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  1. #51
    The Guild President

    Join Date
    Sep 2015
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    Default Re: Slow cooker/Crock pot recipes

    Quote Originally Posted by Hulamoon View Post
    When I see a beef dish that sounds good I just switch it out for ground turkey. I have a meat grinder for my Kitchen Aid to do chicken, but I hate cleaning it. lol I saw a chef the other day just grind it down in a food chopper. Just a few tricks to remember.
    Thanks Hulamoon. I've done that with some dishes (ground turkey meatloaf is delicious and so are turkey meatballs!) I'm not a vegeterian or a vegan but I don't eat as much poultry as I used to.

    You just reminded me of the old food grinders. Do you know what I mean? My grandmother had one in the kitchen and it attached to the counter. She used it fairly often. You made me think of that for some reason when you mentioned grinding the meat.

  2. #52
    Missouri Star

    Join Date
    Feb 2013
    Texas, a tad north of Houston
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    Default Re: Slow cooker/Crock pot recipes

    I'm not sure if I've already posted this recipe but here goes. I make pulled pork in my crockpot. If I'm making it for a particular day I will cook it the day before, let it cool down and refrigerate in the crockpot. The next day I skim off the excess fat (easier after it has become cold). I put it back on for a couple of hours until it is good and hot. Here is the recipe:


    1 (6 -8 lb.) pork butt roast (bone-in)
    1 onion, chopped, fine
    2 cups low-sodium chicken broth (original recipe said you could use broth or water)
    Lantana seasoning (or your seasoning of choice)
    1 cup BBQ sauce (you can adjust – I prefer to add more BBQ sauce, if necessary, when it's on the bun)
    2 tablespoons yellow mustard
    2 tablespoons honey
    1 tablespoon soy sauce
    3 tablespoons Liquid Smoke
    Salt and pepper
    • Trim excess fat, if needed.
    • Scatter onion over bottom of slow cooker and place pork on top.
    • Sprinkle Lantana seasoning over roast and place on top of onion.
    • Add broth, cover and cook on low until very tender. (I cooked for 9 or 10 hours)
    • Remove meat and let cool.

    • When cool enough to handle, remove bone and use two forks to pull meat into thin shreds, removing fat & gristle. (I also do a quick chop, chop to the meat)
    • Skim excess fat from liquid in slow cooker.
    • Return pulled pork to slow cooker.
    • In a small bowl mix together the BBQ sauce, mustard, honey, soy sauce, Liquid Smoke (optional) and salt & pepper.
    • Cook for 1 hour longer on low.
    • Drain the liquid from the pork. I used a ladle and removed the liquid by pressing down until I got the majority removed.
    •Serve on King Hawaiian rolls, hamburger buns or other small rolls.

    Life may not be the party we hoped for, but while we are here we might as well dance.

  3. #53
    Missouri Star

    Join Date
    Oct 2014
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    Default Re: Slow cooker/Crock pot recipes

    I made this Mongolian beef recipe. Next time I'll add half a thinly sliced onion or more as it was tasty, but not how I remember Mongolian beef from the restaurants I've ordered it. We couldn't find flank steak so we substituted eye of round.


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