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Rice Slow Cooker Recipes : Listen To Dane Cook. Rice Slow Cooker Recipes
Slow Cooker Garlic Spare Ribs I've forgotten where I got the original recipe from but I've adapted it so much it doesn't even resemble the original anymore! I've made this recipe in the oven, with pork chops not ribs, but I'm pretty sure it's doable! Just add more liquid as cooking with the slow cooker requires less liquid than cooking in the oven. Slow Cooker Garlic Spare Ribs 1 or 2 racks of pork back ribs, cut into one bone pieces 4 garlic cloves, minced 2 medium onions, chopped 3 medium apples, peeled and chopped 1 cup brown sugar 1/4 cup soy sauce 1/4 cup water 1 tsp sesame oil black pepper Combine all ingredients in a 7 quart slow cooker. Mix well. It won't seem like there is enough liquid but the steam stays in the slow cooker so there will be more liquid as this cooks. Set the slow cooker to low and cook for 8 hours. You can stir the pot once in a while to make sure the ribs get coated with the sauce. When the ribs are done remove them from the slow cooker and set them aside. Pour the sauce into a large pot and cook on the stove over high heat until the sauce reduces and gets a bit thicker. Put the ribs back in the sauce to coat them and serve with rice and vegetables. Slow Cooker Chicken Marsala Recipe
INGREDIENTS: 2 cloves garlic, finely chopped 1 tablespoon vegetable oil 8 boneless skinless chicken breasts 1/2 teaspoon salt 1/2 teaspoon pepper 2 jars (6 oz each) Green Giant® sliced mushrooms, drained 1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton) 1/2 cup water 1/4 cup cornstarch 3 tablespoons chopped fresh parsley DIRECTIONS: 1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all. 2. Cover; cook on Low heat setting 5 to 6 hours. 3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. 4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot. 5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley. Related topics: cookbook proposal coconut cookies affiliate tracking cookie captain cook landfall april 1769 installing electric cooktop rice cooked calories clay pot cookery sheriff of cook county unbaked cookies |