I am looking for a "fall" type of recipe. One that cooks slow all day...?

Question

I can use a crock pot or stovetop. I would rather not have a chili recipe as for it is still too hot for something like that...but let me know if you have a simple slow cooked recipe that is yummy!

Answer 1

Here are a couple of my favorites.

Crock-Pot Barbecue Chicken with Corn on the Cob

To serve four...

4 boneless and skinless chicken b*****s

1 bottle of your favorite barbecue Sauce

4 frozen (or fresh) corn on the cob

Directions:

Put chicken in crock-pot and cover with barbecue sauce. Wrap each corn on the cob in foil and place on top of the chicken. Cover and cook on low for 6-8 hours (or until chicken is done).

Crock Pot Beef Stroganoff

1 (2 1/2 pound) beef chuck roast

2 cans cream of mushroom soup

1 package dry onion soup mix

1 1/3 c. water

(Add 1/2 c. extra sliced mushrooms and/or onions if desired!)

Extra-wide egg noodles (cooked and drained just before serving time)

Directions:

You can brown all sides of the roast in a large pot with a bit of oil if desired, but it's not necessary.

In a small bowl, stir together the soup and onion soup mix. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture. Cook on low for 8-10 hours.

With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy. Serve warm over bowls of extra-wide egg noodles.

Answer 2

Here are three of my favorites, enjoy!

Savory Roast Beef

3-4 lb roast

1 can cream of mushroom soup

3 tb steak sauce (optional)

1 can water

1 package dried Lipton onion soup mix

Place roast in crock pot. Add steak sauce to top and spread to coat evenly. Add cream of mushroom soup on top spreading to coat. Sprinkle onion soup on top and add water. Cook on low for about 8-10 hours or until meat separates easily. Serves 4.

For French Beef dip sandwiches: French Rolls, roast beef, and Au Jus Mix with a little of the drippings from the roast added for dipping. Horseradish Sauce if you like it.

Carmelized Pork Carnitas

1½ lbs boneless pork butt or shoulder

2 tbs brown sugar, packed

1 tbs tequila (optional)

1 tbs molasses

½ tsp salt

¼ tsp pepper

½ tsp cumin

2 cloves garlic, finely chopped

1/3 cup water

Cut pork in 1 inch cubes. Place in crock-pot and top with all other ingredients. Cook on low for 8-10 hours. Remove with slotted spoon and place on cookie sheet and broil until slightly brown on top. Serves about 10. Serve with corn tortillas and pico de gallo or salsa.

Chicken and Dumplings

1 whole chicken

1 bay leaf

2 tsp garlic salt

6 black peppercorns

6 cups of water

1 cup baby carrots

1 package refrigerator biscuits (10 – 12)

Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.

Answer 3

Baked Beef Stew

4 pounds stew meat (DO NOT BROWN)

3 to 4 potatoes

3 to 4 carrots

3 to 4 ribs celery

1 large onion

1 can tomato soup

1 can beef broth or 1 bouillon cube

1 large can tomatoes

1 tablespoon A-1 sauce

4 tablespoons Minute tapioca

1 green bell pepper

Salt and pepper

1 clove garlic, crushed

Cut all vegetables into chunks. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F. Add water, if necessary, during cooking. Stir during the last hour of baking.

Answer 4

This recipe is from California Pizza Kitchen and is absolutely amazing! Top it with shredded tortilla chips! Hope you enjoy :)

http://www.recipegoldmine.com/ccc/califo...

Answer 5

How about a beef pot roast that takes 10 min. to prepare  and will be ready when you get home for dinner.

4 to 5 lb. chuck roast

2 cloves garlic, mashed

seasoning salt to taste

1 large carrot chopped

2 medium potatoes chopped

1 rib celery chopped

1 small onion sliced

1/2 cup sour cream mixed with 2 Tbs. flour and 1/2 cup dry white wine

Rub the roast with seasoning salt and garlic. You can make slits in the meat and stuff garlic for better flavor. Plaace in the crock pot and add carrots, onion, potatoes, and celery and cook on low for about 8-9 hours. About 40 minutes before it's done, add the sour cream mixture. You can serve this with cooked noodles.

Answer 6

This shrimp gumbo is my favorite year-round:

SERVES: 8

This shrimp gumbo's thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth.

INGREDIENTS

For roux:

1/2 cup vegetable oil (not olive oil)

3/4 cup flour

For gumbo:

1 large onion, minced  

1/2 cup fresh parsley, chopped

1/2 cup sliced green onion

1/2 cup chopped celery  

6 pods of diced garlic  

4 cups chicken broth  

1 package thawed frozen okra, sliced  

2 large cans (28 ounces each) tomatoes, diced

¼ cup Worcestershire sauce

1 tablespoon Louisiana hot sauce

2 teaspoons dried sage

2 large bay leaves

2 teaspoons dried thyme  

1 teaspoon salt  

1/2 teaspoon ground red pepper

½ teaspoon freshly ground black pepper

1 pound medium shrimp, peeled and deveined

1 pound crab meat

1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces  

3 cups freshly steamed rice

For garnish:

Parsley sprigs

File powder (optional)

PREPARATION:

Blend oil and flour in a heavy skillet

Cook over medium-high for 20 minutes, stirring constantly, until roux is dark brown. Be very careful to keep the roux from scorching (you can add a little more oil to make sure it doesn’t)

Add chopped onions, chopped parsley, celery, green onions and garlic to roux

Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.  

Transfer mixture to Dutch oven. Add broth, tomatoes, okra, Worcestershire sauce, Louisiana hot sauce, bay leaves, parsley, thyme, sage, salt and red and black pepper. Cover, simmer two hours, stirring occasionally.



Add shrimp and fish and simmer for 3 to 5 minutes. Remove and discard bay leaves.

Serve over hot cooked rice.

Don't forget to let me know how it turns out!

Dan

Answer 7

stew, curry or soup.  Those are the only ideal ones, but it has to be the hearty home made ones.  Come to my house for dinner and I will teach you ha ha.  I am a good cook.  Curry can be mild though

Answer 8

Crock Pot Chicken Salsa Curry

10 chicken thighs-bone in

1 jar of your fav salsa

1/2 onion chopped

1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)

1/2 cup sour cream

Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.

When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.

This would go well with rice or cous cous.

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This one is kind of borderline fall/winter but is sooooo good. It's kind of chili like but kind of a mix between chili and baked beans.

Beef and Bean Crockpot Soup

Brown 2 pds hamburger and add 1 lg onion, 1 lg green bell pepper (optional) 1/2 lb bacon. Pour into the crock pot and add:

1 16 oz can of butter beans, pork and beans, kidney beans, and tomato sauce. Stir then add in 1/3 cup brown sugar, 1/3 cup white sugar, 2 tbsp molasses, 2 tsp white vinegar, 1 tsp worcestershire sauce, and 1 tsp dry mustard.

Stir again and cook on low for 3-4 hrs.

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This isn't an all day recipe but very well could be. Just saute the onions and peppers, then pour into a crockpot along with everything else and then cook on low all day.

Butter Bean Boil

2 Tbsp Butter or Margarine

1 Small Onion, Chopped

1 Small Green Pepper, Chopped

2 Cans Butter Beans

1 Can Stewed Tomatoes

¼ Tsp Thyme

1/8 Tsp Chopped Red Pepper or Cayenne Pepper

Dash of Black Pepper

1. Melt butter in a large skillet over medium heat. Sauté onions and green peppers until tender but not browned. Stir in beans, tomatoes, thyme and pepper.

2.Bring to a boil for 5 minutes. Reduce heat, cover and simmer for 15 minutes or until thoroughly heated. Serve with warm cornbread.

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Dublin Coddle One-Dish Dinner:

3 Slices Bacon Uncooked Cut into Small Pieces

6 Frozen Pork Link Sausage Links, Cut in ½ Crossways

1 Cup Thinly Sliced Onion

1 Cup ¼ in Thick Sliced Carrots

1 pkg Simply Potatoes Home Style Slices

1 Cup Apple Juice

1 Tbsp Parsley

½ Tsp Salt

1.In a large saucepan cook bacon, and sausage links until browned. Drain on paper towels. Set aside.

2.In same sauce pan cook onions, stirring occasionally, until soft and lightly golden. Add carrots, potatoes, apple juice, parsley, salt and cooked bacon and sausage.

3.Reduce heat to low, Cover and cook 30-35 min or until potatoes and carrots are tender.  Add more apple juice it is starts to get dry.

*****Once again do this in the crock pot and just cook on lowfor a couple of hours.

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One Dish Pork Chop Dinner:

8 Pork Chops (½ in Thick)

1/3 Cup Flour-Divided

¼ Cup Butter

Salt and Pepper to Taste

2 Cups Apple Juice- Divided

2 lbs Small Red Potatoes

1 lb or 1 Jar Small Onions-Drained

1 lb Carrots, Peeled and Cut into 3 in Pieces

6-8 Cups Shredded Cabbage

1.Coat chops with ¼ cup flour. In a large pan melt butter. Brown chops on each side. Season salt and pepper to taste. Put the chops in the crock pot.

2.Stir remaining flour into pan, cook and stir until a paste forms. Gradually whisk in 1 ½ cups apple juice, blend until smooth, pour over the chops. Cook on low for about 1 1/2 hrs.

3.Top with cabbage, cover and conitnue to cook for 1 - 1 ½ hrs or until chops and veggies are tender. Baste occasionally with juices.

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Lentil Sloppy Joes

1 Cup Dried Lentils, Sorted and Rinsed

2 Cups Water

2 Onions, Chopped

3 Carrots, Chopped

4 Stalks Celery, Chopped

¾ Cup Ketchup

3 Tbsp Brown Sugar

1 Tbsp Cider Vinegar

1 Tbsp Yellow Mustard

10 Kaiser Rolls, Split and Toasted

1. Sort and rinse lentils before placing in a medium saucepan. Add water and bring to a boil over medium/high heat. Reduce heat, cover and simmer for 10 minutes.  Place in 3-4 quart crock pot along with onions, carrots, celery, ketchup and brown sugar; stir to mix well.

2.Cover and cook for 10-12 hours on low or until mixture is thickened; stirring occasionally. Stir in vinegar and mustard just before serving.

3.Make sandwiches using toasted buns.

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