Innholdsfortegnelse for Slow Cooker 2015 i Taste of the South

There’s nothing better than coming home to a good slow-cooker supper. But before you put on the lid and crank up the heat, here are a few handy tips to get the most from your slow cooker. SLOW COOKER DO’S Season and sear your meat before adding it to the slow cooker. This extra step will add big flavor to your dish, and a beautiful browned color. Use large fatty cuts of meat (no more than five pounds) in your slow cooker. The long cooking time will break down the meat, leaving you with moist and tender results. Always spray the insert with cooking spray before making candy in your slow cooker. Your clean up time will be much faster. Brighten the flavor of your slow cooker meal by adding…

BALSAMIC RED ONION KETCHUP Makes about 5 cups 1 tablespoon canola oil 1 cup finely chopped red onion 2 (28-ounce) cans tomato puree 1 (28-ounce) can plum tomatoes, drained and chopped ¾ cup firmly packed light brown sugar ¾ cup balsamic vinegar 1 tablespoon minced fresh rosemary 2 teaspoons minced fresh garlic ¼ teaspoon kosher salt 1. In a small skillet, heat oil over medium-high heat. Add onion; cook until lightly browned, about 3 minutes. Transfer to a 5-quart slow cooker. Add tomato puree and remaining ingredients. 2. Cover and cook on low until thickened and bubbly, about 11 hours, or on high 5 hours. Spoon into a bowl, and let cool completely. Cover and refrigerate up to 2 weeks. Slow Cooker Chai Tea Makes about 8 servings 3 quarts…

Slow Cooker Pork Roast Makes 8 servings 1 tablespoon firmly packed light brown sugar 1 tablespoon kosher salt 2 teaspoons ground black pepper 1 (4-to 5-pound) pork shoulder 2 cups chopped yellow onion 6 cloves garlic ½ cup white wine vinegar 1 cup chicken broth 2 bay leaves 1. In a small bowl, stir together sugar, salt, and pepper; rub mixture over pork. 2. Transfer pork to a 6-quart slow cooker. Add onion and remaining ingredients. 3. Cover and cook on high 2 hours. Reduce to low; cook 6 hours more.  ON THE MENU  Main Dish SLOW COOKER PORK ROAST Easy Sides CHEESE GRITS QUICK TURNIP GREENS Left overs MAC AND CHEESE WITH SHREDDED PORK ROAST LOADED BAKED SWEET POTATOES Classic Pot Roast Makes 5 to 6 servings 1 cup…

BOURBON-MOLASSES BREAD PUDDING Makes 8 to 12 servings 1 (1-pound) loaf French bread, cut into 1-inch pieces 6 cups whole milk 6 large eggs 1¼ cups sugar ¼ cup bourbon 3 tablespoons molasses 2 teaspoons vanilla extract ½ teaspoon salt ½ teaspoon ground cinnamon Bourbon-Pecan Sauce (recipe follows) 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. On a large rimmed baking sheet, place bread. Bake until dry, about 15 minutes; let cool. 3. In a large bowl, whisk together milk, eggs, sugar, bourbon, molasses, vanilla, salt, and cinnamon. Add bread, tossing to combine. Pour bread mixture into prepared dish. Using a spatula, gently press bread to cover with milk mixture. Cover and let stand 30 minutes. 4. Uncover, and bake until puffed and…

Loaded Baked Potato Soup Makes about 6 servings 3 pounds baking potatoes, peeled and cut into 1-inch cubes 3 cups chicken broth 2 cups water, divided ½ cup chopped yellow onion 2 teaspoons kosher salt ½ teaspoon ground black pepper ½ teaspoon garlic powder 1 cup heavy whipping cream, warmed Garnish: crumbled cooked bacon, chopped fresh dill, shredded Cheddar cheese, ground black pepper 1. In a 5- to 6-quart slow cooker, combine potatoes, broth, 1½ cups water, onion, salt, pepper, and garlic powder. 2. Cover and cook on high 5 hours or until tender, or on low 9 hours. Using a potato masher, mash to desired consistency. Stir in cream and remaining ½2 cup water, if needed. Garnish servings with bacon, dill, cheese, and pepper, if desired. Chicken Noodle Soup…