crockpot recepies

Crockpot Recepies

crockpot recepies crockpot recepies

Practice makes you perfect, but it is thing of past as we are bringing you most easiest ways of preparing Crockpot Recepies, in very first attempt you can make it delicious by simply following the instructions give here. This will surely make you crazy with its taste, do not wait anymore and be ready with all necessary ingredients that are needed to cook it. You will never forget the taste of this recepie as its crispy gradients will melt on your tongue and add a new taste. Try now Crockpot Recepies and please write us back about the response of your guests or family about the recepie, as we really need your support to make all recepie more tasty

Crockpot Pork Tenderloin

Recepie Ingredients:

One Pork tenderloin
1/4 cup Flour
1 t. Chili powder
1 t. Onion powder
1 t. Garlic powder
1 t. Cayenne pepper
2 t. Veg. oil

Directions:

place flour and all other items on a dinner plate. Mix them up well. Take pork tenderloin and seer it in a skillet in veg. oil. Making sure all sides are crispy and ends as well.(real high heat) then place the tenderloin in the crockpot and cook on high for 3-4 hours or auto cook (if available) for the whole day. You do not need to add any water or anything else it will make its own juice.

Crockpot Tamale Pie

Recepie Ingredients:

2 c Chicken broth or bouillon
1 c Yellow cornmeal
1 tb Chopped fresh cilantro
1/2 lb Pork sausage
1 lb Stew meat cut into cubes
1 Onion, chopped
1/2 c Finely chopped celery
1 Mild green chile pepper, seeded and chopped
1/2 c Chopped sun-dried tomatoes
1 cn (8 oz) drained whole kernel Corn
1 cn (2 1/2 oz) sliced ripe Olives drained
1/2 ts Salt
1/8 ts Pepper

Directions:

Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring often. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker. In large bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and cook on low setting 7 to 8 hours. Garnish with ripe olives, if desired.
Makes 6 or 7 servings.

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