{"product_id":"2940013984240","title":"470 Crock Pot Recipes: Crock Pot Recipes For Every Taste","description":"BARBEQUE BEEF STEW\u003cbr\u003e* 2 lbs. stew meat\u003cbr\u003e* 3 tbsp. oil\u003cbr\u003e* 1 c. onion, sliced\u003cbr\u003e* 1\/2 c. green pepper, chopped\u003cbr\u003e* 1 lg. clove garlic\u003cbr\u003e* 1\/2 tsp. salt\u003cbr\u003e* 1\/8 tsp. pepper\u003cbr\u003e* 2 c. beef stock\u003cbr\u003e* 1 can (8 oz.) tomatoes\u003cbr\u003e* 1 can (4 oz.) mushrooms\u003cbr\u003e* 1\/3 c. barbecue sauce\u003cbr\u003e* 3 tbsp. cornstarch\u003cbr\u003e* 1\/4 c. cold water\u003cbr\u003eSaute onion, pepper and garlic in oil. Add salt, pepper, beef stock,\u003cbr\u003etomatoes, mushrooms and barbecue sauce. Cook in slow cooker\/Crock\u003cbr\u003ePot on low heat 8-10 hours.\u003cbr\u003eMix cornstarch, cold water and thicken before serving. Serve over hot\u003cbr\u003ecooked rice.\u003cbr\u003eBARBECUE BRISKET\u003cbr\u003eFirst, make a batch of homemade Bar-Be-Que Sauce:\u003cbr\u003e1 TBS liquid smoke\u003cbr\u003e1 TBS crushed garlic (or less, we like lots)\u003cbr\u003e1 large onion chopped (I use a small vidalia)\u003cbr\u003e2 TBS cider venegar\u003cbr\u003e1 TBS loose brown sugar (not packed)\u003cbr\u003e3 TBS fresh squeezed lemon juice\u003cbr\u003e1-14 oz. bottle of ketchup\u003cbr\u003e1\/2 tsp chili powder\u003cbr\u003e4 TBS worchestershire\u003cbr\u003e1 TBS dry mustard powder (like Coleman's)\u003cbr\u003e1 cup water or red wine\u003cbr\u003e1 tsp salt\u003cbr\u003e1\/8 tsp black pepper\u003cbr\u003e1 TBS honey\u003cbr\u003eMix together and heat on range.\u003cbr\u003eThen prep the brisket by removing all silver skin if the butchere didn't\u003cbr\u003ealready do this, place it in the CP, pour the homemade sauce over it\u003cbr\u003eand let it go on low. The length of time cooking will depend on how\u003cbr\u003elarge a brisket you got. When done, remove lid from CP and using two\u003cbr\u003eforks shred the brisket. Terrific served on rolls or buns. It's also good\u003cbr\u003eserved like tacos with all the trimmings in soft or regular taco shells.\u003cbr\u003eBARBECUE CHICKEN I\u003cbr\u003e1 Chicken, cut up and skin removed\u003cbr\u003e1 cup ketchup\u003cbr\u003e3\/4 cup brown sugar\u003cbr\u003e3 tablespoons Worcestershire sauce\u003cbr\u003ePlace chicken in crockpot. Combine remaining ingredients and pour\u003cbr\u003eover chicken.\u003cbr\u003eCook 4 hours on high or 8-10 hours on low. Delicious!\u003cbr\u003eBARBECUE CHICKEN II\u003cbr\u003e4-6 pieces chicken (I use boneless breasts)\u003cbr\u003e1 bottle BBQ sauce\u003cbr\u003e1\/2 cup white vinegar\u003cbr\u003e1\/2 cup brown sugar\u003cbr\u003e1 tsp. mesquite seasoning\u003cbr\u003e1\/2 tsp. garlic powder\u003cbr\u003e1\/2-1 tsp. red pepper flakes\u003cbr\u003eMix BBQ sauce with all ingredients listed under it. Place chicken in\u003cbr\u003ecrockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours.\u003cbr\u003eServe with baked beans, potato salad and coleslaw.\u003cbr\u003eNOTE: Since this didn't specify whether it should be on high or low, the\u003cbr\u003efirst time I cooked on high for 5 hours. The chicken was dry as dirt :\u003cbr\u003e( The 2nd time, I cooked it on low for 4 1\/2 hours and it was perfect.\u003cbr\u003eBARBECUE CHICKEN III\u003cbr\u003e1 frying chicken cut up or quartered\u003cbr\u003e1 can condensed tomato soup\u003cbr\u003e3\/4 cup chopped onion\u003cbr\u003e1\/4 cup vinegar\u003cbr\u003e3 Tablespoons brown sugar\u003cbr\u003e1 Tablespoon Worcestershire sauce\u003cbr\u003e1\/2 teaspoon salt\u003cbr\u003e1\/4 teaspoon sweet basil\u003cbr\u003e1\/4 teaspoon thyme\u003cbr\u003ePlace chicken in slow cooker. Combine all other ingredients and pour\u003cbr\u003eover chicken.\u003cbr\u003eCover tightly and cook at \"low\" for 6-8 hours. Makes 4 servings.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eBEER MEATBALLS\u003cbr\u003e* 1 can of beer\u003cbr\u003e* 1 6 oz can spicy V-8 juice\u003cbr\u003e* 1 tsp. lemon juice\u003cbr\u003e* 1 tsp. hot sauce\u003cbr\u003e* 1\/2 c. Italian bread crumbs\u003cbr\u003e* 1 c. onions\u003cbr\u003e* Salt and pepper to taste\u003cbr\u003e* 1 lg. bottle ketchup\u003cbr\u003e* 1 tsp. horseradish\u003cbr\u003e* 1 tsp. Worcestershire sauce\u003cbr\u003e* 2 to 3 lbs. ground beef\u003cbr\u003e* 2 to 3 eggs\u003cbr\u003eCombine ground beef, 1\/2 cup onions, Italian bread crumbs, eggs.\u003cbr\u003eMake the mixture into small meatballs. Then fry or bake the meat. In\u003cbr\u003esaucepan combine remaining ingredients. Simmer for 15 minutes. Put\u003cbr\u003emeatballs and sauce into slow cooker\/Crock Pot. The sauce should\u003cbr\u003ecover the meat. Allow to simmer in slow cooker\/Crock Pot for\u003cbr\u003eat least 3 hours, however, the longer you let them simmer, the better\u003cbr\u003ethey are! 6 to 10 hours on low temperature is great. Stir them\u003cbr\u003eoccasionally. You may wish to add more ketchup, or V-8 juice - spice\u003cbr\u003ethem up if you like them hot.\u003cbr\u003eBEST DIP EVER\u003cbr\u003e* 1 (1 pound) package Velveeta\u003cbr\u003e* 1 can Chili - no beans\u003cbr\u003e* 1 pound medium or spicy sausage, browned and crumbled\u003cbr\u003eYou can heat this on the stove until the cheese melts and it all mixes\u003cbr\u003etogether OR I usually put it in the Crock Pot on low until blended and\u003cbr\u003ethen keep it there to serve.\u003cbr\u003eBLACK BEAN CHILI\u003cbr\u003e1 # dry black beans\u003cbr\u003e2 T. oil\u003cbr\u003e6 garlic cloves, minced or pressed\u003cbr\u003e2 onions, chopped\u003cbr\u003e1\/4 t. crushed red pepper flakes (more if you like hot food)\u003cbr\u003e1 T. chili powder\u003cbr\u003e1 T. ground cumin\u003cbr\u003e1 t. dried oregano\u003cbr\u003e1 bay leaf\u003cbr\u003e1 28 oz. can chopped tomatoes in juice\u003cbr\u003e1 T. soy sauce\u003cbr\u003e2 c. water\u003cbr\u003e6 oz. can tomato paste\u003cbr\u003e1 T. red wine vinegar\u003cbr\u003e2 cans contrasting beans (pinto, garbanzo, great northern, etc.)--\u003cbr\u003edrained and rinsed garnishes: grated cheese, sour cream, chopped\u003cbr\u003eparsley, onion, etc.\u003cbr\u003eRinse and sort the beans and place in the slow cooker\/Crock Pot with a\u003cbr\u003egenerous amount of water.\u003cbr\u003eCook on low overnight (no presoaking necessary). 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