SLOW COOKER LOUISIANA RIBS (CAJUN STYLE)
Make this slow cooker ribs that have a touch of heat! No need for take out when you have a recipe like this up your sleeve.
Provided by Sarah Olson
Categories Main Course
Time 8h20m
Number Of Ingredients 18
Steps:
- Mix the dry rub ingredients in small bowl, and the barbecue sauce ingredients in a small bowl, set aside.
- Put the ribs on a large cutting board, flip them over so the curved side is up. Remove and discard the silver skin, I do this but getting my fingers under middle edge on one side and pulling up, most of the time I can get it off in one piece. Cut the ribs into 4 even portions. I do this because it fits nicely in the slow cooker.
- Using your hands rub the dry rub on the ribs on both sides. Place the rib pieces into the slow cooker that has been sprayed with non-stick cooking spray. Take half of the barbecue sauce and spread over the ribs (being careful not to contaminate the rest of the barbecue sauce with the raw meat, that sauce will be used later when the ribs are cooked.) Add the 1/2 cup water around the ribs.
- Cover and cook on Low for 8 hours without opening the lid during the cooking time.
- Brush the remaining barbecue sauce on the ribs.
- Enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 47 g, Protein 15 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 49 mg, Sodium 1967 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
SLOW COOKER LEAN PORK STROGANOFF
Slow Cooker Lean Pork Stroganoff is an easy and comforting dish ideal for those busy weekdays. It can be served over egg noodles or accompanied by a hard crusted bread.
Provided by Denise Browning
Categories Main Course
Time 4h20m
Number Of Ingredients 15
Steps:
- Place pork meat in a large bowl and reserve.
- Mix 1/4 cup of flour with 1 teaspoon of salt, pepper, and paprika in a small bowl. Dust mixture over the pork meat and mix well until pork pieces are covered with the flour mixture.
- Heat oil over medium-high heat in a large non-stick skillet. Add the pork meat and let brown for about 5-7 minutes, stirring occasionally.
- Transfer the pork meat to a slow cooker and add the onion and garlic. Reserve 1/2 cup of broth and add the rest to the slow cooker.
- Stir in the wine, tomato paste, and remaining 1 teaspoon of salt . Add the mushrooms and fresh thyme. Set the timer on high for 4 hours
- Remove thyme sprigs. Dissolve the remaining 2 Tablespoons of flour in the 1/2 cup reserved broth, stirring until no lumps of flour are found. Add to the slow cooker and stir until sauce thickens. Stir in sour cream/yogurt.
- Serve over egg noodles, or over white rice garnished with fresh parsley and accompanied by shoestring potatoes. Enjoy!
Nutrition Facts : Calories 319 kcal, Carbohydrate 8 g, Protein 30 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 99 mg, Sodium 1227 mg, Sugar 1 g, ServingSize 1 serving
PORK STROGANOFF
Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!
Provided by Sandi From CA
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
- Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
- Add mushrooms, red pepper and tomato and cook a further 2 minutes.
- Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
- FOR THE FETTUCCINE: Melt the butter in a frying pan.
- Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.
Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 12.8, Cholesterol 188.9, Sodium 364.6, Carbohydrate 60.1, Fiber 4.2, Sugar 4.8, Protein 43.4
CROCK POT PORK STROGANOFF
I put in random spices from my kitchen. Probably not all necessary. I used pork since I don't eat beef. Tasted hot and yummy. Note: I like things saltier than most people, so adjust to your taste.
Provided by MyraMedstudent
Categories One Dish Meal
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- combine all ingredients except noodles and sour cream in crock pot.
- 6 hours on high.
- take out pork & slice, then return to crock pot.
- Add sour cream & egg noodles and stir.
SHORT RIB STROGANOFF
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
- Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
- When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
- Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.
CAJUN SLOW-COOKER PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
CAJUN-STYLE COUNTRY RIBS
Super yummy and easy Cajun/Creole style pork ribs. Found recipe in, "Simple 1-2-3 Slow Cooker," cookbook.
Provided by Virginia Cherry Blo
Categories Sauces
Time 7h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine carrots, onion, bell peppers, garlic, and 2 tsp Cajun or Creole seasoning in slow cooker; mix well.
- Trim excess fat from ribs. Cut into individual riblets. Sprinkle 1 tbsp Cajun or Creole seasoning over ribs; place in slow cooker over vegetables. Pour tomatoes with juice over ribs (slow cooker will be full.) Cover; cook on LOW 6 to 8 hours or until ribs are fork tender.
- Remove ribs and vegetables from cooking liquid to serving platter. Let liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water, cornstarch, and remaining 1 tsp Cajun or Creole seasoning until smooth; stir into slow cooker. Cook, uncovered, on HIGH 15 to 30 minutes or until sauce is thickened. Return ribs and vegetables to sauce; carefully stir to coat. Serve with rice.
BAKED PORK STROGANOFF
This is a delicious stroganoff that makes a richer, browner gravy and uses pork loins. A good way to serve cheaper cuts of meat and still serve a delicous, hot meal.
Provided by Denise
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in a large skillet.
- Add pork loin and sprinkle with salt and half the pepper.
- Saute the pork loin at a medium-high heat until the bottom of the skillet starts to brown from the browned pork loin.
- Place pork loins in a shallow baking dish.
- Add the white wine or broth to the skillet, stirring to remove bits from bottom of the pan.
- Stir in the mushroom soup, the onion soup and the half cup of water.
- Mix well and pour over the pork loin in the baking dish.
- Sprinkle with the rest of the pepper and bake in a 350 degree oven for 15 minutes.
- Remove from oven and stir well, sprinkle with the remaining pepper and continue baking for another 15 minutes.
- Serve over the hot buttered pasta.
PORK STROGANOFF
This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.
Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
CREAMY PORK STROGANOFF
A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.
Provided by Brenda.
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Optional Marinade:.
- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
- Melt the butter and oil in heavy frying pan,(I use my dutch oven).
- Add onions and cook to soften for 3 - 4 minutes.
- Remove the onions with a slotted spoon to a small bowl.
- Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
- Add the creme fraiche and season with a little salt and freshly ground black pepper.
- Bring to vigorous simmer and cook until reduced to a creamy consistancy.
- Remove from heat and stir in heavy cream.
- Serve over a bed of rice or noodles.
MOM'S STOVETOP PORK RIBS
This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.
Provided by THELMALU99
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g
CAJUN ROASTED PORK LOIN
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Provided by Patti Terranova
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
- Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 7.4 g, Cholesterol 118.1 mg, Fat 24.5 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 9.3 g, Sodium 177.9 mg, Sugar 2.4 g
DARIA'S SLOW COOKER BEEF STROGANOFF
This is a delicious stroganoff recipe. It's very easy and very tasty, using round steak along with mushrooms, onions, and chives. Try serving it over hot, buttered noodles.
Provided by DARIA K
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 8h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
- In a small bowl, mix together the wine with the flour. Pour over the beef.
- Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 11.5 g, Cholesterol 93.8 mg, Fat 26.8 g, Fiber 1.3 g, Protein 27.2 g, SaturatedFat 13.5 g, Sodium 672.2 mg, Sugar 2.3 g
PORK STROGANOFF WITH THREE MUSTARDS
This is a simple twist on stroganoff which comes out delicious. It's really important to trim the pork well and get rid of all the silver skin.
Provided by A la Carte
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Trim the pork and cut into strips ¼"wide x3" long.
- Prepare the mushrooms and slice them thinly.
- In a small bowl, mix together the 3 mustards with the crème fraiche and when your ready to cook, take a large frying pan and heat the oil and butter together over medium heat.
- Add the onions and fry until they are soft.
- Remove the onions to a plate.
- Turn the heat up under the pan to high and when it is smoking, add the strips of pork and fry quickly, keep them moving, without burning.
- Add the mushrooms and toss around to cook briefly until the juices start to run.
- After that, return the onion to the pan and stir. Season well with salt and pepper, then add the wine and let it reduce slightly before adding the creme fraiche.
- Stir together and let the sauce bubble and reduce to half.
- Serve immediately, over rice, or as I do, over spinach.
Nutrition Facts : Calories 775.9, Fat 60.6, SaturatedFat 31.3, Cholesterol 267.2, Sodium 860.9, Carbohydrate 12.2, Fiber 2.4, Sugar 3.7, Protein 39.5
SLOW COOKER BEEF STROGANOFF
Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 11
Steps:
- Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
- Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
- About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.
Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
SLOW-COOKER SHORT RIB STROGANOFF
Create a simple dish full of complex flavors with Slow-Cooker Short Rib Stroganoff. Smoked paprika adds depth to the sauce of this short rib Stroganoff.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Mix 1/4 cup (4 Tbsp.) flour and 1 tsp. paprika. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.
- Place ribs in slow cooker; top with remaining paprika, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
- Remove ribs from slow cooker; skim surface of sauce. Remove and discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.
- Drain noodles; place in large serving bowl. Add meat mixture; stir.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 150 mg, Sodium 180 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 24 g
PORK STROGANOFF
Make and share this Pork Stroganoff recipe from Food.com.
Provided by Mimi Bobeck
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
- Remove and keep warm.
- In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
- Add the broth, tomato paste, lemon juice, tarragon and pepper.
- Simmer, uncovered, for 5 minutes.
- Return pork to the pan.
- Combine flour and sour cream; stir into pork mixture.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Sprinkle with parsley.
- Serve over noodles.
PORK STROGANOFF
Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!
Provided by RC2STEP
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g
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