Slow-Cooker Recipes

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toggleswitch

toggleswitch

Well-known member
Joined
Apr 12, 2005
Messages
19,053
Location
New York City, NY
Today I tried one of those "Slow-Cooker Helpers" in the crock pot (mijotuese, there PeteK) and my oh my! what big dumplings you have! Those little tiny things sure grow. Let's see what this taskes like.

In the mean-time does anyone have slow-cooker recipes to share?

Being from the east coast where we are so much closer to our ethnic roots (and cook FRESH darlings), I just LOVE true "Americana" recipes using prepared foods.

Here is one:

Cola Roast
P. 100
=============

3-lbs beef roast
1 envelope dry onion soup mix
2 cans cola. (note: by definition cola has caffeine)

Cover
Cook on low in slow-cooker 7 to 8 hours.

ENJOY!

from:
Fix-it and Forget-it Cookbook-
Feasting with you Slow Cooker
by Dawn J. Ranck & Phyllis Pellman Good

C. 2000
ISBN-56148-317-6

Published by:
Good Books (www.goodbks.com)
Inercourse, PA 15734

The city used to be called "Cross-Keys" BTW. :-)
 
Crockpot Recipes - treasure trove.

Try looking here:

Keyword: Seniornet. Click on libraries & archives, then click on recipes. LOTS of good stuff there - just look around - many listings for crockpot recipes. The " copycat " recipes are particularly good also.

Hope this helps.
 
One of my favorites - Italian Beef..

Being the true Italian I am, I love this for sandwiches. Or as some of my mothers neighbors say, SANGWHIGHES..

Take a 3-5 lb. beef roast and put it in the crock pot.
Add two packages Italian salad dressing mix (the good seasons packets).
Pour two cups of water over the top and let it cook all day.

Shortly before you serve it, add on small jar of mild or hot sliced banana peppers. I add the brine and all but some like to drain the brine off before they add the peppers. Just depends on your personal taste.

Let that warm through.

Remove the meat from the cooker and shred it with a fork. Then place it back in the cooker.

Get some good hard rolls. While making your sangwhigches, pour a little of the juice over the meat and into the bun and put a nice slab of provolone cheese on top.

You are good to grow. Guaranteed to please everytime and surely easy to make.
 
I love Crock Pot recipes!

CROCKPOT BARBECUED CHICKEN



4-6 chicken breasts (boneless & skinless)

1 bottle BBQ sauce (I use the family size)

½ Cup white vinegar

½ Cup brown sugar

1 tsp mesquite chicken seasoning

½ Tsp garlic powder

1 tsp red pepper flakes



Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot and pour sauce over it.



Cook 4 ½ hours on low.


Serve with mashed potatoes, baked beans, corn, potato salad and/or coleslaw.



We use the bbq sauce as "gravy" for our mashed potatoes, it is sooooo yummy!
 
Banana peppers

are a real item. They are warmer than bell peppers, but still not hot at all..they're not even as hot as an Ancho, which is not very hot at all.
(At least the ones sold around here as banana peppers.)

They are sometimes called "italian." They are yellow and long-ish.

My latest thing in my slow cooker was using it to keep mashed potatoes at book group.

I made my kielbasa in brown sugar-dijon sauce, and served it over mashed potatoes.

Have the liner hot when you put in the mashed potatoes, and turn the preheated cooker to "low." Keeps them nice and warm and good for about two hours.

Lawrence/Maytagbear
 
Spaghetti sauce

I make this from scratch, sort of...in any case, once I have the sauce assembled it goes into my crock pot and cooks on high for about 8 hours.
The house smells wonderful, and the sauce is divine!
 
I love the slow cooker recipes that you just dump everything in and go. When you have to sear or brown or carmelize before hand, I loose interest. The point is EASY and not mess up the kitchen with preparation.
 
I love slow-cooker meals

and to go along with a lot of them I have been re-learning my aunt's buttermilk biscuits.

My aunt Daisy, mom's older sister, still lives in Arkansas. Think "old southern farm woman". She made these biscuits three times a day when she was raising her family and when we would visit. Not much to the recipe, it's more technique as most southern cooking is.

Preheat oven to 425 degrees

Melt about 4 tablespoons of Crisco in pan as oven heats

Mix with fork:
2 scant cups self rising flour
1 cup buttermilk (whole is best, lo-fat works too)
work the dough as little as possible

pat out on floured board and cut, put in pan and turn a couple times in melted Crisco to coat

Bake 15-20 minutes, depends on your oven

It took me few trys to get the hang of it, but it was worth the trouble.
Now, if I could just find something close to her homemade plum jelly, I'd be in heaven.

Bill...
 
I love my Crock Pot. Throwing stuff in in the morning then coming home to find it turned into dinner is nothing short of magic.
Jeff, where's the spaghetti sauce recipe??
Anyone tried the Crock Pot liners? They sure do make cleanup easy (the crock in my vintage pot doesn't come out), but I think they smell funny. And maybe give the food an off taste? Maybe it's just me. Still, I used one when I cooked a pork shoulder for barbecue. The cleanup otherwise would have been horrendous.
Keep those recipes coming!

veg
 
Toggle,

Did you get your question answered on bananna peppers? I figured someone would say something about that, but as you've heard they really do exist. I use the hot ones when I make the Italian beef for us, but when I am having guests I use the mild because not everyone likes hot "Italian beef!" Knock yourself out with that one LOL.

Ralph
 
My own creation: Spaghetti sauce

You'll need:
2 pkg McShilling sauce mix(mushroom flavor or thick & hearty)
2 little cans Contadina tomato paste
4 1/2 cups liquid*
2 pounds ground beef
2 onions(tennis ball size or smaller)
2 cloves garlic, peeled
2 medium green peppers
2 jars Green Giant sliced mushrooms.
3 smaller size(12oz?) cans diced tomatoes.

To make:
*liquid: I use the liquid from the tomatoes and mushrooms, and then water to make 4.5 cups. have the 4.5 cups in a large glass measure and set aside. you could even use a good red wine as part of the liquid.

Brown ground beef and pour into colander to drain off excess grease.

seed/core the green peppers, peel and quarter the onions. drain the mushrooms. Now using your 4.5 cups of liquid, either with a blender or processor, chop the peppers, onions, garlic and mushrooms very finely, using the liquid to keep things moving. Pour into a large stockpot. I use a blender to chop, and 3 pulse cycles are sufficient to chop everything.

Drain the tomatoes and add to the pot.

Next add the McShilling mix, the tomato paste, and then the ground beef to the pot. Season with salt and pepper, and mix well.
(by this time, all of your liquid should be in the pot too)
Bring to a simmer on the stove, stirring often.

once the sauce is at a simmer, transfer to crockpot and let cook at least 8 hours on HIGH, stirring every hour or so.
I put this in small/medium size gladware containers and freeze it. It will keep in the freezer very well.

I use this for all pasta dishes, and for Lasagne. Its great stuff!
 
Queso Dip

Besides potroast, this is about the only thing I make in my crock pot.
Talk about being culinary challenged, LOL

Queso Dip

1- 2lb. Velvetta-cubed
1- can Campbells Cheddar Soup
1- can Campbells Cream of Chicken Soup
1- can Rotel tomatoes-diced, mexican chili's etc..
1- roll of Jimmy Dean or equivalent brand of breakfast sausage. (I have even used the SAGE flavored, and it's good)

I saute fresh garlic and onion while browning the sausage.

Cook sausage and make sure it's crumbly. Throw that and everything else in the crock pot, add a little leche (milk to you gringos) , and serve with your choice of chips.
 
Oh yeah

And turn the crock pot on....

I just figured someone would call me out on that...LOL

It will be thoroughly heated in an hour or so..
 
I've never made queso dip, but I LOVE that stuff so may have to try it.

The roast was a success. (Except idiot moi started it at 7 PM, which put it ready at 3 AM.)
 
Glenn.....

If we ever get around to having that mini wash-in to see your new Tags, I will bring it ;-)

Bribe...bribe....bribe....a girl's gotta do what a girl's gotta do! LOL
 
Split-Pea Soup

Rinse about a pound of green or yellow split peas. Put them in bottom of slow-cooker.
Next layer over peas as follows (don't mix it all up!):
1/2 lb. cubed lean ham (I use Hormel Cure-81----not Kosher but I'm assured it was shot in the Temple.)
l Large Chopped Onion
3 Carrots Peeled and cleaned--broken into large sections.
2 Parsnips peeled and cleaned-- broken into large sections.
2 Stalks Celery cleaned and broken into large sections.
Hand full of fresh Parsley (washed) stems and all.
Tablespoon of Fresh Black peppercorns
(Wait and add salt if needed after cooking is over---ham will add much salt!)
Gently pour about two quarts water into cooker.
Add about 1/2 cup good sherry.
Cover cooker, set on HIGH, let 'er rip about 8 hours.

THEN:

Scoop out batches into your blender untill about 3/4 full.
Set to Liquefy and do so untill smooth. This will take about three batches. Soup will be thick! Pout hot mixture into tureen or pitcher. When all back together--taste and adjust for salt. Stir well!

I like to serve with a dollop of sour cream in each cup or bowl. Garnish with chopped parsley or finely chopped tomatoes---or both!

Wonderful cold weather comfort food!
Hope ya'll enjoy!
-Steve
 
Toggle,

I use my crockpot alot but don't use real recipes, I just wing it.

I cook a lot of ckicken in it. For example I will put a small package of boneless chicken breats in with a chopped medium onion, stalk of celery chopped and a bay leaf and about 2 cups water, and fresh ground pepper. cook all day on low.

For Chicken and Dumplings I combine:
1 cup of buttermilk pancake mix
1/3 cup of milk.

First you thicken the chicken juice with cornstarch. then drop the dumpling dough in by heaping tablespoons. Then I take the crock bowl and put in the microwave and cook on high for 6 minutes covered. Remove the cover and micowave 5 minutes on high. Make sure the liquid is not real close to the top rim or you will have a mess in the microwave.

You can skip the dumplings and server the chicken with egg noodles, white or wild rice.

I have a lot more I will add later, pork and saurkraut, meatballs, baked beans, pot roast.

Mike
 

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