5420 slow ale hotpot Recipes

ale, apple cider, port, lemonade, light brown sugar, apple, diced, whole allspice, cinnamon sticks, ground cardamom, garnish: lemon wedges, cinnamon sticks (optional)

boneless pork shoulder, well trimmed, mccormick slow cookers bbq pulled pork seasoning, ketchup, brown sugar, cider vinegar

italian rope sausage, cut into 1-inch chunks, bell peppers , cut into strips, yellow onion, sliced 1/2-inch thick, stewed tomatoes, tomato paste, oregano , and, parsley , or, mccormick slow cookers italian herb chicken seasoning

black beans go into the slow cooker with an army of flavorful ingredients. so why is the result so often a dull, muddied mess here s what we discovered, test kitchen discoveries, build assertive flavor , start by sauteing chopped onion, bell pepper, garlic, and jalapenos in a dutch oven; beginning the saute with bacon fat, rather than the usual oil, also helps amplify the meaty richness of the chili., test kitchen likes to saute spices to intensify their flavor. when the vegetables are tender, add 1/4 cup of chili powder, plus cumin and oregano, and let the spices bloom in the hot pan., while ham hocks traditionally add flavor and a few shreds of meat to the chili, we wanted enough meat to chew on. we opted for the salty richness a small smoked ham lent to the chili as it cooked; removing the ham at the end of cooking and chopping it provided plenty of meat., dried beans added to the slow cooker at the outset were still too hard by the time the chili was done. to speed up the cooking, we simmer the beans in the dutch oven for 15 minutes before transferring the contents to the slow cooker.

chili beans, dark red kidney beans, cannellini beans, diced tomatoes and green chilies, tomato sauce, mushroom stems and pieces, tomato paste, jalapeno peppers, red bell pepper, orange bell pepper, green bell pepper, purple onion, amber ale, original chili seasoning mix, lean ground turkey, montreal brand steak seasoning, hot salt, red pepper flakes

vegetable oil for frying, flour, cornmeal, garlic salt, garlic powder, ground cinnamon, brown ale (such as newcastle ), cod fillets, cut into pieces

unsalted butter, leek, white and light green part only, carrot, peeled and cut into 1/2-inch dice, stalk celery, cut into 1/2-inch dice, salt & freshly ground black pepper, all-purpose flour, dry mustard, chicken stock or 4 cups prepared broth, bass ale or 12 oz newcastle ale, shredded sharp cheddar cheese, freshly grated parmesan cheese, cayenne pepper, worcestershire sauce, chopped fresh flat-leaf parsley

chopped tomato, ale or 1 cup beer, bottled clam juice, chopped fresh parsley, fresh lemon juice, bottled minced garlic, mussels , scrubbed and debearded (about 40 ), french baguette (1/2-inch-thick slices diagonally cut )

chicken pieces, bone-in and skin on, kosher salt, freshly ground black pepper, vegetable oil, onions, medium dice, garlic, peeled and roughly chopped, good-quality ale, tomato paste (about 1/2 small can), crushed tomatoes, carrots (about 6 small ), peeled and chopped into 3/4 to 1-inch pieces, fresh thyme, pitted dried plums

chopped tomato, ale or beer, bottled clam juice, chopped fresh parsley, fresh lemon juice, bottled minced garlic, mussels , scrubbed and debearded (about 40 ), thick) slices diagonally cut french bread baguette

warm beer or ginger ale (70o to 80o), water (70o to 80o), vegetable oil, sugar, salt, king arthur unbleached bread flour, active dry yeast

water, dried chickpeas , sorted and rinsed, baking soda, special equipment : a 2 1/2-quart slow cooker

dried multi-bean mix or great northern beans, picked over and rinsed, pearl barley, garlic , smashed, carrots, roughly chopped, ribs celery, roughly chopped, onion, roughly chopped, bay leaf, kosher salt, dried italian herb blend, freshly ground black pepper, dried porcini mushrooms, crumbled if large, optional, whole tomatoes , with juice, cleaned baby spinach leaves (about 3 oz), freshly grated parmesan balsamic vinegar, for drizzling, extra-virgin olive oil, for drizzling, special equipment : slow cooker

just about every barbecue joint we have ever been to serves some form of baked beans. each is a little different--according to the pitmaster s whims--though they all share a pretty similar sweet, smoky flavor. we wanted to make our own version of barbecued beans at home in a slow cooker. here s what we discovered, choose small white beans and soak them overnight for the creamiest, most tender texture., add smoky flavor via fine-chopped bacon. there s no need to saute it; it will dissolve into the beans during the long, slow simmer., add lots of onions and garlic and saute them before assembling all the ingredients in the slow cooker. many slow cooker recipes skip this step for convenience s sake, but we think the rich flavor the step generates is well worth the extra effort., blend barbecue sauce and an unexpected ingredient, coffee, for a deep, resonant flavor. reserve the coffee until the beans have cooked; otherwise it will make the beans taste bitter., add a little barbecue sauce and mustard (along with the coffee) to the beans just before serving for an accent.

beef top sirloin steak cut into thin strips, olive oil, water, beef stroganoff seasoning for the slow cooker, sliced baby portobello mushrooms, onion chopped, butter, beef broth or port wine, ground mustard, sugar, sour cream, egg noodles

beef stew meat, cream of mushroom soup, dry onion soup mix, onion, minced, garlic cloves, minced, sliced cremini mushrooms, ginger ale

baxters royal game soup, approx 2lbs of diced stewing beef, guinness/ stout or your favorite ale type beer, swede, carrots, potatos, onions, parsnips (my addition, as i love them!), garlic, gravy browning, dried mixed herbs, salt and pepper to season, oil or butter for browning beef and onions, hp sauce

heads endive, butter , plus 2 tbsp, salt and pepper, sugar, dark ale beer , plus 2 cups, vegetable oil, beef tenderloin, dark belgium ale, red onion, sliced, dry wild mushrooms , soaked in 1 cup dark ale beer, brown veal stock, heavy cream