apple sweet potatoes

Ingredients

• Servings: 4
• 3 pounds sweet potatoes, peeled and cubed
• 1 cup apple
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 pinch ground black pepper

Recipe

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


• combine the sweet potatoes, apple , and salt in a large pot over high heat. bring to a boil. reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
• mash potatoes together with the until smooth. stir in the butter, and season with pepper.

prime rib au jus with yorkshire pudding

Ingredients

• Servings: 6
• 1 (5 pound) bone-in beef rib roast
• 8 cloves garlic, quartered
• 3/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups eggs
• 2 cups milk
• 1 pinch salt
• 2 cups all-purpose flour
• 1/2 cup pan drippings from prime rib
• 1/2 cup white
• 2 cups beef stock

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 4 hrs 20 mins


• place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. stuff each hole with a sliver of garlic. sprinkle with 3/4 teaspoon salt, and lots of black pepper. allow the roast to stand at room temperature for 2 hours. this will take the chill off and allow the meat to cook more evenly.
• meanwhile, beat together the eggs and milk with a pinch of salt until smooth. stir in flour until smooth. cover the yorkshire pudding batter, and place in the refrigerator.
• preheat oven to 450 degrees f (230 degrees c).
• cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees f (175 degrees c), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees f (60 degrees c), about 1 hour.
• when the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the yorkshire pudding. measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
• place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees f (220 degrees c). let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
• while the yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. stir in the , and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. cook 10 minutes, then strain and serve with the roast and puddings.

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.

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).

Warm Crab Parmesan Dip

Ingredients

• Servings: 40
• 1 (4.5 ounce) can crabmeat, drained
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 1/2 cups grated parmesan cheese
• 1 cup sour cream
• 4 cloves garlic, peeled and crushed (or to taste)

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small baking dish, mix the crabmeat, cream cheese, mayonnaise, parmesan cheese, sour cream and garlic.
• bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

bourbon pecan chicken

Ingredients

• Servings: 8
• 1/2 cup finely chopped pecans
• 1/2 cup dry bread crumbs
• 8 skinless, boneless chicken breast halves
• 1/4 cup clarified butter, melted
• 1/4 cup dijon mustard
• 1/4 cup dark brown sugar
• 2 2/3 tablespoons
• 2 tablespoons soy sauce
• 1 teaspoon worcestershire sauce
• 3/4 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup sliced green onions

Recipe

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


• stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
• arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

glazed corned beef with lentils

Ingredients

• Servings: 8
• 2 quarts water
• 4 pounds corned beef brisket
• 1 large onion
• 1 large carrot
• 1 stalk celery
• 2 cloves garlic
• 1 tablespoon pickling spice
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground ginger
• 3 tablespoons dijon-style prepared mustard
• 1/4 cup honey
• 1/4 cup red chile sauce (optional)
• 2 cups dry lentils (optional)
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 4 hrs 20 mins


• tie pickling spice in a square of cheesecloth. in a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. bring to a boil, reduce heat, and simmer for 3 hours.
• place a cooking rack in a shallow baking dish or pan. remove brisket from cooking liquid, and place fat side up on rack. reserve cooking liquid. mix together brown sugar, ginger, mustard, and honey. spoon glaze over meat.
• bake, uncovered, in a preheated oven at 350 degrees f (175 degrees c) for 30 to 40 minutes.
• meanwhile, prepare the lentils. in a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. bring to a boil. add lentils, return to a boil, and reduce heat to simmer. continue cooking for 30 to 40 minutes, or until lentils are tender. sprinkle with parsley, and serve with brisket.