1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well combined. Place chicken in a 3 1/2-quart (or larger) slow cooker/Crock Pot and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
Sprinkle rabbit with salt, pepper and paprika. Place in crock-pot. Mix wine, cream of mushroom soup, Worcestershire sauce and chopped onion. Heat and pour over rabbit. Cover and cook on low setting for 7 to 8 hours adding water if necessary.
2 tablespoons oil
1 cup thinly sliced mushrooms
2 teaspoons salt
4 pounds beef, short ribs, cut into 3″ pcs
1/8 teaspoon salt
1 cup sour cream
1/2 teaspoon pepper, black
2 tablespoons parsley, fresh, minced
3 cups onion, sliced
1/4 cup water or red wine
Set a large skillet over medium-high heat. When it is sizzling hot, sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown well on all sides. Season the meat with pepper, and turn into a bowl. Add the oil to the skillet and saute the onion for about 3 minutes; then turn into the slow-cooker. Swirl the water in the still hot skillet and scrape up the pan juices. Turn into the slow-cooker with the meat. Cover and cook on Low for 8 to 10 hours, or until the meat is very tender.
In meduim skillet, over medium-high heat, saute the mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking liquid; stir constantly for about 5 minutes, when excess liquid has evaporated. Add 1/8 teaspoon salt. Arrange the short ribs on a heated serving platter and turn the cooking liquid into the mushroom skillet. Simmer, scraping up the pan juices, until the sauce is reduced and thickened. Remove skillet from the heat. Stir in the sour cream; return to the heat just long enough to thoroughly warm the sauce. Then pour over the meat and sprinkle with parsley.
2 lb. stew beef
1 – 14 1/2 oz. can of italian stewed tomatoes
1/2 cup red wine
1 – 2lb. bag of baby potatoes
3 cloves garlic minced
1 tsp each of oregano, cumin and chili powder
1/2 c. bbq sauce
1/4 c. salsa
2 c. frozen corn
l tsp. salt
1/8 tsp pepper
2 tb. flour or cornstarch
Mix salt/pepper/flour with beef and brown beef in 1 Tbsp. of oil in skillet. When browned on all sides, remove from pan and set aside. Place baby potatoes in the bottom of the slow cooker/Crock Pot. Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours, Add corn during the last hour, If it is too thin, thicken with cornstarch and water mixture.