Lazy-crock-pot-golumpkis
OK, I found this recipe online and it looks like it has all of the same ingredients as stuffed cabbage leaves. Looks delicious and it's made in a crockpot.
I love food and follow a non-dairy diet. This blog represents my collection of milk free or modified recipes. I hope you enjoy them. To print, click upon the recipe title and use print preview. Most recipes are 1 to 2 pages long.
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Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Red Beans and Rice v.2
This recipe was inspired by a cooking segment that was on the Harry Connick, Jr. Show. I couldn't find the recipe online, but this is what I could remember and it came out great! The roux was omitted to make the recipe lighter and salt was added in the end, not during cooking since the sausage is already salty enough to flavor the whole dish.
1 lb dried red beans
Hillshire Farms Smoked Beef Sausage
canola oil
1 yellow onion, chopped
2 carrots, halved and chopped
1 green bell pepper, chopped.
1 can diced tomatoes
2 cloves of garlic, smashed and chopped
Lawrey's Season salt
Fresh grounded black pepper
The night before, soak the 1 lb dry red beans in just enough water to cover them. The next morning, drain and rinse the beans and then place them in a crock pot with just enough water to cover them. Set the heat on high to cook for 4 hours. At the 4 hour mark, check the beans for doneness. Change the heat setting on the crock pot to low.
When the beans are done cooking, make 3 cups of white rice in the ride cooker.
Slice the smoked sausage into thin slices about a 1/4 inch thick. Brown in a large skillet with about a tablespoon of oil. Once cooked, add the chopped onion. Stir and cook for 2-3 minutes and then add the garlic. Cook for an additional minute. Add this to the beans.
Add an additional tablespoon of oil to the same large skillet. Add the chopped carrots and bell pepper. stir frequently and cook until tender crisp, about 3-5 minutes. Add to the beans. Also add the entire contents of the can of diced tomatoes to the pot of beans. Stir well.
Season the beans with Lawrey's season salt and lots freshly ground black pepper. Stir well.
Serve on top of cooked white rice. To make it spicy, top with Louisiana Hot Sauce.
1 lb dried red beans
Hillshire Farms Smoked Beef Sausage
canola oil
1 yellow onion, chopped
2 carrots, halved and chopped
1 green bell pepper, chopped.
1 can diced tomatoes
2 cloves of garlic, smashed and chopped
Lawrey's Season salt
Fresh grounded black pepper
The night before, soak the 1 lb dry red beans in just enough water to cover them. The next morning, drain and rinse the beans and then place them in a crock pot with just enough water to cover them. Set the heat on high to cook for 4 hours. At the 4 hour mark, check the beans for doneness. Change the heat setting on the crock pot to low.
When the beans are done cooking, make 3 cups of white rice in the ride cooker.
Slice the smoked sausage into thin slices about a 1/4 inch thick. Brown in a large skillet with about a tablespoon of oil. Once cooked, add the chopped onion. Stir and cook for 2-3 minutes and then add the garlic. Cook for an additional minute. Add this to the beans.
Add an additional tablespoon of oil to the same large skillet. Add the chopped carrots and bell pepper. stir frequently and cook until tender crisp, about 3-5 minutes. Add to the beans. Also add the entire contents of the can of diced tomatoes to the pot of beans. Stir well.
Season the beans with Lawrey's season salt and lots freshly ground black pepper. Stir well.
Serve on top of cooked white rice. To make it spicy, top with Louisiana Hot Sauce.
Easy Pork BBQ
Do you know what makes flavorful tender BBQ pork? It's all in the preparation.
Your favorite butcher, (i.e. Farmer John, among others) will prepare the ribs in packages that are around 2.5 pounds in weight uncooked which will serve two people.
Many online recipes call for you to boil the ribs before placing them on a BBQ to finish with sauce. This is a great idea if you've got the time to do it, but in the real world, this cook needs to sometimes be able to prepare meals without having to stand over a hot stove to do it. Enter the crock pot.
I added one tablespoon of garlic powder and one teaspoon of ground black pepper to the crockpot, cut the side of ribs into 2-3 riblets per serving (so the rack fits into the crockpot better lying flat), and added just enough water to cover the ribs.
I let this "boil" in the crockpot for 4 hours on low.
Once done, then I started my BBQ and allowed it to get up to at least 400 degrees before placing the ribs on the grill. I grilled them on both sides to gain a slight char (this should take no more than 20 minutes because, let's face it the ribs are already cooked through due to being boiled) and then slathered them with your favorite BBQ sauce de dour.
Your favorite butcher, (i.e. Farmer John, among others) will prepare the ribs in packages that are around 2.5 pounds in weight uncooked which will serve two people.
Many online recipes call for you to boil the ribs before placing them on a BBQ to finish with sauce. This is a great idea if you've got the time to do it, but in the real world, this cook needs to sometimes be able to prepare meals without having to stand over a hot stove to do it. Enter the crock pot.
I added one tablespoon of garlic powder and one teaspoon of ground black pepper to the crockpot, cut the side of ribs into 2-3 riblets per serving (so the rack fits into the crockpot better lying flat), and added just enough water to cover the ribs.
I let this "boil" in the crockpot for 4 hours on low.
Once done, then I started my BBQ and allowed it to get up to at least 400 degrees before placing the ribs on the grill. I grilled them on both sides to gain a slight char (this should take no more than 20 minutes because, let's face it the ribs are already cooked through due to being boiled) and then slathered them with your favorite BBQ sauce de dour.
Corned Beef & Cabbage
Happy St. Patrick's Day!
For many years, I suffered eating the most tough pieces of corned beef imaginable, but no more. The cooking instructions on the package of corned beef brisket state 50 minutes per lbs, but that's a mere suggestion because of the little words right after that say "or until tender".
While buying my point cut of corned beef last night (plan for about 1 lb-1 1/2 of meat per person), I came across a man who was scrutinizing the packages of corned beef brisket he was about to purchase pretty carefully. And I said him, "It not like buying steak where you check for the amount of marbling. It really doesn't matter what they look like, you just have to cook the crap out of them." It's true because much of the fat melts away during the cooking process.
How to cook corned beef & cabbage:
Take one crock pot and place your corned beef in it barely covering it with water. Add the seasoning packet and cover. Turn on low and cook for 9 hours.
An hour before you're ready to serve, cut your head of cabbage in half, then cut those halves into thirds. Use small whole red potatoes and carrots cleaned and chopped in chunks about an inch or two. If you don't have the small, medium will work just find chopped in half. A serving size (a hardy bowl size) is two medium potatoes or 4 small potatoes and three cut carrots per bowl.
In a separate pot, layer the vegetables in this order: carrots, potatoes, cabbage. Add enough water to cover just the potatoes (this way the cabbage will steam cook and not get too mushy before serving), adding about a teaspoon of salt, cover with a lid and cook these on the stove on medium high heat for an hour. Drain the pot of cooked vegetables. Merge the contents of the crock pot (brisket plus liquid) together with the boiled vegetables that you drained and there you have it. The best corned beef and cabbage you ever ate.
For many years, I suffered eating the most tough pieces of corned beef imaginable, but no more. The cooking instructions on the package of corned beef brisket state 50 minutes per lbs, but that's a mere suggestion because of the little words right after that say "or until tender".
While buying my point cut of corned beef last night (plan for about 1 lb-1 1/2 of meat per person), I came across a man who was scrutinizing the packages of corned beef brisket he was about to purchase pretty carefully. And I said him, "It not like buying steak where you check for the amount of marbling. It really doesn't matter what they look like, you just have to cook the crap out of them." It's true because much of the fat melts away during the cooking process.
How to cook corned beef & cabbage:
Take one crock pot and place your corned beef in it barely covering it with water. Add the seasoning packet and cover. Turn on low and cook for 9 hours.
An hour before you're ready to serve, cut your head of cabbage in half, then cut those halves into thirds. Use small whole red potatoes and carrots cleaned and chopped in chunks about an inch or two. If you don't have the small, medium will work just find chopped in half. A serving size (a hardy bowl size) is two medium potatoes or 4 small potatoes and three cut carrots per bowl.
In a separate pot, layer the vegetables in this order: carrots, potatoes, cabbage. Add enough water to cover just the potatoes (this way the cabbage will steam cook and not get too mushy before serving), adding about a teaspoon of salt, cover with a lid and cook these on the stove on medium high heat for an hour. Drain the pot of cooked vegetables. Merge the contents of the crock pot (brisket plus liquid) together with the boiled vegetables that you drained and there you have it. The best corned beef and cabbage you ever ate.
Beef Burgundy
3 slices bacon, chopped
2 lbs beef sirloin cut up into 1 inch cubes
1/4 cup all-purpose flour
1/2 tsp seasoned salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp ground pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy wine
1 cup sliced mushrooms
1 bag cooked egg noodles
In a large skillet, cook bacon several minutes. Add bacon to crock pot. Coat beef with flour and in the same skillet you cooked the bacon in, brown beef on all sides. Add beef, spices, wine and bouillon to crock pot. Cover and cook on low for 6-8 hours or until beef is tender. In a separate large saucepan on the stove, prepare egg noodles. Turn on high and add sliced mushrooms. Cover and cook for 15 more minutes. Serve over noodles.
Yield: 6 servings
From Mable Hoffman's Crockery Cookery Cookbook
2 lbs beef sirloin cut up into 1 inch cubes
1/4 cup all-purpose flour
1/2 tsp seasoned salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp ground pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy wine
1 cup sliced mushrooms
1 bag cooked egg noodles
In a large skillet, cook bacon several minutes. Add bacon to crock pot. Coat beef with flour and in the same skillet you cooked the bacon in, brown beef on all sides. Add beef, spices, wine and bouillon to crock pot. Cover and cook on low for 6-8 hours or until beef is tender. In a separate large saucepan on the stove, prepare egg noodles. Turn on high and add sliced mushrooms. Cover and cook for 15 more minutes. Serve over noodles.
Yield: 6 servings
From Mable Hoffman's Crockery Cookery Cookbook
Crock Pot Beef Stew
1 pound beef stew meat
2 tbsp extra virgin olive oil
1 tbsp all-purpose flour
4 carrots, chopped
1 onion, chopped
3 stalks celery, diced
3 medium potatoes (cut in small pieces)
1 (28 oz) can diced tomatoes
1 beef bouillon cube
1 1/2 cups water
1 pinch oregano
1 pinch thyme
In skillet, add olive oil and medium heat. Dredge cubed beef in flour and place in hot skillet, lightly brown on all sides, about 5 minutes. Chop all of the onions, carrots, celery and potatoes. Toss them into the slow cooker. Drop in the beef, along with the beef bouillon cube and water. Add tomatoes. Top it off by adding thyme, oregano, salt and pepper and mix thoroughly with a large spoon. Let cook on low for 7-8 hours. Serve warm with a side of crusty bread. Salt and pepper to taste.
2 tbsp extra virgin olive oil
1 tbsp all-purpose flour
4 carrots, chopped
1 onion, chopped
3 stalks celery, diced
3 medium potatoes (cut in small pieces)
1 (28 oz) can diced tomatoes
1 beef bouillon cube
1 1/2 cups water
1 pinch oregano
1 pinch thyme
In skillet, add olive oil and medium heat. Dredge cubed beef in flour and place in hot skillet, lightly brown on all sides, about 5 minutes. Chop all of the onions, carrots, celery and potatoes. Toss them into the slow cooker. Drop in the beef, along with the beef bouillon cube and water. Add tomatoes. Top it off by adding thyme, oregano, salt and pepper and mix thoroughly with a large spoon. Let cook on low for 7-8 hours. Serve warm with a side of crusty bread. Salt and pepper to taste.
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