A friend of mine with triplets (plus one!) posted this recipe on her blog recently. I figured if she has the time to make this, a quad mom does, too ... and, boy, am I glad I tried it! My husband has decreed that this dish be put into our regular menu rotation, and I am only too happy to comply.
1 (2 pound) boneless pork loin (or pork roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper, and garlic. Rub over loin or roast. Place in slow cooker with water. Cook on low for 6 to 8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small saucepan. Heat on medium-high and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.
Showing posts with label Slow Cooker. Show all posts
Showing posts with label Slow Cooker. Show all posts
October 10, 2011
March 21, 2008
Donna's Hot Potato Salad
This "loaded baked potato" dish (courtesy of a former coworker's wife) gets consistent raves at pitch-ins. I've found that it also works well as a slow cooker recipe; just place everything in the stoneware insert, and then cook on High 3 to 4 hours, stirring twice. (Note that you give up the nicely browned top with the slow cooker method.)
4 lb. red potatoes (about 10 to 12), unpeeled
1 lb. Velveeta cheese, cubed
1 large onion, chopped
8 oz. mayonnaise
1 jar real bacon bits
Salt and pepper to taste
Preheat oven to 350. Wash potatoes well and place in a large pot; fill with enough water to cover by 3". Bring to a boil and simmer until potatoes are barely tender (leave firm because they will continue to cook in the oven). Cool potatoes until easy to handle, and then cut into 1" cubes.
In a large bowl, combine potatoes, cheese, mayonnaise, bacon bits, and salt and pepper to taste. Bake 1 hour until golden brown.
4 lb. red potatoes (about 10 to 12), unpeeled
1 lb. Velveeta cheese, cubed
1 large onion, chopped
8 oz. mayonnaise
1 jar real bacon bits
Salt and pepper to taste
Preheat oven to 350. Wash potatoes well and place in a large pot; fill with enough water to cover by 3". Bring to a boil and simmer until potatoes are barely tender (leave firm because they will continue to cook in the oven). Cool potatoes until easy to handle, and then cut into 1" cubes.
In a large bowl, combine potatoes, cheese, mayonnaise, bacon bits, and salt and pepper to taste. Bake 1 hour until golden brown.
February 15, 2008
Pantry Pot Roast
Give yourself a little extra time in the morning to put this together, and you won't be sorry come dinnertime. My husband says this tastes like it could have come from a restaurant!
1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice
Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.
In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.
Makes 6 servings.
From Better Homes and Gardens
1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice
Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.
In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.
Makes 6 servings.
From Better Homes and Gardens
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