Ribs crock pot/9 recipes

This rich pie pairs bacon and caramelized onions in a creamy sauce baked in a pastry shell. Serve with a tossed salad for lunch or a light dinner.

A delicious and nutritious one-pot meal is ideal for a busy week-day dinner.

Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.

Peanut butter and chocolate make these cookies taste amazingly delicious. Buttery and flakey, and they are ideal cookies for holidays, pot-locks or any occasions.

Delicious four-bean salad with Instant Pot bean cooking directions.

Easy Apple Turnovers recipe

This rib-sticking dish was given to me by a Southern relation.

A sweeter Memphis slaw featuring bold southern flavors so it can stand up to full flavor barbecue classics such as pulled pork or Memphis ribs.

A quick, easy yet delicious one pot meal, perfect supper for busy week days.

It's a delicious savory bread pudding that's perfect for fall when it's the time for us to get lots of butternut squash. It's aslo a very tasty side dish or a vegetarian main course at Thanksgiving or Christmas time.

"Canned cranberry sauce adds a festive finishing touch to this 5 star dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible."

You can say this is a combination of Chinese, Japanese, and Korean. Because it uses Chinese stir-fry technique, spices; Japanese noodles, miso paste; and Korean chili sauce. It has lots of yumminess and goodness in this one pot meal.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

I made mine in mini pie pans and used a cream cheese/sour cream topping slightly sweetened with confectioner's sugar. The filling is excellent.