In the summertime, I like to use my crock pot (slow cooker) several times a week. One benefit to using your crock pot in the summertime is to save money on air conditioning costs.
Another great benefit is time. As a busy mother and wife, I don’t have hours to spend in my kitchen every day making meals for my family.
These days you can make just about anything in your crock pot such as: soups, stews, main dish meats, breads, desserts and vegetable dishes.
Time Saving Tips
The night before, trim fat from meat and cut meat into the desired sized pieces. Brown meat according to the recipe directions. Let cool; cover and refrigerate. Next, peel and chop your vegetables. Cover and keep them in the refrigerator overnight.
Resist the urge to lift the lid. The heat that you lose will add as much as 30 minutes to the cooking time. If you have to stir, resume timing when the mixture starts to bubble up again.
- 2 1/2 to 3 lbs. spareribs
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 (1 lb) can sauerkraut, drained
- 1 apple, cored and diced
- 1 tbsp. sugar
Cut ribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in baking pan. Brown in a 400 degree oven for 15 minutes, turn and brown on other side for 15 more minutes. Pour off drippings. Spoon sauerkraut into crock pot. Place the apple on top of sauerkraut; sprinkle sugar over the apple, put the ribs on top. Cover and cook on low for 6-8 hours or until meat is tender and done.
- 4 lbs. beef short ribs
- 1 lg. tomato, chopped
- 1 c. beef bouillon
- 1/4 c. Burgundy wine
- 1 tbsp. onion, minced
- 2 tbsp. horseradish
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground ginger
- 2 tbsp. cornstarch
In a large frying pan, brown the ribs and then drain off any excess fat. Put ribs in your crock pot and add in all of the other ingredients except for the cornstarch. Mix well. Cover, cook on low for 6-8 hours. Remove meat from the crock pot. Turn your heat setting up to high. Skim excess fat off the top of the meat broth. Dissolve cornstarch in small amount of cold water, stir into broth. Cook on high setting for 20 minutes, until slightly thickened. Serve broth over meat.
- 3-4 lbs. beef short ribs
- 1 (10 1/2 ounce) can beef broth
- 1 pkg. taco seasoning mix
- salt and pepper to taste
- 1/4 c. green pepper, chopped
In a large frying pan, brown the ribs, pour off any excess fat. Mix beef broth with taco seasoning mix. Mix in your green pepper, salt and pepper. Place the ribs in your pot; pour sauce over them. Cover, cook on low for 6-8 hours.
- 1/4 c. soy sauce
- 1/4 c. orange marmalade
- 2 tbsp. ketchup
- 1 clove garlic, crushed
- 3-4 lbs. spare ribs
Combine soy sauce, marmalade, ketchup and garlic in a medium-sized bowl. Brush on both sides of ribs. Place meat in crock pot. Pour remaining sauce over ribs. Cover, cook on low for 8-10 hours.
Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://www.inthekitchenwithshelly.com/
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