Crock Pot Recipes Chicken Beef with Ground Beef for Two with Hamburger for Pork Chops Lasagna : Crock Pot Recipes Beef Crock Pot Recipes Chicken Beef With Ground Beef For Two With Hamburger For Pork Chops Lasagna For Kids Chicken And Rice

Saturday, 13 December 2014

Crock Pot Recipes Beef Crock Pot Recipes Chicken Beef With Ground Beef For Two With Hamburger For Pork Chops Lasagna For Kids Chicken And Rice

Crock Pot Recipes Beef Biography

Source(google.com.pk)

Ingredients

1 large onion, chopped $
2 pounds extra-lean (90%-93%) ground beef $
2 (28 oz.) cans crushed tomatoes $
1 teaspoon kosher salt $
8 ounces uncooked gemelli, cellentani or other corkscrew pasta
1/4 cup finely grated Parmesan cheese $
2 tablespoons chopped fresh basil
Freshly ground black pepper, to taste $
Preparation

Put onion in pot of slow cooker. Crumble ground beef on top and pour tomatoes over beef. Cover and cook for 4 hours on high or 8 hours on low. Break up any large pieces of beef with a wooden spoon. Season with salt. Remove half of sauce and reserve for another recipe; keep remaining sauce warm in slow cooker. (Makes about 2 1/2 quarts meat sauce.)

Bring a pot of salted water to a boil. Cook pasta according to package directions, stirring often, until al dente. Drain and transfer to four shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil and freshly ground pepper.

A little like a Mexican sloppy Joe, this juicy shredded beef is best sandwiched in crusty French rolls and topped with cabbage, red onion, sliced tomato, cilantro, and sour cream.
Prep and Cook Time: about 30 minutes, plus 8 to 10 hours in the slow-cooker. Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets. Save extra sauce from recipe to top Mexican rice or cooked pinto beans.

Ingredients
2 1/2 pounds boned beef chuck $
1 can (14 1/2 oz.) chopped tomatoes $
1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped $
3 cloves garlic, minced
2 tablespoons ground dried New Mexico chile or regular chili powder
1 tablespoon honey $
2 1/2 teaspoons kosher salt $
1 teaspoon ground cumin
2 cups beef broth $
Preparation

1. Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.

2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.

3. With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.