20594 slow cooker spicy country Recipes

water, chicken bouillon cube, dried black-eyed peas , sorted and rinsed, onion, diced, garlic cloves, diced, red bell pepper, stemmed, seeded, and diced, jalapeno chile, seeded and minced, diced ham, bacon, chopped, cayenne pepper, cumin, salt , to taste, ground black pepper

chicken legs with thigh (about 4 oz each), petite cut diced tomatoes with jalapeno peppers, creamy peanut butter

unsalted butter, in small pieces, plus more for the cooker, dark brown sugar , plus for lining the cooker, dark rum, ripe medium bananas, peeled and halved lengthwise (about 6), cake flour, baking powder, ground cinnamon, ground nutmeg, fine salt, unsalted butter, softened (1/2 stick), sugar, egg, at room temperature, egg yolk, at room temperature, whole milk, at room temperature, ice cream , for serving

onion, finely chopped (1/2 cup), ketchup, cider vinegar, brown sugar, kosher salt, worcestershire sauce, ground dried chipotle powder (www.penzeys.com is a good source), dried oregano, country-style pork ribs

bone-in country ham, apple cider , or as needed, brown sugar, maple syrup, ground cinnamon, ground nutmeg, ground ginger, vanilla extract (optional), peel

ketchup, chili sauce, water, red wine vinegar, lemon juice, worcestershire sauce, hot sauce, dijon mustard, chili powder, garlic powder, celery seed, ground black pepper, brown sugar, country style pork ribs, onion, sliced into rings, red bell pepper, cut into rings

vegetable oil, country style pork ribs, onion, chopped, roasted chicken , deboned and shredded, diced tomatoes, ketchup, steak sauce, cider vinegar, worcestershire sauce, hot sauce, lemon, juiced, cubes chicken bouillon, ground black pepper, whole kernel corn, undrained, frozen lima beans, thawed

pork butt or 2 -3 lbs pork loin or 2 -3 lbs boneless country-style ribs, water, taco seasoning mix

red potatoes, peeled and sliced into 1 inch slices, country ham, diced, sliced green onion, heavy cream, water, milk, shredded smoked gouda cheese, ground black pepper, velveeta cheese, cubed, butter or 1/4 cup margarine, chopped green onion, for garnish

canola oil, bone-in beef chuck short ribs, onions, peeled and quartered, carrots, cut into large chunks, parsnips, cut into large chunks, turnips, peeled and cut into large chunks, fresh rosemary, fresh thyme, fresh parsley, stems and leaves separated, worcestershire sauce, spicy brown mustard, dark stout beer , such as guinness, kosher salt, black pepper

refried beans , (16oz each), taco seasoning mix , about 1 1/4 oz, chopped onion, monterey jack cheese, shredded, a few drops tabasco sauce , to taste, chopped jalapeno or mild chilies, to taste

pork roast, chopped, onion, chopped, garlic, chopped, chopped green chiles, green enchilada sauce, chicken broth, add water to cover the mixture by a few inches, salsa (i use a spicy green chile 1), chopped or diced tomatoes, mexican hominy (white ), cumin, oregano, coriander, cinnamon, spice, salt and pepper, a few handfuls of chopped cilantro, a sprinkling of tapioca (for thickening), a sprinkling of yellow cornmeal (for thickening)

pinto beans, kidney beans, ground beef, chili seasoning mix, cheyenne pepper, spicy diced tomatoes, whole onion chopped

chopped or shredded barbecue pork, pork and beans, undrained, diced tomatoes with green peppers and onions, drained, spicy brown mustard, brown sugar, worcestershire sauce, molasses (optional)

unsalted butter, in small pieces, plus more for the cooker, dark brown sugar , plus for lining the cooker, dark rum, ripe medium bananas (about 6), peeled and halved lengthwise, cake flour, baking powder, ground cinnamon, ground nutmeg, fine salt, unsalted butter, softened (1/2 stick), sugar, egg, at room temperature, egg yolk, at room temperature, whole milk, at room temperature, ice cream for serving

dark brown sugar, rolled oats, all-purpose flour, baking powder, freshly ground allspice, freshly grated nutmeg, kosher salt, unsalted butter, at room temperature, plus extra for the cooker, frozen peach slices

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.

all-purpose flour, yellow cornmeal, salt and pepper (optional), cube steaks, vegetable oil, country gravy mix (i use mccormick s), milk, cayenne pepper