gtr > wrote in message news:2010041109275094031-xxx@yyyzzz...
> We've got a crockpot we got for 2 bucks in a garage sale 10 years ago. We
> used it maybe once or twice but don't remember what we made.
>
> I mentioned this in a group of friends who owned a crockpot. They used it
> but only for ONE thing.
>
> What do you use a crockpot for on a regular basis, if anything?

Stews, soups, roasts... It's dependent on what you want to make and whether
you enjoy hovering over food.

Here are three recipes I make regularly.

Pork Stew


Ingredients:
1 Tbs. OO (Olive Oil)
2 lb. Pork Tenderloin, cubed
4 large carrots, cut into 1" pieces
9 "baby" Yukon potatoes, cut in 1/2
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup frozen corn
1 cup acorn squash, seeded and chopped
1 tsp. ground black pepper
1/2 tsp. marjoram (fresh has more flavor)
1/2 tsp. red pepper flakes (or a pizza parlor packet is a
convenient amt.)
1 cup chicken broth
1 cup brown gravy
(1/4 cup butter
1/4 cup flour
2 cups water, boiling)


Method:
Heat oil in skillet over medium-high heat. Brown pork cubes. In a large
bowl, combine remaining ingredients except for broth and gravy. Pour into
crockpot.
For gravy, use pan that pork was browned in. Melt butter. Mix in flour.
Pour in water, stir and reduce.
Combine both broth and gravy, pouring over items already in crockpot.
Cover; cook on Low for 8-10 hours or High for 4-5 hours. Serve with a heavy
bread, peasant's loaf or asiago. Serves six.


Beef Stew


Ingredients:
2 lb. beef, cubed
1/4 cup flour
1/2 tsp. salt
2 tsp. pepper
1 Tbs. OO (Olive Oil)
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
2 bay leaves
1 tsp. Sweet Paprika
4 lg. carrots, chopped/sliced
8 baby new potatoes, halved
1 sm. white onion, sliced into wedges (1/8)
1 stalk celery, diced
1 cup brown gravy
(1/4 cup butter
1/4 cup flour
2 cups water, boiling)


Method:
Mix flour, pepper, paprika, salt into Ziploc(tm) bag. Dredge meat,
patting extra flour mixture off cubes. In a skillet, heat oil over
medium-high heat; add garlic into skillet to start carmelization, set
dredged meat cubes into pan after 3-4 minutes and brown. Beware burning the
garlic.
In crockpot, layer vegetables (potatoes, carrots, onion, celery). Add
broth. Start crockpot to cooking level desired (low or high) while browning
meat and preparing gravy.
When meat has browned completely, remove skillet from heat and add meat
into crockpot. Return skillet to heat, add butter to drippings. Add flour
and stir in until roux the appropriate shade of brown. Add water and reduce.
Pour over mix in crockpot when done. Low heat should cook 9-11 hours; high
heat should cook 4-6 hours. Serve with fresh cornbread, hot sour dough or
sweet French bread. Serves 6.


ERNESTO'S MEXICAN FOOD CHILE VERDE
Source: Ernesto's Mexican Food, Sacramento, California


INGREDIENTS:
2 pounds lean pork roast (cut into 1/2-inch cubes)
10 green tomatillos
2 tablespoons diced jalapenos
1 small onion, chopped
1/2 bunch cilantro, chopped
1 tablespoon chopped garlic
Salt and pepper to taste
3 tablespoons canola oil


METHOD:
Place most of the ingredients in blender (except pork) and puree.
In a small pot, brown cubed pork with three tablespoons of canola oil.
Make sure to brown all sides evenly. This should take about ten minutes.
Remove all excess oil from meat. Stir in pureed ingredients and let
simmer for 20 to 25 minutes. Cooking time depends on size of cube and how
much the meat cooked while browning.
Taste for flavor; for more spiciness, add jalapenos.


The Ranger