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 Posted: Mon Nov 16, 2009 4:45 pm
Have a slow cooker recipe??? Well give it up and share already! xp xd
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Posted: Mon Nov 16, 2009 5:02 pm
Bubbly Beef & Mushrooms
Serves 4 to 6
Of course the bubbly-ness will be gone when this so easy dish is finished, but it leaves a pleasant citrus essence.
2-pound chuck roast
1 envelope dry onion soup mix
2 cups fresh mushrooms, sliced
1 cup lemon-lime carbonated drink(like 7-Up)
I (10¾-ounce) can cream of mushroom condensed soup
Cut the meat into 1-inch cubes, trimming off the fat as you go. Clean the shrooms by wiping with a damp cloth then slice about 1/8-inch thick. Add everything to the slow cooker; mix well. Cook on low setting for 8 to 10 hours. Go to work, school or whatever(I hate to use that word but it really works).
Come home, put together a quick & easy salad or veggie, put your feet up and relax until the gang's all there and ready to eat.
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Posted: Tue Nov 17, 2009 11:58 am
Barbecue Beef Short Ribs
INGREDIENTS
3 1/2 pounds beef short ribs
1 tablespoon vegetable oil
1 large onion, cut into wedges
4 medium potatoes, peeled
4 medium carrots; pared, cut up
1 cup water
1 cup tomato ketchup
1/3 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
2 teaspoons salt
1 tablespoon cornstarch, optional
2 tablespoons water
DIRECTIONS
In a skillet over medium heat, brown ribs in vegetable oil; transfer to slow cooker, along with onions, potatoes and carrots. Combine next 8 ingredients and pour over the short ribs and vegetables. Cover and cook on LOW for 8 to 10 hours.Thicken with cornstarch mixed with water, if desired.
Serves 4.
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Posted: Tue Nov 17, 2009 12:04 pm
Buffalo Chicken Breasts
INGREDIENTS
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
DIRECTIONS
Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Sprinkle with paprika. Cook on Low for 6 to 8 hours.
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Posted: Tue Nov 17, 2009 12:10 pm
Easy Crock Pot Creamy Chicken Recipe
Vegetables - Choose your favourite mix of vegetables
Frozen - these cook up just fine, will be soft but still seem to hold together.
Canned - same as frozen. Though tin peas really loose their color and go a grey sort of color.
Pre-Cut - fresh, pre-cut from the super-market (for when feeling lazy).
Fresh - cut into about 1 inch square pieces. Feel free to prepare the night before.
Meat Legs (drumsticks), wings, maryland pieces.
Even breast or thigh, if you don't like bones.
2¼–3¼lb (1–1½kg) this will serve 4 – 6.
Flavouring - Your favourite flavour of tin soup.
Use the ‘Cream of ...’ type soups.
Alternatively use one of those ‘Simmer Sauces’ – the ones you use for stir fry’s.
We have found that the no name brand ones (which I don’t like in stir fry’s), work well and; they are cheap.
Try ‘Honey Mustard’ – my favourite.
Optional Extras Crushed garlic and/or ginger - teaspoon or two.
Herbs - best put in during last hour of cooking- teaspoon or two.
Salt and Pepper - added at end - to taste.
DIRECTIONS Chuck the Vegies in first, put the chicken on top, pour in the soup and pop on the lid. That’s it. Nothing else.
Do not add any water, the enclosed slow cooking will retain heaps.
Add any of the optional extras.
Cook for about 3–4 hours on high OR 6-8 hours on low.
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Posted: Tue Nov 17, 2009 12:14 pm
Crock Pot Baked Custard
Ingredients
2 cups milk
5 eggs
1/3 cup super fine (castor) sugar
1 tsp vanilla
pinch salt
¼ tsp nutmeg
Method
1. Place all ingredients except nutmeg in crock pot.
2. Wisk until combined.
3. Sprinkle nutmeg on top.
4. Cook on low for 8 hours.
Notes
Serves 4-6
Use coconut instead of the nutmeg - just use more.
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Posted: Tue Nov 17, 2009 12:17 pm
Rhubarb Spiced Cobbler Recipe
Ingredients
Fruit
1lb (400g) rhubarb – cut into slight less than inch size pieces.
3 large pears (or apple) – cut into inch size pieces.
½ tbls Orange Rind – finely grated (can omit)
½ tbls Lemon Rind – finely grated (can omit)
½ tsp mixed spice
1/3 cup demerara sugar
2 tbs marsala
1 tbs orange juice
Batter
1/3 cup self raising flour
2 tbls plain flour
¼ cup desiccated coconut
2 tbls caster sugar
2 eggs, lightly beaten
2 tbs milk
1 oz (25g) butter – melted (just pop in microwave for a few seconds)
Topping
1 cup bread crumbs
½ cup demerara sugar
4 tbls desiccated coconut
2 oz (60g) butter – melted (just pop in microwave for a few seconds)
Method
1. Put all the ‘fruit’ ingredients into the crock pot and stir to combine until rhubarb is coated well in sugar and liquid.
2. Cover and cook for 2 hours on High.
3. Next make the batter. Sift flours, coconut and sugar into a bowl. (all the chefs will get upset but I don't usually sift for this recipe smile .
4. Beat egg, milk and melted butter (cooled a little and not bubbling), with a fork to combine.
5. Pour this into flour bowl and stir until combined and batter is lump free. This batter will look very runny – that is good. (Sit aside while preparing topping).
6. Combine all topping ingredients in a bowl, stir to distribute butter evenly.
7. Using a spoon, pour the batter on top of the fruit in the Crock Pot. This should just cover the fruit.
8. Sprinkle the topping on top of the batter (seems a lot, but works out).
9. Cover and cook for 2 hours on High.
10. Serve with cream and custard. Absolutely delicious.
Notes
Serves 6-8
Delicious cold the next day
Orange and lemon rind optional
DO NOT omit the Mixed Spice
DO NOT omit the Marsala
Pear are preferential to apples
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Posted: Tue Nov 17, 2009 12:22 pm
Crock Pot Lasagna Recipe
Ingredients
1 lb (500g) ground beef
1 large onion, finely diced
2 garlic cloves, minced (or 2 tspn pre-purchased garlic)
1 lb jar tomato spaghetti sauce - choose your favorite flavor (we used spring vegetable)
8 oz (250g) fresh lasagna sheets (no boil - found in cold section)
1lb (500g) mozzarella cheese - grated/shredded
1lb (500g) ricotta cheese
2 oz (60g) parmesan cheese - grated/shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano
salt and pepper
Optional other favorite herbs - depends how much is in the sauce you use.
mushrooms - sliced and added at end of frying meat
Method
1. Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
2. Fry until slightly browned. And pour off any excess oil. Add tomato sauce and heat through.
3. Meanwhile, gently combine the ricotta, milk and egg.
4. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later.
5. Now we are ready to construct it in the crock pot. We found there was no need to grease the pot, but if you must - do it now.
6. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly.
7. Top this with a layer of lasagna sheets, cut to size. (See the notes below)
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce on top.
10. Now repeat step 6, then 7 and 6 again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cook on low for 4-6 hours.
Notes
Serves 4-6
While not critical the layers should be -
meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese
To assist with cutting the lasagna sheets -
use a plate the same size as the crock pot & cut around using a knife.
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Posted: Mon Jan 25, 2010 1:57 pm
This one is REALLY good. Just make sure that you don't over cook your pork, otherwise it will be dry.
Slow Cooker Brown Sugar Pork Loin
Ingredients:
* 1 boneless pork loin roast, 4 to 6 pounds
* 1 clove garlic, halved
* salt and pepper
* 1 1/3 cups brown sugar, divided
* 1 tablespoon Dijon mustard
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon cinnamon
Directions:
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Place garlic halves in cup or bowl. Sprinkle with salt and pepper, then p***k the roast all over with a fork or skewer.
In the same cup or bowl that your garlic is in, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices and reserve for optional glaze.
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
Serves 6 to 8.
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Posted: Tue Feb 02, 2010 3:00 am
I'm not greatly fond of 'recipes' for the slow cooker. I just put in things until I know it will taste the way I want it. But I do have a method for designing slow cooker foods.
1. Protein goes in first. This can be meat, tempeh, or beans.
2. Starch. If I've already put in beans, this part can be skipped. Otherwise, it can be beans, rice, barley, buckwheat groats, corn, peas, quinoa, millet, potatoes (whole, grated, sliced, or whatever)... Any legume, starchy vegetable, or grain will do. I'm especially fond of taking small portions of several of these, equal to about 1 full cup, and tossing that in.
3. Vegetables. Onions are always a priority unless I'm having someone over who's allergic, in which case I cry and leave them out. Then will come the green vegetables, or at least vegetables which are nutritionally green (not the starchy ones): peppers, carrots, broccoli, mushrooms, tomatoes, spinach, celery, collard greens... you know how this works. The list goes on and on. I like a varied combination of these.
4. Dry flavorings. Spices, herbs, pepper, salt. Sometimes I cheat and use a powdered chicken-flavored (but yet, vegetarian) soup base from Osem; about 1/4 cup is perfect for a big crock-pot full of soup or stew. I'm very fond of cumin in almost anything.
5. Wet flavorings. Chicken stock by the can or leftover frozen block, or half of a tiny can of tomato paste, are my favorites. I also enjoy the Kitchens Of India mixes such as biryani and curry mixes, if I haven't time to make my own; just a quarter-packet added to any soup or stew is enough to make it take on new vitality and deliciousness. Soy sauce or tamari (gluten free soy sauce), cooking sherry, sesame oil, or teriyaki sauce are also on my favorites list.
6. Water, broth, or consomme to fill the pot to about 1.5" from the top.
7. Turn it on high about four hours before sundown, then turn it down to the lowest setting just before sundown. It'll be absolutely amazing by noon the next day, and if there's meat, it will be falling off the bones. Seriously -- if you don't want your formerly whole frozen chicken to fall apart, you'll want to wrap it in cheesecloth before cooking it, then lift it out whole, pick it apart, put the meat back into the pot, and put the bones back into the cheesecloth and then back into the pot (enriches the flavor).
8. Variations. My favorite is to cook the starch separately -- a pot of rice, barley, potatoes, pasta, or whatever -- so the stew will take up less room in the pot, which can then be filled with more vegetables. I LOVE vegetables. I also like skinning and deboning fowl before cooking; that way I can put the meat into the pot as it is, and put in a little cheesecloth wrapped packet of bones and skin to give flavor and richness while not letting it mix in with the parts I intend to eat. When the food is done, I just take out that packet and toss it into the garbage.
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Eloquent Conversationalist
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