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).
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.
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.)
Ingredients
- Servings: 4
- 1 tablespoon butter
- 1 (16 ounce) package ring bologna, sliced
- 6 potatoes, peeled and cut into chunks
- 1 onion, sliced
- 2 (14 ounce) jars meatless spaghetti sauce
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- melt butter in a saucepan over medium heat.
- cook and stir ring bologna slices and onion in melted butter until lightly browned, 5 to 7 minutes.
- stir potato chunks into the bologna mixture.
- pour the spaghetti sauce into the saucepan; stir. bring the mixture to a simmer and cook until the potatoes are tender, about 20 minutes.
Ingredients
- Servings: 1
- 5 tablespoons sugar-based curing mixture (such as morton® quick cure®)
- 2 tablespoons brown sugar, or as needed
- 1 tablespoon coarsely ground black pepper, or as needed
- 1 tablespoon paprika
- 1 tablespoon crushed bay leaf
- 1 teaspoon ground allspice
- 1/2 teaspoon garlic powder
- 5 pounds venison rump roast
Recipe
Preparation Time: 20 mins
Cook Time: 2 hrs
Ready Time: 4 hrs 20 mins
- whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. rub mixture over venison roast, and wrap tightly in plastic wrap. place roast in a bowl; refrigerate for 5 days.
- remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. place in a bowl with water to cover, and soak, refrigerated, for 2 hours. drain.
- preheat oven to 250 degrees f (120 degrees c).
- season roast with additional black pepper and brown sugar, and place in a roasting pan.
- bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees f (70 degrees c), about 2 hours.
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.
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.
