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Post by rickb on Jul 31, 2023 9:02:49 GMT -5
Wife made this the other night and it was great. She changed it around a little by adding mushrooms and onions.
She used a packet of dry Hidden Valley Ranch dressing.
Slow Cooker Ranch Pork Chops
(Author: Sarah Olson)
Easily make delicious ranch-flavored pork chops using cream of chicken soup combined with a packet of ranch dressing,
for finger-licking good chops!
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6
Equipment:
Slow Cooker- 6 quart or larger
Ingredients:
2 lbs. pork chops center cut
21 oz. cream of chicken soup (two 10.5 oz. cans) do not add water.
1 oz. ranch seasoning packet
fresh parsley for garnish
Instructions:
In a small bowl, whisk together the cream of chicken soup and ranch seasoning packet, set aside.
Add the pork chops in a single layer to the slow cooker, pour the soup mixture over the pork chops and spread evenly.
Cover and cook on HIGH for 3-4 hours or LOW for 4-5 hours.
Remove the pork chops from the slow cooker and mix the sauce well. Serve the pork chops with the sauce and garnish with parsley. Enjoy!
Notes
Serve with mashed potatoes or rice.
Cream of mushroom soup can be used in place of cream of chicken.
If the sauce is too thick, whisk in 3-4 tablespoons of hot chicken stock or water.
Store leftovers in the refrigerator for up to 3 days in an airtight container
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RWA3006
Cave Dweller 
Member since March 2009
Posts: 3,883 
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Post by RWA3006 on Aug 4, 2023 11:52:08 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it.
2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient.
5 cups sugar.
3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks.
1/4 cup lemon juice.
1 box of regular pectin.
Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. Makes 5 or 6 pints.
This stuff works as a nice glaze for meats too.
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Post by rickb on Aug 4, 2023 16:09:27 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it. 2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient. 5 cups sugar. 3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks. 1/4 cup lemon juice. 1 box of regular pectin. Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. This stuff works as a nice glaze for meats too. Make sure to use stainless steel cookware as this will eat up copper, aluminum and other metals. |
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RWA3006
Cave Dweller
Member since March 2009
Posts: 3,883
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Post by RWA3006 on Aug 4, 2023 16:33:55 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it. 2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient. 5 cups sugar. 3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks. 1/4 cup lemon juice. 1 box of regular pectin. Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. This stuff works as a nice glaze for meats too. Make sure to use stainless steel cookware as this will eat up copper and other metals. You're scaring the nice people, Rick! It's not really radioactive or anything and only one of my buddies had to call the paramedics after trying it. |
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Post by Son Of Beach on Aug 4, 2023 19:16:48 GMT -5
Make sure to use stainless steel cookware as this will eat up copper and other metals. You're scaring the nice people, Rick! It's not really radioactive or anything and only one of my buddies had to call the paramedics after trying it. Yea but he was just telling them how awesome it was |
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rockbrain
Cave Dweller
Member since January 2022
Posts: 1,981
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Post by rockbrain on Aug 4, 2023 20:39:03 GMT -5
Here's a recipe for apricot/habanero jam. I call it Atomic Apricot. I actually have friends who beg me for it. 2 quarts of apricot puree. Leave the skin on and just pulp it any way that's convenient. 5 cups sugar. 3 level tablespoons of minced habanero peppers. I include the seeds and pith which provides most of the heat. Two large habaneros will usually make this amount and it seems to be the right amount of zap for most people. Personally, I prefer 5 tablespoons but that's a bit much for many folks. 1/4 cup lemon juice. 1 box of regular pectin. Follow basic canning procedure by combining in a pot and bring to a rolling boil for several minutes. Ladle into jars and put them into a big boiling pot of water for five minutes. Remove and let them cool undisturbed for a day. This stuff works as a nice glaze for meats too. Make sure to use stainless steel cookware as this will eat up copper and other metals. I'm not big on apricots but this sounds good. I just got another bunch of peaches. I bet that would work too! |
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RWA3006
Cave Dweller
Member since March 2009
Posts: 3,883
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Post by RWA3006 on Aug 5, 2023 0:06:02 GMT -5
Make sure to use stainless steel cookware as this will eat up copper and other metals. I'm not big on apricots but this sounds good. I just got another bunch of peaches. I bet that would work too! I've made it with peaches and it was good but I prefer the apricots because of they seemed to compliment the habanero a little better. |
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Post by rickb on Oct 15, 2023 19:37:29 GMT -5
Lemon Garlic Shrimp and Scallops   |
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Post by rockjunquie on Oct 16, 2023 8:15:44 GMT -5
Lemon Garlic Shrimp and Scallops Why oh why do you tempt me so? DH really can't stand any kind of seafood. The best I can hope for is when he takes pity on me and gets me sushi. I don't care for restaurant seafood- in general. |
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Post by rickb on Oct 16, 2023 10:25:03 GMT -5
Let him eat steak. Wife fixed these for us a couple nights ago and cooked them on the George Foreman grill. You really really must try them Tela.
Edit: Make sure to have pasta, garlic bread and a salad when you fix this.
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Post by rickb on Nov 24, 2023 14:35:26 GMT -5
Turkey Soup
(Rick B)
1. Turkey scraps and carcass/bones:
Boiled in large pot for about three to
four hours until meat falls apart. Remove
bones and fat. Let turkey mixture cool then
put in refrigerator overnight. Next morning ladle
out the turkey fat/oil that is remaining and reheat.
2. Add these ingredients and simmer for about 4 hours:
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 chicken bouillon cubes
2 beef bouillon cubes
2 15 oz cans diced tomatoes
1 8 oz can tomato sauce
2 15 oz cans sliced green beans
1 15 oz can corn
1 15 oz can black eye peas
1 15 oz can black beans or beans of choice
1/2 fresh cabbage - chopped
1 medium onion - diced
2 turnips - diced
1 small rutabaga - diced
2 carrots - sliced
1 stalk of celery - diced
2 potatoes - diced
3. Toward the end of the 4 hours add:
1/2 cup uncooked barley
1/2 cup uncooked rice
add water as needed.
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Post by liveoak on Nov 25, 2023 11:36:02 GMT -5
Chili Corn Turkey Chowder6 New Mexican Chiles (Roasted peeled, stems & seeds removed) 6 cups Turkey Broth 2 potatoes ( peeled & diced) 2 medium onions chopped fine 4 cups whole corn ( best if dry roasted in pan, until brown,with a little liquid smoke before adding) 2 cups Turkey- diced. 2 cup grated cheddar cheese 2 cups heavy cream ¾ tsp salt ( varies depending on how salty your broth is) Combine everything except cheese & cream and cook until potatoes are done (a couple of hours). Add cream & cheese and heat until soup is hot & cheese has melted. Low Carb VariationCorn – substitute 3 cans of “Baby Corn” diced Potato – substitute 2 cups diced cauliflower or Jicama Onion – use 1 cup diced onion
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Post by rockjunquie on Nov 25, 2023 20:36:00 GMT -5
Turkey carcass soup (Thanksgiving Soup)
Put the leftover carcass in the pressure cooker or Instant Pot. Fill to cover 2/3 with water. No seasoning needed. Cook for 2 hours. Let cool. Strain out all the bones and meat. Set aside to cool. Put the broth in the fridge overnight. Skim the fat off the top. Pick the meat from the bones. Add to stock. Add leftovers. (gravy, stuffing, potatoes, corn, green beans- whatever, but no cranberry sauce) The stuffing will season it. If you don't have enough, you can add a half box of whatever brand prepared that you like. Add carrots, celery and onion. Simmer in a big pot on the stove for a couple hours or until the carrots are cooked, but the longer the better. Stir frequently, it might stick. Adjust seasonings. Serve.
I almost forgot- before serving add cooked egg noodles.
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