One-Pot Meals: Slow Cook recipes.....

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

11 good comfort food recipes. Yummy!......


Slow Cooker Recipes: Beef Stew, Pot Roast, Beef Stroganoff, Chicken Tortilla Soup, Chili Verde - AOL Food

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Here is one that we make in my house,

Go to your local Polish Deli and buy Kielbasa, Bigos and there Stuffed Cabbage, Cut the Sausage and cut them to 1 to 2 inch lengths. Take all the ingredients and put it in your slow cooker and turn it on low. You can add more secret and a can of beer it you have room and if you like. Give it about 4 to 5 hours and your done with no mess,

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

It is hard to think winter comfort foods when it will be 76 here today and 80 tomorrow. Not that I'm in a hurry for winter mind you.

This is a soup recipe that adapts well to a slow cooker just throw it all in and put on low for 8 to 10 hours:

Beef Barley Soup

1 can crushed tomatoes plus 1 & 1/2 cans water
2-3 bay leaves
1.5lb london broil chopped into bite size pieces
2-3 beef bouillon cubes
1/2 cup barley rinsed
1 chopped onion
3 cloves garlic crushed or diced
1/2 cup frozen corn <or 8oz canned kernel corn drained>
1 cup fresh or frozen green beans broken into bite size
2 TSP oregano

Bring tomatoes, water, bay leaves and beef to a boil. Let boil for 10 minutes then skim the top.

Add everything else and set at simmer for about 3 hours. You can also do this one in the infamous slow-cooker for about 6 hours on low.

Beef barley soup gets better the next day as the barley continues to absorb fluid and brings the consistancy to a more stewlike texture .

We like it topped with cheese or plain with grilled cheese sandwiches.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Lawren....You're right about the weather. I think I'm going to the beach tomorrow!

Here's another recipe.....I went to a party last night, and this is one of the foods that were served. Yummy! It was a huge hit.

If anyone has their own version, I'd love to have the recipe.......

SLOW-ROASTED (OR GRILLED) PULLED PORK
SEE COMMENTS FOR SERVING AMOUNTS

Talk about good eats! This is delicious and extremely versatile. Serve as is, with or without barbecue sauce or gravy. Serve it in sandwiches adorned with vinegar-based, tomato-based or your favorite barbecue sauce. Alter the seasonings to almost any herb or spice you prefer. Roast it in the oven, on a covered grill (my favorite) or in a smoker. It will make about 14 sandwiches, depending on the size of the roll, or serve 6 to 8 people as is. But you can make it for 2, have it plain the first night, in sandwiches the next night, and freeze the remainder for some quick dinners.

INGREDIENTS

1 bone-in pork butt or shoulder roast, about 5 pounds
2 tablespoons sweet paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dark brown sugar
2 teaspoons dry mustard
1 teaspoon dry thyme leaves
Freshly ground pepper to taste
Salt to taste
Barbecue sauce, if desired

Trim pork of excess fat but leave a good amount for flavoring and tenderizing. Place all of the remaining ingredients, except the salt and barbecue sauce, in a small bowl to combine. Rub the mixture all over the meat, patting with your hand to help it adhere. Place in a shallow bowl or large sealable bag. Refrigerate for at least 4 hours or overnight.

If roasting indoors, preheat oven to 300° F. If using an outdoor covered grill, heat to 300° using low-indirect method. If you have a charcoal grill, or have a smoker box for your gas grill, prepare hickory chips according to specific instructions for your grill. (If using a charcoal grill, be prepared to add fresh hot coals about every hour.) Season the roast generously with salt. Place, fat side up, in a shallow roasting pan or directly on the grill cooking rack. Roast until very tender and the bone pulls out easily, about 5 to 6 hours depending on the roasting method. (If using the outdoor grill, be certain to monitor the temperature often.) Remove roast from heat; cover with foil and let rest at least 15 minutes or up to one hour. Using two forks, pull the pork into large shreds. Discard the bone and excess fat. If using sauce, pour desired amount over pork and, if necessary, reheat. Serve as is or in hamburger rolls. Vinegar-based barbecued pork sandwiches are commonly served with a scoop of cole slaw on the sandwich.