25438 crock split ham kit Recipes
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split peas, cold water, beef or 1 can chicken broth and11 Moresplit peas, cold water, beef or 1 can chicken broth, ham bone, onion, chopped (1 1/2 cups), chopped celery, potato, finely chopped, carrot, finely chopped, minced garlic, crushed rosemary (optional), salt, ground black pepper, bay leaf, sliced hot dogs or smoked sausage (optional)5 hour 20 min, 14 ingredients
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split peas or 1/2 cup yellow, celery, finely diced and11 Moresplit peas or 1/2 cup yellow, celery, finely diced, onion, finely diced, carrot, finely diced, potato, diced, flour, soup stock, beef bones or turkey leg, celery rib, chopped, onion, chopped, bay leaves, thyme3 hour 45 min, 13 ingredients
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My Favourite Crock Pot Ham and Scalloped Potatoeswater, cream of tartar, potatoes, chopped onion and7 Morewater, cream of tartar, potatoes, chopped onion, salt and pepper, to sprinkle, flour, salt, white pepper, milk, grated cheddar cheese, cubed boneless smoked ham5 hour 20 min, 11 ingredients
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Currant Top Crock Pot Hamcooked ham, vinegar, whole cloves (can add more ) and3 Morecooked ham, vinegar, whole cloves (can add more ), dry mustard, currant jelly, ground cinnamon6 hour 5 min, 6 ingredients
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Cola Crock-Pot Hamlight brown sugar, dry mustard, horseradish and2 Morelight brown sugar, dry mustard, horseradish, cola (not diet ), precooked ham6 hour , 5 ingredients
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Split Pea Soupsplit peas (lentils are good also), ham hock and3 Moresplit peas (lentils are good also), ham hock, minced carrot, minced celery, minced onion1 hour 10 min, 5 ingredients
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Ham And Scalloped Potatoes In The Crock Potham, potatoes peeled and thinly sliced and3 Moreham, potatoes peeled and thinly sliced, white onions peeled and thinly sliced, grated cheddar cheese, cream of celery soup3 min, 5 ingredients
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Split Pea Soupfat pork bouillon that stores in freezer in icecube form ... and2 Morefat pork bouillon that stores in freezer in icecube form these cubes come in handy when a dish is blah, or very quick hot and sour soup,.. party dips additions..., ham hocks (my faves are non-nitrated) put in a large pot, and cover with water. simmer, replacing water as necessary . cook the hocks until the meat floats and falls off the bones. when the bones are bare, refrigerate. after 12 to 24 hours, scrape off the layer of fat which has risen to the top., after the fat is removed , heat the stock + the chunks of meat, and discard any rind and bones. i next pour the stock/meat into icecube trays and freeze. when frozen hard, trnsfer the stock cubes into a freezer-safe container. ( i use gallon zip-locks).4 ingredients
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