorophyll has a molecular structure similar to human blood. The life of your cells depends on you getting your greens. So if you have a family, one or more of the above recipes may be beneficial to you and the ones you love.




Carmellita M. Brown, a Wellness and Success Coach, is the instructor for the online courses: Abundance Training 101 located at http://universalclass.com and Lose Weight While Becoming a Wellness Coach Located at http://universalclass.com

Also the publisher of http://www.headlinearticles.com, Carmellita’s main goal is to help others live well, live wealthy, live wise.

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Delicious Slow Cooker and Crockpot Recipes: Steak With Vegetable Gravy or Veggie Chowder

Monday, October 3, 2011

Whether you are a very busy cook who needs to use your crockpot or slowcooker to save time or you just enjoy knowing you can have your meal ready in minutes when you are ready to eat, these crockpot or slowcooker recipes are sure to become family favorites. The Round Steak with Vegetable Gravy is almost a meal by itself. Add a salad and crusty bread, if desired, and you are ready to feel your family a nutritious and hearty meal. The Veggie Chowder is perfect for those who prefer vegetables without meat. If you are a strict vegetarian and don't want to use the chicken and beef bouillon, you can substitute an equal quantity of vegetable broth.

ROUND STEAK WITH VEGETABLE GRAVY

3/4 cup finely chopped carrot
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1 (2 lb) round steak about 3/4-inch thick
salt and pepper
1/3 cup water
1/2 cup catsup
1 tbsp cider vinegar
1/2 cup cold water
2 tbsp all-purpose flour

In crockpot or slowcooker put the carrot, onion, celery and bell pepper. Trim excess fat from the round steak and cut it into 6 equal-sized pieces. Place the meat atop the vegetables. Sprinkle with salt and pepper. Combine the catsup with the 1/3 cup of water and vinegar; pour mixture over the steak. Place lid on the pot and cook on low setting for 8 to 10 hours.

Remove the meat from the cooker. Skim the excess fat from the cooking liquid then pour the vegetable/liquid mixture into a saucepan. Return the meat to the cooking pot.

Slowly pour the cold water into the flour blending well; stir into the vegetable mixture. Cook and stir until thickened and bubbly. Place the meat on a serving platter. Spoon some of the gravy over the meat. Pass the remaining gravy, if others want more. Serves 6 to 8 people.

VEGGIE CHOWDER

1 can stewed tomatoes, chopped, undrained
3 stalks celery, diced
2 medium potatoes, diced
2 carrots, sliced
2 medium onions
1 can green beans, drained
1 can corn, drained
1 can peas
2 beef bouillon cubes
2 chicken bouillon cubes
3 cups water

Put all of the vegetables into the crockpot or slowcooker. Combine the bouillon cubes with the water until dissolved; pour over the vegetables in the pot. Place lid on the cooker and cook on low for 12 or more hours.

Enjoy!




For more of Linda's slowcooker and crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com
She also shares her large collection of old fashion recipes on her blog at http://grandmasvintagerecipes.blogspot.com

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A Mini Loaf Pan Makes Your Cooking Easier!

Sunday, October 2, 2011

A mini loaf pan is nothing but a single loaf pan which is used for baking the breads of any type that you would like and usually it would be in the size of standard size loaf but the size differs.

The standard pan can hold around 6 to 8 cups of butter, whereas some of the mini loaf pans hold 2 to 3 cups of butter but some others hold just half cup of butter. These pans are extremely useful, and comes along with varieties of features such as non-stick coating, etc that will perfectly suit to make a small loaf cake or desert bread or can be used to make the breads to present as a gift for people.

People doubt that anyone will surely object to receiving a larger pound cake or sweet loaf and you might consider a standard loaf pan when you are planning to give sweets to a family with many members. You can make use of the mini loaf pans if you are a great baker who would like to make tasty cake or bread recipes, so that you will be able to make mini loaves with each type. These pans can even be used to make some individual meatloaf servings for the guests at your home and for certain people; you can even omit some ingredients for the dinners.

When you are making a desert individually with one pan, you have to take care of the time carefully. Usually, the baking time in this pan will be one fourth of the standard pan. Few more minutes have to be added if you want to bake more than one loaf at one time. The directions of bake time must be followed and have to keep an eye on cakes or loaves that you make.




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Authentic Mexican Recipes for Green Chili - Green Chili Casserole

Saturday, October 1, 2011

A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.




Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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