Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

fantastic black bean chili

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey
• 3 (15 ounce) cans black beans, undrained
• 1 (14.5 ounce) can crushed tomatoes
• 1 1/2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil leaves
• 1 tablespoon red vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. add turkey and cook, stirring, until meat is brown. stir in beans, tomatoes, chili powder, oregano, basil and vinegar. reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

balsamic goat cheese stuffed chicken breasts

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 1 shallot, finely diced
• 1 cup balsamic vinegar
• 2 skinless, boneless chicken breast halves
• 2 ounces goat cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. pour balsamic vinegar into skillet and bring to a boil. reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. stir often.
• cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. open the two sides and spread them out like an open book.
• spread half the goat cheese one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. close the chicken breasts over the goat cheese and secure with toothpicks. arrange chicken into a baking dish. drizzle with remaining 1/3 of the balsamic reduction.
• bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. an instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees f (70 degrees c).

Cholesterol King Heart Stopper 2000

Ingredients

• Servings: 8
• 1 (1 pound) loaf french bread, halved lengthwise
• 4 tablespoons butter, softened
• 1 clove garlic, minced
• 1 cup grated parmesan cheese
• 1 head lettuce, shredded
• 1 pound sliced cooked ham
• 1 pound sliced deli turkey meat
• 1 pound sliced cotto salami
• 1 pound sliced mozzarella cheese
• 1 pound sliced swiss cheese
• 1 pound sliced provolone cheese
• 2 tomatoes, sliced
• 1 sweet onion, sliced
• 1 (10 ounce) can pitted black olives, sliced (optional)
• 1 (4 ounce) jar sliced mushrooms, drained (optional)
• 1 green bell pepper, seeded and thinly sliced (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 425 degrees f (220 degrees c). in a small bowl, mix together the butter and garlic. spread garlic butter on both halves of bread, and sprinkle liberally with parmesan cheese. place in preheated oven until cheese is golden brown. remove from oven and allow to cool slightly.
• on the bottom half of the bread, place a layer of lettuce. alternating between meat and cheese, arrange layers of ham, turkey, salami, mozzarella, swiss cheese and provolone. add a layer of tomatoes, onion, black olives, mushrooms, green peppers and anything else you like. place the remaining half of bread on top.
• place the sandwich on a cutting board, and slice into individual servings.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain white rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

prosciutto-wrapped chicken breasts with herbed goat cheese

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup soft goat cheese
• 3 dates, chopped
• 1 tablespoon chopped fresh basil
• 4 skinless, boneless chicken breast halves
• 4 large, thin slices of prosciutto

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• heat 1 tablespoon of olive oil in a skillet over medium heat. stir in the shallots, and cook until they turn translucent, about 3 minutes. stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. transfer the shallot mixture to a bowl. mix in the goat cheese, dates, and basil; stir until well combined.
• with a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. work your fingers into the slit, and expand the slit to form a pocket in the breast meat. with your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. place the chicken breasts, seam sides down, the prepared baking sheet.
• bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. turn the chicken breasts over after 20 minutes.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain white rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

prosciutto-wrapped chicken breasts with herbed goat cheese

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup soft goat cheese
• 3 dates, chopped
• 1 tablespoon chopped fresh basil
• 4 skinless, boneless chicken breast halves
• 4 large, thin slices of prosciutto

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• heat 1 tablespoon of olive oil in a skillet over medium heat. stir in the shallots, and cook until they turn translucent, about 3 minutes. stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. transfer the shallot mixture to a bowl. mix in the goat cheese, dates, and basil; stir until well combined.
• with a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. work your fingers into the slit, and expand the slit to form a pocket in the breast meat. with your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. place the chicken breasts, seam sides down, the prepared baking sheet.
• bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. turn the chicken breasts over after 20 minutes.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain white rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Grandma's Hash Browns

Ingredients

• Servings: 8
• 8 large russet potatoes, peeled
• 4 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 13 hrs 20 mins


• in a large saucepan, cover potatoes with water. bring water to a boil and cook until tender, about 20 minutes. let cool in refrigerator overnight.
• the next morning, heat butter in a large skillet or frying pan. shred potatoes and add to pan. season with salt and pepper. cook until golden brown on bottom, flip and brown on other side.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

chef john's calabrian chicken

Ingredients

• Servings: 2
• 2 cornish game hens
• 1 cup white vinegar
• 1/2 cup vegetable oil
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh orange juice
• 4 cloves garlic, peeled
• 1 egg
• 1 tablespoon calabrian hot chili sauce, or more to taste
• 2 teaspoons grated orange zest
• 1 1/2 teaspoons kosher salt
• 1 anchovy fillet

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 5 hrs 10 mins


• lay a game hen breast side-down on a work surface; use a kitchen shears or sharp knife to cut the backbone out of the game hen, cutting through each side of the bone from top to bottom. remove the backbone. use a sharp knife to slice through the cartilage of the breastbone. flip game hen breast side-up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. repeat for remaining game hen.
• place white vinegar, vegetable oil, rosemary, orange juice, garlic, egg, calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. pulse several times to combine; blend until marinade is smooth and creamy.
• place game hens into a resealable heavy plastic bag and pour in marinade. squeeze out air, seal bag, and refrigerate at least 4 hours but preferably 8 hours to overnight.
• preheat grill for medium heat and lightly oil the grate.
• remove game hens from marinade, reserving marinade. dry birds on paper towels. season breast sides with salt.
• place game hens with breast sides down the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill 5 more minutes to make crosshatch grill marks.
• flip game hens their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. brush hens with more marinade. repeat, cooking 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees f, about 35 more minutes. flip hens breast sides down, brush once more with marinade, and cook with lid closed until marinade has glazed chicken, about 5 more minutes.
• transfer hens to a serving platter, let rest for about 5 minutes, and serve.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

maritime lobster casserole

Ingredients

• Servings: 6
• 1 teaspoon butter, or as needed
• 1 small sweet onion, diced
• 3 stalks celery, diced
• 1/2 large green bell pepper, diced
• 1/2 large red bell pepper, diced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 2 pounds cooked and coarsely chopped lobster meat
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1/4 cup bread crumbs
• 2 teaspoons sweet paprika
• 1 tablespoon butter, cut into small pieces, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• melt 1 teaspoon butter in a large frying pan over medium heat. add onion, celery, green pepper, and red pepper; cook and stir until onion has softened and turned translucent, about 5 minutes.
• melt 1/4 cup butter in a large pot over medium-low heat; whisk in flour and cook for 1 minute. add milk; cook until sauce is thickened, about 5 minutes.
• stir vegetables and lobster into sauce; season with salt and pepper. turn mixture into an 8x8-inch baking dish; sprinkle with bread crumbs, dot with butter pieces, and sprinkle with paprika.
• bake in the preheated oven until bubbly, about 30 minutes.

Crabmeat Au Gratin

Ingredients

• Servings: 8
• 2 egg yolks
• 12 fluid ounces heavy cream
• 1/4 cup butter
• 1 large yellow onion, minced
• 1 stalk celery, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon seasoning
• 1/4 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded american cheese
• 1 pound cooked crabmeat
• 1 cup shredded sharp cheddar cheese
• 1 bunch green onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x9 inch baking dish. in a bowl, whip together the egg yolks and heavy cream.
• melt the butter in a large saucepan over medium heat. saute the onion and celery about 5 minutes. season with salt, cayenne pepper, garlic powder, and seasoning. reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• mix the flour into the saucepan, and cook and stir continuously for 5 minutes. mix in the egg yolk mixture. stir in the 1/2 cup cheddar cheese and american cheese until melted. remove from heat and fold in the crabmeat. transfer the mixture to the prepared baking dish.
• bake 20 minutes in the preheated oven, until bubbly and lightly browned. remove from heat and top with the sharp cheddar cheese and green onions. allow the cheese to melt before serving.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain white rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

jalapeno popper quesadillas

Ingredients

• Servings: 2
• 6 jalapeno peppers - stemmed, seeded, and halved lengthwise
• 1 tablespoon butter, softened
• 2 (10 inch) flour tortillas
• 2 tablespoons cream cheese, softened
• 1/2 cup shredded mexican cheese blend
• 3 tortilla chips, crushed, or more to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 50 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. immediately place peppers in a resealable plastic bag; seal. allow peppers to steam in bag to help loosen skins, about 20 minutes. carefully open bag, pull skins off peppers, and chop peppers.
• spread half the butter 1 side of each tortilla. spread half the cream cheese the other side of each tortilla. sprinkle half the jalapeno peppers, half the mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. fold each tortilla in half over the fillings with butter-side on the outside.
• heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. repeat with second quesadilla.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Steamed Lobster With White

Ingredients

• Servings: 2
• 2 lobster tails
• 1/2 cup white
• 1/4 cup cherry tomatoes, or more to taste (optional)
• 2 tablespoons butter
• 2 tablespoons garlic powder, divided
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. de-vein the meat, if desired.
• combine , cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. bring heat to medium and steam lobster tails for 4 minutes. add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

pressure cooker chicken with duck sauce

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 (3 pound) whole chicken, cut into pieces
• salt and pepper to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried marjoram
• 1/4 cup white
• 1/4 cup chicken broth
• duck sauce:
• 1/4 cup apricot preserves
• 2 tablespoons white vinegar
• 1 1/2 teaspoons minced fresh ginger root
• 2 tablespoons honey

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat the olive oil in the pressure cooker with the lid off, over medium-high heat. add chicken and brown on all sides as evenly as possible. remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. drain and discard fat from the cooker, and mix in and chicken broth, scraping any bits of food that are stuck to the bottom.
• return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. reduce pressure before opening the lid. the internal temperature of the chicken meat should be at 180 degrees f (82 degrees c).
• remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. spoon over chicken and serve.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Lobster Scrambled Eggs

Ingredients

• Servings: 2
• 4 eggs
• 1/2 teaspoon chopped fresh tarragon
• 4 ounces cooked lobster meat, cut into bite-sized pieces
• 1 pinch cayenne pepper
• 2 tablespoons butter
• 1 pinch salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• beat eggs and tarragon in a small bowl. set aside.
• sprinkle lobster pieces with cayenne pepper.
• melt butter in nonstick pan over medium-low heat. add lobster; cook, stirring, until warmed through, 2 to 4 minutes. stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

white chili iv

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves - cubed
• coarsely ground black pepper to taste
• 1 large onion, chopped
• 6 cloves garlic, minced
• 3 green chile peppers, seeded and minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (8 ounce) package mushrooms, sliced
• 3 (15 ounce) cans pinto beans
• 4 green onions, chopped
• 1 bunch fresh parsley, chopped
• 1 cup white
• 2 (14.5 ounce) cans chicken broth
• 2 cubes chicken bouillon
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 tablespoon dried oregano
• 1 1/2 tablespoons ground cumin
• 2 bay leaves

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• in a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. stir in onion, garlic and chiles and cook until onion begins to soften.
• stir in bell peppers, mushrooms, beans, green onions and parsley. pour in and chicken broth. season with bouillon, rosemary, thyme, oregano and cumin. place bay leaves in pot, cover, reduce heat and simmer 90 minutes.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

brazilian-style beef ribs

Ingredients

• Servings: 3
• 1 (3 pound) rack of whole beef ribs (not short ribs)
• 2 tablespoons sea salt, or more if needed
• 3/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• preheat oven to 275 degrees f (135 degrees c).
• place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. discard the chewy membrane. rub the ribs thoroughly with sea salt, front and back. place the ribs a cooking rack in a roasting pan.
• bake in the preheated oven until very tender, about 6 hours. lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.

crab-stuffed lobster tail

Ingredients

• Servings: 2
• 2 lobster tails, split along the center top
• 2 teaspoons butter, melted
• 15 buttery round crackers, crushed
• 1/2 cup jumbo lump crabmeat
• 1/4 cup clarified butter
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground white pepper, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
• brush each portion of tail meat with 1 teaspoon melted butter.
• lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

Honey-dijon Chicken With A Kick

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 tablespoon red pepper flakes
• 1/2 cup honey
• 1/4 cup dijon mustard

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts in a baking dish; sprinkle with red pepper flakes. mix honey and mustard in a small bowl and pour mixture over chicken. cover baking dish with aluminum foil.
• bake in the preheated oven until the juices run clear and chicken is no longer pink inside, about 40 minutes. an instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees f (70 degrees c).

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Fondue

Ingredients

• Servings: 4
• 1 (750 milliliter) bottle white
• 1 (2 inch) piece cinnamon stick
• 1/4 teaspoon ground coriander
• 10 black peppercorns, crushed
• 4 whole cloves
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon celery salt
• 1/4 teaspoon garlic salt

Recipe

Preparation Time: 1 min Cook Time: 1 hr 9 mins

Ready Time: 1 hr 10 mins


• pour into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. let sit for 1 hour, then bring to a boil. filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. bring to a boil before using.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.