ALL of these recipes I copied from LOWCARBLUXURY.com and ALLRECIPES.com
They are thos awesome yummy rave review recipes I've found from the two websites mentioned above. Most of them are lowcarb and I am going to try them all this year :) Well, first I have to pass my 2nd INDUCTION/1st PHASE first. I did it once in May 2004 (with some cheat). I hope to do better this time (without cheat?)
Anyway...since May 2004 to September 2004, I've lost 15 lbs. I started to eat normal again in October and through out the year. I was going to stop (eating carb) if I gain too much but I haven't gained any. (Gain some lose some within one week)
I hope I can break that 15 lbs. stable weight loss to get close to my goal of 35 lbs. loss this year. So...only 20 lbs. more to go! Let's do it!
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Cinnamon Walnut Chews
Ingredients:
* 1 stick (1/4 lb) unsalted butter, softened
* 1/2 cup Brown Sugar Twin
* 1/2 cup Splenda
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1 cup Atkins bake mix
* 1 1/2 teaspoons cinnamon, divided
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
* 2 teaspoons seltzer water
* 1 cup lowcarb (Splenda Sweetened Darrel Lea) chocolate chips
* 1 1/2 cups chopped toasted walnuts
Preheat oven to 375ฐF.
Beat butter until fluffy. Beat in sweeteners, egg and vanilla. In second bowl, combine bake mix, salt and half of cinnamon. Gradually add dry ingredients to butter mixture. Add sour cream and seltzer. Stir in walnuts. Place by teaspoon, 1" apart on non-stick baking sheets. Sprinkle with remaining cinnamon. Bake at 375ฐF for 12 to 15 minutes until golden and slightly firm. Cool.
Makes 20-24 cookies. Approx. 2 carbs per cookie.
Atkins' Crustless Cheesecake
Ingredients:
* 12 oz cream cheese, softened
* 3 pkts Splenda® or Sweet-N-Low®
* 1 tsp. vanilla extract
* 1 Cup heavy cream
* 1/2 Cup fresh strawberries, quartered. (optional)
Combine cream cheese, sugar substitute, and vanilla extract in a bowl and mix well. Beat the heavy cream in a separate bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture.
Transfer the mixture to a large glass bowl and chill, covered with plastic wrap, for at least 25 minutes. Top with berries if you like. Serve immediately or store, covered with plastic wrap, in the refrigerator for up to 2 days.
Serves 8. 2.6 carbs per serving (7 carbs if using berries.)
Key Lime Cheesecake
Ingredients:
* 3 Tablespoons butter
* 1/2 cup ground almonds (or walnuts, or pecans)
* 2 Tablespoons Splenda
* 1 cup boiling water
* 1 small box (3 oz) lime sugarfree gelatin
(Use Cottee's Brand for Splenda sweetened version.)
* 1/2 pint heavy cream
* 8-oz package Philadelphia Cream Cheese
* 3 Tablespoons Nellie & Joe's Key West Lime Juice
* 1 cup Splenda
For Crust: Melt butter in a pie plate. Press in ground nuts mixed with 2 Tablespoons Splenda. Let chill in refrigerator.
Meanwhile, make filling: Mix water with lime sugarfree gelatin. Set in refrigerator to partially set up. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, key lime juice, and 1 cup Splenda until smooth. Very lightly mix in partially set lime gelatin. Fold in whipping cream. Pour into pie shell. Chill 2 to 3 hours.
Top with additional whipped cream if desired.
Peppermint Cheesecake
Ingredients for Crust:
* 1/2 cup almond flour
* 1/4 cup macadamia nut flour
* 1/4 cup pecan meal
* 1/4 cup Splenda
* 1 Pkt Sweet-N-Low or Cyclamate
(mixing sweeteners gives a sweeter, synergistic effect!)
* 4 Tablespoons butter, melted
Ingredients for Cheesecake Filling:
* Peppermint Cheesecake 5 pkg. (8-oz) Cream Cheese, softened
* 1 1/2 cups Splenda
* 1 teaspoon flour
* 2 teaspoons vanilla extract
* 2 teaspoons peppermint extract
* 3 eggs
* 1 cup Sour Cream
* 1 Tablespoon DaVinci Creme de Menthe sugar free syrup
* Red and Green Food Color
Prepare crust:
Melt butter in a small bowl. Add ground nuts and sweetener. Mix well. Press firmly into bottom of springform pan and refrigerate until firm.
Prepare filling:
Preheat oven to 350ฐF.
Beat cream cheese, Splenda, flour, vanilla and peppermint extract with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream.
Remove 2 (1/2-cup) portions of filling mix into two small bowls. Into one, add DaVinci Creme de Menthe syrup (and a drop or two of green food color if you like.) Mix well. Set aside. Into the other, add 1/2 tsp extra peppermint extract and 5 drops of red food color. Set aside.
Remove pan with crust from refrigerator. Pour white filling into/over crust, spreading to fill evenly. With a spoon, drop little blobs of the red and green mint filling mixtures from the small bowls over the top of the cheesecake, making sure they are as evenly spaced as possible. Run a table knife into and through the colored circles drawing the colors down into the cheesecake and making random swirling patterns. Be careful not to drag it down all the way to the crust, and don't over-mix. The idea is to create interesting swirls of red and green through the cake.
Bake at 350ฐF for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Approximately 110 net grams of carbohydrate in entire cheesecake. With 16 servings, this is 6.8g net carbs per slice.
Low Carb Cream Puffs
Ingredients for Cream Puff "Shells":
* 3/4 cup unsweetened soy milk
* 2 Tablespoons butter
* 1/4 cup Splenda
* 1/8 teaspoon salt
* 3/4 cup sifted soy flour
* 3 eggs
Combine milk, butter, Splenda and salt in heavy saucepan. Cook over medium heat until butter melts, stirring constantly. Add all the flour. Stir vigorously with wooden spoon until smooth and very thick (it doesn't form a ball like regular cream puffs, but it gets thick like pudding).
Turn off heat and beat in one egg. Beat well. Add other eggs one at a time and beat well after each. Let stand until cool.
Preheat oven to 450ฐF.
Divide batter evenly between 12 nonstick or sprayed muffin tins. Bake in 450ฐ oven 8 minutes. Turn heat to 350ฐ degrees and bake an additional 20 minutes. Cool on wire rack until cool enough to handle. Break off tops of puffs with a fork (like an English muffin) and allow to cool and dry.
Ingredients for Filling:
* 1 cup heavy whipping cream
* 1/2 pkg Jello Sugar Free white chocolate pudding mix
(or your favorite flavor for variation. Vanilla and Milk Chocolate are superb as well!)
Whip together until thick and smooth and fluffy. Divide evenly between cream puffs. Top with low carb chocolate sauce if desired.
Makes 12 Cream Puffs. 2.5 net grams of carbohydrate each.
Sernicki
3 8 oz. packs of cream cheese
1 cup Splenda
2 tsp vanilla extract
5 eggs
1. Beat together cream cheese and Splenda. Add extract. Add eggs, beating in one at a time.
2. Pour into 22 large paper cupcake cups (you must use the cupcake liners in this recipe) in cupcake pan, keeping the cups about 2/3 full of batter.
3. Preheat oven @ 300F.
4. Bake for 40 mins. Cool for 5 minutes.
Topping
1 cup sour cream
1/2 cup Splenda
1 tsp vanilla extract
1. Beat these 3 together.
2. Spoon a little onto each cupcake, where there should be a depression after the cream cheese cools.
3. Return to oven for 5 mins, the remove and cool.
Can top each with pecan or walnut half.
Makes 22
2 carbs each
Whipped Cream Frosting
Ingredients:
* 1 teaspoon Knox unflavored gelatin
* 1 Tablespoon DaVinci Gourmet Sugar Free Vanilla syrup*
* 1 cup heavy whipping cream
* 4 packets Splenda
Whipped Cream Frosting
Dissolve gelatin in DaVinci Vanilla. Add gelatin mixture and Splenda to whipping cream in a large, cold bowl (the bowl should be metal or glass - not plastic.) Whip mixture until stiff, but not dry.
Frost low carb cakes or cupcakes by spreading on, or by placing whipped cream frosting in a pastry bag to pipe pretty shapes all over the cake. Should last several days refrigerated.
Makes 2 cups whipped frosting. Total grams of carbohydrate in recipe: 9.
* NOTE: Change flavors of DaVinci Syrup to get different flavors and colors of frosting. With weaker flavors, use 2 Tablespoon DaVinci. You can even make maple frosting by using sugar free maple syrup!
Crockpot Chunky Beef & Pork Chili
Ingredients:
* 1 pound beef round steak
* 1 pound pork shoulder steak or loin chops
* 1 large onion, chopped
* 2 cloves garlic, finely chopped
* 15 ounces canned chunky tomato sauce
* 12 ounces thick and chunky salsa
* 2 teaspoons Mexican seasoning or chili powder
* 1 medium green bell pepper, chopped
* Sour cream (optional)
* Cheddar cheese (optional)
* Eden Black soy beans, drained (optional)
Remove excess fat from beef and pork. Cut into 3/4-inch pieces.
Mix beef, pork and remaining ingredients except bell pepper, sour cream, cheese and soy beans in crockpot (3 1/2-6 qt.)
Cover and cook on low heat 8-10 hours or until pork is tender. Stir in bell pepper and beans. Cover and cook on low 15-30 minutes or until bell pepper is tender. Serve chili topped with sour cream and cheese if desired.
Serves 6. 7.6 net grams of carbohydrate per serving.
Terry's Cilantro Cream Chicken
Ingredients:
* 4 boneless chicken breasts
* 3-oz. pkg. cream cheese
* 3/4 cup heavy whipping cream
* Juice of 1 lime (or 1 Tbsp.)
* McCormick's Rotisserie seasoning to taste (or other no-sugar brand)
* Salt & pepper to taste
* 3 Tablespoons Butter
* 1/2 cup chopped (fresh) cilantro
Brown chicken in butter, seasoning chicken while browning. Remove chicken from skillet when browned. Add cream cheese cubes and heavy cream. Add lime juice and chopped cilantro. Return chicken to skillet. Cover and cook on low for 15 minutes.
Serves 4. 1.9 net grams of carbohydrate per serving.
Note: This recipe comes from Terry Huey with our thanks!
Parmesan Cheese Puffs
Ingredients:
* 2 large egg whites
* 1 cup freshly grated Parmesan
* a pinch cayenne
* vegetable oil for deep-frying
Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.
In a 3-quart heavy kettle heat 1 inch oil to 375ฐF. Working in batches, fry balls, turning them until golden - about 2 minutes. Transfer to paper towels to drain.
Makes 20 Puffs. .5 net grams of carbohydrate per serving.
Awesome Slow Cooker Pot Roast
This is a very easy recipe for a delicious pot roast. It
makes its own gravy. It's designed especially for the
working person who does not have time to cook all day, but it
tastes like you did. You'll want the cut to be between 5 and
6 pounds. Prep Time: approx. 10 Minutes. Cook Time:
approx. 8 Hours . Ready in: approx. 8 Hours 10 Minutes. Makes
12 servings.
Printed from Allrecipes, Submitted by Brenda Arnold
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (1 ounce) package dry onion
soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
1 In a slow cooker, mix cream of mushroom soup, dry onion
soup mix and water. Place pot roast in slow cooker and coat
with soup mixture.
2 Cook on High setting for 3 to 4 hours, or on Low
setting for 8 to 9 hours.
Barbecued Beef
This dish is zesty and yummy! It is very easy to make, as
well as very deserving of 3 exclamation points!!! Spoon
meat onto toasted sandwich buns, and top with additional
barbecue sauce. Prep Time: approx. 20 Minutes. Cook Time:
approx. 10 Hours . Ready in: approx. 10 Hours 20 Minutes.
Makes 12 servings.
Printed from Allrecipes, Submitted by Corwynn Darkholme
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared
Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast
Directions
1 In a large bowl, combine ketchup, brown sugar, red wine
vinegar, Dijon-style mustard, Worcestershire sauce, and liquid
smoke. Stir in salt, pepper, and garlic powder.
2 Place chuck roast in a slow cooker. Pour ketchup
mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3 Remove chuck roast from slow cooker, shred with a fork,
and return to the slow cooker. Stir meat to evenly coat
with sauce. Continue cooking approximately 1 hour.
Awesome Roast Beef
This rump roast in mushroom soup and beef broth is tender
and very moist. It's made in the slow cooker, and is very
easy to make. Raw vegetables, such as carrots and potatoes,
may be added at the start of the cooking time, if desired.
My whole family loves this recipe. The leftovers also
make great roast beef sandwiches. Prep Time: approx. 15
Minutes. Cook Time: approx. 8 Hours . Ready in: approx. 8 Hours
15 Minutes. Makes 6 to 8 servings.
Printed from Allrecipes, Submitted by Dawn
3 pounds rump roast
1 (10.75 ounce) can condensed
cream of mushroom soup
1 (10.5 ounce) can condensed
beef broth
Directions
1 Place rump roast in a slow cooker. Pour in condensed
cream of mushroom soup and condensed beef broth. Cook on LOW
for about 8 hours.
Slow Cooker Chicken Taco Soup
You can call this soup or chili, but either way it is
wonderful! This recipe is also very adaptable to your personal
taste. I recommend using Bill Echols Taco Seasoning from this
website. Serve topped with shredded Cheddar cheese, a dollop of
sour cream, and crushed tortilla chips, if you like. I hope
you enjoy! Prep Time: approx. 15 Minutes. Cook Time:
approx. 7 Hours . Ready in: approx. 7 Hours 15 Minutes. Makes
8 Servings (8 servings).
Printed from Allrecipes, Submitted by LANDMARKPATTI
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel
corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or
bottle beer
2 (10 ounce) cans diced
tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless
chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
1 Place the onion, chili beans, black beans, corn, tomato
sauce, beer, and diced tomatoes in a slow cooker. Add taco
seasoning, and stir to blend. Lay chicken breasts on top of the
mixture, pressing down slightly until just covered by the other
ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2 Remove chicken breasts from the soup, and allow to cool
long enough to be handled. Stir the shredded chicken back
into the soup, and continue cooking for 2 hours. Serve
topped with shredded Cheddar cheese, a dollop of sour cream,
and crushed tortilla chips, if desired.
Amazing Pork Tenderloin in the Slow Cooker
This will melt in your mouth! This pork tenderloin soaks
up the yummy juices as it cooks. Make sure to serve up
the au jus on the side - its amazing! This recipe is so
simple, you will love it! Prep Time: approx. 15 Minutes. Cook
Time: approx. 4 Hours . Ready in: approx. 4 Hours 15
Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by LLAU
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry
onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper
to taste
Directions
1 Place pork tenderloin in a slow cooker with the
contents of the soup packet. Pour water, wine, and soy sauce
over the top, turning the pork to coat. Carefully spread
garlic over the pork, leaving as much on top of the roast
during cooking as possible. Sprinkle with pepper, cover, and
cook on low setting for 4 hours. Serve with cooking liquid
on the side as au jus.
Baked Slow Cooker Chicken
Baked chicken in a slow cooker for busy people! Put the
chicken on in the morning, and have golden brown baked chicken
for dinner. Prep Time: approx. 20 Minutes. Cook Time:
approx. 10 Hours . Ready in: approx. 10 Hours 20 Minutes.
Makes 6 servings.
Printed from Allrecipes, Submitted by 'Cotton' Couch
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Directions
1 Wad three pieces of aluminum foil into 3 to 4 inch
balls, and place them in the bottom of the slow cooker.
2 Rinse the chicken, inside and out, under cold running
water. Pat dry with paper towels. Season the chicken with the
salt, pepper and paprika, and place in the slow cooker on
top of the crumbled aluminum foil.
3 Set the slow cooker to High for 1 hour, then turn down
to Low for about 8 to 10 hours, or until the chicken is
no longer pink and the juices run clear.
Slow Cooker Barbeque
This is an old recipe my mom used to make for us kids. It
is so good it almost melts in your mouth! Serve on sub
rolls. Prep Time: approx. 10 Minutes. Cook Time: approx. 9
Hours . Ready in: approx. 9 Hours 10 Minutes. Makes 8
servings.
Printed from Allrecipes, Submitted by Brandy
1 (3 pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 (18 ounce) bottle barbeque sauce
Directions
1 Place roast into slow cooker. Sprinkle with garlic
powder and onion powder, and season with salt and pepper.
Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2 Remove meat from slow cooker, shred, and return to slow
cooker. Cook for 1 more hour. Serve hot.
Easy Slow Cooker French Dip
This makes a delicious French dip sandwich, perfect for
the working mom! Nobody, not even teetotalers, have been
able to detect the presence of beer in this recipe, but it
adds a wonderful flavor! French fries make a great side
dish, and they are good for dipping, too. Prep Time: approx.
10 Minutes. Cook Time: approx. 7 Hours . Ready in:
approx. 7 Hours 10 Minutes. Makes 9 servings.
Printed from Allrecipes, Submitted by Robyn Bloomquist
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed
French onion soup
1 (12 fluid ounce) can or
bottle beer
6 French rolls
2 tablespoons butter
Directions
1 Trim excess fat from the rump roast, and place in a
slow cooker. Add the beef broth, onion soup and beer. Cook
on Low setting for 7 hours.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Split French rolls, and spread with butter. Bake 10
minutes, or until heated through.
4 Slice the meat on the diagonal, and place on the rolls.
Serve the sauce for dipping.
Slow Cooker Italian Beef for Sandwiches
This makes a sandwich similar to one I used to get at a
local restaurant when I lived in a suburb of Chicago. My all
time favorite! Serve on crusty rolls with roasted sweet or
hot peppers, if desired. Prep Time: approx. 15 Minutes.
Cook Time: approx. 12 Hours . Ready in: approx. 12 Hours 15
Minutes. Makes 10 servings.
Printed from Allrecipes, Submitted by Maureen
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry
Italian-style salad dressing mix
1 (5 pound) rump roast
Directions
1 Combine water with salt, ground black pepper, oregano,
basil, onion salt, parsley, garlic powder, bay leaf, and
salad dressing mix in a saucepan. Stir well, and bring to a boil.
2 Place roast in slow cooker, and pour salad dressing
mixture over the meat.
3 Cover, and cook on Low for 10 to 12 hours, or on High
for 4 to 5 hours. When done, remove bay leaf, and shred
meat with a fork.
Slow Cooker Beef Stroganoff I
This is an easy variation of a favorite. I used to
prepare it the traditional way, with sour cream, but I didn't
have any one night, so I used cream cheese instead. My
husband and I liked it even better! Serve over hot, cooked egg
noodles or rice. Prep Time: approx. 10 Minutes. Cook Time:
approx. 8 Hours . Ready in: approx. 8 Hours 10 Minutes. Makes
4 servings.
Printed from Allrecipes, Submitted by Jessica
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed
golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Directions
1 In a slow cooker, combine the meat, soup, onion,
Worcestershire sauce and water.
2 Cook on Low setting for 8 hours, or on High setting for
about 5 hours. Stir in cream cheese just before serving.
Slow Cooker Lemon Garlic Chicken II
Seasoned, browned chicken breasts slow cooked with lemon
juice, garlic, and chicken bouillon. A wonderful 'fix and
forget' recipe that is easy and pleases just about everyone.
Great served with rice or pasta, or even alone. Prep Time:
approx. 15 Minutes. Cook Time: approx. 3 Hours 15 Minutes.
Ready in: approx. 3 Hours 30 Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Carla Joy
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless
chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley
Directions
1 In a bowl, mix the oregano, salt, and pepper. Rub the
mixture into chicken. Melt the butter in a skillet over medium
heat. Brown chicken in butter for 3 to 5 minutes on each
side. Place chicken in a slow cooker.
2 In the same skillet, mix the water, lemon juice,
garlic, and bouillon. Bring the mixture to boil. Pour over the
chicken in the slow cooker.
3 Cover, and cook on High for 3 hours, or Low for 6
hours. Add the parsley to the slow cooker 15 to 30 minutes
before the end of the cook time.
Slow Cooker Pork
A very simple recipe that can be adjusted for heat. Serve
with warm tortillas and your choice of garnishes, such as:
lettuce, grated cheese, chopped onions, guacamole, salsa, sour
cream, and olives. Prep Time: approx. 5 Minutes. Cook Time:
approx. 8 Hours . Ready in: approx. 8 Hours 5 Minutes. Makes 8
servings.
Printed from Allrecipes, Submitted by Virginia
3 pounds pork shoulder
2 (1 ounce) packages taco
seasoning mix
chili powder to taste
crushed red pepper to taste
Directions
1 Place pork shoulder in a slow cooker with taco
seasoning. If desired, add chili powder and/or red pepper flakes.
Add water until meat is covered. Place lid on pot and
cook on low for 8 hours.
2 Remove pork shoulder from pot and shred.
BBQ Pork for Sandwiches
This is so easy and very tasty. Serve on buns with French
fries or potato chips. Prep Time: approx. 15 Minutes. Cook
Time: approx. 4 Hours 30 Minutes. Ready in: approx. 4 Hours
45 Minutes. Makes 12 servings.
Printed from Allrecipes, Submitted by KK
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
1 Pour can of beef broth into slow cooker, and add
boneless pork ribs. Cook on High heat for 4 hours, or until
meat shreds easily. Remove meat, and shred with two forks.
It will seem that it's not working right away, but it will.
2 Preheat oven to 350 degrees F (175 degrees C). Transfer
the shredded pork to a Dutch oven or iron skillet, and
stir in barbeque sauce.
3 Bake in the preheated oven for 30 minutes, or until
heated through.
Barbeque Pork Two Ways
Easy and Delicious! Pork shoulder, slow cooked or
simmered on the stove top with onion and spices. Serve hot in
sandwich buns. Prep Time: approx. 15 Minutes. Cook Time:
approx. 8 Hours . Ready in: approx. 8 Hours 15 Minutes. Makes
8 servings.
Printed from Allrecipes, Submitted by Kimber Maurine
2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
Directions
1 Cut boneless pork shoulder crosswise into 1/4 inch
slices. Partially freezing it will make slicing easier.
2 In the slow cooker, combine sliced pork, onion, garlic,
brown sugar, dry mustard, salt, pepper, ketchup, and
Worcestershire sauce; mix well, and cover. Cook on Low, stirring
occasionally, for 6 to 8 hours or until the meat is tender.
OR
In a Dutch oven or large saucepan, combine pork, onion,
garlic, brown sugar, dry mustard, salt, pepper, ketchup, and
Worcestershire sauce; mix well. Bring to a boil, reduce heat, and
cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours
or until pork is tender.
Slow Cooker Pepper Steak
Very tender and flavorful, this recipe is one of our
family's favorites. It's great to make ahead of time in the
slow cooker and then serve over rice, egg noodles, or chow
mein. Prep Time: approx. 20 Minutes. Cook Time: approx. 4
Hours 10 Minutes. Ready in: approx. 4 Hours 30 Minutes.
Makes 6 servings.
Printed from Allrecipes, Submitted by Marge
2 pounds beef sirloin, cut
into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers,
roughly chopped
1 (14.5 ounce) can stewed
tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Directions
1 Sprinkle strips of sirloin with garlic powder to taste.
In a large skillet over medium heat, heat the vegetable
oil and brown the seasoned beef strips. Transfer to a slow cooker.
2 Mix bouillon cube with hot water until dissolved, then
mix in cornstarch until dissolved. Pour into the slow
cooker with meat. Stir in onion, green peppers, stewed
tomatoes, soy sauce, sugar, and salt.
3 Cover, and cook on High for 3 to 4 hours, or on Low for
6 to 8 hours.
Marinated Pork Strips
An easy and unique use of pork; it always gets rave
reviews. Prep Time: approx. 5 Minutes. Cook Time: approx. 45
Minutes. Ready in: approx. 3 Hours 55 Minutes. Makes 8
servings.
Printed from Allrecipes, Submitted by Rhoda McIntosh
1/2 cup soy sauce
3 tablespoons white sugar
2 tablespoons minced onion
2 cloves garlic, minced
2 teaspoons ground ginger
1/4 cup sesame seeds
2 tablespoons vegetable oil
1 pound pork tenderloin
Directions
1 In a medium dish or bowl, mix together soy sauce,
sugar, onion, garlic, ginger, sesame seeds, and oil. Add
pork, and turn to coat. Cover, and refrigerate for 3 hours,
turning and basting often.
2 Preheat oven to 375 degrees F (190 degrees C).
3 Remove pork from marinade, reserving marinade, and
transfer to a lightly greased 9x13 inch baking dish. Bake for
45 minutes. Cut into 1/4 inch thick slices.
4 While the meat is roasting, boil reserved marinade for
3 to 5 minutes. Serve with pork strips.
