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Dutch Oven Recipes
Breakfast Recipes
Appetizers/Game Day/Tailgate Food

Its SNOWING outside and no one has any good slowcooker recipes for today?

1 package pork ribs
Liberal amount of favorite dry rub (I like Rudy's rub, SPICY!)
1 can of bud, miller or coors beer
1 cup of BBQ sauce
1 onion, quartered
2 or 3 garlic cloves

Cook on low for 8 to 16 hours.

1 pork roast
1 jar of spaghetti sauce
Set to low and leave for work
Get home from work and put some noodles or rice on the boil
Enjoy

I'll get some recipes on here this weekend, or maybe Thursday night... I just haven't taken the time to type them out.

Chicken Stuff

1 can of corn-drained
1 can of black beans-drained
1 can of rotel
1 pkg taco seasoning
as many frozen chicken breasts that will fit

cook on low for 8 hours and serve with tortillas.

Pulled Pork

1 Pork Roast
1 16 oz jar bbq sauce
1 can Coca Cola

Roast on Hight for 8 hours, shred with two forks and serve on toasted buns.

My favorite braised dish is Osso Buco Milanese. It is one of those things that I don't have a recipe for it so I stole one from food network. Serve over Rissoto

Osso Buco Milanese
Ingredients
• 1/2 cup flour
• Salt and pepper, to taste
• 4 pieces veal shank with bone, cut 3 inches thick
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 4 cloves garlic, coarsely chopped
• 2 bay leaves
• 3 tablespoons fresh Italian parsley, finely chopped
• 1 cup dry Marsala
• 2 cups veal or chicken stock
• 2 tomatoes, peeled, seeded and chopped
• Saffron Risotto, recipe follows
GREMOLATA:
• Grated rind of 1 lemon
• Grated rind of 1 orange
• 2 garlic cloves, minced
• 2 tablespoons fresh Italian parsley, chopped
Directions
In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

SAFFRON RISOTTO:
• 8 cups chicken stock
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups Arborio rice
• 3 pinches saffron threads
• 3 tablespoons Parmesan cheese , grated
• Salt and pepper, to taste
In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
Yield: 4 servings

moved to Dutch Oven thread

[This message has been edited by BRP (edited 2/24/2010 11:09a).]

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Cream Cheese Crock Pot Chicken

1 frying chicken, cut up (I used about 4 pounds of breast and rib chicken pieces)
2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion
crushed garlic to taste

Brush chicken with butter and sprinkle with the dry Italian seasoning mix.
Cover and cook on low for 6-7 hours.

About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.

Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy boat

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Compliments to whomever put this up on the football board a long time ago - it is my go to crockpot meal.

"Chalupa Crockpot Roast"

1. 3-4 lb boneless roast (beef or pork – I like pork better. Haven’t tried venison yet.)
2. 2.5 cups of dry pinto beans (out of a bag)
3. 1 chopped onion
4. 1 can chopped green chilies
5. 2 cans RoTel tomatoes, chopped
6. Half tsp. oregano
7. 1 can cream of mushroom soup
8. 1 cup water
9. 1 clove of garlic (I use 3 or 4)
10. chili powder

Coat the roast with chili powder and put in the bottom of a 5 qt. crockpot. Layer the rest of the stuff on top of the meat. Cook on low for 12-16 hours. Do not stir 'till time is up! Then, when you're ready, stir all together; the roast should just fall apart. Eat in a flour tortilla like a burrito or on rice or however you want.

Chocolate Cherry Dessert

2 cans cherry pie filling**
1 box chocolate cake mix
1/2 cup butter
chopped pecans (optional)

**i like the cherry, so I use 2 although the original recipe called for just 1

put cherry pie filling in crock pot

mix chocolate cake mix and butter until crumbly, add pecans and mix then put on top of cherry mix

cook on low until done....3ish hours

I have no idea what I call it, but I threw all this in a pot the other day and it worked well:

1/2 brisket
half bottle of Shiner
half bottle of Sweet Baby Ray's Chipotle BBQ Sauce
1 quartered onion
6-10 small red potatoes, halved
garlic, salt, pepper

seasoned the brisket with the salt and pepper, pressed in minced garlic too. then placed everything in the crockpot and cooked on low for 10 hrs.

I'll try to find my Crockpot Posole recipe>

I have a package of beef ribs that I need to cook and don't have time to put them on the BGE this week but wanted to cook them.
Has anyone ever done beef ribs in the crock pot?