Pork tenderloin -

2 pounds pork tenderloin
onion powder or fresh onion
Salt, pepper, cilantro, cayenne pepper,
1 cup water
3/4 cup red wine
3 tablespoons red wine vinegar
portobello mushrooms
3 tablespoons minced garlic
3 tablespoons soy sauce
cook on low for 4-5 hours

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quote:

Originally posted by Ygrene Pulled pork. lolpulledpork

Mrs. Hazard makes pretty fantastic pulled pork in the slow cooker.... Tip: cook it in root beer.

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Originally posted by RickyM you're just a shit version of Moral Hazard. At least he knows what he's talking about.

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Originally posted by pkcRAISTLIN lol, i love it when moral feels the need to lay the smack down

Spicy black bean soup recipe:

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth or beef broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1 teaspoon hot sauce
3 tablespoons goya sofrito (or you can make your own homemade)
you can also optionally add rice but you will have to add extra water or broth
cook on medium to high for 4-5 hours

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Ham & Lentil Soup:

1-2 Tbl Sp Olive Oil
2 Cups of Lentils (Wash 'em)
1.5 - 2 Cups of Ham (1/4" or 1cm Diced and skinless/caseless works best)
5 Cloves of Garlic (Pealed Whole)
1 Onion (Diced)
1 Bay Leaf
8-12 Cups of Water

Using a coffee filter or a cheese cloth wrap (There's some fancy name for this but I prefer a coffee filter tied off to let soak) add the following:

1 Tbl Sp Kosher Salt (Do this to taste but the ham will add some salt, too)
1.5 Tbl Sp Dried Cilantro
1.25 Tbl Sp Cumin
1 Tbl Sp Sage
1 Tbl Sp Dried Parsley
1 Tea Sp Chili Powder
.5 Tea Sp Paprika
.5 Tea Sp Cayenne Pepper
Black Pepper to taste

Wrap up the spices and stick it in 4 cups of hot water to steep while you're cooking the Ham.

Using a large pan, heat it and add olive oil, then ham, then bay leaf. Saute the ham until it has a lightly redder color on the corners of the dice. Add garlic and onion and saute until the onions are translucent. Add lentils and stir until contents are nicely integrated. Add hot water and spice bag, stir, then bring the entire mixture to a very brief boil before transferring to the slow cooker.

Add the rest of the water and stir, occasionally, for a couple of hours while it stews.

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Now with extra singles!
my old stuff, not quite up to snuff - but I still dig it - UPDATED 9/23/2012

quote:

Originally posted by euphoria

quote:

Originally posted by EddieZilker

Awesome, thanks

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Beets and provolone, man. At least that's what I would use something like that for. Does it cook like an oven almost?

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Beef Stew:

2 lbs or 1 KG Rib Eye, Trimmed and cubed, somewhat large but still bite-sized (save trimmings*)
Beef Stock 2-3 12oz Cans and/or Beef Base 2-3 Tbl Sp. (I prefer Beef Base - I'm not sure if Better than Bullion is sold but it's kind of a viscous concentrate that breaks up in water fairly easily.)
5 Cloves Garlic, Whole
3 Carrots, Cleaned
1 Onion, Diced
4 Celery Stalks
1.5 Tbl Sp Salt
1 Tbl Sp Chopped Rosemary (You can use whole sprigs, if you want to get fancy but...)
1 Tbl Sp Parsely
.5-.75 Tbl Sp Sage
.5 - 1 Tbl Sp Pepper
Offsetting for Beef Stock, about 10-12 cups of water

*If you want a little extra fat flavor in your stew, salt the fat trimmings, liberally using the salt you would otherwise season the meat with. Put that fat in a pan and render out all that delicious fat and use that to start the beef. Eat fried fat. Yum!

Otherwise, the beef should have enough fat content to throw it in a dry, hot pan followed shortly with the salt, pepper, and rosemary. Saute, stirring occasionally, until lightly brown, then add carrots, garlic, and onion. Stir it up. It should release some liquid from the carrots, meat, and onion - that's a good thing. Go ahead and throw the celery, parsley and sage in there as soon as the onions are transparent. Put it in your cooker with some water and stir in the beef base. Cover, stirring occasionally for about two to three hours.

Beef should be broken down fairly well.


Oh, and here's a tip - if you're ever working on a stew or a soup with too much salt, peel a potato and throw it in there, whole. The starch in the potato will suck up the salt, over time. I rescued a lobster bisque like that, once.

___________________

Now with extra singles!
my old stuff, not quite up to snuff - but I still dig it - UPDATED 9/23/2012

i LOVE my slow cooker. makes the best red beans and rice in it. awesome.

quote:

Originally posted by EddieZilker Beef Stew: 2 lbs or 1 KG Rib Eye, Trimmed and cubed, somewhat large but still bite-sized (save trimmings*) Beef Stock 2-3 12oz Cans and/or Beef Base 2-3 Tbl Sp. (I prefer Beef Base - I'm not sure if Better than Bullion is sold but it's kind of a viscous concentrate that breaks up in water fairly easily.) 5 Cloves Garlic, Whole 3 Carrots, Cleaned 1 Onion, Diced 4 Celery Stalks 1.5 Tbl Sp Salt 1 Tbl Sp Chopped Rosemary (You can use whole sprigs, if you want to get fancy but...) 1 Tbl Sp Parsely .5-.75 Tbl Sp Sage .5 - 1 Tbl Sp Pepper Offsetting for Beef Stock, about 10-12 cups of water *If you want a little extra fat flavor in your stew, salt the fat trimmings, liberally using the salt you would otherwise season the meat with. Put that fat in a pan and render out all that delicious fat and use that to start the beef. Eat fried fat. Yum! Otherwise, the beef should have enough fat content to throw it in a dry, hot pan followed shortly with the salt, pepper, and rosemary. Saute, stirring occasionally, until lightly brown, then add carrots, garlic, and onion. Stir it up. It should release some liquid from the carrots, meat, and onion - that's a good thing. Go ahead and throw the celery, parsley and sage in there as soon as the onions are transparent. Put it in your cooker with some water and stir in the beef base. Cover, stirring occasionally for about two to three hours. Beef should be broken down fairly well. Oh, and here's a tip - if you're ever working on a stew or a soup with too much salt, peel a potato and throw it in there, whole. The starch in the potato will suck up the salt, over time. I rescued a lobster bisque like that, once.

Now I'm hungry again

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1.) Soak a random conglomeration of beans overnight (pinto, black, and kidney are what I use) and put it in the slow cooker

2.) Chop up an onion and toss it in

3.) Toss in random pork item (neck bones, etc.)

4.) Dump in a few spoonfuls of minced garlic.

5.) Add salt & pepper to tase

6.) Cook it in the slow cooker for 8 or 10 hours

7.) Shit your pants for the next couple of days

ftw

quote:

Originally posted by Sushipunk Any of you guys have one? What sort of stuff do you make? We FINALLY got around to getting one, so I'm looking for some interesting recipes to have a go at.

There is a slow cooker in the place I'm staying until tommorrow, it is used pretty much just for stews/soups.


Good for getting full flavours into things and making stronger juice broth from meat.


I prefer stove top cooking myself. I like to actively cook and a slow cooker ain't really active cooking.

I rarely cook with meat (since I don't buy meat except for fish).

...do said owners of this slow cooker know that you're staying with them?

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