Soup & Stews

https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/ Ingredients 1 teaspoon vegetable oil 1 (2 kg) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme 8 hamburger buns, split Directions Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Ingredients 3 slices bacon 2 pounds flank steak, sliced into 1-2 inch wide strips 1 yellow onion, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 5 cloves garlic, minced 1 tablespoon cumin 1 tablespoon oregano 1 tablespoon thyme 1 bay leaf 6 oz can tomato paste 14.5 oz can crushed tomatoes 2 cups beef stock 1/2 cup dry white wine 1 tablespoon white vinegar 1/3 cup canned pimiento peppers 1/2 cup green olive sliced lengthwise 3 tablespoons capers, drained Salt and pepper to taste Directions Prepare the steak. Slice your flank steak into strips and roughly chop the bacon. Pop a large french or dutch oven on the stove over medium heat. Throw in the bacon and cook until crisp. Pull it out and put it on a plate while you cook the steak. Salt and pepper the steak liberally and brown in batches in the bacon fat. It will go pretty quick! As it browns, pull it out of the pan and onto the plate with the bacon. ...

Ingredients Parts = Cup or whatever you want to scale the recipe by 3 Parts diced butternut 2 Parts thin sliced carrot 1 Part chopped leek 3 parts chicken stock 2 tablespoons of butter 1/2 part cream Cinnamon Curry Powder Cumin Seeds Paprika Celery Salt Pepper Basil Parsley Directions Cook butternet, carrot and leek in a large pot for around 8 minutes with the butter. Add chicken stock and simmer for 30 minutes. Take off of the heat to cool before blending with a stick blender. Let simmer for another 30 minutes after adding herbs and spices. Mix in cream well, allow to heat then serve.