Difficulty: **
This is a slow cooker recipe.
Ingredients:
2 tablespoons olive oil
One 3 to 4 lb. pork loin roast, tied
1 large sweet onion, coarsely chopped
salt and pepper
2 - 16 oz. cans of whole-berry cranberry sauce
Grated zest of 2 oranges (optional)
1 cup orange juice
2 teaspoons dried thyme leaves
1/2 cup beef broth
Spray the 5-7 qt. slow cooker with nonstick cooking spray.
Heat the oil in a large saute pan over high heat. Sprinkle the roast with 1 1/2 teaspoons salt and 1 teaspoon pepper and add to pan.
Saute the porch on all sides until brown. Transfer the roast to the slow cooker. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook the roast on high for 4 hours or low for 8 hours.
Transfer the roast to the cutting board and cover loosely with aluminum foil. Let the meat rest for 15 minutes. Skim off any fat from the top of the sauce remaining in slow cooker. Stir and season with salt and pepper.
Carve the roast and cover with some of the sauce. Serve the remaining sauce in a gravy boat on the side.
Peach-Butterscotch Sauce and Ice Cream
Difficulty: *
This is a great topping for ice cream. This recipe uses a slow cooker.
Ingredients:
1/2 cup peach nectar or apple juice
3 Tablespoons corn starch
3 - 16 oz. bags of frozen sliced peaches, defrosted (or 10 cups of large fresh ripe peaches)
3 cups sugar
2 tablespoons fresh lemon juice
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butterscotch Schnapps (more or less to personal taste)
Put the cornstarch and the peach nector into a 5-7 qt. cooker and stir to dissolve the cornstartch. Add remaining ingredients and stir well.
Cover the slow cooker and cook on high for 3 1/2 to 4 hours or on low for 8 hours until sauce is thick and glossy.
Remove from the slow cooker and allow to cool. Serve over ice cream or angel food cake. Sore in airtight container. Refrigerate the sauce for up to a week or freeze for up to 2 months.
This is a great topping for ice cream. This recipe uses a slow cooker.
Ingredients:
1/2 cup peach nectar or apple juice
3 Tablespoons corn starch
3 - 16 oz. bags of frozen sliced peaches, defrosted (or 10 cups of large fresh ripe peaches)
3 cups sugar
2 tablespoons fresh lemon juice
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butterscotch Schnapps (more or less to personal taste)
Put the cornstarch and the peach nector into a 5-7 qt. cooker and stir to dissolve the cornstartch. Add remaining ingredients and stir well.
Cover the slow cooker and cook on high for 3 1/2 to 4 hours or on low for 8 hours until sauce is thick and glossy.
Remove from the slow cooker and allow to cool. Serve over ice cream or angel food cake. Sore in airtight container. Refrigerate the sauce for up to a week or freeze for up to 2 months.
Fruited Wild Rice Pilaf
Difficulty: **
This is a slow cooker recipe.
Ingredients:
2 cups wild rice, rinsed with cold water and drained twice
1/2 stick butter
1 medium onion, finely chopped
3 stalks celery, finely chopped
1 teaspoon marjoram
4 to 5 cups chicken broth
1/2 cup finely chopped dried apricots
1/2 cup dried cranberries
1/2 teaspoon black pepper
1/2 cup sliced almonds, toasted
Coat the 5 to 7 qt. slow cooker with nonstick cooking spray.
Pour the rice into the slow-cooker. Melt butter in a large skillet over medium-high heat. Add the onion, celery, marjoram and saute until the vegetables are softened, about 4 minutes.
Transfer the vegetables to the slow cooker. Stir in the broth, apriocots, cranberries, and pepper. Cover and cook on high for 2 1/2 to 3 hours or on low for 7 hours, until rice is tender. Check at intervals to make sure there is still liquid in the slow cooker and add more broth as needed.
Uncover and cook on low for another 30 to 45 minutes. Stir in the almonds. (If you would like to toast the almonds, spread them on a cookie sheet and put them under the broiler for 1-2 minutes, stirring once.
This is a slow cooker recipe.
Ingredients:
2 cups wild rice, rinsed with cold water and drained twice
1/2 stick butter
1 medium onion, finely chopped
3 stalks celery, finely chopped
1 teaspoon marjoram
4 to 5 cups chicken broth
1/2 cup finely chopped dried apricots
1/2 cup dried cranberries
1/2 teaspoon black pepper
1/2 cup sliced almonds, toasted
Coat the 5 to 7 qt. slow cooker with nonstick cooking spray.
Pour the rice into the slow-cooker. Melt butter in a large skillet over medium-high heat. Add the onion, celery, marjoram and saute until the vegetables are softened, about 4 minutes.
Transfer the vegetables to the slow cooker. Stir in the broth, apriocots, cranberries, and pepper. Cover and cook on high for 2 1/2 to 3 hours or on low for 7 hours, until rice is tender. Check at intervals to make sure there is still liquid in the slow cooker and add more broth as needed.
Uncover and cook on low for another 30 to 45 minutes. Stir in the almonds. (If you would like to toast the almonds, spread them on a cookie sheet and put them under the broiler for 1-2 minutes, stirring once.
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