Time 8h35m Yield 6 Number Of Ingredients 10 Steps:
In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce. Cover; cook on Low heat setting 8 to 9 hours. About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.
Time 1h Yield 6 servings. Number Of Ingredients 11 Steps:
In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.
Time 1h40m Yield 6 Number Of Ingredients 13 Steps:
Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned. Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.
Time 6h20m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Cut cutlets into bite sized pieces. Put oil in skillet and heat till hot. Coat the meat with the flour, use more if necessary. Fry meat till done. In the mean time put the vegetable in the crock pot. Pour in the 1/2 cup chicken broth. Add the meat. Add the salt, thyme, and pepper. Toss to mix and cover. Cook on low for 5 to 6 hours. Pour the 1 cup broth into mixing cup. Add enough cornstarch to thicken broth to desired consistency. Pour over stew and mix well enough to coat with sauce. Sprinkle with parsley and serve. Adjust seasonings as desired.
Time 8h20m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender. TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours. FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
Time 2h Yield 6 Number Of Ingredients 18 Steps:
Heat bacon grease in a large pot over medium heat. Combine flour with salt and pepper. Coat beef cubes. Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside. Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot. Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Time 8h20m Yield 6 servings (2 quarts). Number Of Ingredients 14 Steps:
In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.
