I want my family's favorite food all in one place, easy to find and easy to organize.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Thursday, October 13, 2011
Pirate Stew
Spray crock pot with cooking spray and layer in:
2 sliced onions, 2 medium sliced potatoes, 1 pound ground beef, 1/2 cup uncooked rice, 1 cup sliced carrots adding salt & pepper to each layer....mix 1 can tomato soup with 1 cup boiling water and pour over top....cover and cook 4 to 6 hours on low.
2 sliced onions, 2 medium sliced potatoes, 1 pound ground beef, 1/2 cup uncooked rice, 1 cup sliced carrots adding salt & pepper to each layer....mix 1 can tomato soup with 1 cup boiling water and pour over top....cover and cook 4 to 6 hours on low.
Tuesday, October 4, 2011
Slow Cooker Brown Sugar Pork Loin
Cook Time: 9 Hours
Ingredients:
1 boneless pork loin roast, 4 - 6 pounds
1 clove garlic, halved
Salt and pepper
1 1/3 cups brown sugar, divided
1 T. Dijon Mustard
1 T. Balsamic Vinegar
1/4 tsp. Cinnamon
Preparation:
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 C. of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 - 9 hours. Pour off the excess juices.
Combine the remaining 1/3 C. brown sugar with cinnaman; spead the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer. Slice and serve.
Serves 6-8
I usually take the juices and make a sweet gravy to use over the meat and mashed potatoes. So good!
Ingredients:
1 boneless pork loin roast, 4 - 6 pounds
1 clove garlic, halved
Salt and pepper
1 1/3 cups brown sugar, divided
1 T. Dijon Mustard
1 T. Balsamic Vinegar
1/4 tsp. Cinnamon
Preparation:
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 C. of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 - 9 hours. Pour off the excess juices.
Combine the remaining 1/3 C. brown sugar with cinnaman; spead the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer. Slice and serve.
Serves 6-8
I usually take the juices and make a sweet gravy to use over the meat and mashed potatoes. So good!
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