Once in a while we need something that is spicy and full of flavor and can be enjoyed in many ways. This is one of those recipes, you can use it as a topping for pasta, or as a main course with some fresh garlic bread. Then there is my favorite way, to take these tender simmered sausages and tuck then into a fresh, soft hoagie roll and load them up with Parmesan and provolone and chow down!!
It's a simple recipe that you can vary to your tastes in a hundred ways. If you like it spicy, use spicy sausage, or throw some peppers into the sauce. If you like it mild, use sweet sausage or toss a little sugar into the sauce. You can mix and match the sausage types, use chunky sauce or smooth style, or add meatballs for the variety. Hang on tight, there is no wrong way to make this.
Ingredients:
1 1/2-2 pounds Italian sausage links (whatever your favorite is)
2-3 quarts of your favorite tomato sauce. ( I like to make my own most of the time, but the Newman's Own® Garlic and Basil is AWESOME when I don't feel like it)
Directions:
With a sharp knife stab each sausage a few times and set in large sauce pan, cover with water and cover pan.
Bring to a boil and then reduce heat, simmer for 15 minutes on low heat. ( this removes the excess fat from the sausage.)
Meanwhile, put 1/3 of sauce in crock pot.
Remove sausage from water and cut into thirds. add immediately to crock pot. Use remaining sauce to cover the sausage completely, mix with slotted spoon to remove bubbles.
Cover and set on low, simmer for 6 to 8 hours.
Serve any way you wish!
EAT IT!!!
Afterthoughts:
You can do this in the oven also, set the temp at 200-215 and check occasionally to be sure that it is not cooking to fast.
Serve over Spaghetti with garlic bread makes a great dinner.
Fry up some ground beef with onions and garlic, add to sauce and simmer with the sausage. Meat sauce with sausage is a really hearty meal all by itself.
Showing posts with label Crock Pot cooking. Show all posts
Showing posts with label Crock Pot cooking. Show all posts
Wednesday, May 13, 2009
Friday, April 17, 2009
Chicken -AL-a-King
Credit my little brother for this recipe, modified from a Mom recipe!
Here is a nice crock pot recipe for you. This is one of my household favorites. And I make it! Got the recipe from mom.
You can clean this up for the way you write. I just blurted things out. You're a cook, you understand! I call it "Chicken -AL-a-King". Mom I think, did the chicken the same, then made dumplings, and called it "chicken & dumplings" You can call it Chicken - Al & Karl if you like! Whatever!
Ingredients:
2 or 3 Whole chicken breasts
1 - Large can of Veg-All™ OR 1) 2#bag of frozen mixed veggies
2 Cups corn starch
Few - whole peppercorns
3 Cans of Swanson™ Chicken Broth
Directions:
In a crock pot, pour in the chicken broth, then place in the chicken breasts, the veggies, and add water as needed to cover the chicken. Simmer on low for 6 to 8 hours. OR on high for 3 - 4 hours.
Remove chicken breasts from crock pot, then using 2 forks, shred the breasts and then return them to the crock pot.
Thicken the gravy using the corn starch. Begin with a 1/2 cup, mix with an equal amount of cold water, stir till you make a paste, slowly add to stock in pot, stirring constantly to avoid clumping. Continue stirring until it returns o a bubble, check thickness. If you prefer a thicker stew gravy, repeat this process until you have reached the desired thickness.
Serve it up any way you wish!
EAT IT!!!
After Thoughts:
Goes great served over some Pillsbury™ Grands Buttermilk biscuits!
I am sure it would be awesome served over some cornmeal pancakes!! (Karl)
This meal will stick to your ribs, and makes great leftovers! Is a good meal by itself, although the biscuit helps.
Here is a nice crock pot recipe for you. This is one of my household favorites. And I make it! Got the recipe from mom.
You can clean this up for the way you write. I just blurted things out. You're a cook, you understand! I call it "Chicken -AL-a-King". Mom I think, did the chicken the same, then made dumplings, and called it "chicken & dumplings" You can call it Chicken - Al & Karl if you like! Whatever!
Ingredients:
2 or 3 Whole chicken breasts
1 - Large can of Veg-All™ OR 1) 2#bag of frozen mixed veggies
2 Cups corn starch
Few - whole peppercorns
3 Cans of Swanson™ Chicken Broth
Directions:
In a crock pot, pour in the chicken broth, then place in the chicken breasts, the veggies, and add water as needed to cover the chicken. Simmer on low for 6 to 8 hours. OR on high for 3 - 4 hours.
Remove chicken breasts from crock pot, then using 2 forks, shred the breasts and then return them to the crock pot.
Thicken the gravy using the corn starch. Begin with a 1/2 cup, mix with an equal amount of cold water, stir till you make a paste, slowly add to stock in pot, stirring constantly to avoid clumping. Continue stirring until it returns o a bubble, check thickness. If you prefer a thicker stew gravy, repeat this process until you have reached the desired thickness.
Serve it up any way you wish!
EAT IT!!!
After Thoughts:
Goes great served over some Pillsbury™ Grands Buttermilk biscuits!
I am sure it would be awesome served over some cornmeal pancakes!! (Karl)
This meal will stick to your ribs, and makes great leftovers! Is a good meal by itself, although the biscuit helps.
Friday, April 3, 2009
Crock pot barbecue Pork
Well the votes are in and it looks like a landslide!! LOL And so it is that I will start adding Crock Pot recipes as well. Now there are some little tricks to the Crock Pot. Contrary to popular belief it is possible to overcook stuff in a crock pot, and there are a few easy tricks to keep it from happening. One of these trick is to delay the start time until about half way through the day. Bet you're wondering how to turn on a crock pot by remote aren't you? A simple device available at any hardware store for less than $15 called a timer. Now pay attention when you shop, you want a heavy duty timer, not just a plain lamp timer which is cheaper. Crocks use a little bit more amps than a lamp and you don't want to end up with a fire, that would over cook your food, and you don't want to blow the circuit, that would under cook your food!! Now I bet your wondering how to keep your stuff safely cool until it's time to start the cooking. Well the truth is that in many cases it really doesn't matter, unless you're cooking something with dairy products or possibly chicken products. In these cases you can simply use some frozen ingredients that will keep this chilled until the cooking starts. The other trick is to use some ice blocks in the place of added water, which will melt during the waiting time and be water when it's time to cook! See? Simple!
There are a few things that you really need to know about your crock pot before you use it, one is the cooking temps on low and high settings. This is very easy to figure out, all you need is an oven thermometer and a couple hours of time. Set your crock pot on "low" and set the thermometer inside it. Leave it empty and dry. It won't hurt it at all. Check the thermometer every 15 minutes for one hour. It should hold a steady temp after the first 30 minutes. That's your low operating temp and is important to know. If it is over 225 you can count on needing extra liquid in anything that you cook for more than three hours. Now switch to "high" and repeat the process. Now you know what you are working with. Generally 300 to 350 is the high setting, so remember that if you are gonna have things cooking on high and you need to figure they will need less time and more liquid. If you don't have an oven thermometer but do have a candy or a frying thermometer, you can do the same test, but you will need to fill the crock pot about 2/3 full of water. There is just no good way to do it with a meat thermometer!
One of the best things for crock pot cooking is meat, because it has the time to simmer and tenderize. Pot roast is great and so is roast pork loin. One of my favorite dishes is Barbecue Pork. There are a couple ways to do it, one is to cook the pork, then prep it and add it to the sauce, the other is to cook the pork in the sauce. This is my favorite way to do it.
Ingredients:
32 Ounces of Your favorite Barbecue Sauce ( personally I like to mix and match, my favorite is to mix a bottle of Open Pit™ and a bottle of Jack Daniel's™ Original No.7 Recipe Barbecue sauce. )
3# Pork Loin
2-3 cloves Garlic slivered
1 large onion Julienned
3 Tbsp Soy sauce
1 cup Honey
Directions:
cut slits in pork loin and insert garlic slivers around the roast, dispersing evenly over meat. Set aside.
Mix barbecue sauce, honey and soy sauce together and dump mixture into crock pot.
Set meat into the pot, the sauce mixture should cover the meat, if it doesn't, add water to bring level up over the meat.
Layer the onions on top of this and place lid on crock pot set to low and simmer for 4 to 6 hours.
When ready to eat, remove lid from crock and gently spoon off excess grease.
Remove the meat from the sauce and slice, then return to sauce for 5 minutes before serving.
EAT IT!!!
After thoughts:
This goes great with rice. White rice, brown rice, wild rice, whatever you prefer, this stuff is good with it!
The perfect side dish is Corn. Corn on the cob, Mexican corn, or even cornbread! Corn and barbecue pork just seem to go great together.
The leftovers are even better the next day, nuked or just cold on a nice hard-roll!!
There are a few things that you really need to know about your crock pot before you use it, one is the cooking temps on low and high settings. This is very easy to figure out, all you need is an oven thermometer and a couple hours of time. Set your crock pot on "low" and set the thermometer inside it. Leave it empty and dry. It won't hurt it at all. Check the thermometer every 15 minutes for one hour. It should hold a steady temp after the first 30 minutes. That's your low operating temp and is important to know. If it is over 225 you can count on needing extra liquid in anything that you cook for more than three hours. Now switch to "high" and repeat the process. Now you know what you are working with. Generally 300 to 350 is the high setting, so remember that if you are gonna have things cooking on high and you need to figure they will need less time and more liquid. If you don't have an oven thermometer but do have a candy or a frying thermometer, you can do the same test, but you will need to fill the crock pot about 2/3 full of water. There is just no good way to do it with a meat thermometer!
One of the best things for crock pot cooking is meat, because it has the time to simmer and tenderize. Pot roast is great and so is roast pork loin. One of my favorite dishes is Barbecue Pork. There are a couple ways to do it, one is to cook the pork, then prep it and add it to the sauce, the other is to cook the pork in the sauce. This is my favorite way to do it.
Ingredients:
32 Ounces of Your favorite Barbecue Sauce ( personally I like to mix and match, my favorite is to mix a bottle of Open Pit™ and a bottle of Jack Daniel's™ Original No.7 Recipe Barbecue sauce. )
3# Pork Loin
2-3 cloves Garlic slivered
1 large onion Julienned
3 Tbsp Soy sauce
1 cup Honey
Directions:
cut slits in pork loin and insert garlic slivers around the roast, dispersing evenly over meat. Set aside.
Mix barbecue sauce, honey and soy sauce together and dump mixture into crock pot.
Set meat into the pot, the sauce mixture should cover the meat, if it doesn't, add water to bring level up over the meat.
Layer the onions on top of this and place lid on crock pot set to low and simmer for 4 to 6 hours.
When ready to eat, remove lid from crock and gently spoon off excess grease.
Remove the meat from the sauce and slice, then return to sauce for 5 minutes before serving.
EAT IT!!!
After thoughts:
This goes great with rice. White rice, brown rice, wild rice, whatever you prefer, this stuff is good with it!
The perfect side dish is Corn. Corn on the cob, Mexican corn, or even cornbread! Corn and barbecue pork just seem to go great together.
The leftovers are even better the next day, nuked or just cold on a nice hard-roll!!
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