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barbecue crock pork pot
at recipeseasy.com
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PORK SHOULDER CROCK POT BARBEQUE
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Yield: 6 Servings
3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas
Filling: dice the pork, fat, mushrooms, and bamboo shoot. Place in
bowl. Add liquids and seasonings and stir well. Throw filling against
inside of bowl for 3-4 minutes so ingredients combine thoroughly.
Divide into 24 portions.
Place one filling in center of won ton skin. Cup skin up around
filling but don't close - 'make a waist'. Place one green pea in the
center of the filling. Use knife to compress and even out filling
until below top edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.
You can use beef, shrimp, quail eggs, or sweet rice for the above.
You can get 'won ton' and 'dumpling' skins as well as egg roll
wrappers at local chinese groceries. You can make your own; but
ready-made fresh or frozen ones are quicker.
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CROCK POT VENISON BARBECUE
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Yield: 1 Trky. brst
6 lb Turkey breast
1 tb Salt
2 lg Onions
Garlic powder
Paprika
Thaw frozen turkey in refrigerator till almost thawed (varies in
different refrigerators). The next day put the breast of turkey in a
large bowl with salt water, about 1 tb. of salt. Refrigerate
overnight. Slice the onions and put in the bottom of the stockpot.
Pat the turkey dry with paper towels. Sprinkle with garlic powder and
paprika, liberally. Cook 4 1/2 hours on high. NOTE: I tried a 4 lb.
1/2 turkey breast with the same instructions and it turned out great!
This is the greatest way to cook an unwieldy turkey breast that I
have happened upon. Mary Riemerman
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CROCK POT VENISON BARBECUE
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Yield: 4 servings
20 Venison chops 4 Pats of butter
6 oz Beer 2 oz Garlic
1 lg Onion, chopped
Place aluminum foil on hot grill with sides folded up, so there is no
runoff of juices. Place chops on foil. Add beer, chopped onion and
butter. Sprinkle garlic salt on chops each time you turn them. When
chops are done, remove foil from grill. Place chops back on grill
and sprinkle with garlic salt each time you turn them until charcoal
black.
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CROCK POT VENISON BARBECUE
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Yield: 4 servings
20 Venison chops 4 Pats of butter
6 oz Beer 2 oz Garlic
1 lg Onion, chopped
Place aluminum foil on hot grill with sides folded up, so there is no
runoff of juices. Place chops on foil. Add beer, chopped onion and
butter. Sprinkle garlic salt on chops each time you turn them. When
chops are done, remove foil from grill. Place chops back on grill
and sprinkle with garlic salt each time you turn them until charcoal
black.
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Crock - Pot Pork Chop Stew
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Yield: 1 Servings
1 Part white sugar
1 Part nuts; (almonds, or
-hazelnuts, or peanuts),
-shelled
2 ts Butter for every pound of
-sugar+nuts
1 pn Salt
Butter or oil for the dish
1 Lemon; thoroughly washed to
-get rid of the chemicals,
-(or home grown :-)
Almond and hazelnuts can be either peeled or not. Peanuts are best peeled.
Roughly chop the nuts (peanuts can be left whole - they will split into
halves anyway) and place them in a heavy-bottomed frying pan with the sugar
and butter. Slightly grease a tin (or earthenware) dish with a little oil
or butter. Cook the mixture of nuts and sugar over medium heat until the
sugar turns bright brown, stirring continuously. (If you like a more
"roasted" taste, roast the nuts alone for 10 minutes before adding sugar
and butter.) Pour the mixture in the dish and, using the lemon as a rolling
pin, press it down to a shape 1/2-inch thick (or thinner, if you can!).
WARNING: Croccante can be pressed down only if it's very hot, so proceed
carefully to avoid burns! Allow to cool. Store in glass jars or tin boxes,
or simply packed up in greaseproof paper, and keep it in a dry place (NOT
in the refrigerator - cold temperature is OK, but refrigerators are too
humid, and the sugar in your croccante might melt and make it sticky).
Lucretia, Italian in Australia
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Crock Pot Venison Barbecue
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Yield: 6 Servings
3 lb Veal; boneless; 2" cubes
4 Green peppers; cut in 1/8's
3 md Onions; sliced thin
2 Garlic cloves; mince
1 lb Mushrooms; quartered
3 Chicken boullion cubes;
-crush
3/4 ts Basil
2 cn Tomatoes; 1 lb. each
Combine all ingredients in removable liner. Place liner in base. Cover and
cook on low 7 hours, high 4 hours or auto 5 hours.
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Down South Barbecue in the Crock Pot
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Yield: 12 Servings
2 Onions -- sliced -- divided
4 lb Pork shoulder roast -- or
Fresh picnic (4
To 5)
5 Cloves -- (5 to 6)
2 c Water
1 Onion -- chopped
1 Bottle barbecue sauce
-- (16 oz.)
Salt and pepper -- to taste
1 ts Vinegar -- if too sweet
Hamburger buns or Kaiser
Rolls
Pickle slices
Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on
Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator. Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back
fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or
High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices.
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Down South Barbecue Sandwiches (From Crock-Pot)
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Yield: 1 Servings
2 Onions; sliced
4 lb Pork roast or fresh picnic
-ham (up to 5)
5 Cloves (up to 6)
2 c Water or chicken broth
Put half of the onions in bottom of the crockpot then add meat and other
ingredients with remaining onion on top. Cover and cook overnight or 8-12
hrs., on low. Remove bone and fat from meat. Put meat back in pot. Add: 1
large onion, chopped and One 16-oz. bottle of barbecue sauce. Cover and
cook about 1-3 hours on high or 4-8 hrs. on low, stirring 2-3 times. Serve
from the crock pot on large buns. Yum!
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Pork Chops in Crock Pot
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Yield: 6 Servings
6 Loin pork chops
1 Beef bouillon cube
1/2 c Water
2 tb Flour
2 tb Brown sugar
1/4 c Water
2 tb Finely chopped onion
1/2 c Dairy sour cream
2 tb Catsup
1 Garlic clove; minced
Here is a delicious pork chop recipe. Remember, pork is not as fattening as
it used to be. Pigs are being fed differently. Also remember, it is no
longer necessary to cook pork till it dries out-pigs are treated different
than years ago. You can safely cook pork medium. There hasn't been a case
of trichinosis in...I don't know how long. It's just not a threat
anymore.Each prepared chop here is 230 cal In large skillet, brown pork
chops. Add 1/2 c water, brown sugar, onion, catsup, garlic and bouillon
cube. Cover; simmer 30-40 min or til tender. Remove chops to serving
platter; keep warm. In small bowl, combine flour with 1/4 c water; slowly
add to cooking liquid, stirring constantly. Cook til thickened. stir in
sour cream; heat thoroughly. DO NOT BOIL. Serv sauce over chops. Makes 6
servings. ONLY 230 CALORIES PER SERVING !!!
Donna in NJ
From Gemini's MASSIVE MealMaster collection at
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Crock Pot Venison Barbecue
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Yield: 4 servings
20 venison chops
6 oz beer
1 lg onion, chopped
4 pats of butter
2 oz garlic
Place aluminum foil on hot grill with sides folded up, so there is no
runoff of juices. Place chops on foil. Add beer, chopped onion and
butter. Sprinkle garlic salt on chops each time you turn them. When chops
are done, remove foil from grill. Place chops back on grill and sprinkle
with garlic salt each time you turn them until charcoal black.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
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