New England One Pot Dinner Recipes

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CROCK POT NEW ENGLAND BOILED DINNER



Crock Pot New England Boiled Dinner image

On a chilly day this one pot meal will warm you through. I love my crock pot--being a busy mom and all, and this is a great version of the regular dish. This will take 6 to 11 hours depending on the heat setting you use.

Provided by southern chef in lo

Categories     One Dish Meal

Time 11h5m

Yield 8 serving(s)

Number Of Ingredients 9

6 medium potatoes, peeled and quartered
6 medium carrots, cut into 2 inch lengths
1 large onion, quartered
3 garlic cloves, minced
3 -3 1/2 lbs corned beef brisket
2 teaspoons dried dill seed
1 teaspoon dried rosemary, crushed
2 (14 ounce) cans beef broth
1 small cabbage, cut into 8 wedges

Steps:

  • In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
  • Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker. (Do not use the seasoning package if one comes with the brisket). Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt. Pour the broth over the brisket.
  • Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
  • If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.
  • Transfer meat to a cutting board and thinly slice the meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and serve.

BOILED NEW ENGLAND DINNER



Boiled New England Dinner image

This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. -Natalie Cook, Scarborough, Maine

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
1 pound fresh carrots, sliced lengthwise and halved
8 medium red potatoes. peeled and halved
2 medium onions, cut into quarters
1 large head cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved and sliced

Steps:

  • Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.

Nutrition Facts : Calories 350 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 1120mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 9g fiber), Protein 17g protein.

NEW ENGLAND BOILED DINNER



New England Boiled Dinner image

This is more of a traditional Irish meal than Corned Beef, likely because of beef being a more expensive dish. Pork is and always has been more prevalent.

Provided by Michael Davis

Categories     Main Course

Time 2h50m

Number Of Ingredients 6

5-7 lb Smoked Pork Shoulder
1 lb Carrot (peeled cut in 1 inch chunks)
1 each turnip (yellow, peeled and cut into 1" chunks)
1 each Head of Cabbage (cut into 6 or 8 wedges depending on size)
2 lbs. Red Bliss Potatoes (cut in ½)
1 Onion (large, cut in ¼'s)

Steps:

  • In Large stock pot, place shoulder, cover with water
  • Bring to a boil and reduce to a simmer, simmer for 2 - 3 hours with lid on, in 1 gallon water to 1lb meat. 5 lbs meat, 5 gallons of water, or cook for 1.5 hours, dump water and begin again
  • Once the meat is tender, or an internal temperature of 195, remove the meat, add vegetables. Another method is to time the cooking of meat and add vegetables towards the finishing of the meat. Remove the meat and vegetables, add cabbage to the pot because this takes up too much space to cook with everything else.
  • Cook until tender Remove vegetables, place on platter for service
  • Serve Sliced shoulder with vegetables and sauce or with whole grain mustard

Nutrition Facts : Calories 364 kcal, Carbohydrate 25 g, Protein 37 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 116 mg, Sodium 192 mg, Fiber 4 g, Sugar 5 g, ServingSize 15 oz

NEW ENGLAND CLAMBAKE



New England Clambake image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 6

2 pounds red bliss potatoes
8 chicken thighs
8 ears corn
4 (2-pound) lobsters
2 pounds linguica sausage or chorizo
3 pounds soft shell clams or steamers

Steps:

  • Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
  • In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
  • When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

NEW ENGLAND DINNER



New England Dinner image

This simple dish is basically a hearty, flavorful casserole made with cabbage, kielbasa sausage and potatoes. Use more potatoes, if desired.

Provided by Sharon

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 5

Number Of Ingredients 4

1 medium head cabbage, chopped
16 ounces kielbasa, diced
6 potatoes, chopped
1 cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the cabbage, kielbasa, potatoes and water. Transfer to a 9x13 inch baking dish and bake in the preheated oven 30 minutes, or until the potatoes are tender.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 57.7 g, Cholesterol 59.9 mg, Fat 25.2 g, Fiber 10.2 g, Protein 18.6 g, SaturatedFat 8.5 g, Sodium 868.1 mg, Sugar 9.3 g

NEW ENGLAND ONE-POT DINNER



New England One-Pot Dinner image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

2 medium onions, halved
4 whole cloves
1 4 to 5-pound bone-in ham, (smoked butt or shoulder)
2 pounds Yukon gold, or all-purpose potatoes, peeled and halved lengthwise
1 pound carrots, peeled and halved crosswise (or left whole)
1 pound parsnips, peeled and halved crosswise (or left whole)
1 pound turnips, peeled and cut into 1-inch cubes
1 medium cabbage, (about 3 pounds), cut into 12 wedges
Coarsely chopped flat-leaf parsley, for serving
Horseradish, for serving
Mustard, for serving
Vinegar, for serving

Steps:

  • Stick a clove into each onion half; set aside. Place ham in a large stockpot. Add enough water to cover, and bring to a boil. Drain off water. Cover ham with water once more, add onions, and return to a boil. Reduce to a simmer and cook, partially covered, for 2 hours.
  • Add potatoes, carrots, parsnips, and turnips. Return to boil. Reduce to a simmer and cook, partially covered, until about three-quarters of the way done; this will take about 20 minutes (start checking 10 minutes after the liquid comes to a boil). Remove ham to carving board. Add cabbage to pot, and return to a boil. Cook, partially covered, until all the vegetables are tender when pierced with the tip of a knife, 5 to 10 minutes more.
  • Transfer vegetables to a large serving platter, and sprinkle with parsley. Slice ham and serve with vegetables. Serve with vinegar, mustard, and horseradish on the side.

COD AND CORN WITH OLD-BAY BUTTER



Cod and Corn With Old-Bay Butter image

This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and enjoyed with melted butter. Here, cod and corn cook in a garlicky broth of bottled clam juice for instant shellfish flavor. A final swirl of paprika-spiked Old-Bay butter adds smoky depth to the dish, usually brought by smoldering logs. Leftover butter can be refrigerated or frozen for later use; it's great on roasted potatoes and grilled shrimp or steak.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
8 ounces cherry or grape tomatoes
Kosher salt and black pepper
3 garlic cloves, thinly sliced
1 (8-ounce) bottle clam juice
2 ears corn, shucked and cut into 1-inch segments
4 tablespoons unsalted butter, at room temperature
1 teaspoon Old Bay seasoning
1/4 teaspoon smoked paprika
1 1/2 pounds cod fillet, cut into 2-inch pieces
2 tablespoons thinly sliced scallions, plus more for garnish
Warm crusty bread, for serving

Steps:

  • In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
  • Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
  • Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
  • Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.

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