Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Wash, dry and season ribs.
Put in broiler pan under broiler for about 15 minutes on each side to brown.
Pour bottle of sauce in crock-pot.
Place ribs in pot.
Set on low heat for 6 to 8 hours, overnight or when you leave for work, they will be tender and ready when you get home.
Trim fat from ribs and salt and pepper to taste.
Place ribs in crock pot and add water (just enough to cover).
Cook on low heat 6 to 7 hours or until tender, drain.
Place cooked ribs on broiler pan and sprinkle with garlic salt.
Brush ribs with 1/2 the sauce and broil until brown.
Turn ribs and brush with remaining sauce and broil until brown.
Sauce: Combine Russian dressing and pineapple juice and mix well.
Place ribs and all ingredients in crock-pot. Slow cook 7 to 8 hours with lid tilted.
Place meat in crock pot.
cover with vegetables, garlic, soup mix, vermouth and water.
Turn crock pot to low and cook for 7-9 hours.
For the gravy:
Melt butter in a sauce pan.
add flour and whisk to create roux, cook for one minute.
Whisk in desired amount of liquid for you preference of gravy thickness.
Add pepper to taste.
Serves 4 with leftovers.
Layer in crock pot in this order:
Starting at
Add broth, salsa and flour in crock pot, mixing well.
Add onion and garlic, stir together.
Place whole chicken in crock pot.
Cook on low for 6 hours.
Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
Then run juice thru a blender to make a smooth liquid.
Return liquid to crock pot.
Add sour cream to juice in crock pot stirring well.
Add chicken pieces and let heat on low until ready to serve.
Heat beans and tortillas serve with cheese to make burritos.
Enjoy.
In crock pot combine the following.
Chicken
Sear roast on all sides.
Add onions and cook till transparent and a bit browned.
Put both in crock pot.
Add remaining ingredients.
Cook on low till tender -OR- high for approx 6-8 hours (depending on size of roast).
Optional: celery, potatoes.
Place chicken in crock pot and add all crock pot ingredients.( I make sure the
In a skillet, brown chicken breasts and onions until brown. Prepare brown gravy mix by package directions.
Transfer to crock-pot; then add celery and mushrooms.
Cook in crock-pot on low (6 to 7 hours) or high (4 to 5 hours) or until chicken shreds easily with a fork.
Serve with rice.
Mix all ingredients in crock pot.
Cook on low all day or night.
Stir occasionally.
If still lumpy, use egg beater and heat until smooth.
Put in jars.
Makes 7 half pints.
Add sugar, cinnamon, nutmeg, cloves, allspice and ginger to apples in crock-pot.
Cook 24 hours on low, stirring occasionally. Run through the blender, then put back in the crock-pot to reheat.
Sterilize jars.
Fill with apple butter and seal.
Put in hot water bath for 10 minutes.
Crumple up 4-5 foil pieces into balls, or wrap potatoes in foil and place at bottom of crock pot. This will keep the chicken from sitting in it's juices and will make it roast not boil. Plus, if you do it w/ potatoes, you just have to throw together a salad and you're done.
Rinse chicken and pat dry w/ paper towels. Sprinkle all over generously w/ seasoned salt.
Place on top of foil balls in crock pot or on the foil covered potatoes.
Cover and cook on HIGH (very important), for 6 hours or until chicken is done.
Wash roast.
Season roast with salt, pepper and garlic powder. Place in crock-pot with 1/2 cup water.
Place sliced onion on top and cook overnight on low setting.
nd onions.
Stir fry in a bit of oil until
Sear roast on all sides in hot skillet.
Place in crock-pot. Pour frozen mixed vegetables over meat.
In a medium mixing bowl, mix together crushed tomatoes, Worcestershire sauce, vinegar and brown sugar.
Stir well and pour over vegetables and meat.
Cover and cook on low for 10 to 12 hours.
Place turkey breast in crock-pot.
Pour Worcestershire sauce over turkey.
Combine seasonings and rub into turkey.
Pour chicken broth into bottom of crock-pot.
Cook on low for 5 to 8 hours or until done.
Peel potatoes; slice and boil 4 minutes.
In saucepan, melt butter.
Add onion (chopped) and cook 1 minute.
Add cheese and melt.
Add undiluted soups, sour cream, chives, salt and pepper. Heat thoroughly.
Then layer potatoes and sauce in crock-pot. Cook about 2 hours on low.
If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
Place everything in crock pot and thoroughly combine.
Turn to high, until just before going to bed (about eight hours).
Stir.
Turn to low for overnight.
Upon waking, stir, and turn back to high until finished.
Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
This will keep for at least two weeks, covered, in the refrigerator.