Slow Cooker Pork Loin with Apple Juice Glaze
November 7, 2009
Slow Cooker Pork Loin with Apple Juice Glaze
What You Need:
1 (4 lb.) pork loin
1 t season salt
1 t pepper
12 oz. apple juice
2 1/2 t garlic, minced
1 T dried parsley
How to Make It:
Cut the loin in half and sprinkle with the salt and pepper.
Place both halves into a 5 qt. crock pot.
In a bowl whisk together the juice and garlic until well combined.
Pour the glaze over the pork loin.
Cover the crock pot and cook on low for 8 hours.
The meat should be tender and reach 160 degrees on a meat thermometer.
Remove the meat and allow it to stand 10 minutes before slicing.
Makes 12 servings
Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 hours
Total Time: approximately 8 hours 15 minutes
A Little of This and a Little of That Soup
December 25, 2008
A Little of This and a Little of That Soup
What You Need:
1 T canola oil
1 lb ground beef
1 onion, chopped
1 (19 oz) can minestrone soup
1 (15 oz) can pinto beans, rinsed and drained well
1 (14.5 oz) can stewed tomatoes
1 (11 oz) can whole kernel corn
1 (4 oz) can green chilies, chopped
1 t salt
1/2 t garlic powder
1/2 t onion powder
How to Make It:
Place the oil in a skillet over medium heat.
Break up the ground beef into the skillet and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into the crock pot.
Pour in the minestrone soup, pinto beans, tomatoes, corn and the chilies.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to incorporate all the ingredients together.
Cover and cook on the low heat setting 6 hours.
Serving Size: 8
This great soup is made up of things everyone has in their pantry and refrigerator. Try adding a few of your own ideas such as canned green beans, peas or carrots to see if you can come up with you very own this and that soup.
Slow Cooker Egg Drop Soup
December 25, 2008
Trouble Free Slow Cooker Egg Drop Soup
What You Need:
2 (14 1/2 oz) cans all natural chicken broth
1 qt water
2 T fish sauce
1/4 t salt
4 T cornstarch
1 C cold water
2 eggs, beaten
1 scallion, chopped
1/4 t pepper
How to Make It:
Pour the chicken broth into a large saucepan and place over medium heat.
Pour in the 1 qt of water.
Stir in the fish sauce and salt and bring the mixture to a brisk boil.
Whisk the cornstarch and the cold water together in a separate bowl until smooth.
Stir the mixture into the soup.
Continue stirring continuously until the soup boils briskly again.
Turn off the heat under the sauce pan and remove the sauce pan from the stove.
Add the beaten eggs to the soup mixture but do not stir.
Use a fork and pull it through the soup using 2 strokes.
Pour the mixture into the slow cooker.
Add the scallions and pepper.
Cover the slow cooker and cook the soup on low for 1 hour.
Serving Size: 8
This soup is so very easy to make and it tastes great. If after 1 hour of cooking on low you are not ready to eat it turn the crock pot to warm and leave it all day if you wish.
