4 quart (or so) crockpot and cook on high for
n the bottom of your crockpot.
Mix together the herbs
Grease crockpot with olive oil (leave the rest in the crockpot).
Add all ingredients and mix well, adding chicken last; stirring to coat.
Cover and cook on low for 8 hours.
rain beans and add to crockpot.
Add enough water to
he 2 1/2 Tablespoons kosher salt. Heat just until the
Grease inside of crockpot with butter and leave the excess in the crock.
Add all ingredients and mix well.
Cover and cook on low for 8 hours.
When done cooking, remove chicken and top with spoonfulls of olives and cooking juices.
Pour the broth into your crockpot, and add butter and onion
Wash vegetables.
cut potatoes into 1 inch chunks.
cut cabbage into wedges.
throw veggies into the crockpot with the whole garlic cloves.
add olive oil, salt, pepper, and balsamic vinegar.
toss with hands to coat thoroughly.
DO NOT ADD WATER.
cook on high for 3 hours or low for 4-6 hours.
The vegetables are done when the potatoes reach desired tenderness.
The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!
Grease crockpot with oil (leave excess inside).
Add all ingredients, except the chicken pieces and the lime, and mix well.
Add chicken and lime - toss to coat.
Cover and cook on low for 8 hours.
Place ingredients (except pork chops and corn starch) in a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 6 hours.
After 6 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake briskly, to create a slurry. Add the slurry to the crockpot. Stir and cover. Cook 1 more hour.
Serve and enjoy!
You can add more or less chile paste to satisfy your taste, or omit it altogether. My family likes a little heat, so I used 3 tablespoons.
Thaw bag (in bowl) in refrigerator overnight.
Cook in crockpot on low for 6-8 hours.
Place the chicken in the crockpot.
Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.).
After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
Serve with cauliflower rice and pour your delicious sauce over all.
In crockpot combine all ingredients and cook on low 3 1/2 hours.
Stir every 1/2 hour.
(I double this to fill my crockpot.)
Drain Kosher Dill pickle.
Cut pickle round not too small (thin).
Put in same jar.
Mix sugar and vinegar.
Put cloves in thin cloth and put in jar with pickle.
Add garlic.
Pour sugar mixture over pickle.
Put pickle in refrigerator jar upside down to dissolve sugar.
Shake often.
When sugar is dissolved pickle is ready to eat 24 hrs.
Keep refrigerated.
an with a layer of kosher salt. Place the roast, bone
esult in a great authentic Kosher pickle.
Enjoy, then leave
Layer ingredients into a crock pot as follows:
Beef.
Flour, Corn Starch and Seasonings.
Broth.
Potatoes.
Carrots.
Celery.
Cook on high for 6 hours or on low for 10-12 hours.
Optional:
Drop kosher dumpling mix on top for the last 30 minutes of cooking.
Boil and pour drained kosher pickles.
Chill in refrigerator a few days.
Boil water and kosher salt together for 2 to 3 minutes.
When stops boiling, add vinegar.
In large jar, put pickling spice, dill and garlic.
Fill jar with pickling cucumbers (sliced longways).
Pour liquid over pickles, etc.
Close cover.
Leave out until cool.
Refrigerate and use next day.
They keep well in refrigerator.
Drain kosher dills; discard juice.
Rinse pickles.
Slice like bread and butter pickles and put in large bowl.
Add sugar and vinegar.
Let stand 3 days at room temperature (covered), stirring occasionally.
Refrigerate after 3rd day.