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Crockpot Recepies
Welcome to you all, as you reach here your search for a lip slurping recepie ends, we have this Crockpot Recepies, just for you. Try it now. This will surely make you crazy with its taste, do not wait anymore and be ready with all necessary ingredients that are needed to cook it. This is a quick recepie that takes really very short time to prepare and tasty too, so hurry up and cook it for your kids.. Now collect all ingredients mention over here and cook it as you cant stop yourself after first bite of Crockpot Recepies.
Crockpot Pork Tenderloin
Recepie Ingredients:
One Pork tenderloin
1/4 cup Flour
1 t. Chili powder
1 t. Onion powder
1 t. Garlic powder
1 t. Cayenne pepper
2 t. Veg. oil
Directions:
place flour and all other items on a dinner plate.
Mix them up well. Take pork tenderloin and seer it
in a skillet in veg. oil. Making sure all sides are
crispy and ends as well.(real high heat) then place
the tenderloin in the crockpot and cook on high for
3-4 hours or auto cook (if available) for the whole
day. You do not need to add any water or anything
else it will make its own juice.
Crockpot Tamale Pie
Recepie Ingredients:
2 c Chicken broth or bouillon
1 c Yellow cornmeal
1 tb Chopped fresh cilantro
1/2 lb Pork sausage
1 lb Stew meat cut into cubes
1 Onion, chopped
1/2 c Finely chopped celery
1 Mild green chile pepper, seeded and chopped
1/2 c Chopped sun-dried tomatoes
1 cn (8 oz) drained whole kernel Corn
1 cn (2 1/2 oz) sliced ripe Olives drained
1/2 ts Salt
1/8 ts Pepper
Directions:
Bring broth or bouillon to boil in medium saucepan.
Stirring constantly, slowly add cornmeal. Simmer
mixture 5 minutes, stirring often. Stir in cilantro.
Using a greased spatula, spread cornmeal mixture
on bottom and about 2 inches up sides of slow-cooker.
In large bowl, combine sausage, stew meat, onion,
celery, chile pepper, sun-dried tomatoes, corn,
sliced olives, salt and pepper. Carefully spoon
into center of cornmeal-lined pot. Cover and cook
on low setting 7 to 8 hours. Garnish with ripe olives,
if desired.
Makes 6 or 7 servings.
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